Need Help with Pizza Dough
Hi guys,
First time trying to start baking anything here.
I'm trying to make pepperoni pizza bites, and after leaving to rise and degassing it a few times for a few hours, it looks nothing like the smooth dough I've seen on baking tutorials. I've spent around 20 minutes kneading it (my technique sucks, just slap and fold) then covered with foil and left to rise.
Is this dough beyond saving? Or is it perfect for pizza dough? If I roll it out is it gonna be a giant sticky mess? Because that's what it is right now :(
Posted Dec 22, 2019, 1:55 PM UTC · edited
23
Appears to have too much moisture. My typical dough to moisture content as an example, for Pizza, is 39 ounces of blended flours, 1/4 cup of olive oil and 2.5 cups of warm water. Kneading pizza dough for 20 min is excessive. Try taking your dough ball, folding it onto itself, lift it and slap it back down, then repeat, turning as you do..should take 5 min.
Rip I've cut it and wrapped small pieces of pepperoni and cheese mini buns in the oven already. I'll let you know how it turns out.
Also I've found it easier to knead when using a lot flour, will this make the bread too thick?
Over kneading and adding flour most often makes for a drier dough, I work on marble and don't ever need to add flour to the surface. You can get good marble pastry boards for under $30.