Don’t Throw Out Torn Dough….Try this Instead! – Pizza University & Culinary Arts Center (2024)

FAQs

When you get tears or holes in your dough you should? ›

If your dough has a few small holes, simply pinch them together with your fingers. If your dough has larger holes, you can salvage it by making a Recovery Calzone!

Warm-up your dough: Cold dough is hard to stretch and more prone to tearing. Let your dough warm up to at least room temperature before stretching for best results.

If dough tears after you have already added toppings, a common Italian quick-fix is to quickly remove the toppings and then fold the dough in half like a calzone. Next, you place basil under the torn area, and then turn over and re-add toppings.

Rest again as needed.

If your dough slowly shrinks a little bit, that is totally normal, but if it snaps back quickly, rest the dough for 15 to 20 minutes under a clean kitchen towel and start with step 3 again, repeating the process until the dough holds it shape.

Note: Too much yeast will ruin your dough, even if it does make your dough rise quickly.

Tearing crust is a common pizza dough problem. If the gluten in your pizza dough hasn't developed enough, it can cause your dough to tear easily. Developed gluten is what gives your dough its pizza crust texture. If not processed enough when stretched, your dough will try to bounce back to its original ball shape.

You can freeze any kind of pizza dough in any quantity — just let it fully rise before you freeze it and then divide it into pieces portioned for single pizzas. The dough can be frozen for up to three months and just needs to be thawed in the fridge overnight before you use it!

Did you know the protein and sugars in milk actually help strengthen pizza dough while baking and create a beautiful, golden-brown crust? Try it for yourself!

Yes, it is possible to overproof pizza dough. In severe circ*mstances, overproofed dough can result in a dense and tough dough that produces poor quality pizza. Overproofed pizza dough has the following visual indicators: The size of the pizza dough has more than doubled.

By punching the dough down, you can release some of the carbon dioxide and redistribute the yeast, giving you a more even rise and texture.

Why is my pizza dough so sticky? ›

Pizza dough becomes too sticky when it absorbs too much water. Over-absorbed dough can also be easy to overstretch and tear. Solve this problem and salvage the pizza crust by incorporating more flour, a little at a time, into the dough.

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

In most cases the dough shrinks when it has not had the right leavening time and, as it does not contain enough gluten, the dough returns to its original shape. Gluten is what makes the dough elastic. If not enough gluten has formed, your dough will want to return to its original shape.

Simply, because it hasn't proofed. Proofing dough is essential because it's this process that allows the retail pizza dough to become full of air bubbles and rise. And it's this process that allows the dough to be soft and flaky and chewy on the inside after it bakes in the oven.

The underdeveloped gluten molecules will cause your dough to flop around and tear easily. While underworked dough can simply be fixed by a little more kneading, severely overworked dough cannot be fixed. Instead, the overworked dough will result in a hard loaf that will likely not be eaten.

Excess yeast causes extra air bubbles to form, creating holes in the baked bread. You prepared the recipe correctly. The interaction of the various ingredients and the preparation method used for French bread and sourdough bread are intended to create a bread which has a coarse texture and uneven holes.