Puffy Pizza Help!

[Tonyp]

Re: Puffy Pizza Help!

still having puffy crust....

I did notice that that my crust was practically like pita bread on the outer edges, hollow inside this last time, that was without rolling.

I typically bring the dough to room temperature before finger kneading and even hand tossing it for pizza. If it's too cold, the dough just bounces back to a flat ball and puffs up twice as much.

I typically let my dough rest room temperature for at least an hour preferably two after pulling from the fridge. It should be rising and making bubbles in the dough. Once you remove from it's proofing container do not knead it again! It should be gently removed and stretched. I usually go around 1/16 -1/8" for most of the pie with a little thicker right around the edge. I use 10oz dough balls and end up with 12-14" pizzas. If your dough is not rested enough the tighter gluten will spring back into a thicker, much smaller diameter crust when stretched and tossed into the oven instead of allowing the individual bubbles to puff up. The thicker crust also tends to want to make that pita like bread with the two layers and air pocket.

I would also suggest making your dough with weight measurements instead of volume. You will have much more consistent results and be able to make small changes much easier going forward.

[Tscarborough]

Re: Puffy Pizza Help!

I use 10oz for 14-16", so you have quite a lot of dough.

[mamaspizza]

Re: Puffy Pizza Help!

8 oz balls for individual/dinner plate size pizzas.

[Tscarborough]

Re: Puffy Pizza Help!

Less dough per ball rolled thinner and sauce cheese to the edge. You may need to reduce the water in your dough if you are using a high hydration dough (70%+). A docker will certainly help, but when I do cracker crust, I roll it out thin (1/4"), fold, roll, fold, and roll out to 1/4". Also, I usually use fine semolina at 20%, so that is not an issue. Here are a couple of almost cracker crust in the WFO:

[hodgey1]

Re: Puffy Pizza Help!

What is your dough ball weight and what size do you stretch your dough out to?

[mamaspizza]

Re: Puffy Pizza Help!

still having puffy crust....

I rolled it, I've stretched it out paper thin....I just can't figure out how to fix this problem.

Does puffiness have to do with how the dough is kneaded? Does it have to do with temperature? Does it have to do with hydration?

I desperately tried to make some guests a thin crust pizza and even rolled it out...it still puffed up greatly. I don't understand what I'm doing wrong. For those who love thick crust, they adore the crust. I did notice that that my crust was practically like pita bread on the outer edges, hollow inside this last time, that was without rolling.

I'm trying to stay as authentic as possible. When I told an Italian pizza maker that I put semolina flour in my crust, he frowned. Semolina flour is ONLY for pasta!

I typically make a little starter, than knead flour, salt and extra water into that. I slap my dough like italian bread dough, is that wrong? I've seen it both ways. Some Italians roll knead their dough by rolling it up and knead by hand. I've seen others pizza makers slap the dough and knead it. Then I let the dough rise a 1 1/2 hours, then it can rise another hour or more. If I'm making it ahead of time I let it slow rise in the refrigerator. I typically bring the dough to room temperature before finger kneading and even hand tossing it for pizza. If it's too cold, the dough just bounces back to a flat ball and puffs up twice as much.

[david s]

Re: Puffy Pizza Help!

You need to roll the dough with a docker after you get it to the thickness you want. A docker is a narrow looking rolling pin full of needle like projections.

A docker will prevent those giant bubble blisters, but won't stop a thick base from rising, which I think is what the OP meant.

[Campmaki]

Re: Puffy Pizza Help!

Roll it out thinner.

You need to roll the dough with a docker after you get it to the thickness you want. A docker is a narrow looking rolling pin full of needle like projections.

[deejayoh]

Re: Puffy Pizza Help!

Looks like it's not stretched enough. You might need to final proof a bit longer so it's easier to work. I would not suggest rolling it. Some do that here, but I can't understand why you'd go to the trouble of building a pizza oven and then roll out your dough. Why not just buy them frozen!

Also, try a batch with sourdough starter. I find it is lots easier to work and it doesn't rise as much in the oven. Still gives a nice spring without all the over-activity of IDY

[SevenAcre]

Re: Puffy Pizza Help!

If you aren't fond of the puffiness of your pies, I would try docking the dough (god forbid-sacrilege).
-j

[david s]

Re: Puffy Pizza Help!

I have been thinking about adding some semolina to my dough recipe, but haven't done it yet. Are there pizzaioli out there that do this?

I usually add semolina, it gives the crust more crunch. Add around 7% of your flour content. I also find 20% rye flour is also nice.it seems to help the dough roll out well which is another advantage.

[GianniFocaccia]

Re: Puffy Pizza Help!

I have been thinking about adding some semolina to my dough recipe, but haven't done it yet. Are there pizzaioli out there that do this?

[Greenman]

Re: Puffy Pizza Help!

Dianna is worth watching. Put me on the right track.

https://www.youtube.com/watch?v=AbkfDqA8yKg

[v12spirit]

Re: Puffy Pizza Help!

Did you leave the balls rest for a while? If not, they are likely to bubble after being rolled or spread by hand. Let them rest for 20 minutes or so before spreading the dough and see.

[GianniFocaccia]

Re: Puffy Pizza Help!

I initially had the same problem as well. If you are pressing the dough out with your fingers, press the rims as flat as the middle of your pies and run your sauce and toppings out to the edge. If you roll your dough out with a rolling pin (tsk-tsk!), like Chris and Dave suggest, do the same thing.