Why is My Pizza Dough Tough and Chewy?

Have you ever found yourself with a pizza dough that's tough and chewy, rather than the tender and flaky texture you were aiming for? This issue can arise due to a few common mistakes. Below, we'll explore the reasons behind this problem and provide solutions to ensure a perfect pizza dough every time.

Common Causes

One of the most frequent culprits behind a tough and chewy pizza dough is overworking the dough. The excessive handling and mixing can lead to excessive development of gluten, which tends to make the dough tough and less desirable. To avoid this, it is crucial to handle the dough minimally and stop mixing as soon as it comes together.

Overworking the Dough

I have noticed this issue frequently when looking at homemade pastry made by others. One of the most common mistakes is over kneading the dough or handling it excessively. These actions can toughen the pastry significantly. The solution lies in handling the pastry with care, rolling it out once, and resting it in the refrigerator to allow the gluten to relax.

Handling Your Raw Pastry

When handling raw pastry, it's important to understand that it behaves more like a paste rather than a dough. Never knead it; instead, gently bring the paste together with your fingers after adding water. If using a food processor, stop the machine as soon as the paste comes together. Always aim to roll out the pastry only once, as each additional rolling can make it tougher and more flinty.

Overmixing

If you're using the wrong recipe or adding unnecessary additives that increase gluten content, your dough may become tougher and chewier. The ideal recipe should include:

500g water 750g high-gluten bread flour 30g salt 10g dry yeast or 25g cake ‘baker’s’ yeast

Mix the ingredients for 8 minutes in a stand mixer, such as a KitchenAid. This process ensures that the dough is combined without developing too much gluten.

Over Kneading or Mixing

When you mix flour with other ingredients, you develop gluten, which is a protein that holds the dough together but also contributes to its toughness when overdeveloped. Before stretching the dough, let it rest in the refrigerator to allow the gluten to relax. This resting period is crucial for achieving a tender and flaky texture.

Recommendations

For optimal results, follow these steps:

Handle the dough minimally. Stop mixing as soon as the dough comes together. Allow the dough to rest in the refrigerator before shaping. Roll out the dough only once. Ensure the recipe includes the right ratios of ingredients to avoid overmixing. Let the dough rest before using it to allow the gluten to relax.

By following these tips, you can significantly improve the texture of your pizza dough. Watching the provided video will also help you achieve the perfect texture every time. Enjoy your delicious and tender pizza!