Quote:
Originally Posted by pizzaziggy  I'm doing all my dough by hand.
mostly all caputo or a 70/30 or so mix caputo and high gluten.
i'm mixing either 500 gram or 250 gram batches and allowing the 20 minute hydration after initial mixing
I've tried only minimal kneading..2 to 3 minutes and while the dough cooks really well, my balls come out of the refrigerator the next day looking more like pancakes.
I really don't understand what kneading does..other than mixing
so...what is a good kneading time...3 minutes...5 minutes ? |
Kneading helps to build gluten. The gluten is what gives pizza its bite.
And high hydrated dough will flatten more than a drier dough.