#1  
Old 11-03-2008, 02:05 PM
Serf
 
Join Date: Nov 2008
Location: West Des MOines, Iowa
Posts: 2
Default What's wrong

We have made pizza dough twice using a pizza stone. Both times the pizza crust came our very hard- not crispy ! Any ideas. The first time we merely used our hands to form it, the second we used a rolling pin at the end. We tried to get it very thin as required. Thanks for the help !!
Reply With Quote
  #2  
Old 11-03-2008, 03:59 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: What's wrong

If you want a cracker like consistency, the rolling pin is the way to go. Otherwise you want to handle the dough as little as possible, after it's been individually balled. You never want to kneed or reform the dough before you stretch it out.

Tell us about your recipe, and your dough handling method, and we may be able to help.
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 11-03-2008, 04:07 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: What's wrong

I would also look at dough hydration. I'll bet your dough is too dry.

If you can give us more details, I think you get a lot of good advice from this crowd.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 11-04-2008, 03:41 AM
Laborer
 
Join Date: Oct 2008
Location: CHESTER COUNTY,PA
Posts: 85
Default Re: What's wrong

Jimb,
I am no expert by far but I had a similiar experience with my pizza stone. I was doing the tipo 00 recipe from forno bravo and cooking on my pizza stone on a 550 plus degree grill. It worked fine---then one night it was extremely windy and my grill could not get the temp. above 390 degrees. Needless to say the pizza tooK a very long time to cook and it was like a rock. I attributed it to the extra long cooking time and the lower temp. I hope this will be helpful.

Last edited by ERASMO; 11-04-2008 at 08:36 AM. Reason: SPELLING
Reply With Quote
  #5  
Old 11-04-2008, 05:50 AM
Serf
 
Join Date: Nov 2008
Location: West Des MOines, Iowa
Posts: 2
Smile Re: What's wrong

Thanks for the help- a little more information- the oven was at 450- cooking time was 9 to 10 minutes- AND the crust was not over done. We may have over handled it- the first time I tried to get it as thin as possible by hand- a fair amount of handling-and it was not being hand tossed over my head to make it bigger !
We will try to turn the oven up higher- 500 or so and use a little more water-and a rolling pin. We probably are consistant in doing something wrong- the crust comes out very hard-really need a knife to cut it.
Thank you all for your help !!!!
Reply With Quote
  #6  
Old 11-05-2008, 09:12 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: What's wrong

Jim,

Set your oven as high as it will go -- probably 550F. Also, preheat your stone for at least an hour. You want all the heat you can get, and you should be able to bake a 5 minute pizza. The crust will dry out less, when you bake faster, which will help.

Try touching the dough and little as you possibly can -- and measure your water. You want a wet dough.

Have fun!
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #7  
Old 11-06-2008, 05:48 AM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: What's wrong

Generally, speaking in terms of bread, lower cook temperatures and longer bake times equal crisper crusts because it tends to dry out...that could be part of the problem also...sounds like you need a WFO
Best
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
  #8  
Old 11-06-2008, 08:34 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: What's wrong

Hey Dutch,

Makes sense. I've been experimenting with different temperature ranges and how they change the thickness and texture of the bread crust. Baguette -- hot, fast and thinner, crispier crust.

Pizza, on the other hand, likes it hot, hot, hot. Lower temperature pizza is just plain tough and hard. :-)

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #9  
Old 11-06-2008, 01:49 PM
Journeyman
 
Join Date: Apr 2005
Location: Brazil
Posts: 306
Default Re: What's wrong

Nothing better than a WFO.
However, in lack off one, increasing the oil, the hydration and the sugars in a pizza dough, could help in obtaining better results (see foccacia recipes) when using home ovens.

Luis
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sorry, wrong forum rberg02 Rice, Pasta and Vegetables 0 07-25-2007 01:37 PM
What did I do wrong?? jayjay Heat Management 3 11-05-2006 09:18 AM
Hi. zopi Introductions 12 10-15-2006 02:26 PM


All times are GMT -7. The time now is 12:53 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC