Dough is super springy and sticky. Tears while stretching
I work with 950 gms of 00 flour and 50 gms of wheat gluten to make it 1000 gms. I knead the dough at 65% hydration with 1/4 tsp Instant dry yeast for 1000 gms of flour. 2% Salt and 4 tabsp Oil .. I knead till windowpane test and let rest for 24 hours.. but next day my dough becomes super springy and soggy. Never looks smooth. Looks like orange peel skin. I make balls and leave them to rest before I make my pizza. It tears while I’am stretching it to make thin crust pizza. What could be the problem? Am I over kneading my dough? Is my gluten content less? Please help!!!!
Best Answer
Are you resting in the fridge? 24 hours is a long time to leave a yeast dough at room temp. Try letting rise for a shorter time or in the fridge a max of 12 hours.
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Why does my dough tear when stretching?
When dough tears, it's most commonly caused by a lack of gluten development or dry dough. Make sure that you're kneading your dough enough to pass the windowpane test and you're using enough water to keep the flour well hydrated. Avoiding adding too much more flour to your dough when you're kneading.Why is my dough springy?
The reason why pizza dough is stretchy and elastic is because it contains a protein called gluten. If you find that your pizza dough seems too elastic and it's snapping back and shrinking even when you stretch it out, it might be because the dough is too cool.Why is my dough springing back?
Rest Your Dough 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.Why is my dough breaking apart?
Pastry dough becomes crumbly mainly when it is too dry. If there is not enough moisture to hold the dough together, it will just fall apart. Simple as that!Why my pizza dough doesn't stretch? 1+1 Reasons 🧐 Pizza stretching tricks
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Answer 2
It all sounds normal except the part where it tears when you stretch it. You should make sure you leave enough time for the dough balls to proof (they'll double in size) and relax before you shape them. If you have 24 hours before bake time, you don't even need to knead after mixing. Look up no knead pizza dough.
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