- Improper stretching of your dough can cause your pizza to go soft or limp shortly after baking, according to the late Tom “The Dough Doctor” Lehmann.
- A dough sheeter/roller may be the solution to poorly formed crust edges, Lehmann explained.
Related: How to achieve the perfect dough mix Q: Our customers have complained about the overly wide edge of our pizza crusts. We’ve tried docking them closer to the edge, but that doesn’t seem to help. Any suggestions? A : This is a common problem for inexperienced pizza makers who stretch their boodle by hand. They tend to stretch the center section of the boodle excessively quite than stretch across the entire boodle skin. Improper stretching can besides cause the pizza to go soft or limp soon after baking ; in severe cases, the center of the pizza appears sol soft that it looks underbaked, and the bearing of a mumble credit line across the entire center section may reinforce that impression. unfortunately, stretching your dough uniformly across its entire diameter is harder than it sounds. Starting out with a dough sheeter/roller may be the solution. You ’ ll want to adjust the sheet rolls to provided a sheet boodle piece that ’ south between 65 % and 75 % of the desire concluding diameter, using no more than two passes of the boodle through the sheeter.
For example, if you ’ re making a pizza skin with a 12 ” diameter, adjust the sheet rolls to give a finished diameter of 8 ” to 9 ”. then place the sheeted dough musical composition on a flour surface and hand-stretch it to the full 12 ”.
This serve besides helps yield a decent gusty border on your pizza. If you use a dough sheeter to form the boodle peel to full diameter, it degasses the boodle, so there ’ south not enough boast left for proper raise during the first two minutes of baking. Sheeting the boodle to a lesser diameter leaves enough boast in the boodle to expand during the early on stage of baking, giving you the craved light, raised crust edge. Another means to get a bouffant border is to increase your boodle assimilation rate to yield softer boodle. Softer consistency provides better expansion properties during the early stage of bake, resulting in a more defined, unhorse, raised crust edge. Before he passed in December 2020, Tom Lehmann was a longtime subscriber to PMQ Pizza Magazine and served as the director of bakery aid for the American Institute of Baking. This article originally appeared in the January-February 2016 issue of PMQ .