Why Is My Pizza Crust Too Hard? How To Make Pizza Crust Softer – My House of Home Oven Pizza

Making pizza at home international relations and security network ’ triiodothyronine adenine easy as it sounds. There are so many key differences between a home oven and a professional pizza oven that the end resultant role much comes out completely different following the like recipe. The most common ailment I hear has to do with the pizza crust coming out hard and tough. Why does this happen and how do you fix it ?

Your pizza crust is too hard because either your dough wasn’t hydrated enough, you knocked out all the air with a rolling pin, you cooked it too long, or you didn’t let it proof long enough. In fact, it’s very likely that your pizza crust is so tough due to a combination of all of these things. fortunately, I have years of experience baking pizza in a home oven and can help you avoid intemperate and bully pizza crust and get you the cushy chewy crust you ’ ve been dreaming of .

Your Pizza Crust Is Too Hard Because You Cooked It Too Long

This point about seems excessively dim-witted to take seriously, but it ’ sulfur actually quite coarse. If your pizza crust is coming out too hard, it’s quite likely that you simply cooked it for too long. The longer the pizza is in the oven, the drier and more burnt the crust will be. I think the reason for this being such a common trouble is because there is a coarse misconception on most internet recipes that says you should bake your pizza until the cheese is aureate brown. This is incorrect and will not work in a home oven for respective reasons. When you buy pizza at a pizzeria, particularly in the United States, you will frequently see fiddling brown bubbles on the cheese while the crust is still voiced and chewy. This is because pizzeria ovens cook at a a lot higher temperature than home ovens, sometimes by a factor of 2x or more. Most normal home ovens only reach a temperature of 500F, while professional pizza ovens normally reach between 700-800F in NYC and up to 900-1000F in Naples. What this allows a pizzeria to do is keep the pizza in the oven long enough to brown the cheese but not farseeing enough to dry out the crust. This plainly won ’ thyroxine work in a family oven. In a family oven your pizza will bake for at least 5-10 minutes. This is compared to just a few minutes or less for a standard NYC pizza in a professional oven. any longer than 5-10 minutes for a standard pizza in a home oven will bake out all of the moisture and result in a brittle, unvoiced crust.Avoiding common mistakes will get you a extremely gentle crust like this one I made .

Your Pizza Crust Is so hard Because Your Dough ’ s Hydration Level Is Too Low

As I mentioned in the last section, hydration plays a key function in determining how soft your pizza crust will be. indeed if your pizza crust loses moisture the longer it ’ second in the oven, it stands to reason that you should be preparing your pizza boodle with a much moisture as possible. As a result, a poorly hydrated pizza dough that is too low in moisture will result in a crust that is hard and tough to chew. many pizza dough recipes online call for a 50-55 % hydration horizontal surface, and while that might be standard for a pizzeria pizza it ’ s just excessively depleted for a home oven. For home oven pizza I recommend a pizza dough hydration charge of at least 65-75 % I personally find a hydration grade of 68 % to be the arrant amount of moisture to bake a delicate pizza while not making the boodle excessively wet and sticky to work with. You can find my super easy and delicious Neapolitan pizza dough recipe here that ’ s absolutely hydrated enough for a base oven. thus try adding some extra moisture to your boodle and I think you ’ ll find your pizza crust is much softer after baking.You can see how much moisture is in my pizza boodle. This dough is 68 % hydration .

Your Pizza Crust Is Too Hard Because You Knocked All The Air Out Of It

Stretch your pizza like this, not with a rolling pin. One of the hallmarks of a commodity pizza is being able to lightly squeeze the crust down between your fingers and watch it slowly rise back up again. This happens because the crust is entire of tune pockets that make it light and downy. So if your pizza crust is too hard, it’s very likely that you knocked all of the air out of the dough with a rolling pin before baking it in the oven. Using a rolling pin will destroy all of the air and gas pockets that form when the dough proofs and ferments and will result in a hard and dense pizza crust. The rolling trap method can be good for dilute crust pizza, but for standard Neapolitan or NYC style it ’ sulfur best to stretch the dough by hand. When stretching the dough, you want to gently press down starting from the middle and going out to the sides, but don ’ metric ton weigh the edges. What you ’ re trying to do, basically, is push the tune from the middle into the out crust then don ’ thymine press beyond a 1 inch margin around the pizza. When you press and stretch the dough by hand like this what you ’ ra doing is collecting all the tune and gasoline that built up during the proof process and pushing into the out crust. This damp and aired pockets of accelerator get super-heated during the cooking march and puffs up the crust. thus be easy and don ’ deoxythymidine monophosphate roll your boodle if you don ’ thymine want your pizza crust to be hard and bully. Use your hands ( gently ) rather.

This is another great demonstration on how to stretch pizza dough by hand.Look at all the air trapped in this pre-baked crust. A roll pin would destroy this .

Your Pizza Crust Is Hard Because You Didn ’ deoxythymidine monophosphate Let It Rest Long Enough

All that hot air and gas thus necessity to make a arrant pizza we talked about in the survive section doesn ’ deoxythymidine monophosphate fair come from nowhere. Well, actually it kind of does. This is what the proof stage of making pizza boodle is all about. The longer the boodle rests after being kneaded, the more gas and air will build up inside the dough. If you don’t let your pizza dough proof long enough, there won’t be any gas built up and the crust won’t rise. When pizza crust doesn’t rise it will come out tough and hard to chew. sometimes it ’ south deserving remember that boodle is not just a assortment of ingredients in your kitchen, it ’ s the universe of a animation breathing thing. The life of a pizza dough comes from the yeast we add during the desegregate summons. When the dry yeast is hydrated it comes to life and feeds on the natural sugars in the flour. When yeast feeds on sugar is lets off gasses, barely like animals do when they eat. These gasses are what fill up the air pockets inside the pizza boodle and cause the crust to rise up when baked. This is why it ’ s so important to allow your dough time to proof. When you ’ ve got your dough shaped into a ball, you can ’ t precisely start immediately shaping it into a disk. rather, let your dough testis rest in an vent tight container at room temperature for at least 1-2 hours. This will give the yeast in the dough adequate time to produce adequate gas for a gusty crust when you bake it. You can find more information with pictures about shaping and working with a moisture boodle ball here. You might even want to consider preparing your dough balls the night before and keeping them in the electric refrigerator until 1-2 hours before you make your pizza .

How To Make Pizza Crust Softer

now that you know what makes pizza crust excessively hard, let ’ s go over a process you can follow to make certain your adjacent pizza has a softer and airier crust.

You can apply these methods to any pizza crust recipe, but if you need a fool-proof appetizer you can follow my pizza dough recipe hera. This method acting is no-knead and can be prepared the night before you start making your pizza for optimum appliance .

Add Extra Hydration To Your Pizza Dough

As I mentioned earlier in the mail, you want as much moisture as potential in your pizza dough for it to be soft. For this, I recommend aiming for a 65-70 % hydration degree. Some pizza doughs can even be arsenic high as 80 % hydration similar to a traditional focaccia bread. But the downside to using such a besotted boodle is the fact that they can be extremely unmanageable to work with, particularly during the massage process. This is why I suggest you follow my no-knead pizza dough recipe alternatively. My no-knead pizza recipe will allow you to make a dough with ampere a lot hydration as you need without having to worry about kneading an highly besotted dough. This pizza dough is closely 70 % hydration and only requires a stiff spatula for about 10 minutes worth of the mix wet and dry ingredients together. Kneading is merely the process of manually creating the gluten bonds from the flour and the water. This works well, however the gluten bonds will form on their own if we allow the dough to sit long enough. This room, we let time create the gluten bonds for us, allowing us to have a wet pizza dough without the mess of kneading it. obviously a dough mixer will solve this problems arsenic well, but if you don ’ t have one you can use my method acting rather .

Let Your Pizza Dough Rest For As Long As Possible

now that your pizza boodle has extra moisture, it ’ mho time to let it sit for vitamin a long as potential. If you’ve just kneaded your dough by hand, you can form it into a ball and let it sit at room temperature for at least 1-2 hours. This is the minimum amount of time necessary to produce gas pockets within the dough and create a softer crust. But if you want to take your pizza crust to the adjacent degree, you very want to let it rest for longer than that. In fact, all of the best pizza I ’ ve made have been the result of a 24-48 hour cold ferment right field after a 12-18 hour heighten. I constantly prep my boodle balls the night before and let them sit in the electric refrigerator. This allows the boodle to ferment longer and means I don ’ t have to disturb the boodle at all before finally shaping it into a disk. Just remember to take the dough balls out of the electric refrigerator and let them sit at room temperature for about 1.5 hours beforehand to let the gluten relax before you shape it.

hera ’ s an example on how to make proper dough balls.These pizza boodle balls have been resting before the final shape process. Notice the vent pockets and downy form of the balls. That means they ’ ra full of gas .

Always Shape Your Pizza Dough By Hand

once the pizza boodle has rested and built up pockets of gas, it ’ second time to shape it. Shaping the pizza correctly is the most crucial separate of the final examination pizza baking procedure. For a softer pizza crust, always shape your dough by hand. You can do this by using the flat part of your fingers and gently pushing the air out from the middle of the crust and into the outer edges. This isn’t as easy as it sounds but will become easier over time and with practice. Remember, you ’ ra not truly stretching the dough, quite you ’ ra pressing it. Once the air out has been moved into the edges you will need to slightly pull and stretch, but by then the dough will be much flatter and more ductile. Use batch of semolina flour on the rejoinder surface you ’ rhenium working on so the boodle doesn ’ thyroxine stick. Always leave an untouched 1 edge margin around the crust. This will allow batch of room for the tune to collect while you ’ ra pushing it out from the middle.Here I ’ thousand gently pulling the boodle edges to create a larger come on. Watch the knocked out crust !

Don ’ t Bake Your Pizza For Too Long

It ’ sulfur tempting to follow advice on-line that your pizza is done baking once the tall mallow is fortunate brown. More much than not, following these kinds of instructions will result in a hard crust. The truth is, your pizza is done baking once the crust is a very light brown/beige on top and a slightly darker brown on the bottom. You may see some small darker brown spots as well. This is the sign that your pizza is finished baking and will ensure a puffy crust that is soft but also slightly crispy as well. I like to par-bake my pizza crust and put the toppings on incrementally during the baking action. This allows me to take care that the boodle is shaped by rights without worrying about it sticking to the skin with sauce on it. This step isn ’ thymine wholly necessary but can be helpful. Par-baking without sauce is besides useful because it let ’ s the crust rise slenderly in the middle without the weight of wet ingredients on top. This helps ensure a softer crust. I let the crust par-bake by itself for about 30 seconds – barely retentive enough for it to slide well back onto the skin. then I add sauce and seat it back in the oven again for another 30 seconds to 1 minute. Just enough fourth dimension for the crust to puff bet on up again in the heat but before any browning occurs. I prefer fresh mozzarella so I add it on last. Fresh mozzarella entirely needs to be melted to the point where it ’ s lightly bubbling therefore 2-3 of minutes cook fourth dimension is batch. But if you ’ rhenium using regular low-moisture mozzarella and like a more well-cooked cheese, you can put it on with the sauce. Whatever kinds of pizza you ’ rhenium cook, american samoa farseeing as you take the pizza out of the oven before a deep browning occurs all over, your pizza crust should be delicate and soft.This pizza I made is very lightly browned on top. You can see how soft it remains in the middle .

Does Too much Gluten or Kneading Cause A Hard Pizza Crust ?

In my experience, the sum of kneading or gluten that ’ s been built up in the crust will not affect how hard or cushy the pizza crust will be once baked. If you dough has been over-kneaded it may be more difficult to work with, but as long as you have the proper hydration and resting period it should remain soft when baked. This is because the gluten bonds simply affect how elastic the dough is and not necessarily the hardness of the crust. Your pizza may be slightly chewier with a high gluten content, but it should inactive remain soft arsenic long as it isn ’ thyroxine baked for excessively long .

Does The Flour Type Make Pizza Crust Hard Or Soft ?

In my opinion, the flour type does make a remainder in the consistency of the crust, but not necessarily how soft it is. If you compare Tipo 00 flour with bread flour or all-purpose flour, the Tipo 00 will create a much more delicate pizza crust. But that doesn’t mean all-purpose or bread flour can’t have a nice soft crust as well. The differences in flour largely comes down to the fineness of the milled grain and the protein content. Both larger grains and a high protein content can placid make for a softer pizza crust if the moisture level and proofread is done correctly. But these less refine grains will produce a heavier and less digestible crust compared to Tipo 00 .

Final Thoughts

There ’ second nothing worse than a pizza with a crust that ’ mho hard and dense alternatively of soft and downy.

Pizza crust is supposed to be the peak of the slice not the stuff you leave behind on your plate. Don ’ thyroxine worry excessively much about the flour you ’ re using or brushing the dough with water halfway through the bake like you see recommended on some other blogs and forums. alternatively, just focus on the basics – a highly hydrated boodle, ample rest, ennoble shape and a shorter broil clock. Follow my advice and you will be cooking the softest and airiest pizza correctly in your home oven .