master-cooks | The Mistake That's Making Your Pizza Crust Tough, And What You Should Do Instead

A common issue that many home bakers face is ending up with a pizza crust that's tough and chewy rather than light and crisp. This problem often arises from overworking the dough. Kneading is essential for developing gluten, which gives the dough its structure, but too much kneading can result in a dense crust. Additionally, using too much flour during the kneading process can make the dough stiff and difficult to stretch. To achieve a softer, more tender crust, it's important to find the right balance. Start by mixing the ingredients until they are just combined, and then knead the dough gently until it is smooth and elastic. It's crucial to allow the dough to rest and rise sufficiently, which lets the gluten relax and makes the dough easier to work with. Avoid using excessive flour when rolling out the dough; instead, use a light dusting or even a little oil to prevent sticking. Consider adding a small amount of olive oil to the dough for additional tenderness. Finally, make sure the oven is thoroughly preheated to a high temperature, which helps the crust cook quickly and evenly, resulting in a perfect texture.

How to fix wet pizza dough without adding flour

Nicole Bean points out that a frequent error home cooks make with pizza dough is "adding too much flour after the dough has been mixed." When you've combined all the ingredients and the dough still feels excessively wet and sticky, it can be tempting to immediately add more flour to resolve the issue. However, this can result in a pizza crust that is overly chewy. "If the dough feels too wet, adding extra flour will only make it tougher," she explains.

So, what should you do if your pizza dough is too wet and sticky to handle? Bean suggests a straightforward solution: give it some time. "The best way to avoid this mistake is to let your dough rest longer," she advises. Allowing the dough to sit for a bit can help it dry out enough to become more manageable without any additional effort. If that doesn't solve the problem, Bean recommends "folding it a few more times." This technique can help better incorporate the ingredients, but it must be done with care. Overworking the dough can lead to excessive gluten development from kneading, which will also result in a tough and chewy crust.

Why adding more flour makes your pizza crust tough

Creating pizza dough is all about finding the right balance. You need to achieve the perfect moisture content—neither too wet nor too dry. Additionally, it's important to manage the gluten levels. You want enough gluten to make the dough stretchy and elastic for proper shaping, but not so much that it turns tough, chewy, and unappetizing.

While adding extra flour can help prevent your pizza dough from becoming overly soggy, it can also increase gluten development, which can mimic the effects of over-kneading. Even if you're not incorporating more flour directly into the dough, using too much on your work surface when handling sticky dough can result in a thick crust that is tough, chewy, and more prone to burning. It's often better to allow the pizza dough to rest longer or even refrigerate it for a bit.

Why your pizza dough is too sticky to begin with

If you're curious about why your pizza dough turned out so wet and sticky, the answer is quite straightforward. The primary reason is likely an excess of moisture relative to the flour. Following a trusted pizza dough recipe, even one that includes yogurt, and ensuring your measurements are precise should help resolve this issue. However, keep in mind that results can vary. Just like with other types of dough, factors such as the humidity in your area can influence the final outcome and the amount of flour you need to incorporate initially. Unfortunately, the only way to address this problem is through trial and error.

There are additional reasons for sticky pizza dough that relate to specific techniques and ingredients. Insufficient kneading is a common issue: if you're kneading by hand, you should work the dough for about 15 to 20 minutes. The type of flour and its protein content can also affect your results; a strong flour that can absorb moisture is usually the best choice. And, as Nicole Bean points out, it's essential to allow your pizza dough ample time to rest.

The Mistake That's Making Your Pizza Crust Tough, And What You Should Do Instead

How to fix wet pizza dough without adding flour

Why adding more flour makes your pizza crust tough

Why your pizza dough is too sticky to begin with

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