Dry Dough

[pizzatherapy]

Carlos Garcia wrote:
Hello Albert Grande, just wanted to say first off, thanks for making that cool video, it taught me a lot of things about making pizza dough.
I also use your technique for saving left over dough.

anyway, I am having trouble with my pizza dough.
It keeps coming out too dry..

the ingredients i use are:
* 1 tablespoon active dry yeast,
or 1 oz (25 g) brewer’s yeast
* 1 1/2 cups (350 cc) warm water
* 3 1/2 cups (500 g) flour
* 1 tablespoon extra virgin olive oil
* pinch of salt
* pinch of sugar

I first add all my ingredients to a bowl, mix (while dry)
then i add the water and mix again.
then i let it sit for a while, kneading comes next,
i add my toppings and BOOM! into the oven it goes..

still comes out too dry...
any suggestions?
also, any recipes for making a sweet, flavorful crust?


thanks in advance


Carlos

[pizzatherapy]

Hi Carlos.

The recipe you are using sounds like a good one.

Of course feel free to use my pizza dough recipe. You can get a copy here:

http://pizzatherapy.com/dough.htm


Feel free to try my dough recipe and see if there is a difference...

I suggest you make the dough the day before and let it proof overnigh in the fridge.

Also: what temperature are you cooking your pizza?
(The hotter the better)

And the pizza should cook fairly quickly...

I hope this helps.
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