Pizza To Tough

[pizzatherapy]

Dear Mr. Grande:


Thank you very much for such a wonderful recipe. I really enjoyed making the pizza dough.

 However, when I tried it baking it was quite tough when baked maybe because I used the cool fermentation method I followed your recipe but I tried putting it inside the ref for almost 20 hours the method I saw you on video. Is there any mistake I did in the process?

 or maybe because of the oven? or do I have to use dough improver and conditioner? please, please give me some tips because I really want to have this for future business when I retire someday.To date I really love your recipe can you please give me some advise when I gonna use the cool fermentation process do's and don'ts in making and baking the final dough. Again, thank you very much for this wonderful and great help from you.

God Bless you and your family always.


Sincerely,


Val
from the Philippines

 

[pizzatherapy]

Hi Val:

What temperature was your oven?

How long did you pre-heat your oven for?

Your oven may not have been hot enough.

The oven needs to be HOT HOT HOt.

you need to preheat it at 500 F for at least an hour.

For a softer dough, use olive oil... (if you followed my recipe you did use olive oil.

And try using bread flour.

I think your oven was not hot enough or you left the pizza in for to long.

It should cook up in 6-10 minutes or so...