Current Events > I consider myself a good homecook but I have a long way to go with pizza. (pics)

(+) Yeah! (+)

After kneading (covered in extra virgin olive oil):


After proofing for 16 ish hours at room temp:


After firing up:


Used OO flour and instant yeast. Initially the dough was really wet so I kept adding flour during kneading. After about 15 hours I noticed the dough seemed to collapse. When I made out the pizza I was struck by how weak the dough was. I struggled to get it off the tray onto the pizza stone I was using in the oven. Thoughts on why? Maybe too wet, or not enough yeast?

I mean it's pizza so it was delicious but the dough wasn't quite 100%.
---

Still looks good, dawg
---

Thanks mang

Could do with some dough advice.

@Darkman124
@fire_bolt
---

Looks good, but to your question, not enough flour, I would add a quarter cup based on your personal size, until it becomes soft and not wet.yeast is hardly needed.
---

Is it possible I overproofed it? I didn't think that would happen in 24 hours at room temperature but it did seem to start going down.
---

My wife made pizza dough for me and it turned out pretty well idk what she did.
---

15 hours? With instant yeast it should only take 20 minutes.
---

pinky0926 posted...

Is it possible I overproofed it? I didn't think that would happen in 24 hours at room temperature but it did seem to start going down.

That was my first thought, but honestly that really isn't too big a deal, maybe try 10 hours if not in a fridge, if in a fridge, I say no more than 2-5 hours
---

DirkDiggles posted...

15 hours? With instant yeast it should only take 20 minutes.

As I understand, it's like a minimum of an hour. My dough was at its largest about 3 hours in.

CountDog posted...

pinky0926 posted...

Is it possible I overproofed it? I didn't think that would happen in 24 hours at room temperature but it did seem to start going down.

That was my first thought, but honestly that really isn't too big a deal, maybe try 10 hours if not in a fridge, if in a fridge, I say no more than 2-5 hours

Doesn't it proof slower in the fridge, less fermentation etc?
---

guiz
---

was busy

1) check temps when you mixed in the yeast

2) probably overproofed

3) check water/flour/salt ratios- and measure by weight

4) check duration you let it rest after rolling out, prior to adding the sauce and cheese
---

Darkman124 posted...

1) check temps when you mixed in the yeast

Just above room temperature. Lukewarm.

2) probably overproofed

Probably, it started to collapse before I rolled it out

3) check water/flour/salt ratios- and measure by weight

I probably fucked this up because I had to make up the flour after a ratio miscalculation at the start

4) check duration you let it rest after rolling out, prior to adding the sauce and cheese

2 hours
---

your times are way long

non-levain yeast shouldnt need that kind of proof time

and it is like 10 minutes sit time after being rolled out, not two hours
---

pinky0926 posted...

Is it possible I overproofed it? I didn't think that would happen in 24 hours at room temperature but it did seem to start going down.

I believe that's what happened yeah. I don't know how long at room temp is ideal but I can tell be how it looks when it's in the ideal range.
---

other thing

dont run your sauce/ingredients out to the last 1.5" of dough

instead melt butter and mix with minced garlic, and paint that on the last inch of dough. that's how you get the crust looking like mine
---

ffs just get a 5 dollar pizza from donimos that looks and tastes 200% better than home made
---

I didn't know that it was possible to make pizza look cute.
---

Right, this all makes sense. It's weird because reading some recipes and stuff it sounds like some people proof it for what, 4 days.

https://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html

I guess that's in the fridge though.
---

ModLogic posted...

ffs just get a 5 dollar pizza from donimos that looks and tastes 200% better than home made

Idk man you can make some pretty awesome pizza st home though
---

Real talk: when making home made pizza I buy Pillsbury Yeast Roll mix to use for the crust. Does a great job without being too doughy
---

pinky0926 posted...

Right, this all makes sense. It's weird because reading some recipes and stuff it sounds like some people proof it for what, 4 days.

https://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html

I guess that's in the fridge though.

yeah low temp = longer proof time

imo proofing in fridge is needed for sourdough or partial-levain (starter) yeast bread but a big waste of time for regular/instant yeast doughs
---

Looks like you have about 18 hours for this kind of dough at room temperature - mine was out for 24.

https://www.youtube.com/watch?v=vV4gegZ7JNU" data-time="&start=224

Mistake 4, exactly what my dough was like. Had real trouble getting it onto the pizza stone.
---