Masters Style Oil
Posted in Quality Painting on 08/20/2009 12:11 pm by adminMasters Style Oil
My pizza dough seems to have no body. It does not hold up when I go to stretch it. How do I make it tougher?
I have tried making the dough very dry but this did not help. I am trying to master a New York style dough! I use a basic recipe flour, salt, sugar, water, oil, yeast. I am in Denver so I also add gluten.
Are you allowing the pizza dough the chance to proof? Allowing it to rise, knock it down, let it rise again, and knock it down. Pizza dough take a good day or to to proof and get knocked down a few times before really getting a good elasticity. This can be done on counter top, with damp towle placed over it, let it rise then pound it into submission. Do this a couple of times, and your dough should be fine.
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