Edit ModuleShow Tags

Why undermixing your pizza dough isn’t as bad as it sounds

Tom “The Dough Doctor” Lehmann offers a surefire way to know when you’ve achieved the best mix for balling and scaling your dough.



 

Q How do you know if your dough has been mixed long enough?

 

A Pizza dough that’s mixed at a pizzeria and refrigerated for use over the next few days is typically mixed just long enough for the dough to develop a smooth-looking skin. (Pizza dough doesn’t require nearly as much gluten development as you’d want in a bread-type dough.) So should you worry about undermixing pizza dough? No, not really. In fact, once the ingredients are well-incorporated, you could stop mixing and take the dough from there. However, if you mix the dough just until it forms a smooth skin, it’s much easier to handle during the scaling and balling process, and the dough will not require as much dusting flour on the bench.

To give you an idea of how much a pizza dough can be undermixed, there is a method for making a thin cracker type of pizza crust where the dough is mixed only until most, but not all, of the flour is hydrated. The dough is then removed from the mixing bowl and placed into a tub, where it’s covered and allowed to ferment for 12 hours at room temperature. After that, the dough can be scaled into pieces of desired weight and loosely formed into pucks. You can wrap these pucks individually or stack them two high on a sheet pan, cover them with a bag or stretch wrap, and place them in the cooler to ferment for an additional 24 to 48 hours. This dough is not unusually sticky due to low absorption (45% to 50%), but it is quite stiff, requiring the use of a dough sheeter to open the pucks into pizza skins.

Can you harm the dough by overmixing it? Not in most cases, but depending on the dough absorption, you might find that additional mixing yields a more breadlike crumb structure in your finished crusts. And since that additional mixing time takes a toll on your mixer, be sure to have your mixer repairman’s phone number handy—you’ll probably need it sooner than later! 

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

What You Need to Know About Filing for an Extension on Your Taxes

A filing extension does not give you more time to pay your taxes.

Emergency Dough: Tom Lehmann Explains How to Deal With Blown Pizza Dough

Tom “The Dough Doctor” Lehmann explains how to save yourself from blown dough.

SmartMarket: Pizza Possibilities With Ardent Mills

Make the most out of your dough recipe with a range of Ardent Mills flours, from gluten-free to Italian-style 00.

Idea Zone: Is Your POS System Optimized for Your Pizzeria?

Revel Pizza Solution partners with Apple to bring owners the best in secure, easy-to-use POS systems

Using Video to Draw in Customers is Key to Staying Relevant in the Coming Years

Learn four easy ways you can employ video to effectively attract attention and connect with customers.

PMQ Takes A Tour Through the Museum of Pizza Pop-Up Exhibition in New York

Pizza pop culture invades New York City with a limited-time pop-up, The Museum of Pizza, giving visitors a host of Instagrammable experiences.

Is Your Sauce The Boss? Tips on Successful Sauces

From marinara and pesto to nacho cheese and gravy, pizza insiders share the secrets behind their most successful sauces.

Quad Cities-Style Pizza: Tinkering With Tradition

Quad Cities pizzerias are an eclectic mix of traditionalists and tinkerers who crave change.

Experience Hog Heaven With This BBQ Pork Pizza by Marzetti Foodservice

Marzetti's range of sauces will add a delightful kick to any recipe.

The Benefits of Building Your Own Oven From Scratch

United States Pizza Team veteran Jason Samosky guides us through the ins and outs of building your own wood-fired oven.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags