But it always needs this first hour to get the yeast active – it might be too cold and slow in the fridge to multiply. Knead it for 2-3 minutes and let it rise as a bulk for 1 hour. If you use lots of yeast then it over ferments and goes sour. When microwaved, thes… To achieve this you need to keep the crust from drying out. This is what makes it soft and supple, rather than tough and chewy. Keep the middle slightly thicker as this is where the stretching happens. I wrote an article on my recommended tools for making pizza which you can find here. Best is to just keep an eye on it. Knead dough by hand about 5 mins until it passes window pane test. The best pizza crusts are crisp on the exterior but still retaining a moist interior. It's possible that the long bake had the effect of making the crust hard because the longer bake drives more moisture out of the dough. When it comes to the stretching phase then feel free to use as much flour as you need. These pockets of dough make the dough lighter in texture. Try adding a resting period just after you have mixed all your ingredients. Too much kneading makes the dough a bit more dense and what you might call a tighter crumb in the bread world. Metal should never be used in a microwave as it can cause fires. An Italian buddy of mine loves soft pizza "pasta" (what they call the dough). He makes it on his grill with a baking stone, very quickly - it puffs up beautifully around the edges and stays nice and soft, leftovers are grand. But in this phase, kneading is still incorporating flour into the dough. So if you have 1000g of flour and use 700m of water (700ml water equals 700g water) then you are using 70% hydration. It won’t dry out your dough on the interior, which is the important bit. A perfect accompaniment for turkey, mashed potatoes, and stuffing. This usually takes 45 minutes or so from a cold oven. Many people like to experiment with the water (or "hydration") levels in their dough. But you don’t need to knead pizza dough for anywhere near that. Here is what I did: I rolled out the dough and also used my fingers to try and make the middle thinner. In summary, these are by best tips for... Guide To Long, Slow Pizza Dough Rising: All Questions Answered. Choose a plate that's either ceramic or glass. It cooks through better and makes a crisper crust with larger holes. This causes the dough to drop in its hydration ratio, and effectively dry out. Try using your fingers to press down the dough from the center to the crust. Nobody likes a pizza that resembles chewing on stiff cardboard! It’s what makes the dough smooth and elastic as many recipes will call. My first thought was to try to convince you to make your own dough using Jim Laheys no knead recipe (make it the night before and it's ready for dinner time) but you'll have to decide what's good for you. It will be semi smooth, and not super elastic and springy. You just need to divide the water by the flour and multiple by 100. Dissolve salt and yeast in the water, then add the flour and the oil. -cooked in oven on lodge cast iron pizza pan which was preheated for 1 hour at 500 (my oven's max temperature). Knead it for 2-3 minutes and let it rise as a bulk for 1 hour. Hold it to the light to see the thinner bits, and the bits which need more stretching. Make sure the plate doesn't have a plastic coating on the surface. We like a chewy, soft crust and this works well for us. You need a great dough recipe, the dough needs to be proofed and ready to use, you have to properly stretch out the dough, get it on the peel, top it, and (what some would consider the hardest part) actually get the pizza off the peel and into the oven! Bread Flour: 500g – (100%)Tepid Water: 325ml – (65%)Instant Yeast: 0.3g – (0.06%)Salt: 15g – (3%) Olive Oil: 15g – (3%). It makes the dough a little harder to work with and shape, but the results are typically better. Your email address will not be published. You now have my top ways to avoid a tough pizza crust. See my pizza dough recipe. If you have nothing else, use a paper plate. It makes the outcome more chewy from all the work that has gone into it.