3

This is the recipe:

  • 1 kg pizza flour
  • 680 gr water
  • 4 teaspoons dry yeast
  • 12 tablespoons olive oil (and even more for handling the sticky dough)
  • 2 tablespoons salt & 2 teaspoons sugar
  • kneaded for 15 minutes on a stand mixer with a dough hook , than rest for 3 hours.

The pizza turned out beautiful and delicious with a lot of air pockets in the crust, but was just awful to digest, everyone in my family said that, so its not a personal problem. what should i change to make it more lightweight? Maybe its the ridiculous amount of olive oil that i used? Thank you ;)

Shirley
  • 41
  • 2
  • 2
    Rolled out how thick, to serve how many? Cooked for how long and at what temperature? – Chris H Mar 13 '23 at 11:17
  • 250c turbo with an oven stone. Cooked for about 8 minutes until golden brown. thin in the middle and thick crust, about 24cm in diameter. – Shirley Mar 13 '23 at 11:52
  • 1
    How many pizzas did you make from the recipe? – Stephie Mar 13 '23 at 12:05
  • 2 *tablespoons* of salt for 1kg of flour? Are you sure that's right, or did you get sugar and salt backwards in your question? 2 tbsp of salt would make it inedible. – GdD Mar 13 '23 at 12:54
  • 4
    @GdD: That seems like a bit of an overreaction. A quick Google search turns up plenty of recipes for pizza dough that use 3% salt by weight, which would equal 30 g in OP's case. Depending on the coarseness of the salt, that could be more or less than 2 tbsp. – Ruben van Bergen Mar 13 '23 at 14:12
  • 1
    Too much salt could be the reason for stomach discomfort @RubenvanBergen. – GdD Mar 13 '23 at 14:41
  • I don't understand the downvote on this, it's a perfectly reasonable and well formulated question, especially from a first time user. – GdD Mar 13 '23 at 21:56
  • @GdD: Ruben is right, for a pizza dough you usually use 2-3% (bakers percentages) of salt. This seems to be very much, even excessive, when you compare this to the amount you would use e.g. for a soup. But in fact it does not taste as salty as you would expect when it is incorporated in the dough. – J. Mueller Mar 16 '23 at 21:35

2 Answers2

3

Both the amount of salt and the amount of olive oil in that recipe are on the very high side for a standard pizza dough recipe, so if you found it disagreeable I'd suggest reducing both. With that amount of olive oil, I'd say that you were making more of a focaccia than a pizza dough (although focaccia with pizza toppings is generally quite tasty).

FuzzyChef
  • 58,085
  • 18
  • 142
  • 218
  • 2
    Too much salt can result in a slow to rise dough that can seem heavy. I sometimes prefer it for empanadas or similar. And type of salt is significant as table salt packs more densely than flake (kosher) salt – Joe Mar 13 '23 at 21:13
2

If you have the time and can plan ahead, I've found that leaving pizza dough to ferment in the fridge overnight, around 12 hours or more, makes for a more pleasant and tastier pizza. You may have to cut down on the yeast a little so it doesn't over prove.

Some observations: I'm not sure why you are adding sugar. I really don't think pizza dough needs sugar. Also the olive oil does seem to be excessive. Personally I only use a little to oil to grease the bowl so I can get it out of the bowl easily. A little olive oil in your dough mix can help if you are cooking pizza in a home oven, but I wouldn't go crazy with it. It can help retain a little moisture as you generally need to cook a pizza longer in a home oven (at a lower temperature) than a traditional pizza oven which is much hotter.

If you can, perhaps try to find a traditional Italian pizza dough recipe from a real Italian. They are definitely the experts when it comes to pizza. If you need to search on youtube "pizza fatta in casa" should get you some authentic recipes.

Billy Kerr
  • 1,687
  • 4
  • 14
  • 2
    Dominoes. They put sugar in their dough, turning what *looks* like a beautiful crust into something nigh-on inedible [unless you like your food sweet, I guess]. Only ever eaten there twice, second time because I couldn't quite believe what I'd had the first time. – Tetsujin Mar 14 '23 at 10:15
  • There is no evidence that supports the claim that longer fermentation = better digestion. If you have any data on this, please share. – moscafj Mar 18 '23 at 20:58
  • @mosacafj I was using that in a colloquial sense, not making a scientific claim. But I've deleted it in case it causes confusion, and replaced it with "more pleasant" - although this is a subjective opinion. – Billy Kerr Mar 18 '23 at 23:59