Dense pizza dough
I proofed my yeast and realized it was dead but decided to still make the pizza because I figured flour, tomato sauce and cheese would still taste good.
550 degrees Fahrenheit- 9 mins- 12 inch diameter.
Top and bottom perfect but It still looked dense and undercooked in the middle.
Is this because the yeast was dead?
First attempt was room temperature and second was refrigerator temperature after proofing for 2 days- both doughs were undercooked in the middle.
Best Answer
It is definitely because the yeast was dead. Leavening creates air pockets in the bread, and these air pockets heat up quickly and help the dough cook evenly. If you look at recipes for unleavened breads, you'll notice that almost all of them call for the dough to be extremely thin so the bread is able to cook evenly from only the heat in the outside air. Unfortunately, pizza dough is usually thicker on top of being weighed down by sauce and toppings. It either needs to be rolled out ultra thin or pre-baked before toppings are added.
You could also try cooking it at a lower temperature for longer than you normally would to make sure the middle has time to cook before the outside gets burnt. Pizza's are recommended to be cooked at a high heat because it gives the dough better oven spring and a nice fluffy interior with a crispy outer crust, but if you're not using any leavening you're not concerned with oven spring at all.
Pictures about "Dense pizza dough"
Quick Answer about "Dense pizza dough"
Too much flour, either added initially or kneaded in later, can make a heavy dough, and the crust will be dense or tough. Too little flour will make a sticky dough that's liable to tear during shaping. The ideal dough is soft, springy, and pliant, but not rubbery.How do I make my pizza crust more airy?
To add a more airy texture to your pizza, Let the dough feel sticky after you knead it, and when it's ready to shape, use your handle and apply minimal pressure on to the dough. Shape it by stretching and pulling rather than pressing.Why is my pizza dough tough and chewy?
There are a number of things that can cause a pizza crust to become excessively tough or chewy. The tough and chewy stage is set when a high protein (very strong) flour is used to make the dough.Can pizza dough too thick?
You'll be disappointed in the finished product if it's too thick and is under-baked in the center. Be patient. Leave it alone to rest a little longer if you can, take a break to relieve your frustration, and come back to it when it's more pliable and easier to handle.How can I make my pizza dough fluffier?
To make your pizza airy and fluffy, knead the dough the day before, shape it into a ball, place it in a bowl covered with plastic wrap, and store it in the refrigerator for 1-2 days. The two most important ingredients for making pizza that few recipes tell you are plenty of time and a steady temperature.HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH
More answers regarding dense pizza dough
Answer 2
You could substitute baking powder in a pinch.
I know how it is when you really want to make pizza. If your yeast is dead, baking powder of baking soda will make bubbles and leaven the dough so it wont be so dense. Jiffy Crust instant pizza crust works this way. It gets the job done and is better than no leavening at all, which gives you a wet brick.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Edward Eyer, Flora Westbrook, Polina Tankilevitch, Kristina Paukshtite