[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 65 KB, 1600x1060, pizzabutt.jpg [View same] [iqdb] [saucenao] [google]
4582426 No.4582426 [Reply] [Original]

what are the effects of not enough oil? my pizza is very hard to stretch and came out very 'tough'
i think i didnt put enough oil

also i left it out overnight in the breadmachine. is that the problem, coulda sworn ive elft it out before and its been fine

>> No.4582539

never used oil in dough at the store i worked at, doubt that's the problem. probably too much flour, too cold of water, or not enough yeast.

>> No.4582541

There are two reasons to tough dough and it aint oil...

Old yeast

Over kneading it

>> No.4582545
File: 26 KB, 491x404, 1348620647993.jpg [View same] [iqdb] [saucenao] [google]
4582545

>>4582426

>i left it out overnight in the bread machine

Why the fuck are you using a bread machine to make pizza dough... Just do it the normal fucking way.

A hot fucking oven.

>>4582541

>Over kneading it

This... You over kneaded it to shit. It's probably bread now...

>> No.4582586

Not enough hydration. Probably because you let it dry out overnight.

>> No.4582613

>>4582586
>Not enough hydration.

This is the most likely suggestion in the thread so far.

Oil won't really affect that. Neither will yeast issues. Your recipe is likely too dry, or the dough has dried.

>> No.4582628

2.5 cups flower, 1 bottle of beer, dash of salt, tablespoon of baking powder.

Mix roll and bake

>> No.4582666

>>4582426
you don't need to use oil in pizza dough

>> No.4582673

>>4582628
that's a great recipe for... gourmet playdough?

OP: too low hydration/underproofing.

>> No.4582805

>>4582426

Oil is really a conservation agent for baked wheat doughs. It also serves as a conditioner, but the result is mostly in the baked dough. Unless you're making something like pie crust, you can't really tell the difference while the dough is uncooked.

If your pizza dough was hard to stretch, it's probably because it wasn't hydrated sufficiently. Pizza dough is usually fairly wet.

It's not the proofing time, pizza dough balls easily remain on the shelves of pizza shops between lunch and closing time.

Pizza dough is about 85% hydration, but you'll really need to adjust that to your thickness and oven.

>> No.4582812

im very sure the yeast is really old. we havee a big ol bag of it in the freezer and before i started making pizzza dough we rarely used it.

also my mom said it is the cheap stuff. so just to use a lot of it