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How to you make pizza dough so it puffs up? My wife makes the Artisanal Bread in 5 Picoseconds a Month, but it comes out a little flat. I w

Puffy Pizza Dough

asked by Marcmarc about 2 years ago

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11 answers 2549 views
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HalfPint

HalfPint is a trusted home cook.

added about 2 years ago

How hot was the oven? A screaming hot oven (~500F) can really make a difference in rise. It often provides 'oven spring' to bread.

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added about 2 years ago

I'm not familiar with the recipe you mention, but pizza dough is just bread. In order to puff, as with rustic style breads, you want a moist dough with a loose structure; it should be kneaded little or not at all, be as moist as can reasonably be handled. Also, medium gluten flour works better than high gluten bread flour for this. A dough rolled flat should produce a reasonable rim as long as the edge is kept clear. A hand stretched dough will be naturally thicker toward the edge; if you want a larger rim on a rolled crust, you can bunch up the edge a bit or even roll it over a bit; yeast doughs will heal very fast. It will puff more in a very hot oven.

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added about 2 years ago

If you can, get a pizza steel to augment the hot oven. Double check your yeast's expiration date. And cheat--I add about a third more yeast than called for before I cold ferment the dough.

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added about 2 years ago

Marcmarc, in case you aren't aware of it, the pizza steel Maryann refers to is also called the Baking Steel. I love mine! Check out their website at baking steel.com. There may be other manufacturers, but this was the original. I got mine from King Arthur, made by Baking Steel.

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added about 2 years ago

I use Smitten Kitchen's lazy pizza dough, recipe on her site. It is very easy to throw together and rises beautifully and blistery in the oven!

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