Pizza Dough Woes: What Am I Doing Wrong?

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Discussion Overview

This thread explores various experiences and challenges participants face when working with pizza dough, particularly store-bought options. Participants share their frustrations, methods, and preferences regarding dough preparation and usage.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant expresses frustration with pizza dough that breaks and resists rolling, questioning the ideal temperature for the dough.
  • Another participant shares their experience of using dough straight from the refrigerator without issues.
  • One participant suggests using a baker's roller for easier dough handling.
  • Another participant mentions purchasing dough from a pizzeria and allowing it to rest before rolling, which they find effective.
  • One participant recounts a recent experience with Chef Boyardee dough that led to ordering pizza instead.
  • Another participant notes issues with Pillsbury dough, suggesting it may have been overworked by their child.
  • One participant mentions preferring Pillsbury over generic brands for other baked goods but had mixed results with pizza dough.
  • Another participant discusses their routine of making pizza with their kids, noting that they often regret using store-bought dough and suspect it may be too cold.

Areas of Agreement / Disagreement

Views differ regarding the effectiveness of various brands and methods for handling pizza dough, with no clear consensus emerging on the best approach.

Contextual Notes

Participants share personal experiences with different brands and types of pizza dough, highlighting the variability in results based on preparation methods and dough temperature.

Who May Find This Useful

Consultants and community members interested in discussing pizza dough preparation and sharing personal experiences with different products may find this thread relevant.

linojackie
linojackie
Messages
492
I have had the worst luck with pizza dough lately! It seems like it always breaks, rolls up on me and rubber-bands back when I try to roll it out. I can't stand it! I was about to throw it out the window! Should it be room temperature? Should it be colder? Can anyone tell me what the heck I'm doing wrong?
 
I use mine right out of the frig and have never had a problem.

Have you tried changing brands?
 
For making the pizza I would for sure get the bakers roller to roll out the dough otherwise trying to do it by hand is near impossible.
 
I purchase it right from the pizzeria - its about 3.00 - and take it out about 1/2 hour before you want to roll it with the bakers roller - Works great!
 
I had the same problem with Chef Boyardee last night, ended up having to order in.:cry:
 
So did we last week... I wonder if there was a bad batch... but ours was Pillsbury I think... I believe that my DD just overworked the one she had though.
 
We've had issues with Pillsbury. It does work and tastes different or so I think. We love the Baker's Roller. Some stores care the dough at the bakery or deli. We have to get ours at Trader Joe's (a more specialized store than a grocery store). But we have 3 choices vs just white flour reg. dough.
 
  • Thread starter
  • #8
Well, I have noticed better results from Pillsbury over the generic brands when it comes to biscuits, croisants, etc. But this one was Pillsbury. Maybe next time I'll try buying it from "my favorite pizza parlor" as Rachel Ray suggests.
 
My kids and I have pizza and movie night every friday night. I have a heck of a time with any store bought pizza dough. I usually make mine fresh but buy it when I don't have the time and then regret it later. I think the problem is I don't let it get to room temp. Dough always works best when at room temp. I have a feeling that my Trader Joe's has it way too cold because sometimes I have to leave it out for an hour (might as well make it then) :) Oh well! The things we do for our kids.
 

Frequently Asked Questions

What are the common mistakes when making pizza dough?

Common mistakes include using the wrong type of flour, not measuring ingredients accurately, neglecting to let the dough rise properly, and not kneading the dough enough. Each of these factors can affect the texture and flavor of your pizza crust.

Why is my pizza dough too sticky?

If your pizza dough is too sticky, it could be due to using too much water or not enough flour. Make sure to measure your ingredients accurately and add flour gradually until the dough reaches a manageable consistency.

How can I prevent my pizza dough from being tough?

A tough pizza dough can result from over-kneading or using too much flour. Knead the dough just until it becomes smooth and elastic, and avoid adding excessive flour during the process. Additionally, letting the dough rest can help improve its texture.

What should I do if my pizza dough doesn’t rise?

If your pizza dough isn’t rising, it may be due to expired yeast or not allowing enough time for the dough to rise. Ensure your yeast is fresh and activate it properly. Also, provide a warm environment for the dough to rise, as cold temperatures can hinder the process.

How do I know when my pizza dough is ready to be shaped?

Your pizza dough is ready to be shaped when it has doubled in size and feels soft and elastic to the touch. You can also perform the "poke test"; if the indentation springs back slowly, the dough is ready for shaping.

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