This is a 70% hydration dough. The pizza was decent.
I kneaded for around 10 minutes. About 4 minutes slap & fold then 6 minutes of hand kneading. In the end the dough was no longer sticky. I see doughs in videos and they’re milky smooth (almost like a ball of mozzarella), mine is looking lumpy even after 10 minutes.
Does it look well kneaded? This was before cold fermenting 24-48 hrs.
Numerous-Item-6597
I don’t know. Does it knead it?
iahmbt
Is…your pizza peel a piece of cardboard?
The end result looks great btw.
dome-man
How did it taste? Did you add olive oil?
KindaIndifferent
I usually do stretch and folds with 15 minute rests in between until the ball is smooth, at that point the dough is pretty easy to work with by the time I’m ready to stretch and shape it. But honestly your pizza looks pretty good. If it was easy to handle and tasted good then I wouldn’t worry about it.
Issyv00
Needs less kneading IMO. Shave a few minutes off.
LegateDamar13
Rest it additional 10-30mins, then properly ball it up in like 5 moves. Don’t overwork it or it will start tearing up.
Consistent_Bread_V2
Looks good to me tbh
javipipi
Absolutely. I also use 70%, a properly kneaded dough should look and feel silky smooth and be very strong even at 70%. It’s very difficult to get to the ideal point by hand, though. Autolysis is your best friend here, try balling the dough every 10 minutes until it doesn’t flatten quickly afterwards and it looks very smooth.
Do you a basic hand mixer with spirals? It can be very helpful to get to the same point as professional pizzerias. The dough should look and feel like chewed gum
Different_Memory_506
That’s sorta what mine looks like. I’m typically a 60-70%. I knead for 5-6 mins, then stretch and fold for an hour or two,
Vintage5280
Looks good to me
mbapoo
That dough looks pretty smooth already maybe just a short rest and a few stretch-and-folds.
nickaruski
that’s not 70% hydration… mayo you’re calculating 70% water with a flour with less protein in it. are you using a bread flour or high gluten flour? regardless, just let your dough rest and ride longer if you want it smoother, you can still stretch a dough ball that looks like that. pizza came out looking great what’s the issue
badscribblez
Can you share your recipe and what you’re doing, OP? We kinda need it to help you out
Your final product looks great
If you want a smoother ball, I would do a stretch and fold before you do your final shape/ferment, and try to get the your dough taught by either folding the top into the bottom (tucking it in, look up how to make fresh mozz) or slapping the dough on a solid surface, and pulling it towards you.
cocaine-snail
70 percent will be sticky, but if you’re letting it ferment for several days, it’ll smooth out. Otherwise, use less water, like 65% for a 24 hour ferment, or 60% for a same day dough.
Also, stretching and folding every hour for a few hours can help to strengthen the gluten and sleet rid of the shagginess.
Medium_Apartment_747
Needs more color not kneeding
sogpoglog
I don’t knead, just fold, and it’s always been super good
One-Prize7611
That’s on a knead to know basis
staran01
After resting should be smoother
ahango92
After kneeding, you can brush some Evo on it and cover it and let it rest for 10 to 15 minutes. Then you stretch and fold it 5 to 6 times. You should feel some tension on the surface of the dough and you let it rest again for another 10 to 15 min. And then I always let the dough ferment for 12 hours before use. Make sure your dough is not too warm during the process. I aim for 19-20 degree Celsius for finished dough balls.
SecondPantsAccount
Was it able to shape properly? Did it hold its shape the way you expected a pizza to, or did it tear? Were you able to place or launch the dough into the oven without concern?
Ozonewanderer
Looks like it just needs more eating. It looks good to me!
stuffcrow
This looks so good it’s actually making me a bit emotional. Can’t quite put my finger on what it is but…God damnnnnnnnn
mdog9624
Over kneaded give it the 10 minutes if it’s not enough let it rest and come back to it, it will be closer to that silky soft texture you want and then kneading again will be a bit easier and you can pull a window pane test at that time.
kg2k
Ball it smoother untill it bubbles 🫧 be a machine.let the bottom stick to the surfaces your using and it will close and be smooth and bubbly let it rest 30 min more room temp to little warm. Pizza looks yummy. No offense it’s sloppy at best ur balls that is haha. 😂
schweizbeagle
You need to autolyze the dough first
“No knead” recipe: 1000 g of flour, 700 g of water, 22 g of salt, 3 g fresh yeast,
Add 3-4 grams out of the 700 g of water to the yeast, mix well with your finger to form a liquid that will activate the yeast, set aside to bloom
Add the salt to the remaining water and stir to dissolve, add the salted water to the flour, mix/knead the flour water mixture until all water is incorporated and there is no leftover loose flour in the bowl, we are just trying to form a loose dough, once incorporated cover and set aside for 30-45 min to autolyze the gluten, this is the key step.
After 30-45 min add the bloomed yeast to the dough, and with a wet hand, pinch and fold the dough ubtil you get a strong, elastic dough that has a somewhat shiny exterior, this takes maybe 5-10 min, the autolyze process cuts down kneading time quite a bit. Cover with a drizzle of olive oil and then cover the whole thing to proof at room temp overnight. After proofing transfer to fridge, I like 24 hours at least and prefer 48-72hrs. Ball the dough and let sit at room temp for an hour or so, then it’s ready to use.
27 Comments
This looks good.
This is a 70% hydration dough. The pizza was decent.
I kneaded for around 10 minutes. About 4 minutes slap & fold then 6 minutes of hand kneading. In the end the dough was no longer sticky. I see doughs in videos and they’re milky smooth (almost like a ball of mozzarella), mine is looking lumpy even after 10 minutes.
Does it look well kneaded? This was before cold fermenting 24-48 hrs.
I don’t know. Does it knead it?
Is…your pizza peel a piece of cardboard?
The end result looks great btw.
How did it taste? Did you add olive oil?
I usually do stretch and folds with 15 minute rests in between until the ball is smooth, at that point the dough is pretty easy to work with by the time I’m ready to stretch and shape it. But honestly your pizza looks pretty good. If it was easy to handle and tasted good then I wouldn’t worry about it.
Needs less kneading IMO. Shave a few minutes off.
Rest it additional 10-30mins, then properly ball it up in like 5 moves. Don’t overwork it or it will start tearing up.
Looks good to me tbh
Absolutely. I also use 70%, a properly kneaded dough should look and feel silky smooth and be very strong even at 70%. It’s very difficult to get to the ideal point by hand, though. Autolysis is your best friend here, try balling the dough every 10 minutes until it doesn’t flatten quickly afterwards and it looks very smooth.
Do you a basic hand mixer with spirals? It can be very helpful to get to the same point as professional pizzerias. The dough should look and feel like chewed gum
That’s sorta what mine looks like. I’m typically a 60-70%. I knead for 5-6 mins, then stretch and fold for an hour or two,
Looks good to me
That dough looks pretty smooth already maybe just a short rest and a few stretch-and-folds.
that’s not 70% hydration… mayo you’re calculating 70% water with a flour with less protein in it. are you using a bread flour or high gluten flour? regardless, just let your dough rest and ride longer if you want it smoother, you can still stretch a dough ball that looks like that. pizza came out looking great what’s the issue
Can you share your recipe and what you’re doing, OP? We kinda need it to help you out
Your final product looks great
If you want a smoother ball, I would do a stretch and fold before you do your final shape/ferment, and try to get the your dough taught by either folding the top into the bottom (tucking it in, look up how to make fresh mozz) or slapping the dough on a solid surface, and pulling it towards you.
70 percent will be sticky, but if you’re letting it ferment for several days, it’ll smooth out. Otherwise, use less water, like 65% for a 24 hour ferment, or 60% for a same day dough.
Also, stretching and folding every hour for a few hours can help to strengthen the gluten and sleet rid of the shagginess.
Needs more color not kneeding
I don’t knead, just fold, and it’s always been super good
That’s on a knead to know basis
After resting should be smoother
After kneeding, you can brush some Evo on it and cover it and let it rest for 10 to 15 minutes. Then you stretch and fold it 5 to 6 times. You should feel some tension on the surface of the dough and you let it rest again for another 10 to 15 min. And then I always let the dough ferment for 12 hours before use. Make sure your dough is not too warm during the process. I aim for 19-20 degree Celsius for finished dough balls.
Was it able to shape properly? Did it hold its shape the way you expected a pizza to, or did it tear? Were you able to place or launch the dough into the oven without concern?
Looks like it just needs more eating. It looks good to me!
This looks so good it’s actually making me a bit emotional. Can’t quite put my finger on what it is but…God damnnnnnnnn
Over kneaded give it the 10 minutes if it’s not enough let it rest and come back to it, it will be closer to that silky soft texture you want and then kneading again will be a bit easier and you can pull a window pane test at that time.
Ball it smoother untill it bubbles 🫧 be a machine.let the bottom stick to the surfaces your using and it will close and be smooth and bubbly let it rest 30 min more room temp to little warm. Pizza looks yummy. No offense it’s sloppy at best ur balls that is haha. 😂
You need to autolyze the dough first
“No knead” recipe:
1000 g of flour,
700 g of water,
22 g of salt,
3 g fresh yeast,
Add 3-4 grams out of the 700 g of water to the yeast, mix well with your finger to form a liquid that will activate the yeast, set aside to bloom
Add the salt to the remaining water and stir to dissolve, add the salted water to the flour, mix/knead the flour water mixture until all water is incorporated and there is no leftover loose flour in the bowl, we are just trying to form a loose dough, once incorporated cover and set aside for 30-45 min to autolyze the gluten, this is the key step.
After 30-45 min add the bloomed yeast to the dough, and with a wet hand, pinch and fold the dough ubtil you get a strong, elastic dough that has a somewhat shiny exterior, this takes maybe 5-10 min, the autolyze process cuts down kneading time quite a bit. Cover with a drizzle of olive oil and then cover the whole thing to proof at room temp overnight. After proofing transfer to fridge, I like 24 hours at least and prefer 48-72hrs. Ball the dough and let sit at room temp for an hour or so, then it’s ready to use.