Question from a Pizza Today Reader: How do I fix pizza dough that is too soft?

I received a question recently asking about how to correct dough that is too soft. My first question is: is it too soft on the table in its raw state, or too soft out of the oven? Two very different things and lots of factors to consider.

Pizza Dough that is too soft

For dough that is too soft I would first ask, what is your hydration and flour and what is your process from start to finish, including temps, if you know them? Any time I encounter a problem with my dough, my first reaction is not to blame the ingredients first, but to analyze the process and any circumstances that may stand out.

If my recipe has been tested and I have made it many times before, then I know there’s an error somewhere in the process as opposed to the ingredients. When I opened my restaurant, I started with a planetary mixer and developed my recipe considering this. After a bit, I invested in a spiral mixer and had to completely change my mixing process to accommodate the new piece of equipment. The way I was incorporating the water had to be changed, which greatly affects how the flour absorbs (which changes the final texture and gluten structure). Where my mixer sits in the prep area also played a large factor.

My prep area does not have the greatest ventilation, and the large dish machine is nearby. Knowing the humidity from the dish machine was going to play a factor, I decided to lower the temperature of the water going into the recipe by a few degrees. This small change helped keep the consistency of the dough in place. Bench resting the batch after the mix was another element I added to ensure full absorption and to be certain the temperature was right before cutting and balling.

Addressing Most Common Contributors to Soft Dough

The two most common reasons for too soft of a dough I’ve encountered are rushing the mixing process and not letting the flour hydrate and absorb completely and not mixing thoroughly enough. Not all flour is the same. The types and combinations of wheat going into a bag of flour are going to change from season to season and year to year. Although millers are aiming for the same recipe every time, flours change. I’ve also seen a bag of flour off by close to a pound which can drastically change the final product since all ingredients are based off total flour weight. Considering transportation and handling, this isn’t always one person or one company’s fault. Mistakes happen, and sometimes delivery drivers are just a little too tough on our products.

During the mix, how you add your water is important. For higher hydrations or for a flour that I’ve noticed isn’t absorbing well I would recommend an autolyse. After adding the majority of your water, pause for 20-30 minutes and let the flour fully absorb. Then go back and add the rest of your water and ingredients. You’d be surprised how different your dough will feel after an autolyse. I’ve had to catch myself at the restaurant and also in competition because I was trying to rush the process (whether it’s because I’m pressed for time, or I’m just nervous) — and usually an autolyse fixes that issue.

If my dough was consistently too soft and not absorbing well, I would consider blending a different type of flour. Most pizzerias are using strictly 00 but 00 flour has had as much of the bran and germ removed as possible. The bran not only contains a lot of nutrients, but also absorbs more water. Adding in 5-10 percent of a type 0 or type 1 would be a nice change without feeling like your dough and flavor has changed too drastically. If looking for a bigger changeup I recommend a small percentage of Rye flour.

Rushing the process and not mixing the dough enough can result in the dough being too soft. My mixers have multiple speeds, and if I’m toggling up and down between them I sometimes go too fast. Hence, the gluten hasn’t developed enough before pulling it out of the mixer. If I notice this before scaling out the dough, then a bench rest or bulk ferment will help the gluten develop and ensure the dough remains soft but elastic. If I’ve already balled my dough and when I come back to it hours later or the next day it’s flat instead of raised and airy, then I would re-ball the dough and let it rest again for a few hours before attempting to use it. I’ve had this happen on numerous occasions and it always seems to be when I need the dough the most. Re-balling is one of your best tools that a lot of people forget about. Most dough is not a lost cause, but time is not always on your side.

Lastly, when it comes to the mixing process, how are you measuring your ingredients? If you are not using the same unit of measurement for everything, I can assure you there will be inconsistencies in your final dough. Volume measurements are notoriously inconsistent and switching to weights is the best practice.

If the Finished Pizza Crust is Too Soft

If you find that your dough is too soft coming out of the oven, there are a few things you can do. Lower the temperature of your deck and slow down the cooking process. If using an electric oven, you’ll want to play around with the top and bottom settings as well. The higher the hydration the slower you’ll need to cook it if you are looking for a crunchy base. If your oven has internal vents, check that they are at least halfway open. Some people don’t realize their vents are closed and trapping all the moisture inside.

When taking your pizzas out of the oven, some don’t cut them right away but place them on cooling racks first to let some of the steam dissipate. Using trays with dimples also elevates the pizza so it is not sitting in its juices after it has been cut. Each of these measures can help ensure your dough is not too soft.

Laura Meyer is the owner of Pizzeria da Laura in Berkeley, CA.

>> Explore answers to more common pizza dough questions in Troubleshooting your Pizza Dough: What’s wrong with my pizza dough? <<