Pizza Dough

[Yorky]

I prepared some more pizza dough in the breadmaker this morning.

Prior to freezing 3/4 I allowed it to rise further after removing from the machine (2 hours).

However, it's still not right.

I've conducted further research and concluded that I may have the flour/water quantities slightly wrong. I am using 450 gm flour to 240 ml water but it appears that 500 gm flour would be better for that quantity of water. To that I add 2 tblsp olive oil and 1 level tsp yeast.

 

[Yorky]

It blew up in the halogen oven.................

Not literally - it rose significantly.

 

[Yorky]

Maybe cut down the yeast a little?

 

[Cinisajoy]

Maybe cut down the yeast a little?

Yes. Try 3/4 teaspoon. What is your elevation?

 

[Yorky]

Yes. Try 3/4 teaspoon. What is your elevation?

You've asked me that before!

6' 4"

 

[Cinisajoy]

You've asked me that before!

6' 4"

Not your height silly or should I call you shorty lol. The elevation you live at. How far above sea level are you?
It makes a difference on yeast.

 

[Yorky]

How far above sea level are you?

150 metres same as last time you asked. We haven't moved.

 

[Cinisajoy]

150 metres same as last time you asked. We haven't moved.

I forgot I had asked.
Ok you are low enough it shouldn't affect the yeast. Maybe the heat.

 

[Yorky]

I forgot I had asked.
Ok you are low enough it shouldn't affect the yeast. Maybe the heat.

It was probably about 36 degC in the kitchen yesterday daytime.

 

[Cinisajoy]

It was probably about 36 degC in the kitchen yesterday daytime.

Yep, that will make it rise more.