I'm diving into the world of making pizzas from scratch, and I'd like to take a systematic approach to the possible mistakes I could make with regards to the dough.
What impact do each of the following errors have on the final taste/texture of the pizza crust?
- Using old yeast or too much/too little yeast (I assume that using old yeast is the same as using too little yeast?)
- Too high or too low of a water to flour ratio
- Overworking or underworking the dough
- Too much or too little resting time of dough
Best Answer
I don't see anything in the question that is peculiar to pizza dough. Anything I answer will apply to any kind of yeast-risen, glutenous dough.
The goal with any such dough is a well hydrated protein matrix that has been arranged in sheets that will trap the gas produced by yeast.
The end result is that you don't need to worry about most of these things. The biggest mistakes I see people make is making a dough too dry or simply not kneading enough. It is easier to add flour than water so put in less than the full amount of flour, knead for a while, if the dough stays too sticky then add a bit more flour and knead in.
As answers to other questions have said- you want a dough that is "smooth and elastic" it isn't sticky and looks homogeneous. After just a couple tries you will get a feel for how wet that means and you'll be an expert.
For pizza dough in particular- almost as important as the dough construction is the baking temperature. You want to cook it as hot as you can. 500F in an oven or on a grill. It will only take 5-10 minutes. The fast hot cooking will do a lot for your crust texture. It makes the difference between a crispy, chewy pizza crust and a soft, bready (and soggy under the toppings) crust.