My pizza dough is too tough and elastic. Why?

[peacefrog2000]

A problem that I encounter when making or buying pizza dough is that the dough has too much elasticity and is too tough. Is this from over kneading?

There is a baker (that is not close to my house) that produces pizza dough that is very easy to work with because it is quite inelastic and malleable. What do you think the bakery’s secret is?

[jana]

From what I know (which isn't a lot!), yes, kneading it too much might cause it to turn out tough. So will adding more flour while you're kneading.

I found this site (http://www.rittersysco.com/pizza_dough_problems.htm) that says to avoid tough/chewy crust, you can try these things:
-Decrease mix time
-Increase shortening/oil
-Use lower protein flour
-Increase fermentation (not quite sure how you'd do that one...let it rise longer?)

[Sydneyp]

You MUST let the dough rest for at least 20 minutes. The gluten will relax, and the difference is phenomenal. Just cover it with a damp towel or an inverted bowl and leave it alone. You can make the dough a day ahead and then let it do it's relaxing in the fridge (at least an hour because of the cold.)

When making something which requires high gluten/lots of rolling or stretching, like pasta dough or strudel dough, I often take breaks of 15-20 minutes when I feel the dough getting tight. When I get back, it's easy-peasy.

It could be the flour he's using, but I doubt it. I think (don't quote me, I don't like homemade pizza) pizza dough should be made with a very high protein flour, like King Arthur's bread flour.
good luck!

[Sydneyp]

Originally posted by jana
From what I know (which isn't a lot!), yes, kneading it too much might cause it to turn out tough. So will adding more flour while you're kneading. If you are kneading by hand, it is nearly impossible to knead too much. Most people don't have the stamina to knead for 15-20 minutes vigorously. What's usually the problem is the adding of too much flour. When doughs start out, they are often very sticky. Most people think they are too wet and keep dusting with flour. If you don't add more flour and just keep kneading, the sticky will go away and the dough will become very smooth and elastic. Keep one of those pastry scraper things on-hand, because until the gluten is developed, the dough will stick to everything.

My experience is that it's a very rare dough that needs _any_ more flour. I live in a very humid area, so if I don't need more flour, I doubt most people do.

[Mel-icious]

I have to agree with Sydney, let that dough rest for a while, when you return to it, it should be fine. ;)

[yonksgirl]

I use to work in a pizza shop where I made pizza dough. The secret is to use pizza flour pisbury (sp?) makes it. And let the dough rest. Good luck!:D