Question 1

My dough is too sticky

Accepted Answer

There is more water in the dough than the flour can absorb. This is usually a hydration issue. It can also happen in humid kitchens, with low-protein flour, or if the dough has not been kneaded enough for the gluten to develop structure. Add flour a tablespoon at a time while kneading. Go slowly. Both the flour and the kneading will reduce stickiness. Stop when it is tacky but no longer gluing itself to your hands. Alternatively, oil your hands and work surface instead of adding flour. Start with a lower hydration (58-62% for beginners). Weigh your ingredients instead of using cups. The calculator recommends hydration ranges specific to each flour for exactly this reason.

Question 2

My dough is too dry and crumbly

Accepted Answer

Not enough water. This often happens when flour is measured by volume (cups pack differently every time) or when using a high-absorption flour without adjusting hydration upward. Add water a teaspoon at a time, kneading thoroughly after each addition. It takes less water than you think. Be patient. Weigh your ingredients. Use the calculator's flour-specific hydration range. If you are using bread flour or whole wheat, start at the higher end of the recommended range.

Question 3

My dough is tough and hard to work with

Accepted Answer

The gluten is overdeveloped, usually from over-kneading (especially in a stand mixer), or the dough has not rested long enough after kneading. Tight gluten needs time to relax. Stop working it. Cover the dough and let it rest for 20-30 minutes. Gluten relaxes at rest. When you come back, it will be much more cooperative. Knead by hand for 5-8 minutes, or by mixer on low speed for 5-7 minutes. Always rest the dough before shaping. After balling, let dough balls sit at room temperature for at least 30-60 minutes before stretching.

Question 4

My dough has a skin on top

Accepted Answer

The dough was exposed to air during proofing. The surface dried out and formed a skin. If the skin is thin, you can knead it back in. If it is thick and leathery, peel it off and discard it. The dough underneath should still be usable. Always cover your dough tightly during proofing. Use cling wrap pressed directly against the surface, a lid, a damp towel, or a sealed proofing container. The goal is zero air contact.

Question 5

My dough turned grey

Accepted Answer

Oxidation. Exposure to air during long cold fermentation causes a colour change. It is completely normal and harmless. Bake it. The grey disappears entirely in the oven. The pizza will look and taste perfectly normal. Cover the dough more tightly in the fridge. Press cling wrap directly against the dough surface to minimize air contact.

Question 6

My dough smells like beer or alcohol

Accepted Answer

Over-fermentation. The yeast has consumed most of the available sugars and produced excess alcohol and carbon dioxide. This is common with long ferments that used too much yeast. If the dough still has structure and springs back when poked, bake it. The alcohol burns off in the oven. The flavour may be slightly more complex but not necessarily bad. If it has completely collapsed and smells like vinegar, it is past saving. Use less yeast for longer ferments. The calculator adjusts yeast quantity based on your temperature and time. Trust the numbers.

Question 7

My dough smells like vinegar

Accepted Answer

The dough has gone well past peak fermentation. Bacteria have produced acetic acid. This is different from the pleasant sourness of a long ferment. This is dough that has been left too long. If it is mild, you can try baking it, but expect a sour flavour. If the smell is strong and the dough has no structure, start over. Shorten your fermentation time, reduce yeast if doing a warm ferment, or move the dough to the fridge sooner. Cold slows everything down and gives you a wider window.

Question 8

My dough feels gritty

Accepted Answer

Undissolved salt or flour that was not fully incorporated during mixing. Semolina or coarse flour can also cause this if used unintentionally. Knead the dough for a few more minutes. The particles should dissolve and incorporate with continued working. Dissolve salt in the water before adding flour. Mix thoroughly before kneading. Make sure you are using the correct flour (not semolina by accident).

Question 9

My dough is too wet and soupy

Accepted Answer

Way too much water. This can happen from a measurement error, accidentally doubling the water, or using a recipe with very high hydration without realizing what that means in practice. Add flour gradually, a handful at a time, mixing and kneading until it resembles dough. This will change the recipe ratios, but it is better than throwing it away. Expect a longer knead to build gluten structure. Always weigh water and flour. Double-check amounts before mixing. If a recipe calls for hydration above 70%, know that it will be a very wet, advanced dough.

Question 10

My dough has dark spots

Accepted Answer

If the spots are small and even, they may be oxidation or bran particles (especially in whole wheat or high-extraction flour). If they are fuzzy or raised, that is mould. Mould means the dough has been sitting too long in the fridge or was stored improperly. Bran spots are fine. Bake as normal. If it is mould, throw the dough away. Do not try to cut around it. Use dough within 72 hours of refrigeration. Store in a clean, sealed container. If you need longer storage, freeze the dough instead.

Question 11

My dough is too elastic and will not hold its shape

Accepted Answer

The gluten is too relaxed, often from over-proofing or very high hydration. The dough has lost its tension. Reshape the dough with a firm hand, building surface tension. Tuck the edges underneath and pinch the bottom seam. If it is severely overproofed, degas and let it proof again for a shorter period. Ball the dough with good surface tension. Do not overproof. If working with high hydration (above 65%), handle the dough quickly and confidently.

Question 12

My dough balls are different sizes

Accepted Answer

The dough was divided by eye instead of by weight. Weigh each ball and redistribute dough to even them out before they proof further. Use a kitchen scale. Divide the total dough weight by the number of pizzas you want. Weigh each ball to that target.

Question 13

My dough developed bubbles on the surface during bulk ferment

Accepted Answer

This is actually normal and usually a sign of healthy fermentation. The yeast is producing gas and the gluten network is trapping it. If the bubbles are enormous and the dough is starting to collapse, it may be slightly overproofed. If the dough is still holding its shape, proceed to balling. Gently degas by folding or pressing. If it has collapsed, reshape and give it a shorter second proof. Large bubbles during bulk ferment are not a problem. Only worry if the dough has lost all structure.

Question 14

My dough sticks to the proofing container

Accepted Answer

The container was not oiled or floured, or the dough sat too long and bonded to the surface. Use a dough scraper to gently work around the edges. Flour the scraper if needed. Work slowly to avoid degassing the dough. Lightly oil your proofing containers or trays before placing dough balls in them. A thin film of olive oil is enough.

Question 15

I added the wrong amount of an ingredient

Accepted Answer

Measurement error. It happens. If you caught it early (during mixing), you can try to compensate. Too much salt? Add a bit more flour and water proportionally. Too little yeast? Sprinkle more in and knead it through. Too much water? Add flour. If the dough is already proofed, your options are more limited. Bake it and see what happens. You may be surprised. Weigh everything. Double-check before adding. Some bakers add ingredients in order (water, salt dissolved, flour, yeast last) so they can verify each one.

Question 16

My dough will not rise

Accepted Answer

The yeast is either dead (expired, killed by hot water) or dormant (water too cold, room too cold). It is also possible that salt was added directly on top of the yeast, which can inhibit it. Test your yeast. Dissolve a pinch of yeast in warm water (35-40C) with a pinch of sugar. If it foams within 10 minutes, the yeast is alive and the problem is environmental (too cold). If it does not foam, the yeast is dead. Replace it. Check yeast expiration dates. Use water between 30-38C for mixing. Never let water exceed 45C or it will kill the yeast. Keep dough in a warm spot during proofing. If your kitchen is cold, proof in the oven with just the light on.

Question 17

My dough overproofed and collapsed

Accepted Answer

The yeast produced more gas than the gluten network could hold. The structure has weakened from excess fermentation and acidity. Gently degas the dough, reshape into balls, and let them proof again for a shorter period. This is called knocking back. The result will not be as good as the first proof, but it is recoverable. Match your yeast quantity to your target time and temperature using the calculator. Watch the dough, not the clock. It should roughly double in size, not triple.

Question 18

My dough rose too fast

Accepted Answer

Too much yeast, too warm an environment, or both. Yeast activity roughly doubles for every 10C increase in temperature. Move the dough to the fridge immediately to slow it down. You can ball it now and cold ferment, or let it slow-proof in the fridge and come back to it later. Use less yeast. The calculator's temperature model exists specifically for this. If your kitchen is warm (above 24C), reduce yeast or plan a shorter ferment.

Question 19

My dough balls are spreading flat during proof

Accepted Answer

Weak gluten structure, high hydration, over-proofing, or the dough was not balled tightly enough. Gravity wins when the dough lacks tension. If they are slightly flat but still have some puff, they are probably fine. Stretch gently. If they are completely flat and lifeless, they may be overproofed. Try reballing and giving them 30-60 minutes. Ball with good surface tension (smooth top, pinched seam on the bottom). If using high hydration (above 65%), expect some spread. Reduce hydration slightly if it bothers you, or use a flour with higher protein.

Question 20

My cold ferment dough is sticky when I take it out of the fridge

Accepted Answer

Condensation can form on the dough surface during refrigeration, especially if the container was not airtight. The cold also makes the dough feel different to the touch. It is usually fine. Let the dough come to room temperature for 1-2 hours before working with it. The stickiness often resolves as it warms. If needed, flour your hands lightly. Use airtight containers for cold fermentation. Lightly oil the surface of the dough before refrigerating.

Question 21

My dough rose and then fell

Accepted Answer

The dough hit peak fermentation and then went past it. The gluten network could no longer support the gas and it collapsed. This is overproofing. Same as overproofed dough. Degas gently, reshape, and give it a shorter second proof. Move it to the fridge if you need to slow things down. Check your dough more frequently as it approaches the expected proof time. If you cannot tend to it, put it in the fridge to slow fermentation.

Question 22

My dough has large uneven bubbles

Accepted Answer

Uneven gas distribution, often from insufficient folding during bulk ferment or from balling technique that trapped air pockets inconsistently. When you ball the dough, gently degas by pressing with your palms before shaping. You do not need to knock all the air out, just redistribute it evenly. During bulk ferment, do one or two gentle folds to redistribute gas. When balling, use a consistent technique to create even tension.

Question 23

I do not know if my dough is proofed enough

Accepted Answer

You need a way to test readiness. Use the poke test. Flour your finger and press gently into the dough. If it springs back immediately, it needs more time. If it springs back slowly and leaves a slight indent, it is ready. If it does not spring back at all and the dent stays, it is overproofed. The poke test works every time. Also look for visual cues: the dough should have roughly doubled in size, look puffy, and have small bubbles visible on the surface or just below it.

Question 24

My dough is fine at room temp but weird after the fridge

Accepted Answer

Cold tightens gluten. This is normal. The dough needs time to warm up and relax before you work with it. Take the dough out of the fridge 1-2 hours before you plan to shape and bake. Let it come to room temperature. It will soften and become workable again. Always factor in warm-up time when planning a cold ferment. The dough is not ready to stretch the moment it leaves the fridge.

Question 25

My proofing times never match the recipe

Accepted Answer

Proofing time depends on yeast quantity, room temperature, dough temperature, flour type, and hydration. Recipes assume a specific environment. Your kitchen is different. Watch the dough, not the clock. The dough is ready when it has doubled in size and passes the poke test, regardless of what the recipe says. The calculator accounts for your room temperature when calculating yeast amounts. Use it. If your kitchen runs warm, your dough will proof faster. If it runs cool, slower. Adjust expectations accordingly.

Question 26

My dough keeps snapping back when I stretch it

Accepted Answer

The gluten is tight and has not relaxed enough. This happens when the dough was recently kneaded or balled, when it is too cold, or when it is underproofed. Cover the dough and walk away for 15-20 minutes. Come back and try again. It will cooperate. Always rest dough balls for at least 30-60 minutes at room temperature before stretching. Longer is usually better.

Question 27

My dough tears when I stretch it

Accepted Answer

Underproofed dough (gluten too tight), dough too cold (straight from fridge), or insufficient gluten development (not kneaded enough). Let the dough warm up and rest. Work gently from the centre outward. If a small hole appears, you can pinch it closed. If it keeps tearing, stop and let it rest another 15 minutes. Ensure adequate proofing. Let dough reach room temperature before stretching. Knead sufficiently during preparation.

Question 28

My dough sticks to my hands

Accepted Answer

High hydration, warm dough, or the dough is slightly underworked. Flour your hands, or better yet, lightly oil them. Work quickly and confidently. Hesitation makes sticking worse. Keep a small pile of flour nearby for your hands. Some bakers prefer to work with slightly wet hands for high-hydration doughs.

Question 29

My dough sticks to the counter

Accepted Answer

The surface was not floured, or the dough sat in one place too long. Use a bench scraper to slide under the dough and release it. Flour the surface before placing the dough back down. Lightly flour your work surface before shaping. Some bakers use a silicone mat or a lightly oiled surface instead.

Question 30

I cannot get my dough round

Accepted Answer

Shaping technique takes practice. Uneven pressure during stretching, pulling from one side, or not rotating the dough all contribute. Irregular shapes taste just as good. If it really bothers you, gently reshape by pressing from the centre outward while rotating the dough 90 degrees between presses. Practice. Rotate the dough frequently while stretching. Press from just inside the cornicione outward. Keep it moving. Symmetry comes with repetition.

Question 31

My dough is too small after stretching

Accepted Answer

Either the dough ball was too small for the target size, the dough is underproofed and resisting stretch, or it is too cold. Let it rest 10 minutes and try again. If it is simply too small, accept a thicker crust or smaller pizza. Use the calculator to determine the right dough ball weight for your target size. A 250g ball makes roughly a 10-inch pizza. A 300g ball makes roughly a 12-inch.

Question 32

I got a hole in the middle of my base

Accepted Answer

You stretched one spot too thin. High-hydration doughs and overproofed doughs are more prone to this. Pinch the hole closed with your fingers. If it is small, it will seal in the oven. If it is large, you may need to patch it with a small piece of dough from the edge. Stretch from just inside the cornicione outward, not from the dead centre. Rotate constantly. If you feel a thin spot developing, stop stretching that area.

Question 33

My dough sticks to the peel

Accepted Answer

The dough sat on the peel too long, the peel was not dusted enough, or the dough was too wet. Use a bench scraper to gently free the edges. Give the peel a sharp jerk forward. If it is truly stuck, slide the pizza onto a floured surface, reflour the peel, and start the transfer again. Use semolina or a mix of semolina and flour on the peel. Build the pizza on the peel and get it in the oven within 60-90 seconds. Give the peel a test shake before adding toppings to make sure the dough moves freely.

Question 34

My pizza has a burnt bottom

Accepted Answer

The baking surface is too hot, excess flour on the peel burned underneath, or the pizza sat in one spot too long without rotation. For your next pizza, let the stone or steel cool slightly between bakes. Use less flour. Rotate the pizza during baking. For pizza ovens (400C+), rotate every 20-30 seconds. Clean burnt flour off the stone between pizzas. Use semolina instead of flour for peel release (it burns less).

Question 35

My pizza has a pale, underbaked bottom

Accepted Answer

The baking surface was not hot enough. The stone or steel was not preheated long enough, or the oven temperature is too low. Put it back in the oven on a lower rack for 2-3 more minutes. Preheat your stone or steel for at least 45-60 minutes in a home oven. The surface needs to store enough heat to cook the base on contact.

Question 36

My pizza is soggy in the middle

Accepted Answer

This is called the gum line. It is the most common baking problem. Caused by too much sauce, too-watery sauce, wet toppings (fresh mozzarella, raw vegetables), underfermented dough, insufficient oven heat, or pulling the pizza too early. Put it back in the oven. Lower the rack and reduce temperature slightly so the bottom cooks without burning the top. Cook 2-3 minutes longer than you think. Use a thick sauce (drain excess liquid). Drain fresh mozzarella for at least 15 minutes. Pre-cook watery toppings. Ensure the dough is fully proofed. Use a stone or steel. When you think the pizza is done, give it one more minute.

Question 37

My crust is bubbling and ballooning in the oven

Accepted Answer

Trapped gas in the dough expanding rapidly in the oven heat. Often from insufficient degassing during stretching or slightly overproofed dough. Pop the bubbles with a fork, a peel, or the tip of a knife as soon as they appear. Degas the base more thoroughly during stretching (while preserving the cornicione). For pan styles, dock the base with a fork before adding sauce.

Question 38

My cheese burns before the crust is done

Accepted Answer

The heat source is too intense from above (top element or broiler) relative to the bottom heat. Or the cheese was applied too early and is cooking longer than the crust. Move the pizza to a lower rack so the bottom gets more direct heat and the top gets less. In a home oven, position the stone or steel on a middle-to-low rack. If using a broiler for the final minute, watch it closely. In a pizza oven, the pizza should be closer to the floor and rotated frequently.

Question 39

My toppings slide off the pizza

Accepted Answer

Too much sauce acting as a lubricant, too much cheese, or toppings not distributed evenly. Can also happen if the pizza was tilted sharply during removal. Use a flat peel or board to remove the pizza horizontally. Let it sit for 60 seconds before slicing. Use less sauce. Spread it thinly and evenly. Apply cheese first (on top of sauce), then toppings on top of cheese so the cheese anchors everything.

Question 40

My pizza stuck to the stone or steel

Accepted Answer

Either flour or semolina was not used on the stone, raw dough touched a not-hot-enough surface, or excess moisture from toppings soaked through. Use a thin metal spatula or bench scraper to work under the pizza from the edges. Go slowly. Make sure your stone or steel is fully preheated. If launching directly onto the stone (without a peel), dust the stone very lightly with semolina. A properly hot surface sears the dough on contact and prevents sticking.

Question 41

The top is done but the bottom is raw

Accepted Answer

Not enough heat from below. The stone or steel was not preheated, or you are baking on a cold sheet pan. Move the pizza to the lowest rack for 2-3 more minutes. If the top is already very dark, tent it loosely with foil. Preheat your baking surface for 45-60 minutes minimum. A pizza stone or steel makes a massive difference compared to a baking sheet.

Question 42

My crust collapsed after coming out of the oven

Accepted Answer

The crust was not fully baked through. The interior was still doughy and could not support its own structure once removed from the heat. Steam escaping also contributes. There is nothing you can do for this pizza. Eat it anyway. Bake longer. The crust should be deeply golden and sound hollow when tapped on the bottom. A few more seconds in the oven prevents this.

Question 43

My oven does not get hot enough

Accepted Answer

Neapolitan pizza wants 430-485C. A home oven at 250C will work, but bakes take 8-12 minutes instead of 90 seconds. Different strategy needed. Use your oven's highest setting with a pizza stone or steel preheated for a full hour. Position the stone near the top of the oven and use the broiler for the last 1-2 minutes to blister the top. A pizza steel transfers heat faster than a stone and gives better results in home ovens. Consider it if you are serious about improving your home oven pizza. The calculator has oven presets for home ovens that adjust expectations accordingly.

Question 44

One side of my pizza is done and the other is not

Accepted Answer

Hot spots in the oven. Most ovens (especially home ovens) do not heat evenly. Rotate the pizza 180 degrees halfway through baking. Always rotate. In a pizza oven, rotate every 20-30 seconds. In a home oven, rotate once at the halfway point. Learn where your oven's hot spots are.

Question 45

I have no leopard spotting on my crust

Accepted Answer

Oven temperature too low, bake time too long, or dough not properly fermented. Leopard spotting comes from sugar residues on the dough surface caramelizing at very high heat in a short time. A home oven at 250C will rarely produce true leopard spotting. It requires 400C+ and a 60-90 second bake. If you want leopard spots, you need a pizza oven or a very hot broiler technique. Long fermentation (24+ hours) also helps because it develops the sugars on the dough surface that create the spots.

Question 46

My crust tastes bland

Accepted Answer

Short fermentation (not enough time for flavour development), not enough salt, or low-quality flour. For the crust you have, there is not much you can do. Add a drizzle of good olive oil after baking, or sprinkle a pinch of flaky salt on the cornicione. Long fermentation is the single biggest factor in dough flavour. Aim for 24+ hours, cold. Also check your salt: 2.5-3% of flour weight is standard. Below 2% and the dough will taste flat.

Question 47

My crust tastes too yeasty

Accepted Answer

Too much yeast relative to fermentation time. Common with short proofs that use a lot of yeast to compensate. This crust is what it is. The flavour bakes in. Use less yeast and ferment longer. The calculator is designed to give you the minimum yeast needed. A 24-hour cold ferment with tiny amounts of yeast produces far better flavour than a 2-hour room temp proof with a lot of yeast.

Question 48

My crust tastes floury or raw

Accepted Answer

Too much bench flour used during stretching. The excess flour does not fully cook and leaves a raw, dusty taste. Brush off excess flour before baking. Use semolina for dusting instead of flour. It adds a subtle toasty flavour rather than a raw one, and it does not burn as easily.

Question 49

My dough tastes sour

Accepted Answer

Extended fermentation, especially at warmer temperatures, produces lactic and acetic acid. A mild tanginess is normal and often desirable in long-fermented doughs. A sharp sourness indicates it went too far. If it is mild, enjoy it. Many people prefer this flavour. If it is sharp and unpleasant, the dough over-fermented. For long cold ferments, use less yeast. Move the dough to the fridge earlier. Keep cold ferments under 72 hours.

Question 50

My dough tastes like alcohol

Accepted Answer

Over-fermentation. The yeast produced more alcohol than can cook off during baking. Most of the alcohol burns off during baking, but some flavour may remain. It is safe to eat. Reduce yeast or fermentation time. If cold fermenting for 48+ hours, use very small amounts of yeast.

Question 51

My sauce tastes different after baking

Accepted Answer

Heat concentrates flavours and evaporates water. Sugars caramelize. Garlic can turn bitter at high heat. Fresh herb flavours cook off. Nothing to do for this pizza. Taste and learn for next time. Season your sauce knowing it will intensify. Go easy on garlic if baking at very high temperatures. Add fresh herbs (basil, oregano) after baking, not before.

Question 52

My crust is dense and bread-like

Accepted Answer

Underproofed dough, stretched too thick, or oven temperature too low (no oven spring). For the next pizza from this batch, stretch thinner and make sure it is fully proofed before baking. Full proofing gives the yeast time to create gas pockets that expand dramatically in the oven (oven spring). Higher oven temperature increases oven spring. The cornicione should be airy, not solid.

Question 53

My crust is tough and chewy in a bad way

Accepted Answer

Over-kneading (especially in a mixer), too-high protein flour, or under-hydrated dough. This crust is baked. Not much to change now. Match flour protein to style. Neapolitan (Tipo 00, around 12% protein) should not use bread flour (around 14%). Higher protein means more gluten means tougher chew. Knead less. Hydrate more.

Question 54

My crust is like a cracker

Accepted Answer

Very low hydration, too-thin stretch, over-baking, or too much oil in the dough. This may actually be correct for some styles (Roman tonda is meant to be crispy). If you wanted something softer, change the recipe next time. For soft, foldable pizza, increase hydration and reduce bake time. For Neapolitan, aim for 60-65% hydration. Make sure you are not stretching too thin.

Question 55

My crust is gummy inside

Accepted Answer

Underbaked. The exterior set and browned before the interior could fully cook. This is especially common with thick crusts, low oven temperatures, or very high hydration doughs. Put it back in the oven at a lower temperature for a few more minutes. Bake longer at a slightly lower temperature. Use a pizza stone or steel for better bottom heat. Make sure the dough is fully proofed (underproofed dough is dense and harder to bake through).

Question 56

My cornicione is hollow inside

Accepted Answer

This is actually normal for well-made Neapolitan pizza. A large air pocket in the cornicione is a sign of good fermentation and high oven temperature. The gas expanded and the exterior set before it could deflate. Nothing to fix. Eat it. This is correct. If you genuinely prefer a less hollow cornicione, slightly degas the rim before baking, or reduce oven temperature marginally. But most pizzaioli would consider a hollow cornicione a success.

Question 57

My crust is dry and crumbly after baking

Accepted Answer

Low hydration, over-baking, or not enough oil/fat in the dough (relevant for some styles). Drizzle olive oil on the crust immediately after removing from the oven. Increase hydration by 2-3%. Reduce bake time. For styles that include oil (New York, focaccia), make sure you have enough in the recipe.

Question 58

Which flour should I use for pizza

Accepted Answer

Different flours have different protein levels, absorption rates, and grind fineness. The right flour depends on the style of pizza you want to make. For Neapolitan, use Tipo 00 pizza flour (Caputo Pizzeria is widely available). For New York, use bread flour or high-gluten flour. For a safe all-around option, bread flour works for most styles. The calculator has 187+ flours in its database with style recommendations and hydration ranges for each. Start there.

Question 59

What is the difference between 00 flour and bread flour

Accepted Answer

00 refers to the Italian grind classification (very finely milled). Bread flour is classified by protein content (typically 12-14%). They are measuring different things. You can have a 00 flour with the same protein as bread flour, but the texture of the dough will be different because of the grind. You can substitute one for the other. If using bread flour instead of 00, increase hydration by 2-3% (bread flour absorbs more). If using 00 instead of bread flour, decrease hydration slightly. Use the flour the recipe calls for, or use the calculator to adjust hydration for your specific flour.

Question 60

Can I use all-purpose flour for pizza

Accepted Answer

All-purpose flour has lower protein (9-11%) than pizza flour (11-14%). It will make pizza, but the dough will be softer, less elastic, and harder to stretch thin. Yes, you can use it. Reduce hydration to 55-58%. Do not expect the same texture as a proper pizza flour. It will be more tender and less chewy. All-purpose flour is fine for casual pizza. For better results, get a bread flour or 00 flour.

Question 61

Fresh yeast vs dry yeast vs instant yeast

Accepted Answer

All three are the same organism, just in different forms. Fresh (cake) yeast is moist and perishable. Active dry yeast (ADY) needs to be dissolved in warm water before use. Instant dry yeast (IDY) can be added directly to flour. Conversion: if a recipe calls for 1g instant dry yeast, use 1.5g active dry yeast or 3g fresh yeast. The calculator handles this conversion automatically. Instant dry yeast is the most convenient and consistent for home use. It stores well and does not need activation.

Question 62

My yeast is expired, can I still use it

Accepted Answer

Yeast loses potency over time, especially if stored improperly (warm, humid). It may still work, just more slowly. Test it. Dissolve a pinch in warm water (35-40C) with a pinch of sugar. If it foams within 10 minutes, it is still alive. If nothing happens, it is dead. Replace it. Store yeast in the freezer for maximum shelf life. Sealed instant dry yeast can last years in the freezer.

Question 63

How much salt should I use

Accepted Answer

Salt controls flavour, gluten strength, and fermentation rate. Too little and the dough is bland and slack. Too much and it is tight, slow to rise, and over-salted. The standard range is 2-3% of flour weight. For 500g of flour, that is 10-15g of salt. Start at 2.5% if you are unsure. The calculator includes salt in its output. Use those numbers as your baseline and adjust to taste over time.

Question 64

Do I need oil in my dough

Accepted Answer

Traditional Neapolitan dough has no oil (just flour, water, salt, yeast). New York, Roman, and many other styles include oil for tenderness, flavour, and shelf life. Neither approach is wrong. If your recipe does not call for oil, do not add it. If it does, follow the amount specified. The calculator accounts for oil based on the selected style. Neapolitan = no oil. New York = oil included. Trust the output.