Troubleshooting pizza dough
Fixes for the most common pizza-dough problems.
Dough won't stretch / springs back
Almost always under-proofed, too cold, or too strong. Let it rest longer and warmer, bring cold dough to room temperature before shaping, and if it's a recurring problem, use a slightly weaker flour. The gluten needs time to relax.
Dough tears when stretching
The opposite problem: over-proofed, too weak, too dry, or simply rushed. Handle it gently, use a stronger (higher-W) flour, or shorten the proof. Stretch from the center outward and let gravity do the work.
Crust is dense, not airy
Usually under-fermentation, low hydration, or an oven that isn't hot enough. Ferment longer (a cold ferment helps), raise the water a few points, and preheat hotter — ideally on a stone or steel.
Too sticky to handle
Hydration is high for your flour or skill, or the gluten is under-developed. Use a stronger flour, flour the bench and wet your hands, or simply drop the hydration a few points. It gets easier with practice.
Pale crust or burnt bottom
No browning means the oven isn't hot enough, or there's no sugar to help at a lower temperature — preheat longer and hotter, bake on a steel, and for home-oven styles add a little oil and sugar. If the bottom burns before the top cooks, move the rack up and finish under the broiler. See home-oven tips.
Bland flavor
Flavor comes from fermentation. Use less yeast and give the dough more time, cooler — an overnight or multi-day cold ferment makes a dramatic difference over a fast same-day rise.
FAQ
Why does my pizza dough keep springing back when I stretch it?
It's under-proofed or too cold. Let it rest longer at room temperature so the gluten relaxes, and bring cold dough up to room temp before shaping.
Why is my crust dense instead of airy?
Usually under-fermentation, low hydration, or an oven that isn't hot enough. Ferment longer, add a little water, and bake hotter on a stone or steel.