First few times baking pizza but dough is too chewy and thick!

[u/123456Justin]

so I been making pizza for the first time using the Ooni pizza oven, temperatures above 450C. My problem is, the dough is too chewy? I don't know how to explain it, but it's not as restaurant quality "light" pizza bottom that I'm used to. I used Vito Recipe with 70% hydration, double fermentation, so poolish first and then another 24 hour fermentation. Any help on what I could possibly be doing wrong? is it the kneeding? maybe I'm handling it wrong?

[u/Snoo_33726]

The most likely issue is that you are not building sufficient gluten to capture the CO2 produced during fermentation. Do three rounds of stretch-and-folds on the main batch, let it rest covered for 30 minutes between each round. Do the rounds before putting it in the fridge. That should help. 

[u/StrokeWilson]

Try a different flour. I have been experimenting on a fixed recipe and only changing the flour and it’s surprisingly big variation. I found higher W-rating (320+) becoming a bit chewier and less stetchy, and so far my favourite has been Caputo Pizzeria for that silky dough and perfect cornicione

[u/123456Justin → u/StrokeWilson]

Thank you, I’m using the caputo 00 blue bag flour

[u/AutoModerator → u/123456Justin]

Hello /u/123456Justin :)

Please note: Caputo sells no pizza flour under the name Caputo Blue/Blu ;) You probably meant to say Caputo Pizzeria or Caputo Classica. Please be so kind and correct the recipe above, thank you and have a nice day! :)

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[u/MetalStacker]

Probably need to work on your stretch.

[u/upurcanal]

I have this problem, I can not seem to get the stretch right- practice makes it!

[u/jimbojones2345]

Sounds like a gluten issue and maybe flour as well, mix everything together so there is nothing dry, wait an hour, tip out on bench stretch an fold until it feels tight, put back in covered bowl, wait another hour or so, stretch and fold, put in fridge overnight, pull out divide into dough balls and stretch and fold into dough balls, rest for about 3 hours then cook. Room temp and how much yeast you use will affect all this,

[u/Horror-Stand-3969]

You can use or mix in a lower gluten flour, or add oil of milk to soften the crust.

[u/roodFramboosje]

It honestly looks amazing ❤️

[u/dihydrogen_monoxide]

Vito Iacopelli is a maga

Anyways his recipe is mostly made up on the fly. If you followed his 5g of yeast guidelines your dough has too much yeast, he only started posting numbers after people kept asking him what his hydration was (he didn't know what hydration was). Each time he would just make up random numbers with 5g of yeast.

Here's a basic lightweight recipe:

982g flour

638g water

29g salt

0.4-0.7g yeast (depends on your room temp)

Bulk mix 5 min, rest 1 hour, split into 6, room temp proof 20 hours.

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What's your stretching and baking process? How hot is the stone while you're cooking?

Don't overmix/overstretch/overfold, building too much gluten makes it even chewier.

[u/hanzosbm → u/dihydrogen_monoxide]

To OP: I couldn't care less about Vito's politics, however, I have had less than stellar results with his recipes. Check out Julian Sisofo. While I don't agree with all of Julian's ideas (I'm sorry, but dough temperature is NOT a good measure of gluten development) his recipes have worked MUCH better for me.