Perfect dough is the heart of any great pizza. But if your dough isn’t behaving, it could be due to factors like hydration, proofing conditions, or even the wrong equipment. Let’s troubleshoot five common dough issues—and how to fix them fast.
1. Dough is Too Sticky
The Problem: Sticky dough is often a sign of overly high hydration or under-kneading.
The Fix: Slightly reduce water content, and ensure proper mixing time. For large batches, a dough divider can help portion sticky dough more cleanly and efficiently.
Recommended Product: Somerset Dough Divider SDD-450
2. Dough Isn’t Stretching Properly
The Problem: Tough or shrinking dough could be from overworked gluten or improper fermentation.
The Fix: Let the dough rest longer, and use tools to stretch evenly without tearing. A dough sheeter or press helps achieve consistent thickness and roundness—fast.
Recommended Product: Somerset CDR-2000 Dough Sheeter
3. Crust is Too Hard
The Problem: Overbaking or excessively high temps can dry out the crust.
The Fix: Check your deck oven settings and reduce baking time slightly. Also, ensure your dough isn’t overworked or under-proofed before baking.
Need an upgrade? Check out our selection of Deck Ovens
4. Dough Rises Too Fast or Too Slow
The Problem: Yeast activity is sensitive to temperature and storage.
The Fix: Store dough in a cooler for a slow, controlled rise. A proofing cabinet can help manage fermentation when you need to speed things up.
Recommended Product: Cozoc Holding & Proofing Cabinet
5. Dough Lacks Flavor or Texture
The Problem: Rushed fermentation or improper hydration can lead to bland, lifeless dough.
The Fix: Use a preferment or longer cold ferment, and measure hydration precisely. Consistency starts with reliable mixing and storage.
Check out our selection of Dough Storage Solutions
Pro Tip: Always use a scale to weigh ingredients instead of scooping—precision matters!
Get the tools you need to make better dough, faster. Explore our full range of dough prep equipment today!
