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This is the recipe:

  • 1 kg pizza flour
  • 680 gr water
  • 4 teaspoons dry yeast
  • 12 tablespoons olive oil (and even more for handling the sticky dough)
  • 2 tablespoons salt & 2 teaspoons sugar
  • kneaded for 15 minutes on a stand mixer with a dough hook , than rest for 3 hours.

The pizza turned out beautiful and delicious with a lot of air pockets in the crust, but was just awful to digest, everyone in my family said that, so its not a personal problem. what should i change to make it more lightweight? Maybe its the ridiculous amount of olive oil that i used? Thank you ;)

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  • 3
    Rolled out how thick, to serve how many? Cooked for how long and at what temperature?
    – Chris H
    Mar 13 at 11:17
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    How many pizzas did you make from the recipe?
    – Stephie ♦
    Mar 13 at 12:05
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    @GdD: That seems like a bit of an overreaction. A quick Google search turns up plenty of recipes for pizza dough that use 3% salt by weight, which would equal 30 g in OP's case. Depending on the coarseness of the salt, that could be more or less than 2 tbsp.
    – Ruben van Bergen
    Mar 13 at 14:12
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    Too much salt could be the reason for stomach discomfort @RubenvanBergen.
    – GdD
    Mar 13 at 14:41
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    I don't understand the downvote on this, it's a perfectly reasonable and well formulated question, especially from a first time user.
    – GdD
    Mar 13 at 21:56

3 Answers 3

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Both the amount of salt and the amount of olive oil in that recipe are on the very high side for a standard pizza dough recipe, so if you found it disagreeable I'd suggest reducing both. With that amount of olive oil, I'd say that you were making more of a focaccia than a pizza dough (although focaccia with pizza toppings is generally quite tasty).

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    Too much salt can result in a slow to rise dough that can seem heavy. I sometimes prefer it for empanadas or similar. And type of salt is significant as table salt packs more densely than flake (kosher) salt
    – Joe
    Mar 13 at 21:13
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If you have the time and can plan ahead, I've found that leaving pizza dough to ferment in the fridge overnight, around 12 hours or more, makes for a more pleasant and tastier pizza. You may have to cut down on the yeast a little so it doesn't over prove.

Some observations: I'm not sure why you are adding sugar. I really don't think pizza dough needs sugar. Also the olive oil does seem to be excessive. Personally I only use a little to oil to grease the bowl so I can get it out of the bowl easily. A little olive oil in your dough mix can help if you are cooking pizza in a home oven, but I wouldn't go crazy with it. It can help retain a little moisture as you generally need to cook a pizza longer in a home oven (at a lower temperature) than a traditional pizza oven which is much hotter.

If you can, perhaps try to find a traditional Italian pizza dough recipe from a real Italian. They are definitely the experts when it comes to pizza. If you need to search on youtube "pizza fatta in casa" should get you some authentic recipes.

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    Dominoes. They put sugar in their dough, turning what looks like a beautiful crust into something nigh-on inedible [unless you like your food sweet, I guess]. Only ever eaten there twice, second time because I couldn't quite believe what I'd had the first time.
    – Tetsujin
    Mar 14 at 10:15
  • There is no evidence that supports the claim that longer fermentation = better digestion. If you have any data on this, please share.
    – moscafj
    Mar 18 at 20:58
  • @mosacafj I was using that in a colloquial sense, not making a scientific claim. But I've deleted it in case it causes confusion, and replaced it with "more pleasant" - although this is a subjective opinion.
    – Billy Kerr
    Mar 18 at 23:59
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If 1kg of flour, is 8cups and 680 grams of water, is 2.8 cups, it seems to me you do not have enough water to make a correct dough. When I make my rustic bread recipe and use 6 cups of flour I have to use at least 3cups of water. Your recipe is using 8 cups of flour. Another suggestion would be to use unbleached and unbromated flour, like King Arthur, a flour I always use.

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    Welcome! Can you explain why unbleached and unbromated flour does as it relates to the question? It's a bit difficult to understand as written :)
    – Catija
    Oct 25 at 15:50
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    680 g of water per kg of flour is a normal proportion, quite in the middle of the workable range. Nothing unusual about it. Also, if bleached flour was a reason for inedible bread, nobody would bake with it.
    – rumtscho ♦
    Oct 26 at 12:59

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