My pizza dough is too dry! Help please?!
Answers: I'm making thin crust pizza dough - it needs to refrigerate for 24 hours before use so I've put it in already. But I have a nasty feeling it's too floury - I added the flour gradually but I think I ended up putting too much in and it's sort of cracked a bit, so instead of being a nice smooth ball it's all flakey and bitsy. Would adding oil and massaging it in help at all, or should I give it up for lost, or do you reckon it'll be OK?
Have you made this recipe before? Is it a yeast dough? If so, it should rise and relax as it proofs. Usually (and in recipes I've tried) they suggest you put the dough in an oiled bowl. That softens/smooths the dough exterior, so when you need to roll it out it is nice and soft.
I'd put it in an oiled bowl or container until you need to roll it out.
Next time, you may want to try the recipe link in Sources. It is from Allrecipes and very popular there! I've been using it for years and I love it. It only needs to rise for an hour. I usually make 2 pizzas with this dough (medium crust), so if you want thin, roll it out more thinly and it might make 3.
Happy Cooking!
~ Maria
If you can still work it just try adding a bit more water. but be careful don't go overboard. It's fairly easy to fix.
PhD Food Chemistry and Nutrition
Every time a dough is too "dry" it either needs liquid or fat.
In your case, it could be both.
I recommend that you try to buy some already-made dough. They come in all sizes, shapes, qualities and prices. And then, you can concentrate in the filling, with everything your mind can think of...and a good melting cheese, the best and you are off! It never fails.
I used to have the same problem. Now I add 1 Tablespoon of olive oil to the dough while I'm mixing to keep it moist. I've even thrown in 2 depending on the size of the dough.
Make sure you knead the crap out of it. I know the longer you punch it and smash it the better the dough comes out. It shouldn't be flaky.. Should be a nice smooth ball when you're done.