Dough Troubleshooting: Common Issues and Solutions

Making perfect pizza dough is both an art and a science. Even experienced pizza makers encounter problems from time to time. This guide will help you identify common dough issues and provide practical solutions to get your dough back on track.

Problem: Dough Won't Rise

Possible Causes:

Dead or inactive yeast: Yeast may be expired or was killed by water that was too hot (above 120°F/49°C)
Water too cold: Yeast is sluggish in cold water (below 70°F/21°C)
Too much salt: Excessive salt can inhibit yeast activity

Solutions:

Always check yeast expiration dates and proof yeast before mixing if uncertain
Use water between 95-105°F (35-40°C) for optimal yeast activation
Ensure salt doesn't come into direct contact with yeast; add it after initial mixing

Problem: Dough Is Too Sticky

Possible Causes:

Too much water: Hydration level is too high for the flour type
Insufficient kneading: Gluten hasn't developed enough to hold structure

Solutions:

Add flour gradually (1 tablespoon at a time) while kneading until dough is tacky but not sticky
Continue kneading for 8-10 minutes to develop gluten structure
Use bread flour (12-14% protein) instead of all-purpose for better water absorption

Pro Tips for Perfect Dough Every Time

Measure by weight: Use a kitchen scale for accuracy (flour, water, salt, yeast)
Control temperature: Track dough temperature; ideal is 75-78°F (24-26°C) after mixing
The windowpane test: Stretch a small piece of dough; if it forms a thin, translucent membrane without tearing, gluten is properly developed
Practice patience: Good dough can't be rushed; give it the time it needs

Remember, making great pizza dough is a skill that improves with practice. Don't be discouraged by setbacks—each batch teaches you something new. Keep experimenting, take notes, and soon you'll be making perfect dough consistently!