Homemade Bread Dough

Question about kneading homemade pizza dough?

I recently made a homemade pizza crust, and I was pleased with it, overall, but it was a bit too much like bread, and not as chewy as I wanted. Would it help to knead the dough more? Or less? I guess I'll have to try different things to see, but I was just wondering if someone else knew. Thanks!

For more chew factor, you would need to either knead it longer or use bread flour. More kneading will develop the gluten in the flour and give you a chewier product. But so will using bread flour; it has more gluten to start with than all purpose flour.

If your recipe doesn't call for olive oil in the mixture, that will improve the flavor and start to move the taste away from being too bread like. Also, stretch your dough and place into the pans and bake immediately; don't let it rise a second time. This will also cut down on the bread like texture.

Dough Enhancer for making Homemade Bread


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