Comments on: How to knead Neapolitan pizza dough | Kneading pizza dough by hand

By: Tom Rothwell

Tom Rothwell — Thu, 06 Jul 2023 11:58:39 +0000

In reply to JD. Hi JD, I recommend mixing by hand to start with so that you can develop a feel for the dough. However, you can use a kitchenaid mixer on a slow setting, with a dough attachment. Thanks for the question!

By: JD

JD — Sun, 25 Jun 2023 14:41:23 +0000

Hi! Could I knead with a standmixer or it is better to do it by hand?
Thanks!

By: Tom Rothwell

Tom Rothwell — Wed, 01 Dec 2021 17:01:34 +0000

In reply to Jonathan. Hi Jonathan, are you proving the dough? The dough should be proved for around 18-20 hours before balling (and then another 4-6 hours proving as balls). Or alternatively, you could ball and then prove for around 18-20 hours but generally I recommend doing a bulk prove before balling and then doing another short prove. Be sure to check out every part of my pizza school series here, which will explain everything in detail. I hope this makes sense, good luck! Also, 30 minutes is a lot of kneading! 5-10 minutes should do the job.

By: Jonathan

Jonathan — Thu, 18 Nov 2021 06:45:41 +0000

Hi, I’m having a little trouble trying to follow the AVPN dough method. The thing is, when I knead my dough by hand, I knead for around 30 minutes trying to get as much air into the dough as possible. But after the first rest, about 1 hour when I’m cutting the dough to make the balls, there are no cavities or air bubbles as shown in videos I’ve seen. Why is that?

By: Dan Garrick

Dan Garrick — Thu, 17 Sep 2020 19:16:53 +0000

In reply to Tom Rothwell. Thanks!! Dan

By: Tom Rothwell

Tom Rothwell — Thu, 17 Sep 2020 17:04:56 +0000

In reply to Dan Garrick. Thank you for the positive comments Dan! Large bubbles are caused by overproofing. It is a fine line though, the occasional large bubble is fine but you may wish to pop the huge ones. If you have a lot of large bubbles then this is a sure fire indication that your dough is overproved. You are very close to the perfect dough though, and only very slightly overproved. Next time try using a little less yeast or prove for a slightly shorter time. Good luck!

By: Dan Garrick

Dan Garrick — Wed, 16 Sep 2020 14:37:14 +0000

Just started making pizza with an Ooni Fyra and most have been great. Some, however have huge bubbles inside the outer ring. What are the factors that influence bubble development? Thanks for a wonderful site and great info!!