Skip to content
PizzaHQ

Dough is dry

Affects quality

Dry dough comes from hydration too low for the flour's absorption, or from measuring flour by volume instead of weight.

Ask yourself

  • Did you measure ingredients by weight or volume?
  • How does the flour's absorption compare to what the recipe assumed?

Likely causes

  1. #1

    Hydration too low for the flour used

    Generally accepted

    Flours vary in absorption; a recipe calibrated for one flour can under-hydrate a thirstier one.

  2. #2

    Measuring flour by volume rather than weight

    Generally accepted

    Volume measurements of flour vary considerably depending on how it is scooped and packed.

Rescue it now

Incorporate small additional amounts of water gradually during mixing until the dough feels appropriately tacky, not crumbly

Prevent it next time

Always weigh ingredients rather than using volume measures, and adjust hydration for your specific flour over a few bakes

Related problems at this stage

Yeast does not foam when proofed