Master Pizzaiolo/Instructor Wilhelm Rodriguez: How to Correct 4 Common Dough-Making Mistakes

Wilhelm Rodriguez is known on Instagram as @propizzamaker—an understated handle that only hints at his accomplishments over the decades as the owner of Papa’s Pizza in Cabo Rojo, Puerto Rico. He’s a master instructor at the renowned Pizza Academy USA in Miami Gardens, Florida, and a longtime member of PMQ’s U.S. Pizza Team. He also spoke on the topic of dough management at the 2024 Pizza Power Forum in Atlanta. With all that experience, Rodriguez has seen all the rookie dough-making mistakes. Here, he shares the most common ones—and how to correct them.

1. Overlooking Proper Dough Fermentation

Mistake: Rushing the fermentation process, either by using too much yeast for quick rises or skipping cold fermentation. This often results in dough that lacks flavor and develops a dense texture.

Correction:

  • Use less yeast and plan for at least 24 to 48 hours of cold fermentation in the refrigerator.
  • Use a controlled fermentation temperature (e.g., 36° to 40°F) to allow the dough to develop flavor slowly.

Benefits: A longer fermentation enhances the dough’s flavor profile (due to enzymatic activity), improves extensibility, and leads to better oven spring and crust structure.

 

2. Inconsistent Dough Balling and Proofing

Mistake: Uneven dough ball sizes or insufficient resting/proofing time before baking. This leads to pizzas that bake unevenly or dough that resists stretching.

Correction:

  • Weigh each dough ball to ensure consistency across all pizzas.
  • Allow the dough balls to proof at room temperature (usually one to two hours) before shaping to relax gluten and improve extensibility.

Benefits: Consistent balling ensures even baking times, while proper proofing makes the dough easier to handle and produces a uniform, airy crust.

Related: ‘How to Bake Bread’ author Michael Kalanty: Optimizing your pizza dough

(Wilhelm Rodriguez / Instagram)

3. Failing to Control Dough Temperature During Handling.

Mistake: Allowing dough to become too warm during prep or baking. Warm dough is harder to work with, can overproof and may result in poor oven spring.

Correction:

  • Store dough balls in a refrigerated environment until one to two hours before use.
  • Use a bench scraper or chilled surfaces to handle dough in warm kitchens.

Benefits: Controlling dough temperature prevents overproofing, ensures consistent handling and maintains the structure needed for optimal baking results.

 

4. Not Accounting for Hydration Levels in Dough

Mistake: Using dough with incorrect hydration levels for the desired style of pizza—for example, low hydration for a Neapolitan-style pizza or an overly sticky dough for New York-style pizza.

Correction:

  • Adjust water percentage based on the desired pizza style (e.g., 55% to 60% for thin-crust, 65% to 70% for Neapolitan and about 63% for New York-style).
  • Use high-quality bread flour or pizza flour, which can better handle higher hydration levels.

Benefits: Correct hydration ensures proper dough elasticity, oven spring and crumb structure. It also makes the pizza easier to shape and gives the crust the characteristic texture desired for the style.

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Brian Hernandez