Kneading pizza dough can be more challenging compared to other types of dough due to several factors:
High hydration: Pizza dough typically has a higher water content, which makes it stickier and more difficult to handle. High hydration is desirable for achieving a chewy and airy texture in the finished crust, but it can make the dough more challenging to work with during kneading.
Limited gluten development: While gluten development is essential for achieving a stretchy and elastic dough, too much gluten can lead to a tough and dense crust. Pizza dough is often kneaded only to a moderate gluten development stage to avoid this issue, resulting in a slightly less structured and more delicate dough that can be harder to knead properly.
Short fermentation time: Pizza dough is often prepared with a shorter fermentation time compared to other bread doughs. This shorter fermentation can limit the development of gluten and may result in a dough that is more difficult to stretch and shape during kneading.
Specific techniques: There are various kneading techniques used for different doughs, and pizza dough may require specific methods. For example, some pizza dough recipes use a "slap and fold" technique rather than traditional kneading. This method involves stretching the dough, folding it over itself, and repeating the process to develop gluten.
Resting period: After kneading, pizza dough often benefits from a resting or "bulk fermentation" period. During this time, the dough relaxes and becomes easier to handle. However, beginners may overlook this step, leading to difficulty when working with the dough immediately after kneading.
Despite these challenges, kneading pizza dough is a crucial step in the pizza-making process. Proper kneading helps to develop gluten to some extent, improves dough elasticity, and distributes ingredients evenly for a consistent texture and flavor in the final crust. If you find kneading pizza dough challenging, consider experimenting with different hydration levels, kneading techniques, and resting times to find the approach that works best for you. As with any dough, practice and experience will ultimately improve your dough-handling skills.