Pizza Is Very Chewy, Tough/Leathery and Lacks Tenderness, Despite Proper Fermentation and Baking

Cause 1: Flour Used Is Too Strong/Elastic for the Fermentation Time

Explanation:
Using a flour that is too strong/elastic (high in protein) for the chosen fermentation time can result in an overly elastic dough, producing a tougher, chewier crust that requires more “jaw work.”

Solution:
Either:

1. Allow the dough to ferment longer (using the same flour) so that more gluten is broken down during fermentation, making the dough more extensible and less elastic.
2. Use a weaker flour with lower protein content for the same fermentation time.

Read More:

• Flour and Fermentation Times (How Fermentation Duration Affects Flour Choice)
• The Maturation Process in Pizza Dough (Breakdown of Protein/Gluten)

Cause 2: Over-Mixing or Too Many Stretch & Folds

Explanation:
The more you knead/mix the dough, and the more stretch & fold sessions you perform, the tighter and more elastic the gluten becomes. Over-mixing or performing too many folds can make the dough overly elastic, resulting in a tougher, chewier crust that requires more “jaw work”.

Solution:
Knead/mix less, and/or reduce the number of stretch & fold sessions.

Read More:

• Pizza Dough Mixing and Kneading Fundamentals: A Guide to the Most Important Step in Dough Making
• Stretch and Folds (Dough Folding)

Cause 3: Using Durum Wheat (Semolina/Flour) in the Dough

Explanation:
Durum wheat, whether in the form of flour or semolina, produces a more elastic, denser gluten structure due to its shorter gluten strands. Using too much durum wheat can make the dough overly elastic, resulting in a tougher, chewier crust that requires more “jaw work.”

Solution:
Reduce the amount of durum semolina/flour – it’s not recommended to exceed 15% of the total flour weight.

Read More:

• What Is Durum Wheat (Durum Flour), and Should You Use It in Pizza Dough?

Cause 4: Dough Was Too Elastic When Baked

Explanation:
Gluten that is too elastic when baked can result in a tougher, chewier crust that requires more “jaw work.”

Solution:
Aim for a more extensible, less elastic dough at the time of baking (for example, by fermenting longer in balls – see articles below).

Read More:

• Factors Affecting Dough Elasticity and Extensibility
• Effects of Bulk and Ball Fermentation on Dough Behavior (Elasticity and Extensibility)

Cause 5: The Pizza Cooled and Was Not Eaten Immediately

Explanation:
As the pizza cools, the crust toughens and becomes less tender. The longer it sits, the tougher it gets.

Solution:
Eat the pizza shortly after baking, or warm it slightly if it has been sitting too long to restore tenderness.

Read More:

• Why Pizza Gets Tough as It Cools – And How to Keep It Fresh [Understanding Staling in Baked Goods]

Cause 6: The Dough Lacks Fat

Explanation:
Fat in dough acts as a tenderizer, producing a softer, more tender, less tough/chewy crust.

Solution:
Add 1–3% fat to the dough (in baker’s %). Any fat works – oil, shortening, lard, etc.

Read More:

• Oil in Pizza Dough: What It Does and How It Affects Texture and Flavor

Additional Notes / Information

If the dough has clearly fermented properly but the crust still feels overly chewy, there are three main reasons:

1. Flour that is too strong, including blends containing durum wheat.
2. Intensive kneading or too many stretch & fold sessions, which develop a more elastic dough, resulting in a chewier, tougher final texture.
3. Insufficient total fermentation (maturation) time – the dough may have risen physically, but the gluten did not have enough time to soften and become more extensible, leaving it overly elastic.

To achieve a more tender crust:

• Ensure the dough was properly fermented and not over- or under-fermented.
• Knead/mix less – over-mixing is a common cause of a tough, chewy crust.
• Use a weaker flour.
• Add fat to the dough – this is the easiest “fix”, that has a significant impact on tenderness.

In addition, any factor that increases extensibility over elasticity will contribute to a softer, more tender crust (see: Factors Affecting Dough Elasticity and Extensibility).

Dough Hydration and Tenderness/Chewiness

Note that there is no direct relation between dough hydration and the softness or tenderness of the crumb. Simply increasing dough hydration will not result in a more tender crust.

For a deeper understanding, see:

• The Effect of Hydration on Crumb Moisture Content After Baking
• The Effect of Hydration on the Eating Characteristics of Baked Goods (Moistness, Softness, Airiness, and Tenderness)

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