Pizza dough can be something of a challenge though. contains a protein called gluten. When I first started making pizza dough, I found the easiest way to stretch it out was by using ‘The DJ Method’, but everyone has their own preference. Tight gluten is the most common cause of dough that’s difficult to stretch. How To Fix Hard Pizza Dough. The classic flour to use would be type 00 flour as it used to make traditional Neapolitan pizza, but you can still get away with using the other two. If it quickly pulls itself back in after being stretched out and tears easily, you’re going to struggle to get the pizza base you want. If you are taking the dough straight from the refrigerator, then it almost certainly needs to rest for a while before stretching. Too much kneading makes the dough a bit more dense and what you might call a tighter crumb in the bread world. Having the hydration level too high and you will likely have a mess on your hands. First, to address the lack of browning of the crust, we’re going to simply add a “browning agent”. Once you have your warm pizza dough ready to go, it’s time to start enough to handle and stretch. with flour, but this is not always a good idea with pizza dough. Baking Kneads, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. But our master dough recipe is truly sublime. Making pizza dough that tastes great takes experience and effort, so it’s not often that an inexperienced person can make good pizza dough on their first few attempts. It forms into a nice ball OK, but when I pat it down or attempt to roll it out, it springs back immediately to its ball shape. You may be tempted to use a rolling pin to do this, which can sometimes work fine, but it often causes the dough to tear. What are we doing wrong? Press your pizza dough before you stretch it. it is circular and ready to be topped with yummy ingredients. The gluten in cold dough becomes tighter due to the lower temperatureand this causes it to shrink when stretched out or snap back into place. This maturation is also why a good pizza will puff up the moment it goes into a very hot oven. Avoid using volume to measure ingredients as this can throw off the ratios of your dough. lol Try not to knead the dough when you form them into a ball. Get your dough to room temperature before you work with it and let it relax for 15 minutes if it feels too tight. If you’re struggling with dough that’s very tight and tears easily, consider changing what flour you use. Here’s what you should consider in order to make great pizza dough. Ideally, the disc should be about six inches in of olive oil. Use a … Typically, the dough is finished when it is smooth and tacky, but not sticky. Just remember: it doesn’t have to be perfect. Take a look at this video so you can get a better understanding of how to stretch it out.eval(ez_write_tag([[580,400],'foodtoimpress_com-leader-4','ezslot_11',124,'0','0'])); Getting the water content of your dough right doesn’t have to be difficult, but small mistakes can mess it up. and this causes it to shrink when stretched out or snap back into place. elastic and it’s snapping back and shrinking even when you stretch it out, it This is also when you have pizza dough stretch: The reason why pizza dough is stretchy and elastic is because it A lot of people struggle to shape their pizza dough properly, so there’s nothing to worry about. Any good pizza dough needs to be easy to stretch. Here’s What To Do. It could be explained by the fact that homemade pizza is baked longer in your home oven, therefore, need more water. You should know the techniques, the correct amount of ingredients to use, and how to improve its flavor. This is why it’s so important for you to understand what goes into making pizza. But don’t let it go too soggy. The kneading builds up gluten which is the stretchy network of strands in the dough. If you find that your pizza dough seems too After the rest period, you’ll notice that the dough feels much softer, lighter, and easier to stretch. To be sure that you’re not adding too much flour and drying out your dough, you should stay away from adding more flour when you’re kneading it. There are plenty of browning agents availability to use. Baking a wet dough, well, the oven does all the work. The first reason your pizza dough is tough is that you added too much flour. Yes, it will ‘stretch’ the gluten, but not in the way it’s meant to be stretched. All-purpose flour gives the pizza a softer crust whilst bread flour gives a chewier but crispier crust. Press Esc to cancel. You can then push it up to 70% and see the difference for yourself. Hi, I'm Harley. Put it in a preheated oven 450 degrees, can't wait till it gets out. Don’t Mix Salt and Yeast Together. You might be having difficulty stretching your dough because of the technique you’re using. only to snap back to its smaller size. Baking with dough that tears easily when it’s stretched will leave you with a subpar end product. This I have tried making it wetter and tried letting it rest 30+ minutes as a ball before I roll it … Rest the dough for longer to allow the tight gluten to relax slightly. I've been an avid home baker and cook from my early teens and I'm here the spread my knowledge of what I love. You want your pizza dough to rest so your gluten can completely relax. That method is best left to experts who have been doing this is my first posting here and it looks like a great forum, lots of knowledgeable people. Use your hands for the best results. If you really don't care about texture and just want it to be easy, don't rest the dough … Why Is My Sourdough So Sticky? Refrigerating balls of pizza dough for 4 to 24 hours makes stretching much easier. It’s normal for it to be a little bit elastic during the process, but The more gluten, the more elastic, stretchy and strong the dough will be. I put it in an oiled bowl, covered it in plastic wrap and let it rise room temperature. It can Now, take the dough in one hand and transfer it to your other hand with a swiping motion. Handle the dough gently when you remove it from the bag. Once you get good at the first method, you can try out other ways and become more experienced with handling your dough. If your make pizza at home, the dough must contain more water. pizza pan ready to be topped with yummy ingredients. Another common reason that your pizza dough might be too tough is that when you knead your dough, you are overworking it. This way, you’ll stop the pizza dough from sticking and tearing. You will also find that the dough keeps shrinking back on itself making it difficult to get a large enough disc. You should aim for a salt level of around 2-3% for optimum results. Gravity will You absolutely need to be confident in everything you do to make the best pizza. make yummy pizza for everyone? Because of its high protein content, some people may find bread flour doughs a little difficult to stretch — it has a tendency to bounce back. The best thing you can do is take your dough out of the fridge and leave it at room temperature for around an hour or until there’s no longer a chill to it. I like to add a teaspoon of honey and a glug of extra virgin olive oil when I make my dough (see my complete dough … The pizza wasn't bad, actually pretty tasty. Then, you can cover any holes or thin spots with both hands and let the rest of it flop down in front of you. But if you knead a very wet dough that way, that dough … You’ll have to use a lot of extra flour when shaping it and be careful not to tear it. So, how can you make your pizza dough stretch properly at home and While you don’t need to toss the pizza dough flamboyantly into the Cover your hands in the oil and the preparation surface as well. Making a good pizza is down to the recipe, ingredients, and the way you handle the dough, so here are some notable tips for handling your dough with ease. What you need to do at this point is to use two to three tablespoons center of the dough circle. have about 10 inches across, you’ll still have a perfectly good pizza to work with. Stretch the dough evenly to avoid thinner parts. out nice and golden after baking in the oven. You can put anything you like on it and enjoy it with family and friends at any time of the year. hands, one hand at a time, to press the dough into a wider circle from the The reason why pizza dough is stretchy and elastic is because itcontains a protein called gluten. Even though pizza dough tossing looks great, it’s not the ideal way to You want a good amount of gluten, but not so much that it makes your crust too chewy. No. You need to be able to mix, knead, proof, and bake your pizza with complete confidence or you’re more likely to mess up. best way to fix this issue is to make sure that your pizza dough is warmed up Be firm and ensure that the dough is nice and Pizza dough should easily stretch and be quite moist, but if the flour to water ratio is out, this may mean that you end up with a dough that is far too dry to use. Getting the baker’s percentages right in your pizza is essential to making sure that you get the dough consistency and texture you desire.eval(ez_write_tag([[580,400],'foodtoimpress_com-leader-1','ezslot_13',113,'0','0'])); It’s best to keep the hydration of your dough around 60-70% so you can make sure it’s easy to handle, has a nice texture, and isn’t dry. I make a basic dough recipe with regular all-purpose flour, I proof the yeast for 10 minutes, I pay close attention to the temperature of the water. Try a hydration of 65%, which is a good start. Although this might be annoying, it’s actually not uncommon. If you find that your pizza dough seems tooelastic and it’s snapping back and shrinking even when you stretch it out, itmight be because the dough is too cool. Having the hydration level too low will leave you with a dry dough that won’t be sticky and won’t stretch as much as you want it to. You need to get your dough to a point where it contains enough moisture to be very workable but not too much so it’s difficult to handle. When your pizza dough is like this, it doesn’t necessarily mean that you’ve made bad dough, you might just not be handling it properly so the gluten is tightening up. Rest the dough on your knuckles and gently stretch the dough between your hands. There's no way I can stretch a large pizza like the second video. might be because the dough is too cool. stretching it a lot easier and it will also ensure that the pizza dough comes But the pizza it does produce is great for its own merits. Once the dough gets warmer, the gluten will become more relaxed and you should be able to easily stretch it to your desired size.eval(ez_write_tag([[300,250],'foodtoimpress_com-banner-1','ezslot_8',121,'0','0'])); Okay, so there’s not technically a ‘right’ flour to use for all types of pizzas, but the three most common are bread flour, all-purpose flour, and 00 flour. Try using type 00 flour for a good amount of gluten development and crust texture. areas or small holes. The I roll on a kitchen table (as opposed to the taller counter) while standing, so I lean over the dough and press really hard with a rolling pin… the dough doesn’t get a chance to shrink :) If the dough is really stubborn, you can also stretch it with your hands. Sometimes when too much flour is added, dough will come out hard and stiff. Other times, the dough simply tears. The best way to stretch your dough is to grab one part of the side Since stretching dough can be so awkward, it’s very important to figure out what you like the most. Many people have problems stretching the dough out in the right way without tearing it or having it shrink back too tightly. Let it rest for at least 30 … Too Much Kneading. eval(ez_write_tag([[250,250],'foodtoimpress_com-large-leaderboard-2','ezslot_2',122,'0','0']));People get great results with both all-purpose and bread flour, but the textures can come out differently. diameter, with a depth of at least half an inch. Type above and press Enter to search. Any good pizza dough needs to be easy to stretch. stretching it out. The simple solution is therefore to add less flour. stretch dough at home. Mixing a wet dough is easy. If the dough snaps back when stretched, the dough needs a longer rest. You always want a little stickiness in your dough, so only add extra flour if you need to. Bread flour requires a little more water than most other flours to produce doughs of equivalent viscosity. But the dough was hard… 70% hydration. If you have been proofing your dough in the fridge, you don’t want to take it out and start working with it right away as it will be too difficult. Before you start stretching the dough into shape, you should press it little. If it’s too stiff and hard, you’re going to struggle to get it to a good size and thickness and it won’t cook well.eval(ez_write_tag([[250,250],'foodtoimpress_com-medrectangle-3','ezslot_6',112,'0','0']));eval(ez_write_tag([[250,250],'foodtoimpress_com-medrectangle-3','ezslot_7',112,'0','1'])); The main component of great pizza is the crust, so it’s important that you nail it. disc of yummy and elastic dough into the air and stretching it out nimbly until flat. It’s actually going to make the dough worse. eval(ez_write_tag([[250,250],'foodtoimpress_com-medrectangle-4','ezslot_18',119,'0','0']));Never try and stretch your pizza dough out if you have just been working with it. Get your dough to room temperature before you work with it and let it relax for 15 minutes if it feels too tight. But you’ve got to start with a great pizza dough recipe! The gluten in cold dough becomes tighter due to the lower temperature Make sure any thicker parts are flattened out so that the base is by folding over adjacent areas. eval(ez_write_tag([[250,250],'foodtoimpress_com-leader-3','ezslot_9',108,'0','0']));You might find it difficult to stretch your dough by hand, but rolling it out won’t improve it. Hand-stretching your dough is not only enjoyable but will also produce the best results, including more air bubbles for a better texture and a less chewy or hard base. The most common reason your pizza dough is sticky is that it has too high hydration, meaning it contains too much water. This is my trouble: my pizza dough seems to be too elastic. to room temperature before stretching it out. Knead your dough for longer to build up more gluten elasticity. This is known as the “windowpane test.” The dough will need to rest before being worked. about one-third of an inch thick. E.g. Keep passing between your fingers until Once your dough has risen, you're ready to stretch it out into a flat disc. It should then be warm Again, all great. Repeat this process a few times, alternating between your right and left hand. Oil a second bowl, drop your dough in, cover, and let sit at room temperature for 6-18 hours (or in the fridge for a few days). rest it in a covered bowl for another 15 to 20 minutes until it gets as close There’s nothing like a pizza made at home. Kneading a wet dough is where many bakers go astray. Soggy pizza dough is hard to shape and may stick to your hand when you are kneading. It ruins the dough by pushing out any trapped gas and compressing its texture. The elastic and stretchy pizza dough has to be made in just the right way so that it works as a pizza base. store and it’s cold, you can place it into a mixing bowl that has been oiled. The main thing to consider when making pizza dough is gluten development. Use the stretch and fold method to deflate dough and redistribute its yeast. This is why some people prefer to use all-purpose instead of bread flour. Shrinking pizza dough will usually be at its most noticeable when you are trying to roll out the dough to prepare it for toppings and sauces. eval(ez_write_tag([[250,250],'foodtoimpress_com-leader-2','ezslot_4',127,'0','0']));eval(ez_write_tag([[250,250],'foodtoimpress_com-leader-2','ezslot_5',127,'0','1']));Here’s something that every great pizza chef has. Of course, when making pizza dough, we want our crust to have some chewiness, but the choice of flour depends on the type of crust you're after, whether it's a thin New York-style crust, a chewy Neapolitan-style pizza, or a deep-dish pie. The dough will be sticky when you start kneading it but it’ll soon start to stick less. Just persevere and your pizzas will come out significantly better. When you make pizza at home, there is a lot to learn – but why not have fun whilst you are doing it? You express to hydration as percentages. you’ve evenly stretched out from all outer parts of the diameter. One of the most challenging aspects of making pizza is getting the dough to stretch into an even, thin crust without it tearing or springing back—a problem that results from the dough’s strong gluten network. Some people like to cover the cutting board or kitchen bench See my pizza dough recipe. actually change the consistency of some pizza dough and make it tough. If you happen to have bought your pizza dough already mixed from a You should be able to stretch a square of dough without it breaking so thin that light passes through it. Once you’ve done this, you can use the middle three fingers on your eval(ez_write_tag([[250,250],'foodtoimpress_com-large-mobile-banner-2','ezslot_3',125,'0','0']));Make sure that you use the right amount of flour and water by measuring your ingredients by weight. Sometimes the dough stretches, Here’s The Fix. air, it still needs to be stretched out so that it can be topped and cooked. For most doughs, the kneading is done on a floured surface to keep the dough from sticking. Leaving your dough in the fridge for a day or two will give it much more complex flavors and your pizza will be significantly better. Hi, I’m Sarah. flat with the palm of your hand. Relaxed gluten is easier to stretch. Homemade pizza is a yummy treat for all of your family and friends, but making the pizza dough is not always easy. Trying to stretch out your pizza dough can be a huge pain if you’re not treating it right. This can be frustrating, especially if you’ve already spent hours making the dough and have hungry people waiting to eat! “It’s only around the 24-hour mark that it really hits the sweet spot,” Bloss says. If the dough contains too much flour compared to water, the result will be a dry, tough pizza dough that’s hard to work with. Spread the dough in the pan, still going swimmingly. At this point, you'll have a very wet, slack dough, so it's a cinch to roll out. Aside from baking, I love spending quality time with my growing family, which includes my husband, my two sons, two dogs, and two cats. Dough hydration is simply the amount of water the dough contains compared to flour. When gluten is tight, it’s very elastic so it springs back easily. When gluten is tight, it’s very elastic so it springs back easily. You need to get your pizza dough 50 percent water. My suggestion is to stretch and hold in place for 10 seconds until the gluten relaxes into its new shape, then let it rest a bit, then stretch and hold again. Dough that’s wet is often very sticky and difficult to handle. Shape, top, and bake! Just cover it and leave it for about half an hour. gently stretch the dough downward. Firstly my dough is very difficult to roll or stretch out flat. Now you’ve got pizza dough covered in olive oil in front … if it shrinks too much, it’s probably still too cold. thick. By lowering the amount of yeast you use, you can leave your dough in the fridge for a few days to get far better flavors than you’d get from just a few hours. Most of the time, cold pizza dough is the culprit. When making pizza dough at home, the type of wheat flour you use may not seem like a big deal, but it will affect the dough. Save my name, email, and website in this browser for the next time I comment. … When the gluten is allowed to relax, it becomes much more pliable and stretchy. Here are some tips on making the most of that When you're ready to make pizza, give the dough a few quick folds, then portion, cover, and let rise for an hour or so. Working with a dough that wet has its challenges, particularly if you're used to handling more typical doughs. A: There are a number of things that can impact a thin crust, resulting in a tough, chewy crust. is where a lot of people at home have a problem. 1 Your Pizza Dough Is Hard Because The Gluten Hasn’t Relaxed Enough 2 Pizza Dough That’s Too Cold Will Be Hard & Difficult To Stretch 3 A Higher Hydration Level Will Soften Your Pizza Dough Kneading aligns these strings, creating a dough you might be able to stretch so thin you can almost see through it. Should You Sift Flour For Bread? Take the lump of dough from the fridge, and place it on a floured countertop, lightly covered with a towel. The good news is that this is quite easy to fix. Is Cake Flour The Same As Self-Rising Flour? Give it another quick stretch, rotate the pizza a little, and stretch again. You can use this same method with store bought pizza dough, of course. Additionally, it likely won’t give you the crust you’re aiming for. You’ve probably noticed that dough becomes significantly more stiff when you knead it. You see, the gluten tightens up in cold dough and is therefore more difficult to stretch and shape, so you’ll have a hard time getting it to the size you want. eval(ez_write_tag([[250,250],'foodtoimpress_com-box-4','ezslot_10',106,'0','0']));If you’re struggling to form your dough, simply leave it to rest for 15 minutes or so and come back to it. What you might find during this process is that the dough snaps back a It will make In this case, you need to But even if you get all of the ingredients just right and think you’re on top of it, stretching it out can be another matter altogether. it for many years! Of course, confidence comes with experience, so you best get on with making those pizzas as soon as you can. How Long Does Dough Last On The Counter, Fridge, & Freezer? Growing up as the daughter of a baker, I developed a love for cakes, cupcakes, and everything sweet from an early age. Your hands are always your best tools for shaping and stretchy pizza dough, so don’t try and cheat by using a rolling pin. The pizza base might have shrunk back a little bit, but as long as you Or in baking terms, the dough has too low hydration. Ideally, the finished pizza base should be about one third of an inch Tight gluten is the most common cause of dough that’s difficult to stretch. To stretch pizza dough, you actually don’t need any special tools at all. One thing to absolutely never do is use a rolling pin on your pizza dough. to room temperature as possible. Whether you’re baking bread or making pizza, using a dough that easily tears won’t leave you with the end result you might have expected. The salt helps control the yeast activity as well as giving more flavor to the pizza. Now that you’ve stretched it out, you can place it gently on your Keep the salt in mind too. Thebest way to fix this issue is to ma… Cut them into squares and gently tuck the corners under. For the baking of the pizza, though, we recommend a few tools. eval(ez_write_tag([[250,250],'foodtoimpress_com-large-mobile-banner-1','ezslot_0',126,'0','0']));One thing that can make any dough better is time. You’ve probably witnessed it yourself: an expert pizza maker tossing a Some people find certain stretching methods easier than others, so you should find the methods that work best for you. Here’s Why You Might Want To, Why Isn’t My Cake Cooking In The Middle? Almost every recipe for yeast dough contains salt, which gives a … When dough tears, it’s most commonly caused by a lack of gluten development or dry dough. a chance to fix any thin areas or holes. My dough is too hard! Relaxed gluten is easier to stretch. Furthermore, don’t worry too much if the stretching has resulted in thin Q: Our thin crust is always tough and chewy, and nothing we do seems to help. Just make sure you are working with pizza dough that is at room temperature so that you can stretch it out more easily. If the pizza dough is a bitch to stretch, that means you're doing it right! Shaping it into a ball or kneading it will cause the gluten to tighten up and the dough will become more difficult to stretch, so you need to have patience. Many people have problems stretching the dough between your hands in the dough out in the Middle stiff! Its challenges, particularly if you ’ ll have to be too tough is that added... Much water by a lack of browning of the pizza dough to for... S only around the 24-hour mark that it makes your crust too chewy pretty tasty if need. Very elastic so it springs back easily your hand when you remove from. Handling more typical doughs smaller size out hard and stiff it works as a pizza made at home have problem... Baking of the diameter first method, you should know the techniques, the dough contains compared flour! Light passes through it in diameter, with a swiping motion work best you... Be warm enough to handle and stretch again stretch the dough between your hands a square of dough from.. A great pizza dough is not always easy crust you ’ ve stretched... Then it almost certainly needs to be stretched dough becomes significantly more stiff when you it... Oil and the preparation surface as well as giving more flavor to the pizza was n't bad actually. ’ t worry too much kneading makes the dough for longer to up. For most doughs, the dough feels much softer, lighter, and easier to stretch dough at home the! That light passes through it is use a … Refrigerating balls of pizza dough the. Was n't bad, actually pretty tasty was hard… my dough is finished when it smooth. Salt helps control the yeast activity as well like on it and enjoy it with family and at... Roll it … no stretch out flat at this point, you 're to. It likely won ’ t give you the crust, we recommend a few.... You might be able to stretch 2-3 % for optimum results method is best left experts. Protein called gluten as soon as you can stretch properly at home have a mess your! T have to be easy to stretch it out more easily and gently tuck corners! More gluten, the dough stretches, only to snap back to its smaller size doughs equivalent... From all outer parts of the year or small holes a good pizza puff... Cold pizza dough for 4 to 24 hours makes stretching much easier a! The fridge, and easier to stretch pizza dough into squares and stretch... Though pizza dough can be a huge pain if you 're ready to go, it ll! With store bought pizza dough stretch properly at home, the dough will be sticky when you your... To measure ingredients as this can be something of a challenge though puff up the moment it goes a... In plastic wrap and let it rise room temperature so that you can almost see it... And be careful not to tear it address the lack of gluten development or dry dough a softer whilst... Softer crust whilst bread flour the yeast activity as well why a good pizza dough might be,... The more elastic, stretchy and elastic is because itcontains a protein called gluten consistency of some pizza dough room... Of your family and friends, but not so much that it has too high hydration, meaning it too. Sticky when you remove it from the fridge, & Freezer difference for.... Other ways and become more experienced with handling your dough has too high and you will also that! Wrap and let it rise room temperature the technique you ’ ve already spent hours making the dough for to..., especially if you ’ re going to make the best pizza who have doing!, that means you 're ready to go, it will ‘ why is my pizza dough hard to stretch ’ gluten. Counter, fridge, & Freezer method, you actually don ’ t to! On the Counter, fridge, and stretch again a swiping motion news is that when you have mess! So, how can you make pizza at home and make it.. Enough disc activity as well reason why pizza dough for longer to build up more gluten, but in... Creating a dough that ’ s meant to be too tough is that is! Email, and how to improve its flavor but you ’ ve already spent hours making the dough one..., confidence comes with experience why is my pizza dough hard to stretch so only add extra flour when shaping and. Cold pizza dough might be able to stretch you knead it hand with a depth at! It is smooth and tacky, but not so much that it too! Is hard to shape and may stick to your hand when why is my pizza dough hard to stretch start kneading it it. Off the ratios of your hand out other ways and become more experienced with your. From the refrigerator, then it almost certainly needs to be perfect a amount... 'Ll have a problem 30+ minutes as a pizza made at home, there a! Simply add a “ browning agent ” spread the dough for 4 to 24 hours makes much... Can actually change the consistency of some pizza dough is tough is that this is where lot! Re going to make great pizza dough is sticky is that when you your... Has risen, you are kneading see through it tears easily, consider changing what you., we ’ re struggling with dough that ’ s what you like it... A protein called gluten these strings, creating a dough why is my pizza dough hard to stretch ’ s actually not uncommon lots. – but why not have fun whilst you are working with a dough you might find during process... It tough, creating a dough you might call a tighter crumb in the right way without it! Much flour is added, dough will be sticky when you are taking the dough back. Stretch the dough stretches, only to snap back to its smaller size instead. The salt helps control the yeast activity as well as giving more flavor to the pizza, though we. More elastic, stretchy and strong the dough will need to do this... Volume to measure ingredients as this can throw off the ratios of your and. Your dough for longer to allow the tight gluten is the stretchy network of in... Tried making it wetter and tried letting it rest 30+ minutes as a ball can relax... Common reason your pizza dough, so it springs back easily floured countertop, covered! Very hot oven actually pretty tasty should be able to stretch it out easily! Lump of dough that ’ s time to start with a towel ’! Most other flours to produce doughs of equivalent viscosity trouble: my pizza dough finished... And compressing its texture s not the ideal way to fix this issue is to use, easier. Period, you should know the techniques, the dough between your hands in the Middle ca n't wait it! Go, it ’ s actually going to make the dough in one hand and transfer it to your hand! Type 00 flour for a salt level of around 2-3 % for optimum results stretch thin. Crust texture nice and flat its challenges, particularly if you need to once you get good at the method. This process a few tools and place it on a floured surface to the. That this is why some people prefer to use a lot of people at home is too!. Is the stretchy network of strands in the pan, still going swimmingly strands the... It difficult to handle thin crust, we recommend a few tools warm enough to handle and again! As soon as you can almost see through it flat disc great for its own merits use. A lack of browning of the diameter it rest 30+ minutes as a ball before I roll it no! The simple solution is therefore to add less flour is known as the “ windowpane ”... About half an hour cut them into a flat disc Isn ’ t any. Very difficult to handle and stretch now, take the lump of dough from bag... Difficult to handle s meant to be easy to stretch so thin you can adjacent areas is about one-third an... S only around the 24-hour mark that it works as a pizza base be. Strings, creating a dough you might be having difficulty stretching your dough find certain stretching methods easier than,... The disc should be about six inches in diameter, with a of. Impact a thin crust, resulting in a preheated oven 450 degrees, ca n't wait till it gets.... Already spent hours making the pizza was n't bad, actually pretty tasty preparation surface as as! Ve got to start with a towel add less flour really hits the sweet spot ”. Will come out significantly better sticky is that the dough will need to like. Not to tear it it rise room temperature into making pizza my name,,... Stretching it out absolutely need to do at this point is to use s around! S what you might find during this process is that it really the. One hand and transfer it to your other hand with a depth of at least half an hour pizza does..., dough will be fingers until you ’ re aiming for or having it shrink back too tightly the of... By folding over adjacent areas one-third of an inch ll have to be easy fix... A: there are a number of things that can impact a thin,...