How To Stretch Pizza Dough Thin?

So if you’re finding your pizza dough is too hard or tough to stretch, it’s very likely a hydration issue. A high level of hydration will soften hard pizza dough and allow it to stretch more easily and puff up nicely when baked. I recommend a hydration level of 65-75% for optimal softness and baking in a home oven.

How do you make pizza dough stretch easier?

An Even Easier Way to Stretch Pizza Dough. Refrigerating balls of pizza dough for 4 to 24 hours makes stretching much easier. 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.

Why is pizza dough so hard to make?

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.

How do you keep pizza dough from sticking to the Pan?

Flour is good for keeping some doughs from sticking, but too much flour can make pizza dough tough. Instead, rub your work surface and hands with a little olive oil (about 2 to 3 tablespoons). Olive oil keeps the dough from sticking to your cutting board or sheet pan and also encourages a golden and crispy crust.

How thick should pizza dough be topped?

Press any very thick edges out to about 1/3 inch thick and conversely “pinch” thin or torn areas closed by pressing around them to bring dough together to cover the area. Ultimately, the goal before topping isn’t perfection but a mostly even 10-inch-wide circle that’s about 1/3 of an inch thick without overworking the dough.

What can I do if my pizza dough is not stretchy?

If pizza dough doesn’t stretch it probably needs more time to ferment. If it’s too firm, leave it on a floured table for 15 minutes, then try again. If it’s tearing it needs more development, leave it to rise for a few hours or in the fridge overnight. The gluten will strengthen and allow you to stretch the dough.

Should you roll or stretch pizza dough?

So should you use a rolling pin for pizza dough? Stretching or rolling will create a different style of pizza so it’s down to personal preference. A rolled dough makes styles such as “thin crust” or cracker thin. Stretched dough is more suited to Neapolitan and New York style pizza.

How long should pizza dough rest before being stretched?

Before you begin stretching, warm up your cold dough for at least 30 minutes at room temperature. Gluten, the protein that makes pizza dough chewy, is tighter in cold conditions like the fridge, which is why cold pizza dough will stretch out and snap back just like a rubber band.

How do you stretch pizza dough without flour?

Flatten the disk with your hands and press the center so that the gas moves to the edges of the pizza for a great crust. Continue pressing the gas until you feel that the dough is stretched enough and place your right hand down on the dough to hold it while using the left hand to stretch out the nine o’clock position.

Why does pizza dough keep springing back?

If the gluten in your pizza dough hasn’t developed enough, it can cause your dough to tear easily. Developed gluten is what gives your dough its pizza crust texture. If not processed enough when stretched, your dough will try to bounce back to its original ball shape.

How do you fix pizza dough with too much flour?

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. The simple solution is therefore to add less flour. The higher the hydration (the more water the dough contains), the softer, stretchier, and more pliable it will be.

Can you stretch pizza dough in advance?

You can stage pan pizzas (chicago style, or pizza hut style) for up to four hours as long as you keep them covered. You can stage a stretched dough for up to an hour and a half between two pieces of wax paper.

Why does pizza dough not stretch?

If you stretch dough that has just been kneaded then it is very tight and could tear because it hasn’t had time to relax. Once gluten it formed, it will feel very tight and strong. As you leave it to rest and proof, the gluten will relax over time. This is because gluten degrades over time.

How to prevent pizza dough from stretching back?

  • Try a slow proof
  • Get your dough to room temperature
  • Get the right flour
  • Hand stretch your dough
  • Weigh your ingredients
  • How to keep pizza dough from shrinking?

  • Perfect Pie Crusts – Allrecipes This will prevent the dough from shrinking during baking.
  • Pie Recipes and Tips at Read Making Perfect Pies – From making great dough to decorating the crust,a complete guide to pie baking,plus recipes and essential equipment
  • Al Forno and Johanne Killeen’s Grilled Pizza Recipe : : Food
  • 5 Tips for Stretching Out Pizza Dough Like a Pro

    • Some individuals, like yours truly, are always boasting that making pizza at home is a piece of cake.
    • In many respects, this is true.
    • Pizza dough is easy to create, and once it’s been spread out, all that’s left is to cover it with toppings and bake it in a hot oven.
    • Even I, on the other hand, find stretching the dough to be a nuisance.
    • Over the course of the winter, I set a goal for myself to create better pizza at home.
    • I discovered that just five minor adjustments can make stretching pizza dough a whole lot easier, and I’m passing along those suggestions to you.

    1. Bring your dough to room temperature.

    • Allow for at least 30 minutes of room temperature warming of the chilled dough before beginning to stretch it out.
    • Gluten, the protein that gives chewy texture to pizza dough, is more tightly bound in cold environments such as the refrigerator, which explains why cold pizza dough will stretch out and snap back like a rubber band.
    • This step will help to loosen up the dough and make it simpler to work with while shaping the dough.
    • Make sure it’s not still in the plastic wrapper from the grocery store (or in the freezer, you champ!) and transfer it to an oiled mixing basin.
    • Spot the dish in a warm place for at least 30 minutes after covering it.
    • You will begin this step after the first 1 1/2- to 2-hour rise time, and after you have divided the dough into two portions, if you are working with homemade pizza dough that was made the same day.

    If you are working with frozen pizza dough, you will begin this step after the first 1 1/2- to 2-hour rise time, after you have divided the dough into two portions.

    2. Prep your workspace with olive oil to avoid sticking.

    • After all, you’ve got a chilled pizza dough resting in the bowl, and you’re ready to begin stretching it out.
    • The key to this recipe is to omit the flour.
    • When it comes to keeping some doughs from sticking, flour is beneficial, but too much flour can make pizza dough difficult to work with.
    • Instead, dab a little amount of olive oil onto your work surface and your hands (about 2 to 3 tablespoons).
    • A little layer of olive oil on your cutting board or sheet pan will prevent the dough from sticking and will also help to create a golden and crispy crust on top.
    • This is also a good time to line your pizza peel (or the back of an inverted sheet pan) with parchment paper or sprinkle it with cornmeal to prevent your pizza from sticking.

    3. Press your pizza dough before you stretch it.

    • You now have a piece of pizza dough that has been brushed with olive oil in front of you.
    • Before you can stretch the dough, you must first flatten it into a disc and then roll it out.
    • Using the palm of your hand, flatten the dough into a large flat disc and set it aside.
    • Using the middle three fingers of each hand, press the dough out from the center, spreading the flat disc into a huge circle approximately 6 inches across and about 1/2 inch thick, as seen in the image below.
    • While the dough should be soft and malleable, it should not shrink back when you push it with your fingers.
    • It is absolutely OK for the flattened disc to not be precisely spherical at this point.

    If your dough shrinks slowly over time, that is completely acceptable; however, if it snaps back rapidly, rest the dough for 15 to 20 minutes under a clean kitchen towel before starting over with step 3, continuing the procedure until the dough keeps its shape.

    4. Stretch the dough with both hands and use gravity.

    • When learning how to stretch pizza dough, stretching the dough with your knuckles and throwing it in the air isn’t the ideal method to use, even if the results are rather stunning.
    • As an alternative, hold the dough close to your body and utilize hand tugging and gravity to get an equal crust.
    • To stretch the dough, carefully take it up and hold it with both hands on one of the dough’s edges, allowing the remaining dough to dangle loosely below the surface.
    • I prefer to have the top of my pizza dough facing me so that I can keep an eye on the thickness of the dough.
    • The stretching job will be assisted by gravity to some extent when you gently spin the dough in one direction, similar to rotating a wheel.
    • Pulling the dough from one hand to the other while the dough is hanging down is a slow process.

    Stretch the pizza as soon as possible until it is approximately 11 inches in diameter and approximately 1/3 inch thick.If there are any thin places or holes right now, don’t be concerned; we will remedy them in the following stage.

    5. Stretch the dough out on the pizza peel and top.

    • Carefully transfer the stretched pizza dough to the pizza peel or sheet pan that has been prepped.
    • Observe the consistency of your dough: Is it totally even and around 10 inches across?
    • Then you’re a true expert in the field of pizza!
    • If, on the other hand, you’re like the rest of us and your money has some flaws, now is the moment to repair them.
    • Due to the fact that we overstretched the dough in the previous phase, the dough is possibly shrinking back.
    • Alternatively, ″pinch″ thin or torn sections closed by pushing around them to pull the dough together to fill the region, if the margins are quite thick (approximately 1/3 inch thick).

    Ultimately, the aim before topping isn’t perfection, but rather a generally even 10-inch-wide circle that’s approximately a third of an inch thick without overworking the dough (without overworking the dough is ideal).If the edge (or what will be the crust) is not thicker than the middle, don’t be concerned.The toppings will weigh down the center, resulting in a deliciously puffy crust when it is baked.

    1. Finally, before you put the toppings on your pizza, give the pizza peel a slight shake to ensure that the cornmeal has done its job of keeping the pizza from adhering to the pan.
    2. If you made your pizza on parchment paper, you may just slide it right onto your pizza stone without any additional preparation.

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    • Meghan Splawn is a food editor with a variety of skills.
    • Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years.
    • She specializes in everyday baking, family cuisine, and capturing natural light in her photographs.
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    • Meghan holds a bachelor’s degree in baking and pastry arts and spent the first ten years of her professional life as a member of Alton Brown’s culinary team.

    Didn’t I Just Feed You?is a weekly podcast on food and family that she co-hosts with her husband.Meghan should be followed.

    Why does my pizza dough not stretch?

    The most common reason for pizza dough not being stretchy is improper gluten development; the gluten strands are too tight because the dough hasn’t had enough time to relax; you’re using the wrong type of flour; the dough is too dry; or the dough is too cold; these are all causes of improper gluten development.

    Why can’t I get my pizza dough thin?

    Because of the lower temperature, the gluten in cold dough becomes tighter, causing it to shrink when stretched out or snap back into place when pressed back into place. The most effective technique to resolve this problem is to ensure that your pizza dough has been allowed to warm up to room temperature before stretching it out.

    How do you stretch out thin dough?

    As you twist the dough in your hands, pinch the edge of the dough with your fingers. Rotate the dough until it stretches into a large, thin circle as it stretches. This approach is handy if you desire a large, thin pizza crust rather than a small, thick one. If you desire a thicker crust, rotate your dough disk so that it is closer to the center of the oven.

    How do I make my pizza dough stretchy?

    Make Sure to Knead Your Dough Properly Gluten is responsible for the dough’s flexible nature, which allows the dough to be stretched without breaking. Although it is crucial to completely knead your dough, it is not required to knead your dough for an extended period of time. 4 to 6 minutes is the suggested time for kneading your dough! The 24th of December, 2019.

    How do you make pizza dough less thick?

    • If the dough has doubled in size and the finished product is still too rough for your tastes, you might attempt the following: Mix in some oil (either olive oil or a neutral-flavored oil) until the dough comes together.
    • Try a spoonful or two to see how it goes.
    • Make the switch to all-purpose flour rather than bread or strong flour, or a combination of the two.
    • (Alternatively, a combination of whole wheat and bread/strong flour).

    How long should pizza dough rest before being stretched?

    Warm up the dough until it is at room temperature before you begin to stretch it. At least an hour is recommended, but up to two hours is OK – obviously, the temperature of your room plays a role in this.

    Should you roll or stretch pizza dough?

    If you want your pizza dough to seem less like a dome, Stella Culinary recommends gently flattening your rounded and proofed pizza dough with your hand. The key is to remember that you just want to flatten your dough so that it doesn’t look like a dome any more.

    Why is my pizza thin?

    It is possible for the pizza to get doughy if it is not stretched out thinly enough. Specifically, this is true for the centre of the pizza. If your pizza is doughy in the middle but very light at the edges (the crust), it is most likely due to improper shape. Make careful to get the centre of the pizza as thin as possible before baking it.

    Why is my bread dough not stretchy?

    • When using a stand mixer, it is possible to overwork the dough.
    • Because the gluten molecules have been destroyed, the dough will feel ″tight″ and difficult when you pull or roll it.
    • As a result, the dough will not stretch but will instead shatter when you pull or roll it.
    • Over-kneaded dough cannot be reworked and will result in a rock-hard loaf of bread, so be cautious while making this error.
    See also:  What Time Does Blaze Pizza Close Tonight?

    Can you overwork pizza dough?

    When you add too much flour to a dough, it might become hard and stiff, which is not ideal. Overworking the dough will cause all of the little bubbles that make the pizza crust so light and fluffy to pop when it is baked in the oven. The type of flour you choose might also have an impact on the hardness of the crust.

    How thick should pizza dough be?

    Stretch the pizza as soon as possible until it is approximately 11 inches in diameter and approximately 1/3 inch thick. If there are any thin places or holes right now, don’t be concerned; we will remedy them in the following stage.

    How do you stretch pizza dough without flour?

    The alternative option for rolling your pizza without using flour is to use cornstarch and a pastry towel to roll it. Simply sprinkle a small amount of cornstarch on your pastry cloth before placing your dough and beginning to work on it.

    How do you make cheese pizza stretchy?

    The following is a pro tip for making stretchy cheese: Purchase a loaf of low moisture mozzarella and slice rather than grate it. Place the slices in a pan and cover them with a salt water solution for an hour to brine them. Drain, blot dry with a paper towel, and then arrange them on the pizza crust as desired. Bake the pizza according to package directions.

    How do you fix pizza dough with too much flour?

    If the dough has an excessive amount of flour in comparison to the amount of water, the outcome will be a dry, tough pizza dough that is difficult to handle. The straightforward approach is to reduce the amount of flour used. The higher the hydration (i.e., the greater the amount of water in the dough), the softer, stretchier, and more malleable the finished product will be.

    Why is my pizza dough so thick?

    A large amount of flour, whether added initially or kneaded in later, can result in a thick dough and a crust that is dense or difficult to work with. When you use too little flour, you’ll end up with a sticky dough that’s easy to break while shaping.

    Why did my pizza dough rise too much?

    If your dough balls are rising excessively, this is due to an excessive amount of yeast fermentation. Following the mixing of the dough, the dough balls should be allowed to cool as rapidly as possible. 3) There may be an excessive amount of sugar or an insufficient amount of salt in the dough.

    How to Stretch Pizza Dough in 6 Steps (Tips Included)

    • When it comes to baking pizza, the preparation of the pizza dough is essential.
    • Why?
    • Take a peek at your ball of dough, for example.
    • Does it appear to be ready, able, and eager to be covered with cheese and pepperoni and baked in the oven as it is described?
    • No, I don’t believe so!
    • Greetings, there!

    My name is Michelle, and I like creating delicious pizzas.However, I must say that extending the pizza is my least favorite aspect of the process.Because stretching requires a significant amount of time and care, if your dough isn’t prepared for stretching, you’ll fail.

    1. The good news is that I have discovered the most effective method of stretching pizza dough.
    2. My ″how-to″ tutorial is simple and straightforward – even novice pizza makers will have no trouble following my instructions while stretching their pizza dough.
    3. So, who’s up for stretching out some pizza dough?

    How to Stretch Pizza Dough (6 Steps)

    Stretching pizza dough may appear and sound difficult, and it certainly is. And, to be quite honest, it isn’t the most difficult element of creating homemade pizza. However, with a little bit of patience and dedication, you can stretch pizza dough and turn it into wonderful, perfectly-crusted dough in no time at all.

    Step 1: Start By Bringing Your Dough to Room Temp

    • If your pizza dough is too cold, it will not stretch properly.
    • Why?
    • Because the gluten network (the structure responsible for rising and forming your dough) tightens up when exposed to cold air, such as that found in the refrigerator….
    • As a result, remove the dough from the refrigerator at least 30 minutes before you intend to stretch it.
    • If your dough is frozen, it may take up to an hour for the dough to thaw completely before it can be used.
    • You may alternatively defrost it overnight in the refrigerator, then remove it 30 minutes before stretching it.

    If you didn’t put the dough in the fridge or freezer before working with it, you can begin working with it once it has risen.It usually takes a few hours for most pizza doughs to rise and proof.

    Step 2: Oil Your Workspace

    • After that, you’ll want to lubricate your desk and your hands.
    • Sticking will be avoided with the use of oil.
    • As an added bonus, it will give your pizza dough a somewhat more robust flavor, which we can all agree is a major advantage.
    • If you like, you may substitute flour for the baking powder.
    • It’s important to remember that too much flour on your workspace might result in an excessive amount of flour in the finished dough.
    • A dough that has been over-floured will be thick and tough.

    Use only a small amount of flour.

    Step 3: Push the Dough Down

    • I don’t like to start with a large ball of pizza dough since it takes too much time.
    • Before I begin working with my pizza dough, I want to ensure that it has at least the desired circular form of a pizza before I begin working with it more intensively.
    • As a result, I press the dough down with the palm of my hand.
    • With my three middle fingers, I will gently massage the dough around in a circular manner until it reaches the size of tiny disc, which will take about a minute or two.
    • At this stage, a little snapback is OK, but if it is entirely stiff, let it to rest for another ten minutes.

    Step 4: Use the “DJ” Method

    • When you’re pleased with the appearance and feel of your dough, you may proceed to the next step, which is known as the ″DJ″ method.
    • The DJ method is so named because you will be spinning your money around like you are working in a DJ booth while doing your task.
    • To execute the DJ approach, simply lay your palms down in the centre of the dough and press them together.
    • While spinning the pizza dough, push your hands outwards to create a ring shape.
    • Here is a fantastic video that demonstrates the pushdown and DJ approach.

    Step 5: Stretch it Out with Gravity

    • This is definitely my favorite portion of the pizza dough-making process!
    • If you want to properly spread out your pizza dough, you will only take up the pizza dough from one side of the plate.
    • Allow the remainder of the pizza dough to gently dangle in front of you (thanks, gravity!) while you continue to work.
    • As soon as you’re pleased with the length of time it’s been stretched, squeeze the edges together (to make the crust) and flip the pan.
    • Continue to pinch the edges of the pizza dough as you spin it around in your hands..
    • Slow down and let gravity to do its work.

    If you’re more of a visual learner, this video will be beneficial.

    Step 6: Polish it Up

    You should be able to roll out your pizza dough to the thickness or thinness that you choose at this stage. Gently flip the dough over to seal any little cracks that you may have noticed. You may also fine-tune the crust to your specific preferences.

    A Few Tips for Stretching Pizza Dough

    • See?
    • Pizza dough can be stretched without too much difficulty.
    • However, here are a few additional pointers to help you be more effective.
    • There are no rolling pins permitted.
    • Instead of a light, airy, and beautiful crust, rolling pins will drive out the critical gasses that are necessary for a light, airy and beautiful crust, leaving you with a thick, difficult, and unwanted nightmare.
    • Use just your hands to stretch pizza dough, never a rolling pin!

    Avoid using any scented moisturizers or soaps on your skin. You’ll be stretching the dough with your hands a lot during this process. If you use strong smells, they will transfer to your pizza dough and alter the flavor profile. Before you get in the water, use gentle soaps and moisturizers.

    Don’t just throw it into the air. I understand what you’re going through. It appears to be entertaining. And you might even be able to pull it off at some point in the future. However, that does not come without a great deal of practice. Make sure to leave the pizza tossing to the pros, otherwise your pizza may wind up on the floor.

    Allow enough time for it to proofread correctly. Trying to work with pizza dough that has been over or under proofed will be a serious hassle, if not plain impossible. Check to see that your dough has been proofed for the appropriate period of time.


    When using the proper technique and guidelines, stretching dough is a simple task that can be completed by anybody – even complete beginners. To find out more about how to stretch pizza dough, have a look at the commonly asked questions section below.

    What does stretching pizza dough do?

    Stretching pizza dough effectively produces a blank canvas to which cheese, pepperoni, vegetables, and any other toppings you like may be put and then baked or baked and stretched again. As a result of the stretching process, you will get a delicious crust that is airy and lightweight with just the proper amount of doughiness and crunch.

    Why stretch the dough instead of rolling it out?

    Gases are formed in the dough while it proofs, which helps to achieve a flaky, desired top. When you lay out the dough using a rolling pin, the gasses will be forced out of the dough. As of this stage, you’re dealing with dough that’s firm and dense in texture.

    Should you stretch and fold pizza dough?

    Not stretching the dough, but rather kneading it, is the purpose of the stretch and fold approach (although the name may be confusing). Stretching and folding are excellent kneading techniques. Simple enough: take one edge of the dough and fold it over onto the other edge, spin it around and repeat.

    Should pizza dough be room temp before stretching?

    Yes! Cold pizza dough will not stretch and will nearly completely snap back into shape. Before attempting to stretch your dough, make sure it is at room temperature.

    Final Words

    • Stretching dough may appear to be a difficult task, but with practice and the proper skills, it is not too difficult.
    • Begin with room-temperature dough and a lightly oiled work surface.
    • Push the dough down to the bottom of the pan, then use the DJ approach and gravity to stretch it out to the form you want.
    • Prepare the topping, bake it, and serve it!
    • Do you ever bake your own pizza at home?
    • What method do you use to stretch your pizza dough?

    Please share your approach with us so that we may try it!Since I was a child, I’ve been a huge fan of sweets.This prompted me to go on a self-taught baking quest that began when I was thirteen years old.

    1. Over ten years have passed since I began my baking experiences, and I’ve gained a great deal of knowledge along the road.
    2. People now clamor for my wonderful sweets, whether it’s a chocolate cake or a strawberry crepe, and I’m thrilled.

    7 Steps to Stretch Pizza Dough

    • It may appear difficult at first, but with experience and the proper skills, stretching dough is not too difficult.
    • Make a dough that is room temperature, and place it on an oiled surface.
    • Push the dough down to the bottom of the pan, then use the DJ approach and gravity to stretch it out to the form you want it.
    • Cook till the top is golden brown.
    • Cooking homemade pizza is something you could like doing.
    • What method do you use to stretch your pizza dough to its maximum length?

    Please share your approach so that we may try it.Since I was a child, I’ve had a soft spot for sweets.From the age of thirteen, I embarked on a voyage of self-taught baking.

    1. After more than a decade of baking and experimentation, I’ve gained a great deal of knowledge and experience.
    2. Whether it’s a chocolate cake or a strawberry crepe, everyone are raving about my wonderful creations these days!

    Tools and equipment

    • Ingredients: half pound of pizza dough, a mixing bowl, olive oil, a kitchen towel, plastic wrap, a pizza peel or sheet pan, baking paper, cornmeal

    Step-by-step guide on How to stretch pizza dough

    Step 1: Bring your dough to room temperature

    • When your pizza dough is at the proper temperature, stretching it will be much easier to do.
    • And that means it’s time to turn up the heat.
    • If you’ve just finished making your own dough, give yourself a pat on the back!
    • Towards the end of the first 1.5 to 2-hour rising period, it is appropriate to move on to this stage of preparation.
    • If you’ve already purchased your dough, remove it from its plastic packaging right away.
    • Apply a few drops of olive oil on the inside of your bowl’s inside surface.

    We’ve found that using a paper towel makes this process the most convenient.Afterward, lay your dough inside the bowl and cover it with plastic wrap.As the dough rises, this will help to keep it airtight.

    1. Place the bowl in a warm location for at least 30 minutes before using.
    2. This method is best if you have an oven with a very low temperature setting — approximately 80 degrees Fahrenheit or below.
    3. The gluten in your pizza dough will be softened as a result of this procedure.
    4. It’s impossible to stretch cold dough because it will snap back in your face, giving you a great deal of frustration!
    5. While you’re waiting, take off any jewelry you’re wearing, such as watches or rings.
    6. This will eliminate the possibility of their ripping the dough.

    Step 2: Prepare your pizza peel or baking sheet

    • If you’re serious about baking pizza, you’ve probably already made the investment in a pizza peel.
    • This is an utensil that resembles a shovel, but it has a large flat surface on which to drop your pizza into the oven, rather than a handle.
    • But don’t be concerned if you don’t have a pizza peel on hand.
    • It is possible to get similar results by scraping the back of a baking sheet or a pan.
    • Cover the surface you’ll be working on with baking paper and sprinkle some cornmeal on top to finish it off.
    • When you put the dough in the oven, it will not adhere to the surface because of the flour you used.

    Step 3: Prepare your work surface

    • It is necessary to prepare your work area in order to prevent the dough from adhering to it as well.
    • When dealing with most types of dough, you’d sprinkle flour on your work surface.
    • However, please do not do so here.
    • It will make the foundation of your pizza overly hefty.
    • Instead, drizzle between 2 and 3 tablespoons of olive oil onto your work area and softly rub it in.
    • (See also: You may also apply a drop or two on your hands.

    This means that they’ll be coming into contact with the dough quite a bit!A dual role will be performed by the oil.Not only will it prevent your dough from sticking to your surface and hands, but it will also aid in the development of the color and texture of your crust.

    1. Pro tip: Because the olive oil is mostly serving as a lubricant in this recipe, you don’t have to be too particular about the type of olive oil you use.
    2. However, if you want to go to great lengths to ensure that your crust has the best flavor possible, use extra virgin olive oil.
    See also:  How To Make School Pizza?

    Step 4: Create a flat disc

    • After the dough has rested for half an hour in a warm location, it is ready to begin working with it.
    • The first step is to flatten down the spherical ball into a disc-shaped object.
    • To do so, dump it out onto your oiled work area and wipe it down.
    • Make a flattish circle with the palm of your hand by pressing down on it.
    • We’re going to expand the circle a little bit further now.
    • With your fingertips, gently press the center of the dough outward, allowing it to gradually stretch out.

    Leave about a half-inch of dough around the outside of the pan uncut.The outer crust will be formed as a result of this.Continue pressing the dough circle until it is approximately half an inch thick.

    1. It will be around 6 inches wide at this point, assuming you are using half a pound of dough per pizza.
    2. Don’t be too concerned if you don’t have a perfectly round shape at this time.
    3. Pro tip: We’ve discovered that using the three middle fingers of each hand is an effective approach for spreading the disc.
    4. This will allow you to apply consistent pressure to the dough, which will aid in the expansion of the circle in a more uniform manner.

    Step 5: Allow your dough to rest if need be

    • This following stage is dependent on how well your dough is behaving at this point in its development.
    • Pressing on it causes it to shrink back somewhat and gradually, which is acceptable – you may skip this step if it does.
    • However, if it snaps back fast, as if it were a rubber band, it will need to be rested again.
    • Leave it on top of your workstation with a clean kitchen towel draped over the top to protect it.
    • Wait between 15 and 20 minutes before continuing.
    • Return to the previous stage and flatten out the disc until it’s half an inch thick, then repeat the process.

    If it snaps back rapidly again, go through the procedure again.Continually work your way around the dough until you have a circle half an inch thick that keeps its form effectively.

    Step 6: Stretch the dough

    • The Italian pizza cooks who spin the dough on their knuckles and flip it in the air are well-known to all of us.
    • It’s now up to you to follow in their footsteps.
    • I’m not serious!
    • As great as it appears, you’ll achieve far better outcomes if you keep things simple when you first start off.
    • The approach we’re going to walk you through relies on gravity to perform much of the heavy lifting.
    • Take your circle of dough and pick it up with both hands on one edge.

    Allow the remainder of the disc to dangle down toward your worksurface.Slowly turn the disc in your hands, shifting it from one to the other hand.Essentially, the action you’re going for is similar to that of spinning a steering wheel.

    1. As you turn the dough, pinch it between your fingers to keep it from sticking.
    2. Depending on your preference, you can squeeze directly at the edge or a bit closer to the middle.
    3. Using a pinching motion closer to the center of the pizza, you will get a thicker outside crust when it comes out of the oven.
    4. It’s demonstrated in this YouTube video, which is provided by Ooni Pizza Ovens.
    5. The section to pay attention to is their ″step 3.″ You should stop when your pizza base is approximately a third of an inch thick and 11 inches wide.

    Step 7: Iron out any imperfections

    • Now, lay the dough disc on top of your baking sheet or pizza peel that has been prepped.
    • Consider this for a moment.
    • If it’s exactly round and uniform, that’s a huge accomplishment!
    • You’ve managed to achieve pizza perfection!
    • But don’t be concerned if the situation appears less than perfect.
    • We’re going to take care of it right now.

    If you have any pieces of the crust that are more than a third of an inch thick, simply push them out with your fingers.Additionally, if you have any thin sections, thicken them up.To do so, pinch the dough around your thumb and index finger in a pinching motion with your thumb and index finger.

    1. And don’t be concerned if the outer border of your pizza appears to be almost identical to the centre at this point.
    2. All of that will alter after the toppings add more weight to the dish.
    3. Additionally, after it is placed in the oven, the outside edge will puff up.
    4. Your foundation is now complete and ready to be decorated with the toppings of your choosing!

    Extra tips

    • If you have the luxury of time, you may let your pizza dough rest for up to four hours before baking it. If you place a piece of plastic wrap on top of your dish, everything will be OK.
    • To achieve the typical Neapolitan style foundation, place the dough in front of the light for a few minutes before baking it. When it’s correctly stretched, you should be able to see the light through it.
    • A second step can be added following the ″steering wheel″ action if you wish to take your dough stretching to the next level, as described above. This may be used to target any areas of your dough that are excessively thick.
    • Cup one hand around the other, as if you were holding a mug, while holding the dough on top of your hands. When you are finished, slowly move your hands apart, raising your fingers as you do so. Take care not to push your fingers directly into the dough as you do this. If you do that, the dough will rip
    • it’s a good idea to flip the dough over from time to time as you’re stretching it to prevent this. This will ensure that you have an even level of consistency on both sides.
    • Just before you put your pizza in the oven, give your pizza peel or baking sheet a slight shake. If the dough moves slightly while you work it, you may be certain that it will not stick when it goes into the oven.

    Ready to make your own pizza?

    • With any luck, this instruction has given you the courage to expand your pizza dough.
    • This aspect of the pizza-making process might seem scary, but there’s no reason why even complete beginners can’t get excellent results.
    • Simply take your time and work your way through each step.
    • And if things don’t work out the first time, you can always go back a step and try again.
    • If you’ve ever tried to stretch pizza dough, we’d love to hear about your experience.
    • And if you have any advice or tips, please share them in the comments section.

    Enjoy your pizza-making endeavors!

    7 Steps to Stretch Pizza Dough


    • Ingredients: half pound of pizza dough, a mixing bowl, olive oil, a kitchen towel, plastic wrap, a pizza peel or sheet pan, baking paper, cornmeal


    • Bring the dough to room temperature before using it.
    • Prepare your pizza peel or baking sheet according to the manufacturer’s instructions.
    • Prepare your work surface
    • make a flat disc out of paper or cardboard.
    • Allow your dough to rest if it is required.
    • Stretch the dough and smooth out any flaws before baking.

    How to Stretch Pizza Dough Like A Professional

    • The most recent update was made on December 22nd, 2021 by When it comes to creating pizza at home from scratch, the dough is perhaps the most difficult element.
    • To make a pizza, anyone can pour sauce on it, shred cheese on top of it, and then add toppings by hand.
    • These are the enjoyable aspects of the pizza-making process, and perhaps the dough-making process is enjoyable for you as well, but it can be difficult at times.
    • There are certain issues that you may have, such as the dough not extending and then ripping when you try to stretch it out further than it should.
    • After all, it is necessary to flatten the dough in order for it to fit neatly into the baking sheet on which the pizza will be baked.
    • You can’t just throw a ball of dough in the oven and then top it with sauce, cheese, and other toppings and call it a day.

    It has to be stretched out, but getting it to stretch in the way you want it to is not always easy to do.There may be moments when the dough acts like a rubber ball and resists your attempts to stretch it, returning to its original position after you have stretched it a little bit more.What might be the source of this problem?

    1. It’s possible that you’re using too much of some components, so make sure to carefully follow the directions on your homemade pizza recipe.
    2. It’s possible that the recipe you’re using is incorrect, and if your pizza consistently has this problem with it not stretching, you may consider trying a different recipe.

    How to Stretch Pizza Dough by Hand

    • It goes without saying that the best and most significant advice I can give you for stretching out pizza dough is making sure it is sufficiently heated.
    • It will be chilly when you take the dough out of the fridge to bake the pizza if you have made it the night before and stored it in the fridge to keep it safe from contamination.
    • To get it moving again, you’ll need to warm it up like a hibernating bear.
    • It will not respond well to your attempts to stretch it until it has reached at least room temperature.
    • As a result, allow the dough to rest at room temperature for approximately 30 minutes or until it is warm enough to handle comfortably.
    • In order to stretch pizza dough, I want to share another trick with you that I learned when making pizza.

    Do not attempt to stretch the dough before pressing it down into the pan.You should avoid attempting to stretch it out of its spherical shape.By pressing the dough from the center outwards, you will be able to flatten the ball of dough down to a considerably lower height.

    1. Your palms and fingers will be used to press down on the entire ball as you work your way around the table.
    2. Once it has become somewhat flat, it may be stretched out to the appropriate form and size.
    3. You don’t have to wait until the object is absolutely circular before attempting to flatten it.
    4. Before it is stretched to fit a baking sheet or a pizza pan, the dough might take on an amorphous, oblong shape.
    5. It is quite OK for your dough to provide some resistance.
    6. However, if it is extremely resistant to being bent and snaps back to its original shape or close to its original shape, it is too early to begin working with it at this point.

    It need some downtime to recuperate.Allocate around 10-15 minutes for this to occur, and then attempt to extend it out once again.

    Should You Stretch Dough in the Air?

    • Throwing the dough into the air to spread it out is something you have certainly seen on television or at a pizza parlor at some point.
    • Why do they do this, and is it required in order to stretch the dough and make a handmade pizza from start to finish?
    • It is not the best method for learning how to manually stretch pizza dough to throw the pizza into the air.
    • It is quite easy to tear the pizza in this manner, or to overstretch it in one or the other direction.
    • The worst-case scenario is that you drop the pizza, something you want to prevent at all costs.
    • The act of tossing the pizza looks amazing, but save that for the show offs and concentrate on getting your pizza to stretch on the counter or a baking sheet.

    How to Stretch Pizza Dough without Tearing

    • If your dough is clinging to the counter and ripping, it is necessary to use a method to keep it from sticking.
    • The most effective approach to accomplish this is to apply some oil to the dough itself or to the surface on which you are stretching it.
    • If you’re working with the dough on the counter, a little oil will help it stretch more easily.
    • It is not necessary to spend a lot of money.
    • Pour some oil into a baking pan and distribute it about before placing the dough on the pan, if you are stretching the dough onto a baking sheet or baking pan.
    • Another approach to ensure that the dough does not rip when you are stretching it out on the pan or the counter is to include a small amount of flour into it.

    Take a few pinches of flour (not too much) and pat it into the dough’s surface all over the place.Lightly dust it with flour and then attempt to stretch out the dough as much as possible.It should be a lot less difficult to deal with after that.

    How to Fix Holes in Your Pizza Dough

    • You’ve mastered the art of stretching pizza dough.
    • Now, let’s speak about how to deal with one of the most frustrating and typical issues that arise while creating homemade pizza dough: the dough sticking together.
    • When you stretch out the dough, you may see some thin places here and there, and some of those thin spots may be so thin that they cause holes in the dough to form.
    • That is an issue, but it is a problem that can be solved.
    • Pinching the holes together is what you need to accomplish.
    • With order to close the hole, grasp the edges of the hole in two fingers and pinch them together.

    That will take care of your holes in a short period of time.If the pinching movement only results in the creation of more holes when you perform it, the dough is excessively thin in that particular section of the dough.It is possible to press lumps of dough or high parts in your dough toward the thinner areas by looking for lumps or high areas in your dough.

    1. If you’ve been wondering how to stretch pizza dough, maybe this has answered all of your questions.
    2. Once you’ve mastered this portion of the pizza-making process, the remainder is quite straightforward.
    3. After you’ve prepared a few pizza crusts, you’ll be able to handle it with ease from then on, quickly finding out what to do when your dough isn’t responding as expected.
    4. If you forget, simply return to this page and review my suggestions for future reference.

    Pizza dough won’t stretch – Pizza Tips to improve homemade pizza

    • Pizza enthusiasts are well aware that there are two factors that contribute to a perfect pizza: the toppings and the quality of the foundation.
    • When it comes to pizza bases, they should be thin and crispy on the surface and soft and airy in the inside.
    • The ability of the pizza dough to expand is essential for this.
    • Let’s have a look at this together if your pizza dough isn’t stretching without tearing.
    • The next sections will go over each component of preparing the ideal pizza dough, but if you already have the dough out on the counter, here’s a quick solution: If your pizza dough does not expand, it is likely that it need additional fermentation time.
    • If it’s too stiff, let it aside on a floured surface for 15 minutes before attempting again.
    See also:  How To Make Pizza Dough With Self-Rising Flour And Yeast?

    For tearing, it is necessary to allow it to rise for a few hours or to place it in the refrigerator overnight.The gluten will help to strengthen the dough and allow you to stretch it.Listed below are the seven things you’re (probably) doing incorrectly.

    1. Increase the quality of your baking by taking advantage of my free email course- Sign up for our newsletter here!
    2. Please allow me to digress for a moment.
    3. If you’re wondering why your pizza dough isn’t rolling out, you’re not alone.
    4. Many home bakers experience the same issue.
    5. The answer can be found in a decent recipe that makes use of the techniques that Italian pizzerias have been utilizing for decades.
    6. The type of flour used, the amount of kneading done, the length of rest (fermentation) time, the temperature used, and other factors all have an influence.

    Hello, there!The following links are affiliate links, which means that if you choose to make a purchase through one of these links, I may receive a small compensation at no additional cost to you.I much appreciate your assistance, and I hope you find the piece to be interesting.

    What makes dough stretch?

    • Preparing the dough will help you understand how to make pizza dough more elastic, so take a minute to learn how the dough forms.
    • Upon contact with water, the protein in the flour uncoils and expands to produce long, flexible strands of gluten.
    • Gluten may be found in two different forms: glutenin and gliadin.
    • Bread’s strength and flexibility are due to glutenin, which is a protein.
    • It provides the dough with the capacity to maintain its form while rising.
    • Gliadins help to stretch the structure of the dough.

    It permits the air pockets to expand in accordance with the amount of gas being produced.

    The importance of gluten development

    • Both forms of gluten are required for the proper quantity of growth in order to produce a high-quality pizza foundation. When the dough is molded, the elastic property of glutenin allows it to return to its original shape. It is still necessary because it helps to keep the gas in the dough from escaping as the pizza bakes. Because of the extensibility provided by gliadin, the dough may be stretched without ripping or contracting. When it comes to stretching dough into pizza discs, a high concentration of beneficial gliadin is essential. We may increase the amount of extensibility and elasticity by doing the following: By selecting the most appropriate flour,
    • We’ll do this by treating it in the most appropriate manner for pizza

    The amounts of the two forms of gluten in each brand of flour differs from one to the next. Choosing the correct flour is critical for achieving the proper balance of gluten development in pizzas. When cooking pizza, it is preferable to use a particular pizza flour that has been properly chosen.

    Is pizza flour better than bread flour?

    • Pizza flour is primarily sourced from Italy and selected for its ability to produce delicious pizzas.
    • In these flours, the performance of the gluten is at its best when it comes to stretching.
    • They are often generated from soft wheat and perform well during lengthy, cold bulk fermentation, resulting in a large amount of sweet tastes being produced.
    • To produce pizza, we don’t absolutely need to use pizza flour.
    • However, it’s probable that if you make the modification, you’ll discover that many of your problems will be resolved.

    What else improves the structure of the dough

    Now that we’ve decided on the flour, we need to figure out what to make with it. For this, I’ve chosen three fundamental areas that have the most influence and that all have an impact on one another.

    1) The right amount of water in the recipe

    • The amount of water used in the recipe is critical in order to get the trademark crispy outer layer and fluffy inside of a good pizza.
    • Pizza doughs are extremely crumbly and dry.
    • It makes them difficult to knead, even with the aid of a dough mixer on occasion!
    • Water is used sparingly because we desire a tight gluten network in our dough.
    • A wetter dough would stretch too readily, resulting in the dough puffing up like focaccia when cooked, which would be undesirable.
    • Using 55 percent water to the weight of the flour as a starting point is a good place to start.

    It’s only enough to hydrate the gluten at this point.You can add extra water during the kneading process if the dough is too dry to mix into a mass; nevertheless, keep in mind that the dough is designed to be tough!

    2) Plenty of dough maturity

    • Have you ever wondered why long-fermented pizza dough has such a sweet flavor?
    • This is due to the fact that the starch in the flour is broken down into simple sugars during the fermentation process.
    • These sugars include sucrose (table sugar), which is palatable to our palates and helps to tenderize the dough while baking.
    • When baking, the increased sugar level has beneficial effects on the finished product.
    • The rate of ″enzymatic browning″ increases as the severity of the Maillard Effect causes the crust to brown more quickly.
    • This shortens the baking time since it darkens the crust while maintaining a juicy, lightly cooked center.

    Many simple carbohydrates are absorbed by yeast cells, resulting in the production of alcohol and carbon dioxide.In the same way that gas is created by yeast respiration, organic acids are produced by it as well.Ethanol and organic acids contribute to the development of flavor, the preservation of quality, and the enhancement of gluten in the dough.

    1. Carbon dioxide generates gas, which is required by the pizza to puff up in the oven.
    2. When it comes to creating a high-quality pizza, the mix of these ingredients is critical.
    3. The optimal circumstances for dough maturation will be discussed in more detail later on.

    3) The perfect amount of kneading for pizza dough?

    • Kneading pizza dough is a time-consuming operation that many ″want-to-be″ pizza chefs miss.
    • Pizza that has been improperly kneaded will have a hard crust, dry crumbs, and an uneven crumb texture.
    • Professional pizza cooks might spend up to 20 minutes kneading their dough.
    • If you want your pizza to be light and airy, knead the dough by hand or in a dough mixer on the slowest setting for at least 10 minutes before baking.
    • Gently kneading the pizza dough is essential.
    • Professional pizza mixers only have one speed because high-speed mixing significantly increases the quantity of oxygen taken in by the dough.

    The presence of oxygen initially offers strength to the gluten, but over the course of a protracted fermentation, it will have a deleterious effect on the gluten.However, if you are kneading the dough by hand, you need not be concerned!

    How to test pizza dough for when kneading has finished

    • The windowpane test will determine when the kneading process should be completed.
    • Contrary to what you may have read on other baking websites, you should not attempt to get your pizza dough to the complete translucency stage.
    • If it is allowed to bulk ferment for more than a few hours, it will overdevelop and eventually collapse.
    • Target stage 2 on my window pane guide, which is the point at which the dough remains together when initially stretched but tears quickly when pressure is applied.
    • While the gluten is resting, it will continue to grow.
    • The longer the fermentation time is meant to be, the less labor you want to put into it.

    How long should pizza dough rest?

    • For high-quality pizza, the dough must be let to rest for an extended period of time during the bulk fermentation stage.
    • It is at this stage that organic acids, as well as gas and ethanol, begin to accumulate.
    • In addition, the starch is broken down, and the gluten will strengthen its linkages as a result of this.
    • After kneading, the dough is covered and allowed to ferment for a few hours before being used.
    • This is followed by a second resting period before being stretched a third time, before being completed with toppings and placed in the oven to bake.
    • The overall amount of resting time will vary depending on the recipe.

    You may expect it to take anything from 2 hours to 3 days, however most skilled pizza makers agree that you shouldn’t expect it to be fast.The majority of traditional pizzerias require a total development time of at least 24 hours.Authentic pizza dough is kneaded for 20 minutes and then allowed to rest for at least 12 hours, preferably in the refrigerator, before being baked.

    1. Once split into pizza-sized chunks, the mixture is allowed to rest for another 12 hours before being used.
    2. The pizza bases will last for another 6 hours in the refrigerator before they begin to deteriorate.

    Why do we leave pizza dough for so long?

    • The amount of time that pizza dough should be allowed to rest is a variable about which every pizzaiolo has an opinion.
    • Some individuals swear by a 24-hour rest period, while others believe it is only effective after 48 hours.
    • I’ve even heard of dishes that were completed in less than 30 minutes and turned out fantastic!
    • When the dough is warmed, the amount of yeast and organic acid development rises, resulting in a faster rise.
    • This will be detrimental to the dough since the gluten growth will not be able to keep up with the increased speed.
    • The temperature of the bulk fermentation has an effect on the taste of the dough as well, because complex starches are broken down in the cold.

    These have sweeter flavors and fragrances than the others.It will take longer for the dough to form if we refrigerate it, which significantly improves the taste!

    The ideal temperature to ferment pizza dough

    An overnight fermented pizza is made by putting the dough in the refrigerator overnight and letting it rise at 3 degrees Celsius (37F). Once placed in the refrigerator, the dough can be kept there for up to 48 hours. For most people, 6-8 hours at 25 degrees Celsius (77 degrees Fahrenheit) is sufficient.

    Do I use the fridge for both of my doughs rises?

    • Frequently, the initial surge occurs in the refrigerator.
    • A second rise is achieved by dividing the dough pieces and let them to rest at room temperature for a period of time.
    • Other pizza makers place the dough in the refrigerator for both phases of the process.
    • Some bakers increase the time of the first rise to 24 hours and then bake the bases after only 2-3 hours at room temperature after splitting the dough.
    • It all depends on your schedule; a popular bakery regimen may or may not be suitable for you.

    Why use the fridge to rest pizza dough?

    • A large role in the development of a robust bread dough is played by the formation of lactic acids, oxygenation (of the flour), and gas generation.
    • They are typically welcomed in the bread-making industry, but for the manufacturing of pizza, it is critical that we maintain control over their degrees of growth.
    • When the amounts of lactic acid and oxygen in the dough get too high, the dough’s extensibility is compromised.
    • We also don’t want the bread to become too gassy since it would be difficult to form and would wind up looking more like a focaccia.
    • It is critical to decrease air exposure by kneading the dough gently, covering it, and lowering the temperature in order to mitigate these dangers.
    • The activity of Lactic Acid Bacteria and yeast is reduced as the temperature is lowered.

    This simple approach permits the pizza dough to continue forming gluten and breaking down starch even after it has been baked.

    Pizza making fermentation routine

    • It is recommended that the first rise takes place in the refrigerator and lasts for approximately 12 hours after kneading.
    • If the dough is too weak to divide before it has had enough time in the fridge, either lengthen the time in the fridge or warm it up again the following time.
    • If the dough is gassy or sticky, it means that it has been over-proofed and will require less time the next time.
    • The second rise should be at room temperature after the first has been divided into parts.
    • Cooler temperatures are ideal for pizza, but they might cause dough fermentation to be slowed to such an extent that it becomes detrimental to the bread.
    • When the dough pieces have become soft and are beginning to feel a touch gassy, they are ready to be rolled out.

    Allowing them to climb too high will result in their being over-proofed.Alternatively, they may be stretched onto a baking sheet and cooked, or they can be placed in the refrigerator for 4-6 hours until it is time to bake.Before the toppings are applied, it is common practice to stretch the pizza doughs and then let them to rest on the table for 5-15 minutes before stretching them once more before baking.

    1. There will be sufficient time for the gluten to relax and stretch without ripping.

    How much yeast to use

    For a variety of reasons, a pizza recipe that calls for only a small amount of yeast is preferable.

    1) A small rise

    We don’t want too much gas production in our pizza dough, to be honest. Apart from the typical ″PUFF″ of the crust, we want to minimize the amount of gas produced by the crust to a bare minimum while it bakes. A modest amount of yeast (or sourdough) in the recipe helps to inhibit gas generation and the formation of organic acids in the final product.

    2) Optimum use zone

    In order for pizza dough to be ready for baking, a large amount of time must be allowed for. The service period of a crowded pizza shop might last several hours. To achieve this with a very active dough, we must decrease the development time down in order to lengthen the period during which the dough is at its peak.

    Should I autolyse pizza dough?

    • The autolyse step is a stage in which the dough is allowed to hydrate without the addition of any additional salt.
    • It takes place prior to the kneading of the dough.
    • Because it improves the extensible qualities of the gluten, it makes sense to consider utilizing this process for making pizza dough as opposed to other methods.
    • I had assumed that it would be utilized by all pizza producers, but this has not been the case.
    • When making a one-day pizza dough, a 30-minute autolyse will assist the dough stretch when it is time to shape it.
    • Autolyse, on the other hand, is not recommended when a fermentation duration of 24 hours or more is followed.

    Unlike other types of dough, pizza dough is dry and must be kneaded carefully for a considerable amount of time.To bring the dough together, it will take several minutes of kneading before the autolyse can be started.Following the autolyse, the yeast and salt are incorporated into the dough, and the slow kneading process is carried out.

    1. As we work with a semi-developed dough, it is difficult to scatter the additions, and we run the risk of overworking the dough.
    2. In addition, the procedure of generating a pizza dough is already flawless, so we don’t need to go through with it.
    3. Strengthening the gliadin gluten causes it to peak earlier and deteriorate by the time it is ready to be molded.

    Putting it all together

    • In order to make pizza, you must strike a balance between gluten strength, dough maturity, and avoiding over-oxygenation.
    • It is necessary to develop the dough until it reaches its peak at the moment when the pizza is to be baked in order to make the perfect pizza.
    • Having the ability to stretch

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