How To Get Pizza Dough To Stretch?

If your pizza dough is quickly snapping back or difficult to stretch, your dough is too tight. Cover your dough with plastic wrap and let it sit for 10-15 minutes. After a bit of rest, the gluten in the dough will relax, making the process of stretching much easier.

Can you stretch cold-fermented pizza dough?

But we’ve recently found a way to make the stretching process even easier for any cold-fermented pizza dough: Shape the proofed dough into balls and then return it to the fridge for 4 to 24 hours before stretching it. This allows natural enzymes in flour to continue to break down the gluten, helping it return to its relaxed state.

What is the best hydration for stretchy pizza dough?

The best hydration for stretchy pizza dough is 60-65%. You can go even higher, but that will make the dough sticky, and hard to work with. 60-65% is, therefore, a good starting point. Cold dough is also hard to stretch.

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.

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.

Why does my pizza dough not stretch?

The main reason pizza dough is not stretchy is improper gluten development, the gluten strands are too tight because the dough doesn’t get enough time to relax, you’re using the wrong type of flour, the dough is too dry, or the dough is too cold.

How do I make my dough stretch better?

Knead Your Dough Properly

Gluten is what helps create a stretchy texture, allowing the dough to stretch without breaking. Though it’s important to knead your dough thoroughly, it’s not necessary to knead your dough for long. We recommended kneading your dough for about 4 to 6 minutes!

How do you stretch pizza dough without shrinking it?

Stop Pizza Dough Shrinking With These 5 Tips

  1. Proofing the dough for longer as gluten relaxes over time.
  2. Bring dough to room temperature as gluten is tighter when cold.
  3. Reduce the protein in your flour as this forms gluten.
  4. Learn to stretch by hand for more control.
  5. Weigh your ingredients so they are accurate.

Why is my pizza dough so springy?

The reason why pizza dough is stretchy and elastic is because it contains a protein called gluten. The gluten in cold dough becomes tighter due to the lower temperature and this causes it to shrink when stretched out or snap back into place.

What happens if you over knead pizza dough?

What happens if you over knead pizza dough? Over kneaded dough will go from being strong and stretchy to being weak and sloppy. It will rip easily when stretched and will struggle to hold its shape. During shaping, an over kneaded dough is difficult to stretch and once baked, the pizza will be tough and dense.

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.

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.

Can you overwork pizza dough?

Sometimes when too much flour is added, dough will come out hard and stiff. This can be caused by overworking the dough either by hand or with a roller. Overworking dough will pop all the tiny bubbles that make pizza crust so airy and fluffy once cooked. The hard crust can also be caused by the type of flour you use.

Why is my pizza dough not smooth?

Why isn’t my pizza dough smooth and elastic? A dough that does not become smooth and elastic is typically a problem with the gluten development. Either the wrong flour with too little protein was used or you did not knead the dough for long enough.

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.

What does Overworked dough look like?

A well kneaded dough will be stretchy, elastic, and bounce back when poked. Overworked dough can happen when using a stand mixer. Dough will feel “tight” and tough, as the gluten molecules have become damaged, meaning that it won’t stretch, only break, when you try to pull or roll it.

How long can pizza dough sit out?

And now you’re wondering, how long can my pizza dough safely sit out? Most pizza dough recipes or store-bought variations can sit out for four hours without compromising texture or flavor. And, you can typically use pizza dough left out for up to eighteen hours if you don’t mind flat crusts.

What is the cause of her shrinking dough?

Pastry shrinks when it’s baked as its liquid content (from eggs, butter and water) evaporates. Here’s how to help stop your pastry shrinking in the oven and ruining your tart case. When flour combines with liquid, proteins in it form elastic strands of gluten.

Pizza Dough Not Stretchy. How to Make Elastic, stretchy Pizza Dough

  • Is this something you’ve experienced before? Tight, dry, and hard pizza dough that won’t expand, does this sound familiar? That’s something we’ve all experienced, and it’s really annoying. As a result, I spent some time investigating what it is that makes pizza dough elastic. And here’s what I discovered: the key to flawlessly elastic pizza dough can be found here. 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. You’re using the wrong kind of flour.
  • Excessive or insufficient kneading (resulting in both excess and under production of gluten)
  • The dough is not sufficiently loosened
  • Odugh, you’re too dry
  • Dough that is too cold

Gluten, the cause of all your trouble

The most prevalent explanation for dough that isn’t elastic has to do with the gluten in the recipe.A collection of proteins included in wheat flour that serves to hold the dough together is referred to as gluten.When you add water to the flour and knead the dough, the gluten in the wheat begins to build a network.

The more you knead the dough, the more this network becomes stronger and stronger.Hydration also aids in the formation of gluten over time.As a result, the gluten will grow even if the dough is not kneaded for a lengthy period of time.

If this gluten network becomes too developed, the dough will become exceedingly elastic and difficult to stretch as a result.A lack of development on the other hand will result in the dough just ripping when you attempt to stretch it.Because of this, it is critical to have the proper quantity of gluten development.There are three main reasons why you want the gluten network to grow:

  1. Create a framework for the dough.
  2. Capture the gas produced by fermentation
  3. Make the dough with your partner

During fermentation, if the gluten in the dough hasn’t grown sufficiently, the dough will puncture and won’t be able to hold onto the CO2 created by the yeast.Additionally, stretching and launching the dough into the oven without creating holes in the pizza will be difficult.The amount of gluten in the wheat, how much you knead the dough, and how long the dough is allowed to rise are the three key elements that influence how strong or weak the gluten network becomes.

As a result, you must begin with the proper sort of flour and the appropriate quantity of kneading.The strength of the gluten network, on the other hand, is not the only factor that influences the stretchiness of the dough.When you knead the dough, the gluten strands become tight, making the dough more elastic.

When the gluten is tight, the dough becomes elastic and difficult to stretch out of the bowl.However, if you let the dough to rest, the gluten will get more relaxed and the dough will become easier to stretch.Consequently, you want a robust gluten network to avoid ripping, but you also want the gluten to be able to relax a little bit.This will result in a dough that is soft and malleable, and it will be simple to stretch.

If you want to learn all there is to know about gluten, read this article.

What makes pizza dough stretchy?

The balance between gluten growth and how relaxed the gluten is are the two most important aspects in determining how elastic the dough turns out to be.

It’s all about the flour

To prepare a delicious pizza, you must start with high-quality ingredients.The key to optimal gluten formation is to start with wheat that has the appropriate amount of gluten.The ideal quantity of gluten to consume is between 10 and 13 percent.

You’ll wind up with a weak dough that won’t retain its shape throughout the proving process if you use cake flour, which has a low gluten content.Furthermore, if you use bread flour, which contains a high concentration of gluten, you will end up with a dough that is excessively elastic.As a result, you should strive for something in the middle, such as Tipo pizza flour.

Italian Tipo 0 or Tipo 00 flour are the greatest types of pizza flour.This is also what the True Neapolitan Pizza Association, which established standards for Neapolitan pizza, recommends as a good practice.Pizza flours are available in a variety of grades and gluten contents.However, the majority of Italian Tipo 0 or Tipo 00 will be in the 11-13 percent range and will produce excellent results.

Caputo Pizzeria makes a fantastic all-purpose pizza flour.Caputo Pizzeria uses Tipo 00 wheat manufactured in Naples, Italy, for their pizza dough.A particularly high-quality flour that is used by many pizzerias in Naples and contains exactly the perfect amount of gluten, this is a great choice.The Caputo Pizzeria’s Tipo 00 Pizza Flour is a specialty flour.If you purchase something after clicking on this link, we will receive a tiny commission at no additional cost to you.

Relaxed dough is easier to stretch

One of the most typical reasons why pizza dough becomes overly stretched is because the gluten has become too stiff.Because the gluten network is becoming stronger as you knead the dough, it is also becoming more compact.A relaxed dough is considerably simpler to stretch than a stiff dough.

One of the most typical mistakes people do is to bulk ferment their dough, divide it into dough balls, and then attempt to stretch out the dough right soon after splitting the dough.When you divide the dough and roll it into dough balls, the gluten will tighten up even more.As a result, you must let the dough balls to rest once more in order to make the dough soft and elastic.

After that, you’ll discover that it’s lot easier to form your pizza.The length of time the dough takes to rest depends on the sort of pizza you’re making and the stretching technique you’re using.However, you must allow the dough to rest for at least 30 minutes to 1 hour before attempting to spread out the pizza.Allowing the dough balls to rest for 8-10 hours is recommended for Neapolitan pizza.

Making soft, beautiful dough that is easy to stretch into thin, even discs is the result of this method.The longer you let the dough balls out, the softer and more stretchy the dough will be when it is finished.Furthermore, it might be difficult to work with the dough without stretching the pizza foundation too thin.

Underkneading – lack of gluten development

Unless you knead the dough for an adequate amount of time, the gluten will not develop sufficiently to provide a good structure.The dough will not be able to maintain its form as a result.Furthermore, it will deflate when allowed to rise, and it will shred and tear when forced to be stretched.

As a result, the dough must be sufficiently kneaded in order to become elastic and flexible.When you knead the dough by hand, it will take around 15 to 20 minutes for the gluten to fully form in the dough.

Autolyse will make the dough more stretchy

Gluten, like other proteins, requires complete hydration in order to grow correctly.In order to be certain that it is, you might utilize a tool known as ″autolyse.″ ´ Simply combine the ingredients and set aside for 15-30 minutes to allow the dough to soak before kneading.This brief resting period allows the flour to hydrate, gluten to begin to form, and the amylase enzymes to begin converting starch into sugars, giving the yeast an advantage in the fermentation process.

This will result in a dough that is beautiful, extensible, and flexible.Additionally, it will shorten the kneading time a little.This is not required for Neapolitan and other long-rise doughs (such as cold fermented pizza), since the gluten will be sufficiently hydrated during the extended leave.

How to tell if gluten has developed enough

The Poke Test and the Windowpane Test are the two most frequent methods for determining whether or not the dough gluten has grown sufficiently.

The PoketTest

The Poke Test is as simple as poking the dough with your index finger and watching to see if it bounces back into shape. If it does, it indicates that the gluten has grown sufficiently and has become strong enough to maintain the form of the dough.

The Windowpane test

The Windowpane Test is another method of determining whether or not the gluten has grown sufficiently.To stretch out a little piece of dough, start by stretching it out as thin as you can without leaving a hole in it (see photo).If the gluten has formed sufficiently, you will be able to stretch the dough so thin that you will be able to see light passing through it.

This is an indicator that the gluten is sufficiently potent.

Overkneading – the gluten is too strong to stretch

Overdevelopment is another issue that can arise as a result of gluten use.This indicates that you’ve overworked the gluten to a dangerous degree.And built a network that is so powerful that it is difficult to extend your money.

It’s difficult to do by hand.So don’t be too concerned if you’re kneading the dough by hand.In order to get the best results from a stand mixer, I recommend running it in 5-minute intervals.

Then, using the poke or windowpane test, determine whether or not the gluten has formed sufficiently.It’s also a good idea to take a break from the dough because a stand mixer will raise the temperature of the dough if you use it for an extended period of time.

See also:  How To Keep Pizza Dough From Shrinking?


Another cause for your dough’s lack of stretchiness is that it contains too little water.

What is Hydration?

The amount of water in the dough in relation to the amount of flour is known as dough hydration. The higher the hydration (i.e., the greater the amount of water in your dough), the softer and more elastic your dough will be.

What Is the Best Hydration for Stretchy Pizza Dough?

The ideal hydration for elastic pizza dough is 60-65 percent water by volume. You may increase the temperature any more, but doing so will make the dough sticky and difficult to handle. As a result, 60-65 percent is an appropriate beginning point.


It is also difficult to stretch cold dough.When gluten is exposed to cold temperatures, it tightens up.And when it’s heated, it becomes pliable.

When the dough is at room temperature, between 70 and 75 degrees Fahrenheit (21 and 24 degrees Celsius), it is often the simplest to handle.Consequently, if you are working with cold fermented pizza dough that has been stored in the refrigerator, you must allow it time to warm up before stretching or shaping it.When the dough is cold, it will feel much firmer to the touch, making it more difficult to form the finished pizza.

As a result, remove the dough from the refrigerator and let it to sit out for 2-3 hours to allow it to come to room temperature before stretching out the pizza.If you leave the dough to ferment in a warm environment, you may discover that the gluten becomes overly soft and relaxed.After that, place the dough in the refrigerator for 15-20 minutes to let it to chill down and become easier to handle throughout the stretching process.

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.

  1. While the dough should be soft and malleable, it should not shrink back when you push it with your fingers.
  2. It is absolutely OK for the flattened disc to not be precisely spherical at this point.
  3. 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.

  1. 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.
  2. Pulling the dough from one hand to the other while the dough is hanging down is a slow process.
  3. Stretch the pizza as soon as possible until it is approximately 11 inches in diameter and approximately 1/3 inch thick.
  4. 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.

  1. Due to the fact that we overstretched the dough in the previous phase, the dough is possibly shrinking back.
  2. 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).
  3. 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).
  4. If the edge (or what will be the crust) is not thicker than the middle, don’t be concerned.
  5. The toppings will weigh down the center, resulting in a deliciously puffy crust when it is baked.
  6. 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.
  1. If you made your pizza on parchment paper, you may just slide it right onto your pizza stone without any additional preparation.
  2. Meghan Splawn is a food editor with a variety of skills.
  3. Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years.
  4. She specializes in everyday baking, family cuisine, and capturing natural light in her photographs.
  5. Meghan approaches eating with an eye on saving money and time while still having a good time.
  • 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.

7 Steps to Stretch Pizza Dough

The crust is the most important component of a delicious homemade pizza.So, what is the secret to getting it thin and crispy?How about a cookie that’s crunchy on the outside and flexible enough to fold in the middle?The answer is to stretch the dough out as far as possible.

  1. If you’re new to the world of pizza-making, this may seem intimidating – but don’t be discouraged!
  2. In this tutorial, we’ll guide you through the process of stretching pizza dough from start to finish.
  3. And when we’re done, you’ll be able to confidently create the pizza dough of champions on your own!
  4. As a result, without further ado, take this path to flawless pizza…

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.

  1. If you’ve already purchased your dough, remove it from its plastic packaging right away.
  2. Apply a few drops of olive oil on the inside of your bowl’s inside surface.
  3. We’ve found that using a paper towel makes this process the most convenient.
  4. Afterward, lay your dough inside the bowl and cover it with plastic wrap.
  5. As the dough rises, this will help to keep it airtight.
  6. Place the bowl in a warm location for at least 30 minutes before using.
  1. This method is best if you have an oven with a very low temperature setting — approximately 80 degrees Fahrenheit or below.
  2. The gluten in your pizza dough will be softened as a result of this procedure.
  3. It’s impossible to stretch cold dough because it will snap back in your face, giving you a great deal of frustration!
  4. While you’re waiting, take off any jewelry you’re wearing, such as watches or rings.
  5. 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.

  1. Cover the surface you’ll be working on with baking paper and sprinkle some cornmeal on top to finish it off.
  2. 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.

  1. Instead, drizzle between 2 and 3 tablespoons of olive oil onto your work area and softly rub it in.
  2. (See also: You may also apply a drop or two on your hands.
  3. This means that they’ll be coming into contact with the dough quite a bit!
  4. A dual role will be performed by the oil.
  5. 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.
  6. 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.
  1. However, if you want to go to great lengths to ensure that your crust has the best flavor possible, use extra virgin olive oil.

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.

  1. We’re going to expand the circle a little bit further now.
  2. With your fingertips, gently press the center of the dough outward, allowing it to gradually stretch out.
  3. Leave about a half-inch of dough around the outside of the pan uncut.
  4. The outer crust will be formed as a result of this.
  5. Continue pressing the dough circle until it is approximately half an inch thick.
  6. It will be around 6 inches wide at this point, assuming you are using half a pound of dough per pizza.
  1. Don’t be too concerned if you don’t have a perfectly round shape at this time.
  2. Pro tip: We’ve discovered that using the three middle fingers of each hand is an effective approach for spreading the disc.
  3. 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.

  1. Wait between 15 and 20 minutes before continuing.
  2. Return to the previous stage and flatten out the disc until it’s half an inch thick, then repeat the process.
  3. If it snaps back rapidly again, go through the procedure again.
  4. 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.

  1. The approach we’re going to walk you through relies on gravity to perform much of the heavy lifting.
  2. Take your circle of dough and pick it up with both hands on one edge.
  3. Allow the remainder of the disc to dangle down toward your worksurface.
  4. Slowly turn the disc in your hands, shifting it from one to the other hand.
  5. Essentially, the action you’re going for is similar to that of spinning a steering wheel.
  6. As you turn the dough, pinch it between your fingers to keep it from sticking.
  1. Depending on your preference, you can squeeze directly at the edge or a bit closer to the middle.
  2. 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.
  3. It’s demonstrated in this YouTube video, which is provided by Ooni Pizza Ovens.
  4. 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.
See also:  Which Pizza Sauce Is Best?

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!

  1. But don’t be concerned if the situation appears less than perfect.
  2. We’re going to take care of it right now.
  3. 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.
  4. Additionally, if you have any thin sections, thicken them up.
  5. To do so, pinch the dough around your thumb and index finger in a pinching motion with your thumb and index finger.
  6. And don’t be concerned if the outer border of your pizza appears to be almost identical to the centre at this point.
  1. All of that will alter after the toppings add more weight to the dish.
  2. Additionally, after it is placed in the oven, the outside edge will puff up.
  3. 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.

  1. If you’ve ever tried to stretch pizza dough, we’d love to hear about your experience.
  2. And if you have any advice or tips, please share them in the comments section.
  3. 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.

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.

How do you stretch out pizza dough without breaking it?

REFRIGERATE BALLS OF PIZZA DOUGH FOR 4 TO 24 HOURS BEFORE STRETCHING: Refrigerating balls of pizza dough for 4 to 24 hours makes stretching considerably simpler.

How do you make dough stretchier?

In a mixing dish, combine a sprinkle of salt with one-half cup of vital wheat gluten to form a paste. Add three tablespoons of water and mix thoroughly, first with a spoon and then with your fingers. If necessary, add another one or two teaspoons of water until the flour comes together and makes a wonderful soft ball.

How do you fix dough that won’t stretch?

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.

What is the secret to good pizza dough?

If you scoop flour directly from the flour container, you may wind up with more flour than you intended. In case your dough isn’t coming together properly (maybe because you used a little too much flour), add a little amount of warm water, a few tablespoons at a time, until the dough comes together smoothly.

Why is my pizza dough so stiff?

The first reason why your pizza dough becomes difficult is that it includes an excessive amount of flour in it.Alternatively, in baking words, the dough has a low moisture level.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.

How long can pizza dough sit out before cooking?

For how long can you leave pizza dough out before baking it? After it has risen, pizza dough should not be allowed to sit out for more than 3 hours. If you aren’t going to start rolling out the dough right away, store it in the refrigerator until you are. It is possible to build a skin on the dough even at room temperature because of the drying process.

How do you fix overworked pizza dough?

If you’re attempting to stretch your dough and it’s proving difficult, it’s likely that it hasn’t had enough time to prove properly. Stretch the dough only as far as it naturally allows you to, and if it refuses to cooperate, simply leave it to rest on your work area, covered with flour, for another 10 -15 minutes until it becomes elastic.

How long does it take to stretch pizza dough?

Remove it from the plastic wrap and place it in a mixing bowl coated with cooking oil.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.

How do you fix tough dough?

Knitting dough by hand will offer you the most amount of control over how it will turn out. You will be able to feel the stiffness of the dough as well as the texture of the finished product. You may simply alter the dough as well, for example, by adding additional flour if the dough is sticky (see this page for more information).

How do you make dough more moist?

To achieve moist bread, you must ensure that your bread is not over-proofed, that it is sufficiently hydrated during the baking process until it develops a thick crust, that you use whole grain flour, that you include special fruity ingredients to give your loaf more moisture, and that you allow it to cool completely before slicing.

How do you fix Overworked dough?

It is necessary to lay the dough in a bowl, cover it, and allow it to rise in the refrigerator overnight. Following a fast shaping of the dough, avoid overworking the dough once the dough has doubled in size. Allow the dough to rise for a second time, this time for a little longer period of time, before baking.

Why does my dough break apart?

Pastry dough gets crumbly when it becomes overly dry, which is most often the case. If there isn’t enough moisture in the dough to hold it together, it will just crumble apart when it’s baked. Too Much Flour- If you add a bit too much flour to your dough, it will become crumbly and tough. To make a dough crumble, it just takes a small amount of additional flour to accomplish so.

Why is my dough ripping?

A lack of gluten development or dry dough are the two most typical reasons for dough to rip during baking. You should knead the dough long enough for it to pass the windowpane test, and you should use enough water to keep the flour properly hydrated during this process. Make sure not to overwork your dough by adding too much extra flour when kneading it.

How To Stretch Pizza Dough: Everything You Need To Know

Daniel Naor’s photo is courtesy of Pixabay.When it comes to preparing pizza at home, many individuals choose to use a pre-made pizza shell or a pre-baked dough instead.While ready-made pizza crust is adequate, it may not be as flavorful as handmade pizza dough when compared to the latter.In this post, we’ll go over correct dough stretching procedures as well as some helpful hints for constructing a delicious handmade pizza crust from scratch.

  1. A plain ball of dough may be transformed into a gorgeous Italian masterpiece with the appropriate care and attention.

Stretching Pizza Dough

It is possible to stretch pizza dough in a variety of ways, but they all require the same amount of preparation.Make a batch of your favorite pizza dough to use as a base before you begin.When finished, your dough should be bouncy but not sticky to the touch.Follow the recipe’s directions for rising time to achieve a soft, flexible dough.

  1. Pre-made pizza dough balls may be found in the vegetable department of most supermarkets these days.
  2. You may also purchase balls of dough from your local pizzeria if you like.
  3. As previously said, warm dough is much simpler to work with, so let the pizza dough to warm up to at least room temperature before stretching it out.
  4. Flour your work surface to prevent the dough from sticking together while you are working.
  5. Make a little disk of dough by placing it on your work surface and gently pressing down to flatten it into a small disk.
  6. You are now ready to begin stretching!
  1. Here are our four favorite ways for stretching pizza dough that you may try at home.
  2. You may use any one of these ways, or a combination of them, to make the perfect pizza crust.

1. Fingertip Stretch

Push your fingers into the flattened disk and gently push them outward to expand the dough.This is known as the ″fingertip method.″ Begin by pressing your fingers into the middle of the dough and working your way out to the outside perimeter of the crust, being cautious not to push through the dough or stretch it too thinly as you go.As much as possible, massage your dough into a circular shape, leaving a half-inch of dough unworked around the outside of the dough.

2. The Record Player Stretch

Using this approach, press your dough with both hands flat on the counter. Pull your hands in different directions as you rotate the dough like a record while doing so. You may spin in any direction as long as your hands are working against each other at the same time that you are spinning. When it comes to creating a smooth, uniform base for pizza toppings, this approach is unsurpassed.

3. Steering Wheel Stretch

When you’re utilizing the ″steering-wheel stretch,″ gravity is your best buddy.Get a firm grip on the edge of your flattened disk and let the remaining dough hang freely below you.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.

  1. This approach is handy if you desire a large, thin pizza crust rather than a small, thick one.
  2. If you desire a thicker crust, rotate your dough disk so that it is closer to the center of the oven.

4. Knuckle Stretch

The ″knuckle stretch,″ as the name indicates, is a technique in which you stretch out the dough with your knuckles.Make a fist bump with your hands, as if you were giving yourself a pat on the back.Placing the flattened dough on your two hands and starting to move your fists away from each other is a good exercise.To prevent ripping the dough, move slowly and softly during the process.

  1. As you stretch the pizza dough over your knuckles, move the dough in a circle around your hands.
  2. Because it allows you to see how the dough stretches, you can instantly identify portions that are too thin or too thick.
  3. This approach has several advantages.

Tips for Making Great Pizza Crust at Home

Having learned the fundamentals of pizza-dough stretching, here are some useful hints for creating a tasty pizza crust in your own kitchen:

  1. Remove all jewelry from your hands: This includes rings, bracelets, and watches. Remove all jewelry from your hands. Remover will keep your valuable goods clean and will avoid dough from becoming entangled in your jewelry when you are stretching your dough.
  2. Use of heavily perfumed soaps or moisturizers on your hands is discouraged:
  3. As you work with the dough, whatever highly scented cleanser or moisturizer that you have on your hands will be transferred to the dough. Cleanse your hands with a light, unscented soap before you begin stretching.
  4. Make sure your dough is neither under- nor over-proofed:
  5. Follow the recipe directions for proving your homemade pizza dough if you are creating your own pizza dough. Pizza dough that has not been fully proofed is difficult to stretch and dense. A dough that has been over-proofed will stretch too thin and will not bounce back when it is placed in the oven.
  6. Prepare your dough by doing the following:
  7. Cold dough is difficult to stretch and is more prone to ripping than warm dough. If you want the best results, let the dough to warm up to at least room temperature before stretching
  8. Keep your dough from being thrown in the air: Yes, it looks amazing, and the awesome pizzeria down the street does it. But don’t. No, you shouldn’t do it. It is not the most successful technique of stretching your dough, and most new pizza makers wind up with dough on the floor as a result of this procedure. Maintain the proper placement of the pizza dough on the counter.
  9. Allow it to rest:
  10. When you stretch your dough, it is typical for it to shrink a bit. It is possible that your pizza dough is too tight if it snaps back rapidly when stretched or is difficult to stretch. Put a piece of plastic wrap over the dough and let it aside for 10-15 minutes. Once the dough has had some time to rest, the gluten in the dough will begin to relax, making the process of stretching much simpler.
  11. In order to avoid ripping and creating holes in your dough, it is important to knead your dough according to the recipe directions, keep it warm, and allow it to rest as needed after kneading. To improve the formation of gluten in your pizza dough recipe, you may also experiment with higher-protein flour.
  12. In the event that a hole appears in your dough, you may patch it up by squeezing it together or putting a dough patch over the hole.
  13. Rolling pins are not permitted:
  14. Stretching your pizza dough helps to keep the gas bubbles formed by the yeast in tact, resulting in a crust with an open structure. Rolling pins force the gas out of the oven, diminishing oven spring and resulting in a solid, difficult crust. When preparing authentic Neapolitan pizza, rolling pins are strictly prohibited.
  15. Practice makes perfect: Just like any other talent, the more you practice pizza stretching, the better you will get at it.
See also:  How Many Calories In A Large Pepperoni Pizza?

The ideal pizza dough is the first step in creating the perfect pizza. Even while it is not quite like the legendary caramelized crust from Pequod’s Pizza, there aren’t many pizzas that are. Follow our stretching methods and suggestions to make a delicious pizza at home any time of the day or night.

Most Common Pizza-Making Problems (and How to Avoid Them)

The fact that pizza is one of the most popular (and cooked) foods in the world shouldn’t be surprising given the amount of trial and error that has gone into its creation!Pizza recipes can range from basic and straightforward to time-consuming and labor-intensive.When it comes to making the ideal pizza, there are a number of considerations to keep in mind no matter which method you choose.First and foremost, you’ll need a fantastic handmade pizza dough recipe.

  1. The dough will need to be prepared ahead of time, then stretched, placed on a baking stone or pan, topped, and then baked in the oven!
  2. While this procedure appears to be basic, there are a number of ways in which you may improve the quality of your pizza even more.
  3. Making the perfect pie may be difficult, but with these helpful suggestions for pizza dough, you can prevent some of the most typical issues that arise.

The Dough

The following are some remedies to typical pizza dough difficulties that may be the root cause of your rippling pizza dough.

Knead Your Dough Properly

Kneading your pizza dough helps to increase the amount of gluten in the dough.If your pizza dough has not been kneaded for an adequate amount of time, it may not have had the opportunity to develop a robust gluten network, resulting in a tough crust.Gluten is formed when you mix the wheat and water in your pizza dough, which is caused by a chemical interaction between the flour and water.Gluten is responsible for the dough’s flexible nature, which allows the dough to be stretched without breaking.

  1. Although it is crucial to completely knead your dough, it is not required to knead your dough for an extended period of time.
  2. 4 to 6 minutes is the suggested time for kneading your dough!
  3. A fine, crumb-like texture will be created by over-kneading your dough.
  4. This texture will give your dough a bready texture rather than a light and airy pizza crust.

Rest Your Dough

The tearing of the crust is a typical problem with pizza dough.Insufficient development of the gluten in your pizza dough might result in your dough tearing easily.The developed gluten in your dough is responsible for the crusty aspect of your pizza dough.When stretched, your dough will want to return to its original ball shape if it has not been sufficiently treated.

  1. If your dough is resistant to stretching when stretched, it will need to be proofed for a longer period of time before baking.
  2. Allowing your dough to remain at room temperature for an extended period of time will help the gluten to form more fully.
  3. We recommend at least a couple of hours of your time.
  4. In order for the gluten to relax over time, it is necessary to allow for a period of relaxation throughout the pizza-making process to occur.
  5. When gluten is formed, it is extremely tight and powerful, and when the dough is stretched, it tears and breaks.
  6. Allowing your dough to proof will help to prevent it from tearing and make it simpler to work with.
  1. While a few hours may suffice, it is always preferable to spend more time.
  2. If you have the luxury of time, letting your gluten proof in the fridge overnight is perfect for avoiding the most typical pizza dough issues.

Stretch the Dough Evenly

Stretch the dough evenly with your hands, and always stretch from the outside in to ensure uniform stretching.Extending from the centre will result in a stretch that is too tiny, and your dough will be too thin as a result of this.In addition, we recommend bypassing the rolling pin altogether.Rolling pins, while useful for baking cookies, are notorious for causing a slew of pizza-related issues.

  1. A thin, cracker-like crust will develop from rolling your freshly proofed dough with a rolling pin after it has been risen.
  2. A crust that is too thin will be incredibly difficult to manage and will not be able to hold your toppings in place.
  3. Instead, concentrate on the outside portions of the dough and strive to get a consistent stretch that is approximately 13 inches thick.

Search for a High Protein Flour

After attempting a pizza dough recipe for a few times and using all of the suggestions above, you may still be facing problems with your crust due to an issue with your flour.The gluten in flour is formed by the protein in the flour, and the gluten is responsible for the texture of your pizza crust.A high-protein bread flour, such as our Artisan Bread Flour, is the best flour for producing the ultimate pizza crust since it contains no gluten.It’s vital to remember that the higher the protein content of a flour, the longer the dough will need to rest before it can be used.

  1. Because of its great elasticity, the dough will snap back into shape if it is not let to rest for an adequate amount of time.
  2. Cooking a tasty pizza crust with the appropriate texture is still achievable even if you have gluten intolerance or are cooking for someone who does not tolerate gluten.
  3. The addition of just a couple of key components will allow you to develop a gluten free pizza dough that will perform in a manner similar to standard pizza doughs.
  4. This delicious gluten-free pizza dough recipe makes use of millet flour, brown rice flour, baking powder, dry yeast, and xanthan gum to recreate the texture and flavor of a classic wheat flour pizza crust without the use of gluten-containing grains.
  5. You can make a vegan version of this dish that is not only gluten free, but also exceedingly simple to prepare.

The Toppings

Choose Your Toppings Wisely

Pizza dough that has become mushy is one of our least favorite frequent pizza dough problems.Now that you’ve mastered the art of creating the ideal pizza dough, you should proceed with caution when it comes to toppings.There’s (almost) nothing worse than spending hours perfecting a tasty crust only to have it turn into a mushy pizza.Make sure to pay special attention to the moisture content of your pizza toppings and sauce when you are selecting them.

  1. Wet toppings, such as marinated veggies and olives, can weigh down your pizza and cause it to become mushy because they seep into the dough.
  2. When selecting your pizza toppings, take the ″less is more″ approach and choose toppings that compliment one another; for example, if you’re adding wet toppings like fresh tomatoes, make sure to balance it out with a dryer sauce or fresh herbs to keep things balanced.
  3. A mushy pizza may be created by piling on too much sauce and cheese.
  4. In order to avoid overpowering your pizza with a variety of flavors, it is preferable to choose a few toppings that compliment one another.
  5. If just a few toppings aren’t enough, consider pre-cooking your toppings to remove some of the moisture before adding them.

Skip the Store-Bought Sauce

When it comes to picking a sauce for your pizza, be sure it’s the proper one for the job.However, while tomato sauce is a common choice, don’t be afraid to be creative with your sauce selections.Making a great pizza with a genuinely distinct flavor may be accomplished by using pesto sauce, olive oil, and even hummus into the mix.Whatever sauce you pick, make sure it’s of high quality, and if at all possible, avoid using pre-made sauces and instead make your own.

  1. Making a homemade pizza with fresh ingredients and avoiding processed chemicals can allow you to make a healthy pizza at home.
  2. This recipe for quick and simple homemade tomato sauce is a favorite of ours!
  3. Made with tomatoes, garlic, and aromatics, this dish is easy, delicious, and can be prepared in under an hour!

The Baking

Bring on the Heat

Cooking a pizza at high temperatures results in a crust that resembles that of a restaurant.Regardless of what ingredients your recipe asks for, you must pre-heat your oven before beginning.Make sure to keep your baking pan or pizza stone in the oven while the oven is preheating..By preheating your oven to a high temperature, you will get the crispy golden crust that you are familiar with.

Don’t Get Stuck

Another typical pizza dough issue that occurs when preparing a pizza is that the dough becomes stuck to the peel, sheet, or stone.Adding extra dusting flour can instantly rectify the situation!When dealing with pizza dough, it is essential to coat the surface with flour.When stretching and baking your dough, sprinkling a little more flour on it can help to keep it from adhering to your hands and other surfaces.

  1. Before you put your pizza peel or baking sheet in the oven, make sure you coat it with a little flour before you put your pizza on top of it.
  2. Dusting it with flour will prevent it from sticking and will aid in the formation of a lovely bottom crust.

Bake Pizza Perfectly

One of the most prevalent reasons of an undercooked pizza is removing it from the oven too soon after it has been baked.It’s only natural to be tempted to pull your baking pizza out of the oven and consume it as soon as the aroma wafts through the house from the oven.Remove your pizza from the oven too soon, on the other hand, and you’ll end up with a doughy, uncooked pizza instead.Don’t be deceived by the melted cheese and cooked toppings; this does not necessarily indicate that your pizza is ready to be served.

  1. To ensure that your pizza is properly cooked, after it appears to be ready to be removed from the oven, keep it in for a few minutes more and gently raise one side of the crust to check the bottom of the crust.
  2. These few more minutes are critical for imparting the right taste and forming a browned, crispy exterior on the baked goods.
  3. Are you ready to start making your own own handmade pizza from scratch?
  4. More pizza-making tips and methods may be found on our Bob’s Red Mill blog.

Stop Pizza Dough Shrinking With These 5 Tips

  • A pizza dough that keeps shrinking back as you try to roll or stretch it can be really aggravating. Don’t quit up just yet
  • getting that foundation as thin as possible is critical to making a fantastic thin crust pizza. A gluten network in the dough that is too strong results in a shrinking pizza dough that continues to shrink. Fortunately, there are several options for resolving this: Proofing the dough for a longer period of time since gluten relaxes with time
  • Bring the dough to room temperature since gluten is more rigid when it is cold.
  • Reduce the amount of protein in your flour since this contributes to the formation of gluten.
  • Learn to extend with your hands for more control.
  • Make sure to weigh your ingredients to ensure that they are precise.

Quick Fix For Now

If you’re halfway through opening your pizza base and you’re in a hurry, try the following: Make the dough as flat as possible, and then place an inverted mixing bowl on top of it to ensure that it is completely airtight.Enable the dough to rest for 10 minutes – if your kitchen is cold, place it somewhere warm to allow it to continue to rest.The warmth and passage of time will help the gluten to relax, and the bowl will prevent it from drying out completely.Repeat the process as many times as necessary.

  1. You may avoid this from happening again by following these procedures while making your pizza dough to keep it from shrinking in the future.

1. Proof The Dough For Longer

During the kneading process, flour and water combine to form an elastic network known as gluten.It is then necessary to prove the dough in order to let the yeast to do its work, which also permits the gluten network to relax.Gluten requires rest since it degrades with time, making it more elastic and workable as a result.Follow my pizza dough recipe, which includes step-by-step directions for producing flawless dough every time you make it.

  1. Quite a few pizza recipes available online are for the sake of convenience, and they will provide you with a formula to mix and proof your dough in a matter of hours.
  2. They will frequently contain a considerable amount of yeast and sugar in order to get the dough going.
  3. However, in fact, these recipes will never yield the optimum results since they do not allow the dough to rest for an adequate amount of time.
  4. Not only will your dough remain very tight and unworkable, but it will also become brittle and crumbly.
  5. Because this takes time, the pizza you make will be subpar in terms of flavor and texture as a result.
  6. If you’re serious about making pizza, you should experiment with a slow fermentation method.
  1. The fact that it shrinks back when you stretch or roll it is most likely due to the fact that gluten needs to rest for a longer amount of time than is necessary for yeast activity.
  2. Leaving the dough out at room temperature for a few additional hours may work, but a cold, slow proof is a superior approach.
  3. You may leave it in the refrigerator overnight (or better yet, for at least 24 hours) and it will result in a dough that is relaxed and simple to deal with.
  4. By lowering the temperature of the dough, yeast fermentation is slowed, allowing the gluten to rest for a longer period of time without the dough becoming overproofed.
  5. Take it out an hour or two before you want to stretch it, so that it can get comfortable.
  • It also has a better flavor and texture as a result of the prolonged fermentation time

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