Just don't tear and try to do to much at one time. The circle will always contract a little so you have to plan on that when you are stretching. Make it a little larger than you want or be happy with the size after it contracts. You can always pull the edges out a little but don't get side tracked on the perfect shape.
Once the dough is stretched and placed on the peel, getting it into the oven quickly is important. The longer you dally saucing and applying toppings, the more likely the dough will stick on the peel. Remember, less is more when it comes to sauce. Have everything ready in advance so you can quickly top the pie and get it in the oven.
Thanks Eric and others for the feedback I definitely think its a matter of me just struggling with the timing of my pie shaping. I dont think I am letting the doug rest enoug out of the fridge. Even tho its usually 2 hours or even a bit longer, the work flow that I am using cutting up the dough then balling the dough right before the 2 hour rest from the fridge seems to make the dough very tight again. I wonder if I just cut the sizes I want, stretched them a bit to discs, then let them rest 2 hours, if my doughs would be alot more relaxed?
I have actually worked with very soft and relaxed dough when shaping pies before so I know what I am looking for, its just that I havent found that consistency every time yet.
But I will take some of your suggestions and try them out. I like the idea of using a percentage of AP flour in my dough recipes. I just havent tried it in so long so I'll have to give it a shot again and observe the differences.
Also, Im using a Kitchen Aid mixer to knead my doughs Is it possible that Im not kneading it long enough, or Im overkneading it?? I watched a video of Tony Giermanni stretching his doughs out in a tutorial and I couldnt believe how smooth yet rubbery and strong they were.
He was able to take his 2 fists and literally stretch them like garbage bags with no tearing I used my exact recipe above but this time I kneaded the dough yesterday on a oiled counter rather than a floured counter. The extra moistness of the dough seemed to pay off today when I baked them. Also and probablly more importantly, I made sure that I cut the dough and balled them immediately after removing them from the fridge and WAITED until they passed the finger poking test!
It was only about 2 hours perhaps 2. It was like night and day difference from the other days when I was prematurely fighting it to stretch and dousing it with flour and overworking it. Today, I simply waiting till it had that rested squishy doughy feel to it when handling, and I was able to stretch it almost triple the size of the ball I created! In fact, I was able to stretch one of the discs to fit an entire 14" pizza screen completely with little resistance but yet still it had a nice hydrated elasticity to it It also had a wonderfully doughy silky texture to it I wish I had taken a picture of the pizza after it came out It was an exact replica of your typical NY style slices with the slightly charred crust underneath yet a kind of limpy It was great Congratulations Rico.
It is always a great victory to attain the goal that one has set for oneself I am encouraged. I have a few of these balls frozen and I will take them out and give it another try.
Thanks for letting us know that this last bake was a success. Hope I can match your own! Glad to hear you had some success with your pie. The more you make, the better you will be at shaping. Considering how thin a pizza is, I don't think you need to wait 2 or more hours. Pizza dough can be something of a challenge though. The elastic and stretchy pizza dough has to be made in just the right way so that it works as a pizza base.
This is where a lot of people at home have a problem. Sometimes the dough stretches, only to snap back to its smaller size. Other times, the dough simply tears.
So, how can you make your pizza dough stretch properly at home and make yummy pizza for everyone? Here are some tips on making the most of that pizza dough stretch:. 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.
The best way to fix this issue is to make sure that your pizza dough is warmed up to room temperature before stretching it out. Just cover it and leave it for about half an hour. It should then be warm enough to handle and stretch. If you have a pre-made batch of pizza dough that you are pulling from your freezer, see my tips on the best ways to defrost it.
Some people like to cover the cutting board or kitchen bench with flour, but this is not always a good idea with pizza dough. It can actually change the consistency of some pizza dough and make it tough. This creates pizza crust with inconsistent thickness and texture. Dough strengtheners such as DATEM and SSL can give you more volume and a finished product that meets target thickness, but these oxidizing agents are not clean label.
Thick pizza crust manufacturer s are often looking for ways to improve crumb softness and prevent the crust from drying out during.
They often turn to mono- and diglycerides for a quick fix, although baking enzyme blends can provide the same benefits and keep a clean label. Critical steps in the pizza dough process Sheeting Doughs prepared for thick pizza crust normally go through a sheeting step. Pizza crust problem solvers Lallemand Baking understands the challenges of making quality pizza crusts and can help you optimize your formulation. About the Author: Jacinthe Cote. In , Dr.
Throughout her career, Dr. Besides her extensive work experience, Dr. Leave A Comment Cancel reply Comment. We're using cookies! We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Manage consent. Close Privacy Overview This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website.
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