Results 1 to 2 of 2

Thread: problem with stretching dough

  1. #1
    jiusroe is offline Assistant Cook
    Join Date
    Jul 2011

    Default problem with stretching dough

    I always seem to have the same problem when I'm making a pizza and it comes time to stretch the dough. I always end up with the outer part of the circle thicker and 1 or 2 holes in the middle. Some times the middle is way too thin and I end up having to patch up the hole. How can I avoid this I have no idea how to prevent this problem. Does anyone know what it is that I'm doing wrong or have any stretching suggestions?

    Here is what I do -
    -from the point when its time to let the dough rise I make a losely packed ball and place it in a warm place for 45 min

    -then once its doubled in size I make a more compact disc shape and coat the dough one more time with flour on both sides

    -then i use both hands to push down on a flat surface and stretch the dough
    -and finally here comes the hole - I use my 2 fists to stretch the dough. I start on the out side and try not to work my way in too much

    somethings wrong here i need help

  2. #2
    The Quest For Zest's Avatar
    The Quest For Zest is offline Assistant Cook
    Join Date
    Sep 2011
    Fort Wayne, Indiana


    I cheat and use a rolling pin. I still get good lift on whole wheat pizza dough. Let the pizzaioli do it the traditional way.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32