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Old 05-23-2011, 07:27 PM   #1
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Hard to Stretch the dough

So its impossible to stretch into a pizza,,what can cause this?

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Old 05-23-2011, 07:34 PM   #2
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Is the dough cold? Try letting it rest at room temp for 30 minutes or so. The dough will relax and be easier to stretch.
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Old 05-23-2011, 07:37 PM   #3
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Either not enough oil or not enough water, or both. Bread dough of any kind is subject to change depending on the humidity. Altering the recipe as much a 1/4 cup of liquid may need to be added, depending on the feel of the dough. Experience will guide you in the future as to what the pizza dough should feel like before attempting to roll it out. It should easily stretch but not tear when it's the proper texture. If it snaps back when you stretch it, let it rest for 5 to 10 minutes then work it again.

Bread can be difficult at times if you don't follow the recipe precisely, but keep in mind that baking your bread on a damp or rainy afternoon could yield different results than if you baked on a dry, winter morning. It's all in the feel.
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Old 05-23-2011, 07:42 PM   #4
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Either not enough oil or not enough water, or both. Bread dough of any kind is subject to change depending on the humidity. Altering the recipe as much a 1/4 cup of liquid may need to be added, depending on the feel of the dough. Experience will guide you in the future as to what the pizza dough should feel like before attempting to roll it out. It should easily stretch but not tear when it's the proper texture. If it snaps back when you stretch it, let it rest for 5 to 10 minutes then work it again.

Bread can be difficult at times if you don't follow the recipe precisely, but keep in mind that baking your bread on a damp or rainy afternoon could yield different results than if you baked on a dry, winter morning. It's all in the feel.
I tried waiting 10 mins,,but the dough just kept snapping back into it`s original size. The recipe was 1 1/4c water & 1/4c of oil flour is 3 1/4c...sound like that`s in the ballpark?
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Old 05-23-2011, 07:47 PM   #5
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your recipe sounds fine. when your dough is hard to stretch, let it rest in oven (not turned on) with another bowl of very hot water. let it rest for 30 minutes and you'll get a good soft dough ready to be shaped. Note that when you have a well rested dough, DO NOT knead it or it'll be hardened again
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Old 05-23-2011, 07:47 PM   #6
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My Pizza dough recipe has:

3 cups (16 ounces) high-gluten flour, plus more flour for rolling out.
1-1/4 cups warm water
2 tablespoons olive oil
1 pkg. instant rise yeast
1 teaspoon salt

Mine uses less oil, but besides that, yours seems to be close. Again, the recipe will get you very close, but going by the softness of the final dough is the only way to tell for certain.

Beyond this, I'm at a loss.
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Old 05-23-2011, 08:41 PM   #7
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Yes whenever this has happened to me it is either because of too cool a temperature, too little time for the yeast to react, or a add in a combination of my own impatience.
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Old 05-23-2011, 08:53 PM   #8
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Yes whenever this has happened to me it is either because of too cool a temperature, too little time for the yeast to react, or a add in a combination of my own impatience.

I waited 90 mins for it to rise,,is this insufficient?
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Old 05-23-2011, 09:45 PM   #9
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I also found that working the dough gently will help you stretch it more easily. The quicker you try to grab and stretch, the more elastic those glutens become.
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Old 05-23-2011, 10:20 PM   #10
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If all else fails use that rolling pin....lol...
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