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Old 01-16-2014, 11:16 PM   #1
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Pizza dough problem.

I have tried many different recipe's for pizza dough, each time i make it, when the final step comes to rolling/stretching it out, it continues to go back into it self, I let it rest, knead it. I can get it stretched out to 12", but it pulls itself back less than that by the time i am ready to put it into the oven. Any help would be greatly appreciated.

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Old 01-16-2014, 11:26 PM   #2
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Quote:
Originally Posted by callmaker60 View Post
I have tried many different recipe's for pizza dough, each time i make it, when the final step comes to rolling/stretching it out, it continues to go back into it self, I let it rest, knead it. I can get it stretched out to 12", but it pulls itself back less than that by the time i am ready to put it into the oven. Any help would be greatly appreciated.

All I can suggest is that you have to give the dough time for the proteins to relax.

Is this what you do? After mixing/kneading the dough, let it double in size. Then punch it down, portion it and roll it into a ball and let it rest/rise again. If it shrinks when you try to make the crust, just let it rest more.

If you do something different, pleas elaborate.
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Old 01-16-2014, 11:36 PM   #3
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Originally Posted by Andy M. View Post
All I can suggest is that you have to give the dough time for the proteins to relax.

Is this what you do? After mixing/kneading the dough, let it double in size. Then punch it down, portion it and roll it into a ball and let it rest/rise again. If it shrinks when you try to make the crust, just let it rest more.

If you do something different, pleas elaborate.
I make it, let it rise, punch it down, and let raise again, I am not kneading it after rising, just forming after the 2nd rise, and making the pizza, even after i make the pizza, the thickness doubles, which i don't want, i want a thin crust, so i guess i need to knead it more, which i will try next time.
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Old 01-16-2014, 11:38 PM   #4
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Originally Posted by callmaker60 View Post
I make it, let it rise, punch it down, and let raise again, I am not kneading it after rising, just forming after the 2nd rise, and making the pizza, even after i make the pizza, the thickness doubles, which i don't want, i want a thin crust, so i guess i need to knead it more, which i will try next time.
Resting will help with the shrinking. It will not prevent the crust from rising in the oven. If you want a thinner end result, stretch the dough thinner before you top it.
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Old 01-17-2014, 01:25 AM   #5
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A few things that will have an effect on the problem your having may be:

1- the flour... use high protein flour with a higher gluten is best.
2- the temp... cold dough will not strech. Dough should be at about 72- 80 degrees.
3- don't put warm water in a cold bowl, I always run the bottom of a bowl under hot water before adding water and yeast.
4- adding oil to dough will toughten it.
5- I knead the dough for 30 minutes in a KA stand mixer. Let rise for 2-4 hours then rise again for 2 hours.
6- flip it on to a floured board press down with your finger tips and roll it out.
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Old 01-17-2014, 05:28 AM   #6
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Try to use as little flour as possible when making your dough, I find a slightly sticky dough is easier to get into the pan.

I don't punch my dough down after it has risen. I dump it onto the pizza pan and spread it out with my oiled hands, it usually does not spring back.

I have also found that dough I have made three days ahead and stored in the refrigerator to ripen never snaps back.

Keep at it until you find the best technique for your situation!
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Old 01-17-2014, 10:24 AM   #7
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If you want a thin and crispy crust, pat and stretch your dough out to size, as folks said above, let it sit for 10 minutes or so, then use your rolling pin to flatten out the dough even more. Top and bake immediately.
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Old 01-18-2014, 04:07 AM   #8
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Quote:
Originally Posted by callmaker60 View Post
I make it, let it rise, punch it down, and let raise again, I am not kneading it after rising, just forming after the 2nd rise, and making the pizza, even after i make the pizza, the thickness doubles, which i don't want, i want a thin crust, so i guess i need to knead it more, which i will try next time.
To control the thickness of your crust, once you have it shaped and ready to put the ingredients on it, dock the dough first. Take two forks and prick the dough all over. It will keep it from rising again in the oven.
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Old 01-19-2014, 09:19 AM   #9
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Well folks I made my pizza dough yesterday from a recipe off youtube, and i am not happy with it. the edge was hard and did not brown, even after cooking on a stone at high heat.
Any one have a good pizza dough recipe they want to share?
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Old 01-19-2014, 09:26 AM   #10
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Originally Posted by callmaker60 View Post
Well folks I made my pizza dough yesterday from a recipe off youtube, and i am not happy with it. the edge was hard and did not brown, even after cooking on a stone at high heat.
Any one have a good pizza dough recipe they want to share?

What temperature are you cooking at? How long do you preheat the oven? Where in the oven is the stone?
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