Cooking Resources

**FrankZ** · 02-01-2012, 03:59 PM

I am curious.

How do you stretch your pizza dough? Do you use a rolling pin, or do you toss and spin? Is there some other way?

I am a toss and spin kind of guy.

Aunt Bea · 02-01-2012, 04:15 PM

I let the dough rise and then dump it onto the pan easing it into the shape I want using my fingers to spread and guide it into place. I have found that if I punch it down and then try to shape it the dough will not relax easily for several minutes. I suppose I would have trouble relaxing if someone punched me!

GLC · 02-01-2012, 05:27 PM

I roll it, giving it a rest halfway, if needed. I may stretch it here and there to fill a round pan to the edge. I usually make a 16-inch pizza, and I think any attempt of mine to spin it out would end interestingly.

**Zhizara** · 02-01-2012, 06:21 PM

Take out only.

taxlady · 02-01-2012, 06:27 PM

I don't make pizza. I would try what I saw on some TV show. The chef had the pizza dough in a ~10" disk (can't remember how it got round and flat). He made his hands into fists and gently stretched the dough, from underneath, with his fists.

**DaveSoMD** · 02-01-2012, 06:44 PM

I press it out a bit on the peal, then drape it over my knuckles and use the stretch and spin method with an occasional toss.

**FrankZ** · 02-01-2012, 07:01 PM

Quote:

Originally Posted by taxlady

I don't make pizza. I would try what I saw on some TV show. The chef had the pizza dough in a ~10" disk (can't remember how it got round and flat). He made his hands into fists and gently stretched the dough, from underneath, with his fists.

That's the first step before you actually fling it high into the heavens...

Silversage · 02-01-2012, 07:21 PM

I stretch it.

Like GLC, I think tossing it would be hilarious.

Rocklobster · 02-01-2012, 07:22 PM

I do both. I start it with a rolling pin, then finish it off by stretching and spinning. Too much spinning can make the centre too thin. So, I don't get too crazy with the centrifugal force.

jabbur · 02-01-2012, 07:58 PM

I'm strictly a "no-spin" kinda gal (typing this as I watch Bill O'Reilly and his "no spin zone). I don't think I have the proper coordination for that technique! I dump it in the pan and use my fingers to push it into shape. When it mostly fills the pan I use a small roller to finish it off and make it all even.