Avoiding thin spots when stretching dough


About half the time, I'm getting thin spots in my dough when I'm making pizzas. What are some things I can do to avoid this? Most of the time it doesn't turn into a tear, but I'd like to get my pizzas more consistent.

Is this happening because I'm not stretching properly or because of other reasons.

Erik P.
posted almost 3 years ago

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That's most likely due to improper balling technique. If the individual dough balls are not correctly sealed when shaping it into a ball, thin spots happen.

Make sure the dough balls are properly sealed on the bottom and that there no visible hole but a clean seam. It also help to slightly press down on the dough ball after it has been sealed.

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Mike K.
posted almost 3 years ago


More than likely your stretching technique needs a little work. One of the common mistakes that I see people make is to try and stretch the whole dough and what happens is the middle gets thin and the edges get thick. Focus on stretching the edges of the pizza and leave a "hump" of dough in the center of the dough skin. When you slap or spin the dough it will all even out. Check out my video on how to toss.

http://youtu.be/2pb5Fi9t2Ds

It's an oldie but a goodie.

Michael Shepherd
Growingpizza.com

Michael Shepherd
posted almost 3 years ago


Eric, I think that both previous replies are good. I also think that gluten development will affect how the DB (dough ball) opens. I might also suggest that you open the db slowly, don't stretch any more in areas that appear thin. If the occasional hole appears, patch it!

Mark, home pizza maker

Mark Evenson
posted almost 3 years ago


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