Dough appears too thin upon stretching

Have been meticulously following directions from the Pizza Bible in making New York style and Cal-Italia pizzas. Both have turned out fabulous. Although it all works out, my dough is almost transparent with minimal stretching. Is that normal for a 13 oz pizza using starter? The dough slides off the peel and bakes perfectly however I can't help but wonder if it should be a little thicker on the bottom.

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Raymond R.
posted over 2 years ago

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Hi Raymond, a lot of this comes down to practice and technique. If you're just getting started, two things might help in this case:

1. Since you're dough is pretty easy to work with, instead of stretching, try patting it out with your finger tips. I tend do this for delicate doughs.

2. Try stretching dough that's a little bit colder. If your dough has been sitting out too long, it can be difficult to work with.

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Raj Irukulla admin
posted over 2 years ago

Thanks for the quick response. I'm making four pizzas tomorrow and will try your recommendation using cooler dough. I've been using my fingertips gently on the dough.

- Raymond   over 2 years ago

Excellent. Let us know how it goes. How long are you letting your dough sit out before you start shaping it?

- Raj   over 2 years ago

I'm actually letting it sit out until it reaches the optimum temperature between 60 -65 degrees.

- Raymond   over 2 years ago

These four pizzas will be the best yet, thanks for the tips.

- Raymond   over 2 years ago

Hand stretching takes some time to understand with different types of doughs. Your middle is just too thin. You have to be more careful around the middle and work more on the ends. Like Raj explains try pushing/patting down your down more and build more to your center before opening.
This process takes a lot of time to perfect. Raj and I did just film some footage on opening a pizza. Hopefully it will be posted soon if the quality of the footage turned out right

Tony Gemignani admin
posted over 2 years ago

Has that footage from two months ago been posted anywhere yet?

- Ken   about 2 years ago

When was starting I was told to imagine a circle the size of a solo cup in the middle of the dough and try not to touch that circle. The middle will kind if take care if itself. Once the middle is too thin and the crust too thick, it's almost impossible to fix.

Steve Mason
posted about 2 years ago

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