dough strethcing


When I try and stretch my dough I get a very uneven stretch, there are a lot of weak very thin spots. My dough seems to dry out and rip when I am shaping it as well. When I am shaping the dough into balls, like tony said I am careful not to tear the dough and I am sealing the bottom as well as I can. Is my dough tearing because it doesn't have enough moisture? And I am pretty sure my weak spots are a technique issue. Any thoughts?

Jeff S.
posted about 3 years ago

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Without knowing more, I'd guess it's a combination of the technique and the dough. Can you tell us a little bit more about the recipe (e.g. flour, how much water) and the style of pizza you're trying to make?

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Raj Irukulla admin
posted about 3 years ago


I am trying to make NYC style. My hydration is 64% I'm using all trumps. I am using a bit more oil than tony suggests at 3%. I was reading the pizza bible last night and I might not be hand kneading the dough enough when I initially take it out of the kitchenaid.

Jeff S.
posted about 3 years ago


Here are what the dough balls look like top and bottom after I shape them and let them rest for 24 hours

Medium image

Medium image

Jeff S.
posted about 3 years ago


In my experience when that happened it was do to lack of flour hydration, meaning the flour hasn't totally absorbed the water. 64℅ water plus 3℅ oil is 67℅ total hydration so that shouldn't be an issue. All Trump's is a tougher flour to properly develop the gluten so here are a few things I have done to combat this... Aerate your flour by sifting or whisking before adding any ingredients. Always hydrate your flour with water and only water, add the oil as the last step. It will help if you let the dough rest for an hour before balling. Also the autolyse method will help with hydrating the flour.
Good luck
Jim

james genna
posted about 3 years ago


Thank you jim! I will try and autolyse my dough next batch see if that helps. I appreciate the help!

Jeff S.
posted about 3 years ago


absolutely! please let me know how the next batch turns out.

james genna
posted about 3 years ago


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