Gary S


I am very new to pizza making and could use some help. To start with, I have a spinal cord injury which limits the use of my hands. I do not think that is my main problem though because my wife has helped me and has come up with the same problem. I am having a problem stretching the dough. I have made two pizzas so far, attached photo of the first one resembles either South America or a T-bone steak. The second pizza I made was more round but I still had trouble stretching it. I have followed all the steps in The Pizza Bible, i.e. 48 hrs, etc. I used Kings Mills Sir Lancelot High Gluten flour. As I do have a problem with the use of my hands, would it be acceptable to use a rolling pin. By the way, the pizza in the photo was delicious! The second one was not as good but it was made with the frozen/thawed out dough and I may have over kneaded it. Any input will certainly be appreciated.

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GARY SWENSON
posted about 2 years ago

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Your not alone, my pizza's used to resemble peanut m&m's and Italy at one point (still does sometimes) we call it "rustic" :)

Gil W.
posted about 2 years ago


Gary, when I was starting out, my pizzas start tasting good *long* before they started looking good.

You can definitely use a rolling pin. In fact, some styles call for it. However, the rim of your pie won't puff up as much.

The chances are a lot of this comes down to technique and practice. Here are a few things might help:

1. When you remove your dough from the container, do so as gently as possible. Your goal here is not wrestle the dough out. This will make it easier to shape.

2. If you mess up, you can't ball it up and start over. It just won't stretch out properly.

3. Try patting your dough out. Once it gets to a point where it won't expand, leave it for a minute or two, then continue.

Also, a question: are you working with cold or warm dough?

Hope these help.

Raj

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Raj Irukulla admin
posted about 2 years ago


Raj, Thanks for the tips. The dough was about 70f after about 2 hrs at room temp after the 24 hrs in the fridge.Gary

GARY SWENSON
posted about 2 years ago


TG also has some videos online on shaping the dough. That might help. I remember seeing him do something that I didn't realize I needed to do (it was either not mentioned in the book, or I just skipped that line).

Mark S.
posted about 2 years ago


Gary,

I assume you can roll the dough out but very carefully as not to deflate/degass it too much until you hit about 9-10" in diameter then finish shaping it with your hands.

The outcome and aesthetics should be very close to a hand-shaped dough.

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Mike K.
posted about 2 years ago


Thanks to all for your input. I'll update on my next try. I've got out-of-town relatives visiting me soon and I am not confident enough to put them to the test of my new found pizza expertise! I'll update in a week or two.

GARY SWENSON
posted almost 2 years ago


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