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Rolling out Pizza Dough
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Rolling out Pizza Dough |
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JenniferMaxwell
since 2006-09-14
Posts 2423 |
Ok, what's the secret?  |
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Mysteria
since 2001-03-07
Posts 18328British Columbia, Canada |
http://www.youtube.com/watch?v=EoC4aEQ20do or you could do what I do - go to the local bakery and buy pizza dough (which is way better because of the flour.) Then play with it, just use your hands, it is soothing for the soul, trust me.  We have family pizza night every Friday, and I cheat! You can even make stuffed crust pizza with bakery dough, home-made is just not the same. I was married to an Italian, and he never knew the difference between home-made and bought dough. |
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JenniferMaxwell
since 2006-09-14
Posts 2423 |
LOL Thanks! |
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serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
I knew a lady who made a special double-pizza. It requires flouring one's buttocks, a little privacy, and some...love. *grin* I always wanted to learn to toss pizza dough, though. Um, really.  |
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Alison
since 2008-01-27
Posts 9318Lumpy oatmeal makes me crazy! |
I never rolled it. I flattened balls of dough with my hands and then shaped it with my hands. Kind of kneaded it out and then tossed it a bit - not too high, because I am not very cordinated. I think the most important thing is to work the dough and I don't think rolling it really does that. A |
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Bob K Member Elite
since 2007-11-03
Posts 4208 |
Rolling and needing change the elasticity of the dough. The make it more elastic. Tender dough, such as pie crust and biscuits, you don't want to work very much at all. It ruins the tenderness and flakiness of the dough, which comes from not completely incorporating the shortening into the flour, I think. Some bread doughs, you want to knead extensively to get the gluten in the bread to link up with itself and get all elastic and stretchy. About the amount of rising you need to do with pizza dough, though, I confess complete ignorance. Have you seen the Baking Book put out by America's Test Kitchen? They might have some stuff on it in there. Those people are geniuses about baking and cooking in general. Their big cook book has an incredible Mac and Cheese recipe that is to roll over and die for. It's mostly done on top of the stove, and it only bakes for maybe five or ten minutes, tops. They also have a pot roast recipe that leaves adults weeping. Don't tell anybody I like to cook. There are people who might think it a Liberal weakness. Hush. |
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JenniferMaxwell
since 2006-09-14
Posts 2423 |
Yep, that's the problem, the dough is too elastic and shrinks back after I roll it out. Thanks for all the tips, I'll give them a try. |
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Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart |
A little more flour, a little less stretch. I'm teaching children [x 1, then hopefully more] about bread...and its gender. Like pizza dough. I don't know all of the ins and outs of breads' various ways...but life is wonderful... but when yeast and heat is added? It's spectacular!  |
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Android 17
since 2001-07-21
Posts 664Winnipeg |
Old topic... But you gotta grab two ends of the dough-ball, stretch'm out abit and then fold them back towards themselves. Making a new ball. Then again on the sides you didn't fold over. Pinch the bottoms together and then viola. Takes practice. I used to be able to do full two batches of dough in about an hour. |
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serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
If you actually sit on dough, I do believe we'd all like to see the results. |
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Essorant Member Elite
since 2002-08-10
Posts 4769Regina, Saskatchewan; Canada |
No pizza-delivery where you live? |
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Mysteria
since 2001-03-07
Posts 18328British Columbia, Canada |
It costs $1.25 for a bag of dough from our great bakery, and I no long need to go through the process. Whoo hooo! |
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Amaryllis Senior Member
since 2010-05-20
Posts 1306Mi now |
This isn`t necessarily pizza-dough related, but I make a traditional Finnish bread (more of a coffee cake, really) that incorporates cardamom.. it is sooo good.. I learned the ol` fashioned hand-kneading way from my mother, but now I have a handy Bosch mixer with a kneading hook that does the job beautifully! Is that cheating..? At first it was hard to get used to, because I was accustomed to being able to `feel` my way to a good dough, but with the mixer, it`s a different technique, not as hands-on (hands-in!) . It`s a braided loaf.. turns out real pretty, great for the holidays, too. I love it with strong coffee! Yummm.... but too many carbs aint good for Amaryllis.. =P lol So I have to go easy. . Well anyhoo.. ~A |
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