Pizza Dough .... someone smart help!!!!?!
Pizza Dough .... someone smart help!!!!?
I have been learning how to make pizzas. My sauce is pretty decent, but my dough is never really elastic, and stretches out to its full extent within 4 or 5 tosses. How can I make it more elastic??? Please help. Thanks
Answers: High Gluton Flour and Mixing for 25 mins. You need to knead it more to develop gluten. That's the main thing that makes it elastic. You know it's been kneaded enough when you can take a small piece and stretch it until it's transparent without tearing.
Try adding some basil and freshly chopped garlic to the dough!
. olive oil added to the rested pizza dough will give the result you wish to achieve Use bread flour or add 1/4 cup vital gluten to your dough.
Bert It's actually not good to toss pizza dough, you should knead it until it is ready and elastic, and then "pull" it on the block to get it into the correct shape. Three things you need to do
1)Use bread flour
2)Knead it to proper consistency
You want to perform what's called a " window test " on it .Think blowing bubbles using bubble gum . I'm serious
During the kneading process , grab a small piece of dough in your hands and stretch it between your fingers. If the dough is of the right consistency , you will actually be able stretch to the point where there will be an opaque "window "in it
3)Stick the dough in a refrigerator for at least 12 hours. This will cause the gluten to relax and the dough to develop a better flavor.The proper term for it is retarding the dough Add more yeast or more water. buy the dough from grocery store