King Arthur's Bakers are here to solve the culinary puzzles you share with us, whether by phone, computer or by the good old postal service. In Ask the Baker's Hotline, Annabelle will pick the brain of the talented King Arthur Baker's hotline team to address some of your most frequently asked questions. Today's question: how to stretch pizza dough.
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Are you tired of fighting with pizza dough that just won't cooperate? Does the dough turn back no matter how many times you stretch and pull? Clara from us Baker's hotline there are tips and tricks to avoid this frustrating (and seemingly endless) cycle.
Why pizza dough breaks: gluten
The culprits of this dough push-pull are the tightening and stubborn gluten strands inside the dough. Actions such as stirring, folding, and shaping all strengthen the gluten network, but sometimes they so strong so that the dough becomes resistant to stretching. Which means that to stop shrinkage, you need to work with—not against—gluten.
For the easiest shape, divide the dough immediately after boiling
To save time and help with shaping, “you can divide and preform your dough right after baking,” says Clara. The dough will undergo its first rise (bulk fermentation) while already formed into a round shape – allowing the dough to rest in a circular shape and rise simultaneously. “This is a great option for quick recipes,” says Clara, “and you can see this described in step 1 of our article. Fastest homemade pizza ever recipe.” (Which is done from start to finish in just one hour!)
This technique is especially useful when making pan pizzas, such as rectangles Pizza with baked potatoes, as you can put the dough directly in the pan for its mass fermentation and let it rise in the same shape. (For pizzas with rectangular or square pans, avoid preforming the dough into a circle, as it will make it more difficult to stretch into shape later.)
Photography by Rick Holbrook; food styling by Kaitlin Wayne
The power of patience: Even gluten needs a break
If you start stretching your pizza dough and it struggles, the simplest solution is to exercise patience. “Step away and let the dough rest for 15 minutes, longer if needed,” says Clara. This breathing allows the tight strands of gluten to relax and settle into their new shape, making them more accommodating when you turn. Consider this a crucial step to achieving that perfect, easy-to-spread pizza crust.
To ensure that the dough does not dry out during the rest, cover it with an inverted bowl, damp towel or reusable food wrap selected.
How you stretch the dough also matters. The dough will be nicer when pushed and pressed, rather than pulled. This is the method called for in most pan pizza recipes and can also be used to form freeform round pies, as described in this video.
Photography by Kristin Teig; food styling by Liz Neily
Add extra time for the dough to rest
To really allow the gluten to relax, you can refrigerate the preformed dough overnight, then stretch and shape the next day. This extended rest not only builds flavor, but also ensures that you have balls of dough ready to be shaped in the fridge at a moment's notice. “This is my favorite technique when making ours Neapolitan style pizza recipe“, shares Clara. “Just chill overnight in the fridge instead of step 9!” Due to the long rest, the gluten will relax and the dough should stretch easily.
Mix a secret ingredient into your dough
An extra trick up your sleeve is ours Easy rolling dough improver, a useful ingredient that uses dry milk powder (among other ingredients) to prevent the gluten strands from tightening during the shaping process. Simply add 1 tablespoon for every cup of flour in your recipe, mixing it in with the rest of your dry ingredients. (As a bonus, you can use it for pie crust too!) The resulting dough will stretch without shrinking, making it much easier to shape.
Play in the style of your pizza
Mastering the art of rolling out pizza dough is a mix of patience, strategic timing, and a few handy tricks. Which pizza recipe will you test your new skills with? Will there be thin crust OR thick crust? Will you go for one artisan pie without dough or one that uses your own the beginning of sourdough? The options are endless!
Cover photo by Rick Holbrook; food styling by Kaitlin Wayne.
