Last night I made pizza. The dough had very little stretch to it, and felt quite tight as a result the pizzas ended up quite small. They did have it SO much rise though, it was kind of amazing. I planned to cook them the day before but couldn’t so I put them back in the fridge and reshaped them when I got them out a few hours before cooking. I suspected they were over proofed but this lack of stretch has me questioning that. Any help or guidance is appreciated, what did I miss to get the stretch right?
by eddieconolly
3 Comments
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did you give the reshaped dough a time to rest before stretching it? in general it should be at least 30 min.
I’d agree with all the other comments it just needs to warm up a bit more