The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Mike asks:
Hello, my problem is when stretching the dough it tear and spring back
using all purpose flour , am I missing something making pizza dough
shouldn't be this different using a kitchen aid mixer with dough hook
mixed for 6- 8 minute. what am I missing


My response:
Hey Mike..

You don't say what recipe you are using, so I am not sure what you have put in your dough.

Try using a different type of flour to see if that helps.

You may want to use caputo XXX or a high gluten flour.

I use Harvest King which is an artisan bread flour.

If I can't get that, I use a mixture of bread flour and all purpose.

King Arthurs make a great pizza flour called Sir Lancelot.

Also you really want to let your dough mixture relax a bit after mixing.

I also suggest that you let the dough proof in the fridge overnight.

Please let me know how you make out.

The Forum addresses this issue, here:

http://pastatherapy.com/forum/viewtopic.php?t=1288&highlight=stretch+dough

and also we also discuss the Kitchen-aide issue, here:

http://pastatherapy.com/forum/viewtopic.php?t=270


Any other suggestions from Forum members?

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