The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Joel writes:

Albert, I have your Pizza Book. I have been making pizza for
year, however I
can not get the dough to come out so I can get a good stretch
to it. It
always seems to tear holes. The guys at the pizza shops have
the dough so it
can be stretched by hand.

I have tried different amount of gluten to the flour, but alas,
the dough
still gets holes.

I have use all purpose flour and bread flour separately and in
different
mixed blends.

Do you think a semolina flour would work?

What is so special about the flour the pizzeria's use?

Any help would be appreciated.

Thanks

Joel

Can anyone help out Joel?

thanks.
albert
_________________
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[GOOMBA]

JOEL:
Good afternoon to you. It is very difficult to give you an answer with-out knowing your recipe & how you mixed your dough. And then how you handled it afterwards.
With-out knowing this I can only speculate. This is what your problem is
you have not mixed/kneeded long enough to fully developed the gluten in the flour. I say that Joel because that is the answer most of the time where there is a failure like you have described. If you are employing a kitchen aid type mixer use speed #3 to get your flour & water plus the instant yeast mixed. That should take about 2 1/2 to 3 minutes. What would help Joel is a little oil (Olive-oil) in your mix.
Then Joel once the dough pulls away from the side of the bowl & rallies around the dough hook mix for about 3 minutes on Speed # 4 & then mix in the salt. Mix for 3 to 4 more minutes. To fully develop the gluten using this type of mixer you can assume 9 to 10 minutes of mixing. If you are using a spiral type mixer you can reduce the mix time to 8, minutes.

Joel feel free to post the recipe & it's directions it may need some important altering.
Good luck & have a nice day.

~GOOMBA>