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shaping pizza dough - Forno Bravo Forum: The Wood-Fired Oven Community

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  • shaping pizza dough

    I am a newbie and following the dough recipe weighing rather than volume. Still having trouble getting my dough to stretch. It seems to tear easily and I am being gentle with the dough....I have watch you tube videos.....any suggestions?

  • #2
    Re: shaping pizza dough

    We all have that problem at one time or another, so hang in there. When you figure it out, be sure to post a thread about it.

    This is a link to a complete manual, including troubleshooting ideas, of pizza making. Hope you find something useful for your trek to that perfect pizza.
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

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    • #3
      Re: shaping pizza dough

      If it is tearing, I suspect it's not sufficiently proofed and/or up to temp. That's when I usually have problems.

      If you want input, it would help if you detailed your process. What recipe, how do you proof, how do you form you dough balls, etc.

      If you are looking specifically for shaping tips - this video is killer.
      https://www.youtube.com/watch?v=AbkfDqA8yKg
      My build progress
      My WFO Journal on Facebook
      My dome spreadsheet calculator

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      • #4
        Re: shaping pizza dough

        Could also be the amount of mixing to develop the glutens. or water to flour mix
        Experience will solve your problem
        Keep making pizzas and eating them it a fun way to learn.
        Eventually it will happen by eye and feel .

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        • #5
          Re: shaping pizza dough

          thank you all for your feedback. I am going to check out the video and the other info recommended. thanks again!!!

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          • #6
            Re: shaping pizza dough

            You need to give it time to rest. You're at the stage of stretching to make your pizza I take it?
            What ferment time are you allowing?
            I suggest doing a 2 day cold ferment. 24 hours bulk and 24 hours balled and then remove dough from fridge 2 hours before use.

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            • #7
              Re: shaping pizza dough

              Like DeeJay said, detail your entire process from start to where your having problems and that will enable us to help a lot more. Without more detail the only advice I can give you is to make sure that you've kneaded the dough enough and to make sure you are useing closed fists to gently stretch.
              Chris

              Link to my photo album:
              https://www.flickr.com/photos/hodgey...7646087819291/

              Link to my build: http://www.fornobravo.com/forum/f21/...nia-19366.html

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