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



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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shaping pizza dough

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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.


    • #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.
      My build progress
      My WFO Journal on Facebook
      My dome spreadsheet calculator


      • #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 .


        • #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!!!


          • #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.


            • #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.

              Link to my photo album:

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