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Pizza dough tooooo springy....PLZ Help! - 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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Pizza dough tooooo springy....PLZ Help!

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  • Pizza dough tooooo springy....PLZ Help!

    I have been strugging with my dough for a year now. I used the perfect pizza dough by weight recipe. I first made it in my food processor for a few months but the dough is too springy. I can NOT stretch it by hand.......i have to use a rolling pin (I know...I hate it).....roll it out and let it sit for 15-20 mins and reroll and still during this whole process it is very springy....I really have to work it to get it thin, which I am sure makes it a tougher crust. I then purchased a Kitchen aid mixer and had the same results. Does anyone have any thoughts on why I am having this issue with the dough being so "springy" Once again I followed the recipe useing 00 flour. Thanks in advance....spring is coming in Ohio and I want to be ready to FIRE!!!


  • #2
    Re: Pizza dough tooooo springy....PLZ Help!

    What is the temp of your dough after mixing (I found 78* is ideal for me) and do you pass the window pane test? Also maybe give it more time in proofing.

    What happens if you try to stretch by hand and leave for 10-15 minutes??? Often that allows the dough to relaxe a bit and stretch easier.


    • #3
      Re: Pizza dough tooooo springy....PLZ Help!

      Excessive elasticity is almost always a result of balling the dough too close to the stretch. It depends on the dough, but you generally want to ball no less than 5 hours prior to stretching.

      It could be something else, but my money is on late balling.

      Please post your recipe- including ingredient quantities and dough processing details (kneading time, fermentation time, etc.).