Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Newbie Forum

Like Tree1Likes
  • 1 Post By Lburou

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 05-03-2014, 05:43 PM
Serf
 
Join Date: Mar 2014
Location: Ellettsville IN
Posts: 3
Default 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?
Reply With Quote
  #2  
Old 05-11-2014, 07:16 AM
Lburou's Avatar
Il Pizzaiolo
 
Join Date: Dec 2010
Location: DFW area, USA
Posts: 1,116
Default 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.
Angie likes this.
__________________
Lee B.
DFW area, Texas, USA

If you are thinking about building a brick oven, my advice is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Our One Meter Pompeii Oven album is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

An album showing our Thermal Breaks is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


I try to learn from my mistakes, and from yours when you give me a heads up.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 05-11-2014, 11:57 AM
deejayoh's Avatar
Il Pizzaiolo
 
Join Date: Jul 2010
Location: Seattle
Posts: 1,359
Default 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
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 05-11-2014, 03:23 PM
TropicalCoasting's Avatar
Journeyman
 
Join Date: Dec 2011
Location: Qld
Posts: 345
Default 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 .
Reply With Quote
  #5  
Old 05-11-2014, 05:03 PM
Serf
 
Join Date: Mar 2014
Location: Ellettsville IN
Posts: 3
Default 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!!!
Reply With Quote
  #6  
Old 05-11-2014, 05:12 PM
Apprentice
 
Join Date: Oct 2013
Location: Brisbane, Australia
Posts: 174
Default 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.
Reply With Quote
  #7  
Old 05-11-2014, 05:23 PM
hodgey1's Avatar
Journeyman
 
Join Date: May 2013
Location: NW Pennsylvania USA
Posts: 310
Default 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:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Link to my build:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Left over pizza dough navyintel What You Cooked Last Night 4 05-01-2013 05:52 PM
Pesto, Asparagus and Egg Pizza FornoBravoNews Pizza 0 07-16-2012 01:02 PM
gt40's slow rise pizza dough... gt40 Pizza 4 10-21-2011 04:43 PM
110% hydration pizza dough? BrianShaw Pizza 11 06-05-2009 04:46 PM
Leftover Pizza Dough as Preferment? rberg02 Pizza 12 08-22-2007 03:07 PM


All times are GMT -7. The time now is 05:59 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC