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[Essen1]

I don't know how many tutorials I've watched about how to properly stretch a dough and I'd like to think that I pretty much got it down for a non-pro, hobby pizzamaker.

But...I still get the occasional weak spot when shaping a skin and I'm wondering if it is a mere fault in the dough structure, under-fermentation, inadequate time when letting it come up to room temp or mistakes in my dough handling? 

Whatever it is, I'd like to get rid of the problem and any ideas would be very much appreciated.

Thanks, guys.

[Buffalo]

Essen1;
For what its worth; I've seen the "experts" in competition make skins with thin spots...some actually tear and they simply repair them by pinching them back together.  Probably the only to to achieve the evenness of the crust you are looking for would be with a doughpress...EXPENSIVE!  I actually prefer the "rustic" look and am not in favor of cosmetic perfection...reminds me too much of the store bought frozen pizza products.
Buffalo     

[Essen1]

Essen1;
For what its worth; I've seen the "experts" in competition make skins with thin spots...some actually tear and they simply repair them by pinching them back together.  Probably the only to to achieve the evenness of the crust you are looking for would be with a doughpress...EXPENSIVE!  I actually prefer the "rustic" look and am not in favor of cosmetic perfection...reminds me too much of the store bought frozen pizza products.
Buffalo     

I know what you mean and a dough press is out of the question. My dough hasn't torn in ages but the spots still irk me.

[norma427]

Essen1,
I have had the same problem from time to time.  When I used All Trumps it wasn't a problem, but the first week I used the KASL I found I got some thins spots after opening the dough.  I am not sure if it was the fermentation or if I did something different.  I didn't think I did, but who knows, there are so many variables in each dough we make.  This week there wasn't any problem.  Go figure.  I have seen many different things in the fermentation and how long you let the dough come up to temperature, in the short time I have been making pizza.  I still am trying to figure all this out, too.
Norma

[RoadPizza]

From looking at the pictures you provided, I would say that you probably pressed the middle of the dough too much.  Stay near the edge of the dough while pressing it out, press near the center only when the dough stops getting bigger. Then, go back to pressing near the edge again.

It's very easy to make weak spots in the center of the pie if you press the dough equally before you start stretching it.

[David]

The way you form and close your dough balls can create weak spots when stretching IMO.

[Pete-zza]

Mike,

Heretofore, and also including this post, I have taken considerable comfort in blaming my basic KitchenAid mixer with a C hook for getting thin spots in my skins, not my dough shaping and handling skills. I found that this position was at least in part substantiated by the fact that I discovered that I was able to get a more robust dough with fewer thin spots if I used all of my mixer attachments (whisk, flat beater and C-hook) to prepare the dough, along with sifting the flour and using a quasi-autolyse. Sometimes using a lower hydration also seemed to result in fewer thin spots. But, even with these methods, the skins wouldn't be as good as those skins I have seen in person or in videos where the dough was mixed in commercial mixers. I simply lowered my expectations as to what I could achieve in a home setting with my particular mixer.

However, even in a home setting, the recommendations made by RoadPizza and David in this thread make great sense. Marc (widespreadpizza) and Joe (Trogdor33) made similar recommendations to another member who expresses a similar concern about thin spots, starting at Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,9542.msg82793.html#msg82793. In fact, Joe posted a link to a video, at http://how2heroes.com/videos/entrees/crispy-chewy-pizza-dough, that does a pretty good job showing how to seal off the bottom of a dough ball. There are also other tips given in the same thread that you might find helpful.

Peter

[norma427]

Mike, Peter and David,
I do always make sure I ball the dough and pinch the bottom, so it is closed.  I even had a pizza guy from Florida that made pizzas since he was 11, show me how to twist the dough in my hand after pinching the bottom to make sure the finished ball is closed.  I oil my finished balls and put them in plastic bags to ferment. 
Peter,
I even have a commercial mixer as I said before, but from time to time, what I thought was okay can give me a new twist in something to think about. 
Norma

[Essen1]

David,

I hear you. It could be that I'm sometimes a little too sloppy but usually I try to get them nice and tight.


Peter,

I saw that video before. Actually I watched a gazillion videos on that very same subject, from the Italian ones to the ones some of our members have posted on YouTube. The weak spots don't always occur but like I said, when they do show up it pisses me off a little.

Norma,

I pay attention to the same thing, closed and pinched off on the bottom.

[Essen1]

From looking at the pictures you provided, I would say that you probably pressed the middle of the dough too much.  Stay near the edge of the dough while pressing it out, press near the center only when the dough stops getting bigger. Then, go back to pressing near the edge again.

It's very easy to make weak spots in the center of the pie if you press the dough equally before you start stretching it.

This is how I usually start out with the dough balls, staying closer to the rim. Weak spots do still happen sometimes.

[s00da]

Hi Mike, I certainly do know what you're talking about. Most of my pizzas these days are 64% hydration, 18", 24-hour room-temp fermented and by the time I stretch it to a skin, it's really wet but worth it. Weak spots are something I see a lot as I don't have the pleasure of time as I stretch the skin. Things almost happen on their own.

Two things are certain to help and already mentioned: 1) Forming a tight bubble-free dough ball. 2) More uniform gluten matrix that can be achieved by lowering hydration or a better mixer. You can achieve the latter easily by probably dropping hydration by 0.5% or 1% and increase mixing time.

Saad