Hellooooooo...

[Kaybobs]

Hi everyone, my name is Kay and I live in leafy Cheshire in England. I also have a holiday villa in the Algarve, Portugal and that is why I found this forum. My husband has had an outdoor pizza oven built and I've tried the Jamie Oliver pizza dough recipe which is delicious but springs back after rolling, all help welcome! We are a thin crust family 

[buceriasdon]

Kay, Welcome to the forum. You might take your question to Newbie Topics, but I will attempt to answer it here. The directions fail to mention the length of time required for the gluten strands to relax after being "knocked back" after the rise stage. This failure to allow the formed dough balls, also not mentioned in the directions as perhaps Jamie doesn't form dough balls, to relax and be more extensible and not elastic and springy which you are finding. I find his dough handling instructions to be woefully lacking. I don't agree with some things on this vid, but at the 5 minute mark are some good instructions for dough ball forming.
Don

[Kaybobs]

Thanks for that Don, I will post it on Newbie Topics. I've already enjoyed reading some postings but the quantities for dough making are confusing being a Brit!

[buceriasdon]

Kay, I would interpet your reply to mean you use volume measurements and not by weight? Here is a good explanation of Baker's Percentage
http://www.wildyeastblog.com/2008/03/22/bakers-percentage-1/
Actually using Baker's Percentage is a very accurate way for anyone in the world to communicate with others.

Thanks for that Don, I will post it on Newbie Topics. I've already enjoyed reading some postings but the quantities for dough making are confusing being a Brit!

[Kaybobs]

Thanks again, very useful.

Kay, I would interpet your reply to mean you use volume measurements and not by weight? Here is a good explanation of Baker's Percentage
http://www.wildyeastblog.com/2008/03/22/bakers-percentage-1/
Actually using Baker's Percentage is a very accurate way for anyone in the world to communicate with others.