Author Topic: Tips for dough stretching  (Read 666 times)

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Offline karschsp

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Tips for dough stretching
« on: December 23, 2013, 09:35:13 AM »
I've been making pizza for about 10 years (and learning with each pie) and all this time I've rolled out my dough.

A couple weeks ago, my rolling pin broke and I thought to myself "Y'know, I've never seen a rolling pin in a pizza place."

So, I'm looking for your best tips on stretching(?) out pizza by hand.

Thanks!
Steve


Offline boalpd

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Re: Tips for dough stretching
« Reply #1 on: December 23, 2013, 10:49:40 AM »
search for this in the forum "how to make stretchier dough" by Dave1. It has several videos on how to open a pizza skin.
phil

Offline boalpd

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Offline karschsp

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Re: Tips for dough stretching
« Reply #3 on: December 23, 2013, 10:59:26 AM »
Thank you! Now all I need is more practice! :)

Offline mkevenson

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Re: Tips for dough stretching
« Reply #4 on: December 23, 2013, 11:07:32 AM »
"I've been making pizza for about 10 years (and learning with each pie) and all this time I've rolled out my dough."  :o
 
Steve, welcome to the forum. Happy Holidays!
Have you been happy with your rolled dough? After ten years, I would imagine you make a pretty good pie.
What style pizza do you make most often?
There are many you tube videos on dough stretching or opening pizza dough.
 
Hope you enjoy your stay here and learn what you can.
 
Mark
 


 
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Offline Kale dog

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Re: Tips for dough stretching
« Reply #5 on: December 23, 2013, 03:35:02 PM »
You use those fingers for stretching by hand y'know  ;)
Hippocrates: 'Let food be thy medicine

Offline karschsp

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Re: Tips for dough stretching
« Reply #6 on: December 23, 2013, 05:08:06 PM »
Thanks, Mark.  I've been pretty happy with my pizza, especially since I discovered the wonders of Tipo 00 flour and jacking up the oven as high as it will go, but I'm always looking to improve.

I usually make Neopolitan style pizzas, although I've branched out to Reuben, Mediterranean, Breakfast, etc. See:

http://photos.stevekarsch.com/tags/pizza

I probably make about 3 pizzas a week. But, looking at those videos you reference, I should be making 3 per 1/2 hour! :)

Thanks again!
Steve

Offline mkevenson

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Re: Tips for dough stretching
« Reply #7 on: December 23, 2013, 05:16:06 PM »
Steve , your pies look nice. Also nice cornice which isn't usually the case with rolling pin opened dough. I have never used a rolling pin to open my dough, you must have a modified method!

Mark
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