NY Style rising too much

[plusacht]

Made the NY style yesterday. Followed standard recipe @63%, fermented for 72 hours. Why is my dough rising so much on the side in oven?

Thanks for help. 

[Pizza_Not_War]

That happens to me when I don't stretch it out big enough. Usually when my dough is very old and starts to tear is when it happens. I actually like it that way as I'm more of a bread lover.

[plusacht]

I guess you are right. Need to stretch better.

[artaxares]

When did you ball your dough? Were your pizza ball tight while streching, snapping back a lot etc? If that dough was tight, hard to stretch, snappy, seeming like it would snap if you stretch it further but still thick then it might need more time in a ball form so that gluten can relax and be easier to stretch.

[Minolta Rokkor]

Stretch the dough out THIN.

[hammettjr]

Stretch the dough out THIN.

Oh wow, I've watched that video many, many times and never picked up on the comment that he knows the size is right when his arms are perpendicular at shoulder height and the bottom of the dough is a certain distance from the table. I always try to look from left to right across the dough to guess the width. His tip makes much more sense!

[foreplease]

Made the NY style yesterday. Followed standard recipe @63%, fermented for 72 hours. Why is my dough rising so much on the side in oven?

Thanks for help.

Are you baking in an oven with an open front, such as a wood or gas fired high temperature oven? If so, in addition to the tips above about letting the dough relax longer in balls, it looks as if you need to rotate the pizza a time or two throughout the bake. Good luck.

[politon]

How much yeast are you using in your dough formula?

[[email protected]]

Oh wow, I've watched that video many, many times and never picked up on the comment that he knows the size is right when his arms are perpendicular at shoulder height and the bottom of the dough is a certain distance from the table. I always try to look from left to right across the dough to guess the width. His tip makes much more sense!

Love that video, but he uses a ton of flour in the stretch. Curious if any of you guys are using a similar amount. If so, is there a benefit beyond simply stretching the dough very thin?