Rolling dough.

[boomchakabowwow]

I need a masterclass on how to roll out dough. I can make and knead dough “okay”

today I’m trying to make a garden tomato, pesto sheet pan pizza. Mine is shaped like a kidney. I can’t get it round, and I certainly can’t get it rectangular. I only have a tapered rolling pin, which might be part of the problem. Grrrr..

my luck, Lars will do a pizza tonight as well and post up a pic right before or after mine. Hahaha. .

 

[AT5760]

1: make sure the dough is relaxed: sing to it, burn some incense, dim the lights (and make sure it’s not too cold)

2: roll out a crap ton of dough over the years. Eventually you get a sense of where to apply pressure when to get closer to your desired shape.

3: I switched to a tapered pin about a decade ago, much better control that a cylindrical pin.

 

[Jovidah]

I don't think you're supposed to roll pizzas. But when I'm trying to make round pastry my idiot-method is to just make a round ball, put it ona piece of baking paper and turn it continuously with the paper as you're rolling it out.

 

[M1k3]

I need a masterclass on how to roll out dough. I can make and knead dough “okay”

today I’m trying to make a garden tomato, pesto sheet pan pizza. Mine is shaped like a kidney. I can’t get it round, and I certainly can’t get it rectangular. I only have a tapered rolling pin, which might be part of the problem. Grrrr..

my luck, Lars will do a pizza tonight as well and post up a pic right before or after mine. Hahaha. .

Make a ball. Let it rest and come up to almost room temperature (to warm and you'll hate life). Flour your surface and dough lightly. Flatten with your fingers while stretching the dough outward. Don't stretch it to much at a time (again, you'll hate life if you do). Keep doing this until you're almost to the size you want. Then spin the dough like you're a pizzaiolo, or just carefully. Dealers choice.

 

[MarcelNL]

You don't roll....just have a look at the video, Vito explains it quite well...it takes a while and depends on hydration, proofing etc how easy it is IRL

For me the slap and fold was a breakthrough in dough prepping, making pizza for like 30 years now but the result jumped over the last few months, partially due to the new oven making high hydration dough possible but also due to the slap and fold technique.

 

[M1k3]

You don't roll....just have a look at the video, Vito explains it quite well...it takes a while and depends on hydration, proofing etc how easy it is IRL

For me the slap and fold was a breakthrough in dough prepping, making pizza for like 30 years now but the result jumped over the last few months, partially due to the new oven making high hydration dough possible but also due to the slap and fold technique.

Woah! He's on the other side of town from me.

 

[rickbern]

You don't roll....just have a look at the video, Vito explains it quite well...it takes a while and depends on hydration, proofing etc how easy it is IRL

For me the slap and fold was a breakthrough in dough prepping, making pizza for like 30 years now but the result jumped over the last few months, partially due to the new oven making high hydration dough possible but also due to the slap and fold technique.

This guy is a good slap and folder too

Gluten morgen from Brooklyn,y’all!

 

[MarcelNL]

This guy is a good slap and folder too

Gluten morgen from Brooklyn,y’all!

second that, that is the exact video I used to master the technique....I anticipated a steep learning curve but it's far simpler than it appears.

 

[boomchakabowwow]

Don’t focus on the pizza.

I can’t roll dough in general.

 

[rickbern]

I can’t just let the pizza go…

You think this would be helpful?

https://www.amazon.com/Norpro-Wood-...words=pizza+rolling+pin&qid=1693081141&sr=8-6

 

[MarcelNL]

until recently I've been using a Nonna style rolling pin, the type you don't wanna be chased with ;-)

A straight pin approx 50cm and 4-5cm diam

 

[Naftoor]

When your dough snaps back, a good rule of thumb is to cover it to keep it from drying out and give it 5-15 minutes for the gluten to relax. Helps deal with the snapback you encounter when stretching. Pizza joints use various dough relaxers to prevent it ai believe, but time does the same job in the home kitchen.

 

[M1k3]

Pizza joints use various dough relaxers to prevent it ai believe, but time does the same job in the home kitchen.

If your pizza joint uses this, find a new one.

 

[simona]

Get a volunteer job in your favourite pizza bar - do it for 2 weeks.
Problem fixed.

 

[MarcelNL]

Get a volunteer job in your favourite pizza bar - do it for 2 weeks.
Problem fixed.

the Sicilian I did a cooking workshop at would not let anyone near the ready pizza dough within at least a year of experience of making it....just a warning.