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    You are in: Home / Community Forums / Breads & Baking / Pizza crust
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    Pizza crust

    Sat Apr 20, 2013 2:05 am
    Newbie "Fry Cook" Poster
    Stretchy pizza dough. I worked in Pizza places as a kid and LOVE making my own pizza. I have just recently started making my own dough rather than getting the store bough kind and I love it. But the last few tries my dough has torn rather than stretched. I has taught long ago that stretching the dough makes a better crust than if you roll it thin.
    Any ideas what I might be doing wrong?
    Sat Apr 20, 2013 1:39 pm
    Forum Host
    You have to let the dough rest for at least 15-30 min after making the dough, and before trying to stretch it.
    Mon Apr 22, 2013 12:02 am
    Newbie "Fry Cook" Poster
    That could be it. Because ir doesn't need to raise much I didn't let it sit.
    Mon Apr 22, 2013 10:33 am
    Forum Host
    The resting lets the gluten relax so that the stretch "holds". You get the same advice when making pie crust - any manipulation of the flour will cause the gluten to develop.
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