Having trouble streching the pizza dough

[Sussan ScoolinaryTeam]

Hi Asim.

The issue might be related to hydration or resting time, and this could depend on the type of flour you’re using and its protein content. Some flours require a bit more hydration, and without enough water, the dough can be harder to stretch. If possible, try increasing the water percentage slightly in your recipe to improve elasticity.

Also, ensure the dough is well-kneaded, as underdeveloped gluten can make stretching more difficult. Try doing a few folds during the initial rest to strengthen the gluten.

With these adjustments, you should notice an improvement when stretching the dough.

We hope this information helps.

Best regards.

[Sol Damiani]

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