Pizza Dough Not Stretching? Here’s Why and What to Do!

Home » Pizza Dough not Stretching : here ’ s What You Need to Do

so are you having problems because your pizza boodle is not stretching ?
Learning to fix this problem is simple if you look for the warn signs of what your pizza dough is telling you .
Unless you ’ ve got a homemade pizza dough recipe that gives you perfective results all the time, some recipes could be failing you.

Trying a raw pizza dough recipe may be misleading, and some steps are intentionally left out. If you ’ ve followed all of the ingredients and steps and are getting unsatisfactory results, you ’ ll need to fix it cursorily !
indeed lease ’ s hear what your dough got to say !

Identify Why is Pizza Dough Not Stretching

Like any other situation in life, to fix something, we need to find out what ’ sulfur faulty or what caused the trouble .
It ’ sulfur fair enough that pizza dough can not talk to you, but the overall texture is always a well thing to check .
The knead process will help you solve a coarse problem for those who are not getting the proper pizza dough stretch.

first, assess the site to find your answer :
Pizza dough not stretching

Why is my pizza dough not stretching?

There are many reasons why your pizza boodle may not be stretching, including and not limited to your ingredients, improper boodle zymosis, or hapless dough handling .
But don ’ metric ton worry, we will discuss each of these probable causes one by one, ’ till you find the answer to our questions.

What Makes Pizza Dough Stretch?

The fundamental component that makes pizza stretch is gluten. Pizza dough that properly develops gluten is filled with flatulence produced during the zymosis work. These micro air bubbles allow the dough to stretch without your dough tear or violate .
These collapsed air travel pockets will immediately adhere to each early, acting as the glue between the flour, water, and the rest of your ingredients .
For your boodle to by rights stretch, you need to have the right field measure of gluten in your dough because besides much gluten causes your dough to be cadaver and hard to handle, while low gluten causes your boodle to be muggy, fragile with no structure, and susceptible to tearing.

What is Gluten?

gluten web image


Gluten is a gluey and rubber band substance formed during the mixture of flour, yeast, and water system .

Flour contains two proteins called “gliadin” and “glutenin” that are insoluble in water. When these two proteins come in contact with urine and tension by the energy of mixing, they bind to each other, forming the gluten network.

Gluten, besides known as “ mesh gluten,” because merely like a world wide web or network, holds together the dough .
Gluten is what helps the dough take form and create a structure. It acts like glue in the assortment. Some flours do not contain any gluten, which is very difficult to handle because they have the consistency of a cream .
A low sum of water combined with the flour produces less gluten, affecting the mix from being stretchable, which is why hydration is then crucial.

Gluten Development

When body of water and flour mix, it will start to form gluten right aside. Kneading the dough will contribute to gluten development .
This gluten development followed by zymosis is what helps to stabilize the gluten inside your pizza dough .
With the correct sum of gluten formed, pizza crust has chewiness followed by many levels of brittleness.

We have a arrant scout on gluten, that gives you everything you need to know. Check our article Demystifying Gluten in Pizza .

Autolyse Method

Most of us have never heard of this method acting, but it ’ s the formation of gluten in your dough by only using urine and flour .
You let the boodle sit for 1 hour or more to allow the flour to amply absorb the water system and start the gluten formation through natural hydration.

After this, you can add the remaining yeast, salt, and olive vegetable oil and continue with your pizza-making serve .

Pizza Dough Extensibility and Elasticity

Without elastic boodle, you can not stretch this out easily to form your pizza shape. It will tear and likely be a nightmare to shape .
The rule of pizza boodle is to have adequate elasticity to make the boodle thin adequate to make any size you like.

When the gluten is activated, it creates both extensible and elastic properties, or the ability to stretch and return to its original shape.
If one of these attributes is stronger than the other, the dough will not form correctly .

What is Pizza Dough Extensibility?

Pizza dough extensibility is the ability of the dough to be stretched, extended, or elongated when violence, try, and press are applied.

What is Pizza Dough Elasticity?

Pizza dough elasticity is the ability of the dough to regain its original shape after a force, stress or coerce has been applied .
Simply put, it is the ability of the boodle to form back when it is stretched .
You will need the boodle to have a certain sum of extensibility for the boodle to be molded into different shapes with little elasticity that will allow the dough to retain its shape.

How to Make Pizza Dough Elastic

To make pizza dough extensile and elastic you need to combine a high gluten flour and water and let ride for about 1 hour until it in full absorbs the water system .
initially, this will form a network of unorganized, knotted gluten strings .
Kneading the boodle by handwriting or using a stand mixer will align these strings, creating a dough you might be able to slightly stretch. Just let the boodle relax and time will do rest.

belated, when you add the rest of the ingredients including the olive oil will help lubricate the dough, allowing it to stretch easier .
The more gluten develops, the more elastic, stretchy, and strong the dough will be.
just be careful because mixing besides much gluten and water will result in a dough that about feels like rubberize.

Pro Tip

When you are ready to start stretching your pizza boodle, cover your hands with a light coat of olive anoint and prepare your working surface by adding a combination of flour and cornmeal. This way, you ’ ll stop the pizza boodle from sticking and tearing .

Here’s What You Need to Do if Pizza Dough Not Stretching

  • Check Your Ingredients

Ingredients are often mismanaged, and sometimes you might forget to consider how much hydration your stigmatize of flour could be absorbing.

The levels of fineness and mill would throw you off many times, then if you missed the proper timbre or sum of ingredients, you might encounter some problems .
here is what to check :

It would be best if you always use flour which contains high-protein content of 12% or more. Most of the better quality flour will say on the package listed in the nutrient section.

You can check our article The Top Pizza Dough Flour that Will Give You the Best crust.

Find which is the best flour pizza dough and which one we use and recommend .

  • Check Your Water Content

Adding water is essential to the overall hydration of your flour. The hydration proportion can range from 65 to 70 %. To calculate this ratio, divide the weight of water by the weight of the flour. For example, 1000 gram of flour with 650-700 grams of water added. 650 / 1000 = 65 % .
This is considered the average hydration level and should include the total sum of activated yeast water besides.

You aren ’ triiodothyronine a classically train chef, so you probably don ’ metric ton know about boodle hydration .
Dough hydration is a careful balance of body of water and flour, but don ’ metric ton forget that olive vegetable oil plays a significant function in your boodle ’ mho malleability .
The zymosis that occurs from your yeast further helps give the boodle its ’ elasticity excessively.

Pizza Pun

We would like to make a pizza jest, but that ’ s a bite of a stretch.

  • Check the Dough Mixing Process

Make sure your boodle is well desegregate. If you are mixing by pass, you should be able to feel if there are any bumps or lumps of uncompounded flour.

If you are using a base mixer, mix for up to 10 minutes at depleted travel rapidly and check the consistency .

  • Check Your Kneading Process

The importance of kneading can not be stressed adequate in the initial stage of making your dough after its ’ beginning interracial .
Mixing pizza dough seems easy enough, but the process of massage is going to make every bite of remainder for the best formation of gluten in your boodle.

You knead the pizza boodle after the dough is initially blend and alone for a few minutes .
Overkneading will turn the dough bully .

Not Enough Kneading

Kneading pizza boodle will help build up the right amount of gluten. If you don ’ deoxythymidine monophosphate knead your boodle, it won ’ t have the military capability to spring back or hold its shape after it ’ south cooked.

This under-kneading dance step will result in a limp boodle and lacks any home underground when cooked. It would be best if you would knead your boodle for 8 to 10 minutes if you are using a stall mixer at low speed .

  • Check Your Dough Hydration

finely milled flour is excellent for making the perfect pizza crust, but flour besides likes to play tricks on you .
Like any finely packed powder, it will love to clump together. Use a whisk in your mixing bowl before adding any water to ensure that your flour will hydrate evenly.

If you are concern in learning more about boodle hydration check our article The Scientifically Proven Formula for Dough Hydration .

What is the Best Hydration for Stretchable Pizza Dough?

For most pizza recipes, the average hydration is between 65-70 % water. This proportion is constantly based on the full gram come of your flour .
Using 1000 grams of flour, it ’ ll give way 650 to 700 grams of water for hydration.

This ratio should always include your yeast mixture for the best results.

Check Your Dough Temperature

There is a differentiation between the actual temperature of the boodle and the ambient temperature .
The boodle ’ s temperature as it begins to prove, or rise, affects the rate of zymosis and, in turn, the relish and texture of the finished crust.

The optimal dough temperature for most pizza doughs is 75 degrees F.

Cold Pizza Dough

Cold pizza boodle is harder to stretch ; it is best is allow the boodle to come to room temperature before you stretch it. Despite your yeast mix being an average of 78-80F degrees, this won ’ deoxythymidine monophosphate shock your boodle temperature much .
To get the best results, you need to have a kitchen that will allow your pizza dough to ferment at an optimum room temperature. Or find a smudge where this temperature is changeless.

What is the Best Temperature for Stretchable Pizza Dough

Any area within your kitchen ranging between 70-80F degrees is excellent for getting your pizza dough to proof cursorily .
This means that your boodle will become 60-75F degrees from room temperature. You don ’ t want a spot that is warmer than that to get your boodle to ferment .

  • Check Your Dough Development

There are a match of things you can instantly detect how your boodle is developing. You can perform the follow tests :

Unfermented doughball

Visual Inspection

The first gear is having a satin to a glistening surface .

dough ready for shaping image

Spring Test

Poking your dough will tell you if it ’ second rubber band enough but hush leaves a mark .

windowpane test for pizza

Window Pane Test

Stretch a little section to see if it forms a membrane-like windowpane.

  • Check Your Dough Management

While you ’ re preparing pizza top or making pizza sauce, you besides need to check on your pizza dough continually .
This process is thus you can see how it ’ sulfur developing and fermenting correctly. After 1 hour, you can start making tests on your boodle to see if it ’ sulfur ready to use .

  • Check Your Dough Fermentation Process

You can form your ascend dough into dough balls for the first 1-1 1/2 hours after the first zymosis.

This method allows you to create smaller-sized servings or to freeze and use them former. Some people like to let for a second proofread to get fluffier chewier crusts .

How Long Should Pizza Dough Rest Before Being Stretched?

once you see that your dough has fermented in one hour or up to 90 minutes, allow it to rest .
This action should take no more than 30-45 minutes to allow the gluten to have a great taste.

Most pizzerias will let their boodle lie for up to 1 or 2 days before being stretched .

Rolling vs. Stretching Pizza Dough

There is a growing consider about the facts of whether or not you should roll out or stretch your pizza dough ball .
Since most of us are unaware of this playfulness fact, there is a prefer method acting that makes pizza dough more authentic. It ’ s besides one of the oldest methods that are used. That is, pizza dough should be stretched by hand.

For more on this subject check our article Rolling vs. Stretching Pizza Dough. Everything you Need to Know .

When is the time to stretch your pizza dough?

american samoa soon as you can see that your boodle is fermented and has estimable gluten that ’ sulfur formed, you can start to stretch your pizza boodle .
It besides depends on the sum of clock that you want your boodle to form gluten. This can make a large difference when it comes down to overall season.

Will Pizza Dough Stay Stretched, or Do You Have to Stretch it Right Before Baking?

by rights hydrated pizza that has effective gluten formed will stay stretched when your pizza dough is proofed .
however, it is good if you stretch your boodle right before cooking your pizza. This method acting allows your oven enough time to preheat and ample time for adding sauce and toppings .

Pizza Dough Stretching Methods

here, We ’ ll give you four excellent tips on how to stretch your pizza dough. Each of them can be used to your advantage or used in combination with your pizza-making ritual.

Which combination you ’ ll enjoy the most will be your signature in making any big pizza .

Gravity method for shaping pizza dough

Gravity Method

Hanging the dough from your first four fingers and your hitchhike, allowing it to droop down slowly, uses graveness .

This method is to your advantage since you are placid allowing the dough to stretch without much attempt.

You can then start to rotate the dough to make a round pizza human body .

Hand slap method for shaping pizza dough

Hand Slap

This is a bit more aggressive approach to telling your dough who ’ s the boss, but it does knead.

Simply slap your hand on the boodle open to flatten it to your like. You ’ ll need to angle your pass good right to get the boodle to go where you want .

stretching pizza dough with back of hands

Stretching out with the Back of your Hands

This technique is more or less about using the buttocks of your knuckles to form the pizza boodle .
start from the center of your dough and work in an out circle until you reach the out edge of your pizza. You can besides decide to leave a boodle ring along the edge besides.

final shaping of pizza dough image

Pressing and Stretching on Table or PanI

rather of using your knuckles, you can besides use your four fingers and palm to push the boodle outwards on your pastry mat .
On a flour-powdered flat, lift the edge of your boodle and stretch lightly until it reaches the pizza size you want, pressing out any unwanted bumps .

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Pizza Dough Stretching Troubleshooting

here are some pro tips and tricks that will allow you to get better stretching results when forming your pizza .
Depending on the come of fourth dimension you ’ ve let your boodle sit, you can ’ t rush estimable pizza boodle. So- here ’ s what to do if these problems happen .

Pizza Dough Tearing

Dough that will tear is a good indication that your gluten hasn ’ thymine formed however. It happens more often with one-hour Vegan pizza, so you have to give body of water and boodle clock to develop correctly .
For this reason, always allow your dough enough meter to additionally ferment .

How Do You Stretch Out Pizza Dough Without Tearing It?

You can always choose to use a method acting where you are pushing and pressing the boodle rather .
This method will distillery result in excellent pizza dough that is indulgent and spongy but a piece more on the chewier side- if you like that. Any method acting that doesn ’ thymine use gravity works excellent .

Here’s What You Need to Do

We think the most challenging depart about making pizza is waiting for your dough to agitation and proof to your advantage .
Always count backward 1 to 1 1/2 hours while making pizza dough but keep in mind the temperature of your kitchen. Warmer days will proof your dough faster than on cold days .

Pizza Dough Shrinking

Why does your pizza dough bounce back ?
When you have any pizza dough that you are fighting to get the dough to stay in its shape, it ’ s not fix so far .
This solution is all due to strong gluten that is resisting and hasn ’ triiodothyronine had time to relax a piece .
This consequence besides can mean your zymosis hasn ’ triiodothyronine completely kicked in fair yet .

How Do You Prevent Pizza Dough from Stretching Back?

good let your boodle respite 10-15 minutes and sit back and pour yourself a martini. As you become more loosen, so will your pizza dough .
These results will drastically improve if you find a heater spotlight in your kitchen that ’ s dainty and warm .

What is the Trick to Stretching Pizza Dough?

The flim-flam of stretching pizza dough is to have proper elasticity. Using high gluten content flour, adequate hydration, and good mix and agitation, you should get a pizza dough that will stretch easily .

Tips on How to Stretch Pizza Dough

Be creative with your stretching proficiency, and be patient and convinced in your foremost or second attack .
There are plenty of tutorial videos on form and stretching pizza boodle that shows you where to put your hands. But you will constantly know that proof pizza dough forms easier when it ’ s given time to relax. In the interim, enjoy this video provided by Ooni .

This video is brought to you by Ooni

The Last Slice

We hope that you now know what to do if pizza dough not stretching. For extra information, you can visit our memorize section and if you have any questions you may contact us .


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