Pizza Dough Tears When Stretching: How To Fix It – Crust Kingdom

Learning to stretch out a pizza peel is something that can take years of practice to perfect. At its core is the main component – the boodle ball. And this needs to be good right to work with easily. So you ’ ve got pizza dough that keeps tearing ?
How to stop pizza dough tearing when unfold :

  • Knead your dough for longer to build up more gluten elasticity.
  • Rest the dough for longer to allow the tight gluten to relax slightly.
  • Stretch the dough evenly to avoid thinner parts.
  • Use a flour higher in protein for more gluten.

All of this can be solved by using a good boodle recipe. Check out my best dough recipe here .

Quick Fix For Now

If you are stretching your dough now and you need a fixate for your tears then do this :

Pinch the edge of the tear from one side and pull it over the tear, giving it a firm pinch to seal the dough back together. Avoid stretching this area, and instead focus on stretching the outer rim of the pizza which will stretch the pizza evenly to avoid more tears near the middle.
To spot thin areas, drape the pizza over your fists and lift it up to the light – you will be able to see the thinner areas shining through easily.

For details on how you can avoid this situation following clock time, read the follow tips with your boodle .

Build Up More Gluten

If you haven’t kneaded it for long enough to build up a good gluten network, then its got more chance of tearing when you stretch it apart. You don’t need to knead too long: 3 – 5 minutes should do it. Follow my pizza dough recipe which has all the instructions to produce perfect dough time after time .
When making your boodle, the flour mix with the body of water for a chemical reaction. This creates gluten which forms into a stretchable, elastic net of strands. You can feel it building up as you knead, as you disperse the water throughout the flour .
This gluten allows the boodle to stretch without breaking. It allows the dough to rise when the yeast produces carbon paper dioxide when it is proofing, filling the boodle with bubbles. indeed without gluten, its just a bushy musket ball of flour which will tear .
You don ’ t have to go brainsick with the massage either, as gluten is slowly to develop. Just make certain you are using a flour with enough protein ( see below ) and then you can knead or mix your boodle for around 5 minutes. You don ’ t have to knead pizza boodle a much as boodle boodle, as it doesn ’ t need such a compendious crumb texture .
You can use the test known as the “ windowpane ” test to judge if your dough has adequate elasticity to not tear when stretched .

Test Your Gluten Development With The Windowpane Test

As a founder pizza manufacturer, it can be unmanageable to know when your dough is quick to work with. Most recipes tell you to knead your boodle until it is smooth or elastic – but who knows what that means ? Am I under-kneading it or over-kneading it ?
As you rehearse, you will get more of a ‘ feel ’ for your dough. But in the meanwhile, there is a fritter proof test that anyone can use to test the set, and we call this the ‘ windowpane quiz ’ .
The first gradation is to take your kneaded dough ball and give it a poke. If the boodle springs rear slightly then you know you ’ ve developed some gluten. future give the windowpane test a try .
If you break off a modest piece of boodle that fits in your hands. then use your fingertips to pull apart the dough until a slender layer. Keep going until the boodle is wallpaper flimsy, and you can see ignite through it translucently – i.e. the windowpane .
If the boodle tears then you know its not ready however. A good developed dough should stretch very thin. Use the video below for a good ocular demonstration .

Rest Your Dough For Long Enough

If you stretch dough that has just been kneaded then it is very tight and could tear because it hasn’t had time to relax.
once gluten it formed, it will feel very tight and strong. As you leave it to rest and proof, the gluten will relax over time. This is because gluten degrades over time. I ’ megabyte sure you ’ ve noticed that a dough ball is much easier to stretch apart when its been left to rest, rather than straight after it has been kneaded .
so give your dough adequate prison term to proof. If you can merely manage a few hours then this should be fine to prevent lacrimation. But giving it overnight in the refrigerator will produce a better texture. Giving it longer will allow you to stretch the boodle more easily deoxyadenosine monophosphate senior high school gluten can snap back if not rested .

Learn To Stretch The Dough Evenly

Use your hands to stretch so you have full control for the best results. You must make sure your dough is it room temperature, as gluten is tighter when its cold.
Make a round indentation with your finger tips an column inch from the outside to form the crust. Use your finger tips to flatten the inwardly dough. then with directly hands, pull the dough apart and rotate the ball as you go .
Don’t stretch the middle. Focus on stretching the outer parts of the dough, as the middle will get a small stretch from everywhere and end up being too thin. This is the most common place for a tear.
Keep an eye on any thinly areas. You can lift the dough onto your fists and hold to the idle to see the sparse and thick areas. focus on the chummy to get a nice undifferentiated crust .
Remember to be gentle; the more you work it, the tougher the end result will be.

Try A Higher Protein Flour

The protein in flour is what forms the gluten. so a higher protein flour will result in a stronger gluten network .
Flours which will tear more well include all function flours and italian “ 00 ” bread flour. The all purpose has less protein subject while the “ 00 ” flour uses soft wheat, making it more delicate .
Try a bread flour which has got a protein content of 12-14 %. If you use a higher protein flour then you will need to rest the boodle for longer as it will snap second with its high elasticity .
To check the protein content, check for the total of protein per 100g of flour, if it is available i.e. 14g protein will be 14 % protein .

In Summary

Following a recipe more closely with attention to ingredients, kneading times and proofing times will help you make a more elastic dough that is harder to tear. Practising your stretching technique will ensure you can stretch it thinly and evening to avoid getting any holes .
To make the best pizza you need to cook your boodle on something very hot. A pizza stone is more well known, but a pizza steel is a newer method which will produce even better results. The sword conducts heat more efficiently, cooking the base through very quickly. They besides don ’ t shatter like a stone does. I have this pizza steel and can fully recommend it ( pawl to see on Amazon ). If you ’ d quite get something a bit cheaper, then at least get a pizza stone made of cordierite like this one. It is less probable to crack like other pizza stones.

See all the essential tools I recommend on my pizza equipment list guidebook .

Related Questions

What happens when you knead dough too much?
You will end up with a baffling crust. I would say it ’ sulfur unvoiced to over knead your boodle if you follow the windowpane test – so give it a examination as you knead .
How to keep pizza dough from shrinking?
This is more about strong gluten. Try resting the boodle and warming it up before you stretch it. Check out my article Does Your Pizza Dough Keep Shrinking ? Try This now .