JazzyBadger
Quintessential Chatty Farker
- Joined
- Apr 12, 2010
- Location
- Jazzy Gerbil Land.
Here's the one thing I do that I'm pretty sure isn't helping my situation, but I can't figure out how else to pull it off.
When I make my pizzas, I roll the dough on the counter to get it big enough. I usually try and get a 12" diameter pie out of 1/6th of this recipe. I've tried to hand form the dough, but can usually only manage to get about an 8" dia pie. I've even tried to figure out how to toss the dough and/or work it, holding it by the edge, pulling it with each hand laterally and letting the dough stretch down below my hands and turning it around and around. None of these 3 techniques seem to work without tearing a hole into the dough from getting it too thin or just not being able to work it evenly.
I make a lot of pizza and use a similar recipe with the following changes:
Use 2 cups of Seminola Flour and then 5 cups of Regular or Bread Flour (this will produce a stretchier dough, great for hand tossing)
for the liquid, subistute 1 cup of white wine to the water.
The Seminola Flour is for pasta, and holds up well to the stretching and may help you hand form a better pie[/QUOTE]
Look up knuckle method pizza stretching technique on YouTube, and you'll find some really good visuals to help you stretch it out. Like all things it will take some practice, but it gets ridiculously easy to do. The other thing you need to do while stretching it out by hand is lay it down and allow the gluten to rest. If you try to stretch it out too far too quickly you'll either end up with a pie that gets torn, or you'll get it to the size you want and it will snap back like a rubber band.