I make pizza dough at home, but it's never the same consistency as I see at real pizzerias. What's the trick to making it so stretchy? I use high-gluten flour, water, yeast, salt and a little olive oil. I mix it, knead it until not sticky, then let it rise.
Nothing I make comes close to the elasticity of the real thing, you couldn't toss or stretch it without breaking holes in it. "Real" pizza dough appears very elastic and will absorb a lot of two-fisted stretching without breaking.
Anyone care to give up the secret from a real pizzeria? Is it the ingredients, the proofing, how is it done?
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