+
Home Cooking

How to stretch pizza dough?

foxspirit | Jan 29, 201401:25 PM     42

Any tips for me? At first I tried making my own dough. Then thinking I was somehow sucking at making dough I tried the store bought fresh pizza dough. I'm having the same problem with both. I want to achieve a super thin crust that I can stick on the grill and cook quickly before layering on ingredients BUT when I try to stretch out my dough, it gets paper thin (too thin) in the middle and even tears so now I have a hole in the middle of my pizza and retains super thick edges. Also when I either make or buy enough dough to supposedly make a standard size inch round, it never gets there. It will stretch out to the 12 inches but then quickly shrink back up to a way smaller half size. I've tried watching the youtubes about stretching on the back of your knuckles etc but its not working for me. Any tips? Help?

Want to stay up to date with this post? Sign Up Now ›

Chowhound Recommends

More from Chowhound

Celebrate Rage Baking with a Recipe for Buttermilk Pie
Food News

Celebrate Rage Baking with a Recipe for Buttermilk Pie

by Amy Schulman | In this politically charged climate, oftentimes we feel helpless. The polar ice caps are melting...

11 Romantic Risotto Recipes Perfect for Valentine's Day
Recipe Round-Ups

11 Romantic Risotto Recipes Perfect for Valentine's Day

by Shelly Westerhausen | Although risotto is one of the simplest meals you could whip up, there is something undeniably fancy...

Pasta Loves Vodka: 7 Variations on a Classic Pairing
Recipe Round-Ups

Pasta Loves Vodka: 7 Variations on a Classic Pairing

by Chowhound Editors | A sauce of canned tomatoes tempered with cream is a no brainer for pasta. This recipe, however, which...

How to Make Chocolate Mousse
How To

How to Make Chocolate Mousse

by Miki Kawasaki | It’s not often that you run across a homemade dessert that can be made easily and on a whim (save...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.