Why It’s A Mistake To Use A Rolling Pin On Pizza Dough
NEWS
By MATTHEW LEE
Achieving a great homemade pizza crust requires some serious elbow grease, with its dough taking up to 12 minutes of hand-kneading to reach the perfect level of firmness.
Once the dough ball is formed, transforming it into the classic disc-shaped dough base is the next step. While you may be tempted to use a rolling pin, it might not be a good idea.
The dough’s gluten structure acts as a trap for the carbon dioxide gas released by the yeast living within the dough, causing it to expand by filling it with tiny air pockets.
These air bubbles are vital for creating a tender, chewy pizza crust, and using a rolling pin on it will burst the air bubbles, deflating all the hard work you put into kneading.
To stretch the dough without destroying those precious bubbles inside and ruining your pizza crust, gently tug and stretch one edge of the dough ball toward the corner.
