Stretching Pizza Dough: Pan Method

Stretching pizza dough can seem like a daunting task, but it's an essential step in the pizza-making process that can make a real difference to the texture and feel of the cooked pizza. There are several techniques you can use to stretch your dough, and it's important to let it rest and come to room temperature before you begin. Here are the steps you can follow to stretch your pizza dough like a pro.

Characteristics of Stretching Pizza Dough

Warm the dough to room temperature for 30 minutes

Warming your pizza dough to room temperature is an essential step in the pizza-making process. This step is crucial because it ensures that the dough is relaxed and ready for shaping. Leaving the dough to warm up for at least 30 minutes at room temperature will make it more pliable and easier to stretch and shape. This is because gluten, the protein that gives pizza dough its chewy texture, tightens in cold conditions like the fridge, causing the dough to snap back when stretched.

If your dough is store-bought, remove it from any plastic packaging and place it in an oiled mixing bowl. Cover the bowl and set it aside in a warm place for at least 30 minutes. If you've made your dough from scratch, you can follow the same process after the initial rise time, typically 1 1/2 to 2 hours, and once you've divided the dough into two portions.

During the warming process, the gluten in the dough will loosen up, making it softer and more extensible. This will prevent the dough from shrinking back when you start to stretch and shape it. A room-temperature dough will also be less prone to tearing, as it will be more flexible and easier to work with.

Warming the dough also has benefits beyond ease of shaping. Allowing the dough to come to room temperature ensures that the yeast is active, which is essential for a successful rise and a light, airy texture in your final pizza crust. Additionally, a warmer dough will result in a more flavourful crust, as a slower proofing process gives more time for fermentation to occur, developing a deeper flavour.

In summary, warming your pizza dough to room temperature for at least 30 minutes is a critical step that will not only make the dough easier to stretch and shape but also improve the texture and flavour of your final pizza.

Use olive oil to prep your workspace and hands

Olive oil is a great way to prep your workspace and hands before stretching out your pizza dough. It's a better option than flour, which can make your dough tough and dry.

Take about 2 to 3 tablespoons of olive oil and rub it onto your work surface and hands. This will prevent the dough from sticking to your cutting board or sheet pan, and it will also help create a golden, crispy crust. Olive oil also makes the dough easier to stretch and encourages an even consistency.

If you want to get creative, you can even experiment with different types of olive oil or try using other oils like sesame oil, ghee, or herb-infused olive oil to add some unique flavors to your pizza base.

Remember, olive oil has a shelf life of about three months, so always use fresh olive oil for the best results!

Press the dough with your fingers before stretching

Pressing the dough with your fingers before stretching is an important step in the pizza-making process. It is the first step in shaping the dough into a pizza base and will make it easier to stretch the dough into a larger, thinner base.

Firstly, you should ensure your dough is at room temperature. This is because gluten, the protein that makes pizza dough chewy, is tighter in cold conditions. Therefore, you should let your dough sit at room temperature for at least 30 minutes before you begin.

Now, you are ready to press the dough. Use the palm of your hand to press the dough down into a large, flat disc. Then, use the middle three fingers on each hand to press the dough out from the centre, widening the disc into a circle about 6 inches across and 1/2 inch thick. The dough should be soft and pliable and shouldn't shrink back when you press it. It is okay if the disc isn't perfectly round at this point. If your dough is snapping back quickly, let it rest for 15-20 minutes and then try again.

Once you have pressed the dough into a disc, you can define the crust of your pizza. Do this by pressing your fingers into the dough about 1/2 inch from the edges and then spinning the dough against the counter. This step is optional but will help protect the crust from getting too thin when you stretch the dough.

Stretch the dough with both hands and use gravity

Stretching pizza dough can be a daunting task for beginners, but it's a process that, when done properly, can significantly improve the texture and feel of the cooked pizza. Here are some detailed tips on how to stretch pizza dough with both hands and use gravity:

The Steering Wheel Method:

This technique involves using gravity to help stretch the dough evenly and thinly. Simply pick up the edge of your pizza dough and let it hang down like a curtain. Gently pinch along the edge of the dough as you rotate it in one direction, much like turning a steering wheel. This motion will help stretch the dough and even out any lumps. You can control the height of the crust by pinching either closer to the edge or closer to the centre of the dough. Don't be afraid to pick up the dough – it has a surprisingly strong structure, so unless it's paper-thin, it's unlikely to rip.

Using Both Hands:

Place your hands flat onto the dough, with your palms facing down, straddling the centre hump of the dough. Use your fingertips to "dig" into the edge of the dough and start stretching it outward in a gentle arc motion. One hand will hold the dough gently, while the other does the stretching. The dough will naturally rotate as you stretch it out. Continue this process until the dough is about 75%-100% of the desired size, with a uniform thickness or a slight hump in the centre.

Using Gravity:

Once the dough is mostly stretched out, you can use gravity to help further. Carefully pick up the dough and hold it with both hands on one edge, letting the rest hang down. Keep the top of the dough facing towards you so you can monitor the thickness. Gently rotate the dough in one direction, allowing gravity to stretch it as you slowly pull it from hand to hand. Work quickly, and aim for a diameter of about 11 inches and a thickness of about 1/3 of an inch. Don't worry too much about thin spots or holes at this stage, as you can fix them in the next step.

Final Stretching:

After stretching the dough with your hands and gravity, it's time to make any necessary adjustments. Place the dough on your prepared pan or pizza peel. If there are any thick spots, press them gently to even out the thickness. For thin spots or tears, gently pinch the dough around the area to bring it together and cover the hole. Your goal before adding toppings is to achieve a mostly even circle, about 10 inches wide and 1/3 of an inch thick, without overworking the dough. Don't worry if the edge (crust) isn't thicker than the centre, as the toppings will weigh down the centre, and the crust will puff up nicely in the oven.

Let the dough rest for 1-2 hours after shaping

After you've kneaded your pizza dough, it's important to let it rest for a while before shaping it. This is because the gluten network is at its strongest right after kneading, and a short rest allows this network to relax, making the dough easier to shape and handle. If you try to shape the dough without letting it rest, it will be difficult to work with and will constantly snap back to its original form.

The ideal duration for this initial rest depends on various factors, including the type of flour and water used, the room temperature, and the desired thickness of the crust. Most sources recommend letting the dough rest for at least 10 to 30 minutes, while others suggest a longer rest of up to 2 hours. This longer rest period is especially beneficial if you're aiming for a thinner crust, as it gives the gluten more time to relax, making the dough easier to stretch without tearing.

During this resting time, it's a good idea to cover the dough to prevent a skin from forming on top. This can be done with a large, reusable plastic bag, a shower cap, or any airtight cover. Keeping the dough covered ensures that it doesn't dry out and helps maintain humidity, which is crucial for the dough's texture and rise.

Once the dough has rested, you can begin shaping it. The shaping process starts with flattening the dough into a disc, using techniques like "The Finger Press" and "The DJ Deck." These techniques help create an even base and define the crust of your pizza. After this initial shaping, the dough is ready for the stretching process, which will be the focus of our next discussion.

Frequently asked questions