Why my pizza dough doesn't stretch? | Why is my pizza dough hard to stretch?

In this video I'll show you the most likely reason why your dough snaps back when you try to stretch it. Too much manipulation is not good in this instance, let's see how to prevent the problem 💪
Why my pizza dough doesn't stretch! Why doesn't my pizza base won't stretch? If you want to make your dough more stretchy, then you have found the solution 😀
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0:00 The problem
0:35 What's often said it's wrong...
2:55 ...and here's why
4:35 What to do instead
#homemadepizza #pizzamaking #pizzatips #pizzabaking
Just flour water salt yeast pizza dough is what I always do!
Why my pizza dough doesn't stretch? 1+1 Reasons 🧐 Pizza stretching tricks
Why my pizza dough doesn't stretch? | Why is my pizza dough hard to stretch?
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De qué trata este vídeo:
Por qué mi masa de pizza no se estira ¿Por qué mi masa de pizza no se estira? Si tu masa se rompe cuando intentas estirarla, lo más probable es que estés haciendo algo mal. Según mi experiencia, la mayoría de las veces el problema se debe a una manipulación excesiva. Me he dado cuenta de que esto es de lo más común que nunca hubiera pensado, así que vamos a intentar solucionar el problema 💪
_____
De quoi s'agit-il dans cette vidéo ?
Pourquoi ma pâte à pizza ne s'étire pas ! Pourquoi ma pâte à pizza ne s'étire-t-elle pas ? Si votre pâte ne cesse de reculer lorsque vous essayez de l'étirer, il y a de fortes chances que vous fassiez quelque chose de mal. D'après mon expérience, la plupart du temps, le problème vient d'une trop grande manipulation. Je me suis rendu compte qu'il s'agit d'un problème très courant auquel je n'aurais jamais pensé, alors essayons d'y remédier 💪
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Worum es in diesem Video geht:
Warum sich mein Pizzateig nicht dehnt! Warum lässt sich mein Pizzateig nicht dehnen? Wenn Ihr Teig immer wieder zurückschnappt, wenn Sie versuchen, ihn zu dehnen, machen Sie wahrscheinlich etwas falsch. Meiner Erfahrung nach liegt das Problem in den meisten Fällen an zu viel Manipulation. Mir ist klar geworden, dass dies sehr häufig vorkommt, was ich nie gedacht hätte, also lass uns versuchen, das Problem zu lösen 💪.
_____
عن ماذا يدور هذا الفيديو:
لماذا لا تتمدد عجينة البيتزا! لماذا لا تتمدد قاعدة البيتزا الخاصة بي؟ إذا استمر عجينك في التقليب مرة أخرى عند محاولة مطه ، فمن المحتمل أنك تفعل شيئًا خاطئًا. من واقع خبرتي ، تأتي المشكلة في معظم الأحيان من كثرة التلاعب. أدركت أن هذا هو الأكثر شيوعًا الذي لم أكن لأفكر فيه أبدًا ، لذلك دعونا نحاول حل المشكلة 💪

[@stvken]

Finally, someone who understands my pain. Was about to give up making pizza as I couldn't figure out why my dough base never stretched. One one else ever mentioned this simple point. Have now made a number of successful pizza bases and am way more confident stretching the dough. Thank you for saving my pizza's

[@FabioulousPizza]

I was sure I was filling a gap and I'm very glad you noticed 😀 Thanks for watching the video, feel free to share it with someone who might find it helpful ✌🏻

[@MLTSP_tradcath]

Yessss😭💖

[@redderpom]

Exactly what I needed to know. This was not only helpful, but the demonstrations really drove home your point. I’m going to follow your advice next time. Grazie mille!

[@FabioulousPizza]

I'm so happy you've found this useful! I'll do my best to share more useful content

[@MyNigellus]

omg thank you so much for this video. I am struggling with this part so much!

[@FabioulousPizza]

I'm so glad you find it helpful 💪🏻

[@kcdesign2456]

Thank you SO much for this! The first example (with the dough that didn't stretch) was EXACTLY like my own dough! You did exactly what I do with all of mine - and I always end up using a f*&^%$%ing rolling pin!!!! I'm so happy that I now know why my dough doesn't stretch! Thank you Fabio!

[@FabioulousPizza]

Thank you for watching the video, I'm glad you found it helpful! If you are on Instagram, remember to find me there so you can see what I am up to 😄 instagram.com/fabioulouspizza/

[@generalgwok676]

Ooof! I can’t wait to try this! I’ve always liked my pizza dough’s, but always struggles with the stretch. I think this is why I’ve been looking for my entire life! Thank you!

[@FabioulousPizza]

Oh, cool, I'm glad you've found the video helpful! Let me know how those techniques work for you 💪🏻

[@IcrdbleJim]

God bless you man, I’ve been struggling with this for a while and couldn’t figure it out

[@FabioulousPizza]

Thanks for watching, I'm glad you have found the video helpful 😀 If you are on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza/

[@akcsm]

There you go, this is the video I've been looking for for several years. it's even obvious. Thank you so much !!!!

[@FabioulousPizza]

Anytime! Thank YOU for watching the video, feel free to share it with someone who might need it too 😀 Enjoy your Sunday!

[@pinakibhattacharyya8936]

Man KZbin should give you an award for this video. I have seen countless videos but not in one this science is explained. A game changer. You my friend take my half salute 🫡!!

[@FabioulousPizza]

Aaw, thanks so much for your kind words, I'm so glad you appreciate my efforts! I hope you will want to share my content with another pizza lover, you would help both them and me 😀 Have a great time!

[@lolacookie453]

I made pizza dough for the first time last night and although it ended up coming out fluffy and tasted perfectly fine, stretching it out was a struggle 😢 now I know how to avoid this! Thank you so much! 😊

[@FabioulousPizza]

Thank you for watching the video, I'm glad you found it helpful 😄

[@richardkaplan6214]

I don’t get it please help? Wgat is the one simple thing that I an missing? How do Ikee my dough relaxed!!!!!!!🙏🙏🙏🙏❤️🙏🍸✊🍸✊🍸❤️❤️❤️❤️❤️

[@moonbeam_base]

Wow thank you! I found this video by searching "can you start over after stretching pizza dough" and now I know that I would need to let the dough relax first. Looking forward to trying again.

[@FabioulousPizza]

Thank you for watching the video, I'm glad you like it 😀 Feel free to share it with someone who might find it useful! And happy new year 🥳

[@davidhamer8333]

Thank you so much, I too have been doing it wrong just as you described and wondered why it sprang back.

[@FabioulousPizza]

You know, devil is in the detail! 😉 I'm glad you found the video helpful and I'm really grateful you gave me your support and bought me a coffe ☕🙏🏻

[@kens.3637]

This is one of the most helpful videos on pizza dough I have seen! It was the missing piece in my puzzle! Thank you!

[@FabioulousPizza]

Thanks for your words, I'm glad you find this video helpful, feel free to share it with fellow pizza makers to help them - and me 😁

[@neilreid2298]

Brilliant! I did not know this. Thank you! Very helpful as it solves a problem I've had with my pizza dough's.

[@FabioulousPizza]

Thanks for watching the video, I'm glad you found it helpful! Feel free to share it with anyone who might have the same issue 😄

[@donfazio7322]

What A Great Video, thanks for the simple explanation, always had this problem and it drove me to the point of frustration, my dough balls are resting and I will put this advice to work this evening. Fingers crossed it works out. Looking forward to seeing more of your content. Ciao

[@FabioulousPizza]

Thanks for watching the video, I'm glad you have found it helpful 🙌🏻 If you're on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza/

[@carolr4871]

OK, that was freaking amazing! I was at the point of giving up. Thank you so much!

[@FabioulousPizza]

Great, I'm glad it helps! Thanks for watching the video 😀🙏

[@ranasen242]

You just showed how my strechting went including my roling pin attempt! Thank you! Great! Greetings from a cold Sweden

[@FabioulousPizza]

I knew you would like this 😉 Thanks for watching the video!

[@wpsam52]

Just the information I needed. Thank you!

[@FabioulousPizza]

I'm glad you found it helpful 😊

[@iancavanagh7953]

Thank you so much! Very clear explanation!

[@FabioulousPizza]

Glad you liked it! If you are on Instagram, remember to find me there so you can see what I am up to 😀

[@eM_Pee]

Exactly what I was looking for. Didn't know where I made the mistake, was so frustrated. But, now I know. Thank you.

[@FabioulousPizza]

Great! I'm glad I helped, feel free to reach out if you need to ask anything! Thanks for watching the video 🙏🏻

[@tomjones4318]

Finally I see the basic mistakes I was making. Fundamentals are everything and easily overlooked by those who are much advanced. Thanks!

[@FabioulousPizza]

Thank you for watching the video, I'm gla you liked it! Feel free to share it with someone who might need a refresh on their of fundamentals 😊

[@shaukuduo]

Thank you for this video! I feel as if though I’ve got my dough recipe down but am always struggling with the stretching, either the dough contracting or tearing.

[@FabioulousPizza]

Thank you for you comment! It seems like your issue might be fixed following the suggestion of this video 😀

[@ianwhite9900]

All my pizza problems resolved in a Short mmiable video. Thank you so much

[@FabioulousPizza]

That's great, Ian! Now let's step to the next level 💪 Don't forget you can find me on Instagram, where it's also easier to stay in touch!

[@OneLife310]

For the life of me I couldn't figure out why my dough was so tuff after seeing it rise for 4 hours it looked great but once I balled it and tried to stretch it this happened! I thought the quality of flour was the problem (high gluten) but bow I understand why.Great channel.subscribed!

[@FabioulousPizza]

There's always a solution, I'm glad you found it in this video! If you're on Instagram, find me there so you can see what I'm up to ✌🏻

[@techlong1537]

Agreed, same thing happens to me and I always think flour issue and so on, finally found that

[@Main_Teja_hoon]

All good. Why BOW.....Do you occasionally by instinct of DNA, BARK ??? 😨😨😨

[@OneLife310]

@@Main_Teja_hoon no but I occasionally do get a strong urge to howl..

[@Main_Teja_hoon]

@@OneLife310 oh i now understood what bit you. The 🦊.

[@ziggybongwater7915]

being here in blighty in an old house, my problem wasn't reballing or hydration but my room was never warm enough to bring the dough up to the right temperature. i left it for HOURS but still, cold dough. i've bought a proofing oven and used it for the first time today, i have to say huge improvement in the doughs texture. im going to do a much longer proofing at 80f and hopefully get that 12 inch pizza i always dreamed about!

[@FabioulousPizza]

Thanks for sharing! It's great to know that you're in the right direction 💪🏻 Enjoy your pizza-journey 😀

[@alexthompson8307]

I have done two sets of pizzas since getting my roccbox and this is exactly the issue I have had both times. Thank you for your tip.

[@FabioulousPizza]

AH! I'm glad you found it helpful! Feel free to share with someone who may have the same issue, you would help them and me 😊

[@kellyt6531]

Thank you for making this video ❤

[@FabioulousPizza]

Thank you for watching it! Feel free to share it with someone who might find it helpful 😀

[@WonderWithGil]

Thank you. Hope this works. This is what I did before, but I saw people rolling it thinking I was wrong. 😅 🙏🏻🙏🏻🙏🏻 I’ll try this today!! Thank u.

[@FabioulousPizza]

Thank you for watching the video! 😄

[@leth9320]

Why did I not find you before now? You are a life saver!

[@FabioulousPizza]

Aaw, thanks for your words! Feel free to forward the video to someone, maybe together we can save more lives 😍

[@barbarasorrells8474]

Thank you so much! I have been struggling with my pizza dough not being able to get it to flatten out. At last! Someone is telling me how to handle this problem. I greatly appreciate this❤❤❤

[@FabioulousPizza]

Aw, thank you for watching the video! Feel free to share it with someone who might have experienced the same problem! Have a nice weekend 😊

[@nicolashenry7875]

Thanks Fabio !! I've been struggling with my last pizza dough and you explained perfectly how to properly do it to have a good stretch ! Just tried it today your way and my dough was amazing ! A big thanks from a french guy living in Brighton

[@FabioulousPizza]

Aah, Nicolas, merci beaucoup 🙏 I'm so glad you found it helpful and you're words mean I reached my goal of helping people with their pizza making 🤩

[@kevredman5808]

I've had the same problem. This video has easily answered my question too. 👍

[@ScottishT]

You made this sound so easy for a novice and explained perfect. Thanks so much

[@FabioulousPizza]

Oh, thanks for your words! I'm glad you enjoyed the video, feel free to send it to another pizza-novice to help them out 😉

[@hotel3sixty64]

Just the video I was after, thank you so much

[@FabioulousPizza]

Ah, I'm so glad you found it helpful! Thanks for watching the video 😀

[@nikitaagrawal2413]

I just came here to comment after watching this video. For long i have been struggling with stretching of pizza. There is no other video in youtube better than this. Thank you so much for explanation, i can now make better pizza😊

[@FabioulousPizza]

Thanks a lot for your words, I'm really glad you found the video helpful! If you are on Instagram, don't forget to find me there so you can see what I am up to! 😀

[@donfazio6884]

Another great video Fabio, I really enjoy watching your instructional techniques, this one solved a problem for me. Can you do a video on how to stop the pizza from sticking to your peel? Ciao

[@FabioulousPizza]

Aaw, thanks for your words! You might want to watch this video: kzbin.info/www/bejne/jX3NgYh_a99lpbs

[@viscountexx]

i JUST made pizza and was asking myself why my dough was so thin and easy to tear in the middle. i feel literally so enlightened, you're a hero!! thank you!

[@FabioulousPizza]

Aw, too kind of you 🙏🏻 Thanks for watching the video, I'm glad you liked it. Feel free to share it with someone who might need some enlightment 😀 Enjoy the rest of your Sunday!

[@neelakan678]

I tore the last two I made - it would not stretch at all even after being left overnight in a container on top of the fridge - it was from the store so it should already have been kneaded by their machine

[@duncanjames914]

Wow. I have never seen this explained before. Thank you for teaching me this critical piece of pizza dough-making information. Subscribed!

[@FabioulousPizza]

Aw, thanks so much, your support means a lot to me 🙏🏻 Welcome to this little channel then, I hope you will enjoy all my content! Have a great time 😀

[@SBoots29]

I am now going to get my dough making to the next level. Thank you for the tip.

[@FabioulousPizza]

Thank you for watching the video, I'm glad you like it! If you are on Instagram, remember to find me there so you can see what I am up to 😀 instagram.com/fabioulouspizza/

[@joeramos8605]

Very informative! Thank you Sir...

[@FabioulousPizza]

Thank you for watching the video 😀

[@andrewcairns7502]

Excellent video. I will try this today as also struggling getting the dough to stretch

[@FabioulousPizza]

Great, I'm glad you liked it 👍🏻

[@Chrisdiciccio]

You're a lifesaver, the previous six or seven pizzas I've made available been super hard to stretch so I will try this next time 👌🏽👨🏽‍🍳

[@FabioulousPizza]

Let me know how it works for you if you want ! Thanks for watching the video 😄

[@needyandmeaty]

This is perfect I finally understand thank you, you've saved my future dough balls

[@FabioulousPizza]

Thank you for watching the video, I'm glad it helped 😀 Feel free to share it with someone who could find it useful! Have a great day 🙌

[@backtoasimplelife]

Ok, now I know what I need to do differently! Thank you!

[@FabioulousPizza]

Oh, thank YOU for watching the video, I'm glad you found it helpful! Feel free to share it with someone who might benefit from it 😀

[@ninaturner7595]

Thank you that was great advice!!

[@FabioulousPizza]

Thanks for watching, glad you appreciate the video 😄

[@wap23]

Thank you so much!

[@FabioulousPizza]

Glad it helped! Feel free to share it with someone who might like it 😀 Happy new year 🥳

[@xxxxx845]

Excellent. Its exactly my problem! Thank you very much.

[@FabioulousPizza]

Thanks for watching the video, I'm glad it helped! Feel free to share it with someone who might have the same problem 🙂 Have a great week 🙌🏻

[@ohvnaq]

i had the same issue. i thought i was the only person in the world. thank you! i also had that problem maybe partly because i tried to shape a cold dough, straight from the fridge. it's much better to let the dough return to room temperature before shaping. just sharing this piece of information in case it helps anyone reading.

[@FabioulousPizza]

Actually I noticed it's a pretty common issue 😀 I agree, it's better if you let your dough rise its temperature at least a little bit, it's going to be easier to handle. Thanks for watching the video 🙏🏻

[@Reignunlimited]

Thanks. I couldn’t understand what he was trying to explain on what the problem was, I thought it was not to reshape or play with the doe..So it has to do with temperature. Thanks

[@ohvnaq]

@@Reignunlimited he's not talking about temperature. you understood it correctly, it's about NOT shaping the dough again before stretching. the temperature thing also affects how well the dough stretches, although much less i think.

[@FabioulousPizza]

@@Reignunlimited as our friend @ohvnaq ☝🏻 already mentioned, you got it right, it's a question of avoiding extra manipulation!

[@marycruz4087]

Thank you so much!! I can’t wait to make a pizza without having to fight with the dough! 😀

[@FabioulousPizza]

Oh, I bet you will win the battle 💪🏻 If you're on Instagram, remember to find me there so you can see what I am up to! instagram.com/fabioulouspizza/

[@watchtime9072]

Brilliant! Very informative 👍

[@FabioulousPizza]

Thanks for watching, I'm glad you've found value 👍🏻

[@johnnyapplez4468]

THANK YOU!

[@FabioulousPizza]

Glad you appreciate! Feel free to share the video with someone who might like it too 😊 Have a nice weekend!

[@jeffreyjohn1691]

Thank you for sharing! Do you refrigerate your dough balls overnight?

[@FabioulousPizza]

I explain the procedure I follow here: kzbin.info/www/bejne/eWHbi4iCp5p2q6s Glad you liked this video, feel free to share it with someone who might need it 😀

[@boykaunlimitted4514]

This is a really helpful video. Thank you! 😄

[@FabioulousPizza]

Thanks fro watching, I'm glad you liked it 😀

[@boykaunlimitted4514]

@@FabioulousPizza I was literally baking pizza a few hours before I was watching this and I thought “aaaaah…so THAT is why I have so much trouble shaping my pizzas!”😂. I don’t have a long container where I can store all the pizza balls. So I always cut the dough into the balls about 2-4 hours before I start baking the pizzas. I just can’t get the proper pizza size which really frustrates me as I can make a killer pizza now😆

[@FabioulousPizza]

Bravo! Keep up the good job 💪🏻

[@NinjaDav3]

i did *exactly* what you said not to do. thank you for your help

[@FabioulousPizza]

Thanks for watching the video, I'm glad you found it helpful 😀

[@historygradstu]

Hi, Thank you! I live in the states and they have something called bread flour which has more gluten in it. It makes a great pizza dough if you can get it to stretch but it snaps back...doesnt want to stretch like you describe. Was that a bread flour you used, if not, what kind of flour was it?

[@FabioulousPizza]

I used some bread flour for this video, less than 12% proteins content! Consider that the higher the proteins, the longer your dough needs to rest in order to become stretchable. So if it snaps backs, increase the resting time ⌚ Thanks for watching the video 🙏

[@historygradstu]

@@FabioulousPizza Thank you so very much! Great video!

[@mshell1959]

Ok Wow! Thank you!

[@FabioulousPizza]

Thank you for watching the video, I'm glad you liked it 😀

[@mr.crighton9491]

ahhhh!!! exactly what I needed to know!!! Forza Fabio!!!!

[@FabioulousPizza]

Cool! I'm glad you like the video, feel free to share it with someone who might need it 😀 Have a great pizza-weekend!

[@suky1973]

Thank you. Now I know what I was doing wrong. Will give this technique a try today.

[@FabioulousPizza]

Great! I'm sure it will work for you, let me know 😀

[@michaeljovel6569]

Thank you Fabio! I was struggling with the same issue and this helped me get an understanding as to why? Out of curiosity how long do you recommend letting the first dough ball rest after you returned it to a ball to rest?

[@FabioulousPizza]

Thanks Michael, I'm so happy you found this video helpful 😀 I would let the first dough-ball rest for 2 hours to get an ideal consistency

[@gueroarias]

I think you solved my problem, dude. Thank you

[@FabioulousPizza]

Yessss! I'm happy you found the solution to the problem ✌🏻

[@OlafShiel]

Like many people here, this was my biggest problem constantly. It's hard to believe the solution is so simple!

[@FabioulousPizza]

Eh, I know! Sometimes people overcomplicate things, perhaps they just miss the fundamentals 😊 I'm glad you like the video, feel free to share it with someone who might have the same issue 👌

[@danielgoodman3578]

Thank you! My grocery store sells pre-made raw pizza dough balls along with other stuff. I learned in another video that rolling pins are verboten, but in this video you taught me not to punch the dough down. I had no idea and sure enough my dough didn't want to expand. It's now kinda kneaded and balled up (not as nice but still) and in a sealed container in the fridge to try again in 3 days. That'll be one day after the "best before" date, so hopefully all will be well. When I took it out of the fridge today it was in it's original bag and had gone from a mostly frozen disc when I bought it and more a couple days ago to filling out the bag :D

[@FabioulousPizza]

Nevermind the "best before" date, the dough will be fine! I would encourage you to try and make your own dough, next time. There are videos on my channel and you can always reach out if you need to ask anything ✌🏻 In the meantime, I would be grateful if you could share this video with someone who is maybe struggling with the same issue 😀 Have a great time!

[@danielgoodman3578]

@@FabioulousPizza thanks :)

[@AISLE3B]

Great video - Thank you very much.

[@FabioulousPizza]

Thank you for watching the video! If you are on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza/

[@20111111jorg]

Very good lesson that took me a while to figure out. Now I take the dough out of the refer about 3pm, Knead it again, then let it sit covered until about 5:45 (@72 degrees) and then it's ready to spread out. Sometimes if it's a little hot it almost falls apart too easily.

[@FabioulousPizza]

When it's a little hot, if you feel that the dough ball is too weak, try keeping it in the fridge a bit longer! Thanks for watching the video, feel free to share it with someone who might need the same "lesson" 😉 Have a great week ahead!

[@CoquiAudio]

Thanks man that happens to me, and now I understand what I need to do 😊

[@FabioulousPizza]

Thanks for watching the video, I'm glad you found it helpful 💪🏻

[@nikosfragkedakis]

Thank you for the video. Would that work vice versa? I mean, if the dough is quite weak and gets tearing (perhaps because it stayed more in the fridge than it should), rolling it back to a ball, would that create the necessary strength?

[@FabioulousPizza]

Definitely YES! 💪🏻

[@mickhawk6951]

A very good tutorial. Great job with the calculator. I added too little dry yeast (0.25 g); (And the pizza dough was not plump, it did not rise, it twisted and cracked strongly. After Easter I will do it according to your recipe. Strong (bread) - I will use Caputo Cuoco flour. All the best from Poland :)

[@FabioulousPizza]

Caputo cuoco is a good product, it will work well with the recipe I gave here! Let me know if you will like the result and feel free to get in touch, especially if you're on Instagram! Thanks for watching the video 🙏

[@samlee2562]

The amount of yeast really just depends on how long it's going to prove for and the temperature it does so at. I run a portable pizza company and we make dough for the whole weekend which must live in a large dough bin or trays unrefrigerated. In the summer we only use 3-4g of fresh yeast per 16.5kg of dough because it multiplies and grows so much naturally. The bigger your ball of dough the warmer it will get too during fermentation, the dough bin gets very warm! I have tried many dough recipees and I think the best for napoli style pizzas are slow recipes using double or triple fermentation stages. Seach for Marco Fuso dough recipe his dough is fantastic and was a real eye opener to the craft 👌

[@free322001]

This is AMAZING! Works PERFECTLY! I have a favorite (crunchy) pizza dough I buy that would NOT stretch. I had to cover it in a sheet of plastic wrap and roll the life out of it with a pin -- which is a crime against pizza and my ancestors from the Old Country! ;) I NEVER would have believed a 10 seconds of pizza dough-ball making would cause the difference, and I did not fully believe this video till I did this test my self, but SAME results: pizza ball would not stretch, but UNHANDLED dough did! Thanks so much Fabio. Merci.

[@FabioulousPizza]

Ah, merci à toi, I'm so glad you've found this video helpful! Why don't you consider making your own dough? You'll find help on my channel 😉 And if you're on Instagram, find me there so getting in touch with me will be more immediate!

[@free322001]

@@FabioulousPizza Yes I have made my own, and bought some different brands.... my local market has 4 different pre made doughs - but none have made as CRUNCHY a crust as one particular pre made I found. Also, I'm just a little bit lazy about it making dough myself! I appreciate your offer off assistance!

[@Jharlax]

I have Abos for atleast 6 pizza channel but I have to say this is the only one that understands what a beginner could do wrong. :)

[@FabioulousPizza]

Aaw, thanks for your words 🙏 Helping beginners was exactly my goal, I feel there was some gap on KZbin's videos! 😅

[@Jharlax]

@@FabioulousPizza if this is the case you nailed it. 👍

[@FabioulousPizza]

🙏😀

[@amybennett7856]

I'm so glad I found this video! I wanted to cry yesterday, I used my pizza oven for the first time and just could not get the dough to stretch it was awful!

[@FabioulousPizza]

I'm happy the video helped you! If you are on Instagram, remember to find me there, so you can see what I am up to 🙂

[@johannebrunner6477]

Same 😭

[@FabioulousPizza]

@@johannebrunner6477 hope you've found this video helpful 😃

[@johannebrunner6477]

@@FabioulousPizza highly informative! Thank you 🙏🏻

[@FabioulousPizza]

@@jomsies those accidents are part of the learning process 😀 if we don't make mistakes, we won't improve!

[@caila7879]

owemgieee.. this us the answer... why my dough.. hard to strech.. thank you sir...

[@FabioulousPizza]

Thank you for watching the video, I'm glad you've found what you were looking for 💪🏻⭐

[@johnjmerc]

great video...very informative...I made pizza today from scratch,well kinda from scratch,i used a dough ball from the Italian bakery...i let it rest but made the mistake of re-rolling it...what i fight to get it to stretch, and i"m ashamed to say i broke out the rolling pin ....i bought 2 so tomorrow i will know better

[@FabioulousPizza]

I'm glad you'v found the video helpful 😀 Feel free to share it with someone who might have the same problem! Have a great day 🙌🏻

[@rima3790]

Dude I can't thank you enough🙏🙏

[@FabioulousPizza]

Yes you can, subscribe to the channel and watch my videos 😄🙏

[@peterplantec7911]

Thank you, thank, thank you. This is exactly what I have been doing wrong lately. I was wondering why my dough started misbehaving. Now I know. Nothing quite satisfied like a well behaved pizza dough. Thank you again.

[@FabioulousPizza]

Eh, I know, it's all in those little details! I'm glad you found the video helpful, feel free to share it with someone who might be experiencing the same issue, you would help both them and me 😀 Have a great time!

[@DanielOakfield]

Going to try this trick this weekend, I was wondering if you could share your recipe for the dough anyway... in effetti la tua pasta sembra meno secca della mia.... Mitico, thanks a lot!

[@FabioulousPizza]

Let me know how it works for you and feel free to ask questions...and maybe to share the video with someone who might like it 😀 Have a good time for now!

[@trentjack9727]

Thank you so much. Now I can stretch my dough very easy

[@FabioulousPizza]

Thank you for watching the video! Feel free to share it with someone who might like it too 😊 Have a nice weekend!

[@w3sp]

After a failed attempt back in October (my Pizza dough was like an elastic rubber band and thus was tortured with the rolling pin) I finally had the courage to try again this weekend and the result was sooo much better! This video has been a lifesaver! Question: I let the dough rise in a big square plastic box. Works great but I had real troubles getting it out of it again unharmed. It was sticking to the box like glue. I oiled the inside of the box quite well to prevent this from happening. Was this a common mistake? What would you recommend in order to get the dough out of the box it rose in ? Thanks! 🙂

[@FabioulousPizza]

Uhmm, usually oil is enough to get the dough out. As obvious as it may sound, just use more oil 😅 Thanks for watching the video, I'm glad you have found it helpful!

[@w3sp]

@@FabioulousPizza Thanks alot, I'll try that next time :-) If you allow me another question: Can you recommend any specific portable oven for the kitchen? Most ovens I could find here only go up to 220°C (~425°F), and I heard for Pizza it's best to bake at a much higher temperature and only for a short amount of time 🙂

[@FabioulousPizza]

If you mean indoor electrical ovens, I personally tried only Effeuno brand, but they are semi-pro so they are a bit expensive 😅 However, I just shared a video that might give you some insight and some workaround, watch it if you like: kzbin.info/www/bejne/eajYZoyhnMh0qZY

[@cupcakegirl1891]

Omg this saved my life! I can never keep it stretched I’ve tried using a rolling pin , my hands etc never works! Btw I use a metal dough cutter to pick mine up it’s thin & sharp

[@FabioulousPizza]

Glad it helped, feel free to share it with someone who might have the same issue! Have a lovely weekend 😀

[@danielhunt2538]

Amazing. Thanks

[@FabioulousPizza]

Thank you for watching the video, feel free to share it with someone who might find it helpful!

[@zombierich]

Hi Fabio, great video! How do you split the dough for the second proof? I think I’m too rough sometimes and rip it into 250g balls, I then sometimes knead it further but now realise that’s where I’m going wrong. I always assumed it was something to do with my recipe or the temperature of the room!

[@FabioulousPizza]

Ehy Richy! You don't really need to knead again, you only have to roll them and make them nice and round. Treat them will love and they will love you back 😍

[@zombierich]

@@FabioulousPizza thank you!

[@MrTeazeer]

thank you !

[@FabioulousPizza]

Thank YOU for watching the video 🙏

[@postandfly]

bro thank you very much this is always my problem the dough does not want to stretch now i see why :)

[@FabioulousPizza]

Happy to help 👍 Thanks for watching the video! If you want, share it with a fellow pizza lover who maybe has the same problem 😊

[@timglass8982]

Thanks Fabio, stretching the dough is exactly my problem even tho I measure everything with a digital scale, let it rest etc. I can't get it to stretch to even 8" diameter. What wasn't clear to me in this video is the difference in dough ball one and two. Could you please explain as I thought that they were both from the same batch. Thanks

[@FabioulousPizza]

Thanks for the question, Tim 👍🏻 The dough balls were actually from the same batch, but I rolled up the first one and tried to stretch it straight away...which is impossible because the manipulation strengthens the gluten! Hope this helps 😊

[@hcv66666]

Wow, what a difference it made! I was wondering why my dough doesn't want to be stretched after I turned it into a ball, thinking it will make it easier to make a pan pizza

[@FabioulousPizza]

A little detail makes the difference! Thanks for watching the video, if you are on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza

[@Racingameshow]

Great explanation. Trying again today. Wish me luck :)

[@FabioulousPizza]

I'm sure you'll smash it! 💪🏻 Thanks for watching the video 🙏

[@goodsirknight]

oh my god you have made my life incalcuably better, thank you Fabio liked and subscribed!

[@FabioulousPizza]

Oh well, I'm humbled, thanks so much for your words! Feel free to share the video with someone who might need to improve their pizza life 😊

[@goodsirknight]

@@FabioulousPizza I've been making pizzas for three years, every couple of months. And I never knew where I was going wrong, getting so frustrated. This is the key, thank you ☺️

[@FabioulousPizza]

always happy to help 😀

[@goodsirknight]

used your approach last night@@FabioulousPizza and then left them proof for a good 4 hours after shaping them into balls, and they were perfect. best ones yet.

[@XinyiLHBF]

I immediately subscribed because of this one video of yours, bravo!

[@FabioulousPizza]

Ah, that's great! Thanks for watching this video, I hope you will enjoy the rest of the content too 😀

[@XinyiLHBF]

Fabioulous Pizza Yes I’m enjoying your content so much. I even purchased your kindle book on Amazon.

[@FabioulousPizza]

Thanks a lot for your support 🙏

[@conradkappel9426]

Excellent!!

[@FabioulousPizza]

Thanks, glad you appreciate it 😀

[@markward4419]

Hey it works!! Have a little problem with cracks appearing but just patch those up ??

[@FabioulousPizza]

Sure, just "pinch" the surface, or overlap the edges of the crack 😀

[@joepro-zn4mx]

hi, could you tell me just before you stretch the dough and the dough at that time is too sticky, what kind of flour do you use, pizza flour T00 or regular flour, and is the kind of flour can change the stretch ? thanks, you solved me my last problem. We love pizza and I'm impressed to do my own dough with all your knowledge you share

[@FabioulousPizza]

I use bread flour most of the times 👌 The problem with sticky dough can come poor kneading or over fermentation or from a flour with low protein content - in this sense, the kind of flour has an influence on your dough because it will be very weak! I'm glad you've found my content useful, feel free to share it with someone who might benefit from it! Happy new year 🥳

[@brucevodka]

THANK YOU FAB!!!!!!!!!!!!!!!

[@FabioulousPizza]

You're welcome, Bruce! 🙌🏻 Are you on Instagram? Find me there: instagram.com/fabioulouspizza/

[@markcahalan5698]

Important thing to note, definitely partition your dough before rising, as doing it after will result in a similar problem - found that out the hard way last night because I had to reshape the ball after cutting Honestly, I'm pretty happy with my rolling pin recipes, but I am trying to add this style to my book. I know, I know, I'm terrible, but for making a fluffy pan pizza/cheesy breadsticks, I found rolling it out and letting it rise in the pan works really well with no more dough manipulation required (A glass pan is ideal for this - so no stone or sheet metal cooking surface).

[@FabioulousPizza]

Actually you can split your dough after bulk fermentation, the important part is to let the single doughballs rise long enough 👌🏻 It's great that you have found your way to a great product "despite" using the rolling pin 😉

[@cgpagel]

this was one of the most importenst Video i ve ever seen :-D thank you

[@FabioulousPizza]

I'm glad you liked it 😀 If you're on Instagram, remember to find me there so you can see what I am up to ✌🏻

[@r.llynch4124]

Temp has a lot to do with it too. I find 70-degree dough balls are perfect. Too much yeast will cause issues too. Thanks for the video!

[@FabioulousPizza]

Yes, the colder the dough, tha harder the stretching. If you commit the deadly sin I explain here, higher temperature won't help you, though 😱 Thanks for watching, I'm glad you enjoyed my content 😀

[@r.llynch4124]

@@FabioulousPizza Yes dough must still be proofed correctly and ready before stretching. I do a 24 hr poolish at room temp then mix my dough, ball it and place in refrig for 12-16 hrs. Then I set out until it reaches room temp of at least 68-70 degrees then it's ready to go. Thanks

[@nahidakhter4377]

Sooooo informative video thanks alotttttt

[@FabioulousPizza]

Thank you for watching the video, I'm glad you like it 😀

[@2jz-boi]

great video! I use the same containers for the dough balls as you have, but mine stick inside the container and i can't get them out without ruining them, i put some flour in the container before i put them in the fridge but they still won't fall out when i turn it upside down like you did in the video, any idea how to fix this?

[@FabioulousPizza]

Just spread a bit of olive oil (or any veg oil) 😀

[@Noone-vu4eu]

omg ... you prolly saved me days and days of frustrated practicing ... thank you so much T_T.

[@FabioulousPizza]

Great to know 💪🏻 Thanks for wathing the video, if you're on Instagram, don't forget you can find me there so you can see what I am up to 🍕

[@ALGJR100]

Grazie Mille .

[@FabioulousPizza]

Grazie a te! Sentiti libero di condividere il video con qualcuno a cui potrebbe servire 😀 Feel free to share with someone who might need it! Happy new year 🥳

[@UvLch12]

Fantastic!

[@FabioulousPizza]

I'm glad you found it helpful, thanks for watching the video 🙏

[@gennajest3090]

Hi!! I just need a little more help. I noticed you prepared your dough from the night before. Which I won't be able to do I plan on making it the same day, with limited time. So if I have store bought dough, all I need to do is start stretching it? I don't need to let it rise? Or is there a certain amount of time I need to let it sit out? Which flour would be the best for the least amount of rise time?

[@FabioulousPizza]

Hey Gina, honestly store bought dough is totally new to me. I would double check the direction for use, see what is suggested 😀 Try some plain flour with around 10% proteins and double the amount of yeast I recommend: your dough will be ready in a couple of hours. Please note this is defintely NOT something I endorse 😝 Thanks for watching the video 🙏

[@mongychops68]

Im confused, so do i mix and knead my batch of dough the immediately divide it into balls, leave overnight (i normally make mine friday afternoon to cook saturday evening) and then just stretch and form base? I normally make dough, let it prove for 2-3 hours then form into balls and then leave them until day after.

[@FabioulousPizza]

Oh, here you are 👌🏻

[@mariwillalwaysgivethanks]

Yep! He's that good! 💪I had no choice but to turn my round pizza into a rectangle. It was still a nice home made pizza.

[@FabioulousPizza]

In the end who cares about shape? Taste is all that matters 😍 By the way, if you need some hints on stretching a round pizza, you might want to check out this video 👇🏻 kzbin.info/www/bejne/f5Kwe4NtjNyMasU Have a lovely day!