Struggling with Dough that just doesnt want to Stretch!...Being very Rubberband like
Hi all...Im new today. But I have read this forum a few times before
I have a quick question....Im never really sure of the proper steps of storing, shaping then stretching out the dough before baking.
I always seem to be having a struggle with my pizza dough snapping or retracting back to a smaller pie when Im trying to stretch it out...then it seems to get overworked and Wrinkly by trying to keep stretching it out.
My technique has been....mix the dough a day or 2 prior, then ferment the entire dough in a gallon sized ziplock back in the fridge for 1 day or 2 days. Then I will take it out 2 hours before baking. I usually punch it down from its gassy state and cut it and shape it into balls. Usually its pretty floppy and lifeless when I do this. But once I ball them....thats when they seem to get all tight afterwards. Even after about 2 hours, I try to poke them and spread them, they seem very resistant to staying stretched
Anyone care to assist?....Thanks again, and great site!