You've made your dough, you've waited three days, you're excited to share some pizza--and you can't make it happen? There's no little blue pill for this. And for the pizza newbie, stretching dough is filled with angst under the best of circumstances. And there's a lot going on with pizzamaking. Lots of moving parts. They're simple. But it's a lot to keep track of if pizza is not yet a habit.
If you can't stretch it, chances are good that you've made a simple mistake. In freeing the pizza, you haven't freed the dough from the fridge soon enough. It doesn't sound like such a big deal. But if you don't bring the dough to kitchen room temp at least an hour before you're ready to use it, there's a good chance you're going to encounter resistance. The dough is just too cold to be usable
Here's a simple way to make sure you've got your timing right. Are you turning on the oven? Take out the dough. Between the time it takes your oven to reach temperature and the hour you need to preheat your baking surface, you've got about 90 minutes before you're making pizza.
Just make sure that when you turn on that oven, the dough is on the kitchen counter. This is a simple mistake. I've made it myself. And there is no good way to rectify it other than waiting patiently. (No, putting the dough in the microwave for 30 seconds is not a solution. Do not ask me how I know this.) Cold dough is un-stretchable dough. Cold dough will break your heart.
I'm going to be providing aid in this department with a free document for all my pizza peeps. It's going to be sort of a pizza pre-flight checklist. I've been doing this long enough to realize that even the most seasoned pizzamaker can make rookie mistakes out of simple oversight. (Do not ask me how I know this, either.)
If you'd like your copy of the checklist when it comes available, just join the pizza list. Click here to be taken to the signup form at FreeThePIzza.com. And if you've already joined the list, you'll be notified soon.
Free The Pizza!
Blaine Parker (AKA The Pizza Geek) is fanatical about the idea that true, professional-quality pizza can be made at home. His home. Your home. Anyone's home. After two decades of honing his craft and making pizza in standard consumer ovens across the nation, he's sharing what he's learned with home cooks who want to pizza. Blaine is also the author of the new, unusual and amusing how-to pizza book, Free The Pizza!
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