Pizza dough - too elastic, what to do?!

[PaulaM]

Hi there

I have tried to make pizza's a couple of times with 2 different recipes (from the EDC book and one slight variation on this) but each time I have found the dough to be really elastic and I try to roll/stretch it out for a thin base but it just pulls itself back in. How do you get it to stay thin/flat?

My pizza's are yummy but have a very thick bread like base, not quite what I am aiming for!

Many thanks 

[achookwoman]

Have you tried using a rolling pin?

[Debbiebillg]

I sometimes find that with the EDC recipe (especially if I've had the dough in the fridge overnight), I tend to just add more flour and roll firmly with a rolling pin until it becomes tame, I think it's maybe just when it's a bit too wet. It takes a few times to get used to what the consistency should be like. Try the extra flour, I think that's what usually works for me. 

[ElsieD]

If you are having trouble stretching the dough out, you need to let it rest for a few minutes then try again.  I have made the recipe a few times and when it refuses to stretch and stay there, I just cover the dough and let it rest for 5 or so minutes and try again.  You may need to do this a few times before it is stretched to your liking.

[Shayla]

I also use a rolling pin with extra flour.

[andiesenji]

I always make up my pizza dough well ahead of time so I can allow it to rest (covered) for at least 30 minutes and usual it is an hour or so.  The dough will relax and allow stretching without snapping back.

[PaulaM]

thanks for the replies. Yes I did try a rolling pin, I was worried I rolled it so hard that it would turn out like a rock!
I let the dough rise twice so I assumed that was resting?
Maybe I will have to let it rest when it is sort of rolled out?

Thanks again everyone 

[andiesenji]

Here is a link to a very good pizza dough that does not require any rise time at all.

It should not be too difficult to convert it to metric -  remember that US tablespoon is 15 ml.

And it should work nicely in the TMX  -  I've made a triple batch to produce four medium pizzas in my 6 quart Kitchenaid mixer and it handled the dough easily.

Easy No Rise Pizza Crust

[tarasis]

I prefer thin bases myself and have had great success this recipe for Thin And Crispy Pizza Dough, we find it works a treat. Make the dough up, cut it into portion sizes (usually in 4) and roll it flat with a floured rolling pin. Mind roll it too thin and it gets a bit burnt crispy

[PaulaM]

Thanks for the recipe links, I will definitely try these, I'm all for quick & easy and no waiting for dough to rise!
I'll report back! 

[PaulaM]

Tarasis just wanted to let you know I tried this last night and it was great, thank you! No more waiting around for it to rise, yay!

I did find it a bit sticky and had to add a little more flour but otherwise it performs beautifully.

Thanks again )