Pizza dough too elasticy and tough

[em]

Hi guys i was hoping someone might be able to help me....
i am making the edc pizza dough quite abit lately for yummy pizza pockets and sometimes (like last night) i find it nearly impossible to roll out the dough and very elastic, it just wont stay rolled out!  i hope you can understand what i am saying...
does anyone know what i am doing wrong??

thanks 

[cookie1]

Are you letting it rest? Yeast doughs like to be left to rest after every stage. It relaxes the gluten (I think). It is then easier to roll. After I've divided my dough up ready to roll out I leave it to sit (covered) for 15-20 minutes.
Hope this helps.

[dyljon]

Does the EDC recipe say to use warm milk or water? I like the dough from the Pizza Bianca made in the Varoma demo yet if you have that one. It uses warm water rather than milk, makes a softer, stickier dough.

[mkr]

Are you letting it rest? Yeast doughs like to be left to rest after every stage. It relaxes the gluten (I think). It is then easier to roll. After I've divided my dough up ready to roll out I leave it to sit (covered) for 15-20 minutes.
Hope this helps.

Cookie is spot on. Leave the dough to rest and relax and it will be a lot easier to work with. I actually prefer pizza dough that has been 'aged' in the fridge for a good 12-24 hours. Tastes better too. 

[fundj&e]

it is better the next day, my DS mixes today to use tomorrow 

[em]

ok i only let it have one rise  then starting trying to roll it out. so next time i guess i will rest it a second time and see. thanks guys!

[fundj&e]

1 rise should be enough when making pizza. i only give it 1

[cookie1]

Yes, 1 rise seems enough. It just needs to rest, not really rise again.

[Twitterpated]

Having a pizza night this weekend and am really short on time so the idea of making today to use Friday night sounds great but I'm not really sure of how to go about it.

I usually use this recipe so I will make this tonight and then place in a lightly oiled bowl and cover with cling wrap. Put in the fridge and then take out tomorrow night, punch down, roll out, leave for around 1/2 hour for second rise (probably doesn't need this but this way it will be done ahead of time and I can spend time with guests), top and cook.

Can someone tell me if I am on the right track here? I have read in numerous posts about slow rises of doughs in the fridge but have never attempted it and can't have this fail. Any help would be appreciated.

[em]

will give it another go on the weekend, and try the warm water as dyljon suggested. it was that hard to roll out i had to get dh to roll it lol. maybe i mismeasured the flour?
that sounds right twitterpated but i havent actually done it before, maybe i will try it as well on the weekend!

[fundj&e]

Twitterpated let the dough warm up a little b4 rolling,just makes it easier to roll

[Wonder]

fundj, do you put it in the fridge as soon as the dough has finished kneading? i've tried once before but I may have left on the bench top while cleaning up rather than putting straight into the fridge and it seemed to over proove.

[LeeJ]

I do the pioneer Woman's Recipe, mix together, throw in the fridge till the next night. Take out half an hour before using to let it soften and stretch easily.

Use warm water, I generally mix on 37 for 5 minutes, just the yeast, water and sugar, so the yeast is nice and activated.


I have had the exact same problem with the EDC recipe.

[fundj&e]

Wonder ,i know what you mean over proving. yes just pop it in the fridge after kneading
 

[Wonder]

Thanks i might give it a try this weekend. Do you use fresh or dried yeast?