How to stop pizza dough from springing back?

Rest again as needed. If your dough slowly shrinks a little bit, that is totally normal, but if it snaps back quickly, rest the dough for 15 to 20 minutes under a clean kitchen towel and start with step 3 again, repeating the process until the dough holds it shape .

Why is my pizza dough not taking shape?

If your dough is dry and is starting to form a skin, the pizza will not shape well . The pizza will be very difficult to stretch and will form a strange chewy crust as it cooks. The best thing to do is to wet the dough slightly and reball it.

Why won't my pizza dough expand?

1) There simply isn't enough yeast in your formula . Trying increasing your yeast by 10% increments in future batches to see if you get the proper rise. 2) The dough is too cold coming off the mixer. Targeting an 80F dough temperature for overnight, refrigerated dough is a good starting point.

Why is my dough not holding its shape?

If the dough feels weak and fails to smooth and hold its shape by the end of bulk fermentation, mix/knead it longer or add more sets of stretches and folds during bulk fermentation .

Should you let pizza dough rise after shaping?

It is important to round the dough (as in the video) and allow it to rise before trying to stretch it out . When yeast dough has been shaped and/or manipulated, the gluten gets activated and tightens. The dough needs a good rest before it can be stretched out.

What does over-proofed pizza dough look like?

Overproofed pizza dough has the following visual indicators: The size of the pizza dough has more than doubled. Large bubbles can be found in the dough. The pizza dough has deformed .

How to get pizza dough to rise more?

Pizza dough loves warmth, so if you can find a way to add some extra heat, your dough will rise faster. One way to do this is to preheat your oven to the lowest setting (usually around 200 degrees Fahrenheit) and then turn it off. Place your pizza dough in the warm oven for 10-15 minutes until it begins to rise .

What happens if you don't let pizza dough rise long enough?

If you don't let pizza dough rise, then it will not be able to trap the air bubbles that make for a light and airy crust . This will result in flat and dense bread that won't have much flavor or texture.

Why does pizza dough spring back when rolling?

If your pizza dough is quickly snapping back or difficult to stretch, your dough is too tight. Cover your dough with plastic wrap and let it sit for 10-15 minutes. After a bit of rest, the gluten in the dough will relax, making the process of stretching much easier.

Is pizza dough supposed to spring back?

Press the dough gently with our knuckle or finger to determine if it is properly proofed and ready. If the dough springs back right away, it needs more proofing . But if it springs back slowly and leaves a small indent, it's ready to become a delicious pizza!

Can you fix Overproofed pizza dough?

Let it thaw at room temperature, then reheat it briefly before using to revive it: 350ºF for 15 minutes or so. Re-ball the dough . This is perhaps the simplest option: take your overproofed dough, re-shape it into a ball, place it in an airtight container, and transfer it in the fridge for a future pizza night.

Should you let pizza dough rise after stretching?

Allow room for the dough to expand as it will continue to rise . The pizza dough will actually be more flavorful after a day in the fridge, but the dough will begin to deteriorate after the yeast have eaten all the good food available.

Help! My pizza dough keeps shrinking back when I shape it. (2024)

The bakers of King Arthur are here to solve the kitchen conundrums you share with us, whether it’s on the phone, computer, or by the good old postal service. In Ask the Baker’s Hotline, Annabelle will pick the brains of the talented King Arthur Baker’s Hotline team to tackle some of your most-asked questions. Today’s query: how to stretch pizza dough.

* * *

Are you tired of wrestling with pizza dough that just won't cooperate? Does the dough spring back no matter how many times you stretch and pull? Clara from our Baker’s Hotline has the tips and tricks to avoid this frustrating (and seemingly never-ending) cycle.

Why pizza dough snaps back: gluten

The culprits of this doughy push-and-pull are the tight and stubborn gluten strands within the dough. Actions like kneading, folding, and shaping all strengthen the gluten network, but sometimes they make it sostrong that the dough becomes resistant to stretching. Which means that to stop shrinking, you’ve got to work with — not against — the gluten.

For easiest shaping, divide the dough immediately after kneading

To save time and help with shaping, “you can divide and preshape your dough directly after kneading,” says Clara. The dough will undergo its first rise (bulk fermentation) while already shaped into rounds — allowing the dough to relax into a circular shape and rise simultaneously. “This is a great option for quick recipes,” Clara says, “and you can see this described in step 1 of our The Fastest Homemade Pizza Ever recipe.” (Which is made start-to-finish in just an hour!)

This technique is especially helpful when making pan pizzas, such as rectangular Loaded Baked Potato Pizza, as you can place the dough directly in the pan for its bulk ferment and allow it to rise in that same shape. (For rectangular or square pan pizzas, avoid preshaping the dough into a circle, as it will make it more difficult to stretch into shape later.)

Help! My pizza dough keeps shrinking back when I shape it. (2)

The power of patience: Even gluten needs to rest

If you start to stretch your pizza dough and it fights back, the simplest solution is to exercise patience. “Walk away and let the dough rest for 15 minutes, longer if necessary,” Clara says. This breather allows the tight gluten strands to relax and settle into their new shape, making them more accommodating when you return. Consider this a crucial step in achieving that perfect, easy-to-stretch pizza crust.

To ensure the dough doesn’t dry out while resting, cover it with an upside-down bowl, damp towel, or your reusable food wrap of choice.

How you stretch the dough matters, too. Dough will be more agreeable when pushed and pressed, rather than pulled. This is the method called for in most pan pizza recipes, and it can also be used to shape free-form round pies, as described in this video.

Help! My pizza dough keeps shrinking back when I shape it. (3)

Add extra time for dough to rest

To really allow gluten to relax, you can refrigerate preshaped dough overnight, then stretch and shape the next day. This extended rest not only builds flavor but also ensures you have ready-to-shape dough balls in the fridge at a moment's notice. “This is my favorite technique when making our Neapolitan-Style Pizza recipe,” shares Clara. “Just do an overnight rest in the fridge in place of step 9!” Because of the long rest, the gluten will be relaxed and the dough should stretch easily.

Mix a secret ingredient into your dough

An additional trick up your sleeve is our Easy Roll Dough Improver, a helpful ingredient that uses dry milk powder (among other ingredients) to prevent gluten strands from tightening up during the shaping process. Simply add 1 tablespoon for every cup of flour in your recipe, mixing it in with the rest of your dry ingredients. (As a bonus, you can use it for pie crust too!) The resulting dough will stretch without shrinking, making shaping much easier.

Play to your pizza's style

Mastering the art of pizza dough stretching is a blend of patience, strategic timing, and a few handy tricks. Which pizza recipe will you be testing your newfound skills with? Will it have thin crust or thick crust? Will you go for a no-knead artisan pie or one that uses your sourdough starter? The options are endless!

Cover photo by Rick Holbrook; food styling by Kaitlin Wayne.