Can't Get the Pizza Dough to Roll Out!

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Discussion Overview

This thread centers around participants' experiences and challenges with rolling out pizza dough, particularly in relation to different brands and techniques. Several users share their personal tips and methods for achieving better results when preparing pizza crust.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses difficulty in rolling out pizza dough, describing it as retracting and tearing.
  • Another participant suggests using flour on the stone and the Baker's Roller to assist with rolling out the dough.
  • One user mentions that cold dough tends to bounce back, while room temperature dough can become sticky.
  • Another participant shares their experience using a dry mix from Betty Crocker, noting it is easier to roll out compared to Pillsbury dough.
  • One participant reports success with Martha White's dry mix, finding it easier to roll and resulting in a crispier crust.
  • Another user states they have not encountered issues with Pillsbury dough and suggest letting it sit out for a short time before rolling.
  • One participant describes a technique of flattening the dough into a disk before rolling it out, which they find easier.
  • Another user mentions the idea of using a rectangle stone to avoid reshaping the dough into a circle.
  • One participant shares a method of stretching the dough by pulling gently on the edges before rolling.

Areas of Agreement / Disagreement

Views differ on the effectiveness of various dough brands, with some participants expressing satisfaction with Pillsbury while others prefer alternative mixes. No clear consensus emerges regarding the best method for rolling out the dough.

Contextual Notes

Participants share personal experiences and preferences regarding pizza dough preparation, highlighting variations in technique and product choice.

Who May Find This Useful

Consultants looking for insights on pizza dough preparation techniques and product experiences may find this discussion relevant.

S
Sarah
Messages
12
:confused: Help! My first show is 4 days away. I am making the Garden Ranch Pizza and I have practiced it twice. My problem is getting the dough to roll out to the edges of the stone. It just acts like a big ball of gum and retracts back to its original log shape unless I get all muscular with it. Then it moves but tends to tear. I don't want to break a sweat rolling out the dough! :eek: I am planning on preparing the crust before the show (like in the video) but I don't want to have so much trouble with it at the host's house. Does anyone have any tips for this?
Thanks,
Sarah
 
Did you put a little flour on the stone and the Baker's Roller? That should do the trick.
 
  • Thread starter
  • #3
Thanks. Yes, I floured the stone and the BR.
 
If I remember correctly (been a while since I've made this), if it is really cold, it likes to bounce back more. If it is room temp., it likes to get sticky. I don't think I worried too much about getting it to the edge. I think I just got it as good as I could and it was fine.

I have done this several times on the rectangle stone. This works well cause I don't have to worry about getting the dough in a round shape.
 
I usea mix from betty crocker to make my pizza dough, it is .79 cents for the bag you just add water. It works great ! You roll the ball yourself it is not in the square shape like the pillsbury refridge one.Which makes it real easy to roll out. Try it at home first ! I make the dough put it in the fridge for 15 minutes, take it out add a little flour to it , my stone as well and it rolls right out no problem ! I use it all the time it is cheap ! :)
 
Are you using Pillsbury brand? I do have problems on off brand names.
 
  • Thread starter
  • #7
PillsburyGinger, I did use the Pillsbury brand. I can see how the rectangle stone would work better. Maybe I'll try the mix, Danielle. Do you bake it for the same amount of time, 18-22 minutes? Thanks :)
 
I had the same problem!I had the same problem with the Pillsbury Pizza dough. It took me a lot of muscle to get it rolled out.

Then I bought the dry mix, but the brand I bought was Martha White....79 cents a package, and it worked great! Much easier to roll and I liked the way it baked better too, was crispier, which I like more.

Give that a try, it's all I'll use from here on out!

Tracy
 
how odd- I've never had a problem with pillsbury dough. In fact I was surpised at how well it spread. I put a little flour on the bakers roller too. That may help. It may help you too, like Ginger said, to let it sit out of the fridge for 10 minutes or so.
 
I think someone else already mentioned this, but if the dough is the wrong temperature it will not roll easily. I know I found the same with the cookie dough, keep it in the refridgerator until you are ready to use it and then set it on the counter about 20 minutes before beginning the recipe. Maybe while prepping the rest of the ingredients.

As for the dry crust mix, I have not tried it yet, but I understand that PC makes a very good pizza crust mix.
 
I usually form the pizza dough into a ball, flatten it into a disk and then roll it. That works easier to me than trying to go from the log.

Another thing that works if you are using it cold, right from the frig: open it up from the seam until it's a long flat piece and then shape it.
 
I totally have this problem, too! I agree with the suggestions already given- especially unrolling it the way it's meant to be, then tearing off the corners to reshape it into a circle.

Also, I ALWAYS do it before the guests come so they don't see the muscle I have to put into it! The host never really seems to notice.

I'm thinking of using the bar pan or rectangle stone instead of the large round so that I won't have to reshape the dough- the baker's roller would just be used to spread it out a bit.
 
The PC crust is awesome. It you have trouble rolling the crust out, try stretching it the air first around the edges. Grab the dough by the edges and pull gently.

Don't toss it in the air though unless your an expert. My kids did this once because they saw it on TV, and it stuck to the ceiling and stained the paint.
 
Pizza CrustI've found that if I shape it into a ball before I try & roll it out, it ALWAYS springs back. Just lay out the crust flat and shape with your baker's roller.
 

Frequently Asked Questions

Why is my pizza dough sticking to the counter when I try to roll it out?

If your pizza dough is sticking to the counter, it may be too wet. Try dusting the surface with a little flour or using a silicone baking mat to prevent sticking. Additionally, ensure that your rolling pin is also floured to help with the process.

How can I make my pizza dough easier to roll out?

What should I do if my pizza dough is too dry and crumbly?

If your pizza dough is too dry and crumbly, it may need more moisture. You can add a small amount of water, one tablespoon at a time, and knead it until the dough comes together. Be careful not to add too much at once, as this can make the dough too sticky.

Can I use a different type of flour for my pizza dough?

Yes, you can use different types of flour for your pizza dough. All-purpose flour is commonly used, but you can also try bread flour for a chewier texture or whole wheat flour for a nuttier flavor. Just keep in mind that different flours may require adjustments in hydration levels.

What temperature should my pizza dough be before rolling it out?

Your pizza dough should be at room temperature before rolling it out. If it has been refrigerated, let it sit out for about 30 minutes to an hour to warm up. This will make it easier to roll and shape without tearing.

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