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Pampered Chef: Can't get the pizza dough to roll out!

  1. Sarah


    :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?
    Aug 11, 2005
  2. Ann F

    Ann F Advanced Member Gold Member

    Did you put a little flour on the stone and the Baker's Roller? That should do the trick.
    Aug 11, 2005
  3. Sarah


    Thanks. Yes, I floured the stone and the BR.
    Aug 11, 2005
  4. PamperedGinger

    PamperedGinger Advanced Member

    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.
  5. D_Patel

    D_Patel Member

    I use

    a 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 ! :)
    Aug 11, 2005
  6. PamperedGinger

    PamperedGinger Advanced Member

    Are you using Pillsbury brand? I do have problems on off brand names.
  7. Sarah



    Ginger, 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 :)
    Aug 11, 2005
  8. Jacey

    Jacey Novice Member

    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!

    Aug 11, 2005
  9. janel kelly

    janel kelly Advanced Member

    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.
    Aug 11, 2005
  10. amya

    amya Member

    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.
    Aug 12, 2005
  11. BethCooks4U

    BethCooks4U Legend Member Gold Member

    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.
    Aug 12, 2005
  12. noradawn

    noradawn Guest

    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.
    Aug 12, 2005
  13. Happy Mom

    Happy Mom Member

    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.
    Aug 14, 2005
  14. pamperdawn

    pamperdawn Member

    Pizza Crust

    I'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.
    Aug 15, 2005
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