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Dough rolling

Apr 27, 2005
10
0
I know that I have heard a tip about rolling out pizza dough but I don't remember if it's easier/best to do it while the dough is cold or room temperature. Does anyone know or have a suggestion on that? Does the dough roll out easier on the cutting board or the stone? :(
 

amya

Member
Mar 10, 2005
411
0
I have found that the pizza dough rolls out best for me when it is not cold and not exactly room temperature. I take the dough out of the refrigerator and put it on the counter while I prep the rest of the ingredients. This usually takes 15-20 minutes and then it rolls out fine. I roll it right on the stone.
 
Jun 8, 2005
101
0
Thanks

I know the recipe I made recently said the dough should be refrigerated, but I hadn't thought to keep it out until it warmed up a bit--thanks for the tip!!
D.C.
 

its_me_susan

Senior Member
Jul 31, 2005
2,053
10
Have you ever used the pizza dough in the bag that the foodstores now sell? I used it once and it puffed WAY up - - My pizza was 5 inches thick! yummy, but I'm sooooo glad I didn't try it at a show :)
 
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