Problembeginnerdraft

Dough springs back

Also searched as: dough shrinks back, pizza dough springs back, dough won't roll out

In short: The is tense. It needs rest, not more force.

Picture it

Like a rubber band you have just stretched: leave it for a moment and it relaxes again.

What happened in your kitchen?

Question 1

Have you only just kneaded or shaped it?

Right after kneading or shaping
Freshly kneaded gluten strands are tense and pull back.
Next time: Rest covered for 10–20 minutes · Then roll or stretch again
Dough too cold
Cold dough is stiffer and less stretchy.
Next time: Take it out of the fridge and let it warm up a little
Flour with a lot of protein
Very strong flour gives a particularly elastic network.
Next time: Longer rest · A little more water

Related entries

Sources · 1