Q: I received a very welcome pizza stone as a wedding gift recently. I bought some dough from my local pizza shop and cut it in half.
The problem is that I can't get it to stretch without breaking or shrinking back. I tried using a roller, but it won't stay stretched. I tried to mimic what they do in the pizza shop, but it never got any stretchier. I used some wax paper to help it stay stretched — I read on this site that it burns away in cooking — but it didn't burn away completely and we ended up picking paper off the bottom.
I'm usually pretty good at figuring out cooking techniques but this one really has me stumped! Any ideas on how I can stretch the dough and keep it stretched without breaking it?
Sent by Anna
Editor: Anna, I think the answer to your question is probably very simple. If you are taking the dough straight from the refrigerator, then it almost certainly needs to rest for a while before stretching. Take the lump of dough from the fridge, and place it on a floured countertop, lightly covered with a towel. Let it rest for at least 30 minutes, or until it has warmed and risen slightly. It should be very pliable and stretchy.
Also, try making your own — this thin-crust pizza is easy and quick.
Readers, any suggestions for Anna and her pizza?
Related: Good Question: Why Is My Yeast Dough Hard to Roll Out?
(Image: Sara Kate Gillingham-Ryan)