Why is my dough springing back into place when I try to form it into a pizza shape?

July 23 2024 3:35pm • Est. Read Time: 2 MIN

If your dough is springing back into place when you try to stretch it out, this usually means that the gluten hasn't had enough time to develop.

Gluten is what makes dough elastic and stretchy. If your gluten hasn't developed enough, it will remain too tight and your dough will want to spring back into its original shape.

Follow the tips below to prevent this from happening:

 

Tip 1. Make sure you’re using the right type of flour

  • Pizza dough needs flour with a high protein content in order to develop gluten.

  • Most styles of pizza call for 00 flour or strong white bread flour.

For a classic Neapolitan pizza, follow our Classic Pizza Dough recipe.


Tip 2. Make sure you’re kneading your dough for the right amount of time

  • Kneading your dough helps build gluten, but over-kneading will break gluten down.

  • The kneading time will depend on the style of pizza you’re making. For a classic Neapolitan pizza, use the chart below:

If kneading by hand:

If using an electric mixer:

Knead for at least 15 minutes

Mix for 5-10 minutes at low speed

Tip 3. Make sure you’re letting your dough rise for the right amount of time

  • Letting your dough rise helps build gluten, but if you let it rise too much, the gluten will break down.

  • The rising time will depend on the style of pizza you’re making. For a classic Neapolitan pizza, use the chart below:


First rise
Second rise
  • After kneading your dough, let rise for 2 hours or until doubled in size.


Tip 4. Make sure your dough is at room temperature

  • If your dough is too cold, the gluten will tighten up and make it harder to stretch out.

  • Always let your dough come up to room temperature before stretching it out.

 

To learn more about dough-making, download the Ooni app. 

Was this article helpful?