Finally, someone who understands my pain. Was about to give up making pizza as I couldn't figure out why my dough base never stretched. One one else ever mentioned this simple point. Have now made a number of successful pizza bases and am way more confident stretching the dough. Thank you for saving my pizza's
I was sure I was filling a gap and I'm very glad you noticed 😀 Thanks for watching the video, feel free to share it with someone who might find it helpful ✌🏻
i JUST made pizza and was asking myself why my dough was so thin and easy to tear in the middle. i feel literally so enlightened, you're a hero!! thank you!
Aw, too kind of you 🙏🏻 Thanks for watching the video, I'm glad you liked it. Feel free to share it with someone who might need some enlightment 😀 Enjoy the rest of your Sunday!
I tore the last two I made - it would not stretch at all even after being left overnight in a container on top of the fridge - it was from the store so it should already have been kneaded by their machine
Oh well, that's quite a compliment, thanks so much! Feel free to share this video with someone who wants to take the same leap you did, we need more pizza chefs in this world 😁 Have a great weekend!
Wow thank you! I found this video by searching "can you start over after stretching pizza dough" and now I know that I would need to let the dough relax first. Looking forward to trying again.
Hi Fabio, I used your fantastic pizza dough calculator, and I have to say, the dough came out perfect. So often with other recipes I have suffered from over proofing and consquent horrible results. I made dough to your recipe, proved the dough balls in the fridge, then left them out for 4/5 hours. Then I followed your instructions and they stretched perfectly. Still a bit of practice needed to get that perfect round shape, but hey, an oddly shaped pizza still tastes good! My happiness was that they streched and didnt tear.
I'm so glad I found this video! I wanted to cry yesterday, I used my pizza oven for the first time and just could not get the dough to stretch it was awful!
Thank you so much! I have been struggling with my pizza dough not being able to get it to flatten out. At last! Someone is telling me how to handle this problem. I greatly appreciate this❤❤❤
Thanks for watching, I'm glad you have found the video helpful 😀 If you are on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza/
I made pizza dough for the first time last night and although it ended up coming out fluffy and tasted perfectly fine, stretching it out was a struggle 😢 now I know how to avoid this! Thank you so much! 😊
@@richardkaplan6214after proofing/letting it rise for hours, don't knead it before stretching it into a disc. Just plop it down and stretch by hand. If making multiple pizzas, separate the dough first then let it rise for hours then stretch.
This video was so helpful. Such a simple thing, but it takes a knowledgeable person like yourself to point things out. I have done this several times now, and it is so much easier! Grazie!
So glad you've found this video helpful! This Saturday I will share an improved version, I hope you will want to watch the premiere, as I will be around and I can reply to questions instantly 💪🏻 Here's the link: ruclips.net/video/iyGX1LQjfDI/видео.html
For the life of me I couldn't figure out why my dough was so tuff after seeing it rise for 4 hours it looked great but once I balled it and tried to stretch it this happened! I thought the quality of flour was the problem (high gluten) but bow I understand why.Great channel.subscribed!
I know, that's a common issue. I'm glad you liked the video, feel free to share it with someone who might have the same frustration! Have a nice weekend 😀
Man RUclips should give you an award for this video. I have seen countless videos but not in one this science is explained. A game changer. You my friend take my half salute 🫡!!
Aaw, thanks so much for your kind words, I'm so glad you appreciate my efforts! I hope you will want to share my content with another pizza lover, you would help both them and me 😀 Have a great time!
Very good lesson that took me a while to figure out. Now I take the dough out of the refer about 3pm, Knead it again, then let it sit covered until about 5:45 (@72 degrees) and then it's ready to spread out. Sometimes if it's a little hot it almost falls apart too easily.
When it's a little hot, if you feel that the dough ball is too weak, try keeping it in the fridge a bit longer! Thanks for watching the video, feel free to share it with someone who might need the same "lesson" 😉 Have a great week ahead!
Thank you SO much for this! The first example (with the dough that didn't stretch) was EXACTLY like my own dough! You did exactly what I do with all of mine - and I always end up using a f*&^%$%ing rolling pin!!!! I'm so happy that I now know why my dough doesn't stretch! Thank you Fabio!
Thank you for watching the video, I'm glad you found it helpful! If you are on Instagram, remember to find me there so you can see what I am up to 😄 instagram.com/fabioulouspizza/
Thank you - I did it exactly as you instructed and now my dough is proofing nicely. I subscribed and I’m going to watch more of your videos they are great.
Aah, thanks for your words, I'm so glad you enjoy my content and I will do my best to live up to your expectations in future 💙 Never hesitate to ask questions if need be, I'm always happy to help! Have a great time for now😀
@@FabioulousPizza The pizzas were delicious - I bought so more 00 flour to practice dough handling this weekend. Also I will let my friends know about your videos. Thanks again
Thank you for this video. I made 3 pieces of pizza this evening and it's almost impossible to stretch it. Yesterday, when I made the dough for one piece of pizza it was not as hard to stretch. Now, thanks to your video, I know where I did wrong. Next time, I will portion my dough before I left it to rise. No more portioning after the dough has risen. Thanks again 😁
being here in blighty in an old house, my problem wasn't reballing or hydration but my room was never warm enough to bring the dough up to the right temperature. i left it for HOURS but still, cold dough. i've bought a proofing oven and used it for the first time today, i have to say huge improvement in the doughs texture. im going to do a much longer proofing at 80f and hopefully get that 12 inch pizza i always dreamed about!
That was beautiful to watch. I'm from Polish descent and my mom always told me to never overwork the dough when making pierogi. They come out so much more tender that way vs chewy and tough.
Mom and grandma always carry great wisdom! Thanks for watching the video, I'm glad you like it, feel free to share it with someone who might need it and have a great weekend 😃
Ooof! I can’t wait to try this! I’ve always liked my pizza dough’s, but always struggles with the stretch. I think this is why I’ve been looking for my entire life! Thank you!
Eh, I know! Sometimes people overcomplicate things, perhaps they just miss the fundamentals 😊 I'm glad you like the video, feel free to share it with someone who might have the same issue 👌
Aw, thanks for the support! I'm glad you liked the video, feel free to share with a fellow pizza lover who might need their life saved😁 Enjoy the rest of your Sunday!
i had the same issue. i thought i was the only person in the world. thank you! i also had that problem maybe partly because i tried to shape a cold dough, straight from the fridge. it's much better to let the dough return to room temperature before shaping. just sharing this piece of information in case it helps anyone reading.
Actually I noticed it's a pretty common issue 😀 I agree, it's better if you let your dough rise its temperature at least a little bit, it's going to be easier to handle. Thanks for watching the video 🙏🏻
Thanks. I couldn’t understand what he was trying to explain on what the problem was, I thought it was not to reshape or play with the doe..So it has to do with temperature. Thanks
@@Reignunlimited he's not talking about temperature. you understood it correctly, it's about NOT shaping the dough again before stretching. the temperature thing also affects how well the dough stretches, although much less i think.
Exactly what I needed to know. This was not only helpful, but the demonstrations really drove home your point. I’m going to follow your advice next time. Grazie mille!
The point is, you need it do give enough time to rise! I better explained this part in a recent video, you'll like it: ruclips.net/video/iyGX1LQjfDI/видео.html Feel free to ask questions if you want me to clarify anything for you, have a nice Sunday!
Going to try this trick this weekend, I was wondering if you could share your recipe for the dough anyway... in effetti la tua pasta sembra meno secca della mia.... Mitico, thanks a lot!
Let me know how it works for you and feel free to ask questions...and maybe to share the video with someone who might like it 😀 Have a good time for now!
@@FabioulousPizza I've been making pizzas for three years, every couple of months. And I never knew where I was going wrong, getting so frustrated. This is the key, thank you ☺️
used your approach last night@@FabioulousPizza and then left them proof for a good 4 hours after shaping them into balls, and they were perfect. best ones yet.
Thank you, thank, thank you. This is exactly what I have been doing wrong lately. I was wondering why my dough started misbehaving. Now I know. Nothing quite satisfied like a well behaved pizza dough. Thank you again.
Eh, I know, it's all in those little details! I'm glad you found the video helpful, feel free to share it with someone who might be experiencing the same issue, you would help both them and me 😀 Have a great time!
Oh, now worries, it's a common mistake! Now you know where the problem was, feel free to share this videos with a fellow pizza lover who might have experienced the same 😊
Who know, maybe I was actually there 🕵🏻♂️ Enjoy the upcoming pizza-weekend, see if you want to share this video with someone who need a watchful eye on them 😁
great video...very informative...I made pizza today from scratch,well kinda from scratch,i used a dough ball from the Italian bakery...i let it rest but made the mistake of re-rolling it...what i fight to get it to stretch, and i"m ashamed to say i broke out the rolling pin ....i bought 2 so tomorrow i will know better
This is quite common, I was sure I would have helped someone 👌🏻 Thanks for watching the videos, feel free to share it with someone who might have the same issue 😀
@@dkeck2174 That particular dough ball was rolled the night before. The exact time is not 100% relevant, though. The point is you have to let your dough rest long enough before you try to stretch it, I would wait at least a couple of hours. Hope it helps!
It's pretty common, I'm glad you now know what to do 😀 Feel free to share the video with someone who might have made the same mistake and have a great week ahead!
I just came here to comment after watching this video. For long i have been struggling with stretching of pizza. There is no other video in youtube better than this. Thank you so much for explanation, i can now make better pizza😊
Thanks a lot for your words, I'm really glad you found the video helpful! If you are on Instagram, don't forget to find me there so you can see what I am up to! 😀
HA! Million dollar question! That depends from several factor, in particular temperatures, hydration of the dough and flour. I gave a real life example in this short: ruclips.net/user/shortsM3SKhV2Tnss It should help, but please feel free to ask if you need me to clarify anything for you 😀 Have a nice weekend!
Thank you! My grocery store sells pre-made raw pizza dough balls along with other stuff. I learned in another video that rolling pins are verboten, but in this video you taught me not to punch the dough down. I had no idea and sure enough my dough didn't want to expand. It's now kinda kneaded and balled up (not as nice but still) and in a sealed container in the fridge to try again in 3 days. That'll be one day after the "best before" date, so hopefully all will be well. When I took it out of the fridge today it was in it's original bag and had gone from a mostly frozen disc when I bought it and more a couple days ago to filling out the bag :D
Nevermind the "best before" date, the dough will be fine! I would encourage you to try and make your own dough, next time. There are videos on my channel and you can always reach out if you need to ask anything ✌🏻 In the meantime, I would be grateful if you could share this video with someone who is maybe struggling with the same issue 😀 Have a great time!
Omg this saved my life! I can never keep it stretched I’ve tried using a rolling pin , my hands etc never works! Btw I use a metal dough cutter to pick mine up it’s thin & sharp
You're welcome! I'm glad you found the video helpful, feel free to share it with someone who might need to preserve their hair too 😬 Have a great time!
In the end who cares about shape? Taste is all that matters 😍 By the way, if you need some hints on stretching a round pizza, you might want to check out this video 👇🏻 ruclips.net/video/IaMJP7WwY4c/видео.html Have a lovely day!
This is AMAZING! Works PERFECTLY! I have a favorite (crunchy) pizza dough I buy that would NOT stretch. I had to cover it in a sheet of plastic wrap and roll the life out of it with a pin -- which is a crime against pizza and my ancestors from the Old Country! ;) I NEVER would have believed a 10 seconds of pizza dough-ball making would cause the difference, and I did not fully believe this video till I did this test my self, but SAME results: pizza ball would not stretch, but UNHANDLED dough did! Thanks so much Fabio. Merci.
Ah, merci à toi, I'm so glad you've found this video helpful! Why don't you consider making your own dough? You'll find help on my channel 😉 And if you're on Instagram, find me there so getting in touch with me will be more immediate!
@@FabioulousPizza Yes I have made my own, and bought some different brands.... my local market has 4 different pre made doughs - but none have made as CRUNCHY a crust as one particular pre made I found. Also, I'm just a little bit lazy about it making dough myself! I appreciate your offer off assistance!
So, if you store the pizza dough in the refrigerator, one should take it out and let it rest and warm up a bit before using it? I used one yesterday straight from the fridge and it was tough as urethane.
Thank you for watching the video, I'm glad you like it! If you are on Instagram, remember to find me there so you can see what I am up to 😀 instagram.com/fabioulouspizza/
You're welcome! Make sure you watch the updated version of this video, with more info and insights: ruclips.net/video/iyGX1LQjfDI/видео.html Happy new year 🎆
@@FabioulousPizza I was literally baking pizza a few hours before I was watching this and I thought “aaaaah…so THAT is why I have so much trouble shaping my pizzas!”😂. I don’t have a long container where I can store all the pizza balls. So I always cut the dough into the balls about 2-4 hours before I start baking the pizzas. I just can’t get the proper pizza size which really frustrates me as I can make a killer pizza now😆
Amazing, if you screw if up, you suggested to turn it back into a ball again and start again. When you mean start again, knead it again or just get into a ball and let it rise again. How long do you need to leave the ball before it will rise enough so you can try again?
Great video on a all too common issue making a pizza at home. You should have made a sequel to the failed dough, making its comeback after another rise was performed.
You're definitely right, this is why I shared an improved version of this video, complete with more info: ruclips.net/video/iyGX1LQjfDI/видео.html Thanks for your feedback, have a great weekend 🙌🏻
Yes, the colder the dough, tha harder the stretching. If you commit the deadly sin I explain here, higher temperature won't help you, though 😱 Thanks for watching, I'm glad you enjoyed my content 😀
@@FabioulousPizza Yes dough must still be proofed correctly and ready before stretching. I do a 24 hr poolish at room temp then mix my dough, ball it and place in refrig for 12-16 hrs. Then I set out until it reaches room temp of at least 68-70 degrees then it's ready to go. Thanks
Is it possible to recover the first dough that was overworked? Will leaving it to proof again relax the gluten so you can try again? Or will it still be too stretchy?
Important thing to note, definitely partition your dough before rising, as doing it after will result in a similar problem - found that out the hard way last night because I had to reshape the ball after cutting Honestly, I'm pretty happy with my rolling pin recipes, but I am trying to add this style to my book. I know, I know, I'm terrible, but for making a fluffy pan pizza/cheesy breadsticks, I found rolling it out and letting it rise in the pan works really well with no more dough manipulation required (A glass pan is ideal for this - so no stone or sheet metal cooking surface).
Actually you can split your dough after bulk fermentation, the important part is to let the single doughballs rise long enough 👌🏻 It's great that you have found your way to a great product "despite" using the rolling pin 😉
Wow, what a difference it made! I was wondering why my dough doesn't want to be stretched after I turned it into a ball, thinking it will make it easier to make a pan pizza
A little detail makes the difference! Thanks for watching the video, if you are on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza
IMPROVED version of this video:
ruclips.net/video/iyGX1LQjfDI/видео.html
Finally, someone who understands my pain. Was about to give up making pizza as I couldn't figure out why my dough base never stretched. One one else ever mentioned this simple point. Have now made a number of successful pizza bases and am way more confident stretching the dough. Thank you for saving my pizza's
I was sure I was filling a gap and I'm very glad you noticed 😀
Thanks for watching the video, feel free to share it with someone who might find it helpful ✌🏻
Yessss😭💖
@@FabioulousPizza Maestro, grazie mille! I was also ready to give up, but I see that I also must have stretched too much.
@@eugenetswong Never give up, the fun is in the learning 😁
Thanks fro watching, I'm glad you enjoyed the video!
@@FabioulousPizza Prego.
What you say is true. Many videos have encouraged me. I'm eager to try again.
i JUST made pizza and was asking myself why my dough was so thin and easy to tear in the middle. i feel literally so enlightened, you're a hero!! thank you!
Aw, too kind of you 🙏🏻
Thanks for watching the video, I'm glad you liked it. Feel free to share it with someone who might need some enlightment 😀
Enjoy the rest of your Sunday!
I tore the last two I made - it would not stretch at all even after being left overnight in a container on top of the fridge - it was from the store so it should already have been kneaded by their machine
Words cannot describe how much you’ve helped me brother. I’m now a full time pizza chef at my house all thanks to you. 😂❤
Oh well, that's quite a compliment, thanks so much!
Feel free to share this video with someone who wants to take the same leap you did, we need more pizza chefs in this world 😁
Have a great weekend!
Finally I see the basic mistakes I was making. Fundamentals are everything and easily overlooked by those who are much advanced. Thanks!
Thank you for watching the video, I'm gla you liked it! Feel free to share it with someone who might need a refresh on their of fundamentals 😊
Wow thank you! I found this video by searching "can you start over after stretching pizza dough" and now I know that I would need to let the dough relax first. Looking forward to trying again.
Thank you for watching the video, I'm glad you like it 😀
Feel free to share it with someone who might find it useful!
And happy new year 🥳
Hi Fabio, I used your fantastic pizza dough calculator, and I have to say, the dough came out perfect. So often with other recipes I have suffered from over proofing and consquent horrible results. I made dough to your recipe, proved the dough balls in the fridge, then left them out for 4/5 hours. Then I followed your instructions and they stretched perfectly. Still a bit of practice needed to get that perfect round shape, but hey, an oddly shaped pizza still tastes good! My happiness was that they streched and didnt tear.
And now you are sure you have landed on the right place of the RUclips pizza planet 😉
Feel free to share my content with a fellow pizza lover!
@@FabioulousPizza You are a star Sir! Thank you again.
Hey, do you mind telling me where I find this pizza calculator? What is Fabio's dough recipe?
I'm so glad I found this video! I wanted to cry yesterday, I used my pizza oven for the first time and just could not get the dough to stretch it was awful!
I'm happy the video helped you!
If you are on Instagram, remember to find me there, so you can see what I am up to 🙂
Same 😭
@@johannebrunner6477 hope you've found this video helpful 😃
@@FabioulousPizza highly informative! Thank you 🙏🏻
@@jomsies those accidents are part of the learning process 😀 if we don't make mistakes, we won't improve!
There you go, this is the video I've been looking for for several years. it's even obvious. Thank you so much !!!!
Anytime! Thank YOU for watching the video, feel free to share it with someone who might need it too 😀
Enjoy your Sunday!
You made this sound so easy for a novice and explained perfect. Thanks so much
Oh, thanks for your words! I'm glad you enjoyed the video, feel free to send it to another pizza-novice to help them out 😉
Thank you so much! I have been struggling with my pizza dough not being able to get it to flatten out. At last! Someone is telling me how to handle this problem. I greatly appreciate this❤❤❤
Aw, thank you for watching the video! Feel free to share it with someone who might have experienced the same problem! Have a nice weekend 😊
God bless you man, I’ve been struggling with this for a while and couldn’t figure it out
Thanks for watching, I'm glad you have found the video helpful 😀
If you are on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza/
Excellent. Its exactly my problem! Thank you very much.
Thanks for watching the video, I'm glad it helped! Feel free to share it with someone who might have the same problem 🙂
Have a great week 🙌🏻
I made pizza dough for the first time last night and although it ended up coming out fluffy and tasted perfectly fine, stretching it out was a struggle 😢 now I know how to avoid this! Thank you so much! 😊
Thank you for watching the video, I'm glad you found it helpful 😄
I don’t get it please help? Wgat is the one simple thing that I an missing? How do Ikee my dough relaxed!!!!!!!🙏🙏🙏🙏❤️🙏🍸✊🍸✊🍸❤️❤️❤️❤️❤️
@@richardkaplan6214after proofing/letting it rise for hours, don't knead it before stretching it into a disc. Just plop it down and stretch by hand. If making multiple pizzas, separate the dough first then let it rise for hours then stretch.
@@justinwarner2088 thx J for taking your time! Seriously
@@richardkaplan6214 no problem. I didn't understand at first either so I came to the comments then watched again and figured it out. Glad to help!
Latest video here: ruclips.net/video/-_PdN4sCpTA/видео.html
The best pizza cheese 🧀
This video was so helpful. Such a simple thing, but it takes a knowledgeable person like yourself to point things out. I have done this several times now, and it is so much easier! Grazie!
So glad you've found this video helpful!
This Saturday I will share an improved version, I hope you will want to watch the premiere, as I will be around and I can reply to questions instantly 💪🏻
Here's the link: ruclips.net/video/iyGX1LQjfDI/видео.html
Why did I not find you before now? You are a life saver!
Aaw, thanks for your words! Feel free to forward the video to someone, maybe together we can save more lives 😍
Here 👇🏻 I give you 3 techniques to STRETCH pizza:
ruclips.net/video/D-1XPne3WIg/видео.html
For the life of me I couldn't figure out why my dough was so tuff after seeing it rise for 4 hours it looked great but once I balled it and tried to stretch it this happened! I thought the quality of flour was the problem (high gluten) but bow I understand why.Great channel.subscribed!
There's always a solution, I'm glad you found it in this video!
If you're on Instagram, find me there so you can see what I'm up to ✌🏻
Agreed, same thing happens to me and I always think flour issue and so on, finally found that
All good. Why BOW.....Do you occasionally by instinct of DNA, BARK ???
😨😨😨
@@Marendra_Nodi_IPC_420 no but I occasionally do get a strong urge to howl..
@@OneLife310 oh i now understood what bit you. The 🦊.
This is massively useful! It was so frustrating! Thank you!
I know, that's a common issue. I'm glad you liked the video, feel free to share it with someone who might have the same frustration!
Have a nice weekend 😀
Man RUclips should give you an award for this video. I have seen countless videos but not in one this science is explained. A game changer. You my friend take my half salute 🫡!!
Aaw, thanks so much for your kind words, I'm so glad you appreciate my efforts!
I hope you will want to share my content with another pizza lover, you would help both them and me 😀
Have a great time!
I think this man has the asmr gift!
Oh well, that's a good one, thank you!
Feel free to share the video with someone who needs some ASMR 💫
Have a great week ahead!
Omg this was driving me nuts!! I got the rolling pin too!! Thank you for sharing.
Thank you for watching the video, I'm glad you have found it helpful!
Feel free to share it with someone who might need to ditch the rolling pin too 😬
Thanks!
Thank you so much for your support 🙏
Genuine
Care to explain, please?
@@FabioulousPizza meant to say genuis
Thanks!
Very good lesson that took me a while to figure out. Now I take the dough out of the refer about 3pm, Knead it again, then let it sit covered until about 5:45 (@72 degrees) and then it's ready to spread out. Sometimes if it's a little hot it almost falls apart too easily.
When it's a little hot, if you feel that the dough ball is too weak, try keeping it in the fridge a bit longer!
Thanks for watching the video, feel free to share it with someone who might need the same "lesson" 😉
Have a great week ahead!
Thank you SO much for this! The first example (with the dough that didn't stretch) was EXACTLY like my own dough! You did exactly what I do with all of mine - and I always end up using a f*&^%$%ing rolling pin!!!! I'm so happy that I now know why my dough doesn't stretch! Thank you Fabio!
Thank you for watching the video, I'm glad you found it helpful!
If you are on Instagram, remember to find me there so you can see what I am up to 😄
instagram.com/fabioulouspizza/
Thank you - I did it exactly as you instructed and now my dough is proofing nicely. I subscribed and I’m going to watch more of your videos they are great.
Aah, thanks for your words, I'm so glad you enjoy my content and I will do my best to live up to your expectations in future 💙
Never hesitate to ask questions if need be, I'm always happy to help! Have a great time for now😀
@@FabioulousPizza The pizzas were delicious - I bought so more 00 flour to practice dough handling this weekend. Also I will let my friends know about your videos. Thanks again
Thank you for sharing these simple tips and techniques
Thank you for watching the video, I'm glad you like it! Feel free to share it with someone who might need it too 😀
Have a nice weekend!
Thank you for this video. I made 3 pieces of pizza this evening and it's almost impossible to stretch it. Yesterday, when I made the dough for one piece of pizza it was not as hard to stretch. Now, thanks to your video, I know where I did wrong. Next time, I will portion my dough before I left it to rise. No more portioning after the dough has risen. Thanks again 😁
Ah, I'm so glad that you now know why you struggled 💪🏻
Feel free to share this videos with someone who might have the same problem!
All my pizza problems resolved in a Short mmiable video. Thank you so much
That's great, Ian! Now let's step to the next level 💪
Don't forget you can find me on Instagram, where it's also easier to stay in touch!
being here in blighty in an old house, my problem wasn't reballing or hydration but my room was never warm enough to bring the dough up to the right temperature. i left it for HOURS but still, cold dough. i've bought a proofing oven and used it for the first time today, i have to say huge improvement in the doughs texture. im going to do a much longer proofing at 80f and hopefully get that 12 inch pizza i always dreamed about!
Thanks for sharing! It's great to know that you're in the right direction 💪🏻
Enjoy your pizza-journey 😀
That was beautiful to watch. I'm from Polish descent and my mom always told me to never overwork the dough when making pierogi. They come out so much more tender that way vs chewy and tough.
Mom and grandma always carry great wisdom!
Thanks for watching the video, I'm glad you like it, feel free to share it with someone who might need it and have a great weekend 😃
Wow. I have never seen this explained before. Thank you for teaching me this critical piece of pizza dough-making information. Subscribed!
Aw, thanks so much, your support means a lot to me 🙏🏻
Welcome to this little channel then, I hope you will enjoy all my content!
Have a great time 😀
Ooof! I can’t wait to try this! I’ve always liked my pizza dough’s, but always struggles with the stretch. I think this is why I’ve been looking for my entire life! Thank you!
Oh, cool, I'm glad you've found the video helpful! Let me know how those techniques work for you 💪🏻
Like many people here, this was my biggest problem constantly. It's hard to believe the solution is so simple!
Eh, I know! Sometimes people overcomplicate things, perhaps they just miss the fundamentals 😊
I'm glad you like the video, feel free to share it with someone who might have the same issue 👌
OK, that was freaking amazing! I was at the point of giving up. Thank you so much!
Great, I'm glad it helps! Thanks for watching the video 😀🙏
I have Abos for atleast 6 pizza channel but I have to say this is the only one that understands what a beginner could do wrong. :)
Aaw, thanks for your words 🙏
Helping beginners was exactly my goal, I feel there was some gap on RUclips's videos! 😅
@@FabioulousPizza if this is the case you nailed it. 👍
🙏😀
This is one of the most helpful videos on pizza dough I have seen! It was the missing piece in my puzzle! Thank you!
Thanks for your words, I'm glad you find this video helpful, feel free to share it with fellow pizza makers to help them - and me 😁
Life saver. Subscribed
Aw, thanks for the support!
I'm glad you liked the video, feel free to share with a fellow pizza lover who might need their life saved😁
Enjoy the rest of your Sunday!
Thank you so much. Now I can stretch my dough very easy
Thank you for watching the video! Feel free to share it with someone who might like it too 😊
Have a nice weekend!
bro thank you very much this is always my problem the dough does not want to stretch now i see why :)
Happy to help 👍
Thanks for watching the video! If you want, share it with a fellow pizza lover who maybe has the same problem 😊
Thank you Fabio for confirming what I suspected I was doing wrong. I wish I found this video before I basically did what your video showed. Perfetto!!
I think it's a very common issue, I'm glad you found the video helpful! Feel free to share it with someone who might need some help 😊
What did you do with the first dough? Put it back in the fridge? Leave it on the counter?
You only have to let it rise again. How/where, it's up to you!
i had the same issue. i thought i was the only person in the world. thank you!
i also had that problem maybe partly because i tried to shape a cold dough, straight from the fridge. it's much better to let the dough return to room temperature before shaping. just sharing this piece of information in case it helps anyone reading.
Actually I noticed it's a pretty common issue 😀
I agree, it's better if you let your dough rise its temperature at least a little bit, it's going to be easier to handle.
Thanks for watching the video 🙏🏻
Thanks. I couldn’t understand what he was trying to explain on what the problem was, I thought it was not to reshape or play with the doe..So it has to do with temperature. Thanks
@@Reignunlimited he's not talking about temperature. you understood it correctly, it's about NOT shaping the dough again before stretching.
the temperature thing also affects how well the dough stretches, although much less i think.
@@Reignunlimited as our friend @ohvnaq ☝🏻 already mentioned, you got it right, it's a question of avoiding extra manipulation!
Thank you so much ❤
You're welcome, thank YOU for watching the video!
Feel free to share it with people who might find it useful 😀
Exactly what I needed to know. This was not only helpful, but the demonstrations really drove home your point. I’m going to follow your advice next time. Grazie mille!
I'm so happy you've found this useful! I'll do my best to share more useful content
I see the difference in the two doughs but i don't understand HOW to make my dough like the second/better one
The point is, you need it do give enough time to rise! I better explained this part in a recent video, you'll like it: ruclips.net/video/iyGX1LQjfDI/видео.html
Feel free to ask questions if you want me to clarify anything for you, have a nice Sunday!
Going to try this trick this weekend, I was wondering if you could share your recipe for the dough anyway... in effetti la tua pasta sembra meno secca della mia....
Mitico, thanks a lot!
Let me know how it works for you and feel free to ask questions...and maybe to share the video with someone who might like it 😀
Have a good time for now!
Woww that's the reason my dough never stretched far enough. Thank you for showing this much needed video 👏🏼
You're mostly welcome! Feel free to share the video with a fellow pizza lover who might also find it helpful 😀
oh my god you have made my life incalcuably better, thank you Fabio
liked and subscribed!
Oh well, I'm humbled, thanks so much for your words!
Feel free to share the video with someone who might need to improve their pizza life 😊
@@FabioulousPizza I've been making pizzas for three years, every couple of months. And I never knew where I was going wrong, getting so frustrated. This is the key, thank you ☺️
always happy to help 😀
used your approach last night@@FabioulousPizza and then left them proof for a good 4 hours after shaping them into balls, and they were perfect. best ones yet.
Thank you, thank, thank you. This is exactly what I have been doing wrong lately. I was wondering why my dough started misbehaving. Now I know. Nothing quite satisfied like a well behaved pizza dough. Thank you again.
Eh, I know, it's all in those little details!
I'm glad you found the video helpful, feel free to share it with someone who might be experiencing the same issue, you would help both them and me 😀
Have a great time!
Thank you so much! I could never figure out why it was so hard to stretch after letting it sit out even up to an hour
Oh, now worries, it's a common mistake! Now you know where the problem was, feel free to share this videos with a fellow pizza lover who might have experienced the same 😊
ahhhh!!! exactly what I needed to know!!! Forza Fabio!!!!
Cool! I'm glad you like the video, feel free to share it with someone who might need it 😀
Have a great pizza-weekend!
Great advice, and much needed. Ha. Thank you sir.
Glad you appreciate! Feel free to share the video with someone who might need it too.
Have a nice Sunday ☀️
OMG thank you 🎉 i csnt wait to use this tip 🍕💪🙏
Glad you appreciate it! I shared an improved version of this video, I think you will like it 🤩
Here it is: ruclips.net/video/iyGX1LQjfDI/видео.html
Finally!!! 😂 you are a god send 😊
Aah, too kind of you, but I am glad this video helps! Feel free to share it with someone who needs a gift from heavens 👼
Have a great weekend!
Its like you were looking over my shoulder when I tried my first time last weekend LOL - thanks, I'll have another go.
Who know, maybe I was actually there 🕵🏻♂️
Enjoy the upcoming pizza-weekend, see if you want to share this video with someone who need a watchful eye on them 😁
Ok, now I know what I need to do differently! Thank you!
Oh, thank YOU for watching the video, I'm glad you found it helpful!
Feel free to share it with someone who might benefit from it 😀
great video...very informative...I made pizza today from scratch,well kinda from scratch,i used a dough ball from the Italian bakery...i let it rest but made the mistake of re-rolling it...what i fight to get it to stretch, and i"m ashamed to say i broke out the rolling pin ....i bought 2 so tomorrow i will know better
I'm glad you'v found the video helpful 😀
Feel free to share it with someone who might have the same problem!
Have a great day 🙌🏻
Thank you for the video. This is exactly the problem I am having with pizza dough.
This is quite common, I was sure I would have helped someone 👌🏻
Thanks for watching the videos, feel free to share it with someone who might have the same issue 😀
this was one of the most importenst Video i ve ever seen :-D thank you
I'm glad you liked it 😀
If you're on Instagram, remember to find me there so you can see what I am up to ✌🏻
You're a lifesaver, the previous six or seven pizzas I've made available been super hard to stretch so I will try this next time 👌🏽👨🏽🍳
Let me know how it works for you if you want ! Thanks for watching the video 😄
Thankyou soooooo helpful.
Glad you appreciate it! Feel free to share with someone who also need help 😀
Excellent video. I will try this today as also struggling getting the dough to stretch
Great, I'm glad you liked it 👍🏻
This is a very good video , because some people don't know this . I sure didn't ! I am getting better each time . Thanks very much !
Thanks for watching the video, I'm glad you found it helpful 😀
How long did you let the dough rest before it would stretch properly...i am having trouble understanding exactly what was said?
@@dkeck2174 That particular dough ball was rolled the night before. The exact time is not 100% relevant, though. The point is you have to let your dough rest long enough before you try to stretch it, I would wait at least a couple of hours. Hope it helps!
@@FabioulousPizza Good to have a pro on site...thanks
@@dkeck2174 anytime 😀
I made this mistake today, thank you for the video explaining
It's pretty common, I'm glad you now know what to do 😀
Feel free to share the video with someone who might have made the same mistake and have a great week ahead!
omg ... you prolly saved me days and days of frustrated practicing ... thank you so much T_T.
Great to know 💪🏻
Thanks for wathing the video, if you're on Instagram, don't forget you can find me there so you can see what I am up to 🍕
I just came here to comment after watching this video. For long i have been struggling with stretching of pizza. There is no other video in youtube better than this. Thank you so much for explanation, i can now make better pizza😊
Thanks a lot for your words, I'm really glad you found the video helpful!
If you are on Instagram, don't forget to find me there so you can see what I am up to! 😀
owemgieee.. this us the answer... why my dough.. hard to strech.. thank you sir...
Thank you for watching the video, I'm glad you've found what you were looking for 💪🏻⭐
Brilliant! I did not know this. Thank you! Very helpful as it solves a problem I've had with my pizza dough's.
Thanks for watching the video, I'm glad you found it helpful! Feel free to share it with anyone who might have the same issue 😄
Hi! This is great! Any idea how long to keep dough out of the fridge before stretching?
HA! Million dollar question!
That depends from several factor, in particular temperatures, hydration of the dough and flour. I gave a real life example in this short: ruclips.net/user/shortsM3SKhV2Tnss
It should help, but please feel free to ask if you need me to clarify anything for you 😀
Have a nice weekend!
The best pizza maker on the youtube
Too kind of you, my friend 🙏🤩
Thank you. Hope this works. This is what I did before, but I saw people rolling it thinking I was wrong. 😅 🙏🏻🙏🏻🙏🏻 I’ll try this today!! Thank u.
Thank you for watching the video! 😄
Thank you! My grocery store sells pre-made raw pizza dough balls along with other stuff. I learned in another video that rolling pins are verboten, but in this video you taught me not to punch the dough down. I had no idea and sure enough my dough didn't want to expand. It's now kinda kneaded and balled up (not as nice but still) and in a sealed container in the fridge to try again in 3 days. That'll be one day after the "best before" date, so hopefully all will be well. When I took it out of the fridge today it was in it's original bag and had gone from a mostly frozen disc when I bought it and more a couple days ago to filling out the bag :D
Nevermind the "best before" date, the dough will be fine!
I would encourage you to try and make your own dough, next time. There are videos on my channel and you can always reach out if you need to ask anything ✌🏻
In the meantime, I would be grateful if you could share this video with someone who is maybe struggling with the same issue 😀
Have a great time!
@@FabioulousPizza thanks :)
Omg this saved my life! I can never keep it stretched I’ve tried using a rolling pin , my hands etc never works! Btw I use a metal dough cutter to pick mine up it’s thin & sharp
Glad it helped, feel free to share it with someone who might have the same issue!
Have a lovely weekend 😀
Thank you so much, I too have been doing it wrong just as you described and wondered why it sprang back.
You know, devil is in the detail! 😉
I'm glad you found the video helpful and I'm really grateful you gave me your support and bought me a coffe ☕🙏🏻
I have done two sets of pizzas since getting my roccbox and this is exactly the issue I have had both times. Thank you for your tip.
AH! I'm glad you found it helpful! Feel free to share with someone who may have the same issue, you would help them and me 😊
Wish I watched this BEFORE I made pizza last night! I was pulling my hair out. Thank you sir!
You're welcome!
I'm glad you found the video helpful, feel free to share it with someone who might need to preserve their hair too 😬
Have a great time!
Thank you for making this video ❤
Thank you for watching it!
Feel free to share it with someone who might find it helpful 😀
Yep! He's that good! 💪I had no choice but to turn my round pizza into a rectangle. It was still a nice home made pizza.
In the end who cares about shape? Taste is all that matters 😍
By the way, if you need some hints on stretching a round pizza, you might want to check out this video 👇🏻
ruclips.net/video/IaMJP7WwY4c/видео.html
Have a lovely day!
This is AMAZING! Works PERFECTLY! I have a favorite (crunchy) pizza dough I buy that would NOT stretch. I had to cover it in a sheet of plastic wrap and roll the life out of it with a pin -- which is a crime against pizza and my ancestors from the Old Country! ;)
I NEVER would have believed a 10 seconds of pizza dough-ball making would cause the difference, and I did not fully believe this video till I did this test my self, but SAME results: pizza ball would not stretch, but UNHANDLED dough did!
Thanks so much Fabio. Merci.
Ah, merci à toi, I'm so glad you've found this video helpful!
Why don't you consider making your own dough? You'll find help on my channel 😉
And if you're on Instagram, find me there so getting in touch with me will be more immediate!
@@FabioulousPizza Yes I have made my own, and bought some different brands.... my local market has 4 different pre made doughs - but none have made as CRUNCHY a crust as one particular pre made I found. Also, I'm just a little bit lazy about it making dough myself! I appreciate your offer off assistance!
So, if you store the pizza dough in the refrigerator, one should take it out and let it rest and warm up a bit before using it? I used one yesterday straight from the fridge and it was tough as urethane.
Yes, your doughball have to be at room temperature. Take it out of the fridge and wait a couple of hours, it's usually enough ✌🏻
I am now going to get my dough making to the next level. Thank you for the tip.
Thank you for watching the video, I'm glad you like it! If you are on Instagram, remember to find me there so you can see what I am up to 😀
instagram.com/fabioulouspizza/
🤯Thank you!
You're welcome! Make sure you watch the updated version of this video, with more info and insights: ruclips.net/video/iyGX1LQjfDI/видео.html
Happy new year 🎆
Have you been spying on me in my kitchen 😂😂. This is my exact problem, rolling pin and all 😂😂
Don't tell anybody, but I have an ongoing partnership with Big Brother ™️ 😏
I hope this video helped you?
😂
This is a really helpful video. Thank you! 😄
Thanks fro watching, I'm glad you liked it 😀
@@FabioulousPizza I was literally baking pizza a few hours before I was watching this and I thought “aaaaah…so THAT is why I have so much trouble shaping my pizzas!”😂. I don’t have a long container where I can store all the pizza balls. So I always cut the dough into the balls about 2-4 hours before I start baking the pizzas. I just can’t get the proper pizza size which really frustrates me as I can make a killer pizza now😆
Bravo! Keep up the good job 💪🏻
Great video - Thank you very much.
Thank you for watching the video!
If you are on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza/
You just showed how my strechting went including my roling pin attempt! Thank you! Great! Greetings from a cold Sweden
I knew you would like this 😉
Thanks for watching the video!
Amazing, if you screw if up, you suggested to turn it back into a ball again and start again. When you mean start again, knead it again or just get into a ball and let it rise again. How long do you need to leave the ball before it will rise enough so you can try again?
I would try a couple of hours, but different flours may require different time...a bit of trial & error is necessary!
Great video on a all too common issue making a pizza at home. You should have made a sequel to the failed dough, making its comeback after another rise was performed.
You're definitely right, this is why I shared an improved version of this video, complete with more info: ruclips.net/video/iyGX1LQjfDI/видео.html
Thanks for your feedback, have a great weekend 🙌🏻
Temp has a lot to do with it too. I find 70-degree dough balls are perfect. Too much yeast will cause issues too. Thanks for the video!
Yes, the colder the dough, tha harder the stretching.
If you commit the deadly sin I explain here, higher temperature won't help you, though 😱
Thanks for watching, I'm glad you enjoyed my content 😀
@@FabioulousPizza Yes dough must still be proofed correctly and ready before stretching. I do a 24 hr poolish at room temp then mix my dough, ball it and place in refrig for 12-16 hrs. Then I set out until it reaches room temp of at least 68-70 degrees then it's ready to go. Thanks
i did *exactly* what you said not to do. thank you for your help
Thanks for watching the video, I'm glad you found it helpful 😀
Thank you so much! Very clear explanation!
Glad you liked it!
If you are on Instagram, remember to find me there so you can see what I am up to 😀
Is it possible to recover the first dough that was overworked? Will leaving it to proof again relax the gluten so you can try again? Or will it still be too stretchy?
Definitely! Just let it rest then you can stretch it.
The exact time depends mostly on the flour, but one hour is usully enough!
Great question 👌🏻
wow this is awesome!! we just made a pizza and it did not cook in the middle.
Glad you liked it!
If you're on Instagram, don't forget to find me there so you can see all the pizzas I make 😁
instagram.com/fabioulouspizza
Important thing to note, definitely partition your dough before rising, as doing it after will result in a similar problem - found that out the hard way last night because I had to reshape the ball after cutting
Honestly, I'm pretty happy with my rolling pin recipes, but I am trying to add this style to my book. I know, I know, I'm terrible, but for making a fluffy pan pizza/cheesy breadsticks, I found rolling it out and letting it rise in the pan works really well with no more dough manipulation required (A glass pan is ideal for this - so no stone or sheet metal cooking surface).
Actually you can split your dough after bulk fermentation, the important part is to let the single doughballs rise long enough 👌🏻
It's great that you have found your way to a great product "despite" using the rolling pin 😉
Thank you. Now I know what I was doing wrong. Will give this technique a try today.
Great! I'm sure it will work for you, let me know 😀
Wow, what a difference it made! I was wondering why my dough doesn't want to be stretched after I turned it into a ball, thinking it will make it easier to make a pan pizza
A little detail makes the difference!
Thanks for watching the video, if you are on Instagram, remember to find me there so you can see what I am up to:
instagram.com/fabioulouspizza
Good stuff.
Thanks! Feel free to share the videos you liked with a fellow pizza lover 🍕
Just the video I was after, thank you so much
Ah, I'm so glad you found it helpful! Thanks for watching the video 😀