Why your dough is springy - it’s cold - and how to stretch the perfect base

Springy dough is horrible to work with. It won’t stretch out fully and even worse, it can split and tear leaving it a nightmare to work with.
In this tutorial we explain why it happens. It’s down to how warm the dough is. To overcome this you only need to let it rest for longer or in a wamer place.
We cooked our pizza in this video in the Sage Appliances Pizzaiolo oven. The best oven for cooking perfect Neapolitan pizza indoors. With it reaching temperatures of 400ºc it cooks stone baked pizza perfectly.
Check it out here: bit.ly/3Dj2oMm

[@KevCon]

Love the unpolished production .. and, yes, my dough has been too cold and oven too hot, thanks for the tips! Also - your pizza sauce, mozzarella, pepperoni is, like your dough, the best - and I don’t say that lightly. You cannot buy better.

[@dennisjames8499]

Can you put it over a warm oven or in a baggy laying in warm water to speed up the acclimation process. Or will that change the quality of crust / bake.

[@isabelchilian2930]

Thank you for your amazing tutorial! I subscribed! I am watching from Ontario Canada.

[@GreatBallsofFlour]

Thanks Isabel, great to hear we're reaching people over in Canada and that you're enjoying our videos. Subscribe to our channel as we have a lot more videos planned for the coming outdoor pizza season ❤️ 🍕

[@eugenetswong]

@@GreatBallsofFlour Thank you. I was struggling, and was ready to give up. You've inspired me. Thank you for showing the wrong way to contrast with the right way.
I'm watching from BC Canada.

[@mariazion726]

I'm hungry for Pizza!!