Tony Gemignani, a renowned pizza chef, outlines why pizza dough may snap back when stretched. The primary culprits include the dough's readiness, hydration levels, and water quality. If the dough isn't allowed to mature, is too cold, or mixed improperly, it can resist stretching. Hard water and excessive salt can exacerbate this issue. To correct snapping dough, adjustments like increasing hydration, letting it warm up, or switching to filtered water may be needed, depending on the specific causative factors.
Gemignani explains that the first reason could be that your dough just isn't ready. You didn't let it mature long enough, your hydration isn't high enough, your dough is too cold, or sometimes it could have been mixed too long.
When it comes to saving a dough that's snapping back, Gemignani emphasizes that it all depends on the cause. It could be more water, taking your dough out later when it's more matured, or letting it warm up to room temperature.
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