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Ok, this is going to be long. And you just wanted to fire up your oven and slap the sauce on the dough...but bear with me. Gluten The Holy Grail of elastic dough that can trap all these nice bubbles: CO2 from the yeast and steam from evaporating water. Fact is, gluten is basically a protein (ok, scientifically speaking not exactly, but close enough). If ...


It's the flour that will make the dough stretchy than anything else. Try the same process with double zero or doppio zero flour. All the commercial pizza brands use this extra fine quality flour. You will be pleasantly surprised by the results. You can usually get the double zero flour in a super market or Google if you prefer ordering online.


You are spot-on: Whole-grain recipes often use more water and tend to "flow", so using a loaf pan is typically the way to go. Loaf pans alow for a "wetter" dough. It is absolutely possible to bake a free-form whole-wheat loaf, but it needs experience with kneading, resting time and shaping to balance the water content and comparatively low gluten. Also, ...


In winter when the sun is not too hot, I put the bowl of dough into a glass fish tank which is in the sun. The temperature sits on about 35C (measured with old vacola thermomter).


I use the pizza yeast to make dough specifically for "Fry bread" style creations and it's elasticity makes it real easy to work with.

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