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3 votes

After rolling pizza dough, how do I move it to a pan without ruining it?

Two things: Use semolina instead of flour for handling sticky dough. It readily clings to the surface of the dough but does not incorporate into the dough. The crust also comes out better. You can ...
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3 votes

After rolling pizza dough, how do I move it to a pan without ruining it?

Pizza dough will be somewhat sticky, but if it's super sticky you may want to try lowering the hydration a bit and see if it helps. If your hydration is right then the answer is simply use more flour. ...
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3 votes

After rolling pizza dough, how do I move it to a pan without ruining it?

First, make sure your dough is at the proper consistency. This means that you have to have developed your gluten well enough during the kneading stages, and that with the second knockback, you should ...
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12 votes

After rolling pizza dough, how do I move it to a pan without ruining it?

Either your dough is too wet, or you're trying to roll it all out in one go. You cannot get enough flour under a ball of dough to survive being rolled out to 12". Roll it, flip it, turn it; flour ...
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1 vote

How does the folding make the dough stronger?

I agree with the other answers but want to add one point about the stretching of the gluten frame as it interacts with the yeast. Think of the difference between a stack of ten bricks and a stack of ...
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3 votes

How does the folding make the dough stronger?

How does this action make the dough stronger? What is the impact on the final result? rumtscho and moscafj have nice explained how kneading works, so I'll limit my contribution to folding that ...
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16 votes
Accepted

How does the folding make the dough stronger?

A "strong" dough is a dough which holds together well. Bread doughs and pasta doughs, when compared to other doughs, are strong in the sense that they are not crumbly, but very cohesive. ...
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9 votes

How does the folding make the dough stronger?

Gluten in wheat forms strands when it comes in contact with water. Whether kneading or stretching and folding, this process process aligns and strengthens those strands. That is how the dough becomes ...
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0 votes

Is there a way to second-rise a wet dough in the same container?

Regardless of what you mean by "the same container", and of your definition of "wet" dough (your recipes only have 70 and 75% hydration, which is rather average) you cannot save ...
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