What's Cooking?
Wahoo
member
"Before you diagnose yourself with depression or low self esteem, first make sure you are not, in fact, just surrounded by assholes.
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Any tips for rolling out pizza dough?
I do not do a good job with rolling pizza dough. It is always too thick (I like my pizza thin, or at least medium). I have used less dough, tried a rolling pin, tried stretching it....it really doesn't work well.
I buy store-bought dough. I could use the pillsbury (they have thin crust) or stop at a pizza store. I make pizza as a "time saver" so really don't want to make my own.
"Before you diagnose yourself with depression or low self esteem, first make sure you are not, in fact, just surrounded by assholes.
Re: Any tips for rolling out pizza dough?
Are you letting it reach room temperature before you stretch it?
I let it reach room temp, then I use my hands to kind of punch it up through the thick parts and stretch it. Then, I'll carefully hold only the edges and rotate around where I'm holding to let gravity help the stretch. I am able to get mine pretty thin with some time and patience. Although I also don't mind a thicker ended crust for most pizza recipes.
This is what I do too. I am not a fan of rolling out pizza dough. It makes the dough elastic and it ends up popping back on you with every pass of the rolling pin.
Also, yes, it needs to be room temp.
Also, if it starts to fight you - it gets too elastic or it rips in places - put it aside and let the gluten relax for a few minutes before trying again.
my food blog
Like me on Facebook!
!
I never roll it out.
I put it on the pan, put flour on my fingers and push it out. It takes a little longer, but it tears less.