Dough keeps pulling back

[Pompeii Nate]

Hey Everyone,

I am having problems with my dough pulling back after it has been rolled out (yes I know that is blasphemy to many of you). I am using Peter Reinhart's Neo-Napolitano recipe but using 00 flour. Can anybody offer some ideas or ways to fix this so I can get larger thinner crusts? Any help is appreciated.

Thanks,
Nate

[deejayoh]

When I have that issue it's usually from underproofing. How long do you let the balled dough rest?

And stretching dough really isn't that hard... There are some really good videos on Youtube to show you how

[Pompeii Nate]

Hey Deejayoh,

Thanks for the response. I followed the recipe and pulled the dough out of the fridge and separated into balls about three hours before I was going to use it. Are you saying that maybe that wasn't enough time? I can easily change that next time and let it go longer if that's the case.

I will check YouTube for the recommended videos. Thanks for the help.

Nate

[deejayoh]

That should be enough time. I hate to say it, but it might just be using a rolling pin. I find when I stretch the dough, sometimes I have to pause a bit to let it relax. With a roller it pops back as soon as you lift the weight off it.

Check out this video - https://www.youtube.com/watch?v=AbkfDqA8yKg