563 Video Views·Nov 15, 2025 #1 #homemadepizza #pizzamaking 📺 𝗙𝗥𝗘𝗘 videocourse: https://www.fabioulouspizza.com/freevideocourse
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Does your pizza dough keep shrinking back when you try to stretch it? 😤 You're not alone – and in this video, I’ll show you the one mistake that’s probably causing it. If you've been wondering “Why doesn’t my pizza dough stretch?” or “Why does my pizza dough shrink?”, this is the video you need.
I’ll walk you through exactly how to fix pizza dough that won’t stretch, why it becomes hard to work with, and how to stretch your pizza base the right way — without it tearing, snapping back, or stressing you out.
You’ll learn how to:
Avoid the #1 reason pizza dough shrinks back
Stretch pizza dough by hand confidently
Get your dough to relax so you can étaler la pâte à pizza or estirar masa pizza like a pro
No more wrestling your dough or reaching for the rolling pin. Let’s make stretching pizza easy, natural, and fabioulous 🍕💪
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0:00 Pizza dough hard to stretch
0:35 How to fix pizza dough that wont stretch?
2:55 Why does my pizza dough shrink?
4:35 How to stretch pizza base
#homemadepizza #pizzamaking #pizzatips
Just flour water salt yeast pizza dough is what I always do!
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Por qué mi masa de pizza no se estira ¿Por qué mi masa de pizza no se estira? Si tu masa se rompe cuando intentas estirarla, lo más probable es que estés haciendo algo mal. Según mi experiencia, la mayoría de las veces el problema se debe a una manipulación excesiva. Me he dado cuenta de que esto es de lo más común que nunca hubiera pensado, así que vamos a intentar solucionar el problema 💪
Pourquoi ma pâte à pizza ne s'étire pas ! Pourquoi ma pâte à pizza ne s'étire-t-elle pas ? Si votre pâte ne cesse de reculer lorsque vous essayez de l'étirer, il y a de fortes chances que vous fassiez quelque chose de mal. D'après mon expérience, la plupart du temps, le problème vient d'une trop grande manipulation. Je me suis rendu compte qu'il s'agit d'un problème très courant auquel je n'aurais jamais pensé, alors essayons d'y remédier 💪
Warum sich mein Pizzateig nicht dehnt! Warum lässt sich mein Pizzateig nicht dehnen? Wenn Ihr Teig immer wieder zurückschnappt, wenn Sie versuchen, ihn zu dehnen, machen Sie wahrscheinlich etwas falsch. Meiner Erfahrung nach liegt das Problem in den meisten Fällen an zu viel Manipulation. Mir ist klar geworden, dass dies sehr häufig vorkommt, was ich nie gedacht hätte, also lass uns versuchen, das Problem zu lösen 💪.
عن ماذا يدور هذا الفيديو:
لماذا لا تتمدد عجينة البيتزا! لماذا لا تتمدد قاعدة البيتزا الخاصة بي؟ إذا استمر عجينك في التقليب مرة أخرى عند محاولة مطه ، فمن المحتمل أنك تفعل شيئًا خاطئًا. من واقع خبرتي ، تأتي المشكلة في معظم الأحيان من كثرة التلاعب. أدركت أن هذا هو الأكثر شيوعًا الذي لم أكن لأفكر فيه أبدًا ، لذلك دعونا نحاول حل المشكلة 💪
In this video I will tell you why your pizza doesn't stretch.
Hello everybody! If you struggle when trying to stretch your pizza dough, if it keeps
snapping back and makes you want to throw everything out the window,
keep watching and I will tell you the most likely reason. Actually I will show you.
Let's move to my table here and I will give you a demonstration.
I've got here two dough balls. They come from the same batch. I made them last night.
Now they are ready to stretch possibly. Many recipes they recommend to let your dough rise
and then to split it in two and three depending on how many pizzas you need. Roll them and then
just at that point stretch them and finally put the toppings and bake them. This doesn't work
because you will make the gluten stronger. The gluten will work against you basically.
So let's try and emulate the kind of procedure. As I said these two dough balls they come from
from the same batch. I wanted to split them before just to make my life easier
and just because I will leave only one ready to use. I leave it here.
Let me cover it. I will do with this dough ball what you're not supposed to do.
I have a little bit of flour here.
Now as you can see this dough ball is pretty ready. Look how soft it is. It seems happy to be
open but I will manipulate it just to emulate what many recipes suggest you to do. Hence shaping
your dough again after resting time. So if I manipulate it. Oh look at all the bubbles. This is
it's a pity. It's so ready but many recipes tell you you should manipulate them to make them round
again but this is a mistake because you are going back to where you started. In my case last night
a couple I would say 20 hours ago. Now if I try and stretch this dough ball you will see I will
struggle completely because the gluten is strong again and it's going to be almost impossible to
stretch. Let's try. Look how hard it is to stretch it. It really doesn't want. Can you see? It's elastic.
It shrinks back. I can stretch as much as I want but it doesn't really want to open.
I'm just destroying this dough ball. It's such a pity. This is when people decide they want to use
the rolling pin. The rolling pin. By the way it's easy for you to see that this is almost
impossible to stretch and I will reshape a ball again. I will let it rise again.
Enough with this one. Now I can finally show you how a good dough reacts when you try and stretch.
So this is my good dough. There we go. I will show you how effortless will be
stretching a good dough. A dough where the gluten is relaxed enough. It started to decay a little bit
so it's not it's not shiny anymore. It's going to be easier for this dough to stretch. Just a little
bit of flour. Now I usually like to leave a little bit of the cornicione all around. Here
for the sake of our video I will do it like nice and slowly just to show you how easy it will be to
stretch the pizza. See? It's not shrinking back. It's not going back to where it started.
I can do it once again.
It's just opening. It's so easy. I don't really need to do anything else.
I will just shake away the excess of flour in a few moments here.
There we go. It doesn't shrink back. This pizza is now ready to top, to bake in my oven and to
into my belly. Now you've seen the first mistake you should avoid but consider that you can also
get a resistant dough. Not stretchy dough I mean. When it has not the right balance. You're using
lots of flour compared to water. I can give you just a rule of thumb here. It depends on the
flour you're using you know. But try to make your dough with at least 60% hydration. It means that
you should use 60 grams of water in 100 grams of flour. However if you want to get pizza like this
it comes from my Instagram. You should follow me there to see all the rest.
If you want to get pizzas like this one have a look at the description of the video. You will
find my free ebook and my free dough calculator. So you will have a good starting point. It's now
time to say goodbye. If you enjoyed this video please give me a thumbs up, share it with friends,
leave me a comment and ask me questions why not. Of course subscribe to my channel and
hit the notification bell. Thank you for watching. Ciao for now.
