???? Visit my website https://matteoferroni.it/ ???? Discover my cooking courses https://matteoferroni.it/corsi-di-cuc... Have you ever rolled out pizza dough with your fingers or even a rolling pin and watched it systematically come back? Let's see why. Hi everyone, I'm Matteo Ferroni and in this video we talk about how to roll out pizza, in particular the most classic mistake and how to fix it. I'll start by saying that I'm starting from a memory from when I was a child. On Saturday nights I would go to my grandparents' house for dinner and we would often make pizza. Actually, it wasn't anything. My grandparents didn't make the dough. But they would go to the local baker and buy the ready-made pizza dough. I remember it closed in the tray with cellophane on top. And what would happen? My grandfather would come into the house and put this dough on a baking sheet with a finger of oil underneath and try to stretch it with his fingers, to squash the pizza as much as possible and try to reach every corner of the baking sheet. What would happen? That it would systematically go back and take half an hour to do this process which would then also come out badly because it was clearly not stretched out in an uneven way, sometimes it would make holes in the dough because he used too much force. In short, it wasn't an extraordinary result. Then for goodness sake, for me as a child it was. It was still a celebration. But what was the mistake my grandfather was making and that he didn't know he was making? The mistake was that the pizza was too nervous, the dough was still too stringy, too nervous. What are the causes? The causes can be different: 1. A lack of rest. From when you buy the dough, in short, from when you made the loaf to when you roll it out, it is very important to respect the rest before this last step. Because rest helps the gluten proteins to relax and therefore the structure becomes softer and more yielding, less nervous. 2. Using a flour that is too strong. A flour that is too strong, too tough, too rich in gluten can cause this problem. 3. Hydration that is too low. You should maintain a balance between the strength of the flour and hydration. 4. Another possible disturbing element in which in this sense could be the use of the refrigerator, the cold. The cold compacts the dough and therefore it is harder. So what could be the solution? For me the solution is to maintain a proper starch. Starch means the last leavening from when I make the loaves or pizza balls, to when I roll them out, therefore the last leavening. Personally I usually do it for at least 3/4 hours. Also a right balance between the strength of the flour and the amount of water in the dough and possibly, do not use a dough directly from the fridge. Subscribe to the channel and activate notifications to stay up to date on the release of the next videos. Follow me on other social networks, Instagram and Facebook all links are in the description. See you in the next video, bye! #MatteoFerroni #Pizza #Stenderepizza ****************************************************** ???? Visit my website https://matteoferroni.it/ ???? Download my free ebook HOW TO STUFF PIZZA: MISTAKES TO AVOID AND RULES TO FOLLOW https://comefarcirelapizza.com ???? Discover my cooking classes https://matteoferroni.it/corsi-di-cuc... Follow me on Facebook / matteoferronimdc Subscribe to my group MATTY PER LA PIZZA / 398286724447562 Follow me on Instagram / matteoferroni_mdc