How Do I Make My Dough More Stretchy?

Combine gluten and water, and a network of long, unorganized, knotted gluten strings will form. Kneading aligns these strings, creating a dough you might be able to stretch so thin you can almost see through it. The more gluten, the more elastic, stretchy and strong the dough will be.

The result is an elastic, stretchable dough that traps gas bubbles. Sometimes a dough can be stretched so thin it becomes translucent, making the network of gluten visible with a magnifying glass or microscope.

Here’s what I discovered – the key to easily stretchy pizza dough. The most common reason for a pizza dough’s lack of stretchiness is a lack of gluten development, with the gluten strands being too tight as a result of insufficient relaxation time, you’re using the wrong type of flour, the dough is too dry, or the dough is too cold.

Getting more rise in bread dough is something that can be achieved by using the following bread-making tips and techniques, these include: Using enough water in the dough mix by following the recipe. Making sure water added to the dough mix is the right temperature. Not adding more flour to the recipe.