“Cooking with fart.”
By Wayne.
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By Jim
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This thread has taken a dark turn.
The 1st Lopwell Pizza review has made it onto the internetz. Typically @stu steals the show
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I have been trying to make pizza bases again, the problem for me is stretching/ shaping. I have watched a few videos on the subject and it appears that the dough they are using is much stretchier than mine, if I stretch mine it just returns to it’s previous shape. I am using OOO Italian flour and use the Ooni recipe, any suggestions? Let the piss taking commence 
Are you kneading by hand or using a stand mixer?
I just use the Waitrose pre mix flour (with semolina) and mix of hand stretch and rolling pin to even it up.
Works for us.
How long are you leaving the dough balls after forming? We use a breadmaker on the dough programme which has a 1hr initial prove but leaving the dough for 1-1.5hrs after that helps.
The first person to say ‘rolling pin’ needs to have a long hard look at themselves
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A rolling pin is like 10 pounds of cure when an ounce of prevention is the best solution.
If the dough is snapping back then it’s either over kneaded or under rested / combination of the two. All fixable at source.
I use a rolling pin at lopwell
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Shhh! What happens at Lopwell stays at Lopwell. 
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Kenwood
Overnight
I’m kneading in the mixer for about 10 minutes on minimum.
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It’s odd, elastic dough that springs back is usually because the gluten has activated too strongly, or hasn’t rested and relaxed sufficiently.
What’s the protein % of the flour you’re using?
