AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question We bought a ball of whole wheat pizza dough at Trader Joe's.
We let the dough sit at room temperature for about an hour
before trying to roll it out. When we tried rolling it out
to form the pizza, it didn't stay at the full diameter - it kept
contracting in size no matter how much we rolled it out. Finally
we got it to about 9-10 inches, but very uneven. What could we have
done wrong?
Answer David:
You didn't do anything wrong. The dough probably has additives in it that make it more elastic. You could try letting it rest a bit longer next time, but I don't know if that would really help. I've never used it myself, so I don't know what's in it. I usually stretch my homemade dough out with my fingers, rather than roll it. You could try it that way and see if it helps.
