Why your dough is springy - it’s cold - and how to stretch the perfect base 

Springy dough is horrible to work with. It won’t stretch out fully and even worse, it can split and tear leaving it a nightmare to work with.
In this tutorial we explain why it happens. It’s down to how warm the dough is. To overcome this you only need to let it rest for longer or in a wamer place.
We cooked our pizza in this video in the Sage Appliances Pizzaiolo oven. The best oven for cooking perfect Neapolitan pizza indoors. With it reaching temperatures of 400ºc it cooks stone baked pizza perfectly.
Check it out here: bit.ly/3Dj2oMm

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