Why It's A Mistake To Use A Rolling Pin On Pizza Dough - Chowhound

When you knead a ball of dough, some fascinating science will unfold within it at the microscopic level. Wheat flour, typically used in pizza dough, contains two proteins: Gliadin and glutenin, which make up gluten. Fresh out of the mixer, these proteins are scattered all over the place, resulting in a dough that lacks structure and tends to sag. Advertisement However, as you knead the dough, these proteins start…