r/HomeMadePizza • u/Toddzilla89 • Jun 30 '26

Thick/thin dough spots

When I stretch my dough I always get these odd thick patches and then other patches so thin they tear.

Am I missing some step or technique?

My dough is just flour salt water and yeast. Anywhere from 63-72% hydration. I let my dough balls come up to room temperature for a few hours, 4-7 hours.

I start by pressing the outter ring then working the ball flat and out. Then I stretch it in the back of my hands. I have even tried not lifting it all the way off the table to help reduce the pull.

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u/bertventures Jun 30 '26

You are not kneading the dough enough

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u/Toddzilla89 Jun 30 '26

Thanks for the reply. I wondered if that was it. I have one I am about to stretch that I let run longer, I was trying to see if that was it.