If your dough keeps snapping back, it's not you, it's the dough. The fix is simple: ball it, let it rest, then stretch. Here's the pro method.
Watch: Why Your Store-Bought Pizza Dough Won't Stretch (And How to Fix It)
In this video, I'll show you exactly why store-bought dough fights you—and the simple technique that makes it behave. This is the same method I use in professional kitchens, and it works every time.
Watch: the fast fix for elastic, "snaps-back" dough.
The One Big Reason Dough Fights You
Store-bought dough is portioned and proofed for transport, not for stretching. If you try to shape and try and make pizza straight from the bag, the gluten is tight and it snaps back.
- Ball it: Fold and tuck to create surface tension.
- Rest it: Covered, lightly oiled, ~3 hours at room temp.
- Then stretch: Gravity + patience = easy shaping.
Our Gold-Standard: 72-Hour Dough
Store-bought dough works in a pinch, but when you have time, our slow-fermented 72-Hour Dough is the move. Longer fermentation means deeper flavor, better browning, and that light, open crumb you crave.
72-Hour Dough (recommended)
- Complex flavor + lighter texture
- Beautiful blistering & browning
- Flexible schedule (cold ferment)
Store-Bought Dough (in a pinch)
- Fast, convenient start
- Great if you handle it right
- Perfect for weeknights
Below: how to handle it like a pro.
Step 1: Portion & Ball the Dough
Most store-bought dough comes in 1 lb (454 g) bags. Divide it into two pieces—each about ½ lb (227 g)—for an easy 10–12″ pie. Lightly flour your hands and the counter. Fold the dough edges toward the center and rotate as you go to build surface tension. Pinch the seam closed.
"If you need a little flour, sprinkle it lightly. That's it." — Andris
Step 2: Rest (The Magic Window)
Place each dough ball in a lightly oiled container, cover, and rest for ~3 hours at room temperature. This is the game changer, gluten relaxes, dough becomes extensible, and shaping gets effortless.
- Gluten relaxation: no more snap-back when you stretch.
- Better extensibility: even, tear-free shaping.
- Improved texture: lighter, airier crumb after the bake.
Need a refresher on balling? Here's the quick guide →
Step 3: Heat Is Everything
For pizzeria-quality crust at home, you need a heat reserve. A Baking Steel stores and transfers heat ~20× better than stone, so you get fast oven spring and crisp, even browning.
"Preheat the oven to 500°F with your steel on the top rack for at least 45 minutes." — Andris
Step 4: Stretch with Patience
Generously flour the counter. Press the dough into a small round. Pick it up and let gravity help—rotate like a steering wheel. If it resists, set it down for 60 seconds and let the gluten relax.
"Knuckles tucked, gentle turns, no rushing." — Andris
Step 5: Top Lightly, Then Bake
Less is more. Two spoonfuls of sauce, then cheese and toppings with restraint. Dust your wooden peel with flour + semolina, ball bearings for a smooth launch.
- Launch onto the hot steel.
- At ~2 minutes, rotate 180°.
- Finish until the crust is blistered and golden (usually 4–6 minutes total, oven-dependent).
"Always set a timer. Two minutes disappear faster than you think." — Andris
Finish Strong
Admire the underside for even color. Slice, serve, and finish with a drizzle of olive oil or a few basil leaves. Simple moves, big smiles.
Ready to make your best pizza yet?
Start with the right foundation: Baking Steel →
Frequently Asked Questions
Do I need to let store-bought dough rise?
Yes—after you ball it. Rest it ~3 hours at room temp so gluten relaxes and shaping becomes easy. Store-bought dough has already gone through its initial rise, but it needs this rest period after you reshape it to allow the gluten to relax. Without this step, the dough will fight you every time you try to stretch it.
My dough keeps snapping back. What should I do?
Pause. Set it down for 60–90 seconds. Let the gluten relax, then continue. If it still fights you, it needs more rest time. This is the most common issue with store-bought dough—people try to stretch it straight from the bag. The gluten is tight and needs time to relax. Ball it, rest it for 3 hours, and the problem disappears.
What's the best store-bought pizza dough brand?
Trader Joe's pizza dough is consistently good—it's affordable, fresh, and handles well if you follow the balling and resting technique. Whole Foods also carries quality dough. Look for dough that's been refrigerated (not frozen) and has a short ingredient list: flour, water, salt, yeast, and maybe a little oil. Avoid doughs with preservatives or dough conditioners if possible.
Can I use Trader Joe's pizza dough?
Absolutely. Trader Joe's pizza dough is one of the best store-bought options. It comes in a 1 lb bag, which you should divide into two 227g balls. Let each ball rest for 3 hours at room temperature after shaping, and you'll get excellent results. The plain dough works great for any style, and the garlic herb version is perfect if you want extra flavor.
Stone vs steel—why does steel work better?
Steel stores and transfers heat far more efficiently than stone—about 20 times faster. This means you get rapid oven spring (the dough puffs up quickly) and a crispy, evenly browned crust. A pizza stone takes longer to transfer heat, which can result in a soggy bottom or uneven baking. The Baking Steel turns your home oven into something closer to a professional deck oven.
What size should I portion store-bought dough?
For 10–12″ pies, split a 1 lb (454 g) bag into two ½ lb (227 g) balls. This gives you two personal-sized pizzas or two medium pizzas perfect for sharing. If you want a larger 14-16″ pizza, use the full pound as one ball. Just remember: the larger the dough ball, the longer it needs to rest.
How long should I let store-bought dough rest?
Three hours at room temperature (around 70-72°F) is the sweet spot. This gives the gluten time to relax fully, making the dough easy to stretch without tearing or snapping back. If your kitchen is cooler, it might take closer to 4 hours. If it's warmer, check at 2.5 hours. The dough should feel soft, pillowy, and extensible when it's ready.
Can I freeze store-bought pizza dough?
Yes, but freeze it right away—don't wait until it's near its expiration date. Wrap each dough ball tightly in plastic wrap, then place in a freezer bag. It will keep for up to 3 months. To use, thaw overnight in the refrigerator, then bring to room temperature and let rest for 3 hours before stretching. The texture won't be quite as good as fresh, but it's a solid backup option.
Why is my store-bought pizza dough tough?
Usually because it wasn't given enough rest time after shaping, or it was overworked during stretching. Dough needs time to relax. If you try to force it, the gluten tightens up and the crust becomes tough and chewy (in a bad way). Ball it, rest it for 3 hours, and stretch it gently using gravity—not force. Patience is the key.
Can I make store-bought dough taste better?
Yes. The resting period helps develop flavor, but you can also brush the crust with olive oil and sprinkle with sea salt before baking. Another trick: let the dough rest in the refrigerator overnight (after balling) instead of at room temperature. This slower fermentation develops more complex flavor. Just bring it back to room temperature for 1-2 hours before stretching.
About Andris
I'm Andris Lagsdin, and I invented the Baking Steel in 2012 after years of chasing the perfect homemade pizza. I'd worked in professional kitchens alongside chefs like Todd English, but couldn't recreate that pizzeria-quality crust at home—until I read one line in Modernist Cuisine: "Steel conducts heat better than stone."
My family had run Stoughton Steel Company for over 50 years, so I grabbed a slab from my dad's shop and tested it. That first pizza told me everything: steel beats stone.
Today, tens of thousands of home cooks and pros use Baking Steel to make legendary pizza, bread, and more from regular ovens. Read more about my story and the Baking Steel journey →
