Stretch and Folds in Pizza Dough: How and Why Do It

Stretch and folds is a great kneading technique, but what exactly is dough folding? How does it affect the dough, when should it be done, how is it performed, and is it even necessary? This article will answer all your questions about dough folding

Stretch and Folds (Dough Folding): Introduction

To fully understand the concepts discussed in this article, it is highly recommended to read the article on kneading methods, which covers the fundamentals of the kneading stage of dough.

Stretch and folds, as the name suggests, involve folding the dough onto itself to create new gluten bonds and increase its elasticity.

The process works similarly to regular kneading: when the dough is stretched, it physically aligns the gluten-forming proteins (mainly glutenin), allowing them to rearrange and form new gluten bonds. In short, folding encourages the formation of new bonds between glutenin proteins, which enhances the dough’s elasticity and general strength.

Folding serves as a middle ground between mechanical gluten development (through kneading) and biochemical gluten development. The gluten bonds created during folds are less elastic than those formed during intensive kneading, leading to a dough that is more extensible than intensively kneaded dough, but more elastic than dough that has undergone minimal kneading with only biochemical gluten development.

For further reading on elasticity and extensibility and their effect on dough, refer to the following article: Elasticity and Extensibility in Dough: Understanding the Two Most Important Properties for Pizza Dough (recommended).

Folding also offers additional benefits, such as balancing the dough’s internal temperature (since the inside of the dough tends to be warmer due to yeast activity and the dough’s insulating properties). It also helps redistribute the yeast throughout the dough, giving it access to new food sources, as yeast is immobile and can only consume nutrients in its immediate surroundings.

Stretch and folds are often combined with minimal or improved kneading. As mentioned earlier, folding offers a middle ground between physical kneading and biochemical gluten development – it helps add elasticity to the dough, without reaching the maximum elasticity caused by intensive kneading and its associated effects.

The number of fold series depends on various factors:

The dough formula and hydration level.
The kneading method (more gluten development during the initial kneading requires fewer folds, and vice versa).
The fermentation time (a shorter fermentation period, such as two hours, may not allow for multiple fold series due to the required resting time in between. A longer fermentation allows for more folds and greater reliance on biochemical gluten development).

For example:

After minimal kneading, 1-4 series of folds can be applied.
After improved kneading, 1-2 series of folds can be applied.

It’s important to note that after intensive kneading, folds are unnecessary. Since full gluten development has already been achieved, additional folding won’t add more elasticity to the dough.

The use of stretch and folds depends on the type of dough being made. Hearth breads (those baked directly on a surface rather than in a pan) typically require greater elasticity to hold their shape during fermentation and baking, preventing them from flattening. As a result, folds are particularly useful for improving elasticity in these doughs, especially after minimal or improved kneading.

Pizza dough, however, often benefits from more extensibility. Therefore, as we’ll see, folding pizza dough is often unnecessary.

How to Do Stretch & Folds

Stretch and folds are done after the initial kneading/mixing, with intervals of 15 to 30 minutes between each series (including after the initial mixing). These intervals allow the gluten to relax before the next round of folding. At the end of kneading and after each fold, the gluten becomes elastic and resistant, so resting time is essential.

There are different folding techniques, with the most common being to stretch the dough outward and fold it into itself (as shown in the picture and video below), repeating from all sides until the dough becomes elastic and resists further folding.

Another method is to stretch the dough in a circular pattern from the edges inward, or you can pick it up and fold it onto itself, much like folding a towel.

Folding can also be done directly from the fridge. If the dough becomes very elastic due to the cold, simply increase the rest time between folds to 30 minutes to an hour.

Does Pizza Dough Need Folding?

For long-fermented pizza dough, especially when using improved kneading, folding isn’t usually required.

In the case of intensive kneading, whether for long or short fermentation, folding is unnecessary, since full gluten development has already been achieved.

With minimal kneading, most standard long-fermented pizza doughs (with 55-65% hydration) typically don’t require folding, as gluten develops biochemically during fermentation. However, factors such as the type of flour (e.g., Italian flours, which are naturally extensible), fermentation method (cold vs. room temperature), and dough hydration can influence the need for folding and the dough’s elasticity.

Ultimately, the best approach is to experiment with folding to determine what works best for you.