kneading vs. stretch and fold with pizza

I've read in another answer, that for bread stretch and fold and kneading is more or less the same. On the other hand, almost all of the pizza recipes say kneading and almost all of the bread recipes have stretch and fold. Is there a reason for this, or more of a tradition sort of thing or is just my sample of recipes very bad?

Best Answer

It is just a matter of your sample. "Kneading" and "stretch and fold" are not really the same thing - the actual relationship is that stretch and fold is a subtype of kneading. In some cases (mostly very high hydration), it is more comfortable than other subtypes, in others, any subtype will do. So, if a recipe directs the baker to just "knead", the baker will use their preferred technique, which might be stretch and fold. On the other hand, if a recipe author very much likes stretch and fold, they may write it into the recipe even if there is no technical need to prefer it over another technique. The baker may follow it, or decide to deviate.

So in the end, what gets written into the recipe is mostly a personal preference of the recipe author. And what gets done during baking is influenced by both the recipe and the baker. So the word choice is a bit random, and there is no reason to have one more commonly used in bread than in pizza or the other way round. If you noticed such clustering (and just "noticing" is actually not enough due to confirmation bias) then it is likely you got an unbalanced sample, which is a very common thing to happen.

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Quick Answer about "kneading vs. stretch and fold with pizza"

What are the differences between kneading and stretch and fold? Kneading is traditional for stiffer dough risen for shorter times. Stretch and fold is used for wetter dough which may be too sticky to knead and often left to rise longer.

Can stretch and fold replace kneading?

This no-knead technique is the most popular for sourdough, and very easy. The stretch and fold method is the most common for a reason \u2013 it's easy for just about everyone, and doesn't require any special equipment. Stretching and folding is what replaces kneading in many sourdough recipes.

Is it better to knead the pizza dough?

Knead Your Dough ProperlyKneading your pizza dough helps build up gluten. If your pizza dough has not been kneaded for long enough, it may not have had the chance to build up a strong gluten network. When mixing your pizza dough, the flour and water create a chemical reaction that results in a build-up of gluten.

Is kneading the same as folding?

Kneading is a more vigorous method than the stretch and fold technique. It involves folding, pushing, and working the dough, usually for 15 minutes or more, until the gluten strengthens, the dough becomes smooth, and if you poke it, will return to its original form.

Is it better to over knead or under knead?

The underdeveloped gluten molecules will cause your dough to flop around and tear easily. While underworked dough can simply be fixed by a little more kneading, severely overworked dough cannot be fixed. Instead, the overworked dough will result in a hard loaf that will likely not be eaten.

Kneading or Stretch and Fold? (Which is best?)

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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