Pizza dough help please

What am I doing wrong when the dough (after rising and punching down) won't roll out well, just keeps springing back like there's no 'stretch' in it! LOL or the rubber band is too tight :D

how longt did you knead it for!

Just let the dough rest on the board for five minutes.This will relax the gluten and make it easy to roll.When you roll itdo it quickly and carefully.Don't overhandle it or the gluten will tighten again and you'll need to rest it again.

That's probably what I did wrong - played with it too much :)

For sandwiches, toast, and French toast, you just can't beat a csaslic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture. 3 cups King Arthur Unbleached All-Purpose Flour*1/2 cup milk (skim, 1%, 2% or whole, your choice)**1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil2 tablespoons sugar1 1/4 teaspoons salt1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast*For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination. Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.Baking: Bake the bread in a preheated 350b0F oven for about 35 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190b0F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf. All the recipes on this site are kitchen-tested and I haven't found a failure yet. Try the Cinnamon Bread!

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