I've struggled with difficult pizza dough and have seen a product called "dough relaxer". Just what is in a dough relaxer? I don't want my dough to be so relaxed it's floppy!
Dough relaxer contains milk powder, malt, acid and baking powder. It's all about breaking down the components of dough. I don't recommend it. There are ways to achieve a more cooperative dough without using a relaxer. Use a combination of all purpose (1/3) and bread flour (2/3) for your pizza dough. Let your dough rest periodically as you stretch it. Otherwise, chill the dough before stretching. If you want to tenderize the dough, try a touch of lemon juice.
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