Finding it difficult to roll out pizza dough thin enough after refrigerating it overnight

[Loka123]

When I make the pizza dough, allow it to rise at room temp for 1 hour and then roll it out, it's very easy to roll out as thin as I want.

However, once I the ball of dough in the fridge overnight (in a bowl, covered with cling film) and then take it out, leave it for 5 mins and then try to roll it out with a rolling pin - I can never get it thin enough, it literally springs back to a thicker dimension (by pulling itself towards the center again) no matter how hard I press down on the rolling pin and rolling it outwards from the center...
I was trying for more than 15 mins and even after kneading it again but

I use strong bread flour by the way.

Any ideas/reasons?

When I worked in a pizzeria, we used to sort of toss the dough from hand to hand and stretch it on our fingertips before putting it on a metal mesh circle to top and bake. I don't think we ever used a rolling pin. Maybe google for the technique. I do know what you mean btw, very elastic dough I think means that the gluten has really had a chance to 'develop' maybe

Thanks for the reply, even with a rolling pin it was near impossible but I did try briefly using hands but it was even more difficult.

I had a look online and a lot of websites do state high gluten can cause this..

Any more replies welcome.

You need to let it reach room temperature again. And keep rolling it.

It's a bloody nightmare isn't it?! It does mean you've made a good bit of dough though? X

It's because it's cold, like it's difficult to spread butter straight from the fridge. Once it's back at room temperature it should be fine.