How come my dough is never stretchy? I seen video of chinese

>>9373607
It needs to sit longer.

>>9373607
Find a higher gluten flour if you need to and make sure you continue to kneed the dough after it's mixed for at least 10 minutee

>>9373607
That stretchiness comes from developing the gluten in the dough. Knead longer. Depending on what you're trying to make some doughs need to rest before working them.

>>9373607
You knead to lest it rest.

all the above replies are good.
Another thing you can do is this: mix flour, yeast and water, stir just a little for it to combine, wait 15-20 minutes and then add your salt. Salt retards the yeast, and this process is used by some bakers to develop more gluten strands. Then just knead it and let it rest as normal.

>>9373759
Hmm...I had a recipe somewhere that had you do that, but put it in the fridge overnight before salting and kneading it. I never tried it though.

>>9373607
>I'm using 2:1 flour to water ratio.

50% is shit for pizza.

You want at least 60%, if not a bit higher.

>>9373607
Use bread flour, instead of all-purpose. You want dat gluten.

>>9374244
How about 66%
aka 2:1

>>9374263

Start with 60, and work up, dude.

>>9374244
>50% is shit for pizza.
>2:1

2:1 is 66.66666666...%

Switch your flour. As another Anon said, find one with high glutent content, or protein content in general. Also make sure you don't buy something that has been sitting on the supermarket shelf for half a year because older flour doesn't work as well.