When yeasted bread tears instead of stretches, it means the gluten isn't fully developed. Be sure you are allowing the dough to rest for long enough and that you are using a high protein flour (like our all purpose flour). Gluten can be developed agitation (a.k.a. kneading) and while this recipe is called no-knead, feel free to give it a bit of kneading before stretching and folding to help it along its way if it looks like it is just tearing instead. For additional tips, feel free to call our Baker's Hotline at 855-371-BAKE to troubleshoot your pizza dough some more. Kye@KAF

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