How to roll Pizza Dough
How to Stretch Pizza Dough
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For Neapolitan style pizza never ever use the rolling pin
the reason is that after all those hours of ripening and rising the dough
the dough is filled with little gas pockets and later on when you're gonna bake the dough
these pockets will expand and create the most beautiful bread-like crust, filled with flavor
In making the most amazing Neapolitan style pizza base
there are two stages: number 1 pounding of the dough
number 2 stretching of the dough
pounding
so before we start, we have to make sure that our dough has been out of the fridge
for at least 2 until 8 hours
the dough has to be at room temperature
put a little bit of flour on our knife and put it underneath the dough
put a little bit of flour on your working bench
and now put it down, the bottom stays the bottom and the top is on top
bit of flour on the pizza...
Start pounding the pizza until you go all the way around
and you see that I'm mainly focusing on the outside of the dough
so the inside, the center you're leaving alone, you're not touching it
this will get stretched later on in the process
so when you're pressing down on the dough,
make sure you are never touching the outside rim
this rim will later on become the crust of your pizza
that's part one: pounding of the dough. Let's go to part 2!
Stretching
there are many techniques to stretch you dough
I'm going to show you a few and then you can pick one
or you can use all of them.
We're gonna cup our hands lightly and
then we've put them down on top of the dough
of course not touching the outer rim
and we're going to stretch the part between the tops of our fingers
so this little part we're gonna go down and out
you will do this until the pizza made a full rotation.
the next technique is that you place the dough on top of one hand
and then gently swipe it over to the other one
so you're gonna lay on this one...and swipe it over there
you're gonna do this a couple of times
lay the dough on top of your knuckles
you're gonna stretch the part between these two hands
so you're gonna go like this
and then throw the dough a little bit
and stretch, throw, stretch, throw...
you can also check now if there
are parts in the dough that are thinner than other ones
now the last and final step
is throwing it up in the air.
Try to look as cool as possible
a quick shoulder roll...
And Kaboom!! your pizza's ready.
don't forget to check out my other tutorials and see you later...
