13 мая 2023 г. · Start with a round, close to room temp dough ball, then watch a few vids like this to learn the various ways and tricks. Then practice practice ...

8 окт. 2019 г. · It's something you have to practice, but you can get it nice and thin and round by draping it over your knuckles and pulling your hands apart.

13 сент. 2021 г. · I use a mix of caputo 00 blue flour and nuvola pizza at 62% hydration , overnight rest in the fridge and the dough can be stretch very thin.

21 мар. 2024 г. · First off: allow a long proof time for the individual balls to “form” in themselves. That will make the ball more uniform in its gluten formation and rise.

15 июн. 2020 г. · I spread out flour on the counter, coat both sides of the dough in flour, start tapping my fingers around the edge to get the crust.

17 мая 2015 г. · 250g for your dough ball weight is a good place to start, imo. If you have a 13" (or a 14") peel, that helps in measuring the skin.

29 июл. 2024 г. · If it gets hard for you to stretch, just walk away and let it rest for about 15 minutes. This relaxes the gluten & you'll be able to stretch it ...

5 янв. 2023 г. · When you're pizza is half or bit less than half done of your desired size, start applying pressure gently from middle and stretch it from mid.

7 янв. 2022 г. · When you pull out a ball of dough to stretch, plop it in a bowl or a pile of flour, coat all sides of it, and even do your first bit of prodding ...

10 сент. 2022 г. · You can also do shaping in multiple steps, stretch it out a bit, leave it for 15 minutes, and repeat. If I'm doing a bunch of pizzas with cold ...