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From dough ball to pizza flat...how? - Forno Bravo Forum: The Wood-Fired Oven Community


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From dough ball to pizza flat...how?

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  • From dough ball to pizza flat...how?

    When I make a pizzal, I pick up the ball, stretch it a bit from underneath then turn it in my hands, with the 'wheel' hanging down, working in a circle around the pie as it stretch, working it outwards. When I see pictures like this one,

    Im inclined to think that they were made with a roller, rather then all in the air. I am wondering, how do you do it? How do you go about turning that ball into a nearly uniformly thick pizza, credit card thick?

    mine look good IMO, but they are always a different shape, and the thickness isn't consistently even, though close, not perfect. Plus, i need to be able to do it fast... thanks, Dan

  • #2
    Re: From dough ball to pizza flat...how?

    I'm finding this exact thing a challenge as well. I'm finding it hard to find the right amount of rest for dough balls - they tend to keep rising and then stick together. If I handle the dough ball too much - it develops too much spring and want to stay more like a puck, if the ball is not well formed when I pull it up, I'm more likely to end up with thick spots along the edge, and thin spots in the middle.

    I really think getting the dough just right is the most 'artful' part of pizza making - and I feel like I'm way at the base of the learning curve.



    • #3
      Re: From dough ball to pizza flat...how?

      Individually balled, then pressed out. The dough never leaves the counter until it goes on the peel.

      Pizza Anarchy

      There are a hundred or so almost perfectly round ones.


      • #4
        Re: From dough ball to pizza flat...how?



        Is your cold ferment process similar to the one on your Anarchy site? just put in the fridge?




        • #5
          Re: From dough ball to pizza flat...how?

          About 40 seconds into this otherwise crappy video shows the same method by which I shape my pizza skins into a flat even thickness pizza. Not hard to learn, notice he stays away from the middle of the skin.
          YouTube - &#x202a;New York Restaurant - Pizza Making&#x202c;&rlm;

          Hope this helps,


          • #6
            Re: From dough ball to pizza flat...how?

            Yes, just put it in the fridge. I do not have one ironclad method, but that is my normal way. I do not have a mixer (nor do I want one), so I let time develop the gluten instead physical labor.


            • #7
              Re: From dough ball to pizza flat...how?

              Well, when I need a refresher, I go to this video..

              YouTube - &#x202a;Drunken Dough&#x202c;&rlm;
              My oven (for now):


              • #8
                Re: From dough ball to pizza flat...how?

                oh, and there is plenty to earn in Ts's pizza making thread.
                My oven (for now):


                • #9
                  Re: From dough ball to pizza flat...how?

                  There are many ways to "open the dough". Practice is the best teacher. Lots of videos to watch on youtube. I personally like to allow the dough ball to proof after it comes out of the oven for about two hours. Then I open the dough.
                  Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443