Kneading technique question on forno bravo dough recipe

[BigT]

I am starting my foray into neopalitan pizza making; I am picking up some caputo 00 flour soon. I have been looking over the forno bravo dough recipe and I can't figure out what to do in this step:

"To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin."

I can't picture what I'm supposed to do here. Stretch the top of the ball over the rest of it? Am I supposed to stretch a piece that is approximately the entire diameter of the ball or just stretch a small strip by pinching the top of the ball with my fingers? Are there any pictures or video that describe this technique? Thanks.

[asudavew]

I got some videos of this.

I refer to em as the "Redneck Dave" series.
I will find the post for you.

BTW. Welcome aboard!

Dave

[asudavew]

Here's the thread.
It has some links to videos on dough prep, etc.

I hope you enjoy them!

http://www.fornobravo.com/forum/f28/...ough-3332.html (Here are some videos about dough)


DAve