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Old 08-17-2009, 06:57 PM
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Default How to stretch dough

here's a great 'how to' on stretching your dough:


Last edited by Mitchamus; 08-17-2009 at 09:13 PM.
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Old 08-17-2009, 07:23 PM
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Default Re: How to stretch dough

Very cool! I think I am challenged with the personal size pizza. After this video, I might get that right.

Thanks!

Les...
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Old 08-17-2009, 09:13 PM
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Default Re: How to stretch dough

It's about the right size for me before he puts in on his knuckles!!!
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Old 08-17-2009, 09:40 PM
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Default Re: How to stretch dough

There was a video showing this sort of slapping technique, where it is almost like you are clapping your hands...
I found this...but I know there is another one that showed this technique.
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Last edited by DrakeRemoray; 08-17-2009 at 09:47 PM.
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Old 08-17-2009, 09:43 PM
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Default Re: How to stretch dough

holy shit... that guy is GOOD!

Last edited by Mitchamus; 08-18-2009 at 04:36 PM.
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Old 08-17-2009, 09:47 PM
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Default Re: How to stretch dough

Lol...we posted at the same time...

Here is another video that shows a similar method.

I like the way this guy drapes the dough over the sides of the peel. I have seen that before. I think it may help the pizza come off the peel in the oven...

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Last edited by DrakeRemoray; 08-17-2009 at 09:55 PM.
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Old 08-17-2009, 09:54 PM
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Default Re: How to stretch dough

Crap!!! This dude is a machine. I'm going to watch it every night just to get the sauce thing down. A pizza god!

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Old 08-18-2009, 07:23 AM
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Default Re: How to stretch dough

The slappy approach is very common and fast among the WFO guys. The first video is good and will work for WFOs but the dough is clearly a conventional dough of lower hydration. I have been working on the slap and have yet to find the key. I need to get my local pizziolo to give me a lesson!

Thanks for posting!
Jay
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Old 08-18-2009, 04:33 PM
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Default Re: How to stretch dough

When I was watching the first one - I thought to myself... wow i wish my dough stretched that easily!
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Old 08-18-2009, 05:27 PM
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Default Re: How to stretch dough

One thing you want to note is that they press on the outer "ring" of the dough and leave the center thicker when they are pressing it on the bench. That helps prevent you from having thick edges and super thin centers to your pies. That last guy is really, really fast. Two minutes 5 seconds from forming the dough to finished pizza! WOW!
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