In this video, I'm going to demonstrate how to properly open or stretch pizza dough by hand. This is opposed to the grave sin of rolling the dough with a rolling pin, as it condenses the texture and ruins everything. Alright, so here's how you want to open up pizza dough. Firstly, you want to start by using a copious amount of flour on your board. This will make the dough easier to work with. Dust both sides of your pizza dough that has been proved. Our Neapolitan pizza dough is beautiful to work with because of the long fermentation process. The first step is to flatten the dough into a disc. Then, use the pads of your fingers (not the tips) to press the gas in the center of the dough out to the perimeter. This will create a beautiful cornichon or crust when the pizza is baked. If any bubbles spring up on the edge, pinch them to pop them. Once you have pressed the gas out into the edges of the dough and it has stretched enough, you can place the palm of your hand inside the crust. If it's big enough to do that, you're ready for the next step. Place your right hand gently down on the dough to hold it, and use your left hand to stretch the dough out to the 9 o'clock position. Use the pads of your fingers to catch right underneath the perimeter, creating the crust. Continue by stretching from 9 o'clock to 6 o'clock, giving the dough a quarter turn each time. As you flip your palm down, you create a quarter turn, allowing the dough to expand and stretch naturally. This will give you a round and even stretch. The faster you can do this, the better, as the dough will naturally...
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Video instructions and help with filling out and completing 8850 Form Circular
