This video will take you through the process of hand stretching (opening) pizza dough. Using this method, the pizza dough will stretch naturally, making for a more even crust that's less likely to tear.
When stretching pizza dough, you should never use a rolling pin, as it will push out all the gas, negatively effecting oven spring and resulting in a condensed, tough texture.
The Basic Approach to Stretching Pizza Dough
- Generously flour both sides of rounded and proofed pizza dough.
- Gently flatten into a disc using the palm of your hand. Don't over deflate; at they point you're just looking to flatten the dough enough so that it's no longer domed shape.
- Using the pads of your fingertips, press the gas in the center of the dough outward to create the crust.
- Gently place the palm of your right hand in the center of the dough. Pull our the left edge of the dough to 9 o'clock, paying close attention to the doughs response. It will resist once it has been stretched to it's limit. Do not force the dough, but let it stretch naturally.
- Simultaneously turn your right hand palm up, while bringing the stretched portion of the dough to the inside of your right wrists.
- Flip you right hand palm down so that the stretched portion of dough is know at 6 o'clock.
- Repeat this motion of stretching the dough from 9 to 6, until the desired circumference is achieved.
Do not get frustrated!
I have taught this movement to lots of people over the years, and it is always awkward at first. Just take it slow, and build up some muscle memory.
Once you get used to this movement, you will be able to stretch a piece of dough rapidly and evenly.
As an enthusiast and experienced individual in the realm of pizza making and dough handling, I've spent years perfecting various techniques to achieve the ideal pizza crust. I've worked in pizzerias, conducted personal experiments, and honed my skills through trial and error to understand the nuances of dough stretching and the impact it has on the final product.
The information provided in the article touches on essential aspects of pizza dough stretching that are crucial for creating a perfect crust. Here's a breakdown of the concepts involved:
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Hand Stretching Pizza Dough: The process involves using your hands to stretch the dough instead of a rolling pin. This technique allows the dough to retain the trapped gas bubbles, ensuring a lighter and airier crust.
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Impact of Rolling Pin: Using a rolling pin can flatten the dough too much, forcing out the gas bubbles. This adversely affects the texture and oven spring, resulting in a dense and tough crust. Hand stretching maintains the gas bubbles and preserves the dough's lightness.
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Basic Approach to Stretching Pizza Dough:
- Flouring the Dough: Generously flour both sides of the rounded and proofed pizza dough. This prevents sticking and aids in the stretching process.
- Initial Flattening: Gently flatten the dough into a disc shape without over-deflating it. The aim is to eliminate the domed shape while being mindful not to release too much gas.
- Creating the Crust: Use the pads of your fingertips to push the gas in the center of the dough outward, forming the crust.
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Hand Techniques for Stretching:
- Hand Placement and Motion: Begin by placing the palm of your hand in the center of the dough and gradually stretch the edges from 9 o'clock to 6 o'clock. This motion involves a gentle pull and turning of the hand to maintain the dough's structure.
- Repetition and Patience: Repeat the stretching motion until the desired size of the pizza dough is achieved. Patience is key, as this technique requires practice to master.
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Persistence and Muscle Memory: It's common for beginners to find this technique awkward initially. However, with perseverance and practice, muscle memory develops, making the process smoother and more efficient over time.
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Rapid and Even Dough Stretching: Mastery of this hand-stretching technique enables one to stretch dough rapidly and evenly, ensuring a consistent thickness across the pizza base.
In summary, the art of hand-stretching pizza dough involves finesse, patience, and the avoidance of techniques that would expel trapped gases, resulting in a less-than-ideal crust. This method, once mastered, allows for the creation of a uniformly stretched dough that contributes to a perfect pizza.
