How to Stretch Pizza Dough

In this tutorial, I will show you how to stretch your Pizza Dough!

This video is part of a series in which I attempt to make the most perfect pizza in your Outdoor Oven.

Amazing Music by Cas van Son & Martijn Straatman

Video Artist: Joshua Pinheiro Ferreira

Pizzadoughcalculator: 
Here you can make your custom dough recipes for Neapolitan, Sicilian and American pizza. You will also find many tips & tricks.

Website : 

Blog:

Facebook : 

Instagram : 

Instagram : 

Sources I trust:
Associazone Verace Pizza Napoletana website :

And their PDF pizza guidelines & rules document :

More sources I trust :

Warning this footage is performed by professionals in a fire-safe environment, and for entertainment purposes only. Accordingly, Pieter städler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility.

[SverreEilevstjnn]

Can i still use the pizza dough after it's been several times on the floor?

[derekgalbraith]

I've just started making home made pizza. The stretching and shaping of the dough is definitely the hardest part of the whole process. You make it look so easy!

[dinh]

After many unsuccessful attempts, I've decided that perfectly round shaped pizzas are so over rated.
Amoeba shaped pizzas taste just as good.

[MLovesacoffee]

I through mine over my shoulders and now I've been chasing it down the street all day! Great video. You make this art look easy.

[BillieJoesAngel]

"Throw your dough up in the air, try and look as cool as possible"😂 these tips were very helpful though

[RekimNZ]

shoulder roll = Respect ! /edit and subbed !

[HolyEmperorSouther]

To the untrained eye he seems like he's flexing, but professional pizzaiolos can see that the shoulder roll collects sweat from his back to add even more flavor !

[brandocalrissian]

I've been making pizza for 20+ years and I still love watching other people's techniques. Pizza making, It's an underrated art form. I'm a slap, knuckle and toss guy myself. I started out though stretching it all on the table. Everyone has their own style to get the same result. It's alot like skateboarding in that regard.

[andrewhayward]

Followed the recipe and calculator works so well. If you ignore the flashy stuff and just do the pounding and stretching it works SO WELL. It is also the only time my pizza comes out of the oven round with big bubbles in the crust

[Louis-xxos]

This guy helped me make a good pizza on my second attempt ever! I’m so proud. Thanks mate! Salute.

[vincenzosplate]

Perfect advices for a perfect pizza dough😍😍😍

[CristinaMx]

Dough is resting, just started the first two hours. We'll see how this goes! Thank you so much for the video. You are truly amazing at what you do, and love how to explain everything so clearly and how cool you look throwing that pizza dough!

[marcelsafar]

man, you have the coolest, simplest, no BS, best explaining SHORT videos with POINT i've ever seen. Big respect!

[butzmn]

You make great videos! Easy to follow, no stupid jump cuts, straight to the point...
Keep em coming!

[VintageTubeTone]

I can't tell you how much I enjoyed this video. I've been making pizza for 30 years to rave reviews from friends and family, but always using a rolling pin 🙄. I'm really looking forward to following your method for a genuine Naples style pizza. Thank you!

[TaraVon]

I’m on my 6th homemade pizza attempt with store bought dough. After my 2nd misshaped pizza, I was determined to get it right. Proud to say after much trial and error, I have finally perfected it. Here are some tips I learned along the way…

1.) If you buy a pizza dough ball frozen, keep it frozen until the day you are ready to use. The day you are going to use, let it sit out to defrost. I’ve also refrigerated the night before and about 1.5-2 hours before making, let it sit out to reach room temp.

2.) Preheat your oven to the highest temp it will go! Mine goes up to 525 degrees.

3.) Do not overflour your surface or the pizza dough itself. This was my biggest mistake! All you need is a little bit of flour on the surface you are working with. The more flour you use, the dough will become gooey and unworkable.

4.) The dough ball is already formed. So do not try to smoosh it together in order to stretch it. Work with the ball already formed.

5.) Pick it up by the edges and it stretches on its own. Making a circular motion from the edges and the pizza will stretch as you go.

6.) Bought a 13 inch pizza pan crisper from Kohl’s and it helped form my dough tremendously! I put a little flour on the pan before placing the dough on it. Here’s the link of the one I bought.


7.) Once you lay out the dough on the pizza crisper or on whatever pan or pizza stone you’re using, use about a tablespoon of EVOO (extra virgin olive oil) and use a brush, utensil or your fingers to spread a very light layer all over the dough.

8.) Put the dough in your hot oven for 2 minutes. With nothing on it. That way the oil will crisp it up some before you actually put the toppings on, and that way you don’t get a pizza with a doughy center.

9.) Take it out and put your toppings on. Avoid getting sauce on the edges and remember a little sauce goes a very long way. Same thing with the cheese. A small amount melts perfectly but if you use too much, the pizza will be ruined. Don’t forget your seasonings as well.

10.) Cook your pizza for 8-10 minutes on the highest oven temp. Keep an eye on it though, because this time will vary per oven, depending on your temp.

Hope this helps someone out! 🍕

[garrettlynch]

excellent!! I've tried so many times to get the base right...my poor family had to taste all the previous Pizza's!!! but this time, the instruction were simple and direct which made the difference.we just finished eating 2,   I cooked one on a pizza stone on the BBQ and the other in the oven...delicious!!Thank youG

[kshah]

"Throw the dough up in the air. Try and look as possible".

Me: still trying look cool whilst waiting for the dough to come away from the ceiling.

[Erickhetfield]

For anyone struggling. You can stretch the pizza dough lightly with the rolling pin, put it in the baking tray and then WAIT AT LEAST 15 MIN before assembling the pizza. It gives time for the fermentation to add back some of the air bubbles.

I did my first Pizza Hut style dough like this and it raised even more than I expected.

[eyesic]

on that last move I was like this guys pizza dough is super strong how he gripped it.. lol it was a piece of rubber lmfao.. SUBD