How to stretch pizza dough out to 16 inches #pizza #newyorkpizza #newyorkstylepizza

start by tossing the ball in a bowl or bin of flour and cover it really good I place the flour on my Surface and I start pressing the dough out with the flat parts of my fingers in a circular motion I also like to roll it along my fists and let gravity do its job this dball is 18 Oz or 510 G I took it out of the fridge 3 to 4 hours ago to get it to room temp when you have reached 16 in or close to it put some flour on your wooden peel I also like to mix in something with some bearings like rice flour or semolina after you sauce your pizza you can stretch it out a bit more now that it’s weighed down I like to stretch it out bigger than 16 in knowing it may shrink down a bit on the transfer I topped it with cheese in a Sprinkle of oregano start your launch on the top of the stone and then pull the rest off the peel I went a little slow on this one and guided it 9 minutes later and it’s done and look at that be we did it