This is how I make a Neapolitan pizza. Start off with plenty of flour on your dough ball. And then you’re going to push the air from the bottom of the dough ball up to the top. So from 6:00 to 12:00. Then you’re going to take the whole ball and flip it. Do the same thing to the bottom. And then flip it back so that the top always stays the top. Very important. And now we’re going to do my version of the slap and stretch. So you’re going to pick the dough up and slap it down with your hand staying in the center. And you’re gonna pull away to stretch the crust out without making the center too thin. And now you might think we’re done stretching because I’m starting to put the sauce on. But actually in a Neapolitan style and some other styles, you don’t do the final stretch until the pizza is fully topped and almost ready to launch. So go ahead and get all your toppings on there and make it nice and pretty. And then very gently, you’re going to reach up under the edge of the crust and pull out. Make sure all the pulling is on the edge and you’re not pulling anything from the center. Cuz if you do, you’ll end up with a thin spot and you’ll have an extremely hard time getting this pizza out of the oven. Now, I’m sure there’s going to be plenty of people in the comments telling me everything I did wrong. But for what it’s worth,

42 Comments

  1. Was anyone else waiting for a plot twist the entire time?

    Totally expected him to say the last stretch was gonna be him throwing it in the trash or something. Very happy I was wrong lmao

  2. A pizza dough recipe….. you actually listened 🥲❤️❤️❤️❤️🍕🍕🍕🍕🍕 You da best, mane.