The stretching seems to be the steepest learning curve
Getting better at stretching and even dough. 16” New York pie on baking steel at 550F.
by 10-0Nylon
6 Comments
Lizardshovel
If it makes you feel any better, I’ve been making pizzas at home for 10 years and I still feel inadequate at stretching.
rb56redditor
Great looking pie. You are doing great, you’ll only get better with practice.
dome-man
Use a 8″ or 10″ cake pan with some 50 flour 50 semolina. Place the dough smooth side down. Stretch to the edges and finish stretching watch this video. https://youtu.be/YFGOv2xAgp4?si=ZHGPL_PwrhfV2zsR. At about 6 minutes in. One of my favorite videos.
Simple-Reward-2103
Make sure the dough is the correct temp. Cold dough doesn’t like to stretch.
BjLeinster
Stretching is largely dependent on creating a dough that stretches easily and doesn’t tear.
rocsem
I coat in semolina first and do something similar to this:
6 Comments
If it makes you feel any better, I’ve been making pizzas at home for 10 years and I still feel inadequate at stretching.
Great looking pie. You are doing great, you’ll only get better with practice.
Use a 8″ or 10″ cake pan with some 50 flour 50 semolina. Place the dough smooth side down. Stretch to the edges and finish stretching watch this video. https://youtu.be/YFGOv2xAgp4?si=ZHGPL_PwrhfV2zsR. At about 6 minutes in. One of my favorite videos.
Make sure the dough is the correct temp. Cold dough doesn’t like to stretch.
Stretching is largely dependent on creating a dough that stretches easily and doesn’t tear.
I coat in semolina first and do something similar to this:
https://youtu.be/kt3yYSDGCGg?si=dAXur8vc9d9Hmr5_
You can practice with a wet towel.
You can also open a skin on the counter like this:
https://youtu.be/1qiEJ96GKuI?si=GAb6DW0k0mFxptjd