EASY PIZZA STRETCHING | How to open PERFECTLY round pizza
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- เผยแพร่เมื่อ 3 ม.ค. 2021
- Hey Bros, welcome back to another video on our TH-cam Channel
Today we’re showing you all the tips and tricks to open and stretch perfectly round neapolitan pizza bases. You’ll learn how to work the dough balls on the table, the Napoli slap opening, slapping from hand to hand stretching and passing over your knuckles. It’s super easy once you know how!
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Want to know something specifically about Neapolitan Pizza? Comment below and we might just make the video for you!
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I don't know why I've had such trouble over the years making a ROUND pizza, but I have (yes. I was the dopey rolling pin user as well). The pizzas I've made have been good and tasted great, but I never could make them circular, so I would call them "rustic." Tonight, after watching this video, the idea of it was so straightforward and simple - like I should have known this all along. I made a perfect round pizza, and it's now a technique I will remember. Thank you!
I love pizza and this video changed my life.
thanks, so much easier after watching this
Thanks for sharing
Thank you so much :) Very helpful even 2 years later :)
Very interesting!
Mahalo for sharing these tips!
Aloha 😊🍕🤙🏼👏🏼
Thank you
I love it your fantastic
ty!
thanks for the good video. may I suggest it would be easier to understand without the "music" in the background.
Awesome vid! I hadn’t realised it was called the neopolitan slap! I’d been calling it stretch to nine, palm to 6 because I didn’t know the name 🤦♀️
TH-cam
thank you
Sourdough pizza tips would be dream!
TH-cam
Start with a poolish dough.
Great video guys! Can you maybe do a video about tips and tricks for beginners in the future? My pizza's tend to get quite watery and I don't really know what to do to solve this
Hey, check out our first video it shows you everything you need to know
TH-cam
It might be because of the tomato sauce
Another great video! "Launching" the pizza for home users would be a good vid
Hey, can i just check what you mean by launching? Do you mean getting the pizza onto the pala and then sliding it into the oven? Thanks for the love :) xxxx
@@CrustBrosPizza yeah exactly that! I know the very first time I did it i opened 3 pizzas and left them on the counter, didn't really flour my peel and ended up binning them all due to tears and sticking to the peel haha
Very informative video. I always have trouble opening/stretching my dough, this was very helpful. Besides my technique, it might be my dough itself that's making it difficult to stretch. Can you recommend or have a good dough recipe for me to use? I have a Gozney Roccbox gas pizza oven and make pizza in our home oven as well if that makes any difference. Thank you.
maybeprebought?
@@Selfemployedmildautisticperfor I make my dough, do not buy ready made.
Question: how long i can leave the dought outside at room temperature? For example i keep my dought in the fridge under my working place.at a 8 hours shift i can leave it outside?
Love the content! Pizzas have been coming out better thanks to your videos. I've noticed when u stretch and handle the dough it kind of stretches almost effortlessly like when your passing it from hand to hand. I find my pizza dough feels tougher and is more resistant when stretching. Any idea why??? Any insights would be appreciated! And FYI, I use Caputo 00 flour with a 65% hydration, proof for 1 day, and bench rest to room temp for ~3 hrs before stretching/handling.
Is it really necessary to pick it up to stretch it?
Katie Johnston
Hi! How long can I leave them like this? If I put them in the cereal bowls can I leave overnight? I want to make the pizza dough on Thursday evening but not eat until Saturday evening.
I stick the dough in the fridge for a 24 /36 hour cold ferment and take them out 5 hours before I want to stretch them. Works for me.
Any suggestions on the best morezzelli / brand of cheese to use.
hey, yes we use Latteria Sorrentina which we buy from Salvo 1968. You can get 00 flour and San Marzano toms from them too :)
@@CrustBrosPizza cheers, appreciate your quick response, love the channel
Still can't get it, but your technique gets me about 50% the way there. Good thing I don't work at a pizza shop.
I do the same but i always get different thickness😢
Recipe please
Great video but the music background made it hard for me to hear him.
That is not a spatula... it is a spackle knife...
Poor editor getting shat on
Fail
Hard to hear what he's saying because of the unnecessary and loud music.
Two to three hours? A joke. Bad.
If you want to see everything you don't have to do to make a real pizza.....just watch this ridiculous video!!!
Lol, Limey pizza? Do we come over there and teach you how to make sweetbreads, yorkshire pudding and scones???? I think not. Sod off, then.
So entitled to think that because you weren't born within a certain arbitrary geographic region you can't learn how to make something properly.
@@chriskiertz6424 Seriously, dude, I would never eat pizza in the UK , made by a brit.Seriously, I saw haggis pizza on the menu in a joint on Uiste.
@@sonyagaskell3648What a sad, depressing way to go through life. You’re the one missing out because you can’t get past your prejudice.