I usually pound the dough ball into a roundish square shape on a oiled pan and stretch out the edges in a circular motion and press it out if I need to afterwards. Working at a fast food restaurant is very demanding these days, totally relying on machines to do the work for you can make you less efficient.
Nothing beats working with our hands 🙌🏼 The machines may be efficient and consistent, but there’s beauty to the small imperfections and characteristics of a human touch 🙏🏼
Since you responded so quickly, I see you have a pile of flour. My dough is settling right now, and I saw your comments about letting it settle but should I take the ball and pop it in flour? I have a floured surfaces ready, but again, I’ve never done this.
@badwolf4456 put ball into flour and coat both sides , then gently press it a little flatter and shape into a disc. Then put into your floured surface and press from the centre working your way out pushing the air into the crust, then begin stretching to you desired size
I use the pull and slap method. At proper speed the impact of the dough on the table pops any excessive gas bubbles as well as push a lot of the carbon dioxide into that crust that I first dimple out. 3 flips should take you around the circumference. That’s how you know you got the skill down
Your dough may not be proofed for long enough. Allow at least 2 hours at room temperature from when you balled up your dough. But total proofing time also contributes. Dough used in the video is 24hours of various staged proofing
@@Mixnpuff I mixed and kneaded my dough. Then left it in the fridge for 24hrs. Then an hour at room temp before stretching. Should I leave out of fridge for longer next time…?
Probably still too cold from from the fridge. Did you put dough balls in fridge? Or bulk fermentation in fridge ? I’d suggest leaving out longer at room temp and that Will definitely make a difference
Making a pizza is not that hard. But perfecting it.. the dough, the technique, getting the oven right etc.
I usually pound the dough ball into a roundish square shape on a oiled pan and stretch out the edges in a circular motion and press it out if I need to afterwards. Working at a fast food restaurant is very demanding these days, totally relying on machines to do the work for you can make you less efficient.
Nothing beats working with our hands 🙌🏼 The machines may be efficient and consistent, but there’s beauty to the small imperfections and characteristics of a human touch 🙏🏼
Yes chef
I just pull that shit and my pizzas look fabulous
bro 😭 I love how you said this but absolutely I bet they do look gorgeous
So amazing I love it it looks easy with practice I know. Thank you.
You can do it! 💪
Thanks
Man make pizza now
Everytime I open the Pizza like that it falls awkwardly on the table... There's something I'm doing wrong
What weight are your dough balls ?
260g
Thanks. I’m making my first pizza right now.
🙌 good luck
Since you responded so quickly, I see you have a pile of flour. My dough is settling right now, and I saw your comments about letting it settle but should I take the ball and pop it in flour? I have a floured surfaces ready, but again, I’ve never done this.
@badwolf4456 put ball into flour and coat both sides , then gently press it a little flatter and shape into a disc.
Then put into your floured surface and press from the centre working your way out pushing the air into the crust, then begin stretching to you desired size
Thank you. You’re amazing!!!
I use the pull and slap method. At proper speed the impact of the dough on the table pops any excessive gas bubbles as well as push a lot of the carbon dioxide into that crust that I first dimple out. 3 flips should take you around the circumference. That’s how you know you got the skill down
I though slap and fold it is technique to do not abuse off flour.. but you really abuse of flour honestly
Thanks bro
used this method (without hand swapping) and pizza turned out wonderful, wish i could post a photo here
I can make the dough but I cant make it a pizza 😢
Great technique chef, that’s all you ever need.
Thank you so much
😮 huh
@Mixnpuff
Whenever I’ve made my own dough and try to stretch it, I find it springs back far too much. What am I doing wrong…?
Your dough may not be proofed for long enough. Allow at least 2 hours at room temperature from when you balled up your dough. But total proofing time also contributes. Dough used in the video is 24hours of various staged proofing
@@Mixnpuff I mixed and kneaded my dough. Then left it in the fridge for 24hrs. Then an hour at room temp before stretching. Should I leave out of fridge for longer next time…?
Probably still too cold from from the fridge. Did you put dough balls in fridge? Or bulk fermentation in fridge ?
I’d suggest leaving out longer at room temp and that Will definitely make a difference
so helpful
🙏🏼
As a top tier pizza maker myself, I can assure you that pizza is gonna look like shit 😂
Okay CHEF. You got the criticism down, what’s your technique then. Where is your video???