How to Improve Pizza Stretching Technics and tips to Knowledges

Summary

In this video, the host apologizes for a month-long absence due to business commitments and returns with tips on perfecting pizza dough stretching. Key advice includes practicing frequently, choosing the right flour, maintaining proper hydration levels, adding adequate salt, and allowing sufficient resting time. Various stretching techniques are demonstrated, emphasizing the importance of technique and timing for achieving the ideal pizza crust.

Takeaways

• 😀 The speaker has been busy with business and unable to post videos for a month.
• 🏋️‍♂️ The key to improving pizza stretching skills is practice.
• 🍕 Choosing the right flour, ideally double zero (00) or Tipo 00 flour, is crucial for making pizza.
• 💧 Hydration is important; starting with 60-65% hydration is recommended for beginners.
• 🧂 The amount of salt in the dough is significant, with 20-30 grams per kilo of flour being the minimum recommendation.
• 🕒 Resting time is essential; if the pizza bounces back when stretched, it might need more rest.
• 🤲 Techniques for stretching dough include starting from the middle and moving to the sides, and using a gentle motion.
• 🍽️ Using semolina on the spatula and pizza helps in handling and stretching the dough.
• 🔄 Different stretching styles can be used, such as the slap, dig style, or knocking, depending on personal preference.
• 📏 Ensuring the dough is not too thin in the middle is crucial for even baking and avoiding a collapsed pizza.
• 🌡️ The speaker emphasizes the importance of checking the dough's hydration, resting time, and the amount of flour used for optimal stretching.

Q & A

Why hasn't the speaker posted a video recently?

The speaker has been very busy with business commitments and didn't have much time to create new content.

What is the key to improving your pizza stretching skills according to the speaker?

The key to improving pizza stretching skills is practice; the more you practice, the better you will become.

Which type of flour does the speaker recommend for making pizza dough?

The speaker recommends using double zero (00) flour or Tipo 0 flour for making pizza dough.

What is the recommended hydration level for beginners when making pizza dough?

The recommended hydration level for beginners is between 60% to 65%.

How much salt should be added to pizza dough per kilo of flour?

The recommended amount of salt is between 20 grams to 30 grams per kilo of flour.

Why might pizza dough bounce back when stretched?

Pizza dough might bounce back if it hasn't rested enough or if it has been over-mixed, making it too elastic.

What should be done if the pizza dough feels sticky while stretching?

If the dough feels sticky, you should sprinkle some flour or semolina on it to make it easier to handle.

What technique does the speaker use to start stretching the dough?

The speaker starts stretching the dough by pressing down in the middle and then moving towards the sides.

How does the speaker recommend dealing with pizza dough that is too small after resting?

If the dough is too small after resting, it probably needs more time to rest before stretching.

What is one way to ensure the dough does not become too thin in the middle while stretching?

To ensure the dough does not become too thin in the middle, make sure to stretch it evenly and keep your fingers close to the crust.

How does the speaker suggest handling the dough for a more rustic pizza style?

The speaker suggests using the 'DJ style' technique, which involves stretching the dough with the hands kept level to avoid making the dough too thin in the middle.

What additional ingredient does the speaker use to achieve a crispy texture in the pizza?

The speaker uses a small amount of semolina flour during the stretching process to achieve a crispy texture.