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.

Outlines

00:00

🍕 Returning to Pizza Making: Tips on Stretching Dough

The speaker returns to video content after a month-long hiatus due to business commitments. They address common questions about pizza dough stretching, emphasizing the importance of practice, choosing the right flour (preferably double zero or type 0 flour), and hydration levels (suggesting 60-65% hydration for beginners). They also discuss the role of salt in strengthening the dough and preventing collapse during stretching. The speaker provides tips on resting the dough and avoiding over-mixing, which can lead to elasticity issues. Techniques for stretching dough, such as starting from the middle and moving to the sides, are demonstrated, with a focus on creating a uniform shape and preventing the dough from sticking.

05:01

🍕 Advanced Pizza Stretching Techniques and Troubleshooting

Continuing the discussion on pizza making, the speaker introduces advanced stretching techniques and addresses common issues like dough bouncing back or being too thin in the middle. They recommend using semolina on the spatula and pizza peel to facilitate stretching and suggest different hand positions for various stretching styles. The importance of maintaining a level hand and ensuring the dough is adequately rested before stretching is highlighted. The speaker also demonstrates how to correct an unshaped dough and emphasizes the need for minimal flour usage to avoid a heavy, sticky dough. The goal is to achieve a thin, even crust through proper stretching methods.

10:01

🍕 Finalizing Pizza Stretching and Baking

In the final part of the video script, the speaker focuses on the final stages of pizza stretching and baking. They discuss the importance of checking the dough's hydration and resting time before proceeding to stretch it. Techniques such as covering the dough with flour and stretching it upside down are shown to achieve a large, even crust. The speaker also addresses the issue of dough becoming too thin, suggesting that it might be due to improper stretching or high hydration levels. They demonstrate various stretching styles, including the slap, dig, and knock methods, and encourage viewers to find their preferred method. The video concludes with the speaker preparing to bake the pizzas and sharing their personal preference for a thin, crispy crust.

Keywords

💡Stretching

Stretching in the context of the video refers to the process of manually expanding and shaping pizza dough into a thin, even layer. It is a crucial skill in pizza making, as it determines the final size and texture of the pizza. The video emphasizes the importance of practice, proper technique, and patience to achieve a perfect stretch. Examples from the script include the speaker's advice on starting from the middle and moving to the sides, and the different stretching styles like the 'slap' and 'dig' styles.

💡Business

The term 'business' in the script refers to the speaker's occupation or entrepreneurial activities that have kept him busy and prevented him from posting content. It sets the context for the video by explaining the reason behind the lack of recent updates. The speaker mentions that he has been occupied with his business, which has affected his ability to create and share pizza-making content.

💡Dough

Dough is the mixture of flour, water, and other ingredients that forms the base of a pizza. In the video, the speaker discusses the importance of dough hydration, the type of flour used, and the role of salt in the dough's strength and texture. The script mentions that the hydration level should ideally be between 60% to 65% and that the dough should be rested to prevent it from bouncing back during stretching.

💡Hydration

Hydration in the context of pizza dough refers to the ratio of water to flour used in the dough. The speaker advises beginners to stick to a hydration level of 60% to 65% to avoid making the dough too sticky and difficult to handle. A higher hydration level, such as 75%, can make the dough heavier and more challenging to stretch, which is not ideal for beginners.

💡Flour

Flour is a key ingredient in pizza dough. The speaker recommends using double zero (00) flour or type 0 flour for making pizza, as these types are ideal for creating a smooth and elastic dough. The choice of flour affects the dough's texture and the final pizza's quality. The script also mentions that if these specific types of flour are not available, other types can still be used, but the results might differ.

💡Salt

Salt is used in pizza dough not only for flavor but also to strengthen the dough's structure. The speaker advises adding a minimum of 20 to 30 grams of salt per kilogram of flour to prevent the dough from collapsing during stretching. The script highlights that insufficient salt can weaken the dough, making it difficult to stretch without tearing.

💡Rest

Rest in the context of pizza making refers to the period the dough is allowed to rest before being stretched and baked. Resting the dough is crucial for developing its structure and preventing it from springing back when stretched. The speaker mentions that if a pizza bounces back during stretching, it might not have been rested enough.

💡Semolina

Semolina is a type of flour used in the video to dust the pizza peel or spatula, which helps in transferring the dough to the oven without sticking. The speaker mentions sprinkling semolina on the dough and spatula to facilitate the stretching and handling process. It is used to prevent the dough from sticking to the tools during the stretching and baking stages.

💡Pizza

Pizza is the main subject of the video, and the script discusses various aspects of making a perfect pizza, including dough preparation, stretching techniques, and baking. The speaker provides tips on how to achieve a thin and even crust, and how to handle the dough to prevent it from tearing or collapsing. The script also includes examples of different stretching techniques and the importance of practice in mastering pizza making.

💡Technique

Technique in the video refers to the methods and skills used in stretching and handling pizza dough. The speaker emphasizes the importance of practice and proper technique in achieving a perfect pizza. Different techniques such as the 'slap' and 'dig' styles are discussed, each with its own advantages and challenges. The script illustrates how these techniques can be applied to improve the stretching process and the final pizza's quality.

💡Bounce Back

Bounce back in the context of pizza making refers to the phenomenon where the dough springs back to its original shape after being stretched. This can be a sign that the dough has not been rested enough or has been over-mixed. The speaker advises that if a pizza bounces back, it might need more time to rest or that the mixer might have been used too much, leading to an overly elastic dough.

Highlights

Apology for not posting videos for a month due to business commitments.

Return to content creation after a busy period.

Common question from comments about pizza stretching techniques.

Importance of practice in developing pizza stretching skills.

Recommendation to use double zero flour or Tipo 00 flour for pizza.

Advice on hydration levels for pizza dough, suggesting 60-65%.

Explanation of the impact of hydration levels on dough consistency.

Clarification on the meaning of 60% hydration in terms of water to flour ratio.

Recommendation on the minimum amount of salt for pizza dough.

Importance of salt in dough strength and preventing collapse during stretching.

Advice on resting time to prevent pizza dough from bouncing back.

Technique of using semolina to prevent sticking during stretching.

Demonstration of proper stretching technique starting from the middle to the side.

Different stretching styles and their effects on pizza dough.

Advice on ensuring even thickness in pizza dough by proper stretching.

Demonstration of stretching techniques to achieve a medium-sized pizza.

Final tips on stretching pizza dough with minimal flour to prevent thinning.

Encouragement for viewers to practice and improve their pizza making skills.

Transcripts

morning everyone guys hope you well uh I

haven't post any video Rec this probably

already one month I'm really sorry but

it's been very busy with the business so

didn't have much time to to make any

content and stuff so first I have to go

purely to do the business so and so how

many people been busy with the business

so I couldn't make any video but I'm

back now over a little bit time I've

been reading lot of comments of you

which is the most common question is

like um probably with the stretching

probably with the do I'm going to give a

little bit tips for the stretching uh

advice techniques to improve to make the

perfect door when you're stretching so

obviously the the first tips of

recommend is the key is the practics

more practics you do and more you're

going to develop your your

skills a second one I would recommend

always trying to choose the right flour

to makeing Pizza ideally will be double

Zer flour or TP zero

flower one of that would be ideal if not

you can still make pizza with maybe

another flour like a flower if you have

a choice so the flower is important to

make also nice dough and nice good

stretching also the dation hydratation

we recommend ESP if you are um in the

beginning just stick with a 60 to 65% to

not go too much in hydratation because

you need a little bit more scales more

hydratation more is heavy more water

more soft more sticky is for you so when

I say 60% that mean for example if you

using 1 Kil flour you put 600 uh gam of

water that's the 60% so if you get to to

high hydratation 7 75% it might get a

little bit more complicated for you for

your

stretching also another very important

things you have to considerate the

quantity of the salt you adding over

your dough so the minimum recommend you

can put is the 20 G to 30 G for 1 kilo

flour if you put less salt you don't put

very tiny salt the risk the do start to

collapse start to make whole and done

video the pass the pizza without salt so

you can to have a problem when you

stretch it the pizza start to collapse

in so the salt is very important not

only for the taste for the seasoning but

also make your door

stronger now the things that the timing

people say my why my pizza bounce back

again I go video about that normally

when it bounce back your pizza when you

stretch it goes back I mean it's not

probably rest enough so you have to live

a bit

longer or could be possible if you use D

mixer you let spinning too much over

spinning probably more than should be

and that could be elastic so or okay

then we going to I'm going to trying to

give you another tip here when you're

stretching

so when you are when you're making your

pizza so that's let me take the one one

on top I can show you that's go be 24

Hours come close to the camera so this

is kind of the way you should be your

own door you can show you they are ready

to bake it if it's a bit too small you

probably have to wait you can be too

small because that mean it's not resting

up okay so then I give you another tips

now when you are scooping and stretching

very important from the the beginning

always I what I do springle some

semolina I put little

bit uh s on my pizza uh my spatula okay

so then you want to cut it perfectly so

you want to try to get uh perfectly and

then force it and pull it up so now what

I'm going to do now uh because it's

little bit it's little bit on sh

uh so I want to give the more of TI is

possible to improve your your stretch

technique so as you can see now it's a

little bit unshaped it just fix a little

bit if it's a a little bit un shaped

because now it's called this doll is 62%

so what I do I cover was with the flow

don't want to feel

sticky uh whatever you're stretching if

it's the slap it's the digit style if

you can do it the other way you can do

different way the prle always the same

at the beginning you want to stretch

in from middle to the side can you come

close to the camera so you can see what

I'm doing here uh so you want to start

to create a uh dust movement if you feel

sticky see I want to create a little bit

uh Gust in the

cross if you feel sticky again when you

feel sticky what you do upside down

again you don't want to feel sticky I

start middle

from the side and you Gentle you can

finish to press with your fingers so

once the first St the first step Z the

same the first pressing down midle to

the side so now you got have option

whatever you want to do it your hand has

to be in the level if you do the slap

the the hand has to be level if you do

the stretching the The Bu end has to be

here next to the cross

and your pizza is already large some

people do that way as well it's easy for

you it's not my style to stretching but

still

look the pizza really stretchy so you

can stretch in different way so you can

see now we're going to bake those pizza

later I'm going to do one more sty to

improve your stress so just always start

small

slow okay let's get one more see there

is already some flour there some simina

so this is going to help me to the tach

from the

Dr and again we're going to stretch

another one so we go very different way

to stretch it uh my one is more a kind

of dig style is cold and one another

question is why my piece is a thin at

the middle that mean the stretch is been

done wrong if you do this way like what

I do sprad pring make sure is big enough

your hand has to go

inside stop leave a little bit crossed

so if you that's the reason your pizs

are G to be thin because if you keep

like that all like that that's the wrong

stretching that you're going to make a

so very thin it's already start to th so

when you stretching on my way make sure

fingers always stay

cross close to the cross look I down two

two t and the pizza is already

stretched so that's that's the the way

you have to be so the Press is always

the same I do one more to see again I do

very slowly as well just to show

you okay so I fix a little

bit so you cover with your your Sorina

and start to stretch from middle from

the side

yeahia yeah very good very

good okay guys we're going to make a

margarita now we go holder we're going

to use the the door just press it I want

to show you the result the way just

stretch it

okay and uh it's also going to show you

the way it's look like when it's just

stretch

it then we're going to stretch one more

to show you again guys to understand

again here for the

scooping screw it up a little

bit it's going to go straight to the

oven see the cross is

okay

right I've been read so many comments I

know the stretch is obviously to beit a

a issue when you are um learning to

making pizza so you got different ways

to to stretch it uh want to give you

more uh more option for you which you

choose to do the slap the Dig style or

with the knocking like that is I really

like the DJ style really my on my own

style I don't make very good also if the

ration is more High you probably have to

do another way which I can show you in a

second okay the pizza is cooking so I

make a quite thin cross the cross is

quite um average is not super big I like

a kind of medium style

and then I show you what they come up

nice you

know uh then we going to B we going to

stretch one more again to give you more

information is possible in this video I

want to all of you guys be great to

making pizza I know you're going to be

great to making pizza because uh all of

you we got passion to making pizzas okay

so this is near

ready okay the cross the cross is quite

big as well

the the GRS is 220 G the piz bows it's

no huge I do quite as is 10 in is going

to fit in the

BX uh yes really

cool so we just we going to use the base

and going to do one more now in a

second I show you that that's a little

stretching

really red I want a nice and brownie

color that's the way I like my

pizzas all right 30

seconds

[Music]

okay perfect to the see the cross nice

and feel that's my style you going to

cut we going to get to the customer

now okay then we're going to do one more

stretchy always for a second bit quick

again so to improve your door so check

the so check the

dation uh check the timing to to rest uh

so again so once you got your perfect uh

door radi U cover Again cover little bit

flower and a few stretch upside down see

the my fingers as well it goes down I

don't want to touch the uh the cross

also depend what type of cross you want

a think cross big cross the weight has

to be different so that way now you

can put the slap and you can see the

hand you always stay that that way you

don't want to so on the level same with

the with the stretching fingers stay

here never goes down because going to

make them th all or you can just stretch

like that and that's already becomes

huge huge remove the flour don't want to

put too much

flour and your pizza becomes nice

stretching few movements as possible

don't want attach too much you don't

want to spend too much time for the

stretching uh and then use little amount

of seina flour

andolina for the stretching to make my

be a little bit crispy so hope I give a

little bit

uh advice and tips for today guys we're

going to make a few pizza now uh hope

you everybody good and see you on the

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