Search some neapolitan pizza chef, they'll teach you the right way to open up a dough ball and to use less flour as possible, so it will not burn and leave a bitter taste to the 🍕
That bump in the center is very useful to avoid getting it ripped with holes while you still work of making the dough bigger. I'll keep that tip in mind, thanks!
Mr...you are very good at what you do hands down...the comfort and control really comes through un this video...im not even watchin another video. thank you !!
I've got this on my favorites list, and have had it there for many, many years. I have seen hundreds of videos on making pizza on RUclips over the years, but none of them have ever been as expertly done as this. Having made pizzas for a living for over 13 years of my life, I can honestly say this is the best pizza instruction video I've ever seen on RUclips for American pizza. I of course prefer semolina and a thinner sauce, but this was masterfully done. I just wish it was in higher resolution.
Your method of stretching pizza dough worked perfect for me! I don't have a "spoodle" to put the sauce on evenly but I used a flat bottomed measuring cup and it worked pretty well.
Thanks for the info. I am trying to do slapping for pizzas at home and I always end up with uneven circle and thin center with holes, hopefully with your instructions I'll be able to perfect my techniques.
oh man so awesome !! thanks very much for that super video ! i cant wait to try it out - i have always had troubles in making my dough by hand because it always tear apart .. i have to concentrate on stretching the edges ! yeah baby ;) thanks again !
i know Im asking randomly but does anyone know a tool to get back into an instagram account?? I was stupid forgot my password. I appreciate any tricks you can give me!
@Bronson Leonard i really appreciate your reply. I found the site through google and I'm in the hacking process now. I see it takes a while so I will get back to you later with my results.
Just started a job at a place that uses dough like this and the video helped me a lot! Worked with pizza for about 3 and a half years but my last job used frozen dough that barely needed any stretching so the transition to "real" pizza has been a challenge! Thanks for the tips!
This is a good tutorial. I've worked with a woodfire oven making pizza before, but we had a sheet roller. I'm thinking of taking another job at a place with a brick oven I want to show up knowing how to slap the dough by hand. Thanks. This is helpful.
When I learned how to "slap"/ throw pizza I learned with a kitchen towel folded in 1/4 then wet down to get a close weight and practice throwing back and forth when ever I had time. Then let the towel open up to the right size of a 12" pie then went to real dough and got it down in about 45 minute with only 2 pizzas where I threw the dough to hard and put my fist through it. Now I can stretch a dough out in about a minute and have it made in under 2 out of the over 5 minutes later
Right now I'm working at True Food Kitchen and I've been dying to try on the pizza station so I've been watching tons of videos on how to properly toss out pizza dough this video has been the most helpful thank you !!
Dude u made that look so easy. Thanks for the video. I've been practicing at home making pizzas for 6 months from scratch and it's harder than most people realize
It's funny how easy you make this look, I guess I need to try this before I say I can't do it. As you said you need to practice before you get the swing of it. I think slapping the pizza dough back and forth would be easier to learn than tossing the dough in the air and possibly dropping the dough and wasting the dough on the floor. Slapping it at least you can control how far you want to away from your other hand that way it won't fall and you can be still stretching the dough. As far as saucing the pizza, I have never seen a sauce spoon as you have shown so I will have to get one of those. Thank you for showing everyone how to make pizza the professional way. Great video for beginners.
That was really interesting. I expected the tossing the dough up in the air thing and never knew you can stretch it just by throwing it back and forth like that. I'm gonna work on that. Thanks.
A tip I thought may be helpful for you guys: when slapping, always keep your fingers together! If they're spread out you can very easily puncture the dough and cause a tear. I always did that at first, I work at Papa John's! It's gets a lot easier as you practice!
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About the spoodle complain, well I found a cheap and generic one on a supermarket and it work. If you you not found one well you can use regular spoon or even the measure cups, it has flat surface and it is fine.
+TheLivingDeadOne Hillarious!!!!!!!!!!!!! lmfao!! If he deletes the word "dough" the first part of his video could be a sex ed infomercial for married couples.... " ya wanna slap it , move it around, stretch it good, get your main fingers in... then lay it down and add the sauce!!!!!! And Seinfeld uses the " Swirl" at the end ....Sorry......THELIVINGDEADONE started it!
My friend you are the best, I did it and it went perfectly round. I did not use corn meal, I used regular flour well big mistake I use less amount of flour than you have in that table and I made huge mess in the kitchen. Beside that I follow your techniques and it work for me both but the first one work better. The hump stay there after the tossed just a bit and to the oven and enjoy.
thank you for this tutorial! it was very helpful and straight to the point! =) lol was watching some other videos and on some other vids..it took like 20 mins just to explain these three concepts featured in this vid!
This is a great video. I love making pizza but have been wondering how to improve my technique. Pretty much everything you said had me going "Wow, that's a great idea". Thanks!
thanks for making this video...i now know how to stretch my pizza but im having a problem with spreading my sause on the pizza without moving the pizza and spreading the it evenly
Would this technique be faster than using a rolling ping might try this at work, even though we are only using plain or bakers flour as our dusting. thanks
very professional demonstration how much is the weight of your pizza dough ? is it for a 10 inch diameter or 12 inch diameter ? thank you, from copenhagen , Denmark
Depends on the cooking time. If you're going for a 6.5 minute cook, you should aim for about 550F. Also it's important to know the type of cheese that's being used, and the proportion of top and bottom heat, as well as if you're using a deck oven (steel deck or brick deck is important as well) or convection oven. If you're using a deck oven, 500 would probably be better. Another thing to consider is the moisture content of your cheese as well as its shape (cubed vs shredded) as they have different surface area profiles and will adjust cooking times. There's a lot of factors to consider.
i work for dominos in the uk and we use an almost exact method, just wanted to ask whether you can used frozen dough balls, 'thaw them first' and get the same consistancy. or do you have to use a well kneaded dough ball.
point 1 : thank you to the video 2 : the pizza dough is really good, maybe you use a strong flour like manitoba or similar. 3: the technical is correct. point extra: a good pizza has composed to 50% a good dough, 30% a good ingredients and 10% a good cocking and 10% a good pizzaiolo (pizzaman)
Let your dough rest at room temperature in an airtight container for a couple of hours and then try it. I don't know what your procedure is, but a common procedure goes like this: After making, kneading, and balling your dough, let it slow-rise in the refrigerator, in an airtight container, for a couple of days (assuming you are using instant dry yeast, AKA: "IDY"). Then take it out of the refrigerator and let it warm up to room temperature (which will take a couple of hours at least) before trying to stretch it out. Cold dough won't stretch very well, and dough that hasn't risen/rested for long enough won't stretch well either.
make it two days before you want to use it and keep it in the fridge covered. take it out 3-4 hrs before you want to use it. it will spread like butter if your ratios are right.
The yellow stuff is corn meal. It is the same stuff used to make corn bread. As he mentioned, you can also use Durum Semolina (the same stuff used to make pasta).
May I ask , can you share the recipe to make the yellow one powder that you used as dust flour ? Share please ,,,I need that powder to slap my pizza doough but I don't know how to make it !!
wow just wow. in My country Pakistan i think no 1 do this method even at domino's or Pizza hut. peoples use a wooden roler. and We have pan pizza here flufy and thik dough.
I've been using a different technique for the past 4-5 years. They still turn out consistent in quality and appearance. I was never given a specific method to follow, so tried many things over the first couple years until I fell into a working pattern. I guess I have something new to try now!
I learned a lot on how to slap the dough, been trying to perfect this technique myself, good instructional video. About the sauce though, Jesus, that looks like sauce with pizza instead of pizza with sauce. Sauce is supposed to give it some flavor, not a centimeter of sauce over the pizza.
Nothing super special. It's more likely the temperature it's being used at. A general recipe for that sort of dough would be to take a high-gluten pizza flour (no, that's not redundant) at 50 pounds, and add 29.75 pounds of water, 19-22 ounces of sugar, 12-16 ounces of salt, 2 ounces of yeast, and about 22-24 ounces of vegetable or soybean oil, then mix until desired gluten formation is reached. Let proof in 38 degree (Fahrenheit) walkin cooler in a thick dough proofing box, and use at about 50-55 degrees (Fahrenheit) dough temp, which is achieved usually by pulling the dough out of the cooler for about 45 minutes. Once dough gets up to a much higher temperature it becomes softer, and acts less like a putty. You'll need to do your own testing on the ingredients. The recipe doesn't scale down super well, so keep that in mind. You'll have a real rough time if you try to make 1-2 dough balls from it. Their recipe is very likely somewhere around that.
Hands down THE best instructional video I've ever watched on handtossing pizza dough. Thank you, Michael.
Search some neapolitan pizza chef, they'll teach you the right way to open up a dough ball and to use less flour as possible, so it will not burn and leave a bitter taste to the 🍕
That bump in the center is very useful to avoid getting it ripped with holes while you still work of making the dough bigger. I'll keep that tip in mind, thanks!
I have watched this vid multiple times over the past couple months and learn something every time, thanks for taking the time.
I recently started training as a pizza maker at an Italian restaurant. This video helped me out a lot! Thanks for uploading.
Mr...you are very good at what you do hands down...the comfort and control really comes through un this video...im not even watchin another video. thank you !!
I've got this on my favorites list, and have had it there for many, many years. I have seen hundreds of videos on making pizza on RUclips over the years, but none of them have ever been as expertly done as this. Having made pizzas for a living for over 13 years of my life, I can honestly say this is the best pizza instruction video I've ever seen on RUclips for American pizza. I of course prefer semolina and a thinner sauce, but this was masterfully done. I just wish it was in higher resolution.
Your method of stretching pizza dough worked perfect for me! I don't have a "spoodle" to put the sauce on evenly but I used a flat bottomed measuring cup and it worked pretty well.
I make pizza at home and learned through videos. Your video just made my pizza experience better. 😊
Such an excellent explanation, good job!!!
ive learned...from your good demo...excellent step by step very clear....ill share this video to my friends...godbless
Thanks for the info. I am trying to do slapping for pizzas at home and I always end up with uneven circle and thin center with holes, hopefully with your instructions I'll be able to perfect my techniques.
Great work Chef, useful techniques. Thank you
oh man so awesome !! thanks very much for that super video ! i cant wait to try it out - i have always had troubles in making my dough by hand because it always tear apart .. i have to concentrate on stretching the edges ! yeah baby ;) thanks again !
The man sauces like an art, and the spoodle is his weapon of choice
i know Im asking randomly but does anyone know a tool to get back into an instagram account??
I was stupid forgot my password. I appreciate any tricks you can give me!
@Mathias Hunter Instablaster ;)
@Bronson Leonard i really appreciate your reply. I found the site through google and I'm in the hacking process now.
I see it takes a while so I will get back to you later with my results.
@Bronson Leonard It worked and I actually got access to my account again. I am so happy!
Thank you so much, you saved my ass :D
@Mathias Hunter Glad I could help xD
Just started a job at a place that uses dough like this and the video helped me a lot! Worked with pizza for about 3 and a half years but my last job used frozen dough that barely needed any stretching so the transition to "real" pizza has been a challenge! Thanks for the tips!
Looks easy I start my pizza making at 11am tomorrow hopefully it turns out as perfect as yours did
this as really helped me, i work in a pizza company in the uk . thankyou
This is a good tutorial. I've worked with a woodfire oven making pizza before, but we had a sheet roller. I'm thinking of taking another job at a place with a brick oven I want to show up knowing how to slap the dough by hand.
Thanks. This is helpful.
When I learned how to "slap"/ throw pizza I learned with a kitchen towel folded in 1/4 then wet down to get a close weight and practice throwing back and forth when ever I had time. Then let the towel open up to the right size of a 12" pie then went to real dough and got it down in about 45 minute with only 2 pizzas where I threw the dough to hard and put my fist through it. Now I can stretch a dough out in about a minute and have it made in under 2 out of the over 5 minutes later
Great tips for working with pizza dough. Thank you very much, Michael. Love the technique.
Great job. You make it look so easy. 😊
Right now I'm working at True Food Kitchen and I've been dying to try on the pizza station so I've been watching tons of videos on how to properly toss out pizza dough this video has been the most helpful thank you !!
super excellent video
How do you stretch it if you don't have a smooth surface to work on? Great video. Thanks
Dude u made that look so easy. Thanks for the video. I've been practicing at home making pizzas for 6 months from scratch and it's harder than most people realize
Great technique!
It's funny how easy you make this look, I guess I need to try this before I say I can't do it. As you said you need to practice before you get the swing of it. I think slapping the pizza dough back and forth would be easier to learn than tossing the dough in the air and possibly dropping the dough and wasting the dough on the floor. Slapping it at least you can control how far you want to away from your other hand that way it won't fall and you can be still stretching the dough. As far as saucing the pizza, I have never seen a sauce spoon as you have shown so I will have to get one of those. Thank you for showing everyone how to make pizza the professional way. Great video for beginners.
thanks bro
That was really interesting. I expected the tossing the dough up in the air thing and never knew you can stretch it just by throwing it back and forth like that. I'm gonna work on that. Thanks.
+Cameron Rositano Dang, that man must have really liked pizza if he chose that for a living with a flour allergy!
A tip I thought may be helpful for you guys: when slapping, always keep your fingers together! If they're spread out you can very easily puncture the dough and cause a tear. I always did that at first, I work at Papa John's! It's gets a lot easier as you practice!
RABBVVVVVVVB BBB BBBBB B BBBBVVBBBBVBBBBBBBNJJJKT A ATACVVVVVVVVVVBBBBBVBBB. VVBVBBVVBBBBBBBNJHBHHHJJJJJVVBBBBBBBBBBBNVBBBBB VBBBVBBNNNJJJJKOTAGVVVV VVV BBBNBBBVBBVVVBBBBBV. BVBBB. BBBBBNJJJJJJKKTATAVVB. B B BB. VBBBBBBBBBBBB BBNNNNJN. BB BBBNNJJVBBATA G CCVBVVVHHC GG HA
About the spoodle complain, well I found a cheap and generic one on a supermarket and it work. If you you not found one well you can use regular spoon or even the measure cups, it has flat surface and it is fine.
only a master makes it look that easy ... 100% great - thanks!!!
i was searching "saucing" and ended up here. Cheers!
Thank you. You know your stuff and you know how to teach it. Thanks.
Thank you very much, Michael. perfect technique.
nice tutorial helped me allot... good work
If you take the word Pizza out of the title, you're video will go viral.
+TheLivingDeadOne Dirty , I like it, something I love to do ..
+TheLivingDeadOne evil minded are you
+TheLivingDeadOne Hillarious!!!!!!!!!!!!! lmfao!! If he deletes the word "dough" the first part of his video could be a sex ed infomercial for married couples.... " ya wanna slap it , move it around, stretch it good, get your main fingers in... then lay it down and add the sauce!!!!!! And Seinfeld uses the " Swirl" at the end ....Sorry......THELIVINGDEADONE started it!
Best comment I've seen in a while
HAHA pretty good
Nice video
My friend you are the best, I did it and it went perfectly round. I did not use corn meal, I used regular flour well big mistake I use less amount of flour than you have in that table and I made huge mess in the kitchen. Beside that I follow your techniques and it work for me both but the first one work better. The hump stay there after the tossed just a bit and to the oven and enjoy.
I used 00 flour and same. I’m still wiping it off office chairs 🤣
An oldie but goodie.
Good tutorial. That's a very thick sauce compared to a NY style pizza.
Well said mate & cheers to the uploader of this video.
thank you for this tutorial! it was very helpful and straight to the point! =) lol was watching some other videos and on some other vids..it took like 20 mins just to explain these three concepts featured in this vid!
thanks! good to know haha i start at round table on monday, my first job hopefully all goes well
How’d it go?
This is a great video. I love making pizza but have been wondering how to improve my technique. Pretty much everything you said had me going "Wow, that's a great idea". Thanks!
واااااااااااو
Watching you do the sauce was so satisfying
I've worked at a pizza place .. Seen many people sauce their pizza including myself , but you sir sauce your pizza PERFECT
thanks for making this video...i now know how to stretch my pizza but im having a problem with spreading my sause on the pizza without moving the pizza and spreading the it evenly
+eugene styles hahahaha
+eugene styles bruh chill tf out lol its jus a question man.
calm down b4 u pop a blood vessel or some shit
Best pizza man in the world.
Hello. How does the dough turn out so good? Could you please tell me?
I use the corn meal also rather than oils and butter it act as a heat shield in small amounts sprinkle on pans
thats most perfect pizza i ever seen
You made it look easy, thanks!
Nice video, thanks
Best one yet thanks
Good vid, nice job.
Take a shot every time he says "spoodle" get drunk in 5 minutes lol
Would this technique be faster than using a rolling ping might try this at work, even though we are only using plain or bakers flour as our dusting. thanks
Still taking people to the school of pizza after all these years.
DUDE You got some skills dude perfect circle every time.
How are you bro after 7 years hope everything is great ❤️
100 pizzas and dude is dead. This technique is too slow and to much effort
very professional demonstration
how much is the weight of your pizza dough ?
is it for a 10 inch diameter or 12 inch diameter ?
thank you, from copenhagen , Denmark
How to stop it from sticking to the screen
What oven Temp should be used with that Screen for cooking that Pizza,? Thanks for sharing great Instructions etc.
600
475ish.
Depends on the cooking time. If you're going for a 6.5 minute cook, you should aim for about 550F. Also it's important to know the type of cheese that's being used, and the proportion of top and bottom heat, as well as if you're using a deck oven (steel deck or brick deck is important as well) or convection oven. If you're using a deck oven, 500 would probably be better. Another thing to consider is the moisture content of your cheese as well as its shape (cubed vs shredded) as they have different surface area profiles and will adjust cooking times. There's a lot of factors to consider.
How many grams was the dough? And how many inches was the pizza?
An old-school hack: train to slap dough with a very damp square hand towel.
i work for dominos in the uk and we use an almost exact method, just wanted to ask whether you can used frozen dough balls, 'thaw them first' and get the same consistancy. or do you have to use a well kneaded dough ball.
Estiras la masa en harina de maíz ?
Thanks; was helpful.
nice training, thanks
Nice stretching techniques, what is the weight of the dough ball (300 or 400)?
Greetings from India!
Thank you, Michael!
Thanks for the great video !!
Outstanding!
What are the pizza dough materials?
you Slap the dough on light yellow powder , what is that powder? is it semolina or bread flour ?
thanks a lot man.
point 1 : thank you to the video
2 : the pizza dough is really good, maybe you use a strong flour like manitoba or similar.
3: the technical is correct.
point extra: a good pizza has composed to 50% a good dough, 30% a good ingredients and 10% a good cocking and 10% a good pizzaiolo (pizzaman)
I'd give my pizza a 9/10 but maybe if I fuck it first it'll be 10/10
Beautiful
My dough is very elastic. I try to stretch it out and it is fighting with me and goes right back again. How do I make it stretch out and stay there?
Let your dough rest at room temperature in an airtight container for a couple of hours and then try it.
I don't know what your procedure is, but a common procedure goes like this:
After making, kneading, and balling your dough, let it slow-rise in the refrigerator, in an airtight container, for a couple of days (assuming you are using instant dry yeast, AKA: "IDY"). Then take it out of the refrigerator and let it warm up to room temperature (which will take a couple of hours at least) before trying to stretch it out. Cold dough won't stretch very well, and dough that hasn't risen/rested for long enough won't stretch well either.
make it two days before you want to use it and keep it in the fridge covered. take it out 3-4 hrs before you want to use it. it will spread like butter if your ratios are right.
Thanks for the tutorial.
How much does that doe weigh and what size does it make?
Hi pls tell what are u using to spread the dough. What is the name of the crumbs.
The yellow stuff is corn meal. It is the same stuff used to make corn bread. As he mentioned, you can also use Durum Semolina (the same stuff used to make pasta).
@worldpizzachampions what dough recipe and sauce recipe do you use? My dough never looks smooth - please teach!
May I ask , can you share the recipe to make the yellow one powder that you used as dust flour ? Share please ,,,I need that powder to slap my pizza doough but I don't know how to make it !!
+Smplb Negeri It comes in a bag near where you would buy flour. It is fine milled cornmeal
where can i buy a spoodle thingy cuase at my work i use a normle spoon and it is harder to get even (im in australia)
Great vídeo, but what is the yellow dust again?
Semolina can be used and or corn meal
wow just wow.
in My country Pakistan
i think no 1 do this method even at domino's or Pizza hut.
peoples use a wooden roler.
and We have pan pizza here
flufy and thik dough.
I've been using a different technique for the past 4-5 years. They still turn out consistent in quality and appearance. I was never given a specific method to follow, so tried many things over the first couple years until I fell into a working pattern. I guess I have something new to try now!
I though you were gonna use dockers to poke the dough to let the air out and put oil at the other side so it wont stick on the screen
Fuck that
I learned a lot on how to slap the dough, been trying to perfect this technique myself, good instructional video.
About the sauce though, Jesus, that looks like sauce with pizza instead of pizza with sauce. Sauce is supposed to give it some flavor, not a centimeter of sauce over the pizza.
It looks so easy, doesn't it. Try that with a Trader Joe's dough. I'm not there yet ;-)
o uso de fuba para abrir pizza e coisa de paulista, a melhor pizza do mundo .
3:09 "Wax on....wax off!" lol Thanks for the techniques!
thanks for this vid. very helpful
Great ❤
What kind ouf flour do you use ? Because when I did it my dough broke...
That was corn mill right, though i havent been able to search if its available in groceries stores
Lui Park It was cornmeal Park.
can somebody tell me what is the yellow color powder he use . pls
+Maria Diaz cornmeal
+Yao Hui Thanks 😊
Do you have a recepie for that kind of dough???
Good video. Thanks for sharing. I am going to give this a try.
how many ounces of dough did you use?
That must be a special type of dough for it to be hand manipulated like that; What's the dough recipe please?
Hmm, that's a little disrespectful to ask a question like that :/
@@gabbiest365 Why the hell is my question disrespectful? Please explain.
Nothing super special. It's more likely the temperature it's being used at. A general recipe for that sort of dough would be to take a high-gluten pizza flour (no, that's not redundant) at 50 pounds, and add 29.75 pounds of water, 19-22 ounces of sugar, 12-16 ounces of salt, 2 ounces of yeast, and about 22-24 ounces of vegetable or soybean oil, then mix until desired gluten formation is reached. Let proof in 38 degree (Fahrenheit) walkin cooler in a thick dough proofing box, and use at about 50-55 degrees (Fahrenheit) dough temp, which is achieved usually by pulling the dough out of the cooler for about 45 minutes. Once dough gets up to a much higher temperature it becomes softer, and acts less like a putty. You'll need to do your own testing on the ingredients. The recipe doesn't scale down super well, so keep that in mind. You'll have a real rough time if you try to make 1-2 dough balls from it.
Their recipe is very likely somewhere around that.
@@PaulTMaack0 Great, thanks for the advice.
this man is a god