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 🍕
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.
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!
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.
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!
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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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.
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.
+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!
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.
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 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.
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.
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 !
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 !!
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!
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.
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)
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
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 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
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!
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
Nice video. Who cares if every damn region has their own way of making it!!!!! Yeah, Pizza from Italy is ok, but I prefer the fat-loaded, greasy American pizza any day. Here in Peru where I have my pizzeria, the people want french fries and yuca on their pizza; so shit, stop dissing this guy and appreciate that Pizza is in all parts of the world and that we can learn something by trading ideas and celebrating Pizza as Pizza. (By the way, Pizza has been around since ancient Greece, not Italy)
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.
Title is misleading... He doesn't show the usual definition of tossing pizza (above him that is).. Just slaps it from one hand to another. That said still bravo for excellent pizzamaking skills
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.
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.
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
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.
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 🍕
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.
I recently started training as a pizza maker at an Italian restaurant. This video helped me out a lot! Thanks for uploading.
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!
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.
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!
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
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!
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 🤣
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
Looks easy I start my pizza making at 11am tomorrow hopefully it turns out as perfect as yours did
I have watched this vid multiple times over the past couple months and learn something every time, thanks for taking the time.
Great work Chef, useful techniques. Thank you
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.
Such an excellent explanation, good job!!!
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 make pizza at home and learned through videos. Your video just made my pizza experience better. 😊
this as really helped me, i work in a pizza company in the uk . thankyou
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
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.
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 !
Good tutorial. That's a very thick sauce compared to a NY style pizza.
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.
ive learned...from your good demo...excellent step by step very clear....ill share this video to my friends...godbless
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
I've worked at a pizza place .. Seen many people sauce their pizza including myself , but you sir sauce your pizza PERFECT
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 !!
Take a shot every time he says "spoodle" get drunk in 5 minutes lol
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
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
Still taking people to the school of pizza after all these years.
Great technique!
Excellent technique. You saved a lot of people a lot of agro. Many thanks.
Great job. You make it look so easy. 😊
only a master makes it look that easy ... 100% great - thanks!!!
I use the corn meal also rather than oils and butter it act as a heat shield in small amounts sprinkle on pans
Thank you very much, Michael. perfect technique.
Thank you. You know your stuff and you know how to teach it. Thanks.
Watching you do the sauce was so satisfying
i was searching "saucing" and ended up here. Cheers!
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
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
You made it look easy, thanks!
An old-school hack: train to slap dough with a very damp square hand towel.
Slapping, tossing, saucing... LMFAO
thanks! good to know haha i start at round table on monday, my first job hopefully all goes well
How’d it go?
Greetings from India!
Thank you, Michael!
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 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
An oldie but goodie.
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!
thats most perfect pizza i ever seen
nice tutorial helped me allot... good work
3:09 "Wax on....wax off!" lol Thanks for the techniques!
super excellent video
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
Best pizza man in the world.
Nice video, thanks
Nice video. Who cares if every damn region has their own way of making it!!!!! Yeah, Pizza from Italy is ok, but I prefer the fat-loaded, greasy American pizza any day. Here in Peru where I have my pizzeria, the people want french fries and yuca on their pizza; so shit, stop dissing this guy and appreciate that Pizza is in all parts of the world and that we can learn something by trading ideas and celebrating Pizza as Pizza. (By the way, Pizza has been around since ancient Greece, not Italy)
YUCA? ON THE PIZZA? Geeza like pineapple wasnt enough to kill pizza.
Well said mate & cheers to the uploader of this video.
Outstanding!
How many grams was the dough? And how many inches was the pizza?
How do you stretch it if you don't have a smooth surface to work on? Great video. Thanks
Best one yet thanks
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.
Title is misleading... He doesn't show the usual definition of tossing pizza (above him that is).. Just slaps it from one hand to another. That said still bravo for excellent pizzamaking skills
liked the stretching and slapping of the dough but i'm sorry to say that the sauce needs work!
Looks like straight up paste.
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
Nice video
nice training, thanks
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.
@worldpizzachampions what dough recipe and sauce recipe do you use? My dough never looks smooth - please teach!
Good vid, nice job.
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.
Awesome! You make it look simple but it's not! Thanks for posting!
It looks so easy, doesn't it. Try that with a Trader Joe's dough. I'm not there yet ;-)
Thanks; was helpful.
Thank you man!
Lots of sauce! Goof to see, most pizza places don't put enough sauce on their pizzas IMO.
Thanks for the great video !!
I can still hear the ticket machine in my head as I'm watching this. if you know what I mean like this comment.
Nice stretching techniques, what is the weight of the dough ball (300 or 400)?
thanks for this vid. very helpful
im slapping, im tossing, im saucing on youuuuuuuuuuuuuu
Lmaoooo
lol
Beautiful
This was really helpful! Thanks a lot! :D
Sorry In NYC that would be a SMALL Pizza !
i have such a problem with Saucing i just cant do it and it drives me NUTS
How to stop it from sticking to the screen
Good video. Thanks for sharing. I am going to give this a try.
this man is a god
This is great! thank you!
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.
Thanks
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
Hello. How does the dough turn out so good? Could you please tell me?
Thanks for the tutorial.
How much does that doe weigh and what size does it make?
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.