Anytime, buddy, I hope your first shift went well. If you need more help, I recommend watching this video 👇🏻 Happy new year 🥳 ruclips.net/video/IaMJP7WwY4c/видео.html
Stretching it's first of all a matter of experience, after you stretch many pizzas, you find your way to master any dough ball. I suggest watching my full length video to get some cues: ruclips.net/video/D-1XPne3WIg/видео.html
Hi there! I saw you you using excess of flour for stretching the pizza dough, in an other video on the channel....i did the same, i put a decent amout of flour and streched the pizza, but the excess flour kept stuck on the base, and it tasted sort of bitter...please help 🥲🥲
Hi there 😀 You can use as much flour as you want, as long as you're able to shake off the excess! Try this method: ruclips.net/user/shortsD45mkYFRTSQ I also recommend watching this video with full explanations: ruclips.net/video/IaMJP7WwY4c/видео.html Hope it helps, have a good time for now 😀
@@crazychroniclez not sure who told you this 🤔 If anything, you should do the opposite, as semola (what we call "semolina" in English) comes in thicker grains compared to rimacinata, which is thinner - but still coarser than soft wheat flour. Please always double check before spreading info you gathered from a friend of a friend of a friend...🙏🏻
1) Sembra più gialla di quanto non sia perchè c'è la luce accesa. 2) Puoi usare tutta la semola/farina che vuoi, ma dopo devi scuoterla bene come ho fatto io qui, ce lo insegnano al primo giorno in pizzeria. Spero ti sia stato utile, buon proseguimento
Im gonna try cornmeal next time for that texture and taste on the bottom .....but my question is ......can you incorporate cornmeal in with the actual dough recipe...like a little bit mixed in with the flour?....if so what are your thoughts on that
Honestly I never thought about it, but hey you can do any mix you want in your dough! Considering that cornmeal has no gluten, I would try adding around 10% and see how the dough reacts. I'd be grateful if you will share your findings with me! Have a great day for now 🙌
@FabioulousPizza thanks ...yeah I've seen people add a little bit in videos ...and I was researching yesterday and saw a guy do a all cornmeal dough which is gluten free yes....his dough was straight yellow 🤣
Do you ever have any issues with giant air bubbles being pushed out to your crust then burning? I can pinch them to stop them burning but then you don’t get the nice puffy crust. Would be good to avoid them in the first place.
Eh, that may happen, you can't avoid it as yeast is alive & unpredictable 🤷♂️ I always pinch bubbles if they happen, it doens't really stop the puffing of the "cornicione" 😀
@@FabioulousPizza I get it every time, huge bubbles pushed out to the crust when I stretch my dough. I'm starting to wonder whether I should 'decompress' the dough after bulk fermentation to squash some of the larger air pockets that have formed as they will only get larger during the final rise.
@@Rich-in6ds that's a good idea, it's something people do in order to get a finer crumb. It still depends on how long the single doughballs will ferment, though! You have to find your sweet spot ✌
@@FabioulousPizza see, I don’t really want a finer crumb at all. I like a light, airy crumb. I just find that sometimes I press down on the middle of my doughball ready to start stretching and all the air just goes shooting out to the sides and my crust becomes one big air bubble like a bike tire! 😅
@@Rich-in6ds AHAH! I see! Looks like your yeast works pretty well! Try deflating your dough anyway and see what happens, trial & error is always part of the process! 😀
Great short video I’m now sharing when I give friends frozen dough balls to take home. One suggestion: In the US at least, corn meal is way too rough and gives the pizza a weird crunch. I’d suggest using whatever flour you have on hand, but after removing the excess, sauce the pizza on a piece of parchment paper on an upside-down baking sheet. Trim the excess paper so it doesn’t burn, then use the baking sheet to transfer the pizza/paper to your hot pizza stone.
Once you are able to shake off the excess, you can use whatever you prefer/have available. It's just a question of practice. Besides, that's corn flour. Hope it helps 👌🏻
@@adnanqamar5042 it depends on the actual product. by the way, I think the artificial lights gave a more yellow tint, even the dough ball looks a bit yellow 😀
Eh, I know, it's a quite common issue. I addressed it in a video, you might want to watch it: ruclips.net/video/YcfmJmYeMEk/видео.html Also, I recommend watching my dough tutorial, I explain the whole procedure I follow: ruclips.net/video/C0xZULr5CuI/видео.html Feel free to ask questions if need be, have a good time for now 😀
Not really. The reason why it's widely used around the world is that its granulometry is coarser than that of white flour. This makes it easier to shake off the excess. Besides, even if a little bit still enters the oven, the mouth feel is not too bad. Hope it helps!
Yes, that's the reason why many prefer using it, since wheat flour becomes sour when "baked" rather than crispy. By the way, after you shake off the excess, very little remains on the doughball, so the effect is subtle 💪🏻
Great question. In principle they are the same, as both are made milling corn. I've seen both coarse AND fine cornmeal. The latter should be very similar to Corn Flour. I would try any of them to stretch pizza dough on 👌🏻
@Fabioulous Pizza so I made my pizza in the oven and came across 2 issues. The fist is that one spot of my pizza burned but the rest was fine. Also, when I use my peel to put my pizza on the stone, the pizza doesn't slide off easily and messes with the shape of the pizza. Then I have to adjust it on the stone. Any advise? Also, when you cook pizza in a normal off with pizza stone, do you set it to bake or broil?
The burnt spot means either that there was a bubble on your pizza, or maybe your oven doesn't heat evenly. Using the peel requires a bit of experience to get comfortable with, have a look at this video, it may help: ruclips.net/video/WLjPUI6z2oY/видео.html About the oven, please watch this: ruclips.net/video/zkH7UJ0yxAA/видео.html
@@FabioulousPizza I was just joking 😁 it's funny you say made by a robot because that's what my father would always say when he was training someone. "It should look like a robot did it. " ☺️
@@PizzaDave802 AHAHAH! Fair point, though, never contradict Dad 👌🏻 My first teacher always said the opposite "otherwise people will not believe that we made it by hand" 🤦🏻♂
It's not *really* necessary, but you better do it because it helps keeping the round shape 😀 You might want to watch this video where I show three stretching methods: ruclips.net/video/D-1XPne3WIg/видео.html Buon anno 🥳
This is how I was taught, this is how I stretched over 300K pizzas throughout my career, this is how countless pizza makers worldwide do it. Maybe, I say MAYBE you should think that domino's way is not the only way to make pizza, and come to terms with the fact that there is no one way of doing things in general.
@@jaikisamil4612 I teach Italian pizza, I can't really help 🙏🏻 But my channel has many videos that can give you the basic concept, you can still start from there and then work your way up!
Too kind of you, I really appreciate your 🙏 If you need more explanations, remember to check out the full video: ruclips.net/video/D-1XPne3WIg/видео.html
@@FabioulousPizza Thanks but in our country we have white cornflour and we also have offwhite semolina. I want this type of yellow cornflour where I get it?😮
The cornflour you see here looks quite yellow than it actually is because of the artificial light. The colour doesn't matter, any coarse flour will work 👍🏻
Yes, if you're still learning you can use more corn meal, or any flour for that matter. Consider that the more you use, the better you have to shake off the excess. Hope it helps 👍🏻
can i use rice flour for stretching and for pizza peel? since it doesn't have gluten, could it be an alternative? - as they won't absorb too much to the dough. though i worry things would go south is some way that i couldn't know.
Dude! That's my style of pressing & stretching the Pizza that I learned from one Pizza Maestro. I like this style than the traditional style of stretching. You can use this method to do the old school shapes Neapolitan Style which is 1. Canotto Style 2. Ruota di Caro Style. My preferred style is 3. Bari Style Pizza aka. Pizza Barese Thin & Crispy style!
@@FabioulousPizza The Neapolitan Slap Method is kinda doable for me but... I like things simple, easy... plus I'm lazy. The hassle to do it... the better. ✨👍
@@FabioulousPizza For the two-hand pull & turn method... 1. Have lots of Semolina Flour on the table. If you have less flour you'll have a thin base dough which is no good. 2. As you do the "Pull & Turn" on the dough as you stretch it... have your fingers close to the crust as you do the pull-turn stretching. You already know this... as you should. As for the Bari Style Pizza... you press on the middle of the dough then press to the sides. As you press to the sides... you leave no gaps meaning you leave no crust. Yeah press the whole dough flat then you do the "pull & turn" method on the stretching. I hope I was clear.
Thanks man I told my job I knew how to toss dough (I don't) and I start in acouple hours.
Anytime, buddy, I hope your first shift went well. If you need more help, I recommend watching this video 👇🏻 Happy new year 🥳
ruclips.net/video/IaMJP7WwY4c/видео.html
😂 good luck! You got this!
Cheers for that stretch pizza to me i failed failed 😣 so many time but now I perfect it🎉
Congrats! Practice makes us perfect 😀
Try 65% hydration work best for me
You’re making it look all easy…maybe I am not using a big enough ball of dough
Stretching it's first of all a matter of experience, after you stretch many pizzas, you find your way to master any dough ball. I suggest watching my full length video to get some cues:
ruclips.net/video/D-1XPne3WIg/видео.html
Its perfect move
That's how we do it in the pizzeria 😉
Just to be clear u are replacing doing the shaping in flour to do it in corn meal? Not a mix of both right
Yes, in this case I used cornflour only. To be honest most of te time I use white flour, but mix it up with cornflour or semolina is perfect 👌🏻
Tilt your left palm inwards slightly if you want it even better.
After doing it for around 300K tines, changing would be quite hard and I doubt I would improve anything 😉
Is the gravity method another good technique?
For the home baker, definitely yes 👍🏻
Find more methods here: ruclips.net/video/D-1XPne3WIg/видео.html
What is the name of power? Used it
Semolina
Hi there!
I saw you you using excess of flour for stretching the pizza dough, in an other video on the channel....i did the same, i put a decent amout of flour and streched the pizza, but the excess flour kept stuck on the base, and it tasted sort of bitter...please help 🥲🥲
Hi there 😀
You can use as much flour as you want, as long as you're able to shake off the excess!
Try this method:
ruclips.net/user/shortsD45mkYFRTSQ
I also recommend watching this video with full explanations:
ruclips.net/video/IaMJP7WwY4c/видео.html
Hope it helps, have a good time for now 😀
Is this the tipo 00 flour or the other flour, it looks like semolina 😮
it's corn flour @@heenabano9216
What kind of semolina i can use to stretch the pizza dough?
Any semolina would do the job, we use it because it's coarser than white flour 😀
semolina remacinata is highly recommended. if you use normal semolina, you should mix it with normal flour
@@crazychroniclez not sure who told you this 🤔 If anything, you should do the opposite, as semola (what we call "semolina" in English) comes in thicker grains compared to rimacinata, which is thinner - but still coarser than soft wheat flour. Please always double check before spreading info you gathered from a friend of a friend of a friend...🙏🏻
What is that yellowish thing called?
corn flour!
is dry cream of wheat the same as semolina flour??
No they are different things!
Mine always bounces back after stretching
You're experiencing a very common issue! I suggest watching this video, where I addressed the problem 😀
ruclips.net/video/YcfmJmYeMEk/видео.html
Troppa semolina. È diventata gialla! Il movimento per allargare va fatto senza tutta quella farina sotto
1) Sembra più gialla di quanto non sia perchè c'è la luce accesa.
2) Puoi usare tutta la semola/farina che vuoi, ma dopo devi scuoterla bene come ho fatto io qui, ce lo insegnano al primo giorno in pizzeria.
Spero ti sia stato utile, buon proseguimento
Sir please give me this dough recipe
Sure, check out this video:
ruclips.net/video/3BdHKMDn2IQ/видео.html
Im gonna try cornmeal next time for that texture and taste on the bottom .....but my question is ......can you incorporate cornmeal in with the actual dough recipe...like a little bit mixed in with the flour?....if so what are your thoughts on that
Honestly I never thought about it, but hey you can do any mix you want in your dough!
Considering that cornmeal has no gluten, I would try adding around 10% and see how the dough reacts.
I'd be grateful if you will share your findings with me! Have a great day for now 🙌
@FabioulousPizza thanks ...yeah I've seen people add a little bit in videos ...and I was researching yesterday and saw a guy do a all cornmeal dough which is gluten free yes....his dough was straight yellow 🤣
well he could make a nice tortilla then 😅@@michaelbasile6388
@FabioulousPizza pretty much 🤣...yeah I'm good on the 100% cornmeal pizza lmaoo
Do you ever have any issues with giant air bubbles being pushed out to your crust then burning? I can pinch them to stop them burning but then you don’t get the nice puffy crust. Would be good to avoid them in the first place.
Eh, that may happen, you can't avoid it as yeast is alive & unpredictable 🤷♂️
I always pinch bubbles if they happen, it doens't really stop the puffing of the "cornicione" 😀
@@FabioulousPizza I get it every time, huge bubbles pushed out to the crust when I stretch my dough. I'm starting to wonder whether I should 'decompress' the dough after bulk fermentation to squash some of the larger air pockets that have formed as they will only get larger during the final rise.
@@Rich-in6ds that's a good idea, it's something people do in order to get a finer crumb. It still depends on how long the single doughballs will ferment, though! You have to find your sweet spot ✌
@@FabioulousPizza see, I don’t really want a finer crumb at all. I like a light, airy crumb. I just find that sometimes I press down on the middle of my doughball ready to start stretching and all the air just goes shooting out to the sides and my crust becomes one big air bubble like a bike tire! 😅
@@Rich-in6ds AHAH! I see! Looks like your yeast works pretty well! Try deflating your dough anyway and see what happens, trial & error is always part of the process! 😀
Great short video I’m now sharing when I give friends frozen dough balls to take home. One suggestion: In the US at least, corn meal is way too rough and gives the pizza a weird crunch. I’d suggest using whatever flour you have on hand, but after removing the excess, sauce the pizza on a piece of parchment paper on an upside-down baking sheet. Trim the excess paper so it doesn’t burn, then use the baking sheet to transfer the pizza/paper to your hot pizza stone.
Sure, good tips for a newbie, I shared it myself with many people! You know, after I baked around 300K pizzas I don't really need workarounds 😉
Then grind the corn meal up more finer in a blender
Or use a fine mesh colander to sift the cornmeal and the finer bits will fall through. Use it on your peel too
How much is the ideal thickness after stretching ?
That's up to you and the style of pizza you're after. For pizza napoletana usually 2/3 millimetres are fine 👌🏻
Wow...outstanding performance
"A bit" of practice helps 😀
Have a nice Sunday!
Can you use all purpose flour to stretch pizza dough ?
Yes, you can, make sure you shake away the excess, though 👍🏻
Which folur you are using for stretching
@@ThanzeemaS looks like semolina
This is the crouse simola.... Why? The fine is much better
Once you are able to shake off the excess, you can use whatever you prefer/have available. It's just a question of practice. Besides, that's corn flour.
Hope it helps 👌🏻
Plz.......it's yellow colour power name???
corn flour
What is the yellow powder name
corn flour 🙌🏻
Bro but corn flour colour looks like wite
@@adnanqamar5042 it depends on the actual product. by the way, I think the artificial lights gave a more yellow tint, even the dough ball looks a bit yellow 😀
Ottima stesura
Grazie, si fa quel che si può! Buon weekend 🙌🏻
@@FabioulousPizza grazie altrettanto
How do you get your dough like that? I feel like when I stretch it it’s like fighting me or shrinking
Eh, I know, it's a quite common issue. I addressed it in a video, you might want to watch it:
ruclips.net/video/YcfmJmYeMEk/видео.html
Also, I recommend watching my dough tutorial, I explain the whole procedure I follow:
ruclips.net/video/C0xZULr5CuI/видео.html
Feel free to ask questions if need be, have a good time for now 😀
Let your dough sit at room temp for a few hours. Cold dough doesn't stretch well.
@@Rodneytheghostlearning how to stretch cold dough is still important to learn
Semula makes Pizza Not good
Not really.
The reason why it's widely used around the world is that its granulometry is coarser than that of white flour. This makes it easier to shake off the excess.
Besides, even if a little bit still enters the oven, the mouth feel is not too bad.
Hope it helps!
In depth video about stretching 🍕
ruclips.net/video/D-1XPne3WIg/видео.html
Is that cornmeal?
Yes, it's cornmeal!
@FabioulousPizza
😀
That corn meal gonna be CRUNCHY
Yes, that's the reason why many prefer using it, since wheat flour becomes sour when "baked" rather than crispy. By the way, after you shake off the excess, very little remains on the doughball, so the effect is subtle 💪🏻
I’ve been following a recipe I didn’t realize this was corn meal
Now I know
This gonna take it to the next level
is cornmeal the same as corn flour? if not, can it be used for stretching dough?
Great question. In principle they are the same, as both are made milling corn. I've seen both coarse AND fine cornmeal. The latter should be very similar to Corn Flour.
I would try any of them to stretch pizza dough on 👌🏻
@Fabioulous Pizza so I made my pizza in the oven and came across 2 issues. The fist is that one spot of my pizza burned but the rest was fine. Also, when I use my peel to put my pizza on the stone, the pizza doesn't slide off easily and messes with the shape of the pizza. Then I have to adjust it on the stone.
Any advise?
Also, when you cook pizza in a normal off with pizza stone, do you set it to bake or broil?
The burnt spot means either that there was a bubble on your pizza, or maybe your oven doesn't heat evenly.
Using the peel requires a bit of experience to get comfortable with, have a look at this video, it may help:
ruclips.net/video/WLjPUI6z2oY/видео.html
About the oven, please watch this:
ruclips.net/video/zkH7UJ0yxAA/видео.html
@FabioulousPizza what is that flour on the floor ???
It's corn flour 😄
What is that yellow flour you use?
Corn flour, as written in the video 😉
What's that yellowish flour?
corn flour
@@FabioulousPizza ohh okk thanks 👍
Idk I see a lot of inconsistent thickness in that edge. 😊
Doesn't really matter, it's an artisan product, not made by a robot 🤖
@@FabioulousPizza I was just joking 😁 it's funny you say made by a robot because that's what my father would always say when he was training someone. "It should look like a robot did it. " ☺️
@@PizzaDave802 AHAHAH! Fair point, though, never contradict Dad 👌🏻
My first teacher always said the opposite "otherwise people will not believe that we made it by hand" 🤦🏻♂
What’s the dough used? ❤
You will find a few on my channel, but in this case it was this one:
ruclips.net/video/C0xZULr5CuI/видео.html
in the short, your captions can't be read. They're behind other wording
Eh, now I know, this is why I tweaked my most recent shorts 😅
Thanks so much for the heads up amyway 🙏🏻
@@FabioulousPizza You're welcome!
When you're passing it back and forth are you also rotating the pizza disc?
It's not *really* necessary, but you better do it because it helps keeping the round shape 😀
You might want to watch this video where I show three stretching methods:
ruclips.net/video/D-1XPne3WIg/видео.html
Buon anno 🥳
Is it Horlicks?
I don't know what that is, but if you read the text your curiosity will be satisfied
What kind of powder is this to stretch pizza
Semolina flour!
@@FabioulousPizza thanks
@@FabioulousPizza yeah i thought that..
Какой смысл карежиться,вот так.
Если края бартов,никто не ест?
Проще со скалкой.
thanks for your feedback, to each their own, this is how we do it in Italy
What’s the hydration? Looks low.
~63% as planned
All wrong I'm a professional Domino's pizza maker for 15 years n that's all wrong
This is how I was taught, this is how I stretched over 300K pizzas throughout my career, this is how countless pizza makers worldwide do it.
Maybe, I say MAYBE you should think that domino's way is not the only way to make pizza, and come to terms with the fact that there is no one way of doing things in general.
Ye peela peela ky h jisme pizza ko strech kr rhe h?
corn flour
@@FabioulousPizza muje pizza Bekry open karni h per muje Pizza banana sikhna h Domino's style m or best test dena h ap sikhaoge
@@jaikisamil4612 I teach Italian pizza, I can't really help 🙏🏻
But my channel has many videos that can give you the basic concept, you can still start from there and then work your way up!
@@FabioulousPizza thank you mai juda rahuga apse
What is that yellow powder?
Semolina, as written in the overlay
How many grams is this dough please? That looks bigger than 12”.
It's around 250 grams, around 12" 👌🏻
Can you send ne the dough recepy
Sure, I recommend this:
ruclips.net/video/3BdHKMDn2IQ/видео.html
Is that semolina flour?
"I'm using corn flour here, but semolina is also good"
What you put on surface?
Semolina
❤😂😢
I see you have mixed feelings 😬
What is the dry ingredient
"Here I'm using corn flour"
Thanks
Too kind of you, I really appreciate your 🙏
If you need more explanations, remember to check out the full video:
ruclips.net/video/D-1XPne3WIg/видео.html
Somebody tell me what we call this yellow powder? is this flour ???
Is written in the video itself, it's corn flour
@@FabioulousPizza
Thanks but in our country we have white cornflour and we also have offwhite semolina. I want this type of yellow cornflour where I get it?😮
The cornflour you see here looks quite yellow than it actually is because of the artificial light. The colour doesn't matter, any coarse flour will work 👍🏻
@@FabioulousPizza
Thanks sir
From Pakistan.
@@bismamehmood7672 anytime 😀
You need more cornmill
Yes, if you're still learning you can use more corn meal, or any flour for that matter.
Consider that the more you use, the better you have to shake off the excess.
Hope it helps 👍🏻
Please sir give me this corn flour link
I bought it at a retail shop, I'd recommend a Google search 👍🏻
Кукурузная мука грубого помола?
yes, that's corn flour
Perfecr
Thanks 🙏
good work.
Glad you like it, feel free to share 😀
can i use rice flour for stretching and for pizza peel?
since it doesn't have gluten, could it be an alternative? - as they won't absorb too much to the dough.
though i worry things would go south is some way that i couldn't know.
Yes you can definitely use it! It's not common at all because it's way more expensive than other flours 😀
Recipe?
Here you go
ruclips.net/video/C0xZULr5CuI/видео.html
please don't go into the pizza biz. You won't even make it a week.
No worries, I worked ten years in the pizzeria and I retired, it's time for beginners like you to take their chance. Good luck!
Thanks for sharing. Would corn meal work?
Yes, it work!
You might want to watch the full video with in depth explanations: ruclips.net/video/IaMJP7WwY4c/видео.html
Have a great day!
Dude! That's my style of pressing & stretching the Pizza that I learned from one Pizza Maestro.
I like this style than the traditional style of stretching.
You can use this method to do the old school shapes Neapolitan Style which is 1. Canotto Style 2. Ruota di Caro Style.
My preferred style is 3. Bari Style Pizza aka. Pizza Barese Thin & Crispy style!
Yes, that's how we do it in many pizzerias 🙌🏻
I wonder why though, I don't think it's the easiest method 😀
@@FabioulousPizza The Neapolitan Slap Method is kinda doable for me but... I like things simple, easy... plus I'm lazy. The hassle to do it... the better. ✨👍
@@FabioulousPizza For the two-hand pull & turn method... 1. Have lots of Semolina Flour on the table. If you have less flour you'll have a thin base dough which is no good. 2. As you do the "Pull & Turn" on the dough as you stretch it... have your fingers close to the crust as you do the pull-turn stretching. You already know this... as you should.
As for the Bari Style Pizza... you press on the middle of the dough then press to the sides.
As you press to the sides... you leave no gaps meaning you leave no crust. Yeah press the whole dough flat then you do the "pull & turn" method on the stretching.
I hope I was clear.