How to Stretch Pizza Dough - 4 Super Easy Steps Revealed
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- Опубликовано: 4 фев 2025
- For those new to the craft, stretching pizza dough might seem like a daunting task at first, but it really needn’t be intimidating! These four steps are the exact same techniques that we teach to all our new staff at Ooni HQ, and they’re perfect for beginners who are new to making pizza. Follow along with Ooni CEO and our resident dough maestro, Kristian.
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Short, sweet, and to the point, thank you, sir.
It looks so easy, but so difficult to do :-) practice practice practice... Thx 4 the video!
Keep at it! You got this 🔥🍕
I used to work at a pizza chain years ago so I thought I had the method figured out. Well that method included using a sheet out machine where you would drop the ball in, it would come out as an oval then run it through the second stage that would make it a more rounder. Stretching to fit the pan sure I had that down, using your knuckles even throwing a spin in the air. I've been making homemade pizza for some time now and it's usually always good not every time though and this video definitely made some improvement. I'm glad I found this video, I followed the technique my God was it easier to stretch. It worked out perfectly with a nice airy crust. The crust was absolutely perfect all the way through. Thanks for the video, I'll be making pizza a lot more now.
We are so glad to hear it! Happy pizza making 🍕
I have been working in a pizzeria/brewery since April making Neapolitan style pies and learning how dough works and how amazing yet simple pizza is makes me appreciate pizza so much more.
pizza and shwarma places are easily the most profitable products to sell in the food industry. produce and production cost is low, marginal profit per product is high and demand is high... really cant go wrong with a pizza place
One of the clearest tutorials yet. Well done Sir.
Thank you so much for the words! We've let him know 💪
Simplicity...Clarity and brevity! Thank you... ❤️
Always happy to help our community make fantastic pizza, Zephie! If there's anything you'd like to see here, let us know 🥰
Best guide ive seen for this, thank you
Omg best guide ever
Thank you very much! It was nice to find a video th that didn't include tossing. Tried this tonight for the first time and ended up with an actual round pizza !
That's so great to hear, we're glad it helped! Tossing definitely looks impressive but it's definitely not necessary to get a nicely stretched pizza.
Great video! Concise and easy to follow! Thank you!
Thank you for your kind feedback! 💛
Thanks for this great demo. Soooo glad you didn't tell me to throw the dough in the air.
Thanks for the tricks!!! 💪🏼🙌🏻👌
Great Vid - helps me along on my pizza making learning journey !!
Got2EatPizza You’v made some great videos yourself 👌
This is a game changer for me! Thank you!!!
Nicely done Kristian
Lol
My Ooni 3 is my favorite thing that I own.
Had a frozen par-cooked Ooni pizza last night. My supply is gone so looking forward to my next dry weekend to cook for family and friends and restock my freezer.
My only gripe is that the Ooni is so well made that I’ve no excuse to upgrade to the Pro! My 3 looks like it’s going to last a long time.
This is so awesome to hear - We're glad you love your Uuni 3 so much!
kb
Great tutorial man (I start at Pizza Hut on Monday) 🍕 🍕🍕
You're welcome! Good luck with your new role. 🍕
I used to work in a national chain pizza shop for a few years and this is the way they slap out the dough
Nice
Great vid, one to watch over and over.
Addiction
I just got a job at a pizza place, this is helpful
Nice one - thanks Christian!
RUclips
lovely ideas
Great video.
Nice tutorial!
Great how-to video, just wish the music wasn't so loud and distracting. But I'll be watching this again. Thanks.
Can’t wait to receive mine. Still in back order
Thank you so much for your patience - we promise it will be worth the wait 🍕>JM
Thank you for this video. Much more experience with baguette and croissant baking so this instruction is gold.
What is the best way to freeze pizza dough? This is how I magine the process:
1. Stretch, shape, add tomato sauce, then cover with wax or parchment paper and plastic over it then freeze?
2. When ready to serve, straight from freezer to oven? For how long?
3) THEN add remaining toppings and bake some more until cheese bubbles?
Please correct any part of the process above. Thank you in advance for sharing your experience and guidance. If I can have pizza dough ready on standby, I would be able to serve it more frequently!
Thanks for the feedback! We recommend freezing pizza dough balls after their first proof. Alternatively, you may also par-bake and freeze the pizza crusts, without the toppings! We recommend adding the toppings before cooking and serving your pizzas 🍕💛
@@Oonihq Thank you for taking the time to respond and to provide instructions! ❤️
Great video thanks! Can a person just use a roller to get the dough ball to size? Also I just received the Nexgrill ORA we just love the idea of a manual turntable our first two pie’s came out perfect, just turned the flame down to about half!👍🏻☮✌🏻
Some folks do like to use a rolling pin to stretch their dough but it will push a lot of those great air bubbles out when using a roller 💛🍕
Do you throw flour on the pizza shovel as well?
We do put some semolina on the dough ball and pizza peel, this helps the pizza slide from the peel when launching it into the oven! 😉
Am I imagining a Finnish accent? (no, I googled it). And now for my pizza. On a monday. Because I took the dough out to the fridge yesterday. Also my brother has this pizza oven. I paid half of it, it was a 30th birthday present.
Have a great pizza party! 🔥🍕
Ive been super stressed out lately and decided I'm gonna make my own pizza today to relax lol. Stretching that dough is f-ing hard, tasted good though
Aw man! We're sorry to hear you've been stressed!! Stretching gets easier with practice. We swear!! And we hope your tasty pizza helped to take the edge off. 💛
Can you share the recipe for the pizza dough you are using in the video?
Of course! Here's our Ooni Classic Pizza Dough recipe: ooni.com/blogs/recipes/classic-pizza-dough 🍕💛.
Is there a video on how to do this for a smaller pizza to fit in the Karu 12, because this ones way to big?
You can follow the same steps with a smaller dough ball - we recommend 250g dough balls for 12" pizzas! 🍕😉
@Oonihq a simple answer to a stupid question really. Thanks
I will have to change my dough recipe. I have never been able to make a round pizza by stretching, and then I can never get it to stay round as I slide it in. I wonder if my dough is too sticky. I have several times completely lost the pizza because it sticks to the peel, and I use more flour than in this video.
Use more flour. I work at Disneyland stretching pizzas all day. We use a lot of four. Mine are perfectly circular.
Here’s a good recipe. Remember to use Tipo00 flour, it’s very strong and perfect for pizza.
This makes 4 pizzas (4 dough balls 260 grams each):
Tipo00 Flour: 630 grams
Water: 391 grams
Salt: 19 grams
Yeast: 0,71 grams
Let it ferment in room temperature for 19 hours.
Mix out the salt and yeast in the water before adding the flour. Work it in a kitchen machine for 10 minutes. Use fresh yeast. Good luck :)
Use just a bit of corn meal on the peel, much better than flour. It won’t stick and the pizza will slide super easy into the oven. The corn meal does not burn nor mix with the dough, just wipe it off the peel at the end of a baking session
Thank you so much.
🙈 I was using a rolling pin before this. HUGE difference!!!
I just want to get clarification on one aspect (although I think I know the answer). When you do "the parachute," are both your hands near the rim, and you stretch out the dough between those parts of the dough? Are is one hand in the center of the dough and the other out by the rim, and you stretch that way?
Great question! For our Parachute Method, you will want to stretch your dough from the center of your dough outwards. If you find that certain areas are becoming too thin, readjust your dough and focus on areas that are thicker near the outer portions of your pizza dough. If certain areas do start to tear, simply pinch the areas back together. Most importantly, don't stress too much when stretching your dough! Practice makes perfect, and it's all about having fun. 🍕
Is it ok to use these ovens indoors as done in the video?
Hey Simon, Ooni Pizza Ovens are outdoor use only. In the video oven is being used in the big industrial building with special ventilation and air extraction system.🍕✌🏻
Useful video thanks, any info on the release date for ooni 3 gas burner attachment in Denmark , looking forward to using this.
Wonderful and extremely well described. Will you adopt me? I shall pack and check back for directions. Cheers!
What model of oven did you use at home?
Any of our ovens are great for home use! Only the Volt 12 is certified for indoor use though. ⚡️🍕
I was hoping to use naturally fermented and risen sourdough to make pizza crust. Have you used sourdough? Is it same process?
We have a great video on making sourdough pizza here: ruclips.net/video/TJKuROP5z9I/видео.html 🙂
Very helpful. I had to play a couple of times to get past the background music
What if I break the dough while stretching? Can I fix it?
Great Q! We have a helpful article about this here: support.ooni.com/en_us/i-have-tears-holes-in-my-base-S1csnR_Mo#:~:text=If%20your%20dough%20is%20tearing,enough%20gluten%20in%20your%20dough.&text=Pizza%20dough%20needs%20flour%20with,or%20strong%20white%20bread%20flour. 💛
Tell me about detail your oven, please.
Hey! We have 6 different pizza ovens to suit varied fuel and size preferences plus cooking needs. Most people tend to go for a particular model because of the fuel (either gas, wood pellets, wood pieces/kindling or charcoal) or the model size. Check out our pizza oven comparison page to help guide you: ooni.com/pages/oven-comparison
In case anyone else liked the ending song, it’s called ‘Dérive’ by Theevs 🥰 Also, I seriously want one of those ovens to try my hand at making Neapolitan pizza 🤤 but I don’t think it’s the most apartment-patio friendly appliance in the world 😅😭
We have lots of customers who use an Ooni on their patio! 😉
Your book states 160g dough balls for a 12” pizza but a comment you posted a while ago mentions 250g. I’m struggling to get the pizza to have a big bubbly crust so which one would you say is right/best?
We would recommend a 250g dough ball 🙂
Should the dough be room temperature or cold/straight out of the walk in??
We recommend stretching your dough when it is at room temperature. This will give you the best results! 🍕
@@Oonihq Thank you for the reply!
Can you use the uuni 3 indoors if you have the gas attachment?
Rey Shah Hi! No, I’m afraid it’s only certified for use outdoors ^kt
@@Oonihq thanks for the reply! I swear this video is indoors though
For liability reasons, they will say it must be used outdoors. But what the heck, try it indoors and keep a carbon monoxide detector nearby and a fire extinguisher. If something goes wrong, you’ll be prepared
My constant problem with the stiring wheel is that the dough rips somewhere from the center. I could tell the dough ball is thick enough to strech to the size I want, but the uneven distribution of its thickness make it hard for me to spread it beyond a certain point since it will always rip. Is this because I was using bad yeast? less flour? not enough kneading? or maybe I was aggressive with the stretching process? curious to find out the reason. Thanks!
There are a number of factors that may be to blame for ripped dough, and we'd love to talk about it!
First off, you'll want to determine the ideal size for your pizza. For a 12" pizza, we recommend using a 250g dough ball. For a larger 16" pizza, aim for 330g. If you try stretching a smaller dough ball too thin, it will inevitably start to tear. Next, you'll want to make sure you're using a high-protein pizza flour, which will develop a strong gluten structure during the fermentation process.
Another possible factor is that your dough is either under proofed or over proofed. We recommend following the instructions for our own Dough recipes for optimal results. Lastly, if you are working with a cold proofed dough, make sure you're allowing your dough to get back up to room temperature before attempting to stretch your dough. This will give the gluten enough time to relax.
We hope this information is helpful! If you find that your dough is still ripping or isn't stretching quite the way you'd like, please feel free to contact our Support Team at support.ooni.com for some additional stretching advice and our own dough secrets. 😊🍕
I just started working at a restaurant and I got stuck on the pizza station. We have a 1000' wood fire stone oven. It's amazing, pizza cooks in like 2 minutes. I'm not good with stretching the dough yet. I'll take any tips. Also the dough kinda sucks, too doughy. Any advice or anyone have any good dough recipes. We make a 12 inch pie with a 14.5 ounce dough ball
Our tried and true recipe is our own! You can find this on our site here: ooni.com/blogs/recipes/classic-pizza-dough
I noticed you spread a little oil over the pizza before cooking ! Does this help ?
Hey Mark! The oil enhances the flavour 🍕
F.
I wonder when we will get a gas burner attachment in Australia for that pro ..?
Looks great in the background :)
Who doesn’t like pizza
Again an amazing video #ooniversity
RUclips
The oven behind you, what is that called?
Ooni Pro 🍕
how to make this dough?
You can find our video guide here ruclips.net/video/u48x2Agg0Ms/видео.html&
kb
Do you have a good pizza dough recipe?
Hey Wen! We have lots of recipes on our channel, we'd recommend the Classic Dough Recipe for starting out. We also have a dough calculator built into our App, where you can create your own recipe to suit your conditions 🍕❤
New spelling?! When will gas burner conversion come to the US for the UUNI 3?
ooni.com/collections/accessories/products/gas-burner-for-uuni-3
Hey Paul! The Gas Burner for Uuni 3 is ready to order. Check it out here: ooni.com/collections/shop-all/products/gas-burner-for-uuni-3
You can read about our name change here: ooni.com/blogs/news/we-are-now-ooni
U
How does Trader Joe's premade dough rate compared to making your own dough from scratch ?
Can you use the Ooni karu with gas attachment indoors?
Their literature for the (both propane and natural gas) Koda series says outdoor only.
very good demonstration. The background junkie music doesn't help watch chef John he has the right approach to music.
The lack of cheese on that pizza makes me really sad. :(
Helped me stretch dough though thanks :D
Looks really fancy, but not like something would pay more than $1 for.
The music is too loud
I literally stopped the video thinking maybe I had somehow turned on 2 videos at once.....distracting when your trying to listen and learn a new skill. Music is really not necessary.
My wife used these from stodoys and she's very satisfied. However. I love Yours !
How on earth is it possible to get such a flexible dough without it sucking up all the flour at once?? Mine is sticky as slime!! I’ll check if there is a turtorial on how you make the dough, I guess😅
Our classic dough recipe is a great place to start! And a tip for sticky dough - give it more time to rest between kneading it. 😉 ooni.com/blogs/recipes/classic-pizza-dough
Why the pizza have to be round? Can a pizza be square to put it in to the Ooni?
Yes absolutely why not! 🍕 Just keep the proportions Pizza:Ooni oven 🎉
Always add the basil leaves AFTER the pizza is baked.
C'est faux
Le 1er mouvement est comme celui d'un chat sur une couverture 😅
yeah screwed this part up big time, even if it was my first time at this. Yeah I screwed up my first pizza didn't put enough cornmeal on the wooden peel, half went in the oven the other half hung out the oven LOL.
It happens to all of us! 😅Check out our "Top 10 Tips for the Perfect Pizza Launch Into Your Pizza Oven", it should help! You'll nail it next time, practice does make progress 💪.
The dj deck? Really?
Turning a ball into a pizza base I found isn't easy. Real art to it and not find it simple
just got a job making pizza I suck at this
Congrats! You can do this! 💪
@@Oonihq thank you! 12 hour shift today
What if I have 💅 nails😫
The parachute method shown as the last method in the video may work best! You utilize your knuckles more so than your fingertips 🙂
@@Oonihq oh thank you very much. I am attending my daughter’s pizza party tomorrow and have been given this task😭
Diet cheese pizza
my first few pizzas have been absolute abominations 😅
You're not alone, we've had our fair share of questionable pizzas too! 🍕😅
There is definitely a learning curve but practice does help and it's a delicious experience. Enjoy your pizza-making journey and remember: we can't taste shapes! 😉
My last pizza was a sifter..lol holes
Oh, maybe the gluten structure in your dough wasn't strong enough! This article has some advice on how to prevent this: support.ooni.com/en_us/i-have-tears-holes-in-my-base-S1csnR_Mo 💪.
RUclips
Great info but lose that music with “singing” in it. Terrible choice.
RUclips
Somebody please arrest this guy
For being awesome?! We think we'll let him stay! 💛🍕
Well i tried for 15 minutes and got fed up and threw the dough out. I must be an idiot
Send us a message at socialteam@ooni.com next time! We're always happy to help! 💛
lol not easy I made today and it’s thick but pizza was ok
@@161anakaren Keep it up, we're sure you'll make the pizzas you love soon! 💪
Kinda stingy with the cheese
The great thing about pizza is that it all comes down to your own personal preferences! We recommend keeping toppings lighter to ensure that you are able to successfully launch and retrieve your pizzas with ease. Too many toppings will weigh your dough down, which may affect how your pizza cooks. However, we always encourage you to fire up your Ooni and launch your pizzas the way you like it! 🍕
What is with that stoopid ‘effin background music. Why can’t you just present material without a background track. Do you think we’re all so attention deprived that we need to make the entire world a video game. STOP THE BACKGROUND MUSIC.
Thanks for your feedback! We'll pass it on!
This is a joke 💀💀💀 that's not how you shell or stretch a pie
Thanks so much for your feedback! One of the things we really enjoy about pizza is discovering new methods and trying new things! From our pizza styles, dough methods to toppings! Always tasty too 🙂🍕
Don't worry, the dough is really strong and you won't damage it. Says he who has never encountered an issue in gluten just not developing regardless what I've done to help it.
Kinda crappy styles
Your pizza looks nasty
Lmao 🤣
It's possible you are used to mediocre bases with lots of uniform colourful toppings that make things soggy and over complicated but aesthetically pleasing