I'm here because in college I worked at Domino's. I stretched the dough left-handed. I couldn't remember how I did it because it's been too long. I'm right-handed, well, primarily, but I can only play golf left-handed, and I stretch dough left-handed, and I was trying to remember how I did it.
I've been tackling with my dough for 1 year but they never speak to me. Today I was definitely empowered by this video. I'll try again to make a mind connection with them.
OMG, thank you...I was looking for help with the way to stretch dough the right way; now I know how - and why - to open the dough up from its proofed state, using finger pads and quarter turns, letting the dough reveal its limits. I now know why I was occassionally tearing, and how to move from center outwards. Mucho thanks
I Stumbled on this video accidentally it caught my attention so I watched because who doesn't love pizza? I've made it few times and for sure the dough was the hardest part. This video was so perfectly demonstrated and explained that I cannot wait to make some pizza again and show off my new skills.
the pizza dough needs long time to start talking to us, i mean, after it cut to balls , it needs 6 or 8 hours of fermenting , or at least 4 or 3 hours to start speaking to you like in the video. you can put it in the fridge for 3 day , but you will need to leave warm up in the kitchen normal temperature for 1 or 2 hours to get loose and can speak to you lol, :D
just tried this method last night. Thank you for making the most frustrating part of making a pizza into the most enjoyable part. It worked perfectly!! I look forward to perfecting the method but for now just slow and go works best.
Im working at a new pizza place and they are teaching us this technique. So far I am not getting the hang of it but your video makes me understand it a little more
I messed up so much Dough trying to stretch it into a round shape for Pizza, I finally said frigg it and made Garlic Knots out of it etc. More 5 LB bags of Flour need, To practice more stretching of the Dough etc.
That is awesome! Because I tell you what...last night is the absolute last time I will eat a pizza that I made using dough I rolled. That tasted awful. Needed this. Thank you!
Wow! Excellent result using this technique. Just bought an Ooni Pro and on my fifth pizza. First four skins were thrown using the Ooniversity video as a guide, but MAN! The cornicione on the fifth was just BELLISIMO! Thank you, Pizzaiolo Burton!
WOW!! FIRST TIME trying it this way!! TA DA It's actually ROUND and was so much eaiser with NO Holes or even real bubbles!! TY TY TY!! BTW I am a very NON COOK so if I can do it so can others!
Go through proper ferment like he says trust me it really makes the pizza taste that much better I let mine sit for 48 hrs total and comes out awesome in a 550 oven on a stone.
i listend to the dough, i punched it because it insulted me and now i fear im in trouble for doughmestic abuse :( nah thx for the tips it takes time to get it right but, i start to get better. thanks :)
@@JacobBurton just one thing, when using normal tipo 00 flour inside the dough, how is semolina compared to the tipo 00? i dont really like dusting the dough in soo much flour since it can burn
My dough is always more sticky, rigid, and not so smooth, so stretching becomes very slow (the dough tends to shrink again), not uniform, and some holes appear sometimes. It´s like a different universe. 9 to 6 is a good advice, though, I´ll try it. Thanks.
Elements of pizza by ken forkish he has 12 different pizza dough recipes great book. Props to you though on this video helped me shape the perfect round dough! 👍
What is the difference between the style you are doing and the old New York pizzerias where we use two hands in circular motion to stretch the dough on the table first and then put the dough on two hands and keep turning and let the gravity stretch it more?
+Ramin Doorandish As far as how they effect the dough, they're pretty comparable. The approach you describe is easier to perform when working with large pies. Just as long as you don't use a rolling pin.
Very well explained, thank you! I was waiting for the toss in the air where the dough spins radically on it's own axis... wondering if that is just a gimmick like a drummer twirling his drum sticks?
Does this work for a Chicago style tavern pizza? I’ve always been taught that Chicago thin is best rolled. Could you do this and dock it for the same effect?
Check the protein content of the flour you're using, it needs to be above 12g / 100g flour (or 12%). Most pizzaiolos will use a specific pizza flour. Look for caputo flour in your grocery store.
thedr00 www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html try that, it’s even a cold rise which is likely what the chef did as he said something about a long fermentation process, the dough looks the same as his anyway. There should also be a link to some other styles of dough, possibly in the read more section at the top of the article.
Beremiz Belo Here is the secret to making any dough super elastic : just let it rise twice, First rise for about 1-2 hours then knead it for about 5 minutes, then put it back in its warm place and let it rise agin for about 1/2 an hour, Another trick that bakers do is to use double zero flour which has more gluten ... good luck
My dough doesn't stay put when stretched. If stretched gently it pings back to its original shape like a coiled spring. If stretched more forcibly it tears. It does this no matter how long the fermentation process. The rolling pin does tame it even though it may be a sin!
I have some questions: 1. What is the weight of the dough ball? 2. What is the diameter of the stretched disk? Is the pizza disk going to be streched even more after you put the toppings and move the pizza on the peel? I do have some problems with my dough while opening it. My disk surface is not equall in thickness. I havem some thick spots which turns into holes. And other places are too thick. Should I use more pressure when flatting the ball, or is it in hydration or maybe in dough preocessing time? I make 59-60% hydr., 0.05% yeast, rest for 24h or even cold ferment but still have this problem, with many popular pizza napoleatan flour. I use KA for mixing the dough and finish with hand.
My dough looks nothing like this. And it keeps shrinking back to size. I’ve been using my fingertips like you did in the beginning for 5 min and the dough is exactly the same size because it shrinks back when I stop. I made my dough in the bread maker.
Kristinapedia I haven’t tried this yet but I made my first dough from bread flour which I read in a recipe. Had same problem! Spoke to a baker friend and she told me to use a 00 flour! Other flours have too much gluten and make it very hard to work with apparently!
How many grams would you say a 12 inch pizza should be? I made 200g balls, and attempted to make 12 inch but the max I could do before they started tearing or forming weird shapes was maybe about 9 inches. Thinking I needed more dough?
Jacob Burton thanks for replying so fast. My. Balls were too small for a 12 inch then. I built a steel oven, like an uuni but not crap, and it works brilliantly, but the dough is a real art and I'm not quite there yet. I see what you mean about the dough talking to you though. How long before stretching do you ball? And do you leek the balls at room temp or fridge? Also worried my balls were too cold today so didn't want to stretch. Thanks
It always seems as if my dough is never elastic enough. The proportions I use for the dough are 1Kg of flour, around 600ml of water, 11g of dry yeast (which I dissolve along sugar in the water) and of course a pinch of salt. I knead it for around 10 minutes, leave to rise for an hour, portion it then leave to rise for another hour. What are the key factors for elasticity?
@@ubermenschmexa maybe you're not generating enough heat? does the dough warm when you finish working on it? its a bit harder by hand cause there are more things you need to consider such as temperature of the room
@@ubermenschmexa yeah the inertia power keeps worming it that's why people put ice water when they use big machines look at the masters of noodles see how the technique folds and generate more gluten that's why they able to make noodles by hands
Thanks for that! I was speaking to my dough and my housemates called the mental health team! I was trying to get them to listen to it but they couldn’t hear it. I had move out.
If you're making you're own dough, try mixing the 'poolish' (water, flour, yeast) together longer for a thicker, more developed dough. If you're not making you're own dough, you could try using simolina instead of flour?
Been trying to learn the neapolitan stretch and this is by far the most detailed and thorough explanation i've found, thanks!
This is the clearest demo I’ve seen. Something as simple as slowing down and saying which hand does what helps enormously.
Ended up getting into a 3-hour conversation about philosophy with my dough.
I'm here because in college I worked at Domino's. I stretched the dough left-handed. I couldn't remember how I did it because it's been too long. I'm right-handed, well, primarily, but I can only play golf left-handed, and I stretch dough left-handed, and I was trying to remember how I did it.
@@SunnyDementia You are one of the rare people on earth who can work with both hands.
100 likes for your nickname
Problem is the dough never stopped talking...
I've been tackling with my dough for 1 year but they never speak to me. Today I was definitely empowered by this video. I'll try again to make a mind connection with them.
OMG, thank you...I was looking for help with the way to stretch dough the right way; now I know how - and why - to open the dough up from its proofed state, using finger pads and quarter turns, letting the dough reveal its limits. I now know why I was occassionally tearing, and how to move from center outwards. Mucho thanks
Been searching for hours for someone to explain how to do that slapping technique. Many thanks chef.
I Stumbled on this video accidentally it caught my attention so I watched because who doesn't love pizza? I've made it few times and for sure the dough was the hardest part. This video was so perfectly demonstrated and explained that I cannot wait to make some pizza again and show off my new skills.
I've seen many demonstrations but your explanation has made it so much easier to understand the process. Thank you!
who knew pizza could be so complicated - overall. BUT, this video helps me SO much. Can't wait to try it.
Thank you so much!
Followed your instructions and prepared an actual pizza for the first time in my life!
help dough doesnt want to speak to me
Did you say : Please ?
You need to be gentle ,men :D
Mahmut Koroglu cook it then
But my dough was keep talking to me even after I take it from the oven?🤨any idea why?
the pizza dough needs long time to start talking to us, i mean, after it cut to balls , it needs 6 or 8 hours of fermenting , or at least 4 or 3 hours to start speaking to you like in the video. you can put it in the fridge for 3 day , but you will need to leave warm up in the kitchen normal temperature for 1 or 2 hours to get loose and can speak to you lol, :D
this comment makes me sad
just tried this method last night. Thank you for making the most frustrating part of making a pizza into the most enjoyable part. It worked perfectly!! I look forward to perfecting the method but for now just slow and go works best.
Im working at a new pizza place and they are teaching us this technique. So far I am not getting the hang of it but your video makes me understand it a little more
Good teachers in culinary are rare.
I messed up so much Dough trying to stretch it into a round shape for Pizza, I finally said frigg it and made Garlic Knots out of it etc. More 5 LB bags of Flour need, To practice more stretching of the Dough etc.
Just started a pizza making job and I have no experience at all. Thank you for this great video!
That is awesome! Because I tell you what...last night is the absolute last time I will eat a pizza that I made using dough I rolled. That tasted awful. Needed this. Thank you!
As my dough was speaking to me I heard it cuss me out in Italian. So I punched the shit out of it and made myself a tuna fish salad sandwich.
:-D
🤣🤣😂
Wafangu?
This comment made me forcefully exhale out of my nostrils 😭😂😭😂
Lol👍🏻👍🏻👍🏻👍🏻
Best Instructions on RUclips Thanks for sharing J. B. Appreciate it being new to working with Dough for Pizza making etc.
Great technique and easy to follow. Pizza dough came out perfectly stretched.
Wow! Excellent result using this technique. Just bought an Ooni Pro and on my fifth pizza. First four skins were thrown using the Ooniversity video as a guide, but MAN! The cornicione on the fifth was just BELLISIMO! Thank you, Pizzaiolo Burton!
Dude u are amazing, great job, i feel guilty for murdering so many pizzas before watching this QQ
TheRaven488 me too
Lol
Same I just learned about this
WOW!! FIRST TIME trying it this way!! TA DA It's actually ROUND and was so much eaiser with NO Holes or even real bubbles!! TY TY TY!! BTW I am a very NON COOK so if I can do it so can others!
I was skeptical that I wouldn't be able to properly do this technique, but it worked wonderfully. It was 3-4 minutes per pizza, max.
This was so helpful thank you, I haven’t ever been able to toss dough so this technique is perfect for pizza making at home. Mahalo
Go through proper ferment like he says trust me it really makes the pizza taste that much better I let mine sit for 48 hrs total and comes out awesome in a 550 oven on a stone.
I'm opening up my first pizza place in two days figured I should watch this
Wish me luck guys
Good luck mate! Let us know how it goes!
Hope ya make some good pizza, you got this
It’s been a year how’s it goin?
Love your technique, will definitely give it a try!!
i listend to the dough, i punched it because it insulted me and now i fear im in trouble for doughmestic abuse :(
nah thx for the tips it takes time to get it right but, i start to get better. thanks :)
"Doughmestic Abuse." 😂
@@JacobBurton just one thing, when using normal tipo 00 flour inside the dough, how is semolina compared to the tipo 00? i dont really like dusting the dough in soo much flour since it can burn
Even after reading through the dough jokes, this pun made me spit on my monitor, it's so dumb and I love it :)
@@martinolsen007 use the 00 for the dough, and the Semolina for the stretching. Will not stick to the dough as bad as the 00....
what a great story telling ! great video
Just tried it today. It was so easy and made my pizza amazing!
I need to improve my technique and speed - you're videos have been super helpful.
I am making my own pizza for 5 years now, however, still do not have proper technique stretching the dough. Good job!
Excellent advice as always. A big thank you chef!
Great demo as always, Chef. Keep up the good work.
Thank you Eric. Glad you enjoyed it.
your dough looks so easy to work with. my dough seems to always want to pull back. what am I doing wrong in making my dough
Maybe your kneading too long. Or possibly the flour to water ratio is off
Add more water
the best video I've seen on this technique
My dough is always more sticky, rigid, and not so smooth, so stretching becomes very slow (the dough tends to shrink again), not uniform, and some holes appear sometimes. It´s like a different universe. 9 to 6 is a good advice, though, I´ll try it. Thanks.
I have the same problem.
You have a really good dough to work this way. Bravo.
This make it easier. Great video.
I tried to make pizza without knowing how to properly shape the dough and ended up with a bread loaf. Definitely gonna try this technique next time.
If my dough was in the fridge should I let it get to room temperature before forming or is cold OK?
I love watching your videos! Warm greetings from Holland :)
Finally! Ty!!!!!
Watching this... I feel like I'm going to cry. It's so beautiful... so fluid... Oh my god... it's AMAZING
This looks so easy an natural! But I am pretty sure I will screw it up. Have to learn that.
Thank you JB! Good stuff
thank you , your technique is wonderful and looks effortless !
Elements of pizza by ken forkish he has 12 different pizza dough recipes great book. Props to you though on this video helped me shape the perfect round dough! 👍
Im having a first time relationship of my dough right now 😂 so I need some loving advice. Thanks chef great job
WOW I admire your skill.
Great video!! How do you deal with the large amount of flour before you launch the pizza into the oven? The flour will burn quite fast then?! Thanks
Jacob You are really good with that dough thanks for sharing
What is the difference between the style you are doing and the old New York pizzerias where we use two hands in circular motion to stretch the dough on the table first and then put the dough on two hands and keep turning and let the gravity stretch it more?
+Ramin Doorandish As far as how they effect the dough, they're pretty comparable. The approach you describe is easier to perform when working with large pies. Just as long as you don't use a rolling pin.
Jacob Burton
Jacoءb Burton
Jacob Burton .
Jacob Burton
Amazing working that dough, Hope I can get that good, In time also, Thanks for Sharing, You really make it look easy.
My dough speaks a different language. I couldn't understand it.
Good time to learn Italian!
FORGETABOUTIT My Dough said to me, I had to give it a back hand .
Same to I will drie but never catch to up
Very helpful. Thank you!
Very well explained, thank you!
I was waiting for the toss in the air where the dough spins radically on it's own axis... wondering if that is just a gimmick like a drummer twirling his drum sticks?
"Stretch to the 9, Flip to the 6" iconic
Great video!
Best video ever
Thank you! Still learning but I’m getting there!
Sou ajudante de forno e quero me tornar chefe. Essas dicas vai me ajudar muitooo, obrigado de verdade. Braz Elettrica AUGUXTA aqui ❤️❤️
we talked & argued. and now my dough doesnt even want to reply my texts
Does this work for a Chicago style tavern pizza? I’ve always been taught that Chicago thin is best rolled. Could you do this and dock it for the same effect?
help what do I do I think I stretched it a bit too much, it starting yelling at me in Italian,
Hello, do you have a video showing how to make the dough? I'm trying to learn it, but my dough is not that elastic. Thanks.
Check the protein content of the flour you're using, it needs to be above 12g / 100g flour (or 12%). Most pizzaiolos will use a specific pizza flour. Look for caputo flour in your grocery store.
I will, tks man.
thedr00 www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html try that, it’s even a cold rise which is likely what the chef did as he said something about a long fermentation process, the dough looks the same as his anyway. There should also be a link to some other styles of dough, possibly in the read more section at the top of the article.
Beremiz Belo
Here is the secret to making any dough super elastic : just let it rise twice,
First rise for about 1-2 hours then knead it for about 5 minutes, then put it back in its warm place and let it rise agin for about 1/2 an hour,
Another trick that bakers do is to use double zero flour which has more gluten ... good luck
My dough doesn't stay put when stretched. If stretched gently it pings back to its original shape like a coiled spring. If stretched more forcibly it tears. It does this no matter how long the fermentation process. The rolling pin does tame it even though it may be a sin!
Thank you so much for the video, you are amazing. I subscribed to your channel!
I have some questions:
1. What is the weight of the dough ball?
2. What is the diameter of the stretched disk? Is the pizza disk going to be streched even more after you put the toppings and move the pizza on the peel?
I do have some problems with my dough while opening it. My disk surface is not equall in thickness. I havem some thick spots which turns into holes. And other places are too thick. Should I use more pressure when flatting the ball, or is it in hydration or maybe in dough preocessing time? I make 59-60% hydr., 0.05% yeast, rest for 24h or even cold ferment but still have this problem, with many popular pizza napoleatan flour. I use KA for mixing the dough and finish with hand.
Dough ball is ~300g, finished disc is 12-13".
Is that weight for normal or thin base please?
My dough looks nothing like this. And it keeps shrinking back to size. I’ve been using my fingertips like you did in the beginning for 5 min and the dough is exactly the same size because it shrinks back when I stop.
I made my dough in the bread maker.
Noob
Yo Boy Andersonn Well yeah I am. No secret there.
Kristinapedia I haven’t tried this yet but I made my first dough from bread flour which I read in a recipe. Had same problem! Spoke to a baker friend and she told me to use a 00 flour! Other flours have too much gluten and make it very hard to work with apparently!
I work at a pizza place and this is my ONLY weakness in the kitchen and i hate doing it because I somehow never do it right and i wanna try this :3
What is the dough temperature when you stretch Please help
how heavy ( size ) is your dough ball ?
My dough said the earth is flat like itself, so i beat the shit out of it and it turned into a croissant.. help!
The best.
No doubt
Thanks 4 sharing
Turns out it wasnt my dough giving me stodgy crusts but the way I was shaping it 👍👍 didnt get it perfectly round but it's a game changer
excellent
thank you
Thank you for this
How many grams would you say a 12 inch pizza should be? I made 200g balls, and attempted to make 12 inch but the max I could do before they started tearing or forming weird shapes was maybe about 9 inches. Thinking I needed more dough?
290 - 310 grams will yield a 12" pizza. I scale to 290 for my Neapolitan style crust, and I scale to 310 for my New York style 12" crust.
Jacob Burton thanks for replying so fast. My. Balls were too small for a 12 inch then. I built a steel oven, like an uuni but not crap, and it works brilliantly, but the dough is a real art and I'm not quite there yet. I see what you mean about the dough talking to you though. How long before stretching do you ball? And do you leek the balls at room temp or fridge? Also worried my balls were too cold today so didn't want to stretch. Thanks
My dough stretches right back and said it wants a divorce.
I obviously said the wrong thing bro my dough and now it's not cooperating with me
It always seems as if my dough is never elastic enough. The proportions I use for the dough are 1Kg of flour, around 600ml of water, 11g of dry yeast (which I dissolve along sugar in the water) and of course a pinch of salt. I knead it for around 10 minutes, leave to rise for an hour, portion it then leave to rise for another hour. What are the key factors for elasticity?
elasticity in dough = gluten
you need to work on it some more
do you use your hands to fold it or kitchen aid?
@@duduvcd3000 I always fold it by hand, I knead it for 10 minutes then let it rise for an hour. Should I knead it more? I use all-purpose flour.
@@ubermenschmexa maybe you're not generating enough heat? does the dough warm when you finish working on it?
its a bit harder by hand cause there are more things you need to consider such as temperature of the room
@@duduvcd3000 I had not considered the heat generated, I never bothered to check if the dough was warm after I was done
@@ubermenschmexa yeah the inertia power keeps worming it that's why people put ice water when they use big machines
look at the masters of noodles see how the technique folds and generate more gluten that's why they able to make noodles by hands
thank you for that demonstration Thing
Thank you for teaching me :)
Thank you for watching.
Thank you for your effort
Thanks for that! I was speaking to my dough and my housemates called the mental health team! I was trying to get them to listen to it but they couldn’t hear it. I had move out.
If I press the dough down, it just comes back. It's impossible to get the first circle :(
Let it sit at room temp for about two hours before you start
Boy have I been stretching neapolitan pizza wrong. Thanks for the vid
the best videos thanks
How did you make your pizza dough? Any vids ?
+Paolo Domingo Yes. stellaculinary.com/pizza has 10 videos plus 7 recipes.
+Jacob Burton nice ! Thanks chef! Keep it up!
Most importantly make sure dough is about room temperature not right out of the fridge-
Instructions unclear: talking to my dough about life now.
when i try to stretch my dough,it os always sticky even if i put loads of flour below the dough.the dough also tears easily when i try to stretch it
If you're making you're own dough, try mixing the 'poolish' (water, flour, yeast) together longer for a thicker, more developed dough. If you're not making you're own dough, you could try using simolina instead of flour?
The protein content hasnt fully worked yet. Let is rest for at least 24 hours in the fridge before using it
how long should the balls be prepared before streching it?
Vesna dr.Dread 1to 3 hours on room temperature.
it depends on yeast you used.
The dough just keeps screaming at me in Italian
Lucali in Brooklyn, widely regarded as NYs best, rolls their dough with a wine bottle. So it may be a sin but works for them.
When I stretch the dough, the center always get very thin. What am I doing wrong?
Great Tutorial! Thanks! I'm going to try that awesome piece of pizza art on the weekend
Thank-you and I will be making a great pizza tonight. :)
Great voice
What’s your recipe for the dough please ?