A ~year later, but I've been making 'Italian style' pizza in my Ooni and over pizza ovens for years, with success, but it never feels right when I roll the dough out. I too am trying to force myself to become consistent with the Neapolitan slap. As someone who shares the struggle, I enjoyed the video!
Thanks for the nice feedback. All I can say is practice. I've been doing it for years now, I know that I'll never be a master when I only make 8 pizzas a week but I've got to a level where the results are good enough. Getting a nice round pizza isn't easy. Just got to keep working at it and make small adjustments. Good luck and all the best.
I'm doing ok with it, managed to make fairy round pizza now. I'm not super fast with the slap but I don't have problems and rarely do I get a hole in the base. Keep practicing 👍
Unlike many RUclipsrs that make videos of making “Neapolitan Pizza” you actually show viewers what would the outcome be from the recipe you’re using flour type .. hydration.. leavening and all the factors that are going to contribute in the outcome.. I sincerely appreciate your content!
Great video, Stephen. Practice makes perfect and using the dough for baguettes is a brilliant idea. The downside of this technique is the semolina is spread all over the kitchen. :)
When I worked at a pizza shop, we had the person stretching sequestered to a corner. Always looked like a flour bomb had gone off over there by the end of the day.
Looks to me like you've got the technique. I'll have to try practicing with a towel. BTW, you can tell when the bread is done by checking it with your Thermapen. I usually insert it from the bottom so no holes show. (Insert joke here). Anyway, the bread should be between 200 and 205º F when it's done.
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A ~year later, but I've been making 'Italian style' pizza in my Ooni and over pizza ovens for years, with success, but it never feels right when I roll the dough out. I too am trying to force myself to become consistent with the Neapolitan slap. As someone who shares the struggle, I enjoyed the video!
Thanks for the nice feedback. All I can say is practice. I've been doing it for years now, I know that I'll never be a master when I only make 8 pizzas a week but I've got to a level where the results are good enough. Getting a nice round pizza isn't easy. Just got to keep working at it and make small adjustments. Good luck and all the best.
This is the stage I'm currently at.
I'm doing ok with it, managed to make fairy round pizza now. I'm not super fast with the slap but I don't have problems and rarely do I get a hole in the base. Keep practicing 👍
This channel is a goldmine
I'm no professional, just sharing my learnings as I go. Thanks for the comment👍
Unlike many RUclipsrs that make videos of making “Neapolitan Pizza” you actually show viewers what would the outcome be from the recipe you’re using flour type .. hydration.. leavening and all the factors that are going to contribute in the outcome.. I sincerely appreciate your content!
Thanks very much for your kind comment. Hopefully have something new out over Christmas 👍
@@PizzaRamblings hope so!
Cheers fella, great video
Thanks for the feedback 👍
Great video, Stephen. Practice makes perfect and using the dough for baguettes is a brilliant idea.
The downside of this technique is the semolina is spread all over the kitchen. :)
Thanks Adrian, haha yes I had to hoover the worktop lol
When I worked at a pizza shop, we had the person stretching sequestered to a corner. Always looked like a flour bomb had gone off over there by the end of the day.
@@tlechem9 haha it’s easy done, I’m a mess when I’ve finished lol
Looks to me like you've got the technique. I'll have to try practicing with a towel. BTW, you can tell when the bread is done by checking it with your Thermapen. I usually insert it from the bottom so no holes show. (Insert joke here). Anyway, the bread should be between 200 and 205º F when it's done.
Thanks for the comment, ha didn't think of using the thermapen, what a good idea thanks for sharing that 👍👍👍
How Come you don't have Gloves to roll out the doe?
No reason to be honest.
Something I've got to practice more.
I seem to stretch and throw it onto the pal of my hand rather than the back of it.....
My way doesn't work 🤣
Haha it's not easy, I keep trying every session. I feel like I'm getting better.
I have used flour out of date...6 months...never had an issue. i am curious if anyone here had issues and noticed taste differences.
To be fair, ive never had an issue with flour that been 6 months out of date. But I haven't used much of it, I usually bin it or do some training 👍