EASY PIZZA STRETCHING | How to open PERFECTLY round pizza

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Hey Bros, welcome back to another video on our RU-vid Channel
Today we’re showing you all the tips and tricks to open and stretch perfectly round neapolitan pizza bases. You’ll learn how to work the dough balls on the table, the Napoli slap opening, slapping from hand to hand stretching and passing over your knuckles. It’s super easy once you know how!
If you loved this video and want to see the AMAZING pizzas we’re cooking every day in Waterloo, London, then please give us a follow us on Instagram and join the Crust Bros family here: bit.ly/3kKSfeR
Want to know something specifically about Neapolitan Pizza? Comment below and we might just make the video for you!
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Опубликовано:

3 янв 2021

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Комментарии : 53

@vickilawshe4650 2 года назад

I don't know why I've had such trouble over the years making a ROUND pizza, but I have (yes. I was the dopey rolling pin user as well). The pizzas I've made have been good and tasted great, but I never could make them circular, so I would call them "rustic." Tonight, after watching this video, the idea of it was so straightforward and simple - like I should have known this all along. I made a perfect round pizza, and it's now a technique I will remember. Thank you!

@giladbaruchian7522 Год назад

thanks, so much easier after watching this

@Lily_in_Bunderland Год назад

I love pizza and this video changed my life.

@InThe_SKz_Verse 4 месяца назад

Thanks for sharing

@pinakkoladaa Год назад

Thank you so much :) Very helpful even 2 years later :)

@malafunkshun8086 11 месяцев назад

Very interesting! Mahalo for sharing these tips! Aloha 😊🍕🤙🏼👏🏼

@mnmn2198 Год назад

I love it your fantastic

@itsakcraft462 Год назад

ty!

@michaelcooperwoti 2 года назад

Thank you

@jdubbers14 Год назад

thank you

@kellywarner5204 3 года назад

Awesome vid! I hadn’t realised it was called the neopolitan slap! I’d been calling it stretch to nine, palm to 6 because I didn’t know the name 🤦‍♀️

@stg8385 3 года назад

RU-vid

@flosushichef 2 года назад

Question: how long i can leave the dought outside at room temperature? For example i keep my dought in the fridge under my working place.at a 8 hours shift i can leave it outside?

@padlnjones 2 года назад

thanks for the good video. may I suggest it would be easier to understand without the "music" in the background.

@Zenoslee 3 года назад

Love the content! Pizzas have been coming out better thanks to your videos. I've noticed when u stretch and handle the dough it kind of stretches almost effortlessly like when your passing it from hand to hand. I find my pizza dough feels tougher and is more resistant when stretching. Any idea why??? Any insights would be appreciated! And FYI, I use Caputo 00 flour with a 65% hydration, proof for 1 day, and bench rest to room temp for ~3 hrs before stretching/handling.

@mikesr3011 Год назад

Very informative video. I always have trouble opening/stretching my dough, this was very helpful. Besides my technique, it might be my dough itself that's making it difficult to stretch. Can you recommend or have a good dough recipe for me to use? I have a Gozney Roccbox gas pizza oven and make pizza in our home oven as well if that makes any difference. Thank you.

@Selfemployedmildautisticperfor Год назад

maybeprebought?

@mikesr3011 Год назад

@@Selfemployedmildautisticperfor I make my dough, do not buy ready made.

@davelong9228 3 года назад

Another great video! "Launching" the pizza for home users would be a good vid

@CrustBrosPizza 3 года назад

Hey, can i just check what you mean by launching? Do you mean getting the pizza onto the pala and then sliding it into the oven? Thanks for the love :) xxxx

@davelong9228 3 года назад

@@CrustBrosPizza yeah exactly that! I know the very first time I did it i opened 3 pizzas and left them on the counter, didn't really flour my peel and ended up binning them all due to tears and sticking to the peel haha

@therandomgmer 3 года назад

Great video guys! Can you maybe do a video about tips and tricks for beginners in the future? My pizza's tend to get quite watery and I don't really know what to do to solve this

@joemoore2373 3 года назад

Hey, check out our first video it shows you everything you need to know

@stg8385 3 года назад

RU-vid

@emmaky8880 Год назад

It might be because of the tomato sauce

@Harree92 3 года назад

Sourdough pizza tips would be dream!

@stg8385 3 года назад

RU-vid

@garylester8621 Год назад

Start with a poolish dough.

@katiejohnston4321 3 года назад

Katie Johnston Hi! How long can I leave them like this? If I put them in the cereal bowls can I leave overnight? I want to make the pizza dough on Thursday evening but not eat until Saturday evening.

@MultiBikerboy1 2 года назад

I stick the dough in the fridge for a 24 /36 hour cold ferment and take them out 5 hours before I want to stretch them. Works for me.

@brichweb 3 года назад

Is it really necessary to pick it up to stretch it?

@boogles263 3 года назад

Any suggestions on the best morezzelli / brand of cheese to use.

@CrustBrosPizza 3 года назад

hey, yes we use Latteria Sorrentina which we buy from Salvo 1968. You can get 00 flour and San Marzano toms from them too :)

@boogles263 3 года назад

@@CrustBrosPizza cheers, appreciate your quick response, love the channel

@thelastdragon3242 Год назад

Still can't get it, but your technique gets me about 50% the way there. Good thing I don't work at a pizza shop.

@jakemitchell1671 2 дня назад

I swear, no matter what I do I cannot shape my dough in a nice round shape. It's looks more like a Picasso painting, with edges going in 20 different ways. The taste is the same, but it looks like I was drunk when making it! LOL