How to stretch pizza dough BY HAND | PRO techniques 🙌

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Just flour water salt yeast pizza dough is what I always do!
How to stretch pizza dough BY HAND | PRO techniques 🙌
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Here are 3½ techniques to stretch a pizza base that's perfect every time.
Learn these pro stretching methods and use them every day to stretch pizza.
In this video you see how to roll pizza dough into a circle.
0:00 What happen if we don't do it right
1:33 Method#3½
2:29 Cornicione: yes or no?
3:25 Method#1
4:22 Method#2
5:34 Method#3
7:13 What to do with stretched, unbaked bases
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_________________________________________________________________________________________________________________________________
De qué trata este vídeo:
Aquí tienes 3½ técnicas para estirar una base de pizza que salga perfecta siempre.
Aprenda estos métodos de estiramiento profesionales y utilícelos a diario para estirar la pizza.
_____
Quel est le but de cette vidéo ?
Voici 3½ techniques pour étirer une base de pizza parfaite à chaque fois.
Apprenez ces méthodes d'étirement professionnelles et utilisez-les tous les jours pour étirer les pizzas.
_____
Worum geht es in diesem Video?
Hier sind 3½ Techniken zum Strecken eines Pizzabodens, der jedes Mal perfekt ist.
Lernen Sie diese professionellen Dehnungsmethoden und wenden Sie sie jeden Tag zum Dehnen von Pizza an.
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О чем это видео:
Вот 3½ техники растягивания основы для пиццы, которая каждый раз получается идеальной.
Изучите эти профессиональные методы растяжки и используйте их каждый день для растяжки пиццы.
_____
ما موضوع هذا الفيديو:
فيما يلي 3½ تقنيات لتمديد قاعدة البيتزا المثالية في كل مرة.
تعلم طرق التمدد الاحترافية هذه واستخدمها كل يوم لتمديد البيتزا.
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24 июл 2024

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Комментарии : 84

@FabioulousPizza 4 месяца назад

If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do 🙏🏻 It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!

@doc1554 9 месяцев назад

You are the BEST my friend!!!

@FabioulousPizza 9 месяцев назад

Oh, too kind of you! If you can, share this video with someone who might like it, you will help them and me 😊

@sspice8934 4 месяца назад

Great video. Thanks for sharing

@FabioulousPizza 4 месяца назад

Thanks for watching the video, I'm glad you liked it! Feel free to share it with someone who might find it useful 😀 Have a great day 🙌🏻

@Seang_07 2 месяца назад

Very helpful video ! Thank you 😊

@FabioulousPizza 2 месяца назад

Thank you for watching, I'm glad you appreciate! Feel free to share the video with someone who might like it 😀

@markjdonkin4113 9 месяцев назад

Fabio. Ive just tried two of your merhods, the two handed stretch and turn on the worksuface and the "clap". They're great. Thanks for sharing. Because of your videos pizza baking has started moving from fun but slightly stressful to just fun. Many thanks.

@FabioulousPizza 9 месяцев назад

That's great news 🤩 Keep having fun with pizza making!

@22anamae 6 месяцев назад

Thanks 😊 This is super helpful ❤

@FabioulousPizza 6 месяцев назад

I'm glad you enjoyed the video! Feel free to share it with someone who might like it 😀 Have a good day mani🙌🏻

@doughandbehold 9 месяцев назад

Love this Fabio. Really helpful techniques. Will book mark this so when anyone asks me I can forward them this link 😊

@FabioulousPizza 9 месяцев назад

Too kind of you, Rich! Thanks so much, that would help a lot 🙏🏻

@D.D.T.123 9 месяцев назад

You make it look so easy and that dough is so soft and airy. Can only imagine how good it is cooked.

@FabioulousPizza 9 месяцев назад

It's just a question of practice, really! Anyone can learn...maybe with the right guidance 😁 Thanks for your words, have a great time!

@kitkats75 8 месяцев назад

From your instagram going here for the full stretching method, and realized I have been a subscriber for your account for quite a while!! Now I am scrolling your videos, and thinking of pizza night this weekend, with your dough recipe !! Grazie Mille Fabio!!

@FabioulousPizza 8 месяцев назад

AH! Sounds like next weekend will be very interesting 🍕 Thanks again for being here, remember you can *always* get in touch if you need to ask anything! Have a good time for now 😀

@RaiderSix 4 месяца назад

Thank you for this video. I made my second ever pizza from scratch and used the knuckle method to stretch the dough. It worked like magic. You should have seen my first pizza I used a rolling pin on. I tried for a circle, but got a lumpy rectangle instead. Thanks again!

@FabioulousPizza 4 месяца назад

AH! I'm glad this video helped you 😀 Feel free to share it with someone who might need to ditch their rolling pin too 💪🏻

@barbaradale3549 9 месяцев назад

Thanks for this video, it's so accurate but well explained as well. I'll try the third method first, I feel it could be the right one for me. Worst case I'll try the others!

@FabioulousPizza 9 месяцев назад

Sure, let me know how it goes! In the meantime, see if you want to share the video with a fellow pizza lover 😀

@Anonymous_baka634 9 месяцев назад

really helpfull

@FabioulousPizza 9 месяцев назад

Glad you liked it! If any question arise, feel free to ask 😀 If you can, maybe you could share this video with someone who might benefit from it!

@hec--tor3519 2 месяца назад

Bravo bravisimo😊

@FabioulousPizza Месяц назад

Glad you like it, have a nice Sunday 😀

@giorgosd3624 5 месяцев назад

Thats useful, im definitely trying the third method next time im making pizza, thanks!

@FabioulousPizza 5 месяцев назад

Let me know how it works for you, if you want! In the meantime why not share the video with someone who might like it? 😉

@giorgosd3624 5 месяцев назад

@@FabioulousPizza I tried the third stretching method and i was mind blown in how easy it was, even for a large pizza! Thanks it totally works! 👍 However i did a mistake before by not pressing enough from the center to the edges. That's why I think the crust didn't have large bubbles as I hoped. Do u have some tips on how to get large bubbly crust full of air?

@FabioulousPizza 4 месяца назад

My tip is PRATICE 😉@@giorgosd3624

@neilhammer8375 9 месяцев назад

Damn, this is so good 😲

@FabioulousPizza 9 месяцев назад

Glad you like it! Feel free to share it with someone who may benefit from it 😀

@anilsinghthanksu3356 Месяц назад

Thanks u

@FabioulousPizza Месяц назад

Anytime! Happy to help 😊

@enverbral 9 месяцев назад

Thank you for the overview of the different techniques, I'll be sure to give all 3 a try :). Do you also have any advice for preventing the dough from tearing? I often form small holes in the dough while stretching. I'm thinking it's either my technique (trying to stretch a bit too much), not using enough dough or could it be that my dough is not fermented/proofed properly (and hence not as strong as it should be)?

@FabioulousPizza 9 месяцев назад

It's all about technique, once you find your own and you master it, there will be NO dough you won't be able to stretch flawlessly 💪🏻 I'm glad you like d the video, feel free to share with someone who might need it, you would help both them and me 😀

@dannycbooker239 9 месяцев назад

Question: Do you have an opinion as to whether the top of the dough ball should be the top or the bottom of the pizza? I always forget which is top and bottom as I start to spread the sauce. Also, seeing your stretching from your point of view is very helpful!! Thanks!!

@FabioulousPizza 9 месяцев назад

I had a colleague who was obsessed with the top/bottom thing, but personally I think that the difference is negligible...if any. That said, I always start with the smooth part on the table/worktop, but I must confess that I sometimes get confused, especially while I record videos, and forget which side is which, just like you 😅 I'm glad you enjoyed the video, feel free to share it with someone who might like it! Have a great day 🙌

@markjdonkin4113 9 месяцев назад

Fabio, Great video. I'm going to make dough tonight and practice these techniques. I usually make 30cm pizza bases. Would you recommend any particular make or size of round contain for fermenting the dough balls? Thanks - Mark

@FabioulousPizza 9 месяцев назад

Hey Mark, you can find the containers via this affiliate link: amzn.to/3QsFcBB They are convenient and sturdy, I've had them for years! I'm glad you liked the video, feel free to share it with someone who might find it useful 😀

@markjdonkin4113 9 месяцев назад

@@FabioulousPizza that's great. Thanks. ☺️

@pascualbeldapenades3504 9 месяцев назад

Hi Fabio, thank you very much again for an amazing video. 😊 When you said that the dough ball can be freezed, does it rise once you take it out and you can work it the same way as if you don't freese it, or is there a way of defrost it and then work it? Thank you very much for all the knowledge you share 😀😀 personally, I really appreciate your work 👌🏻😊😊 Sorry, one more, does your flour has semolina in it, or is it completely thin? (Completely milled) Thank you very much 🙌🏻🙌🏻

@FabioulousPizza 9 месяцев назад

Great question! In fact, I've got the answers you need in the video on the end screen - maybe you missed it 😊 Here is the direct link for your convenience, feel free to ask more questions if needed: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JMvJT9z9_24.html

@pascualbeldapenades3504 9 месяцев назад

Thank you very much@@FabioulousPizza , I missed the video about freezing it, thank you very much for the content and for your time 😀🍕🍕🍕

@FabioulousPizza 9 месяцев назад

always happy to help 😀😀@@pascualbeldapenades3504

@andreikoto4810 2 месяца назад

Thanks for the video. I noticed it that skilled people can't really explain what they are doing with their hands, it's all about hands muscle memory. Like, for example, at 3:45 you're saying your right hands stays still and continue to rotate it counter clock-wise to move the dough. It's small details like this that confused a newbie like me when I was starting.

@FabioulousPizza 2 месяца назад

You're right, I should have explained better: I meant to say that my right hand doesn't actually stretch, that's what left hand does. In the end, right hand does not really do any job, it moves just because it follows the flow!

@kenwoods9657 9 месяцев назад

Fantastic-! Dough is 70% hydration? How many grams are the dough balls? Thanks a bunch

@FabioulousPizza 9 месяцев назад

66% and 240 grams, as per my tutorial: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-C0xZULr5CuI.html Glad you liked the content, feel free to share it with someone who might need it 😀 Have a great time!

@vegansinthewildover5023 6 месяцев назад

Oh my gosh, the woman rolling the dough out made me laugh out loud and almost snort my coffee through my nose. Thank you for this morning laugh.

@FabioulousPizza 6 месяцев назад

You're mostly welcome, I still laugh when I watch it 😁 Feel free to share this video with someone who needs a good laughter! And happy new year 🥳

@morehn 6 месяцев назад

Almost, meaning if you were drinking coffee, you would have snorted it out of your nose?

@ILikechipsandham97 6 месяцев назад

hi fabio, do i strech both sides of the dough, or will stretching one side automatically stretch the other? many thanks

@FabioulousPizza 6 месяцев назад

Hi, great question 👌 These three methods allow you to stretch all the sides automatically! Let me know which method works best for you😀

@PopboyKiller 9 месяцев назад

❤❤❤❤❤❤❤❤

@FabioulousPizza 9 месяцев назад

Thanks for all the love!

@dorothyrushforth888 9 месяцев назад

I have tried all 3 methods in the past l. Method 2 dough ball just looked at me and laughed, method 3 dough ball had a look smug superiority but method 1 dough ball surrender to having its tummy tickled, so that’s the one I use now. 😂❤❤❤

@FabioulousPizza 9 месяцев назад

to each their own, there's no right or wrong as long as you get the job done 😀@@dorothyrushforth888

@tijpah 3 месяца назад

Any tips for method 1? Or the name of the method so i can look into it more 👀

@FabioulousPizza 3 месяца назад

Not sure I get what's not clear to you, will you please help me understand? 🙏🏻

@tijpah 3 месяца назад

@@FabioulousPizza is there a name for the first method? Not really sure why I asked for tips so just ignore that

@FabioulousPizza 3 месяца назад

no, it has no name

@userl-mo4sl 7 месяцев назад

What method is the best?

@FabioulousPizza 7 месяцев назад

I don't think one method is better than the other. In my opinion, #1 is the most versatile, but you just have to find the right feeling with one technique and stick to it! Hope it helps 😀

@randypauley7863 Месяц назад

🍕

@FabioulousPizza Месяц назад

Right back at you 🍕

@SFzip 25 дней назад

What was the room temperature when you did these demos? My dough doesn't stretch easily; I think it's because I'm working with it at 67°F.

@FabioulousPizza 25 дней назад

May I ask what's the issue when you try to stretch the dough?

@SFzip 25 дней назад

@@FabioulousPizza The dough doesn't want to stretch; it just wants to shrink back.

@FabioulousPizza 25 дней назад

Mmh, I see, that's pretty common! Not sure if you already this video? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YcfmJmYeMEk.html

@SFzip 25 дней назад

@@FabioulousPizza Thanks for the link. Just watched and will try your way.

@FabioulousPizza 25 дней назад

@@SFzip Sure! Feel free to ask more questions, I replay to all of them. Have a nice weekend!

@RichTheNarrator 3 месяца назад

You are my savior. I just got a job as an (experienced) pizza maker, with no experience. The way you broke down the hand movements was better than any other video I've watched on the subject. I'm confident if I employ what I watched here I'll make it through the trial period 🤞

@FabioulousPizza 3 месяца назад

AAH! This makes my day! I'm so glad you've found this little video helpful and I sincerely wish you all the best in this new venture 💪🏻 I hope you will want to continue supporting me by watching my content and maybe sharing them with someone who might like it! Have a great time ⭐

@leth9320 2 месяца назад

I don't understand what I am doing wrong. I follow the recipe, prove the dough ball for a couple of hours, then divide it into seperate dough balls. Place them into a bread tray. I let them prove in the fridge over night and the next day took them out a couple of hours before cooking. By the time I was ready to cook, they had swollen to a really large size. When I scoopeed them out of the bread tray, they came out in a mess and the dough ball was difficult to form into a disc. I then tried to stretch them and they were a mess. Tasted fine, but looked horrendous.

@FabioulousPizza 2 месяца назад

Without knowing anything about the doses you use, I'd suggest to leave the doughballs in the fridge for longer and take them out one hour before baking or even less. Let me know if it works for you 👌🏻 Have a great week ahead for now!

@leth9320 2 месяца назад

@@FabioulousPizza Thank you buddy. I think the dough was over proofed.

@cronos4737 Месяц назад

It depends a lot of the flour you use the recipe must be adapted by the flour used, and you need to know , like feel and touch the dough, how it needs to be before rising and after if you didn't saw never touched a good dough made by somebody that knows this means you need to discover by yourself with many many trayings Short trip find someone just to show you what you need to achieve(rised dough ready to stretch and cook)feel strech and then you will know what are you after ....

@peterplantec7911 Месяц назад

It sounds like you have too much yeast. We use very little yeast, like 1 gram. You don’t describe your “mess” if the dough stretches back and won’t hold shape you likely massaged it a bit too much before stretching and the gluten that was relaxed has tightened up on you. Treat the relaxed dough very gingerly and stretch with respect…never roll it out.

@dzmalekvali1110 17 дней назад

I'm looking for a young pizza chef moving abroad to golf country middle east to run a trailer five or six pizzas on menu, beach 🏖️ front, look me up if interested or if you know any one interested, I'm the director of company and also self learning and doing courses to gain good basics. I like Roman style pizza. I like this video I put a like.

@FabioulousPizza 17 дней назад

Thanks for watching the video, I'm glad you like it 🙏🏻 There are various facebook groups where pizza chefs look for job, I'm confident you will find someone. As for the courses, that's where I can definitely help as I do remote teaching. You can book a session from this page: www.fabioulouspizza.com/workshops Feel free to get in touch if you need to ask questions 👍🏻