Thank you, maestro! Your tips are so helpful! I have no idea that dough should be so much covered in flour, also top-bottom part is new for me (I always worked only on one side, and put it into oven dry-side up!). Great video!
bought a brod and taylor proofing oven. we have incredibly cold climate and houses here, im happy to say my dough is no longer like a rubber band, and i cant wait to try these techniques!
i found the best tip is ditch the 00 flour and go with what all the nyc places use and use a high protein flour , really allows you to toss the dough around without worrying about rips. i'm curious though what are your thoughts about lucali place and how they use a rolling pin/wine bottle for their initial stretch to get the surface area before they do gravity stretch.
Mrr. Pizza, Hey man you did good, most of the time I get bubbles, and they burn, so now I will try your method, Wish me luck, plain self-rising flour right? You're an expert, look at the size of that pizza..............BB
