Watch This Before You Stretch Your Pizza Dough By Hand

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When it comes to stretching your pizza dough by hand, it is ONLY one type of flower that should be used. (In my opinion)
Spolvero Fine and Spolvero Grosso is a specially selected Semolina flour to be spread on the workbench.
This ingredient actually plays a very important role in the processing of the dough.
#doughstretching #pizzamaking #pizzatips
Prepare the workbench by removing any excess moisture and help, therefore, to ensure that the dough does not stick to the table while you work and pull it, avoiding clouds of dust.
But that's not all: it has a second, no less important role! When you put the pizza in the oven, the semolina will not stick to the dough but will help create the crunchiness of the crust, it will not burn and therefore will not have an unpleasant olfactory and gustatory impact on the aroma of the cooked product.
And now you just have to try: the next time you get the chance, try using the semolina flour, you will see that the pizza will extra gain in goodness!
Stretch your pizza dough by hand: • Stretching Pizza Dough
How NOT to stress your pizza dough: • How to Stretch (Open) ...
How to Stretch (open) 12 Pizza Doughs by hand:
• How to Stretch (open) ...

Опубликовано:

16 окт 2024

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Комментарии : 22

@leftbank0693 3 года назад

I tried semolina for stretching and my pizzas turned out much better. They were round, did not stick to the peel and much easier to stretch and shape. Grazie!

@Lo_Sbrano 3 года назад

Thanks for sharing

@crabjoe Год назад

I've had an Ooni Koda for years and always had trouble stretching and trying to make sure my pizza wasn't stuck to the peel before launching it. Watching others online being able to make a pizza on the peel and still have it glide off the peel was a pipe dream. Fingers crossed that the Semolina flour does the trick because trying to get just the right amount of cornmeal on the peel just didn't seem to work. Thank you!

@eugenetswong 4 месяца назад

Hi! "Fingers crossed that the Semolina flour does the trick because trying to get just the right amount of cornmeal on the peel just didn't seem to work." How did it work out for you?

@raybroccolo5323 2 года назад

You have helped me more in one you tube than 100 others have. I operate a small pop up and find this so useful. If I give all semolina and as much as it takes I have zero problems with stretch and cook. Thxs

@Lo_Sbrano 2 года назад

Love you! Thanks

@edithharmer1326 2 года назад

Wow! Educational! Very, very helpful! Thank you for sharing! Greetings from Singapore!🇸🇬🌷 Edith, a happy Subscriber.

@Lo_Sbrano 2 года назад

So nice of you! Thank you Edith

@eugenetswong 4 месяца назад

Thank you!

@swissdadmakes3367 3 года назад

Thx soo much man, i was always wondering why some use normal flouwer and some maestros use semolina, may i ask you what the ideal temperature is bottom and top oven heat? Cheers from switzerland

@Lo_Sbrano 3 года назад

Hi, Swiss! The temperature top should be allways higher then bottom! If you are using a PRO oven with ''refractory chamber'' (a oven that gives heat from bottom, top, and sides) Then your temp should be 320°-330° ONLY TOP (even higher, depends on how much work you have) Based on how much work you have you turn higher 10min at a time the bottom. In pro terms is like level 7 up and 0 bottom. (Forno Moretti) But in domestic oven my best guess is to operate with 90° bottom and 10° bottom. But then again... it depends on the tipe of home oven you have my friend. Anyways, if you need pro help i will help you with all i can! (And if you pass by AOSTA come visit me! I offer you a pizza! ;) )

@Lo_Sbrano 3 года назад

I almost forgot, sorry! Do you have a wood-fired oven?

@swissdadmakes3367 3 года назад

@@Lo_Sbrano thx very much, i have the effeuno electric home version, goes up to 500°c, as far as my first attempts showed, around 430 is ideal, thx man keep up the videos!

@christiangindro7544 3 года назад

THX for the suggestions man! But, what do you think about adding also some charcoal to the dough? Someone may say that It would be a real panacea for our digestive system..

@Lo_Sbrano 3 года назад

Hi Cristian! I would rather recommend using ‘’cuttlefish ink’’ instead of charcoal. You are right, charcoal used in wrong quantity does cause a huge reaction to your stomach! :)

@bartscave 2 года назад

Thanks! Learning a lot from you!

@Lo_Sbrano 2 года назад

Thanks for watching!

@martindaniel9602 3 года назад

Hello,can i ask for guidelines for the oven we use.morello forni,gas oven,we have 2 burners,top and bottom,what is the ideal temp for the top and bottom please?we are using 400 at top and 250 at bottom for the meantime.

@Lo_Sbrano 3 года назад

Hello Martin! To be honest, I never used a GAS OVEN. :( But I use a Moretti Electric Oven and my temp top is 330° bottom 0° because if you are not making many pizzas at once, the top will heat the bottom too much. So for my works perfect! I recommend that you do the same. And start from there. Do the first pizza and see how it comes out... I'm sorry, but that's all I can say for now. Thank you for texting me

@slingshotshooter7536 Год назад

does it matter if it is double milled semolina vs regular semolina

@eugenetswong 4 месяца назад

I don't know, but I think that regular semolina is better, because I want to use the biggest size of piece of flour. Try both, if you already have double milled, otherwise try just regular. Have you tried it already.