Homemade Pizza, Doh!

There is only one thing that drives me to distraction in the kitchen: trying to shape pizza dough.

I watch intently at my local pizzeria. I watch youtube videos. I read different recipes. They all do it the same way:

  • floured board and hands
  • a perfectly round mound of dough
  • gently press the edges flat
  • lift dough over back of hands/knuckles to gently shape/stretch the EDGES only because gravity will take care of the center

Gravity takes care of the center of my dough with a hole.

If the dough stops stretching, did you know it is because you have to let the GLUTEN REST? for a few minutes? If you handle the dough too much it will get tough!

  • if dough loses its elasticity, lay it down to rest and WAIT
  • then repeat knuckle shaping edge of dough to 1/4 ” thick
  • BUT make sure you keep a lip on the edge of your dough
  • arrange the perfectly shaped dough on floured surface
  • slide it onto preheated baking stone in oven

Don’t get me started on shaping gluten free dough. It was easier to learn to roll sushi. Rice behaves.

0 comments ↓

There are no comments yet...Kick things off by filling out the form below.

Leave a Comment