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.