How to Stretch (open) 12 Pizza Doughs by hand

One of the best and easiest things to prepare at home is certainly a pizza, especially if you love to cook. In order to make a tasty and perfect pizza, in addition to preparing an excellent dough, you also need to know how to stretch (open) and season it to perfection. By watching this video tutorial you can have some useful tips and correct indications on how you can stretch (open) up to 12 pizza doughs by hand like a professional pizzaiolo.


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A well-made and well-aged dough is extensible and does not tear while stretching it. If the gluten has not relaxed enough, the dough will be too elastic and will resist the spreading. If, on the other hand, the gluten is excessively weakened there is a risk of tearing and finding the pizza with holes.


During the stretching (opening) it is necessary to try to distribute the gases contained within the dough without letting them escape; if we are spreading a pan the gas distribution must be as uniform as possible. If we are making a round pizza, we will try to concentrate the gases in the cornice by using the right technique and a lot of Semolina Flour.

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