How it works
Start by bringing your dough to room temperature. Cold dough is stiff and prone to tearing, so allow at least 30 minutes out of the fridge. Lightly flour your hands and work surface to prevent sticking, but avoid over-flouring as it can dry out the dough and inhibit stretchability. The goal is to keep the dough supple and hydrated. Begin shaping by pressing the centre of the dough outward with your fingertips. This pushes the air bubbles towards the edges, which helps create a thicker, well-defined crust or rim. Use gravity to your advantage by holding the dough up and letting it stretch naturally. Rotate it gently as you go, supporting the base with your knuckles or hands to avoid thin spots or holes. Avoid using a rolling pin as it crushes the delicate gas pockets that give the crust its lightness. Keep the rim slightly thicker than the centre to trap air and create that classic puffy crust. If you notice any tears, patch them gently by pressing the dough back together without adding extra flour. Once stretched to your desired size and thickness, the dough is ready for toppings and cooking. This method preserves the dough’s structure, ensuring a better texture and an even bake whether you use a wood-fired oven, BBQ, or home oven.
Best for
- better crust
- less tearing
- more even bake
- light, airy pizza bases
- hand-stretched artisan pizzas
Common mistakes
- Using a rolling pin and crushing structure
- Stretching cold dough and tearing it
- Over-flouring and drying the dough
- Handling dough too roughly causing holes
- Not allowing dough to rest before stretching
