How to Stretch Pizza Dough - 4 Super Easy Steps Revealed
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- Опубліковано 28 жов 2018
- For those new to the craft, stretching pizza dough might seem like a daunting task at first, but it really needn’t be intimidating! These four steps are the exact same techniques that we teach to all our new staff at Ooni HQ, and they’re perfect for beginners who are new to making pizza. Follow along with Ooni CEO and our resident dough maestro, Kristian.
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I used to work at a pizza chain years ago so I thought I had the method figured out. Well that method included using a sheet out machine where you would drop the ball in, it would come out as an oval then run it through the second stage that would make it a more rounder. Stretching to fit the pan sure I had that down, using your knuckles even throwing a spin in the air. I've been making homemade pizza for some time now and it's usually always good not every time though and this video definitely made some improvement. I'm glad I found this video, I followed the technique my God was it easier to stretch. It worked out perfectly with a nice airy crust. The crust was absolutely perfect all the way through. Thanks for the video, I'll be making pizza a lot more now.
We are so glad to hear it! Happy pizza making 🍕
Short, sweet, and to the point, thank you, sir.
I have been working in a pizzeria/brewery since April making Neapolitan style pies and learning how dough works and how amazing yet simple pizza is makes me appreciate pizza so much more.
pizza and shwarma places are easily the most profitable products to sell in the food industry. produce and production cost is low, marginal profit per product is high and demand is high... really cant go wrong with a pizza place
Best guide ive seen for this, thank you
Simplicity...Clarity and brevity! Thank you... ❤️
Always happy to help our community make fantastic pizza, Zephie! If there's anything you'd like to see here, let us know 🥰
This is a game changer for me! Thank you!!!
Omg best guide ever
Great Vid - helps me along on my pizza making learning journey !!
Got2EatPizza You’v made some great videos yourself 👌
Thanks for this great demo. Soooo glad you didn't tell me to throw the dough in the air.
Useful video thanks, any info on the release date for ooni 3 gas burner attachment in Denmark , looking forward to using this.
Nice tutorial!
One of the clearest tutorials yet. Well done Sir.
Thank you so much for the words! We've let him know 💪
Great vid, one to watch over and over.
Addiction
Great video.
My Ooni 3 is my favorite thing that I own.
Had a frozen par-cooked Ooni pizza last night. My supply is gone so looking forward to my next dry weekend to cook for family and friends and restock my freezer.
My only gripe is that the Ooni is so well made that I’ve no excuse to upgrade to the Pro! My 3 looks like it’s going to last a long time.
This is so awesome to hear - We're glad you love your Uuni 3 so much!
kb
Thank you so much.
Thank you very much! It was nice to find a video th that didn't include tossing. Tried this tonight for the first time and ended up with an actual round pizza !
That's so great to hear, we're glad it helped! Tossing definitely looks impressive but it's definitely not necessary to get a nicely stretched pizza.
lovely ideas
Nice one - thanks Christian!
UA-cam
It looks so easy, but so difficult to do :-) practice practice practice... Thx 4 the video!
Keep at it! You got this 🔥🍕
Great video! Concise and easy to follow! Thank you!
Thank you for your kind feedback! 💛
I wonder when we will get a gas burner attachment in Australia for that pro ..?
Looks great in the background :)
Who doesn’t like pizza
Nicely done Kristian
Lol
very good demonstration. The background junkie music doesn't help watch chef John he has the right approach to music.
Great how-to video, just wish the music wasn't so loud and distracting. But I'll be watching this again. Thanks.
Great video thanks! Can a person just use a roller to get the dough ball to size? Also I just received the Nexgrill ORA we just love the idea of a manual turntable our first two pie’s came out perfect, just turned the flame down to about half!👍🏻☮✌🏻
Some folks do like to use a rolling pin to stretch their dough but it will push a lot of those great air bubbles out when using a roller 💛🍕
I just got a job at a pizza place, this is helpful
Can’t wait to receive mine. Still in back order
Thank you so much for your patience - we promise it will be worth the wait 🍕>JM
I used to work in a national chain pizza shop for a few years and this is the way they slap out the dough
I just want to get clarification on one aspect (although I think I know the answer). When you do "the parachute," are both your hands near the rim, and you stretch out the dough between those parts of the dough? Are is one hand in the center of the dough and the other out by the rim, and you stretch that way?
Great question! For our Parachute Method, you will want to stretch your dough from the center of your dough outwards. If you find that certain areas are becoming too thin, readjust your dough and focus on areas that are thicker near the outer portions of your pizza dough. If certain areas do start to tear, simply pinch the areas back together. Most importantly, don't stress too much when stretching your dough! Practice makes perfect, and it's all about having fun. 🍕
Nice
Great tutorial man (I start at Pizza Hut on Monday) 🍕 🍕🍕
You're welcome! Good luck with your new role. 🍕
I will have to change my dough recipe. I have never been able to make a round pizza by stretching, and then I can never get it to stay round as I slide it in. I wonder if my dough is too sticky. I have several times completely lost the pizza because it sticks to the peel, and I use more flour than in this video.
Use more flour. I work at Disneyland stretching pizzas all day. We use a lot of four. Mine are perfectly circular.
Here’s a good recipe. Remember to use Tipo00 flour, it’s very strong and perfect for pizza.
This makes 4 pizzas (4 dough balls 260 grams each):
Tipo00 Flour: 630 grams
Water: 391 grams
Salt: 19 grams
Yeast: 0,71 grams
Let it ferment in room temperature for 19 hours.
Mix out the salt and yeast in the water before adding the flour. Work it in a kitchen machine for 10 minutes. Use fresh yeast. Good luck :)
Use just a bit of corn meal on the peel, much better than flour. It won’t stick and the pizza will slide super easy into the oven. The corn meal does not burn nor mix with the dough, just wipe it off the peel at the end of a baking session
My constant problem with the stiring wheel is that the dough rips somewhere from the center. I could tell the dough ball is thick enough to strech to the size I want, but the uneven distribution of its thickness make it hard for me to spread it beyond a certain point since it will always rip. Is this because I was using bad yeast? less flour? not enough kneading? or maybe I was aggressive with the stretching process? curious to find out the reason. Thanks!
There are a number of factors that may be to blame for ripped dough, and we'd love to talk about it!
First off, you'll want to determine the ideal size for your pizza. For a 12" pizza, we recommend using a 250g dough ball. For a larger 16" pizza, aim for 330g. If you try stretching a smaller dough ball too thin, it will inevitably start to tear. Next, you'll want to make sure you're using a high-protein pizza flour, which will develop a strong gluten structure during the fermentation process.
Another possible factor is that your dough is either under proofed or over proofed. We recommend following the instructions for our own Dough recipes for optimal results. Lastly, if you are working with a cold proofed dough, make sure you're allowing your dough to get back up to room temperature before attempting to stretch your dough. This will give the gluten enough time to relax.
We hope this information is helpful! If you find that your dough is still ripping or isn't stretching quite the way you'd like, please feel free to contact our Support Team at support.ooni.com for some additional stretching advice and our own dough secrets. 😊🍕
Wonderful and extremely well described. Will you adopt me? I shall pack and check back for directions. Cheers!
Is it ok to use these ovens indoors as done in the video?
Hey Simon, Ooni Pizza Ovens are outdoor use only. In the video oven is being used in the big industrial building with special ventilation and air extraction system.🍕✌🏻
Your book states 160g dough balls for a 12” pizza but a comment you posted a while ago mentions 250g. I’m struggling to get the pizza to have a big bubbly crust so which one would you say is right/best?
We would recommend a 250g dough ball 🙂
I was hoping to use naturally fermented and risen sourdough to make pizza crust. Have you used sourdough? Is it same process?
We have a great video on making sourdough pizza here: ua-cam.com/video/TJKuROP5z9I/v-deo.html 🙂
Again an amazing video #ooniversity
UA-cam
Am I imagining a Finnish accent? (no, I googled it). And now for my pizza. On a monday. Because I took the dough out to the fridge yesterday. Also my brother has this pizza oven. I paid half of it, it was a 30th birthday present.
Have a great pizza party! 🔥🍕
Can you use the uuni 3 indoors if you have the gas attachment?
Rey Shah Hi! No, I’m afraid it’s only certified for use outdoors ^kt
@@Oonihq thanks for the reply! I swear this video is indoors though
Rey Shah it is “inside” but they most likely have a professional kitchen hood system to clear the air, or this is just a set somewhere with big open spaces.
For liability reasons, they will say it must be used outdoors. But what the heck, try it indoors and keep a carbon monoxide detector nearby and a fire extinguisher. If something goes wrong, you’ll be prepared
Should the dough be room temperature or cold/straight out of the walk in??
We recommend stretching your dough when it is at room temperature. This will give you the best results! 🍕
@@Oonihq Thank you for the reply!
The lack of cheese on that pizza makes me really sad. :(
Helped me stretch dough though thanks :D
Looks really fancy, but not like something would pay more than $1 for.
I noticed you spread a little oil over the pizza before cooking ! Does this help ?
Hey Mark! The oil enhances the flavour 🍕
F.
Can you use the Ooni karu with gas attachment indoors?
Their literature for the (both propane and natural gas) Koda series says outdoor only.
The oven behind you, what is that called?
Ooni Pro 🍕
Thank you for this video. Much more experience with baguette and croissant baking so this instruction is gold.
What is the best way to freeze pizza dough? This is how I magine the process:
1. Stretch, shape, add tomato sauce, then cover with wax or parchment paper and plastic over it then freeze?
2. When ready to serve, straight from freezer to oven? For how long?
3) THEN add remaining toppings and bake some more until cheese bubbles?
Please correct any part of the process above. Thank you in advance for sharing your experience and guidance. If I can have pizza dough ready on standby, I would be able to serve it more frequently!
Thanks for the feedback! We recommend freezing pizza dough balls after their first proof. Alternatively, you may also par-bake and freeze the pizza crusts, without the toppings! We recommend adding the toppings before cooking and serving your pizzas 🍕💛
@@Oonihq Thank you for taking the time to respond and to provide instructions! ❤️
Very helpful. I had to play a couple of times to get past the background music
Tell me about detail your oven, please.
Hey! We have 6 different pizza ovens to suit varied fuel and size preferences plus cooking needs. Most people tend to go for a particular model because of the fuel (either gas, wood pellets, wood pieces/kindling or charcoal) or the model size. Check out our pizza oven comparison page to help guide you: ooni.com/pages/oven-comparison
What model of oven did you use at home?
Any of our ovens are great for home use! Only the Volt 12 is certified for indoor use though. ⚡️🍕
I just started working at a restaurant and I got stuck on the pizza station. We have a 1000' wood fire stone oven. It's amazing, pizza cooks in like 2 minutes. I'm not good with stretching the dough yet. I'll take any tips. Also the dough kinda sucks, too doughy. Any advice or anyone have any good dough recipes. We make a 12 inch pie with a 14.5 ounce dough ball
Our tried and true recipe is our own! You can find this on our site here: ooni.com/blogs/recipes/classic-pizza-dough
What if I break the dough while stretching? Can I fix it?
Great Q! We have a helpful article about this here: support.ooni.com/en_us/i-have-tears-holes-in-my-base-S1csnR_Mo#:~:text=If%20your%20dough%20is%20tearing,enough%20gluten%20in%20your%20dough.&text=Pizza%20dough%20needs%20flour%20with,or%20strong%20white%20bread%20flour. 💛
New spelling?! When will gas burner conversion come to the US for the UUNI 3?
ooni.com/collections/accessories/products/gas-burner-for-uuni-3
Hey Paul! The Gas Burner for Uuni 3 is ready to order. Check it out here: ooni.com/collections/shop-all/products/gas-burner-for-uuni-3
You can read about our name change here: ooni.com/blogs/news/we-are-now-ooni
U
how to make this dough?
You can find our video guide here ua-cam.com/video/u48x2Agg0Ms/v-deo.html&
kb
In case anyone else liked the ending song, it’s called ‘Dérive’ by Theevs 🥰 Also, I seriously want one of those ovens to try my hand at making Neapolitan pizza 🤤 but I don’t think it’s the most apartment-patio friendly appliance in the world 😅😭
We have lots of customers who use an Ooni on their patio! 😉
My wife used these from stodoys and she's very satisfied. However. I love Yours !
How does Trader Joe's premade dough rate compared to making your own dough from scratch ?
Why the pizza have to be round? Can a pizza be square to put it in to the Ooni?
Yes absolutely why not! 🍕 Just keep the proportions Pizza:Ooni oven 🎉
The music is too loud
I literally stopped the video thinking maybe I had somehow turned on 2 videos at once.....distracting when your trying to listen and learn a new skill. Music is really not necessary.
Do you have a good pizza dough recipe?
Hey Wen! We have lots of recipes on our channel, we'd recommend the Classic Dough Recipe for starting out. We also have a dough calculator built into our App, where you can create your own recipe to suit your conditions 🍕❤
How on earth is it possible to get such a flexible dough without it sucking up all the flour at once?? Mine is sticky as slime!! I’ll check if there is a turtorial on how you make the dough, I guess😅
Our classic dough recipe is a great place to start! And a tip for sticky dough - give it more time to rest between kneading it. 😉 ooni.com/blogs/recipes/classic-pizza-dough
Le 1er mouvement est comme celui d'un chat sur une couverture 😅
Always add the basil leaves AFTER the pizza is baked.
C'est faux
The dj deck? Really?
Diet cheese pizza
just got a job making pizza I suck at this
Congrats! You can do this! 💪
@@Oonihq thank you! 12 hour shift today
my first few pizzas have been absolute abominations 😅
You're not alone, we've had our fair share of questionable pizzas too! 🍕😅
There is definitely a learning curve but practice does help and it's a delicious experience. Enjoy your pizza-making journey and remember: we can't taste shapes! 😉
UA-cam
Turning a ball into a pizza base I found isn't easy. Real art to it and not find it simple
What if I have 💅 nails😫
The parachute method shown as the last method in the video may work best! You utilize your knuckles more so than your fingertips 🙂
@@Oonihq oh thank you very much. I am attending my daughter’s pizza party tomorrow and have been given this task😭
Great info but lose that music with “singing” in it. Terrible choice.
UA-cam
Somebody please arrest this guy
For being awesome?! We think we'll let him stay! 💛🍕
Kinda stingy with the cheese
The great thing about pizza is that it all comes down to your own personal preferences! We recommend keeping toppings lighter to ensure that you are able to successfully launch and retrieve your pizzas with ease. Too many toppings will weigh your dough down, which may affect how your pizza cooks. However, we always encourage you to fire up your Ooni and launch your pizzas the way you like it! 🍕
This is a joke 💀💀💀 that's not how you shell or stretch a pie
Thanks so much for your feedback! One of the things we really enjoy about pizza is discovering new methods and trying new things! From our pizza styles, dough methods to toppings! Always tasty too 🙂🍕
Kinda crappy styles
Don't worry, the dough is really strong and you won't damage it. Says he who has never encountered an issue in gluten just not developing regardless what I've done to help it.
Your pizza looks nasty
Lmao 🤣
It's possible you are used to mediocre bases with lots of uniform colourful toppings that make things soggy and over complicated but aesthetically pleasing