Stretching a perfectly round pizza dough!

[@winniechen3525]

This is actually one of the best methods I’ve seen, once you get the hang of it. Using the left hand as a guide to get the crust first, then flipping it and just stretching it out following the crust is pretty genius. Love it❤

[@doughcheesesauce]

Glad it helped! Thank you!

[@itzsheena5941]

Why is this shape so perfect? 😭😭 I need a lot more practice. Man I'm so jealous!

[@doughcheesesauce]

Years of practice!

[@isabellechiarelli7902]

Also this dough is not really good for a pizza 🙊 this looks more like pie dough...
Pie dough is easier to extend and to shape.

[@joshtuk]

Very dry dough.

[@joshtuk]

@@isabellechiarelli7902this.

[@01beachdude]

Hands of an artist. Bravo

[@doughcheesesauce]

Thank you!

[@shlankbank]

Solid stretch man!

[@doughcheesesauce]

Thanks!

[@jhdrift]

Perfect crust😮

[@pizza-mana.k.a.pizzaparker3615]

Its decent

[@hanslanda58]

Not perfect at all lmao

[@hec--tor3519]

It’s not easy to stretch the pizza dough but I been watching your video and I feel like I can do it
Thanks for sharing your experience 😊

[@doughcheesesauce]

You can do it! Thank you! Alot of practice!

[@joshtuk]

What’s your hydration? Looks kind of low. It’s hard to stretch like this with dough north of 65% as it’s too soft and tender. It won’t spin on the table like that.

[@doughcheesesauce]

Yes a bit lower in the 60’s , New York style

[@ossamanasser1314]

Can you tell me what is the dough recipe please ? Thank you

[@pillowzzzbox3466]

Pls!!

[@rehashed6840]

I never knew I had to flip the dough after making the edges. Thanks.

[@doughcheesesauce]

Not necessary, but a good technique, as there is many!

[@venkatpuneeth]

how was the crust after baking... dense or large bubbles?

[@doughcheesesauce]

See my other videos.

[@Mudra1012]

that's not a pizza, that's a piece of art

[@doughcheesesauce]

Thank you!

[@risingtide_official]

If I make a round pizza, something is wrong.

[@captaincoconut3031]

absolutely beautiful and inspiring

[@doughcheesesauce]

Thank you! Cheers!

[@anthonette228]

Amazing talent ❤🔥🙏🏽

[@doughcheesesauce]

Thank you much!

[@StevenHeapRecipes]

It's all.about the kneading a resting, then the dough stretching is easy

[@Algebra2Master]

Love the technique!

[@doughcheesesauce]

Thank you! Cheers!

[@teawithjesus3235]

Well done. Don’t know why our dough always stretches back small. So frustrating

[@doughcheesesauce]

If your dough is too elastic feeling you may have over mixed it

[@hananurrehman]

Rest your dough. Rest it for 1 hour then roll it out. Then let it sit again. Relax the gluten.

[@theresaevans2072]

Use 00 flour and it will be soft and stretchy. That's likely what he's using here.

[@relevation0]

​@@theresaevans2072he is using all purpose

[@santosvenegas6422]

Nice technique

[@doughcheesesauce]

Thank you! Cheers!

[@hernanmurillo8925]

Are you turning it ? Or just massaging it in place?

[@doughcheesesauce]

Yes turning

[@workbirdygaming]

That was great going to try this tonight 😊

[@doughcheesesauce]

Hope you enjoy

[@BLTwithMayo1]

Best technic

[@doughcheesesauce]

Thanks!

[@rwaka9846]

Wow, i need to learn this. I try and then end up whipping out the rolling pin!!😢

[@doughcheesesauce]

Practice!

[@jessedewayne2304]

Man thank you!

[@doughcheesesauce]

Glad to help!

[@decimus785]

Most perfect shapeee i've ever seen

[@doughcheesesauce]

Appreciate that!

[@jakariatalukdar5011]

Nice 👌

[@doughcheesesauce]

Thank you! Cheers!

[@jobapply5641]

Can you give me that Dough Recipe 💗

[@iComputerfreak]

How many grams was that dough ball? That looks considerably more than I used last time and may be the reason mine always come out very thin.

[@doughcheesesauce]

Just under 600 grams!

[@iComputerfreak]

@@doughcheesesauce Well, I used 240g. Definitely gonna use more next time! Thanks!

[@doughcheesesauce]

That’s probably good for personal. This was a lg pizza!

[@drebk]

600g boy howdy, 16inch?

[@normp3273]

Do you use bread flour or AP flour? And do you have a recipe for this? Thanks in advance!

[@doughcheesesauce]

All purpose flour, and im working on a “at home” recipe for everyone!

[@johnnys136]

Great video, and thanks for sharing us your recipe

[@celestial5693]

difference is your pizza is already round when you put it into the flour. Mine tend to be very interesting shapes!

[@doughcheesesauce]

Practice your dough rolling skills

[@celestial5693]

@@doughcheesesaucedoes how the dough is balled before being fermented play a part in the initial shape?

[@apajaaboleh]

Try 75% hydration

[@jason82180]

Exactly. It’ll look like someone smeared caulking all over the counter.

[@MozkarLozada]

Sauce is what makes the edge

[@banginzaza]

Domino's: You're fired
😂😂😂

[@doughcheesesauce]

😂😂

[@JenGuinid]

What kind of flour you used? Thank you

[@doughcheesesauce]

All purpose!

[@LAchives44]

BEAUTIFUL 🤩 🍕

[@doughcheesesauce]

Thank you 😋

[@cantwealljustgetalong2]

keep going thats like a thick crust personal pizza

[@Nagamah25]

Wow ❤❤❤❤❤❤❤

[@nishantmudgal4434]

How much hydration??

[@doughcheesesauce]

About 65-70%

[@janradovanovic9172]

Ok, try making that at 65% hydration, while puting out 300 pizzas a night... nice method for one pizza tho! ❤

[@doughcheesesauce]

A couple guys are necessary for sure.

[@user-lk9re9uu3p]

Thank you

[@doughcheesesauce]

You're welcome

[@pizza-mana.k.a.pizzaparker3615]

I give it a 7 out if 10

[@Nomuch2say]

Satisfying for what it is. There's zero air in this dough though

[@doughcheesesauce]

New York style is usually less hydration for a thin crispy pizza.

[@miscynar]

Go learn in italy bro thanks

[@sandeepsmatharu]

How much the ball weigh?

[@stephendelacruzone]

Looky you... a Pizza Stretching Maestro👑 😅

[@doughcheesesauce]

😂😂😂

[@GarethRiffStevens]

People think this is easy until you try, it's so physically exhausting, ache all over from it after making 400 pizzas in 6 and a half hours.

[@doughcheesesauce]

Thank you! Lol

[@foofghtr]

Two of my late friends did this everyday, my buddy Luigi for 30 years as a pizza maker and my friend Vincenzo as an owner for 50 years.
He employed Luigi for about 20 of the 30 years.
Vince’s business did about $50,000 a week in business before he died.
Both men come from Abruzzi Italy.

[@doughcheesesauce]

Amazing! Hard work and dedication for sure!

[@AngelicaLovelock]

Incredibile la storia. io amo l'italia e sono una pizzaiola :) @@foofghtr

[@bikramgrg5422]

VERY GOOD❤❤❤

[@doughcheesesauce]

Thank you!

[@you.got.gapped.racing44]

The crust is going to be hard, try working the inside (1 inch from the bottom to 1 inch from the top, then try the Neapolitan method, with 70% hydration and you will make better pizzas

[@doughcheesesauce]

This is a NY style dough.

[@you.got.gapped.racing44]

@@doughcheesesauce for the love of god don’t call that a pizza

[@ICallBullTV]

@@you.got.gapped.racing44 oh get off it

[@you.got.gapped.racing44]

@@ICallBullTV brother is making a brick wall

[@evandale9076]

@@you.got.gapped.racing44neopolitan is pretty good but there’s different styles of pizza. dude owns a business and you’re trying to give him tips…. keep driving those video game cars hahaha

[@wastedShaman]

Thing was already rounded when he started.

[@user-qt6ju3qm3j]

That is my way

[@sethappleton7628]

I wanna try low hydration so bad, also i could finally learn how to do those tricks that my gf shows me of the guy like rolling it on his arms and shit.

[@doughcheesesauce]

You definitely can!

[@benloper5727]

How to stretch a perfectly round pizza dough. Step 1: start with a perfectly round pizza dough.

[@doughcheesesauce]

Yes! It all starts with rolling the dough perfectly and also taking it out of the tray a certain way. Most people over look these things. Or i just am very particular lol not sure

[@masonb471]

Do you roll the dough ball to get the circle shape before stretching?

[@theheavyweight2008]

Bravo

[@doughcheesesauce]

Grazi

[@jerseydevil1]

Thank god you didn’t start twirling it around with all that arm hair 😂 jokes aside good work my man

[@doughcheesesauce]

Hahaha thanks!

[@skrskr9000]

Seen you on another video making a comment about forearm hair. we shed skin cells all day long . Plenty of skincells in everything you eat unless someones fully gloved up n covered up when preparing your food which just isnt the case almost ever. So relax. All microbs are killed in oven temperature.

[@edrisfirooz5038]

I’m from Iran and I need the recipe of the pizza sauce

[@doughcheesesauce]

Ground tomatoes! Salt sugar pepper and basil for taste, that is all you need

[@user-ij3wk9hj6r]

@@doughcheesesauce which pepper.? Black pepper.?

[@chefanddough]

Add also some olive oil

[@jaikisamil4612]

Jismr pizza ke bass ko dubote h stretch krne k liy uska name kya hai

[@sliman8100]

This looks like 50% hydration.... Its beautiful but you locked the air in the center

[@doughcheesesauce]

About 60% + ish.

[@takumiinitiald7057]

Respect straight forward and perfect

[@doughcheesesauce]

Appreciate it!

[@louissabatini6745]

That's a big ass crust

[@user-xc2it9ec7b]

21 век... Существует множество раскаток для пиццы, это и быстро и вкусно, а не вкатываете свой эпидермис в тесто...

[@viking7142]

Actually no, you cannot stretch the dough using rolling pin because inside the dough, there are alot of air bubbles as a result of the fermentating process, and if you use the rolling pin, all the bubbles will exit the dough and the pizza texture will not be the same(will not be airy but flat)

[@user-xc2it9ec7b]

Оно дрожжевое по - любому в печке будет пузыриться...​@@viking7142

[@USA.THE.LAND.OF.GUNS.702]

Trying this

[@doughcheesesauce]

Let me know how you do!

[@3riversgirl777]

wow

[@Kosovari37]

Profesional straching

[@doughcheesesauce]

Thanks!

[@Kosovari37]

​@@doughcheesesauceoh , thank you man

[@notmebutyou8350]

Domino?

[@doughcheesesauce]

NOt you

[@garoca13]

This is un mappazone 😢

[@doughcheesesauce]

Ok

[@user-qm4pn9zr9f]

😂😂😂l impasto é troppo freddo😅

[@doughcheesesauce]

Not for NY style.

[@middnight3474]

Sum ting wong

[@sallyhu5028]

But he started with a ROUND shape. Need to see how he got to that stage ... the video only starts after the circle has been achieved. Anybody?

[@doughcheesesauce]

How the dough is rolled is very important to its shape

[@mw9061]

slow

[@doughcheesesauce]

not intended to go fast

[@krad1314]

@@doughcheesesaucethe difference between cooking for money and for love & family

[@RoyChavezSer]

But no holes, nice fluid movement. No wasted energy on showboating. He could crank out pies all night long at that speed. Very nice

[@Khadka.sandesh911]

@DoughCheeseSauce

[@YarMOkaf]

This is bread, not pizza

[@doughcheesesauce]

False

[@haKe110]

wont be good pizza, underfermented dough, very low hydration.

[@altavista777]

this is not the right dough, it is very dense

[@doughcheesesauce]

For NY style. Yes it is. Please watch my other videos for how the dough cooks.