How to stretch Pizza Dough | Pizza for Beginners | Gozney
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- Опубліковано 28 тра 2024
- Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
Let's take it back to basics. How to open up pizza dough. @peddlingpizzas is back with more tips to perfect your pizzaiolo techniques, and this time it's stretching out your pizza dough ready to load up your toppings.
If you're looking for dough recipes, head to us.gozney.com/blogs/recipes/p....
#doughmaking #doughstretching #dough #gozney #pizzakits #pizzadough - Навчання та стиль
I like that you don't advocate for one method, but the one that works for the person. That means there's no wrong way to do it. Thanks!
Thank you I just started at a pizza restaurant I needed this.
love these tips !
currently saving up to upgrade to the dome so i can up my skills!
Really useful. Always get the weak point in the dough and never sure whether to ball it up and start again.
Thank you for the instruction!
So sick…super easy🤙
awesome video, thanks mate!
Absolutely great video with all the mistakes explained before they happen. Cheers!
I just bought a Dome, so after 3 pizza nights I am fine tuning my pizza skills. The oven is amazing, just making roast vegetables is an awesome experience. Thanks for going over the 'basics', once you have the right oven you naturally want to make perfect pizza.
3 pizza nights ? Only ? You must be a quick learner. Good on ya
great concise video, my favourite ive seen to learn. in the end i found knuckles easiest and pretty round
Thank you Sir. 🙏
is there a link to that blue scraper you use to lift the dough?
👍
are you running your roccbox on full blast?
Very instructive, but would be good to know which method is recommended? The DJ one looks easiest, but is it better or worse than the others?
It’s just a matter of preference. The hardcore Neapolitan style guys will say the first method is the only method but that doesn’t matter. Just do what’s easy for you and practice the other methods as you skill up.
Is this a 250g dough ball?
Is this video confirming that Gozney gas pizza ovens can be safely used indoors?
Using dry yeast how much would I need and would I have to put it in cold water as using fresh
im going DJ
What am I doing wrong? I tried stretching my dough ball it kept shrinking back to same size small and thick. I got the dough from a local pizza spot that makes great pies!!! It was horrible and a lot of work. First time is my excuse. Are there any tips of suggestion you can add. I’ve tried 4 times and each was a failure. I have 16 inch pie dough balls cut in 1/2 so I could have it fit into my solo oven. I struggled throughout the process
I don’t know if this is the same problem you’re having but when I experienced that it was because my dough ball was still too cold or cool from refrigeration. When I allowed the ball to fully proof to room temperature - minimum 3+ hours depending on time spent in fridge and ambient room temp - it eliminated the ‘playdough’ effect completely. A soft, room temperature dough ball is very easy to stretch and doesn’t require much flour to work into your desired size. Best of luck. ;)
If you mess up making your pizza and try to correct it by remaking a ball, it will become elastic due to breaking the structure of the dough. More than likely you will need to let it rest for a few hours and try again
@@sanctuary2103 Yes, exactly this. Let the doughball rise to room temperature. I usually leave them out for at least two hours before attempting to stretch them out.
It’s because the dough needs more proofing. Als the pizza shop how long it needs to have the final fermantation. 99% sure that’s why it was “bouncing back” into shape. When the dough is ready, it looks and feels relax…
Dj
The flour is too messy, I used to use it for some years. Semolina is the secret!