Perfect. This isn't the best explanation about this technique, it's the only one! Other channel just show how they do it, but no one actually teach you how to step by step.
I can't thank you enough, I know how to stretch pizza in the air but never the Neopalitan way. I have seen so many videos which weren't clear. You video is very clear and you explained it really well. I have made a batch of pizza last night and finally i am able to stretch it properly. Now its my go method for pizza stretching . Many thanks
This is easily the very very best video on UA-cam on how to do the Neapolitan pizza slap. Certainly the best I have seen and I think I've seen them all. For the first time I think I know how to do it. Now for the practice. Wish I could give you a triple thumbs up. Thank you very very much!
Caio Alessio. Grazie for the video. I've been stuck at stretching pizza. For whatever reason, I suck at stretching. This video has helped. Not perfect, but it has helped. Grazie Millie
Finalmente uno che spiega bene la tecnica dello schiaffo!!!!! Era ora! Hai spiegato benissimo oltre ad aggiungere elementi nuovi per non sbagliare. L'idea della tacca è grandiosa. Grazie, preparerò un panetto apposta per allenarmi! 😘😘😘
Thank you my friend that was very easy to understand. I'm just waiting for my dough to be ready and then I'll try your method. I'll get back and let you know. I'm back . Here it is Ok I'm back and I just got done making two 15 inch pizzas. I have been making my own pizza dough for quite a few years now. Sometimes I have trouble stretching the dough properly. This time I really paid attention to the cold fermentation and the warming up of the dough rest time. 3 days in the refrigerator and at least four to 5 hours sitting out at room temperature. I then used your method finger and slap stretching. I have never had an easier time yet stretching pizza dough. It is now and forever my go-to method. Thank you my friend I really appreciated this video . I had no trouble at all .Thanks
Our local pizza place here in Ukraine uses their bare feet to slap the pizza dough. They all have toenail fungus, but that just seems to get more fermentation from the dough.
This was the best demonstration of this technique that I have seen. Your dough looks a lot less wet than mine though, so I wonder if I still need to work on hydration. Anyways, Thank you for posting this - incredibly helpful!
Hello Alession! This is Alex from Greece. As all the other guys i have watched tones of videos about streching. Something i dont do well is that i try to stretch it with the above way but all the dough goes to the outside ring and my main dough is very thin! Then i quit, destroy it and so on :(
How many grams are in your pizza balls? Your dough seems very filled with air and I don't think I'm making my dough balls large enough. Great video, thanks!
It would've been nice if you could build from slow speed to normal/fast speed in the demonstration. And also the part where when you bring the right hand in and slap down, what to do with the left. Otherwise, such a good tutorial. Thanks a lot!
Perfect. This isn't the best explanation about this technique, it's the only one!
Other channel just show how they do it, but no one actually teach you how to step by step.
I can't thank you enough, I know how to stretch pizza in the air but never the Neopalitan way. I have seen so many videos which weren't clear. You video is very clear and you explained it really well. I have made a batch of pizza last night and finally i am able to stretch it properly. Now its my go method for pizza stretching . Many thanks
Electro.Lemon thanks you. I am glad i can help you
I just got a position as a pizza maker! Thanks for this video. The tip to practice with a wet towel was very beneficial!
🍕🎉
This is easily the very very best video on UA-cam on how to do the Neapolitan pizza slap. Certainly the best I have seen and I think I've seen them all. For the first time I think I know how to do it. Now for the practice. Wish I could give you a triple thumbs up. Thank you very very much!
Caio Alessio. Grazie for the video. I've been stuck at stretching pizza. For whatever reason, I suck at stretching. This video has helped. Not perfect, but it has helped. Grazie Millie
Increibile! Grazie per aver fatto questa ricetta semplicissima! Ottima mozzarella!! Mille grazie 🙏
Thank you so much. One of the best videos about that topic i have seen so far… and there already are plenty…;)
Finalmente uno che spiega bene la tecnica dello schiaffo!!!!! Era ora! Hai spiegato benissimo oltre ad aggiungere elementi nuovi per non sbagliare. L'idea della tacca è grandiosa. Grazie, preparerò un panetto apposta per allenarmi! 😘😘😘
Grazie! Como se dichi 'slap'? Schiaffo! Bravo. Ciao:)
Thank you my friend that was very easy to understand. I'm just waiting for my dough to be ready and then I'll try your method. I'll get back and let you know. I'm back . Here it is
Ok I'm back and I just got done making two 15 inch pizzas. I have been making my own pizza dough for quite a few years now. Sometimes I have trouble stretching the dough properly. This time I really paid attention to the cold fermentation and the warming up of the dough rest time. 3 days in the refrigerator and at least four to 5 hours sitting out at room temperature.
I then used your method finger and slap stretching. I have never had an easier time yet stretching pizza dough. It is now and forever my go-to method. Thank you my friend I really appreciated this video . I had no trouble at all .Thanks
Great to hear my friend. just pratic a lot and you will see how easy becomes
This is the best demonstration video I've come across, thank you. I just subscribed!
Good job, best explanation I've seen until now on UA-cam. Thanks
thanks
Thanks - that was a good tutorial. The stretching is by far the hardest part of making a good pizza, at least to me. Will try it out next time
let me know how is going
Very well said. Your examples where spot on. I appreciate the visual aids and the suggestion to use a wet towl.
Simply the best tutorial on UA-cam ..thank you so much 👌
thanks so much
Bravo, Alessio, grazie!
very good. I've watched many pizza shaping and slapping videos. This is one of the better ones. Simple and clear. Grazie mille!
Wet towel, genius! Gonna try that when i get home
Nice video how long should the dough sit out at room temp to rise? Thanks
Thank you for sharing 🥰🥰🥰
Thanks! Awesome presentation!
Grazie 🍕 👍🏻. Great video thank you .
Awesome video. Will try your technique soon
Thank you
Show me the results
@@AlessioLacco certamente! Sei sul instagram?
È AlessioLacco
Thank you from America!
your are welcome from ATLANTA GA
Really good video
This viddy is perfect!
Suscribed.
Thank you!
Fantastic tutorial, well done.
Your dough ball looks fantastic, very airy! What recipe did you use? What flour did you use?
Thanks
Taffy Brent Caputo Nuvola Super
Our local pizza place here in Ukraine uses their bare feet to slap the pizza dough. They all have toenail fungus, but that just seems to get more fermentation from the dough.
Bravo maestro ❤️😉🙏👊😎
grazie Thiago
This was the best demonstration of this technique that I have seen. Your dough looks a lot less wet than mine though, so I wonder if I still need to work on hydration. Anyways, Thank you for posting this - incredibly helpful!
start with lower hydration 65% and then move up. the one in the video is right on 65%
Bravo
Grazie
Approximately how large is the pizza supposed to be? If I have a 200 g dough how big of a diameter should it have
8-10 inch dough with 200g mine was 230 gr
Thanks
Hello Alession! This is Alex from Greece. As all the other guys i have watched tones of videos about streching. Something i dont do well is that i try to stretch it with the above way but all the dough goes to the outside ring and my main dough is very thin! Then i quit, destroy it and so on :(
just pratique dont stress out. it took me 3 weeks my self before i become a master
How many grams are in your pizza balls? Your dough seems very filled with air and I don't think I'm making my dough balls large enough. Great video, thanks!
Danvil 260gr Sir.
Thanks so much
When u feel the balls against ur chin its just enough:)
@blizzride
That's what you Mom said .
@@AlessioLacco How big of a pizza will your 260 gram dough balls make?
It would've been nice if you could build from slow speed to normal/fast speed in the demonstration. And also the part where when you bring the right hand in and slap down, what to do with the left. Otherwise, such a good tutorial. Thanks a lot!
Check my Master Class where I go more in depth with the tutorial
Can you share me your complete reciepe of pizza please
Nice dough
THANKS
👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
I knew it! So you rotate with your right hand. Hmm... 🤔
This video says slap..
Dont see no slap!
🤌🏼
Forza Forni!
very good ovens