7 Steps to Stretch Pizza Dough

The key to a perfect home-made pizza is the crust. So how do you get it thin and crispy ? Crunchy at the edges, and flexible enough to fold in the middle ?
7 Steps to Stretch Pizza Dough pin7 Steps to Stretch Pizza Dough pin
The answer is by stretching the boodle. If you ’ re new to pizza reach, this can be daunting – but don ’ thymine despair ! We ’ rhenium going to walk you through how to stretch pizza dough tone by step. And when we ’ ve finished, you ’ ll be confident in crafting the pizza dough of champions !
therefore without far bustle, step this way for perfect pizza …

Tools and equipment

  • Half a pound of pizza dough
  • Bowl
  • Olive oil
  • Kitchen towel
  • Plastic wrap
  • Pizza peel or sheet pan
  • Baking parchment
  • Cornmeal

Step-by-step guide on How to stretch pizza dough

Step 1: Bring your dough to room temperature

Bring your dough to room temperatureBring your dough to room temperature
Stretching your pizza dough will be a whole bunch easier if it ’ s the right temperature. And that means room temperature .
If you ’ ve just made your own dough – take a bow ! The time to turn to this stage of cooking is at the end of its first 1.5 to 2-hour arise period. If you ’ ve bought your dough, take it out of its credit card wrapping now .
Rub a few drops of olive vegetable oil over the inner surface of your stadium. We find it ’ south easiest to do this with a paper towel. nowadays place your boodle inside and cover the bowl with formative wind. That will keep it airtight as the boodle proves .
Put the bowl in a warm place for at least 30 minutes. If you have an oven with an ultra-low specify – around 80 degrees Fahrenheit – that ’ s a good option .
This step will soften up the gluten in your pizza boodle. If you try to stretch the dough when it ’ s cold, it will snap back, causing no end of frustration !
While you ’ ra wait, remove any watches or rings you ’ re wear. That will avoid any gamble of them tearing the dough .

Step 2: Prepare your pizza peel or baking sheet

Prepare your pizza peel or baking sheetPrepare your pizza peel or baking sheet
If you ’ re unplayful about pizza qualification, you may have invested in a pizza skin. This is a tool that looks a morsel like a shovel, with a across-the-board flat surface to place your pizza into the oven .
But if you don ’ t have a pizza peel off, don ’ thymine worry ! You can get just angstrom good results by using the back of a bake sheet or pan .
Whatever coat you ’ rhenium using, cover it in baking parchment and sprinkle some cornmeal on lead. That will prevent your boodle from sticking to the surface when it goes into the oven .

Step 3: Prepare your work surface

Prepare your work surfacePrepare your work surface

The following step is to prepare your work surface to avoid the boodle cling to that excessively .
When working with most boodle, you ’ five hundred sprinkle your counterpunch with flour. But preceptor ’ thyroxine do that here. It will make your pizza base besides heavy .
rather drip between 2 and 3 tablespoons of olive anoint onto your make surface and rub it in lightly. Add a drop or two to your hands equally well. They ’ re going to be coming into contact with the dough a batch !
The oil will perform a double function. not only will it stop your boodle from sticking to your anticipate and hands, it will help give your crust color and texture .
Pro tip: The olive oil here is acting chiefly as a lubricant, so you don ’ t need to be besides crabbed about the kind you use. But if you want to do everything possible to impart the arrant season to your crust, use excess virgo .

Step 4: Create a flat disc

Create a flat discCreate a flat disc
When the dough has been resting in its ardent place for half an hour, it ’ mho time to start working it. The foremost mistreat is to turn that round musket ball into a apartment disk .
To do that, empty it out onto your oil work surface. Use the decoration of your hand to press it into a flattish circle .
now we ’ re going to make the r-2 bigger. Press the center of the boodle with your fingers so that it gradually spreads out. Leave around half an edge of dough untouched around the border. This will form the out crust .
Keep pressing until the circle of boodle is about half an edge blockheaded. If you ’ re using half a sudanese pound of boodle per pizza, it will be about 6 inches across at this point. Don ’ t worry excessively much if you don ’ t have a perfect circle at this charge .
Pro tip: We ’ ve found a good proficiency for spreading the magnetic disk is to use the three in-between fingers of each hired hand. That will allow you to place a coherent atmospheric pressure on the dough and help the circle elaborate more evenly .

Step 5: Allow your dough to rest if need be

Allow your dough to rest if need beAllow your dough to rest if need be
This next measure depends on how your dough is behaving at this point .
If it shrinks back slightly and gradually when you press on it, it ’ second fine – you can skip this footstep. But if it snaps back cursorily, like a rubber band, it needs to rest again .
Leave it on crown of your worktop with a clean kitchen towel over the clear. Wait for between 15 and 20 minutes. now return to the previous step, flattening out the disk until it ’ south half an column inch thick. If it snaps back promptly again, repeat the process .
Keep going until you have a r-2 of boodle, half an inch thick, that holds its shape good .

Step 6: Stretch the dough

Stretch the doughStretch the dough
We ’ ve all seen those italian pizza chefs spinning the dough on their knuckles and flipping it in the air travel. nowadays it ’ second time for you to do the same .
merely kidding ! equally impressive as that looks, you ’ ll get much better results starting out by keeping it dim-witted. The proficiency we ’ re going to talk you through lets gravity do the heavily work .
Pick up your circle of dough with both hands on one edge. Let the rest of the disk hang down towards your worktop. now slowly turn the disk, moving it from one handwriting to the other. The drift you ’ ra draw a bead on for is like turning a steering roulette wheel .
Pinch the dough between your fingers as you turn it. You can either crimp correct at the edge, or a little closer to the center. If you pinch closer to the middle, your out crust will be slurred when your pizza comes out of the oven .
This YouTube video recording from Ooni Pizza Ovens demonstrates how it ’ randomness done. The sting to look at is their “ measure 3 ” .
Stop when your pizza base is about 1/3-inch thick and about 11 inches across .

Step 7: Iron out any imperfections

Iron out any imperfectionsIron out any imperfections
nowadays place your dough disk on crown of your disposed baking sheet or pizza undress. Take a thoroughly look at it. If it ’ south perfectly orotund and uniform – congratulations ! You ’ ve pulled off pizza perfection !
But if it ’ second looking less ideal, don ’ deoxythymidine monophosphate worry. We ’ ra going to sort that out now .
If you ’ ve got any bits of the crust that are more than 1/3-inch compact, just press them out. And if you ’ ve got any thin bits, thicken them up. To do that, use your finger and index finger to press the dough around them in a crimp movement .
And don ’ t worry if your pizza ’ randomness out boundary is looking reasonably much the same as the middle right now. That will all change once the toppings provide extra weight. And the outside edge will puff up once it goes into the oven.

Your foundation is now ready for adorning with the toppings of your option !

Extra tips

  • If you have time, you can allow your pizza dough to rest for up to four hours. As long as you have plastic wrap on top of your bowl, it will be fine.
  • If you’re looking for a classic Neapolitan style base, hold your dough up to the light. You should be able to see the light through it when it’s properly stretched.
  • If you want to take your dough stretching to the next level, you can add an extra step after the “steering wheel” move. Use this to target any parts of your dough that are too thick.
  • With the dough on top of your hands, cup one hand around the other, as if holding a mug. Then pull your hands slowly apart, lifting your fingers as you do so. Take care as you do this not to press straight up into the dough. If you do that, you can tear it.
  • It’s a good idea to flip your dough over from time to time as you’re stretching it. That will give you an even consistency on both sides.
  • Give your pizza peel or baking sheet a gentle shake before it goes into the oven. If the dough moves slightly, you can be confident it won’t stick when it starts baking.

Ready to make your own pizza?

We hope our scout has given you the confidence to stretch pizza dough ! It can be an daunting separate of the pizza-making procedure, but there ’ s no argue even beginners can ’ thyroxine get bang-up results .
merely take your time through each phase. And if you find things aren ’ t working out, you can always go back a gradation and try again .
If you ’ ve try stretching pizza dough, we ’ vitamin d love to hear from you. And if you have any hints and tips, please remark and share them. glad pizza create !
7 Steps to Stretch Pizza Dough pin 27 Steps to Stretch Pizza Dough pin 2
7 Steps to Stretch Pizza Dough7 Steps to Stretch Pizza Dough



7 Steps to Stretch Pizza Dough


  • Half a lumber of pizza dough
  • bowl
  • olive oil
  • Kitchen towel
  • Plastic wrap
  • Pizza peel or sheet pan
  • Baking parchment
  • cornmeal


  • Bring Your Dough To Room Temperature
  • Prepare Your Pizza Peel Or Baking Sheet
  • Prepare Your Work Surface
  • Create A Flat Disc
  • Allow Your Dough To Rest If Need Be
  • Stretch The Dough
  • Iron Out Any Imperfections

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