The Making of a Margherita Pizza

okay so I'm going to show the uh dough stretching technique that we use at Famoso so basically you're going to start with uh taking the dough out of the dough tray so you want to take it off the edges and pull with your left hand as you scoop under and try to maintain the shape as much as possible and then you're going to put it in the flow put it in one side and the other side then you're going to take some flour put it on your stretching surface okay so the first thing you're going to do is try to make it a circle so what you can do is just go around with your hands like that and make it as circular as possible and then what you want to do is just Pat it down to make sure that it's a flat as flat as possible when you start so there's three basic techniques the first is with your fingers it's eight fingers you want to use this part of your finger to stretch not your fingertips you don't want to go like this you want to use the flat part like this and you're going to start from the middle and go to the edge and then spin it so you're going to go and you want to push really hard here you you can't push too hard some people they they they're very gentle with it you want to push hard then what you're going to do is spin it a quarter and then start in the middle again and again push out and what you want to make sure is you you don't touch the edge but you want to go about as far as I'm going here which is about half an inch spin it again spin it again now at this point what you want to do is you want to flip the dough over now what happens there is you can see where you have a little bit of extra dough so we only have 10 oz of dough here so if you leave too much dough around the edges you're going to have some part of the pizza that is a little bit too thin so once you you flip it over you can see I have too much dough there so what I'm going to do is I'm going to pound it out like that Pat it out um you can see that you have a little bit too much dough there so basically I I still continue to do the same technique so I'm spinning it and I'm just getting those extra spots that have a little bit too much dough okay so that's step one this is step two step two with one hand your left hand you're just going to put it down again you want to put weight on it and all you're doing with that hand is turning it okay so make sure you have your flower underneath so that's just turning with the other hand you're going to grab it you're going to put your fingers up with your thumb here and you're going to grab along here you never want to touch the crust or else that will affect the crust at the end it'll come out flat so I'm grabbing it here so I'm going to turn and pull at the same time and with this one I'm just going to pull out so so I'm just going around and basically what happens here is you want to make sure make sure you have your weight on this hand cuz this middle part you don't want to overstretch if you over stretch that that's where the the middle gets too thin and too soggy so you're putting weight and now you're just stretching from here to here so you're going turning just like that okay so now that's step two step three what you're going to do is you're going to put your hand down here and you're going to lift it up right when you do that you want to grab your pizza peel and you want to flour it and then you you start the third step so the third step basically you're starting a bridge with your hands like this and what you're going to do is you're going to move your hands like that and then you're going to turn around to the next part of the dough and continue pulling like that and you're going again around the edge you're not going through the middle when you're done throw it down you want to make sure it moves and that's done one more in fast motion [Music] that's

Channel: Famoso Neapolitan Pizzeria

Views: 1,018,801

Keywords: making, of, Margherita, pizza, Neapolitan, the, naples, italy

Id: rYk1mpFUoU8

Length: 5min 52sec (352 seconds)

Published: Wed Jan 09 2013