Hand Stretch Pizza Dough Like A Total Pro

Professional chef and chef instructor Frank Proto shows you his method for hand stretching fresh pizza dough the right way.
Watch Frank's entire pizza demonstration here: • The Best Pizza You'll ...
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[@epicurious]

Watch Frank's entire pizza demonstration here: kzbin.info/www/bejne/o4PbkKKads9gjrM

[@derHINDU]

"if the dough is not stretching easily be patient it means it needs to rest a little longer" - tries to stretch it for half an hour

[@somebodyelse2327]

😂

[@sunilmaurya7200]

It's actually that he said because i am learning making Pizza and it's happened 3 times to me now i know

[@femboyellie]

@@sunilmaurya7200after you practice it’s easy to stretch cold dough but it sucks

[@coynolan4799]

Just started a new job at a pizza place and this is exactly what I have to learn and with 0 experience you explain well and definitely helped me out thanks.

[@gimen1177]

Like a pro hahahaha 😂😂😂😂😂 humble guy

[@yyyyyk]

Frank explains everything very clearly! I appreciate that.

[@guyeshel9316]

Clearly but wrongly

[@hongreee]

Round the outside, round the outside -chef john

[@HardlyCapable]

This was legit helpful, been struggling with this recently

[@johrathbun]

I've noticed that if you hold the dough up so that it's perpendicular to the floor, its own weight will stretch it, and then I just quickly turn it as I go...!

[@Oblu]

No, watch Vito Iacopelli how strech pizza dough.

[@legitislegit5450]

Thank you, someone with some sense

[@MichaelBerthelsen]

I like throwing for the rounder shape it gets me, and because it lets me see against the light where the thickest parts are that I can keep stretching over my knuckles. But it takes a bit of practice to get used to. The biggest reason it goes wrong, is fear that it will go wrong, and you flinching or freezing when trying to catch it.👍

[@jakegioia5223]

this is terrible stretching

[@mariodroid7]

really horrendous

[@ProgameriQ-gr7mt]

Exactly

[@Rainbow_Sheep]

He is teaching amateurs not becoming a pizza chef, its fine.

[@tinakoernermashood6422]

THANK YOU, I thought so too. Why he has to push the air of the dough into the center of the dough instead of pushing it to the edges to get a nice fluffy crust, escapes me completely. This is how I stretched at the beginning of making pizza and not as a pro.

[@Bruskpick]

Feel like he just explained in the perfect way, cheers!

[@guyeshel9316]

Actually it's the worst bro, look for Italian Pizza chefs, they are all over KZbin

[@abrahamromano5017]

In restaurant operations time not like that lol 😂 😅😂😂

[@22anamae]

Thanks for the tips!

[@binoymathew246]

Pizza is one of the best human foods ever created. 🤤

[@ezt1215]

Not the best method for stretching pizza. Much better methods can be found here on KZbin.

[@annakonda6727]

In my opinion you are in the minority: a chef who really enjoys what he's doing and is happy to explain it rather than showing off how much more you know than us plebs. Thanks, always enjoy your videos!

[@FEBRIZIOtv]

youtube search vito pizza or vito poolish. can't recall the channel off my head but he's a masterclass in pizza. i learned to impress family and friends.

[@guyeshel9316]

@@FEBRIZIOtv Vito Iacopelli

[@trarock24]

That, my friends isnt close to being stretched out like a pro…. Not even close

[@LILJROD90]

My freaking pizza dough always wants to spring back 😡😡

[@tinakoernermashood6422]

Too cold OR the gluten needs to rest a smidget

[@christinachico9]

He has the bluest eyes!! 🎉

[@vandeemcdaniel91]

Can we get the recipe

[@-KingBeast-]

What if my dough is stretching too much? Like it literally pulls apart effortlessly. I had it rest in my warm oven for an hour after making it. I used one of those machines with a dough hook to beat it for several minutes before putting it in the oven

[@guyeshel9316]

Truly, it's painful to watch. The dude touches the dough like he's afraid

[@akif1598]

LET THE DOUGH REST

[@dailylifeactivities472]

Being a professional chef I must say your pizza skills are not up to the mark😊

[@ludigracic]

I should NOT be as thin as possible because then it will stick to the peel no matter if you put flour or not- it will stick. It has to be evenly stretched.

[@fckSashka]

erm false

[@ludigracic]

What is false, which part?@@fckSashka

[@guyeshel9316]

@@ludigracic It won't stick if you'll treat it correctly. Watch Italian Pizza chefs

[@patrickbanick2174]

Every time I make it thin and add sauce / toppings it sticks to peel when trying to put it in oven

[@ludigracic]

@@patrickbanick2174 Yeah thats what im talking about.

[@sapientemsapientem80]

you can clearly see that he streched with flour and not semolina the dough gets elastic

[@tzisorey]

"You don't really have to throw it in the air" But....but what if I _want_ to...

[@jjb7708]

I absolutely feel sorry for anyone who has never stretched or pounded dough before and watches this video and tries to use it as an example. Do not do this. This is an absolutely awful way to explain how to stretch out and pound it properly.

[@jayharv285]

Looks fine to me

[@robbystandley]

Facts hahahah

[@mamba7907]

Everytime i do this it rips

[@andrea3v]

Uhm. No.

[@zwf9537]

Doesn’t this guy teach guitar on YT also???

[@Wallstreetavarice]

This is ametuer not pro. This is how I started. Nowhere close to experienced pizzaolo

[@MrDong101]

Take your own advice, it wasn't stretching.

[@sethappleton7628]

He pinches a lot, all that pinching on the edges will increase the risk of putting hole in the dough and will end up with an uneven crust. Whereever you pinch, you push out all the air in the dough but since you only pinch in small spots your dough will be uneven and you might have trouble getting a nice round shape as well.

[@suasponte6230]

Rolling pin! Blocked

[@All7777Fever]

Try using gravity - have half the dough hanging off the edge of the bench. Rotate and stretch the top half so the 'hanging' half will gently pull down 🍺

[@filippomynot7278]

la mia nonna ve esto y se muere

[@guyeshel9316]

And he's a chef

[@richspizzaparty]

Terrible example.

[@user-qk1dd4mg2y]

Absolutely not! I’m sad now 😢

[@jackprotti]

Chef frank Proto goes round the outside , round the outside .

[@4130aykut]

A Recipe would be helpful

[@czondag]

Wrong…. Very very wrong…

[@daves1412]

I do it quite differently and TBH I think I do it quite well. I push the air to the crust and then push down around the edges to seal the crust. Well each to their own

[@guyeshel9316]

That's the proper way bro

[@oatmilk9446]

This guys doesn’t know how to stretch

[@XroorX]

Use corn meal not flour to dock the dough. This guy makes pizzas blind people won’t eat

[@anubis3691]

You did everything wrong.

[@Pastronomer69]

This was a crime against pizza

[@jayharv285]

How? Never made dough before but curious as to how

[@mandycote5662]

Watch the movements While listening to the speech 🙂

[@jjb7708]

I am dumbfounded

[@ginamariakleinmartin7967]

​@@jayharv285 ignore him.

[@Oblu]

@@jayharv285 watch italian youtubers how to made proper pizza and u will find yourself.

[@hansrajsingh151980]

How many dough would have your hands hair as major ingredient 😂😂😂

[@vincenzo_7638]

Ne ha di strada da fare.

[@b2yes]

not a pro

[@mitchellbernhardt]

Learnt more in this video than any other video on pizza dough.

[@filipevieira7458]

Try @vitoiacopelli and let me know later if you still think that

[@sliman8100]

I study pizza..... You have alot alot of mistakes..... But you explain with confedence.....

[@guyeshel9316]

That's the worst part... the confidence

[@proteinpapi7595]

Neapolitan way is the pro way

[@HulkyTrapz]

his Pizza dough has too much gluten.. and not rested long enough.. it will definitely be doughy and tough

[@guyeshel9316]

Not true

[@monsterthickbbc]

He's definitely an amateur at making pizza but it could have been worse

[@guyeshel9316]

It's worst

[@PearDumpling]

Not a pro .. @vitoiacopelli