How To Stretch Home Made Pizza Dough BY HAND 🙌

[@FabioulousPizza]

If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do 🙏🏻 It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!

[@doc1554]

You are the BEST my friend!!!

[@FabioulousPizza]

Oh, too kind of you! If you can, share this video with someone who might like it, you will help them and me 😊

[@D.D.T.123]

You make it look so easy and that dough is so soft and airy. Can only imagine how good it is cooked.

[@FabioulousPizza]

It's just a question of practice, really! Anyone can learn...maybe with the right guidance 😁 Thanks for your words, have a great time!

[@RaiderSix]

Thank you for this video. I made my second ever pizza from scratch and used the knuckle method to stretch the dough. It worked like magic. You should have seen my first pizza I used a rolling pin on. I tried for a circle, but got a lumpy rectangle instead. Thanks again!

[@FabioulousPizza]

AH! I'm glad this video helped you 😀 Feel free to share it with someone who might need to ditch their rolling pin too 💪🏻

[@markjdonkin4113]

Fabio. Ive just tried two of your merhods, the two handed stretch and turn on the worksuface and the "clap". They're great. Thanks for sharing. Because of your videos pizza baking has started moving from fun but slightly stressful to just fun. Many thanks.

[@FabioulousPizza]

That's great news 🤩 Keep having fun with pizza making!

[@seaeagle8976]

Super helpful! Love technique 3!!

[@FabioulousPizza]

Oh, that's a good one 🙌🏻 Thanks for watching! Feel free to share the video with another pizza lover who might need some tips on stretching pizza and have a great week ahead 😀

[@kitkats75]

From your instagram going here for the full stretching method, and realized I have been a subscriber for your account for quite a while!! Now I am scrolling your videos, and thinking of pizza night this weekend, with your dough recipe !! Grazie Mille Fabio!!

[@FabioulousPizza]

AH! Sounds like next weekend will be very interesting 🍕 Thanks again for being here, remember you can *always* get in touch if you need to ask anything! Have a good time for now 😀

[@sspice8934]

Great video. Thanks for sharing

[@FabioulousPizza]

Thanks for watching the video, I'm glad you liked it! Feel free to share it with someone who might find it useful 😀 Have a great day 🙌🏻

[@saimabegum8107]

Outstanding method thank you sooo very much learne lots from u india

[@FabioulousPizza]

I'm glad you appreciated the video, feel free to share with a fellow pizza lover who needs some hint on stretching 🙌🏻 Thanks for your words, have a nice weekend 😀

[@dough_and_behold]

Love this Fabio. Really helpful techniques. Will book mark this so when anyone asks me I can forward them this link 😊

[@FabioulousPizza]

Too kind of you, Rich! Thanks so much, that would help a lot 🙏🏻

[@johnnyboy1014]

Technique 1 is best for me thank you!

[@FabioulousPizza]

Awesome, keep up the good job! Thanks for watching the video, feel free to share it with someone who might need a little help with pizza stretching 😀

[@rudysmith6293]

Excellent presentation! Thank you!

[@FabioulousPizza]

Glad you appreciate! Feel free to share the video with a fellow pizza lover who might benefit from watching! Have a great time 😀

[@tomszir6964]

Great! Grazie, Fabio!

[@FabioulousPizza]

Glad you like it! Have a great weekend mani🙌🏻

[@giorgosd3624]

Thats useful, im definitely trying the third method next time im making pizza, thanks!

[@FabioulousPizza]

Let me know how it works for you, if you want! In the meantime why not share the video with someone who might like it? 😉

[@giorgosd3624]

@@FabioulousPizza I tried the third stretching method and i was mind blown in how easy it was, even for a large pizza! Thanks it totally works! 👍 However i did a mistake before by not pressing enough from the center to the edges. That's why I think the crust didn't have large bubbles as I hoped. Do u have some tips on how to get large bubbly crust full of air?

[@FabioulousPizza]

My tip is PRATICE 😉@@giorgosd3624

[@barbaradale3549]

Thanks for this video, it's so accurate but well explained as well. I'll try the third method first, I feel it could be the right one for me. Worst case I'll try the others!

[@FabioulousPizza]

Sure, let me know how it goes! In the meantime, see if you want to share the video with a fellow pizza lover 😀

[@22anamae]

Thanks 😊 This is super helpful ❤

[@FabioulousPizza]

I'm glad you enjoyed the video! Feel free to share it with someone who might like it 😀 Have a good day mani🙌🏻

[@Anonymous_baka634]

really helpfull

[@FabioulousPizza]

Glad you liked it! If any question arise, feel free to ask 😀 If you can, maybe you could share this video with someone who might benefit from it!

[@Seang_07]

Very helpful video ! Thank you 😊

[@FabioulousPizza]

Thank you for watching, I'm glad you appreciate! Feel free to share the video with someone who might like it 😀

[@FairPhone-es7lz]

Can you give a hint, what to do to avoid holes? And what to do, if there are holes? Thanks for your extraordinary videos. The dough is excellent.

[@FabioulousPizza]

As obvious as it sounds, the only truth is that you need LOADS of practice. With practice, you develop the right feel for the dough: you notice where it's a bit thicker so you can push more, you notice where is thinner and you need to be more careful. Keep up the good work and you'll get there, feel free to ask questions if need be, and to share this video with a fellow pizza lover 🙂

[@Edwinschuur]

Im still learning and also saw the steering wheel technique where you put your hands at 10 o clock and 2 o clock around the edge. Gravity will stretch while you rurn the dough. Is that also a good techniqeue to oractise eith and get better or does it have some downsides compared to these techniques? Last time I had holes, but I think that was because I overstretched.

[@FabioulousPizza]

I don’t think any technique has downsides. In my opinion, it’s just a matter of finding the right 'feel' with one and practising it until you’re completely comfortable 😀 Feel free to ask more questions if need be, I'm always happy to help!

[@dannycbooker239]

Question: Do you have an opinion as to whether the top of the dough ball should be the top or the bottom of the pizza? I always forget which is top and bottom as I start to spread the sauce. Also, seeing your stretching from your point of view is very helpful!! Thanks!!

[@FabioulousPizza]

I had a colleague who was obsessed with the top/bottom thing, but personally I think that the difference is negligible...if any. That said, I always start with the smooth part on the table/worktop, but I must confess that I sometimes get confused, especially while I record videos, and forget which side is which, just like you 😅 I'm glad you enjoyed the video, feel free to share it with someone who might like it! Have a great day 🙌

[@anilsinghthanksu3356]

Thanks u

[@FabioulousPizza]

Anytime! Happy to help 😊

[@andreikoto4810]

Thanks for the video. I noticed it that skilled people can't really explain what they are doing with their hands, it's all about hands muscle memory. Like, for example, at 3:45 you're saying your right hands stays still and continue to rotate it counter clock-wise to move the dough. It's small details like this that confused a newbie like me when I was starting.

[@FabioulousPizza]

You're right, I should have explained better: I meant to say that my right hand doesn't actually stretch, that's what left hand does. In the end, right hand does not really do any job, it moves just because it follows the flow!

[@hec--tor3519]

Bravo bravisimo😊

[@FabioulousPizza]

Glad you like it, have a nice Sunday 😀

[@neilhammer8375]

Damn, this is so good 😲

[@FabioulousPizza]

Glad you like it! Feel free to share it with someone who may benefit from it 😀

[@enverbral]

Thank you for the overview of the different techniques, I'll be sure to give all 3 a try :). Do you also have any advice for preventing the dough from tearing? I often form small holes in the dough while stretching. I'm thinking it's either my technique (trying to stretch a bit too much), not using enough dough or could it be that my dough is not fermented/proofed properly (and hence not as strong as it should be)?

[@FabioulousPizza]

It's all about technique, once you find your own and you master it, there will be NO dough you won't be able to stretch flawlessly 💪🏻 I'm glad you like d the video, feel free to share with someone who might need it, you would help both them and me 😀

[@pascualbeldapenades3504]

Hi Fabio, thank you very much again for an amazing video. 😊 When you said that the dough ball can be freezed, does it rise once you take it out and you can work it the same way as if you don't freese it, or is there a way of defrost it and then work it? Thank you very much for all the knowledge you share 😀😀 personally, I really appreciate your work 👌🏻😊😊 Sorry, one more, does your flour has semolina in it, or is it completely thin? (Completely milled) Thank you very much 🙌🏻🙌🏻

[@FabioulousPizza]

Great question! In fact, I've got the answers you need in the video on the end screen - maybe you missed it 😊 Here is the direct link for your convenience, feel free to ask more questions if needed: kzbin.info/www/bejne/gH7Ze4dvr56SaJY

[@pascualbeldapenades3504]

Thank you very much@@FabioulousPizza , I missed the video about freezing it, thank you very much for the content and for your time 😀🍕🍕🍕

[@FabioulousPizza]

always happy to help 😀😀@@pascualbeldapenades3504

[@pw9270]

Bro just came from your shorts for this video you told me watch the full video and I did..still the best video 😂❤️‍🔥

[@FabioulousPizza]

Fair enough 😁

[@markjdonkin4113]

Fabio, Great video. I'm going to make dough tonight and practice these techniques. I usually make 30cm pizza bases. Would you recommend any particular make or size of round contain for fermenting the dough balls? Thanks - Mark

[@FabioulousPizza]

Hey Mark, you can find the containers via this affiliate link: amzn.to/3QsFcBB They are convenient and sturdy, I've had them for years! I'm glad you liked the video, feel free to share it with someone who might find it useful 😀

[@markjdonkin4113]

@@FabioulousPizza that's great. Thanks. ☺️

[@kenwoods9657]

Fantastic-! Dough is 70% hydration? How many grams are the dough balls? Thanks a bunch

[@FabioulousPizza]

66% and 240 grams, as per my tutorial: kzbin.info/www/bejne/eWHbi4iCp5p2q6s Glad you liked the content, feel free to share it with someone who might need it 😀 Have a great time!

[@RobertoRodriguez-ss1ct]

Cuanta proteína tiene esta harina ? Y cuánto tiempo de reposo y hidratación?.

[@FabioulousPizza]

Todo està aqui: kzbin.info/www/bejne/eWHbi4iCp5p2q6s

[@SFzip]

What was the room temperature when you did these demos? My dough doesn't stretch easily; I think it's because I'm working with it at 67°F.

[@FabioulousPizza]

May I ask what's the issue when you try to stretch the dough?

[@SFzip]

@@FabioulousPizza The dough doesn't want to stretch; it just wants to shrink back.

[@FabioulousPizza]

Mmh, I see, that's pretty common! Not sure if you already this video? kzbin.info/www/bejne/j5TJnn2jjsqAe80

[@SFzip]

@@FabioulousPizza Thanks for the link. Just watched and will try your way.

[@FabioulousPizza]

@@SFzip Sure! Feel free to ask more questions, I replay to all of them. Have a nice weekend!

[@ILikechipsandham97]

hi fabio, do i strech both sides of the dough, or will stretching one side automatically stretch the other? many thanks

[@FabioulousPizza]

Hi, great question 👌 These three methods allow you to stretch all the sides automatically! Let me know which method works best for you😀

[@tijpah]

Any tips for method 1? Or the name of the method so i can look into it more 👀

[@FabioulousPizza]

Not sure I get what's not clear to you, will you please help me understand? 🙏🏻

[@tijpah]

@@FabioulousPizza is there a name for the first method? Not really sure why I asked for tips so just ignore that

[@FabioulousPizza]

no, it has no name

[@vegansinthewildover5023]

Oh my gosh, the woman rolling the dough out made me laugh out loud and almost snort my coffee through my nose. Thank you for this morning laugh.

[@FabioulousPizza]

You're mostly welcome, I still laugh when I watch it 😁 Feel free to share this video with someone who needs a good laughter! And happy new year 🥳

[@morehn]

Almost, meaning if you were drinking coffee, you would have snorted it out of your nose?

[@userl-mo4sl]

What method is the best?

[@FabioulousPizza]

I don't think one method is better than the other. In my opinion, #1 is the most versatile, but you just have to find the right feeling with one technique and stick to it! Hope it helps 😀

[@PopboyKiller]

❤❤❤❤❤❤❤❤

[@FabioulousPizza]

Thanks for all the love!

[@dorothyrushforth888]

I have tried all 3 methods in the past l. Method 2 dough ball just looked at me and laughed, method 3 dough ball had a look smug superiority but method 1 dough ball surrender to having its tummy tickled, so that’s the one I use now. 😂❤❤❤

[@FabioulousPizza]

to each their own, there's no right or wrong as long as you get the job done 😀@@dorothyrushforth888

[@Reargunner-o7h]

I don't understand what I am doing wrong. I follow the recipe, prove the dough ball for a couple of hours, then divide it into seperate dough balls. Place them into a bread tray. I let them prove in the fridge over night and the next day took them out a couple of hours before cooking. By the time I was ready to cook, they had swollen to a really large size. When I scoopeed them out of the bread tray, they came out in a mess and the dough ball was difficult to form into a disc. I then tried to stretch them and they were a mess. Tasted fine, but looked horrendous.

[@FabioulousPizza]

Without knowing anything about the doses you use, I'd suggest to leave the doughballs in the fridge for longer and take them out one hour before baking or even less. Let me know if it works for you 👌🏻 Have a great week ahead for now!

[@Reargunner-o7h]

@@FabioulousPizza Thank you buddy. I think the dough was over proofed.

[@cronos4737]

It depends a lot of the flour you use the recipe must be adapted by the flour used, and you need to know , like feel and touch the dough, how it needs to be before rising and after if you didn't saw never touched a good dough made by somebody that knows this means you need to discover by yourself with many many trayings Short trip find someone just to show you what you need to achieve(rised dough ready to stretch and cook)feel strech and then you will know what are you after ....

[@peterplantec7911]

It sounds like you have too much yeast. We use very little yeast, like 1 gram. You don’t describe your “mess” if the dough stretches back and won’t hold shape you likely massaged it a bit too much before stretching and the gluten that was relaxed has tightened up on you. Treat the relaxed dough very gingerly and stretch with respect…never roll it out.

[@uncletacosupreme7023]

I agree with Peter here. I only use 1 tsp per 2 cups of flour.

[@randypauley7863]

🍕

[@FabioulousPizza]

Right back at you 🍕

[@sadsatisfying6942]

My flour sticks to the dough even if I shake it off

[@FabioulousPizza]

You might have to work on your shaking skills. You can also try with semolina or corn flour, they are coarse and easier to get rid of. Let me know how it works for you, I'll be happy to give you feedback 👌🏻

[@shawnkay5462]

do you like the slap technique?

[@FabioulousPizza]

I don't really master it and I am a bit intimidated because it's an UNESCO Heritage of Humanity and I'm self taught. I respect the craft too much to take the "Schiaffo" lightly! Enjoy the rest of your Sunday 😀

[@GamingForFoods]

You are my savior. I just got a job as an (experienced) pizza maker, with no experience. The way you broke down the hand movements was better than any other video I've watched on the subject. I'm confident if I employ what I watched here I'll make it through the trial period 🤞

[@FabioulousPizza]

AAH! This makes my day! I'm so glad you've found this little video helpful and I sincerely wish you all the best in this new venture 💪🏻 I hope you will want to continue supporting me by watching my content and maybe sharing them with someone who might like it! Have a great time ⭐

[@idealista32]

❤❤❤ muito bom!

[@FabioulousPizza]

Obrigado 🙏🏻

[@earlethecanadian5470]

Jesucristo ti ama, repentiti e credi in Lui.

[@FabioulousPizza]

Oh, lo rispetto molto!

[@dzmalekvali1110]

I'm looking for a young pizza chef moving abroad to golf country middle east to run a trailer five or six pizzas on menu, beach 🏖️ front, look me up if interested or if you know any one interested, I'm the director of company and also self learning and doing courses to gain good basics. I like Roman style pizza. I like this video I put a like.

[@FabioulousPizza]

Thanks for watching the video, I'm glad you like it 🙏🏻 There are various facebook groups where pizza chefs look for job, I'm confident you will find someone. As for the courses, that's where I can definitely help as I do remote teaching. You can book a session from this page: www.fabioulouspizza.com/workshops Feel free to get in touch if you need to ask questions 👍🏻

[@FabioulousPizza]

Latest video here: kzbin.info/www/bejne/Y5CzlYFqqKijiqM The best pizza cheese 🧀

[@bazookafight-vq1cn]

Give give a fuck less about your stretching, but where did you get the shirt? I like

[@FabioulousPizza]

There you go: fabioulous-pizza.creator-spring.com/listing/wateryeast

[@Goy49]

zu theatralisch präsentiert🤣

[@FabioulousPizza]

I take it as a good thing 😬

[@sitelearn4713]

too much talking...

[@FabioulousPizza]

Thanks for your feedback.

[@JReuland]

Have you ever made a video on your own?

[@cherryperez2517]

Hahaha