Stretching Pizza Dough

In this tutorial, you will learn stretching your Pizza Dough by hand!
Before you start, watch this video until the end. This way you can see why it is so important NOT to use a Rolling Pin to stretch your Pizza Dough.
I have been a professional Pizzaiolo for more than 15 years now, and I can guarantee you that if you practice 2-3 times stretching your Pizza Dough by hand, you will be much satisfied with your way of making a Pizza.
Our Facebook Page (in Italian) / losbranoaosta

[@ebitda9691]

I rarely comment on videos but couldn't continue my day without commending you for this great informative video. Keep it up!

[@Lo_Sbrano]

I appreciate that!

[@annglaister]

Honestly, I’ve been trying to make pizza all my adult life, and your technique of hanging the dough over the edge is brilliant 🤩 thank you for such an easy tip ..it works!!🇬🇧 one happy mama and family 😀

[@qm0143]

One of the few videos on KZbin that actually clearly shows how to do this -- just a proper tutorial as if training in a proper pizzeria. Much appreciated. I saw in the recipe that you use brewer's yeast and I assume that is what gives dough a good flavour, rather than the normal fresh (bread) yeast supermarkets sell in some countries (or standard dried). Thanks!

[@Lo_Sbrano]

Glad it was helpful!

[@christiner.7324]

Omg,such great directions I'm making pizza with my 3 tonight and I wanted a great crust and In sure this video will help me with that....THANKS SO MUCH

[@Lo_Sbrano]

You got this!

[@sharmameeta29]

This is the first time ever I’m commenting on a video on YT !! You’re are the best of all the pizza related videos i have ever watched. Thanks for honestly sharing every little detail which i have not seen anyone sharing. I hope and dream to open a pizza place in India as have no background and knowledge about it- your videos inspire me more and more. Thank you so much 👍

[@Lo_Sbrano]

You're the best!

[@RahulChauhan-wo9fg]

Really informative....I am doing these mistake s now I will definitely use these tips ... thank you so much

[@Lo_Sbrano]

Glad it was helpful!

[@kierantracey965]

Thank you so much for this video, it’s made stretching the dough SO much easier and the pizza turns out way better!!

[@Lo_Sbrano]

So glad!

[@CraftingonaBUDGET]

You are a great teacher. I can't wait to make this.

[@Lo_Sbrano]

Hope you enjoy

[@JS-ed2hg]

I used to work at a pizza chain years ago so I thought I had the method figured out. Well that method included using a sheet out machine where you would drop the ball in, it would come out as an oval then run it through the second stage that would make it a more rounder. Stretching to fit the pan sure I had that down, using your knuckles even throwing a spin in the air. I've been making homemade pizza for some time now and it's usually always good not every time though and this video definitely made some improvement. I'm glad I found this video, I followed the technique my God was it easier to stretch. It worked out perfectly with a nice airy crust. The crust was absolutely perfect all the way through. Thanks for the video, I'll be making pizza a lot more now. Although the dough I buy and the style of pizza I like I do slightly aerate the dough. It doesn't make it necessarily a flat and compact though but avoids large bubbles. Depending on the dough like at Little Caesars for an example if you didn't sauce a part enough a bubble would happen, with the dough I use it's a different story.

[@Lo_Sbrano]

Maan... to be honest, i thought people will never be interested in what I have to say! I'm just a guy that loves what he makes, that's it basically... But seeing people like you, made my day J S! Thank you so much, sir! And have a nice day too!

[@JS-ed2hg]

@@Lo_Sbrano I think we have something in common, yeah something may be good but there's always room for improvement. Thank you your video made one hell of an improvement! Now if I get proper equipment like yours it will be even that much better but for now I have to deal with the hot oven. Stay safe.

[@obukowhodaniel6928]

It's very informative to me. Thanks for sharing this video.

[@Lo_Sbrano]

Thank you Daniel, you are so kind!

[@tahreemabbas1621]

Thank u very much to tell the way slowly and clearly i was very upset about opening pizza dough before watching your video now from two days i have learned from your video making pizza . Thanks thanks thanks

[@Lo_Sbrano]

So nice of you! I am very glad i could help you. :)

[@carlosm9886]

Great tutorial!

[@Lo_Sbrano]

Thank you! Cheers!

[@stephaniehatfield5831]

Thank you so much! You are the best video out there!

[@Lo_Sbrano]

Wow, thanks!

[@mokyingleung]

Excellent video! I have been doing the wrong way in the past. Thanks for your professional advice.

[@Lo_Sbrano]

Glad it was helpful! Thank you for watching. ;)

[@alge3399]

Great video grazie! I make more Neapolitan pizzas than any other type. I still use a wine bottle or rolling pin to make a Lucali style thin crispy crust pizza from time to time. But my love is a nice puffy crust!! Que bella! 🇮🇹

[@annecapellan3343]

Thanks for sharing

[@deborahward1438]

Looking forward to this! Thank you.

[@trinisuryowati8697]

Its very interesting video. Thank you

[@Lo_Sbrano]

Glad you liked it!

[@TheAndyGillespie]

Excellent instructive video, very helpfu,l thank you ..!

[@sherifelgendi8068]

Good job

[@Lo_Sbrano]

Thanks! ;)

[@garyjohnson9196]

I enjoyed this demonstration - what's the weight of your dough ball in this video and what's the final size of the pizza after stretching?

[@Lo_Sbrano]

225gr and 33cm

[@Lo_Sbrano]

but it depends on the season. In the summer is much lighter

[@tiarawahyu7481]

This is awesome. Love it

[@Lo_Sbrano]

Thank you! Cheers!

[@edithharmer1326]

Excellent Tutorial! Educational! I enjoy your Tutorials amazingly! Thank you for sharing! Greetings from Singapore!🇸🇬🌷🌷 Edith, a happy Subscriber.

[@Lo_Sbrano]

You’re welcome 😊

[@troyrobertson2263]

Thank you so much. It was incredible watching you. Thank You Thank You Thank You!!! Thank

[@Lo_Sbrano]

You are so welcome!

[@Lo_Sbrano]

Lo Sbrano If you need any help just ask! ;)

[@guidoguillet7766]

Dear Lo Grazie very interesting video. I will try it next time. What kind of dough are you using in the video - how much of hydration? If I have a dough with 65% or more of hydration and I use plenty of semolina , it sticks together, and I cannot remove the semolina from the dough anymore. What can I do then? Salve Guido

[@Lo_Sbrano]

Hi Guido! I use 50% rarely 55% water. I know that is easier to stretch and is much softer, but the flour loses elasticity and semolina will also stick much more to your pizza dough. I recommend you use one-time 50%-55% water and see the results for yourself. ( I would use 230g, but it's just my opinion...) I hope that helps to under your problem Guido. Thank you and have a nice day! :)

[@gloriajeanshaby1871]

If I want to make a 14 inch pizza and a 16 inch pizza what would the gr. weight be for each of the dough balls? Do you make your dough using a poolish? What is the hydration of your dough? Is it 65% or 70%? Which is better? I am a home cook and love to make pizza but I need some help. Thank you.

[@ccope8853]

Will you do a video on making the poolish first, and then adding more flour, before kneeding?

[@Lo_Sbrano]

I will do my friend! I have to make a video on how to make 100% biga dough and a Poolish dough. You will get the two of them! ;)

[@ccope8853]

@@Lo_Sbrano Thank you

[@LekTK2500]

What percentage of hydration? I tried 70 % the dough came out very sticky and not possible to work with. Thank you.

[@Lo_Sbrano]

55% but i will make a video on a dough with 70% hydration, so please subscribe to my channel. :)

[@quincee3376]

How long are you supposed to leave the pizza dough out of the refridgerator? An hour? 2 hours?

[@Lo_Sbrano]

Hi Quincee! For how long have you kept it into the fridge? For me... after 24 hours i usually take it out 2 hours before use, so it can relax. ;) But for the 46 hours dough i take it out max 30 min before use.

[@quincee3376]

@@Lo_Sbrano thank you so much.

[@Lo_Sbrano]

46h (sorry)

[@quincee3376]

@@Lo_Sbrano wow. That long? Ok thx.

[@catlady8324]

Even his pressed part is better than my rolling pin hard tack!

[@MultiBikerboy1]

Thanks so much😀👍🏻

[@fshs1949]

Thanks for shareing.

[@Lo_Sbrano]

Thanks for watching! :)

[@MohamedAhmed-ui8mj]

Nice to get all good infos to stretching thedough Can you plz tell me what percentages of flour , water , snd yeast in this dough ?

[@Lo_Sbrano]

Thanks Mohamed! Look my friend, for a basic dough you can use this recipe: Manitoba(American Flour) or Soy flour 200 g 00flour 300 g Water at room temperature 300 ml Extra virgin olive oil 35 g Salt up to 15 g Fresh brewer's yeast (or 1,5-2 g if dry) 5 g. But you then have to understand that the much complex thing is the preservation... (where to keep it how and for how long) If you know that then you are an advance level Pizza Maker! ;)

[@Lo_Sbrano]

If you need help wright to me and i'll make sure you get better at it!

[@MohamedAhmed-ui8mj]

@@Lo_Sbrano difinetly ,I like to know how to keep and store it please Thx for your quick reply I like your channel it is so useful

[@Lo_Sbrano]

@@MohamedAhmed-ui8mj (for a hobby) The most simple way is to store it at room temperature for not more than 3-5 hours and always cover it with something like 'transparent film' because otherwise it will make a crust on the outside and will not grow anymore. (for professionals) Use as little yeast as possible and store it in a fridge for more than 24h-36h (at least) Prefferible not to open it too many times the fridge( In my example I use a 6 * 4m cell and when I open my cell it losses in 10-20sec up to 5°deg, and to regain it back it takes up to 5 min. Professional fridge losses up to 10°deg and to regain back its temp needs up to 10min. A home-use fridge even worst than this. A nd your dough will start on earlier than it needs and in 10-20-30h will have an enormous effect. And the most important thing (if you stretch your dough by hand) weigh your dough as soon as you create it into pizza size round balls. So that, when it is ready, will be a unique unit dough and can be stretched. Otherwise, you will find it hard to stretch and will most probably break. I self prefer the long levitation grow. In fact, I have clients that are over 80 years of age and are claiming that my dough is very light and never had problems digesting a whole pizza. And trust me, Italians are very very delicate people when it comes to Pizza.

[@Lo_Sbrano]

@@MohamedAhmed-ui8mj I'll make sure to cover more in future videos on how to preserve/manage dough.

[@jackie8108]

What if we don't have semolina flour? Is it okay to just use the flour I used for the dough?

[@Lo_Sbrano]

Try thin corn flour 80% and 20% normal. ;) If not, make sure you remove what's in excess.

[@jackie8108]

@@Lo_Sbrano thanks so much 🙂

[@Lo_Sbrano]

I’m here to help you! And if you get stuck please just ask me. ;)

[@EmuGamingXD]

What you sad about loving what you do mad me literally cry 🥺 I think I love you bro NO homo because when you make pizza 🍕 it's all bout love and passion

[@mitabanerjee6157]

Thank you so much Very nice I am grateful to you

[@Lo_Sbrano]

Thank you Mita! I hope you found it interesting!

[@SachinSharma-yk8vr]

Can you make a vedio on how to make a pizzabase with instant dry yeast

[@Lo_Sbrano]

Hi Sachin! On Saturday I will upload part one of my Pizza dough recipes. And I show in that video how to use fresh yeast or dry instant yeast. But I have many videos to upload with different kinds of pizza doughs every week. So, please Sachin SUBSCRIBE to my channel so you can see all the pizza doughs that I will be uploading. I'm sure you can find one pizza dough that you will like. Thank you! :)

[@bartscave]

Thanks

[@Lo_Sbrano]

Welcome

[@bartscave]

My dough seems weak when I stretch it, almost fluid even if I make a 60% dough. Should I let it raise less?

[@Lo_Sbrano]

Use less water. Like 50% /55% ;)

[@noobmusician3091]

The real answer is properly kneading the dough to build correct gluten network. Even 70% hydration my dough still stretch very well and not break. Before I properly knead the dough I got runny dough like you said even with 60% hydration. If you let it proof for too long, re-balled it again then wait a bit before streching.

[@chriscassamassima2750]

Do you use 00 flour? Can you use corn meal instead of semolina? Loved it and thank you so much for the information and demonstration.

[@Lo_Sbrano]

Yes you can! But it will change the taste

[@catlady8324]

Using cornmeal on Pizza should be a felony offense!

[@catlady8324]

@@SimonWoodburyForget How dare you, Sir. HOW DARE YOU!!!

[@Lo_Sbrano]

Thx man, I really appreciate it! ;)

[@kukonimartin9015]

Give me some more recipe of dough

[@Lo_Sbrano]

@@kukonimartin9015 i have 4 pizza dough recipes. Check in my videos. ;) And make sure you subscribe to my channel because I will upload more dough recipes.

[@pinakkoladaa]

Thank you :) Helpful!

[@nomad8011]

What happens if you don’t use semolina flour

[@Lo_Sbrano]

You will have a hard day streaching your pizza. It will cook better with semolina. And will not give you a the little crunch a pizza usually neads. (on the outside)

[@TheJamesOutlaw]

I made a pizza tonight but I wish I had watched this video before! I pressed the crust down thinking that was the right way. But now I see from your video what happens when you press the crust down. Next time I will not touch this and hopefully turns out more like yours. Thank you!

[@Lo_Sbrano]

I Love Your comment! This is why I make these videos! I learned it more than 12+ years ago and mastered it since then. Sometimes my hands are hurting doe to stretching allways by hand... but i'm very satisfied to see the results and get the feedback from my clients.

[@TheJamesOutlaw]

@@Lo_Sbrano thanks for all you do. I have subscribed and will check out your other videos. It’s great to see people sharing their skills :) I am using the lockdown as a way to learn to cook :)

[@Lo_Sbrano]

If you have any kind of issues just live a mess and I'll make sure to write to you as soon as possible and help you out! ;)

[@Lo_Sbrano]

Just a quick tip, divide your dough into pizza 'balls' as soon as you knead the dough, before living it to rest, and try the first couple of times with a little heavier dough like 20-50gr more than your usual, just to get used to stretch your dough by hand without ripping it. And as better you get, the smaller your pizza dough should be. If you can get to 200gr then YOU ARE A PRO! keep it up ;)

[@TheJamesOutlaw]

@@Lo_Sbrano I finally had a chance to make another attempt last night. The crust was amazing and so much better using your technique by not touching the outer crust when making the pizza shape. It was so good! Now I just have to practice on getting the pizza larger. I made two pizzas with 300g flour and 200g water. But couldn’t quite get each pizza to 10 inches and they were about 250g each. I was worried about the middle part of the pizza getting too thin and ripping a hole so left them around 8.5 inches or so. It’s just something that experience will help with. Thanks for all your tips again!

[@targetapps5478]

Thank you sir

[@Lo_Sbrano]

So nice of you

[@violylangihon685]

True

[@jhovyhannahrementizo9092]

Oh thanks for this video

[@Lo_Sbrano]

My pleasure 😊

[@lumdmc]

From where i am, semolina is quite expensive and hard to get. I can only make use of all purpose flour. But i cant get a good dough. I tried couple hours rest, i tried resting overnight in fridge, but it always becomes rubbery and hard to stretch unlike what you did in the video. Can you teach me?

[@Lo_Sbrano]

OK ;) Can you please take a photo of the label on the back of the flour? So we can find out what its properties and send it to me on Facebook? Do this with all the flours that you can find. As for the 'semolina' flour, you can use thin corn flour which I'm sure is better than all-purpose flour! ;) Let me know if you can do that, and i'll make sure to help you make a better dough. Have a nice day Lum!

[@lumdmc]

@@Lo_Sbrano The Flour i use is not high class or anything. I do 50% liquid with the ingredients the dough is only a bit sticky but still i cannot get a good dough. :(

[@Lo_Sbrano]

@@lumdmc Have you tried using up to 10% of milk powder to give it softness and volume??? (This is just a quick tip ;) )

[@Lo_Sbrano]

@@lumdmc If you fallow my videos you will soon se how I make different kind of doughs and I’m sure you will find one suited for you! ;) So please subscribe to my channel so you don’t miss out. Have a nice day Lum!

[@lumdmc]

@@Lo_Sbrano Can you teach me on how to make good dough? I will probably make pizza this weekend

[@MrJusmobile]

Did you know that Lucali Pizza in Brooklyn, NY is number one in all of NYC with Beyoncé and JZ waiting on the line. He rolls that dough with a wine bottle never mind a rolling pin and it tastes, smells and eats like heaven!!!

[@Lo_Sbrano]

I wish them the best in the world! This is just how i see it. ;)

[@ultraman4847]

Nama tepung yg warna kuning itu apa ya biar ga lengket ? Mskasih

[@Lo_Sbrano]

tepung semolina

[@paulm8830]

I’ve tried stretching dough for a pizza but it always springs back . I’ve tried different recipes and making sure the dough is at room temperature. I use all purpose flour . What am I doing wrong ? I’ve also tried leaving the dough in the refrigerator overnight and letting it come to room temperature for a couple of hours .

[@Lo_Sbrano]

Hi Paul! I am sorry, but my english is not so good. Could you explain it in other words? Do you mean it gets smaller again?

[@paulm8830]

@@Lo_Sbrano yes it gets smaller . Like a rubber band you stretch and then it goes back to its original shape.

[@Lo_Sbrano]

Ok, I think there a two main reasons for this. 1. The dough is to cold 2. The dough has to much flower in proportion with water, therefore is hard to stretch and will restrain. But I tell you what! If you want, you can tell me when you will be doing your dough and I will video call you and help you make a good dough! You can write to me on messenger as Lo Sbrano and I will make sure to help you. If you don’t want, write to me the quantity of the ingredients you are mixing and I will tell you if that’s right! ;)

[@paulm8830]

@@Lo_Sbrano One recipe that I tried was 165 g of all purpose flour , 109 g water , 4g salt and 1/4 tsp salt . I mix the ingredients and let sit for 1/2 hour to absorb the water ,then I knead , shape into a ball and let sit for about 4 hours . Thanks for your help.

[@Lo_Sbrano]

@@paulm8830 Hi Paul! It seems strange... I'm sorry to say this, but are you forgetting something? Because all liquids are supposed to be around 50% of the ingredients. I mean: if there is 200g of any ingredients there should be like... 100ml of water in most of the doughs. And also, knead it in ball shapes as soon as you mixed/kneaded everything because the more time it states in ball shapes more it relaxes and becomes as one. If you make it in small balls shapes and try to stretch it in a couple of minutes or even hours (sometimes) it can cause the dough to restrain its self and become like robber gum. Anyways, I will soon make a video on this problem I promise Paul, and I will make sure to give much detail and show many examples of why this problem occurs.

[@nothingisrealdude]

Damn truth

[@Iranian..]

👌👌🌷

[@Lo_Sbrano]

Thank you!

[@jimijackson]

Lucali disagrees lol

[@ahallock]

The wine bottle lol -- that guy broke all the rules.

[@vincemcconeghy6262]

It’s not micro fibers. It’s gassing. A pin decompresses gas more than hand stretching

[@Lo_Sbrano]

I am trying to give people a rough idea of what happens with the dough if you use a rolling pin. My English is not perfect and I'm afraid I can not describe it with surgical precision. (for now!) :) Mabe in the future I'll get better at explaining to suit all people's needs. :)

[@Lo_Sbrano]

@@FilipSzczygiel1 Hi Filip! I am an open-minded person and if someone criticizes what I do... I try to learn from it and doe as best as I can. There is always room for improvement in some sections of my work. No one knows everything. I guess... In my career, I've made more than 1 Million Pizzas stretched all by hand! And I can even prove that (if necessarily) so I know a little bit more than the average person about the reaction of dough and how to work with it. I could improve on the chemical side and start explaining to people the other facts of it, but I guess people only search for how to make a better pizza simplified way. You know what... this is just me, my way to explain things and share what i know with you people. And if i get it wrong in someway, that's fine I'm only human. :) (I was always afraid of criticism and rejection to be honest, but I'm trying to understand it and keep going. Someone like me would even quit because of it. Me no, I'll try my best to improve and we will see what will be the results in future years. ) Thank you everyone for supporting my channel and have a nice day.

[@Lo_Sbrano]

@@FilipSzczygiel1 Thank you Filip

[@ffwhitemage]

@@Lo_Sbrano @Filip Szczygieł

[@Lo_Sbrano]

@@ffwhitemage Thank you Shane. I love what i do, and if someone else appreciates my work... I have to thank him from my heart! I understand that I AM NOT a KZbinr(yet) I'm a professional Pizza Chef and owner of a small but famous Pizza Place. So I probably don't have experience of making videos and much more. It's hard for me because my job requires a lot of time and that lives less time for videos. :) But I'll try my best to make them better over time and bring much more help and share all I know with you people. But for now, I just want to say THANK YOU ALL! ;)

[@feng4739]

Respect what you say.