Monday, November 28, 2016

How to Open and Stretch Your Pizza Dough Ball and the Transfer



This video breaks down the steps to stretch your dough ball. Excellent description with a hands on approach to making the perfect pizza shape. Wonderful explanation with a simple technique to work the dough.

Watch as Fidel starts with a rough dough ball and gently press down on it. No real stretching here until the end of the process.

Fidel Montoya explains: In this video I share the technique that I use to open and stretch a dough ball into a disk, and I explain the hand-transfer technique for getting the topped pizza onto the peel for launching into the oven.


How to Make Neapolitan Pizza Dough with Caputo 00



This is a great Neapolitan Pizza dough recipe from Fidel Montoya.

Ingredients for 8 doughballs (250 grams each):

1,247 grams - Flour (Bakers' Percent = 100%)
761 grams - VERY cold water (Bakers' Percent = 61%)
28 grams - Pure Sea Salt (Bakers' Percent = 2.25%)
1.3 grams - Instant Dry Yeast (Bakers' Percent = 00.1%) (Use a 3 gram pack and, on a flat surface, eyeball and divide, with a cake spatula, into roughly 1/3 and 2/3. Then use the 1/3)


You can discover great Caputo Flour at this link, CLICK HERE