Pizza Today - October 2021 - 21

Improper stretching means a
pizza that will be difficult to cook
or one that will not cook properly.
The first thing I like to tell people is to
think about stretching not as degassing
or deflating but more as moving
the gas towards the crust while defining
the rim and giving it shape. Even
though the middle is the thinnest part
of most pizzas, there should still be gas
present. It is only with thin or cracker
thin pizzas that I am thinking about
deflating. Before starting, making sure
your dough is properly hydrated and
matured as well as room temperature
will make stretching easier.
There are three main techniques
that I have come across to begin the
stretching process and they are as follows.
Technique
1
Starting with the edge of your
dough ball furthest from you, make an
indentation about an inch down from
the top edge. Maintaining that inch
distance from the edge, continue to
make indentations all the way around
until you get to your first mark. At this
point, you should have what looks like
a small hat. You have just defined your
crust. Using flat fingers, flatten your
middle. Your dough should now look
like a miniature pizza.
Technique 2
Working from the middle, press
down working up towards the edge of
your dough furthest from you, stopping
about an inch from the edge.
Some pizza makers either rotate the
dough and repeat the same process or
they flip the dough over and repeat the
same process on the other side. If you
flip the dough for the second pass you
will need to rotate the dough a quarter
turn on the third pass to make sure
you evenly shape your dough. Once
you have completed a full turn of the
dough, stop. At this point you should
have a miniature pizza.
Technique 3
This technique is very similar to the
first except while you are shaping your
crust with your dominant hand, the
other is on the outside of the crust, and
while you are depressing the dough
where you want your crust to be you
are using the outside hand as a wall to
slightly compress the crust. Your hand
creates the letter T with the crust in
between your fingers of your dominant
hand and the palm of your opposing
hand. This technique is very popular
with the New York style of pizza and
can be commonly heard as squaring off
your edge. This technique tends to
degas your crust a little more than if
you were to not, but it is not considered
wrong for the style.

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Pizza Today - October 2021

Table of Contents for the Digital Edition of Pizza Today - October 2021

Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
Tony's Trending Recipe
Knead to Know
Destinations
A Shoestring Budget
Smallwares Add Up
Loan Options
Stuffed Shells
Pan Pizzas
Bacon Pizzas
Appetizer Dips
October is National Pizza Month
Pizza Expo Review
On the Road: Good Pie, Las Vegas, NV
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - October 2021 - CT1
Pizza Today - October 2021 - CT2
Pizza Today - October 2021 - Cover1
Pizza Today - October 2021 - Cover2
Pizza Today - October 2021 - Commentary
Pizza Today - October 2021 - 4
Pizza Today - October 2021 - 5
Pizza Today - October 2021 - 6
Pizza Today - October 2021 - 7
Pizza Today - October 2021 - Digital
Pizza Today - October 2021 - 9
Pizza Today - October 2021 - Conversation
Pizza Today - October 2021 - 11
Pizza Today - October 2021 - Mike's Monthly Tip
Pizza Today - October 2021 - 13
Pizza Today - October 2021 - Man on the Street
Pizza Today - October 2021 - 15
Pizza Today - October 2021 - Building Blocks
Pizza Today - October 2021 - 17
Pizza Today - October 2021 - Tony's Trending Recipe
Pizza Today - October 2021 - 19
Pizza Today - October 2021 - Knead to Know
Pizza Today - October 2021 - 21
Pizza Today - October 2021 - 22
Pizza Today - October 2021 - 23
Pizza Today - October 2021 - Destinations
Pizza Today - October 2021 - 25
Pizza Today - October 2021 - A Shoestring Budget
Pizza Today - October 2021 - 27
Pizza Today - October 2021 - 28
Pizza Today - October 2021 - 29
Pizza Today - October 2021 - Smallwares Add Up
Pizza Today - October 2021 - 31
Pizza Today - October 2021 - 32
Pizza Today - October 2021 - 33
Pizza Today - October 2021 - Loan Options
Pizza Today - October 2021 - 35
Pizza Today - October 2021 - 36
Pizza Today - October 2021 - 37
Pizza Today - October 2021 - 38
Pizza Today - October 2021 - 39
Pizza Today - October 2021 - Stuffed Shells
Pizza Today - October 2021 - 41
Pizza Today - October 2021 - 42
Pizza Today - October 2021 - 43
Pizza Today - October 2021 - Pan Pizzas
Pizza Today - October 2021 - 45
Pizza Today - October 2021 - 46
Pizza Today - October 2021 - 47
Pizza Today - October 2021 - Bacon Pizzas
Pizza Today - October 2021 - 49
Pizza Today - October 2021 - Appetizer Dips
Pizza Today - October 2021 - 51
Pizza Today - October 2021 - 52
Pizza Today - October 2021 - 53
Pizza Today - October 2021 - October is National Pizza Month
Pizza Today - October 2021 - 55
Pizza Today - October 2021 - 56
Pizza Today - October 2021 - 57
Pizza Today - October 2021 - 58
Pizza Today - October 2021 - 59
Pizza Today - October 2021 - Pizza Expo Review
Pizza Today - October 2021 - 61
Pizza Today - October 2021 - 62
Pizza Today - October 2021 - 63
Pizza Today - October 2021 - 64
Pizza Today - October 2021 - 65
Pizza Today - October 2021 - On the Road: Good Pie, Las Vegas, NV
Pizza Today - October 2021 - 67
Pizza Today - October 2021 - 68
Pizza Today - October 2021 - 69
Pizza Today - October 2021 - 70
Pizza Today - October 2021 - 71
Pizza Today - October 2021 - Product Showcase
Pizza Today - October 2021 - 73
Pizza Today - October 2021 - Pizza Today Yellow Pages
Pizza Today - October 2021 - 75
Pizza Today - October 2021 - 76
Pizza Today - October 2021 - 77
Pizza Today - October 2021 - 78
Pizza Today - October 2021 - 79
Pizza Today - October 2021 - 80
Pizza Today - October 2021 - 81
Pizza Today - October 2021 - The Marketplace
Pizza Today - October 2021 - 83
Pizza Today - October 2021 - 84
Pizza Today - October 2021 - 85
Pizza Today - October 2021 - 86
Pizza Today - October 2021 - 87
Pizza Today - October 2021 - 88
Pizza Today - October 2021 - 89
Pizza Today - October 2021 - Expo Spotlight
Pizza Today - October 2021 - Cover3
Pizza Today - October 2021 - Cover4
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