The Perfect Stretch: Techniques for Stretching Neapolitan Pizza Dough

Neapolitan pizza is a beloved tradition, known for its soft, chewy base and authentic flavor. Stretching the dough is a critical step in achieving the perfect pizza. In this guide, we'll walk you through the technique using a 10.5-inch cast iron round griddle, ensuring your dough is ready to be transformed into delicious, hand-tossed perfection.

Materials Needed

A 10.5-in cast iron round griddle 10 oz of pizza dough, chilled in the fridge Food oil spray

Step-by-Step Guide

Preparation: Before you begin, make sure your cast iron griddle is preheated. Spray a light layer of olive oil on the griddle to prevent sticking. This creates the perfect surface to work with, ensuring that your dough spreads evenly.

1. Chilled Dough

Remove the dough from the refrigerator, where it should have been chilling for at least a day. Handling cold dough makes it easier to stretch because it is firmer and less sticky. Let the dough sit on the heated griddle for an hour or so to warm it slightly.

2. Initial Placement and Rest

Place the chilled dough on the griddle. Let it sit for about 5-10 minutes. This resting period helps the dough to relax, making it easier to stretch and manipulate. Avoid spreading the dough during this time; instead, let it adjust to the griddle's heat.

3. Stretching the Dough

After the dough has rested, begin to stretch it by hand. Place your hand in the center of the dough, applying gentle pressure. Slowly pull the dough outward, rotating it as you go. This technique helps to distribute the elasticity evenly, which is crucial for achieving a perfect pizza base.

Technique Tips: Use your fingertips to press and stretch the dough, ensuring it stays nearly circular. Work from the center outwards, applying even pressure to maintain uniform thickness. Rotate the dough periodically to ensure even stretching.

4. Thinning the Dough

Once you have a circular shape, begin to thin the stretch the outer edges, moving your hands towards the perimeter. Use the tips of your fingers to pull the dough gently, creating a thin, even layer. The goal is to achieve a base that is about 1/8 inch thick, ensuring a light and airy texture.

5. Final Adjustments

After achieving your desired thickness, make any necessary adjustments. Common adjustments include: Gently lifting and rotating the dough to ensure even thickness. Using your fingers to shape the outer edges for a defined, classic shape.

Allow the dough to sit for another 5-10 minutes on the heated griddle, which helps it to rest and readies it for the next step in your pizza-making process.

Conclusion

Mastering the art of stretching Neapolitan pizza dough is a fundamental skill for creating a traditional, delicious pizza. By following these steps and tips, you can achieve the perfect, thin, and flexible base. Happy cooking!