Professional chef and chef instructor Frank Proto shows you his method for hand stretching fresh pizza dough the right way.
Watch Frank’s entire pizza demonstration here:
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
source
Watch Frank's entire pizza demonstration here: https://youtu.be/mRx_odAj-XQ
That dough quality is amateur at best
This hurt to watch
How to make your sticky dough inyo like a blanket
Never worked at a pizza place
Not too thin.
thaNK YOU so mcuh
Thanks for saving dinner chef ❤
Don't follow this guys technique 100% you'll tear your dough all over
horrible no Italian is stretching it like you do
Dough not ready son let it proof for another hour or two
Literally more fussing than necessary. I worked in a pizza place for 9 years and if we tried that we were immediately fired. You put the dough straight onto a lightly greased pan. Push straight down with open fingers to flatten the dough out as close to the edge as possible. Then lightly tug it to the edge of the pan.
What the best way to get the air bubbles out the pizza dough
In Sicilian or any Italian pizza dough you can wet your hands with olive oil or water so it doesn't stick also
Thin as humanly possible. PDF pizza.
Docker works best than rolling pins ☝️
Oh yes
I came here for him filling in that hole he stretched out.
You are total amateur
😂😂😂
I feel like I missed a step
The chef boyardee pizza kits do not mention adding flour, but I think it should because I follow the steps carefully and it’s so sticky and tears
Have a subscriber because I can't make pizza dough to save my life
how do you revive it
pls can some one tell me
m begging
plssssss
When I try my knuckles it just rips apart
Thank you for this, I was going nuts
No time to be patient when it’s a Friday evening at dominos
It will be getting thrown in the air. Its mandatory
Why make the crust edge if when you stretch it, it disappears? 😁🤣 Is that supposed to happen? I make the crust edge and then stretch it, and it disappears like that and I feel like I’ve done something wrong. Lol.
I got so frustrated last night that I just slopped it on the pan and threw it in the oven. 😂😂 It was so thick! 😮
Jako Total pro? Upřímně, by mě zajímal výsledek, protože takhle si s tím profipizzar nehraje, teda pokud nechce tu pizzu úplně podělat. 😅
Lol you can tell your slow at that
”Total pro” you say, huh?
Using too much finger tip can tear the dough easily especially if you have nails. Just use your first knuckles to stretch the dough
I’m watching this after making pizza first time today. This is exactly what I did 😮 just followed my instincts and stretched the dough however I liked ❤ oh yes, pizza turned out to be delicious 🤤
Hola, desde cuba, cómo hago para que la masa me quede con esa hidratación. Me puedes compartir la receta
Thanks. Will definitely try this
Eyyy! Makin' it look easy ova here!
Watch a Vito Iacopelli video to see how to stretch a dough properly.
Years ago i used your website for cake