Traditionnal pizza dough stretching - Schiaffo technique
Schiaffo is the traditional Neapolitan method for stretching pizza dough. It allows you to stretch the dough without thinning the center too much and removes any excess flour. *Do not use a rolling pin.
Instructions for Home Pizza Kits and Baking
|1. Remove the dough ball from its bag and place in a mound of flour on the counter to remove any moisture.||2. Flatten the dough with your hand, from the centre outwards, in order to push air towards the crust. Be careful not to crush the crust.||3. Place your right hand over the dough (palm down, about 2 cm before the edge) and press lightly at a 45° angle with your fingertips: your little finger and the outside of your palm should lie flat on the dough.||4. Then, place the fingers of your left hand, palm up, at the other end (under the disc) and grasp the crust with your thumb, taking care not to crush it.||5. Stretch the dough slightly outwards with your left hand. Turn it over on the palm of your hand. Return to the starting position by turning the dough a quarter turn.||6. Repeat this process until the disc has been completely formed and has reached a diameter of approximately 20-25 cm.||7. The perimeter should be 1-2 cm high and the disc centre 4 mm high. Always handle the dough carefully to avoid breaking the air bubbles generated by the rising process.|
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