Pizza – Shaping the Dough

    Published: 06-16-2009
    Views: 14,650
    Chef Yasser Bacillus demonstrates how to make pizza, including how to shape the dough.

    Hi, this is Adjani (ph) from Deli Italiano. Right now the dough is done. I leave it one hour outside room temperature, after one hour I put it in refrigerator, like three hours and after this I won't use it right now. If I don't need it I can use it up to 24 hours, I leave it in refrigerator, no problem. Right now I want to show how open the dough. I need this one, okay that's the big one, large. I put it in the flour, I made like this, I put, because the air go out, I spill it, right now I put little flour, that's the granite, that's very good for the dough.

    Like this we made my hand like this very easy look. We made a circle, very easy, right now we made like this, open slowly, slowly like this, this hand you leave it in the dough, just use right hand, push like this, this is leave it, stop. This is the dough not too thick, not too thin the same. After that I put it in the white board, okay, and I use the fork, it goes like this. Close the bubble. I do this; because when I put it in the oven, don't come bubbles. Okay, here like this, right now I have one big pan, that's okay. I put the pizza in the pan; I made it like this, I open, right now the dough done. Now were done, just we need to put the sauce, after sauce I put the cheese and the topping.