01

Flour Your Surface

You don’t need a lot of flour, as too much will alter your pizza’s flavour. Semolina flour is best!

Note

Flour smokes easily and will burn quickly. Excess flour will cause charred edges and pockets while cooking.

Stretch Your Dough

There are different styles for stretching dough. Holding the dough in your hands, hanging in front of your body, uses gravity to pull and shape the crust. This is considered to be a “classic Italian style”, and more artisanal. Stretching your dough on a surface is best for speed and control, allowing you to turn and form your pizza quickly.