Forming Dough Round by Hand - Instructions

Cold dough is difficult and nearly impossible to work with. After retarding the dough balls under refrigeration remove them approximately 2 ½ hours prior to use. They should be allowed to warm and rise at normal room temperature until at least doubled in size. If you allow the dough balls to rise too short or too long a time it can make them difficult to work with. Not allowing them sufficient time to rise may result in tearing while forming them. Allowing the dough balls to rise excessively can cause them to over relax and collapse making them difficult or impossible to form into rounds. If experiencing excessive resistance while forming the dough balls into rounds let the dough relax a few minutes and they will become more pliable.

After forming the dough round place it on a pizza peel spread with corn meal and top it. A perfect dough round is not essential and you may even prefer the more rustic appeal of an uneven dough round.

1. Remove the 7 oz dough ball from the refrigerator and let it rise approximately 2 ½ hours in the bowl with the lid on at normal room temperature until at least doubled in size.

2. Remove the dough ball from the bowl and place it on a lightly floured surface.

3. Gently pat down the dough ball with the flat of your hand to knock the air out.

4. Pick up the dough round by the edge and rotate the dough one complete turn in a circular rotation. Stretch and pull the dough while leaving a very small rim.

5. Grasp the dough round with both hands and slowly pull and stretch it taking care not to tear it. If there is tearing or small holes develop in the dough simply pinch the dough back together and proceed. Stretch the dough by placing it over the knuckles of one hand and pulling it with the other hand.

6. Rotate and stretch the dough round.

7. Place the dough round over your knuckles and stretch.

8. Grasp the dough round in your hands and pull it stretching it. Work the dough round into a 10-12 inch diameter. The thickness will be approximately 1/8 inch or less. The dough round will appear almost paper thin in places and will be ready for topping.

9. Spread a pizza peel with cornmeal and place the dough round on it. Make a final adjustment of the dough rounds form.

The dough round is now ready to brush with garlic herb oil. Top it, peel it and bake it!

Once you master this method you can have fun placing the dough round over your knuckles and spinning the pizza into the air with a twist of your wrists. This can help form a nice pizza round.