00:01hello everybody everybody knows me knows I made pizza for a long time one of the
00:07biggest questions I get is how do you stretch the pizza you buy the dough from the store you
00:12gotta let it proof okay get bigger and then cool it off again so that's where I'm at with this
00:18dough
00:19except this is homemade dough this is homemade dough okay so because I have a little olive oil
00:27on so it didn't dry up okay put some flour down you start without going on the edge you don't
00:36want
00:36to hit the edges okay cuz that'll flatten it out so I'm working the dough from the middle out to
00:43the edges look at my finger see how I'm not crossing over yeah I'm putting decent amount of pressure down
00:54and I'm creating my crust okay now this was the inside and this was the bottom so I'm flipping
01:03that over to the bottom now this is where your sauce is gonna go two fingers not too much pressure
01:10I'm making my crust everybody see that okay now I'm gonna make my pizza a little bigger I'm putting a
01:21little bit of pressure this hinge is riding inside and I'm pushing forward just a little bit okay
01:29that's it now I'm gonna go side to side see how I'm keeping the dough on the table so I
01:35don't get a thin
01:36spot okay side to side you see the dough getting bigger okay a little bit all right one more all
01:51right now we're done I'm using the screen I got my oven set to 485 that's a gas stove okay
02:03485 or 385 or 385 or 385 or 385 but you can go up to 4 415 roughly okay now
02:11once you get your pizza put it on the screen and you're ready for sauce and cheese
02:19okay we're using a nice organic tomato sauce you start from the middle and you spiral out
02:30okay a little more we're using organic pizza sauce by one of those brands
02:50and then I don't want to go over and get sauce on the crust because it'll burn and that doesn't
02:56taste good
03:00okay I know I have to be fast but now with the your ladle angle lightly go over it and
03:09you want to get rid of
03:10those bare spots like this see that way every bite has some sauce you see that okay a little
03:22grain of cheese now you take your mozzarella keep your hand on the edge again not going over your crust
03:31see
03:31this you do around here and then you fill in the middle now you don't have to go this fast
03:41you're on
03:41a screen so you don't have to worry about sticking to your pizza peel if you are using a pizza
03:47peel on
03:48like a stone you want to put a light little like this with flour on your pizza peel so it
03:57won't stick okay
04:03all right the oven's ready pizza's going in pizza's ready to go in we'll post an after picture have a
04:11good day
04:31yeah
05:09You
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