Step 2: Shaping the Dough
After proofing for an hour the dough will have doubled in size. Remove the dough from its container and lightly knead (this is called the punch-down) to redistribute the carbon dioxide released by the yeast. Separate the dough into two pieces and form the first into a ball by rolling on a lightly floured surface. Now it's time to choose your own adventure: will you:
A.) Be adventurous and authentic and toss by hand.
B.) Do it the easy way with a rolling pin.
Here's the scoop (or slice).
Tossing by hand isn't just for show; there's a logic to it. By slowly pushing the dough into a larger circle, stretching by hand, and tossing, you're creating a bit of horizontal thickness gradient. By tossing, you'll end up with a center that is thin and crispy, and a crust that will have a bit extra dough.
However- if you choose to use a rolling pin, you'll end up with a dough that has a consistent thickness. While it will still taste great, the pizza's texture won't be quite right for a Neapolitan pie.
So, instructions on both:
A. Toss by hand
After forming the dough into a ball, begin to press out on your floured surface. It will take a bit of spinning, prodding, and pushing, but you'll eventually get to a state where you can lift it and begin to lightly stretch it and let it hang off your hands. When it begins to widen a bit, you're ready to lightly toss in a circular motion. The trick is to try and catch the dough with your hands in a fist shape. If you make a whole, no big deal, just press the dough back together and try again.
B. The Rolling Pin
Alright, you made your choice, who am I to second guess it? Roll the dough out to about an 11" diameter and get ready to top.
A.) Be adventurous and authentic and toss by hand.
B.) Do it the easy way with a rolling pin.
Here's the scoop (or slice).
Tossing by hand isn't just for show; there's a logic to it. By slowly pushing the dough into a larger circle, stretching by hand, and tossing, you're creating a bit of horizontal thickness gradient. By tossing, you'll end up with a center that is thin and crispy, and a crust that will have a bit extra dough.
However- if you choose to use a rolling pin, you'll end up with a dough that has a consistent thickness. While it will still taste great, the pizza's texture won't be quite right for a Neapolitan pie.
So, instructions on both:
A. Toss by hand
After forming the dough into a ball, begin to press out on your floured surface. It will take a bit of spinning, prodding, and pushing, but you'll eventually get to a state where you can lift it and begin to lightly stretch it and let it hang off your hands. When it begins to widen a bit, you're ready to lightly toss in a circular motion. The trick is to try and catch the dough with your hands in a fist shape. If you make a whole, no big deal, just press the dough back together and try again.
B. The Rolling Pin
Alright, you made your choice, who am I to second guess it? Roll the dough out to about an 11" diameter and get ready to top.
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