The Best and Easiest Way To Shape A Neapolitan Pizza

In this video I am showing you how to shape a pizza-dough ball into a Neapolitan Pizza. The technique is very gentle and will make sure that you do not degas your dough. Degassing your dough at this stage would mean that you don't get the typical oven spring on the edge of your Napoletana. When following the instructions you will end up having a nicely round shaped pizza with a tiny edge that will spring upwards during baking. This method will create you consistently good pizzas. It is not the fastest method, but a method that can be easily done by beginners. A good basis for a nice pizza pie is a well made dough. You can find the recipe I used here: https://github.com/hendricius/pizza-dough. I also programmed a small calculator to help with the ingredients: http://pizza-calculator.the-bread-code.io. A proper dough has a strong gluten network that can not be easily torn apart. This is done by adding proper strength to the dough during the fermentation process. Pizza is very similar to bread dough in this regard.