My stretching technique, like all things pizza oven related, has evolved..
It’s:
1 – start with a light and fluffy dough ball on a floured surface
2 – LIGHTLY use a silicone pin to roll it out a ‘bit flatter and rounder’. Don’t press hard (like you would on pastry). Literally a gentler roll for and aft.. turn the ball 90 degrees, and roll again. This starts the base.
3 – kinda ‘push’ it out towards the edges..like you’re massaging it. I leave it on the floured surface, and ‘push it out’ whilst turning it 90 degrees… then keep going.. you’re almost like a ‘pizza DJ’ here…stretching and turning (still flat on the surface).
They comne out nice and thin, and nice and round…
Next time I make pizza I’ll upload to YouTube a video!!
DrP