How to open a dough ball into the perfect pizza skin
Learn how to open a dough ball into the perfect pizza skin with Joe.
It's vital to allow the dough to sit at room temperature for between 2 and 6 hours to allow the gluten to relax before attempting to open the dough balls into pizzas.
If this is an area you struggle with, you can make the dough balls slightly larger next time and reduce the size as your skills improve.
Once ⅔ of the flour has been added, add the salt before adding the remaining flour, continuously mixing with your hand as you do so.