Stretching/Opening Your Dough
To stretch your dough effectively, begin by ensuring it has an internal temperature of at least 65 degrees Fahrenheit. Next, dust both your dough and work surface with semolina flour to prevent sticking.
Proceed by gently pushing the dough in the center with your fingers, working your way to the edges, while leaving a one-inch crust all around. Continue this process until the diameter reaches approximately 10 inches.
At this point, lift the dough and toss it gently with your fists to expand it to your desired size of 12-14 inches. Once you've achieved this size, remove any excess flour from the work surface.
Place your freshly stretched pizza on the counter and prepare to add your preferred toppings. For best results, bake your pizza in an outdoor pizza oven heated to around 815°F to 850°F and 500-550°F for a home oven or BBQ/Grill using a ceramic stone or baking steel for a perfectly soft and crunchy crust.
Carefully position the pizza peel at the back of the pizza, ensuring it is fully under the dough. With a quick, smooth motion, lift the pizza off the work surface. While keeping the peel level, extend it towards the oven. Aim for the center of the baking surface, allowing room for the pizza to slide.
Gently jiggle the peel to loosen the pizza. With a swift flick of the wrist, tilt the peel slightly downward to let the pizza slide off onto the oven surface. Be cautious not to let it stick. Once the pizza is in place, withdraw the peel quickly and close the oven door to maintain the heat. Monitor the cooking time to achieve the perfect crust.
Buon Appetito!