Pizza schmo to pizza pro

Institute of Culinary Education

Now it’s dough stretching time—the point at which I generally swear a lot and end up with a garbage can full of balled-up dough and a trip to the take-out joint. Chef Sim’s suggestion was to make sure the stretching surface is covered in plenty of flour and to step back and let the dough rest for five minutes if it’s not cooperating. It’s like trying to reason with a Yankee fan at a Red Sox bar—if you push they’ll just push back, so give the dough some space and come back when it’s softened up.