Why Hand-Stretching Matters
A rolling pin crushes the gas structure. Hand-stretching preserves the open crumb and creates the characteristic rim.
Before You Stretch
Temperature Check
Cold dough = springy, resistant. Temper 1.5-2 hours at room temperature.
The Poke Test
- ✕ Springs back immediately: Not ready
- ✕ Springs back slowly: Perfect
- ✕ Doesn't spring back: Over-proofed
The Technique
1. Flour Your Surface
Generous flour or semolina.
2. Press the Center
Fingertips from center outward, leaving 1-2cm rim.
3. The Steering Wheel
Lift, drape over knuckles, rotate. Gravity stretches it.
4. The Knuckle Stretch
Both fists, gently apart, quarter-turn rotations.
Style-Specific Stretching
- ✕ Neapolitan: Thick rim, 30cm, very thin center
- ✕ New York: Minimal rim, 40-45cm, even thickness
- ✕ Roman Tonda: No rim, rolled thin with pin + hands
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Springs back | Too cold | Wait 15-30 min |
| Tears | Over-proofed or weak gluten | Patch and proceed |
| Uneven | One-sided stretching | Rotate constantly |
| Sticks | Not enough flour | More flour/semolina |
