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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Rolling Pizza Dough

 

1) Don’t oil the pizza when you put it in the bowl to rise – oil the bowl that the dough is rising in. The idea is to touch the dough as little as possible and an oiled bowl allows you to flip it out onto the rolling surface without touching it.

2) Drown your work surface in flour before tipping dough out. Don’t be shy. Don’t be stingy. Don’t be obsessed with not wasting things. Flour the surface with gusto, then tip the dough into the middle.

3) Dust the dough & your hands with flour.

4) Punch the dough down & use your knuckles & fingertips to start pushing dough out into circle.

5) When you’ve gotten as far as you can with your hands, use a floured rolling pin to keep expanding the circle. The rolling pin will take it to about 1/2 the size you need.

6) The next step is tricky and I haven’t mastered yet: Lift dough up on closed fists and allow gravity to do the rest of the work stretching the dough out by turning the dough around your fists in an ever widening circle.

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