Ingredients: Pizza Dough Ball, Flour (for dusting) · 5 min cook time · 250kcal · ₩500
Instructions
1. Put a little bit of flour on the bench to prevent the dough from sticking.
2. Start an inch in from the bottom of the dough ball. Using your fingers, press down and work your way to an inch from the top, then stop.
3. Flip the dough ball over and repeat the pressing motion: an inch in from the bottom, press down, and stop.
4. Repeat the pressing motion one more time: an inch in from the bottom, press down, and stop.
5. Place your right hand 1 inch in from the edge of the dough. With your other hand, use three fingers on the bottom and two fingers on top to crimp and stretch the dough.
6. Bring the stretched dough over to your forearm and hold it there, then flip it back over onto the bench.
7. As you get faster, you will learn to flick the dough to your forearm. Practice the movement: stretch, over, back; stretch, over, back.
8. Continue stretching and flicking the dough until you achieve a nice round disc with air pockets still intact in the cornicione (crust).