Hand stretching
A gravity-assisted stretching technique for enlarging dough evenly without a rolling pin, common to most hand-tossed round styles.
Skill level: intermediate
Purpose
Further enlarges an opened dough disc using gravity and the backs of the hands rather than a rolling pin
Styles using this technique
Produces the wide, thin, evenly airy disc that folds without tearing or drooping.
Produces the thin, irregular, char-prone base characteristic of coal-fired apizza.
Produces the thin, deck-oven-suited base typical of this New York-family style.
Produces a thin, reliable base for the style's inventive topping combinations.
Produces the thick, round base characteristic of the style before it goes into the cup-cut pan.
Produces the thin, round base typical of most Brazilian pizzeria pizza.
Produces the style's defining elongated oval shape.
Produces the thin centre and braided/twisted stuffed edge that defines this novelty regional style.
Produces the thin, round base typical of Western-chain-derived pizza in Japan.
Domestic alternative: Machine-pressed at most chain restaurants.
A generic, reliable base — this style's identity comes from its topping culture, not a distinct shaping tradition.
Produces the style's defining long, paddle-shaped 'a la pala' format.
Produces the style's defining thin, light crust.
Evenly fills the rectangular pan corner to corner without tearing the dough.
Produces the characteristic dimpled, focaccia-like surface that holds the olive oil topping.
Forms the standard round commercial-style base this topping culture is applied to.
Forms the standard round commercial-style base this topping culture is applied to.
Evenly fills the rectangular pan corner to corner without tearing the enriched dough.
Produces the characteristic dimpled surface that holds the pre-bake tomato topping in place.
Produces the exceptionally thin, crisp sheets that define this style; a rolling pin cannot achieve the same even, minimal thinness by hand.
Method
Drape the dough over the backs of the hands or knuckles and rotate, letting gravity stretch it evenly
When to use it
- Round, thin-crust styles where an even, tear-free stretch matters
Risks
- Uneven pressure can create thin spots that tear, especially in under-fermented or over-fermented dough
Alternatives
- Rolling pin shaping, for styles where an even, compressed thickness is preferred over an airy structure