Opening the dough

Purpose

Transforms a rested dough ball into a flat disc without deflating its trapped fermentation gas at the rim

Styles using this technique

• Neapolitan pizzaDefiningWell established

  Preserves the untouched rim that puffs into the cornicione during baking.

• Pizza frittaNormally requiredGenerally accepted

  Creates a disc thin and even enough to fold and seal around the filling before frying.

• Pizza MargheritaDefiningWell established

  Identical to Neapolitan's own technique — preserves the puffed cornicione.

• Pizza MarinaraDefiningWell established

  Identical to Neapolitan's own technique — preserves the puffed cornicione.

• Pizza canottoDefiningGenerally accepted

  Deliberately exaggerates the untouched-rim technique to maximise the style's signature puffed, airy rim.

• MontanaraNormally requiredGenerally accepted

  Same Neapolitan-family opening technique as its parent style, pizza fritta.

• CalzoneNormally requiredGenerally accepted

  Creates an even disc that folds and seals cleanly around the filling.

Method

Press from the centre outward with fingertips, preserving an untouched rim (cornicione) that will puff during baking

When to use it

• Neapolitan and related round, hand-shaped styles

Risks

• Pressing into the rim deflates it, preventing the puffed cornicione from forming

Alternatives

• A rolling pin, used in styles that do not want a raised, airy rim

Problems this technique helps with