Pizza began life as fast food, eaten hot on the back streets of Naples. Today it is found all over the world, but it is still in Naples that skilled pizzaioli use local tomatoes, mozzarella, and basil to produce the finest of pizzas.
Working with one portion at a time, push the out to make a thick circle. Use the heels of your hands and work from the center of the circle outwards, to flatten the dough into a 12-inch circle with a slightly raised rim. If you find it difficult to push the dough out by hand, you can use a rolling pin.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Precision matters more in pastry than almost anywhere else in the kitchen — measure carefully and don't rush the resting times. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
