In this video, you can see it in the oven at low temperature. When the timer strikes zero, the dough is ready to be sliced into pieces and rolled into the dough. The pizza dough is ready, but they are not yet. I have shown you the simplest and most intuitive way to roll out pizza dough. You may have noticed the so-called "leopard" color on pizza from the oven. Under the influence of high temperatures, the dough, namely the bubbles in the dough, increases dramatically. And thanks to the "gluten web" pizza remains lush. So that the dough is due to "cold" the dough can be kept at a low temperature. I have shown you the simplest and most intuitive way to roll out pizza dough. You may have noticed the so-called "leopard" color on pizza from the oven. Under the influence of high temperatures, the dough, namely the bubbles in the dough, increases dramatically. And thanks to the "gluten web" pizza remains lush. So that the dough is due to "cold" the dough can be kept at a low temperature.

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