Description
A traditional Italian method to stretch pizza dough by hand—no rolling pin required. Learn how to get a light, chewy crust with step-by-step guidance, tips, and troubleshooting.
Ingredients
1 ball of pizza dough, rested at room temperature for 2–4 hours
All-purpose or semolina flour, for dusting
Olive oil (optional, for coating hands or surface)
Instructions
1. Generously flour your countertop or wooden board. Place the relaxed dough in the center and let it settle.
2. Using your fingertips, press a ½-inch border around the edge of the dough to define the crust.
3. Lift the dough and pass it between your hands like a steering wheel, letting gravity stretch it gently.
4. Lay the dough over the backs of your hands and gently stretch it by pulling your knuckles apart while rotating.
5. Transfer the dough to a floured pizza peel or baking sheet. Reshape into a circle if needed.
6. Top as desired and bake at 500°F on a preheated stone or steel for 5–6 minutes until bubbly and golden.
Notes
If the dough tears, gently pinch the hole closed and let it rest before resuming.
Use semolina flour for a crispier crust and easier peel transfer.
Let cold dough fully warm to room temperature before stretching.
No need for a perfect circle—hand-stretched pizza is beautifully rustic.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
Keywords: how to stretch pizza dough, hand-stretched pizza, homemade pizza crust