Spreading the pizza is an essential phase for the success of the final product.
The passage into the oven must take place when the loaf is sufficiently relaxed and leavened.
We understand this because it is spread without resistance, thus avoiding the spring effect.
In this phase we shape the pizza, as round as possible, and above all we push the air
contained in the dough towards the crust, so that it increases in volume, giving it the characteristic shape to the Neapolitan pizza with the edge 1 or 2 cm high.
The entire spreading phase must be done by hand, other tools are not allowed.
The passage into the oven must take place when the loaf is sufficiently relaxed and leavened.
We understand this because it is spread without resistance, thus avoiding the spring effect.
In this phase we shape the pizza, as round as possible, and above all we push the air
contained in the dough towards the crust, so that it increases in volume, giving it the characteristic shape to the Neapolitan pizza with the edge 1 or 2 cm high.
The entire spreading phase must be done by hand, other tools are not allowed.
