I used to make pizza that tasted good but was a little too heavy.
I couldn’t imagine how I could possibly stretch the dough out thin enough to make the light and crusty Neapolitan pizza you get at a pizza parlor. Now, I work the dough with the dome for one minute to make it strong and stretchy. Then I use the dome to press the dough out thin for baking. The thin crust puffs up beautifully and browns well underneath. I’m very happy with my pizza now. It’s delicious and lower carb too.
Watch the video. It shows all the easy steps to great pizza. Even if your pizza pan or stone has to be preheated first, you can stretch the dough out real thin on a counter and transfer it the pan by wrapping it over a cylinder – a rolling pin or even a soda bottle can lift it off the counter and onto the pan or stone.