To stretch authentic Neapolitan pizza dough, once 24hr have passed your dough balls should have risen and are ready to use so sprinkle flour on to the bench and place one ball on top.

Starting an inch from the bottom and working your way an inch from the top, gently press down using the tips of your fingers.

Then stop, turn it over and repeat. Do this once more and you will be left with a small round base with a crust around the rim, also known as a “cornicione”.

To stretch the pizza base, place one hand on the inside of the crust and with your other hand, have the three end fingers underneath and the index and thumb on top.

Placing your thumb on top (aligned with your pinky underneath) and your index finger on top as well (aligned with the finger next to it) gently stretch the dough out and bring it up and over the top of your opposite forearm, holding it there.

When you’re ready, flip it back over and let it hit the bench, then try to repeat this motion of stretching, flipping and then flicking it back over again but (trying to get) faster until your dough has reached a suitable size.

Your pizza dough base should now be stretched to a reasonable size but still with the air pockets in the crust.

It’s time to add the toppings and finish off your Neapolitan pizza.

E ora si mangia, Vincenzo’s Plate….Enjoy!