Roll out pizza dough thinly without rolling pin
It would still be possible to roll it out, but accident-free application to the baking sheet is easy for Neapolitans. Here is the solution:
Pour dough lumps (homemade, alternatively made dough) on the coated, slightly oiled baking sheet, flatten by hand as far as possible and distribute it as well as possible. AND NOW IT WILL COME:
We take a TEIGROLLER WITH A LIGHT TAPERED ROLLER and roll the dough, always as thin as desired, towards the edges of the baking sheet. Too little dough? Does not matter, "Anstückeln" goes. Even a slight edge can be modeled so easily. Then brush with a little oil, thus preventing a "soak" of the sauce.
On this occasion two more tips:
- I prefer the very cheap canned tomatoes from sunny Sicily. Drain off some liquid, then add salt and dry herbs and possibly clove of garlic and with the blender (fits into the can!) Briefly through.
- Singles and small households should also make two sheets. Take out a tin earlier and freeze pizza in portions. Tastes "ready to bake" molto bene!
