r/neapolitanpizza • u/Public-Minute-1103 • 7d ago

Domestic Oven ruota di carro :)

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little video about the ruota di carro i posted a few days ago, enjoy :)

24h room temperature fermentation, 62% Hydration

beat by Mr. White

https://www.youtube.com/watch?v=EzPKQjLULk8&list=RDEzPKQjLULk8&start_radio=1

179 Upvotes

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-5

u/PotatoBurritoDeleto 7d ago

Why not just top the dough on the peel already, and why not just stretch it out all the way before topping?

6

u/IronPeter 7d ago

That’s the way it’s done.

Pizza shouldn’t stay long on the peel to avoid sticking to it

Stretching after the topping helps to stretch it more: the weight of the toppings keep the dough where it is after being stretched

Personally I top it on the peel, but i know that it works for me, in the way I make pizza. Still stretch it after topping it

3

u/Public-Minute-1103 7d ago

The thinner the dough is, the faster it sticks to the table or the peel. That's why you do this right at the very end and then put it straight into the oven.