One of the first questions that people ask when they want to cook an Italian dinner, is how to roll the dough. Pizza is one of the most famous dish in Italy, but a great dough is the basis for example of fresh pasta, bread and sweets. How to roll the dough is a tricky question. You will never have an answer, but some tips can really help to learn some manual skills and get the dexterity that really break a difference.
When you go to a pizzeria, in front of the oven you can see the pizzaiolo rolling the dough with such a harmony that really is an art. He obtains the crust by avoiding the borders in his touching. At first he touches every point of the ball, then he strechout with external part of the hands right down the little finger. After obtaining a quite good circle, he throws away the flour trying to preserve the shape. Then it’s ready to be garnished with anything you prefer.
At home you can cook a lot of delicacies by baking a lot of different doughs.
In this slideshow, for example, you can see how much consistent is the shortcrust pastry to bake but also how fun it is for the kids to cut out some cookies! It is really a picture of a happy family.
Homemade pizza
If you want to do homemade pizza, it is better to roll out it with a rolling pin and cook it in a baking tin. It is the same procedure as for a sweet. In this case, you have to roll the dough on borders trying to obtain the most similar shape to the tin. After that, you put the dough in it and work on the edges making even all the parts of the dough.
How to roll the dough of homemade bread
You work on the borders of the dough even if you want to cook some bread. However, in this case, it is more difficult to work on the shape of the bread itself. You can see in picture how much attention you need to pay on details. The man is helping himself with a little pin, but you can actually improvise some craft talent with anything you have.
Cooking time for homemade bread
Sandwich bread baked in a box
- 190°C / 374°F
- 30-35 min
Bread in loafs
- 220°C / 428°F the first 10 minutes
- 200°C / 392°F the last 10-15 minutes
I hope that a tutorial can help you in studying the manual skills you need to roll the perfect dough. I found this one online, but feel free to share with us yours!
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