Stretch & Fold / Coil Fold for Pizza Doughs

Especially at home without a professional spiral mixer – or for highly hydrated doughs starting from 70% water (Canotto, Pinsa, Teglia) – Stretch & Fold or the gentle Coil Fold is unbeatable. After kneading the dough, let it rest covered for 20 minutes. Then, with slightly damp hands, reach under the center of the dough, lift it so that the ends stretch under their own weight, and fold them like an envelope under the dough body. After 2 to 3 of these folding cycles, even a soft 75% dough transforms without any friction heat into a tight, silky cushion!