Hi, this is Adjani from Deli Italiano. Right now, the dough is done. I leave it one hour outside at room temperature. After one hour, I’ll put it in the refrigerator like for three hours. And after this, I won’t use it right now. If I don’t need it, I can use it up to 24 hours. I leave it in the refrigerator, no problem.
Right now, I want to show how to open the dough. I need this one. That’s the big one or large. I’ll put in the flour. I made like this, I put—because the air goes out. I spill it. Right now, I’ll put little flour, that’s—that’s very good for the dough.
Like this, we made my hand like this, very easy. We’ll make a circle. Right now, we made it like this. Open it slowly like this. This hand, you leave it in the dough. Just use the right hand, push like this. This is—leave it stop. This is the dough that is not too thick and not too thin. They are the same. After that, I’ll put it in the white board and I’ll use the fork because like this causes to bubble. I do this because when I put it in the oven, it don’t bubble.
Right now, we’re ready. I have one big pan. I’ll put the pizza in the pan. I made it like this. I open—right now, the dough is done. Now that we’re done, we just need to put the sauce. After the sauce, I’ll put the cheese and the toppings.
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