20/10/2026
How to get a perfect circle pizza + My go to sauce prep
📝 Key Takeaways & Tips
Sauce Prep: Use high-quality canned Italian tomatoes (Strianese, Rega, or Rosso Gargano). Add salt and extra virgin olive oil, then crush by hand for the ideal texture. You can also use a food processor, but avoid a blender—it will crush the seeds and make your sauce bitter (a food processor won't break the seeds).
Dusting Flour: Swap regular flour for Semola Rimaccinata (double-milled durum wheat). It glides easily, prevents sticking, and won't burn in a high-heat oven.
Extraction:
Generously coat the edges and neighboring dough balls with semolina. When sliding the scraper under the dough, it naturally pushes the ball against the walls of the box or adjacent balls—without semolina, it will stick and lose its shape.
Cover the entire top with semolina so your hand won't stick when lifting from above.
Work plenty of semolina underneath—a few gentle scoops help it slide off effortlessly. Protecting the initial round shape during extraction is the secret to a perfectly round pizza!
(Note: As you gain experience, you can gradually reduce the amount of semolina used.)
Shaping & Stretching:
Drop the dough directly onto a generous bed/pile of semolina and shape it right on top. This eliminates sticking, and any excess semolina falls off naturally when you lift and stretch with your knuckles.
Push air outward from the center, leaving a 1 cm border for the cornicione. Stretch gently using your knuckles to reach your target size.
Use a curved peel to give the dough its final shape adjustment and guarantee a perfect circle before topping.
Smooth Launching:
If you followed the prep steps, your dough won't be sticky, so there's no need to rush—take it smooth and slow.
Avoid vertical jerks; use strictly horizontal front-to-back motions. Once the edge hits the stone, it locks in place, allowing you to slide the peel out smoothly.
🍕 Pizza Recipes Featured
Pizza #1 — Margherita with Stracciatella: Tomato sauce, extra virgin olive oil, baked, then topped with fresh stracciatella and basil leaves.
Pizza #2 — Classic Marinara: San Marzano tomato sauce, thinly sliced garlic, dried oregano, fresh basil, and extra virgin olive oil.
Pizza #3 — N'duja Pizza: Tomato sauce, mozzarella, spicy N'duja, and red onions.
🔥 Baking Spec: 430°C (806°F) for ~90 seconds.
