This week we did a bit of experimenting, trying to take the pizza dough to the next level. I have always rolled my dough with a rolling pin but have wanted to master the hand stretched dough; the true Neapolitan way.
What is wet kneading? Well it is exactly as it sounds, kneading while the dough is still very wet, almost batter like. This, along with letting ingredients rest together at the very start of making the dough are the two biggest factors that have changed my good pizza dough recipe to a great one (very light).