Cal-Italia pizza and stretching


Last night, my family visited Tony's at Graton with the sole purpose of tasting the pizza. As expected all the pizza was superb however my family really enjoyed the Cal-Italia pie. The Pizza Bible instructions for making a Cal-Italia indicate that the dough is rolled and trimmed. The pizza we ate had a nice crust around it and did not appear to be rolled. Is rolling necessary or can I just skip that step and hand stretch the dough to get that texture and look?

Raymond R.
posted almost 3 years ago

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I've had the Cal Italia several times. It's a beautiful and tasty pizza. In general, if you stretch, you'll be able to get a nice puffy crust.

If you use a rolling ping, you can also get a nice rim depending on how you handle the edges. If you flatten the edges by running the pin all the way over the dough, the edge won't puff up as much.

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Raj Irukulla admin
posted almost 3 years ago

Thanks for the response.

- Raymond   almost 3 years ago


Thank you for this. You found another error in my book. Somehow a portion of this recipe was moved. I recommend hand pushing this dough not cutting and making it thin. Thanks again. Will add this correction to next printing and errata

Tony Gemignani admin
posted almost 3 years ago


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