Do not use a rolling pin. Use your fingers to press from the center outward to create a thin base with a slightly thicker border (the cornicione ). Top & Bake: Spread a thin layer of tomato sauce from the center. Drizzle with olive oil and a pinch of salt. Add Parmesan, hand-torn mozzarella, and basil.
Shape into a ball, place in a bowl, and cover with a damp cloth. Leave to prove in a warm place for at least 2 hours (or until doubled in size). How to Make Perfect Pizza | Gennaro Contaldo
Transfer to a floured surface. Knead for about 10 minutes until smooth and elastic. Gennaro often uses a "pull-and-fold" technique to develop the gluten. Do not use a rolling pin
Knock back the dough and divide it into balls (usually two large or four small). Dust with semolina, cover again, and let rest for another 30–60 minutes. Drizzle with olive oil and a pinch of salt
Combine the flour and salt in a large bowl. Dissolve the yeast in lukewarm water and gradually add it to the flour, mixing with your hands until a dough forms.
Watch Gennaro demonstrate his signature techniques for kneading and stretching the perfect dough: How to Make Perfect Pizza | Gennaro Contaldo Jamie Oliver YouTube• Feb 20, 2014 How to Make Perfect Pizza | Gennaro Contaldo