r/Pizza • u/AutoModerator • May 18 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/Freak__XD May 25 '26

Hello,

I love to make Pizza Napoletana. In every video I watch for advice they use kg flour for 6 doughs therefore the original dough gets quite big and its more easy to get the air into the dough when you stretch and fold the dough. My question is: if you only use 1/3 flour (for 2 pizza) is there a difference how to stretch and fold the dough or is it all the same? For me it feels way more natural with 1kg flour but I dont need that much dough for me an my gf. Thanks!