Now that you have a defined crust and a miniature pizza it is time to stretch it to the appropriate size. There are two main techniques here with slight variations. The Neapolitan slap is very common amongst Neapolitan pizza makers but is becoming more widely used amongst other styles. Once they have defined their crust, they pick the dough up with their dominant hand, flip the dough down flat on the table onto the opposing hand with palm facing up. When the dough lands on the opposing hand the goal is to have the crust land on the fingertips. From here the dominant hand is face down on the table around the middle of the dough holding 22 / PIZZATODAY.COM / OCTOBER 2021http://www.mfgtray.com http://www.mfgtray.com http://www.PIZZATODAY.COM