A pizza preparation method involving the application of pressure to the dough, often to achieve a specific thinness or crispness, is the focal point. This technique, while not universally standardized, aims to create a particular texture in the final product. For example, a pizzaiolo might use a rolling pin or specialized press to flatten the dough before adding toppings and baking.
The significance of this method lies in its potential to influence the pizza’s overall characteristics. Employing this process can result in a thinner crust, which some consumers find desirable for its lighter feel and enhanced crispness. Furthermore, this practice has historical roots in various regional pizza-making traditions, where specific tools and techniques have been developed to achieve characteristic crust textures. This process affects cooking time and ingredient ratio.
