Prepare the workspace
Weigh ingredients and follow your baker’s yeast instructions. Do not substitute baking powder. Choose a bowl with room for expansion and a suitable cover.
Perform the technique
Mix and knead as specified, then cover against drying. Observe expansion in a suitable place; cold kitchens may slow proofing. Drain mozzarella during this rest.
Check the result
Dough should stretch without immediately tearing. If it springs back, allow a brief relaxation instead of forcing it. Stretch gradually with a consistent centre thickness.
Correct mistakes
Check time, temperature and yeast if it has not risen; do not overheat. Excess bench flour changes the dough. Preheat the tray before baking.
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