I need your opinion. At the moment i slap and stretch the skin.
i use the technique as described in this forum and videos. Push the air bubbles to the outer rim with one hand, stretching the dough carefully with the other. so actually i am happy with the results. I can see this method applied by neapolitan pizzaiolos.
There is another technique, in which you first Stamp or punch down a line ca. 1 inch from the edge to form the cornicione and then push down the inner circle and thus making the skin thinner. i see this method applied by non-neapolitan pizzamakers.
The question: will the second method still create an equally airy crust ? Isn't it mainly dough, since through pressing down the inncer circle, the air won't go to the cornicione/ crust.
Is it just a matter of personal like ? What is your experience and opinion ?
i will post a picture to illustrate the difference.