So I have watch quite a few real Italian pizza chefs make pizza in person and on the internet. One thing I noticed is that just before they launch it into the wood fired oven, they sort of do a stretch around the edges while its on the peel. What dose this accomplish? I don't think its about making sure it slides or not being the right size, you can just shake for that. It must do something to the dough, they all do this. Any ideas?
This is what I am talking about