Building an Airy Pizza Crust

An airy rim begins during fermentation, but shaping determines whether that gas survives until the bake.

Protect the edge

Place the dough ball seam-side down and press from the centre outward. Stop roughly one centimetre from the edge. That untouched ring becomes the cornicione.

Push trapped gas toward the rim rather than pressing it out. Avoid a rolling pin: it flattens the structure that fermentation created.

Stretch the centre evenly

Rotate the dough as you stretch and check for thin patches against the light. Let gravity help, but keep your fingers away from the outer edge.

Watch: Ooni’s shaping method

Good oven spring also needs a thoroughly heated stone. Even beautifully fermented dough will struggle on a cool floor.