For a successful pizza the shaping is a crucial step. Only when the panetto (ball of dough) is well risen can be put in the oven. You see it when the dough is easy to stretch and work with avoiding the springy effect. At this stage we shape the pizza, which must be as round as possible, trying to push the air from the middle all the way to the edge giving the Neapolitan pizza the characteristic shape with a 1-2 cm high edge, the so called cornicione (outer edge of the pizza crust).

The pizza must be crafted by hands only and no other tool is allowed.