How To: Stretch pizza dough with a puffy edge with Motorino's Mathieu Palombino

If you're a pizza lover, then you already know by now that there is no one pizza dough. Just like pizza toppings, pizza dough comes in many different varieties, from crispy to tender to crunchy to puffy. And the type of dough - as well as how you knead it - infinitely affects the resulting pizza creation.

So check out this video to learn how to knead a crowd-favorite puffy edge with Motorino's Mathieu Palombino.

The pizzas at both the Brooklyn and Manhattan locations of Motorino are known for their puffy outer edge (what the Italians call the cornicione).