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Pizza Dough Technique #4

Pizza Dough Technique #4 — a community recipe on Potlikkr.

Ingredients

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Method (preview)

1. 1

   I used to make pizza's at an old fashioned pizzeria. Practice really is the key, although I got a pretty good handle on it the first night, I also made a lot of pizzas that night. The most important thing is to start with a ball of dough, not something that is already flat. Then make fists with both hands and start to stretch it with the top (part of fingers that your rings rest on). Once it is stretched just a little bit, make sure you concentrate on the outside. Don't be afraid to go around the edges, letting the rest hang. This will actually work best if it is a large pizza.

2. 2

   If you want to throw it up in the air. Start the same way as above. Once the dough is stretched out to about 7-9 inches (for large pizza), then you can start to toss it up in the air. Try to do it in a twisting matter so that the dough will land on the top of your fists, 90 degrees from where you started. Do not try to toss it above your head at first. Do it only a few inches at first and work your way up. This will actually give you a more uniform dough than stretching it, but again it takes practice.