Your quest will be easier if you familiarize yourself with baking percentages, and keep detailed notes on each recipe. [2] X Research source
Place the dough in an airtight container with enough room for the dough to double in size. Alternatively, leave covered with a warm towel for 40–60 minutes at room temperature, or until dough doubles in size. Chill for one hour in the refrigerator.
Make sure that your pizza dough is room temperature before you start working with it. [5] X Expert Source Ollie George CiglianoPrivate Chef & Food Educator Expert Interview. 18 October 2021.
To reduce mess, use cornmeal or semolina instead of regular flour. [8] X Research source If your dough or hands stick at any point during the rest of the process, add more flour.
Don’t press your palms against the base of the dough. This can lead to uneven crust or tears. Beginners can use a rolling pin when starting out. This is easier, but usually results in a denser crust.
Never move your hands in completely opposite directions, as this will create a thin center. Move at an angle instead to stretch just the outer area, leaving a small hump in the center of the dough. [11] X Research source You can instead press the side of your hand down into the groove, then push directly outward to stretch the edge. Use your other hand to rotate the dough as you go. [12] X Research source
Drape the dough over your palm and forearm. The more of your arm you use, the less likely the dough is to break. “Slap” the dough onto your opposite palm, letting it drape over your other hand and forearm. If your dough is in danger of tearing, let it drape gently instead of using force. Repeat this motion back and forth. Each time you “slap,” the dough should rotate about one quarter turn. This rotation is vital for making the dough wide and even.
Start with a more gentle throw than you think you need. Too little force, and the pizza doesn’t leave your hand. Too much force, and the pizza flies across the room.
Don’t worry too much about this for your first few tosses. It’s more important to catch the falling pizza than to get the right hand shape.
If you tossed with your right palm, catch the dough mostly on your left arm. Expert dough tossers “catch” the dough on their fingertips, sending it spinning again without letting it rest. This is a complex technique that involves sending the dough in multiple trajectories and angles. [19] X Research source It’s best not to try this until you’re a more experience pizzaiolo.
The dough is ready when you say it’s ready. The size of your oven and personal preference for crust thickness are the only criteria you need when cooking at home.
