Although I think I make the best pizza you can get in my small town, and all my friends love it, I feel that I have a lot of growing to do. On thing in particular is tossing nice round pies. I feel that my dough is strong, but I feel that it stretches out really thin really easily. Check out this video that I am sure many of you have seen-
I know my dough could not handle that type of treatment. Now, part of this is probably because I have been going with higher hydration levels. Like 67% or so. And I read that many NY places will go into the 50's to make their dough easier to toss. Should I play around with that? I feel like to go that low on hydration I'd need to really let the dough sit so that the flour and water really have time to mix. I feel like the lower the hydration I go, the more in need of an "autolysing period" is needed.
Anyway, I know I could up the salt to make a tossing dough, but my goal isn't show, in the end it is taste. But I feel like my dough should still be more tossible than it is.