Does anyone here spin/toss pizza dough? Do you have any tips or advice to share? I am getting to the point where I toss dough on the night every month or two when I make pizzas, as it makes a real difference in the pizzas. I'm developing some confidence at tossing but am still not very good at it.
The most detailed explanation I've found is this
page, which is very detailed, but sticks to the basics (i.e. using closed fists and using the dominant hand to balance and the other to assist with spin and toss). Getting into advanced aspects of spinning and tossing, there is a very nice post here
by Bubba Kuhn in the archive.
One thing I learned from observing the YouTube videos in real pizza kitchens is that the dough is first flattened a bit on semolina to form a large hockey puck, then is tossed horizontally from fist to fist to "open" it up, with no spin, then once it gets some size then it is spun and tossed overhead.
My own experience is this:
- The hockey puck needs to be as round as possible... it seems that any irregularity at this stage magnifies once I start tossing.
- Make an extra ball or two of dough, which gives me more confidence to be bold about tossing and can always be stored in the freezer.
- The ProDough fake dough seems to be a good investment (strictly the dough and maybe the carrier; the DVD didn't really teach anything).
My problems are occasionally where the dough goes in the air and folds up on itself like a taco. I am guessing this is because I'm not paying attention to the fist movements needed. It seems like the basic orchestration here is telling my fists (very quickly) to spin, THEN with great vertical accuracy, blend in the toss.
Still working at it... I can't be the only one!