Recipe used for fancy pants dough tossing ?

[sear]

<a href="http://www.youtube.com/watch?v=lGDUmGlMJzU&amp;NR=1&amp;feature=fvwp" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=lGDUmGlMJzU&amp;NR=1&amp;feature=fvwp</a>

what kinda recipe you use to handle dough like this ? if its even real dough...

i like the one comment " i tried this with a frozen redbaron, not as cool" 

i definitely would not want to eat this pizza after its been used as a dust collector.

[Jackie Tran]

Maybe that's what I haven't being doing right with my pies. Lol. Seriously that doesn't look easy to do.

[PizzaHog]

Wow that dough went thru a lot of abuse but didn't seem to even get any larger, much less tear.  I wonder if it was a synthetic practice dough.
http://store.brickovenbaker.com/fun-accessories/prodough-practice-pizza-dough
If you are thinking of having a go at this, here is Tony Germani's advice.  But if you do we want to see vids!

<a href="http://www.youtube.com/watch?v=HilN-bajNqQ" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=HilN-bajNqQ</a>

[sear]

Wow that dough went thru a lot of abuse but didn't seem to even get any larger, much less tear.  I wonder if it was a synthetic practice dough.
http://store.brickovenbaker.com/fun-accessories/prodough-practice-pizza-dough
If you are thinking of having a go at this, here is Tony Germani's advice.  But if you do we want to see vids!
http://www.youtube.com/watch?v=HilN-bajNqQ

thanks thats a good tip, he says high gluten flour no sugar or oil, triple the salt.
he says "not really any yeast" so he could be putting a little in i guess.

i just got a load of HG flour so i can spare some.

 dont think im gonna make a fool of my self and video tape it for you guys tho 

[Pete-zza]

James,

See http://www.pmq.com/tt2/recipe/view/id_159/title_Acrobatic-Training-Dough/ and Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,1399.msg13697/topicseen.html#msg13697. You can also use the expanded dough calculating tool to calculate any other amount of dough. At the time of the last post, the tool did not exist.

Apparently the PMQ dough recipe was used at one time by Tony Gemignani.

Peter

EDIT (3/22/13): For the updated link to the PMQ recipe, see http://www.pmq.com/Recipe-Bank/index.php/name/Acrobatic-Training-Dough/record/57732/