Author Topic: Hand shaping technique  (Read 1337 times)

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Offline Madmax

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Hand shaping technique
« on: March 30, 2005, 12:21:14 PM »
There are numerous posts concerning recipes for dough, sauce, etc, and posts touching on thin & crackery crusts.  I haven't found many posts concerning shaping techniques for a traditional pizza.  I know your first question may be, what do I define as traditional pizza.  My answer would be a generic one....not too thick, not too crackery, a crust that has a nice balance between the two.  What are some of the hand shaping techniques that you seasoned pizziolo use?  Alhough my understanding of dough and dough texture is getting better, I lack the hand skills to toss a pie with a consistant thickness...some window paning in spots and thick in others.  I read one poster who recommending using a square wet towel to practice.  That, I will try over the weekend.  Any other tips?

Madmax


Offline Madmax

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Re: Hand shaping technique
« Reply #1 on: March 30, 2005, 12:47:32 PM »
http://www.pizzamaking.com/forum/index.php/topic,949.20.html

Found a good explanation that I had missed earlier.