Anyone have a fool-proof way to make dough that won't rip or tear when you toss it or stretch it thin?
I've tried all-purpose flour, bread flour, and even high-gluten flour. I've tried making the dough a little wet, just right, and a little too dry. I've tried various kneading times, etc... I think
I've tried every possible combination and end up with mixed results. Most of the time my dough is very stretchable, but sometimes I go down in flames and even the slightest tug causes it to tear.
I've seen guys hand-tossing pizza dough in the air all day and not a single tear... any ideas how to get dough to behave like that?