We bench stretch, hand stretch, and toss. It all depends on what state the dough is in. A good hand/bench stretcher will achieve the same results as tossing. The tossing is the hardest for most people to master. You have to just keep at it. Make 20 dough balls just for practicing. It is cheap and repitition is the way to master. I am sure if you go on the net you will find lots of how to videos. I was lucky to learn it in the flesh from old pizza makers. I am not a flashy tosser. I toss to stretch the dough to the right size not to impress the crowd. I find those type tossers boring to watch. Walter
check out this picture. It shows one of my students copying what I am doing. When I saw this picture I gave her a towel to take home (it was at christmas break time) and when she came back this was her first batch of on her own.