Anybody have any tips for tossing spinning pizza dough out, i know work in a pizza place would do it after a few dozen maybe. Lets see. flatten out the ball , hold it up by the edge letting it hang til it gets bigger, using the heel of the hand then finger tips to open some more then up and at it...spin..and thats where I loose it! Though I have had a good try a couple times .Spinning is the best tried and true method of making a NY thin crust pizza. Dont need a sheeter ect..those are for mass production in busy places.