The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza Crust

sonofredsbread's picture

Pizza Crust

I'm trying to make a pizza dough that I can toss in the air.  I'm pretty new to the baking world and can make a good pizza pie but I have to roll out the dough.  I've looked around and it seems like i'm not getting proper gluten development.  My dough tears then I try and toss it.  I'm using costco bread flour with olive oil, salt, a dash of sugar and water.  I have some gluten flour and was wondereing if putting a little of that in would help?  Thanks


yachiruangel's picture

hallo! I was wondering what was the purpose was in tossing the dough. Doesn't it come out just as nice and circly if you roll it out using a rolling pin? (sorry i answered your question with another question). The pizza crust recipe I use is so sticky that it would be impossible to toss. But it still comes out nice, crispy, and light.

rcrabtree's picture

Just because it tears when you try to throw it in the air doesn't mean you don't have enough gluten.  My pizza dough would be a mess if I tried to throw it in the air but it makes darn good pizza.  Conversely, doughs that can be throw in the air don't necessarily make good pizza.

Gluten development is important, but if your dough contains a lot of water (as mine does), it will be very slack not stiff.  I never pick up my dough but rather stretch it by hand on the board.

The following link discusses how to develop gluten in great detail:

cady's picture

Tossing the doug is a lot of fun and it impresses the kids. 

I use the recipe from BBA (Peter Reinhart).  It has a fair amount of oil and is a nice soft dough.  I watched a video (youtube) that gave instructions on how to hold and toss the dough.  Granted, tossing is not needed but it is fun.

pattycakes's picture

I have personally tossed a pizza made with the Baguette Surprise (David Snyder recipe on this site) in the air. Did not attain a tremendous altitude, but that has more to do with my technique--it did leave my hands. BTW, did you know that you have to use the backs of your hands so that nothing (like a finger!) sticks through the dough when it lands? Just thought I'd throw that in.

Other than that, make sure that you have good gluten development (which the recipe I mentioned will have if you do all the folds) and use plenty of flour, and that will assure a tossable pizza.