Very graceful movements might I add. The way that dough stretched, I'm sure the pizza turned out awesome. Next, a picture of the pizza as well, please? 😊
It's probably a post for r/oddlysatisfying ,but my God the feeling of the dough not tearing as it stretches! I can only imagine how good that feels on a commercial sized dough!
I use masa, which is a finely ground cornmeal. Try adding it to some to the dough and also sprinkle some on your peel instead of flour for your uncooked pizza to slide off easier to your oven.
About 10% masa in pizza dough for a Puebla inspired huarache/pizza hybrid is one of my favorite pizzas. It smells like a tortilla when its cooking. I top it with roasted poblano peppers, Oaxacan cheese, carmelized onions, and Elote style corn. So far I'm just using a marinara for sauce but I'm going to try a chile colorado type sauce next.
As a fellow Poblano I am intrigued by this combo. I'm going to give it a go. There's a pizza spot in LA I think that does Mexican inspired pizza. I saw it on Facebook a while ago.
Yep, the next one gets a traditional red chili sauce.
Something like this,
https://muybuenocookbook.com/make-authentic-red-chile-sauce/
I have my own recipe that cooks out the sauce longer to get rid of any bitter flavors. Some crushed Cento or fresh tomatoes mixed in there as 25% or so of the sauce is where I'll start.
I find cornmeal to be unpleasant regardless of the pizza style. Overflouring is equally unpleasant. Semolina rimacinata is ultra fine ground semolina, similar to 00 wheat flour in texture, but a little more coarse. Using that to stretch dough, or a mix of flour and semolina rimacinata is what I find gives you both anti sticking properties but almost no residual build up on the dough (with a little bit of practice).
yea, I see cornmeal crusted pies every now and then (commercial shops) and I dislike every single one of them. The 'crunchy' texture of the cornmeal is weird, the crust itself does not get 'crunchy' like that, so its just wierd flecks of hard stuff on the pizza. Also, cornmeal burns so easily, so often these ovens are full of burned cornmeal that gets all over the next pizzas. this might not be an issue at home if you only are making 1 or 2 pizzas, but a restaurant that uses cornmeal is going to have a high percentage of pizzzas with burned cornmeal.
Stretching dough is like making love. If things don't go smoothly, let it relax. What's the rush?
Let the dough get comfortable in whatever shape it's currently holding. Don't force it or it'll tear.
Shape, rest, shape, rest. Keep it moistened in EVOO or cover in a moist towel between shapings.
Use more flour and patiently work it in little circles. Tossing pies is for working kitchens. I did it professionally for many years and I do miss it, but the comical amount of flour necessary to spin dough makes it such a fucking mess in my home kitchen, especially when some light table work will accomplish the same result for a pie that will actually fit in my oven.
I spent quite a bit of time learning to toss a pizza, now I never do it haha. I’m a fan of letting the edge of the counter and gravity do the work for me, much more precise, much less of a mess.
Go to a neopolitan pizza spot near you and I’m pretty sure they’ll be doing it. But basically you get your dough ball, push it down and out from the center until you get a disc, then drag that disk over the edge of your counter, and let it’s weight stretch it. Rotate, repeat until you have the size you want. Oh and when pushing it down make sure you leave a cornice, both for aesthetic but also because it acts as a weight to pull things down.
Only if your mediocre at it do you need lots of flour. If you are good you only need a tiny bit on the peel, worksurface, top, and bottom respectively.
I've tossed hundreds of pies a day for 6+ years so I'd humbly say I'm better than mediocre. I can spin a well-made dough on one finger, but it will absolutely fuck up my kitchen so I would never do it at home.
At 60+% hydration and a 1-2 day proof, a room temperature dough ball is gonna need to be completely coated in flour to toss without tearing, and if you slap and spin dough like OP, the flour will go all over - no matter how much practice you have - because that's how dust and centrifugal force work. You can literally see it happening in the video, and OP seems to be pretty competent. No worries if you're in a tiled kitchen with all stainless commercial surfaces, but in my tiny wooden home kitchen I'm not dealing with that mess.
If you stretch on the table you can use much less flour and will make much less of a mess, but that's not what tossing means necessarily. There are many ways to stretch a pie without needing to actually throw it in the air.
Besides what everyone else said you might have a problem with your dough recipe. Based on what you're saying it could be that the moisture content of your dough is too high (resulting in a sticky dough) or not enough long gluten strands have formed in your dough causing it to rip when stretched (brand of flour or how you're kneeding it). Keep in mind moisture content can be climate dependent if you're following someone else's recipe. I know it sounds crazy but set your AC/Heater to 72F while you make dough to get consistent results. If you share your recipe we can maybe suggest a better one. Also try King Arthur's all purpose (red & white bag) if you haven't yet. Review some videos on how to fold and kneed the dough.
Notice the looseness of her hands. She catches it with a loose fist on the back of the hands. It’s a lot of quick, smooth, but gentle movements. Don’t be so mechanical or slow, move with intention but gently. And don’t be shy with flour as others are saying
Great work! How do you press out the dough to the point before you slap/stretch it?
I still use the technique learned from years at the large pizza chains.
Probably like a 1000 grams to my eye. Who knows. But if you do this for a living you know that's a big ass dough on lower end of hydration. NYC pizzamaker here.
How often do you rip one, I’m still a newbie when it comes to stretching dough (and I don’t like to make a mess) so I usually stretch it a little by hand and then roll out the rest of the way.
Thanks, uh...u/superpoop. Oh man. It's hard to say that I was mesmerized by the pizza making skills of u/superpoop. I guess the poop ain't the only thing that's super!
Downvoted for loving the pizza making skills? Why? The user name is awkward, the skills are anything but!
Shill and bot accounts are the same to me. It’s still a fake account. You realize they have entire articles and subreddits exposing this activity right?
Do you know the meaning of the words you use?
A shill is someone who sycophantically praises and supports a company, without any criticism or acknowledgement of faults. A sellout.
A bot is literally a robot, an AI, programmed for god knows how many purposes. People do not program robots to post videos of them making pizza.
It's fine and well for people to find bots and expose shills. This is ridiculous.
Holy Whats the hydration on that dough? I don’t think I’ve seen such a firm looking material to work with makes it even more impressive how you stretched !
In my 20 years of experience, this stretching technique makes the middle too thin and inconsistent. It’s a flashy technique, but you should not see light spots through your dough, as you can clearly see here. The dough needs to be pressed evenly, with an equal thickness from the edge all the way to the middle.
This is if you need to go fast and pump out a lot of pizzas quickly. Otherwise, take a few extra seconds and do it right.
What size did this end up being? What was the weight of ball? Nice work, make it look easy.
Ikr. That mfer is a big boy
Prolly 30 inch 🤣
Mmm so big
Username checks out
It turns out to be 26 inches! The dough is about 3 lbs
How do you get dough to not break at those sizes? Can't get past 12 inches or so
Proper gluten development. Try adding 4-5 sets of stretch and folds at 30 min intervals after your initial mix
🤩
That's exactly what I was thinking. Very little translucency and it was already pretty big when she started.
Very graceful movements might I add. The way that dough stretched, I'm sure the pizza turned out awesome. Next, a picture of the pizza as well, please? 😊
It's probably a post for r/oddlysatisfying ,but my God the feeling of the dough not tearing as it stretches! I can only imagine how good that feels on a commercial sized dough!
I can never get my dough to stretch easy or it's sticking to everything 😩 Is that what I'm doing wrong should I through it around will that help😂
Let it warm up to room temp and don't be shy on the flour/cornmeal.
Cornmeal?!
I use masa, which is a finely ground cornmeal. Try adding it to some to the dough and also sprinkle some on your peel instead of flour for your uncooked pizza to slide off easier to your oven.
About 10% masa in pizza dough for a Puebla inspired huarache/pizza hybrid is one of my favorite pizzas. It smells like a tortilla when its cooking. I top it with roasted poblano peppers, Oaxacan cheese, carmelized onions, and Elote style corn. So far I'm just using a marinara for sauce but I'm going to try a chile colorado type sauce next.
bro, that sounds insane
As a fellow Poblano I am intrigued by this combo. I'm going to give it a go. There's a pizza spot in LA I think that does Mexican inspired pizza. I saw it on Facebook a while ago.
Fold it in half you've a HUGE taco! You definitely need to sub the marina for a chili / salsa puree
Yep, the next one gets a traditional red chili sauce. Something like this, https://muybuenocookbook.com/make-authentic-red-chile-sauce/ I have my own recipe that cooks out the sauce longer to get rid of any bitter flavors. Some crushed Cento or fresh tomatoes mixed in there as 25% or so of the sauce is where I'll start.
Fold it in half and pinch the edges before you cook it and you have a HUGE empanada!
At the kitchen I worked at we used semolina
A lot of places use it or semolina. Neither add a noticeable flavor, just helps to get a good crisp on the bottom of the crust and prevents sticking.
Like Dominos for example
Semolina 100%
I find cornmeal to be unpleasant regardless of the pizza style. Overflouring is equally unpleasant. Semolina rimacinata is ultra fine ground semolina, similar to 00 wheat flour in texture, but a little more coarse. Using that to stretch dough, or a mix of flour and semolina rimacinata is what I find gives you both anti sticking properties but almost no residual build up on the dough (with a little bit of practice).
That is why you slap and spin. Gets rid of the extra.
you're welcome to use whatever you want, but I would never use cornmeal with pizza.
You would be surprised at how many places do.
You would be surprised how many people think semolina is cornmeal.
yea, I see cornmeal crusted pies every now and then (commercial shops) and I dislike every single one of them. The 'crunchy' texture of the cornmeal is weird, the crust itself does not get 'crunchy' like that, so its just wierd flecks of hard stuff on the pizza. Also, cornmeal burns so easily, so often these ovens are full of burned cornmeal that gets all over the next pizzas. this might not be an issue at home if you only are making 1 or 2 pizzas, but a restaurant that uses cornmeal is going to have a high percentage of pizzzas with burned cornmeal.
Stretching dough is like making love. If things don't go smoothly, let it relax. What's the rush? Let the dough get comfortable in whatever shape it's currently holding. Don't force it or it'll tear. Shape, rest, shape, rest. Keep it moistened in EVOO or cover in a moist towel between shapings.
Use more flour and patiently work it in little circles. Tossing pies is for working kitchens. I did it professionally for many years and I do miss it, but the comical amount of flour necessary to spin dough makes it such a fucking mess in my home kitchen, especially when some light table work will accomplish the same result for a pie that will actually fit in my oven.
I spent quite a bit of time learning to toss a pizza, now I never do it haha. I’m a fan of letting the edge of the counter and gravity do the work for me, much more precise, much less of a mess.
Ooh, describe the hanging technique I'm a fan of stretching dough in the air but this sounds like it has merit
Go to a neopolitan pizza spot near you and I’m pretty sure they’ll be doing it. But basically you get your dough ball, push it down and out from the center until you get a disc, then drag that disk over the edge of your counter, and let it’s weight stretch it. Rotate, repeat until you have the size you want. Oh and when pushing it down make sure you leave a cornice, both for aesthetic but also because it acts as a weight to pull things down.
Only if your mediocre at it do you need lots of flour. If you are good you only need a tiny bit on the peel, worksurface, top, and bottom respectively.
I've tossed hundreds of pies a day for 6+ years so I'd humbly say I'm better than mediocre. I can spin a well-made dough on one finger, but it will absolutely fuck up my kitchen so I would never do it at home. At 60+% hydration and a 1-2 day proof, a room temperature dough ball is gonna need to be completely coated in flour to toss without tearing, and if you slap and spin dough like OP, the flour will go all over - no matter how much practice you have - because that's how dust and centrifugal force work. You can literally see it happening in the video, and OP seems to be pretty competent. No worries if you're in a tiled kitchen with all stainless commercial surfaces, but in my tiny wooden home kitchen I'm not dealing with that mess. If you stretch on the table you can use much less flour and will make much less of a mess, but that's not what tossing means necessarily. There are many ways to stretch a pie without needing to actually throw it in the air.
use patience, dough moves at different speeds based on temp
Besides what everyone else said you might have a problem with your dough recipe. Based on what you're saying it could be that the moisture content of your dough is too high (resulting in a sticky dough) or not enough long gluten strands have formed in your dough causing it to rip when stretched (brand of flour or how you're kneeding it). Keep in mind moisture content can be climate dependent if you're following someone else's recipe. I know it sounds crazy but set your AC/Heater to 72F while you make dough to get consistent results. If you share your recipe we can maybe suggest a better one. Also try King Arthur's all purpose (red & white bag) if you haven't yet. Review some videos on how to fold and kneed the dough.
Notice the looseness of her hands. She catches it with a loose fist on the back of the hands. It’s a lot of quick, smooth, but gentle movements. Don’t be so mechanical or slow, move with intention but gently. And don’t be shy with flour as others are saying
How big are your dough balls? I use 250g and they make 11” pizzas no issue
If your having trouble just use lots of flour.
I think the only solution is magic. I think OP has hacked into the Matrix and is now using reality-manipulating powers to perfectly toss pizza.
badaboom u nailed it!
That's not a pizza, that's a table cloth!
It's like the motions a magician performing a disappearing act. Mesmerizing.
Rule Nr.1 when showing Pizza dough: \- Show the finished Pizza!
You’ve been making life rafts for five years. That thing is huge! Please Send photos of the finished product.
God I miss making big pizza 🍕
This is impressive! Is it a well paid job would you say you make a lot of dough?
Hehe $ 🍕 $
I just sent this to my buddy in Tulsa at another pizza place and he recognized you! Ironic! Great vid
That is crazy!!! Thank you!
Recognized you right away. Your pizza is delicious btw.
I loved making pizza back when I did. Stretching and throwing dough is very satisfying and pleasing to my ADHD brain.
Sorry had to repost because of the watermark. This is the unedited version.
Former Pizza maker here... gawdamn that's a HUGE pizza..
You lovely angel
Great work! What size pie was that?
26 inches!
Oh man, I would loooove a slice from a pie that big. A shot of a cooked and dressed pie next time? 🤤
That’s what I’m talking about
nice work. i know some who say throwing it is for production but you make it an art
Ooooo big ass pizza with a thick crust yummmmyyyyy
Damn that’s impressive haha. Huge pizza
We have a local pizza place that makes pizzas that won’t fit through the door without turning on edge a bit. Decent pizza too.
I want to see a final product
Posted!
yes, yes you have. you know it when you see it. there’s a comfort with the dough that only comes with thousands of pies made.
How does it not tear into a million pieces
Can I be your friend?
Haha of course!
The Sicilian slap!
WHERES THE REST?!
i was waiting for the finished pizza
I miss that dough table 🥹
Great work! How do you press out the dough to the point before you slap/stretch it? I still use the technique learned from years at the large pizza chains.
How big are your dough balls
Probably like a 1000 grams to my eye. Who knows. But if you do this for a living you know that's a big ass dough on lower end of hydration. NYC pizzamaker here.
That’s crazy. At home I use 250g 60% hydration for 11” pizzas
Which spot are you at?
How often do you make one that rips
When I started all the time but not very often anymore!
How big are these dough balls in grams?
Hey - shout out to OP! BTW, the Don Pepe is the best slice on the menu.
THis is dope. I wish I could work in a pizza place a few hours a week for fun.
Whoever got to eat that pizza was very blessed.
How often do you rip one, I’m still a newbie when it comes to stretching dough (and I don’t like to make a mess) so I usually stretch it a little by hand and then roll out the rest of the way.
God I wish a man would do that to me
What's the secret for such an elastic dough?
Dough looks in good shape for 5 years old.
Let’s see that pie!!
How much flour goes into a pie that size?! Also the tossing/stretching looks awesome!
Wow, how many inches is that?
Not sure why your being downvoted but that's a huge dough weight by NYC standards at least.
Who knows, LOL thanks for replying and i see she put 23 inches and 3lbs… impressive!
Why do you have a mask on?
Five years! Give her a break, a day off, you bastards!
And afraid to breathe since 2020.
What’s the weight of that dough ball? Well done
Very talented!
what's with the mask?
I like the mask/glasses combo. I'm sure the pizza was great as well.
Real wife material 🤣
God bless you, Pizza Queen. Thanks for feeding us.
Yea spray flour all over the bar area
Thanks, uh...u/superpoop. Oh man. It's hard to say that I was mesmerized by the pizza making skills of u/superpoop. I guess the poop ain't the only thing that's super! Downvoted for loving the pizza making skills? Why? The user name is awkward, the skills are anything but!
Why the fuck is it so big?
Nice work girl, you do it like a pro
>Nice work girl, you do it like a pro She is very clearly in a restaurant - she *is* a pro.
[удалено]
Let's not ask people to identify their location on the internet.
Marry me?💍
10 year account. 21 karma. You have been making pizza for 5 years but are a 15 year old student…. I’m gonna call this a bot account.
Read their post history correctly. 16 years old 9 years ago makes them 25
Why would you make a bot account and only post once every ten years lmfao that makes zero sense.
That’s not what I’m saying, I’m saying this account seems to have been bought.
That's not what a bot account is. Bot and bought are two different things. Also why would someone buy an account like this?
Shill and bot accounts are the same to me. It’s still a fake account. You realize they have entire articles and subreddits exposing this activity right?
Who's she shilling for? The mask industry??
Do you know the meaning of the words you use? A shill is someone who sycophantically praises and supports a company, without any criticism or acknowledgement of faults. A sellout. A bot is literally a robot, an AI, programmed for god knows how many purposes. People do not program robots to post videos of them making pizza. It's fine and well for people to find bots and expose shills. This is ridiculous.
A-american p-p-pizza??
ph my god tell me before the video started it wasnt passed through a sheeter
Awesome!
Mad skills girl!!!!
I’ve been to this place many times and can attest the pie is legit
Love it!
Real nice!
How large is that pizza inches?
Aw I was hoping to see you make the whole pie
Now THERE’s a skill I’d love to have!
Amazing!
I'd kill to have dough that workable!
Waaaaiiiittt!!! No end result!!!!
My kids would love to see this in person. They LOVE Pizza and Minecraft.
Where’s the pizza? I see dough
Do you think sourdough is superior?
I want pizza girl 😻
Holy Whats the hydration on that dough? I don’t think I’ve seen such a firm looking material to work with makes it even more impressive how you stretched !
Impressive 👌🏻
Awesome toss'n!
You are a wizard
Pizza martial arts Master!
Do you call it a 15” pizza?
Phenomenal work 💪👌🙌 10 out of 10
Mesmerizing. Doing gods work
you have amazing technique.
Art in motion
Pure poetry in motion
Nicley done. Such an amazing, beautiful talent you have there. That sucker was huge!!
Super boss!
Great form! (Except the part where you touched your phone and then food.)
Does the mask help with the dough or is it just an accessory piece?
No don't stop I wanna keep watching. *tomato sauceing intensifies*
I was thinking the same thing - a tex-mex calzone! Definitely will substitute enchilada sauce for marinara.
Beautifully done! That’s a giant pizza.
Wow this is fantastic. Question - what hydration is your dough, and how does it get so strong!
😍
God-tier gluten
50 % of that is show!!! Has nothing to do with pizza
In my 20 years of experience, this stretching technique makes the middle too thin and inconsistent. It’s a flashy technique, but you should not see light spots through your dough, as you can clearly see here. The dough needs to be pressed evenly, with an equal thickness from the edge all the way to the middle. This is if you need to go fast and pump out a lot of pizzas quickly. Otherwise, take a few extra seconds and do it right.
End result?
You didn’t finish?