The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Pea writes:


Hi Albert,

I could make 2 large sized pizzas with the recipe. However it wasn't elastic enough to be tossed and stretched, you know , like what the pizza guy does at the pizza shop...still working on that, coz I think that's the funnest part pf pizza making. Appreciate any help on the tossing technique.

My response:

My suggestion is to try using a high gluton dough such as Caputo flour.


That may help.

Any other suggestions?

thanks in advance.
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"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[pizza]

Linwood writes:


Now I have a question...
I would like to step it up a notch and make a dough that is very stretchable, like a pizza shop dough that can be tossed and stretched the way its done in a pizza shop where its stretched by tossing in the air.

I have tried numerous recipes, and the dough always seems to break or create a hole before it stretches. It seems the dough isn't pliable enough to really stretch. Any thoughts on this? perhaps a different kind of flour, more or less yeast, ect...?
Looking forward to your experience and insight. PIZZA ON EARTH!!


My response:


thanks for writing.

I think Linwood, it really comes down to the flour that you use.

I have spoken to Tony G. a number of times about this issue.

He reommends a high gluten dough such as XXX or caputo flour.

I think the secret is using hight gluten flour.

I hope this helps.

Any other suggestions, pizza fans?

albert
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[dfandreatta]

My first question would be, how are you making your dough?

Are you using a breadmaker? If so, on what setting? Are you using the "Pizza Dough" setting or just the "Dough" setting?

I have done both. What I have found is that making the dough by hand works better for me, kneading it less! I thought the "Dough" setting would be better, but in my experience, that hasn't helped. But then, I may not know what I'm doing yet.

Understanding what gluten does helps, too. You can buy gluten and add it to your dough. It makes the strands longer so the dough stretches better.

Hope that helps. Let us know.
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"Papa Don"
Apollo Beach, Florida