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Pizza - How to Shape Dough Into Pizza by Tossing it in the Air

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So, I am going to take one more ball of pizza dough, and I will show you how to throw the dough. So, again, we're going to flatten it with our fingers, you can either roll it or not depending on what mood you're in. You start the same way, you stretch and turn, and stretch and turn, and stretch and turn. Now, you have got it, so it's a good size. Now, let's say we wanted to make it a little bit bigger, and we wanted to do it in front of our guests, so we are going to want to throw it. You hold your hand, just sort of cup your hand, and turn it over, and place it underneath the pizza dough, on either side of the dough. Then all you are going to do is turn your wrists, so just an upward motion, one hand above the other, and turn your wrists. So, here I have one hand above the other, my hands are cupped underneath, and I am twisting my wrists, and I don't know if that went out of your shot. There you go. As you can see, it does thin the pizza dough a little bit in the center, but it's completely unnecessary. So, if you don't want to do it, you can still make pizza.

So, now you have got your pizza dough in the shape that you wanted, you need to place it on your pizza peel in order to top the pizza. So, you're going to put some flour down to make sure that the dough doesn't stick to the peel, and then all you have to do is pick up the dough and put it on the peel like that. So, next we're going to talk about topping the pizzas.

Expert: Ruth Gresser

www.eatyourpizza.com

Email: info@eatyourpizza.com

Owner and chef Ruth Gresser grew up cooking with her mother, who owned a catering business in Baltimore, Md. Ms. Gresser cooked her way through Grinnell College in Iowa before moving to San Francisco, where she cooked for several years at Friends a Cafe and at Le Trou Robert. In 1987, she graduated summa cum laude from Madeleine Kamman's Classical and Modern French Cooking School in Glen, NH. She then moved to More »