The trick is to start by making the right dough - then you can throw the dough. Without proper gluten development, the dough will not be elastic enough and will tear. Once you've got the right batter, you can practice your throwing technique using the steps and video below!
Ingredients
- 240 ml water
- 1/2 tsp salt
- 1 tbsp sugar
- 1 tbsp olive oil
- 1 tbsp yeast powder
- 240 grams less flour
Step
Method 1 of 2: Preparing the Dough
Step 1. Mix the above ingredients
Put the warm water and yeast in a large bowl, then add the salt, sugar and oil. Gradually add flour as you stir the mixture together. You'll know you've added enough flour when the mixture becomes too thick to stir.
Step 2. Knead the dough
The dough is ready when it looks shiny and smooth; and the pinched bit can stretch (by pinching and pulling) thin enough for light to penetrate the dough.
Step 3. Allow to rise for 1 hour at room temperature or 5 hours in the refrigerator
Step 4. Place the dough on a floured kitchen table and sprinkle flour on top of the dough
Step 5. Cut the dough into two round balls and repeat the steps below for each piece
Step 6. Roll out one ball of dough with your hands until it is about 2.5 or 3.8 cm thick
Step 7. Take the dough slab, and pinch it about 1.3 cm from the edge of the dough
Step 8. When the dough sheet has stretched enough that it starts to feel limp, start tossing the dough
Method 2 of 2: Throwing the Dough
Step 1. Make a fist and hang the dough over your fist
Step 2. Make a fist with your other hand and tuck it under the dough next to your other fist
Step 3. Carefully separate your fists to stretch the dough more
Step 4. Slide your fist (left fist straight towards your face) so that the dough rotates when stretched
Step 5. When the dough has reached a diameter of about 20.3 cm, you can quickly move your left fist in a curved motion moving backwards toward your face
Do this while you twist your right fist away from your face. If you slightly push the dough up with your right fist, it will spin like a Frisbee. Practice balancing the power of the fist rotations equally. This will keep the pizza from turning loose (or worse).
Step 6. Make sure to catch the pizza dough as it rolls as gently as possible with both fists to avoid tearing the dough
Tips
- If the amount of yeast used is reduced, the time for the dough to rise can be extended.
- Try not to use too much flour when you make the dough, otherwise it will be too dry and not stretchable.
- If your dough is hard to stretch, let it sit on the counter with a damp cloth for at least an hour and then try again. The dough won't stretch easily when it's just taken out of the fridge.
Warning
- Throwing the dough too high can be difficult. The dough will either land too hard and tear, or stick to your ceiling. Neither is a good thing.
- It is important to knead the dough long enough, but not too long. When using a powerful electric mixer, it is possible for the dough to become too kneaded – a symptom is stringy dough that separates into threads.
