Slapping Dough

I think I've hit my dough recipe on the money but I can't toss, flip or slapp one out to save my life.
I'm trying to make 14" pizza with a 12 oz dough ball. Any help.

Nicholas B.
posted over 4 years ago

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That's great news about nailing the recipe. It's a good feeling. About the dough,
it's something that takes a lot of practice. There's no way around it. Get a part time job at a pizzeria and you'll get good real quick. :-) j/k

In all seriousness, there's a few different ways to open a ball of dough. I would recommend finding them on YouTube and trying each. Pick the one you're most comfortable with and continue down that path.

For practice, you can use a high gluten dough, or a dead dough (water, salt, flour). It'll be more forgiving. As you get better, you can switch to your own dough recipe.

Also, what style of pizza are you going for and what kind of dough are you using? The techniques you use really depend on the dough. For example, with really wet doughs made with lower protein flour, you won't see a lot of tossing.


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Raj Irukulla admin
posted over 4 years ago

Raj has some solid advice for you.

You can also cut an old kitchen towel into a round shape, wet it and then practice tossing it. It almost acts like the real deal.

For opening doughs, here's a good video.

Tony also has a bunch of vids on Youtube, showing you how to stretch and open a dough ball.

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Mike K.
posted over 4 years ago

Thanks Raj you to Mike also I use a 50/50 Caputo pizzeria and KA bread I was thinking a about a job P/T at a pizzeria if I could find one every place around here uses frozen cookie cut out dough.

Nicholas B.
posted over 4 years ago

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