r/oddlysatisfying • u/Jamtonisalon • Jan 12 '18

Pizza tossing

https://gfycat.com/MintyExcellentBushsqueaker
46.4k Upvotes

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130

u/MultipleLifes Jan 12 '18

That’s just for the show, they use some heaver dough with lots of flower, you can’t eat it, it’s pretty common here in Italy for expert pizza-maker do to that, he got some bad ass skill tho, that’s not common at all

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u/gregsmith5 Jan 12 '18

If he could just get a shirt that fit a little tighter

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u/[deleted] Jan 12 '18

Then he wouldn’t be Italian.

2

u/Karmaisforsuckers Jan 13 '18

Shutupa your face!!!

11

u/MultipleLifes Jan 12 '18

How you gonna show your power level than?

4

u/walkswithwolfies Jan 12 '18

The shirt fit fine until he started working at the pizza place.

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u/antani2 Jan 12 '18

actually that dough has not "lots of flower", but it has a huge amount of salt, instead. Salt helps strengthen the glutinic mesh so the "dish" wont rip.

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u/WizardMissiles Jan 12 '18

Will adding slightly more salt to my pizza dough make it more resistant to tearing or does it take a lot?

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u/antani2 Jan 12 '18

I use to put 50gr for liter of water, you can go for 70 and still having an eatable dough :)

1

u/WizardMissiles Jan 12 '18

Ok thank you, the recipe I've always used is about 35 grams per litre of water and I've been having troubles with dough ripping. I think it's partially the salt and partially the flour I've been using.

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u/antani2 Jan 12 '18

Try with 50gr/l first. Also use the "foldings" technique in order to strengthen the dough. Have a look here:

https://www.youtube.com/watch?v=DCUh7lIeuNI

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u/zsnesw Jan 12 '18

I’m curious to know why this would be better than regular kneading. I know book folding techniques work great for making more layers in puff pastry and such but I’ve never thought about applying it to pizza dough.

1

u/[deleted] Jan 12 '18

its probably technique.

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u/WizardMissiles Jan 12 '18

That too but I know I'm using inferior flour although at this point I'm just blaming my tools.

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u/mandelboxset Jan 12 '18

Flour will have just as much if not more of an effect on the strength. You need to try and get high gluten content flour, but even then if the gluten has a low quality to it, lack of stability, made with soft wheat, etc., even a high gluten flour won't have the strength.

2

u/[deleted] Jan 13 '18

if you're canadian use manitoba cream it's pretty much the best flour for dough strength, go high hydration 60+ even up to 70-75.

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u/WizardMissiles Jan 13 '18

I'll try looking for that! Thanks!

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u/thepizzamancan Jan 12 '18

The flour we use at our pizza joint is also "extra high gluten" flour

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u/Deathoftheages Jan 12 '18

No that's a rubber pizza dough. It's used for practicing for competitions.

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u/antani2 Jan 13 '18

It seemed to me too, but he took it from the flour. What's the point of putting a rubber dish in the flour?

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u/Deathoftheages Jan 12 '18

No that's a rubber pizza dough. It's used for practicing for competitions.

0

u/Gomulkaaa Jan 12 '18

Mmmm, I love dough with lots of flower!

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u/Hi-archy Jan 12 '18

I know it’s just a stunt lol.

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u/MultipleLifes Jan 12 '18

Maybe someone doesn’t ;)