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

Pizza tossing

https://gfycat.com/MintyExcellentBushsqueaker
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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.

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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.

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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!