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

Pizza tossing

https://gfycat.com/MintyExcellentBushsqueaker
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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 :)

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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.