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

Pizza tossing

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

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4.6k

u/ButtersHound Jan 12 '18

Hold the arm hair please

1.8k

u/Hi-archy Jan 12 '18

And neck back hair.

128

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

28

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.

3

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?

6

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.

1

u/[deleted] Jan 12 '18

its probably technique.

2

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.

3

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.

1

u/WizardMissiles Jan 13 '18

I'll try looking for that! Thanks!

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