Bake your pizza for 12-15 minutes at 275 C.Once the dough is done, place it on a pizza peel and add all your toppings and pizza sauce.Repeat the steps until you have your desired shape. It will take some time to get the hang of it. Once the dough starts rotating, give it a gentle lift so it can toss itself around and fall back in your hand.Take the dough and place it on your hand, and start tossing it counter-clockwise. Your dominant hand should look like you're holding a dinner plate in the air. First, sprinkle some flour on the surface area of your workstation and the dough. Once you have a firm structure of a small-sized pizza crust, prepare to toss it.Make sure to apply enough pressure around the fingertips to form a thick crust at the perimeter of the dough.Let your fingertips glide your hand across the borders, making a beautiful circle. Once you've prepared your traditional pizza dough, round it and spread it into a smaller circle with the help of the edge of your fingers.It's okay to be a little hesitant at first with the tossing and turning, but with time you'll get the hang of it just fine. To make a hand-tossed pizza, you need time to attain perfection. Some great examples of hand-tossed pizzas are New York-style pizza, Brooklyn-style pizza, and Pizza Bien's classic Italian Neapolitan pizza. The crust that is formed from hand-tossed pizzas is generally thin.

The baking is done on a slab or a pizza stone instead of a pan. After the process of tossing is completed, the crust takes a circular form which is then baked in an oven. This will prevent the crust from becoming soggy.A hand-tossed pizza is made by tossing and turning the dough mid-air. Let the pizza cool very briefly as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Remove the pizza from the oven and place the pan on a heatproof surface. Home ovens can vary a lot, so use the visual cues and your own preferences to gauge when you’ve achieved the perfect bake. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. At this point the dough should reach the edges of the pan if it doesn’t, give it one more 15-minute rest before dimpling/pressing a third and final time.īake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). The dough may start to resist and shrink back that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing.

Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. Heavy, dark cast iron will give you a superb crust but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. It'll rise slowly as it chills, developing flavor this long rise will also add flexibility to your schedule.Ībout 3 hours before you want to serve your pizza, prepare your pan.

Then refrigerate it for a minimum of 12 hours, or up to 72 hours. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Wait 5 minutes and repeat then another 5 minutes, and do a fourth and final fold. Re-cover the bowl, and after 5 minutes do another fold.

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