How to Make Pizza Dough Like a Pro

We’ve all seen it on TV or at our favorite Italian restaurant, old fashioned hand tossed pizza dough flying high in air and high on our list of absolute favorite foods. Looks easy right? Well, if you’ve ever attempted to recreate this culinary wonder yourself, you may have found it to be slightly less graceful. Try this recipe for a superior hand tossed pizza and soon you will be slinging dough with ease singing, “when the moon hits your eye like a big pizza pie that’s amore!”

Classic Hand Tossed Pizza
Recipe and directions by ChefMaestro.com


Ingredients:

  • 4 cups flour
  • 1 tablespoon instant dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 9 ounces warm water
  • A little oil for greasing


Directions:

  1. Add the warm water in a mixing bowl, yeast, sugar, flour and then salt. Mix the ingredients for approximately 10 minutes. Start mixing at low speed until a ball forms, then turn to medium speed. Stop when the dough is smooth, take it and cut it to two balls. It is best if you let the dough stay refrigerated overnight.
  2. Grease the dough with oil, punch it down and store it in an airtight container in the fridge overnight. Take out the dough 2 hours before you begin to make the hand tossed pizza. Cover it with a clean towel and let it sit in a warm place to proof until it doubles in size.
  3. Toss the dough in the air repeatedly, which if done correctly will stretch and aerate the dough naturally, thus making the pizza crust much more tender when cooked. Dress the hand tossed pizza crust according to your taste.


Cooking tip: You should use only the finest quality ingredients for the hand tossed pizza crust, otherwise it won't turn right.

This article is presented by Le Cordon Bleu College of Culinary Arts in Boston. Le Cordon Bleu College of Culinary Arts in Boston offers culinary arts and pâtisserie and baking training programs in the Boston, Massachusetts area. To learn more about the class offerings, please visit Chefs.edu/Boston for more information.