Toss Pizza Dough

Step 1

Choose your recipe. Most pizza chefs experiment with dozens of recipes before they find their personal, perfect pizza. If you don't have a personal favorite yet, the recipe described here makes a strong, Neapolitan-style pizza that should resist tears while tossing.Your quest will be easier if you familiarize yourself with baking percentages, and keep detailed notes on each recipe.

Step 2

Choose your flour. The flour's protein content is incredibly important for pizza, especially when you plan to toss it. Look for bread flour or pizza flour with a protein content of at least 12.5%.

Step 3

Mix the yeast into warm water. The water should be "blood temperature," or close to 96ºF (35.5ºC). Let this mixture stand until the yeast is dissolved and begins to bubble.

Step 4

Mix wet ingredients together. Mix cold water, sugar, salt, and olive oil in a separate bowl.

Step 5

Combine all ingredients. Place the flour in a large bowl. Stir the activated yeast, then pour it into the flour. Pour the cold water mixture as well.

Step 6

Knead the dough. You may knead by hand or with a dough hook attached to a low-speed electric mixer. Knead until the dough is glossy and tacky, but not sticky. You should be able to pinch a small piece and pull it thin enough to let light pass through. This is a sign of a strong, high-gluten dough that will stay together when tossed, and make a chewy, tender crust.Results can vary with humidity and other unpredictable factors. Add a little flour if the mixture is sticky, or a little water if the dough is dry.This usually takes 5–15 minutes by hand, or 2–4 minutes in an electric mixer.

Step 7

Let rise overnight. Brush the dough with olive oil and store, covered, in the refrigerator. Leave overnight (or for at least 5 hours) to allow gluten to develop further. The cold temperature of the fridge slows yeast activity, preventing excessive rising from the long waiting period. Cold dough is also easier to handle.Place the dough in an airtight container with enough room for the dough to double in size.Alternatively, leave covered with a warm towel for 40–60 minutes at room temperature, or until dough doubles in size. Chill for one hour in the refrigerator.