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View Poll Results: How do you stretch your pizza dough?
Rolling pin 1 7.14%
Toss/Spin 3 21.43%
Other (Please explain) 10 71.43%
Multiple Choice Poll. Voters: 14. You may not vote on this poll

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Old 02-01-2012, 09:01 PM   #11
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Stretch n spin

It all starts with uniform, elastic dough. Lacking that, best to just lay it down and make it fit your pan/screen etc. But if made right, draping it over the knuckles under the outside edge, spread hands to stretch, move 4 inches over, stretch again--it really helps you fix a lopsided dough.
Then spin and toss--the centrifugal force will enlarge the dough evenly, with no tools/fingers to tear it. Especially useful when making a thin-crust dough.
Plus.. it looks way bitcheon-cool, AND keeps your ceiling tiles clean!
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Old 02-01-2012, 09:39 PM   #12
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I start with a ball of dough, flatten it with my hands and press it into a larger flatter circle with my fingers. Then I pick it up and grip an edge. I move around the edge with my hands allowing the weight of the dough to stretch the circle. That, in combination with using my fists to stretch the dough gets me to a 12"-14" circle of thin dough.

I don't toss pizza dough because I'm responsible for cleanup.
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Old 02-01-2012, 10:14 PM   #13
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Quote:
Originally Posted by FrankZ
I am curious.

How do you stretch your pizza dough? Do you use a rolling pin, or do you toss and spin? Is there some other way?

I am a toss and spin kind of guy.
I worked at a "Mom and Pop" place one summer and I flipped burgers during the day and made pizzas later. I love to toss and spin. I am so glad that I learned how.
I guess I am a toss and spin kind of gal!
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Old 02-01-2012, 10:16 PM   #14
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Much like Andy does until it's in a roundish shape. I tried a dodecahedron once, but failed.
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Old 02-01-2012, 11:04 PM   #15
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Quote:
Originally Posted by FrankZ View Post
I am curious.

How do you stretch your pizza dough? Do you use a rolling pin, or do you toss and spin? Is there some other way?

I am a toss and spin kind of guy.
I let you make it.
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Old 02-02-2012, 12:33 AM   #16
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Stretch, no rolling pin, maybe a bit of help from a bottle. (You can take that either way.) I've made pizza maybe a couple dozen times. I make it kind of like bread. Last time I punch it down and stretch it out with my fingers, then give it only a limited time to rise again before pre-baking (on a wire rack, I don't have a pizza stone), not so much time that it rises much. Then I add sauce, cheese and toppings and finish off in the oven. I'm sure I'll get a pizza stone one day soon. I enjoy home made pizza a lot more that commercial.
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Old 02-02-2012, 01:20 AM   #17
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When I make my dough I let it rise in bulk in a bowl then split it to portion sizes and let it rise again.

I make a ridge around the edge and then press the center down. Start stretching over my knuckles then toss, over the knuckles again and toss. I will also slap it back and forth to stretch.

I place the skin onto the peel and build the pizza there.
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Old 02-02-2012, 11:36 AM   #18
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Once the dough is ready after resting, I flatten it from the middle out. Once it starts to shrink back at me, I let it rest again. Pushing and pulling along with resting works for me. Takes longer, but I get a more gentle product.
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Old 02-02-2012, 12:07 PM   #19
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do not toss or spin, I simply stretch by hand, but sometimes I do use a rolling pin. I think stratching produces better crust.
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Old 02-02-2012, 12:52 PM   #20
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I let the dough rise and then dump it onto the pan easing it into the shape I want using my fingers to spread and guide it into place.
+1
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