(May 10, 2020 at 9:37 pm)Brian37 Wrote:(May 10, 2020 at 9:02 pm)BrianSoddingBoru4 Wrote: Tossing the dough in the air makes the centre proportionately thinner, which results in a somewhat more oily crust. I’m given to understand that this is more traditional and some people prefer it.
Boru
The pizza company I worked for forbid tossing it, and the reason they gave is that it caused a "'gell line", which may refer to the "oily" crust you just mentioned.. In which the crust didn't completely cook. I saw it in training, but again, it looked cooked to me. And as many pizzas from countless places I have had, I could care less as long as it tastes good.
Well, pizza never tastes good, but that's just me.
It isn't so much that the bread doesn't cook, it's that it cooks unevenly. The tossing and spinning causes the dough to be thinner in the middle than round the edges, so oil from the toppings tends to pool in the centre. But, as I said, some people prefer it that way.
Ideally, pizza dough should be made like focaccia - stretched and pressed, not flung about.
Boru
‘I can’t be having with this.’ - Esmeralda Weatherwax
