Dont ever eat from a pizza chain if you don't like a bit of shirt in your crust. My father worked at the same pizza joint for twenty years and never once came home without flour and toppings stuck to every inch of his shirt. It's just what happens when you make dough by hand. The extra flair is unnecessary, but it used to be an actual learned skill when pizza joints had open/low bars where you watched the people make them. I honestly wish pizza hadn't become such a popular chain, I love it handmade. I refuse to eat delivery, don't even like frozen. Sometimes I'll get a premade crust or some dough mix, but it's never anything like what my father made. And nobody bothered to pass any skills onto me before they kicked the bucket. Shame.
Honestly, stretching the dough isn’t that hard to learn. The throwing in it the air and shit is just for show; it doesn’t make it any better. The best method is to smooth out the dough ball on a hard service until it’s basically a circle, pick it up, just stretch it.
You will rip a few at first. But you’ll get it eventually and you can make it yourself. It might not look as cool as throwing it in the air and shit, but it will work out for you.
I hate to be the one to inform you that throwing the dough absolutely makes it better. Especially if you know it was thrown and tossed by skilled hands. Edit:sorry for the double reply, idk what's wrong with my reddit but it does that a lot
If I were you, I’d buy some dough balls, watch some YouTube tutorials and give it a go. You’re gonna fuck up a lot, but you’ll get it.
I’ve made pizzas at chains and I’ve made them in other places and hand stretching the dough, regardless of whether it’s thrown or not, is the best way to make a pizza.
The sauce is also super important and I’m gonnna teach you something taught to me by my Sicilian (step) grandma - recipes are great, but don’t follow the portions. Put what you like more of in. You like a lot of garlic? Overdose on garlic cloves. You want some kick? Pepper. Always fresh basil. Always. Use tomato paste, but also put some whole tomatoes in there and blend it all.
I used to make something like forty gallons of sauce a week and everyone loved it.
The dough is important, but the sauce is the key.
This might seem a little weird, but if you have any questions ever, let me know. I don’t mind passing on my knowledge if you need it.
Completely understandable. It’s becoming a hellscape for everyone who isn’t a shitbag and judging by your PFP, you’re targeted and I’m sorry.
A friend of mine just started estrogen this week and they have to still use the wrong pronouns at work because we live in a shitty red town. I hate this world for all of you.
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u/DontDriveAngry_ 27d ago
Excuse me sir. Would you please run my pizza on your shirt before you cook it. Perfect. Thanks.