Fun fact: acrobatics are made with lower hydration dough.
If you want dough with crispy outside and soft inside you’re looking for a 65-70% hydration. Acrobatics with this will rip it apart. To open a higher hydration dough you use this technique: https://youtu.be/xzbW8CZx538
I once worked at a Domino’s. It took making many pizzas to get to that point, but it was really satisfying stretching out the dough once you got there.
The pizza dough twirling thing.
Fun fact: acrobatics are made with lower hydration dough.
If you want dough with crispy outside and soft inside you’re looking for a 65-70% hydration. Acrobatics with this will rip it apart. To open a higher hydration dough you use this technique: https://youtu.be/xzbW8CZx538
I once worked at a Domino’s. It took making many pizzas to get to that point, but it was really satisfying stretching out the dough once you got there.