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.
Make sure your dough has enough gluten development to hold together during. Stretch the dough a bit on the counter before picking it up. Then keep a flat palm and your fingers together. As you slap the pizza back and forth between your hands, rotate your hand 90° to the other hand in order to turn the pizza. Once you get that motion down it will be pretty easy to move to tossing the pizza in the air just after slapping the pizza into your hand.
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.
Make sure your dough has enough gluten development to hold together during. Stretch the dough a bit on the counter before picking it up. Then keep a flat palm and your fingers together. As you slap the pizza back and forth between your hands, rotate your hand 90° to the other hand in order to turn the pizza. Once you get that motion down it will be pretty easy to move to tossing the pizza in the air just after slapping the pizza into your hand.
Source: worked for Papa Johns as a teen.