Pizza Acrobatics: Pizza Spinning Dough Recipe.

Dough rolled out and laying on table.

This is the best recipe for doing pizza tricks and performing with pizza acrobatics. You'll want to adjust the water levels to find what works the best for your style, some require firmer dough while some like their down to be softer so it can spread out and be easier to work with. The less water you add the firmer it will be.

This dough also works for Roti Canai tricks.

Make sure you weigh all the ingredients in grams. Grams will be more precise.

Required Ingredients.

  1. Strong dough mixer, at least 20 quarts and up.
    WARNING A regular home kitchen mixer will not work for this recipe it can be really hard on mixers, so you'll need to use a larger commercial mixer.
  2. 1800 grams of high-gluten flour. The gluten will give the dough more strength. You may need to purchase a large bag from your local restaurant supplies store or Costco.
  3. 800 grams of water. Some prefer cold water, but it will depend on your desired outcome of the recipe.
  4. 100 grams of salt. The salt works with the gluten to give the dough even more strength.

Mixing the Ingredients.

  1. Put all of the flour into the mixing bowl.
  2. Mix the water and salt.
  3. Add the salt water into the mixing bowl with the flour.
  4. Mix for 30 minutes. After mixing the dough may seem a little crumbly. This should still work okay.
  5. Cut the dough into 225-gram dough balls and roll them into a ball.
  6. Put these dough balls on a tray, cover them, and put them in a refrigerator for at least 12 hours. You won't be able to use them right away.

Prepping the dough for use.

  1. Pull the dough out of the refrigerator.
  2. You may be able to travel with the dough in an ice cooler to keep it colder longer.
  3. Combine two of the dough balls at their bottom side.
  4. Squish the dough balls together and make sure the seam between the two balls stays as even as possible.
  5. Squish the dough together even more on a table to flatten out the dough further. Make sure to keep the seam nice along the way.
  6. Roll the dough with a rolling pin. 12-inch dough patties are ideal.
  7. Stack the rolled dough with wax paper or a bag between layers. You can add flour, but not too much otherwise it will become slippery. If the dough is slippery, you will drop it more often.
  8. Now you're ready to bring the dough on stage in a tray and do your best, Have fun and make mistakes!