Our PC® Black Label Frozen Pizza line is twice fermented and hand tossed in Italy. Yeah, that Italy. This results in that incredible crunch and airy crust you’ve come to expect from amazing pizza. But what really sets it apart and makes it great? It’s all about the hand toss! See how that extra attention to detail in stretching the dough pays off by perfecting the crust with 3 reasons why hand tossing is king:
A PC® Guide: The Toss
Our PC® Black Label Pizzas are hand tossed by pizzaioli in Italy. But why? We get to the heart, science, and tradition of the action that we think makes our crust a toss above the rest.
1. While kneading or pressing is standard in some places, the ‘toss’ allows the pizza to stretch without destroying the air bubbles that give the crust it’s soft, airy texture. When pizzas are pressed, the force causes those bubbles to collapse, resulting in a thicker, chewier pizza.
2. When a pizza is hand tossed, it spins and the resulting forces (centrifugal force) not only stretches the dough middle of the dough, but it also causes it to bunch around the edges giving it that fluffy crust we know and love. It also has the added benefit of creating a restaurant-style thin crust in the middle. Win-win!
3. As the dough is tossed and stretched, more of it is exposed more to air. This dries out the outside of the crust, making it crispier when cooked.
Our PC® Black Label pizzas are hand tossed in Italy by trained pizzaiolo’s. Actor shown here is for demonstration and creative purposes only.