On: How to make pizza like a Neapolitan master

[jpm_sd]

I always have a hard time getting the dough stretched out really thin. I end up with super floof pizza. What am I doing wrong?

[nkozyra → jpm_sd]

You may not be letting it sit long enough or you may not be stretching it long enough.

The advantage of the dough toss is the centrifugal force that adds enough force to stretch the dough a lot and evenly.

If I don't spin my dough I get a pie crust that's too thick.

[tomcooks → jpm_sd]

It obviously depends on what you prefer, but Neaples style pizza is fluffy: it doesn't get flattened but instead air pockets are pushed by hand towards the outside border.

[gomox → jpm_sd]

Most likely gluten development. Aka you need more kneading, or higher protein content flour, or both (but most likely just the former).