CLEVELAND — On Thursday’s Lunch Break with Jay Crawford, Jay and 3New’s Betsy Kling celebrated Cleveland Pizza Week with a lesson on tossing dough from The Fairmount’s Michael O’Connell.
O’Connell shared tricks of the trade, including that you need flour below the dough and on your hands, but necessarily on top of the dough as you knead it and toss it to prepare it for baking.
Once the dough is flat, that’s when you lift it in the air, cup it over one fist, and pull with the other to stretch the crust out. “You don’t want to actually pull from the center, because you want the center to be nice and tough. Otherwise you’ll get floppy pizza,” O’Connell said.
Before the “lesson” was over, Jay revealed that Betsy and he both worked at pizzerias, as they tossed their crusts high into the air with a perfect spin.
To celebrate Cleveland Pizza Week, The Fairmount is offering a vegan curry cauliflower pizza topped with a lemon thyme tahini. One of their traditional offerings includes a flatbread-style Italian meat option featuring shaved chicken sausage and soppressata with housemade pickled peppers.
Watch Jay and Betsy reliving their college days in the video here, and catch the full episode of Lunch Break with Jay Crawford in the player below:
You can lunch with us by commenting on our live streams and tweeting with us during the show using #3lunchbreak.
Keep the conversation going for a chance to have your questions and comments shared on the air.