I used to make pizza's at an old fashioned pizzaria. Practice really is
the key, although I got a pretty good handle on it the first night, I
also made a lot of pizzas that night. The most important thing is to
start with a ball of dough, not something that is already flat. Then
make fists with both hands and start to stetch it with the top (part of
fingers that your rings rest on). Once it is stretched just a little
bit, make sure you concentrate on the outside. Don't be afraid to go
around the edges, letting the rest hang. This will actually work best if
it is a large pizza.
If you want to throw it up in the air. Start the same way as above.
Once the dough is stretched out to about 7-9 inches (for large pizza),
then you can start to toss it up in the air. Try to do it in a twisting
matter so that the dough will land on the top of your fists, 90 degrees
from where you started. Do not try to toss it above your head at
first. Do it only a few inches at first and work your way up. This
will actually give you a more uniform dough than stretching it, but
again it takes practice.
Good Luck!
Laurie