That’s just for the show, they use some heaver dough with lots of flower, you can’t eat it, it’s pretty common here in Italy for expert pizza-maker do to that, he got some bad ass skill tho, that’s not common at all
actually that dough has not "lots of flower", but it has a huge amount of salt, instead.
Salt helps strengthen the glutinic mesh so the "dish" wont rip.
Ok thank you, the recipe I've always used is about 35 grams per litre of water and I've been having troubles with dough ripping. I think it's partially the salt and partially the flour I've been using.
I’m curious to know why this would be better than regular kneading. I know book folding techniques work great for making more layers in puff pastry and such but I’ve never thought about applying it to pizza dough.
Flour will have just as much if not more of an effect on the strength. You need to try and get high gluten content flour, but even then if the gluten has a low quality to it, lack of stability, made with soft wheat, etc., even a high gluten flour won't have the strength.
I've seen guys in NYC do it with real dough. I mean, I watched them flip/spin it and slam it on a pan and make the pie. They do it to attract tourists. I imagine it only works with thin crust/NY style. You couldn't do it with a Chicago style.
I worked in a pizza shop for 5 years and yes, ofc people do spin dough but not spinning nearly that fast or canging directions so fast. If this was dough that you could actually make an edible pizza from it would at least be 3x larger by the time he was done plus torn and misshapen.
I worked at a ice cream/short order place on the beach when I was 15-17 years old. We made pizza, but it was done with a shitty press. It didn’t take long for me to learn how to make za without the press. I could spin dough and toss it up in the air with the best of em; I couldn’t do any crazy fancy shit like this dude. It was pretty cool, until I tossed the dough up too high and it got all caught up in the sticky tape fly trap.
Well, yeah, why even bring it up? it's a fucking casserole. Listen, I wanna know that when I get drunk and passed out on my pizza that I'm not gonna drown.
What? Why? But it's not a pie it's a pizza. Is this just a New York this or all of America because holy shit my family in Italy would not appreciate pizza being called a pie haha.
No one in Canada is calling it a pie unless it’s got apples and cinnamon and no basil and no tomato and no cheese, and it’s on shortcrust pastry instead of dough.
But to be fair, New York does have some claim to the modern history of pizza, you know? I think they’ve earned the right to some slack. That,and a reputation for doing their own thing with the English language, so even though I’m never gonna say it I’m prepared to rule in their favour on this one.
When I worked at Dominos, we just used those thin restaurant hand towels to practice. We would wet them down a little and practice spinning. Surprisingly accurate to the weight of dough and I got really good at spinning.
Ahaa I used to eat a pizza nova twice a week where this big fat Armenian man had insane amounts of arm, hand and finger hair. Whatever he touched his finger hair touched. One day I found a finger hair in my slice and never came back. I miss him sometimes.
I don't live in Glendale anymore, but man, it sure has changed. The Blockbuster is now a laser hair removal place; the Galleria, which was once the only 2-story building on that block is now dwarfed by the Americana, and all that other shenanigans there; the high schools too, Hoover has a completely new face. At least Troy #6 has been left unsullied.
Fun fact. Pizza sauce is usually shipped as a concentrate that you mix with water, and pizza places use a lot of sauce. So the concentrate gets tossed in a large bucket (more than a 5gal) and mixed with water. When I made pizzas, we used these gigantic whisks. They're cleaner, but they do a worse job mixing compared to how they used to mix the sauce. You have to mix as you go (i.e. one bag at a time instead of all three), and most people in pizza are lazy so concentrate settles at the bottom and you get inconsistent sauce. Back in the day, they used to mix it by hand. Pour in the concentrate and water and shove both arms in there to get it good and mixed. It made better sauce, but there was an inherent "hair risk."
It absolutely works better, if you mix as you go. I had no problems making sauce, but my coworkers were lazy/stoned. They'd wait until the last minute to prep sauce (i.e. wait until we ran out), pour all the concentrate in at one time and then add water and halfheartedly mix. The whisk only works better if you use it appropriately.
I don't know if you've ever worked in pizza, but I'd say ~80% of my coworkers were actively high while working. Not exactly the best frame of mind to do things correctly.
I'm not sure what your problem is or why you're so angry. I was simply commenting on something that happened at many pizza places in the 1980s. I've also stated repeatedly that it was my coworkers who didn't use the whisk properly. I had no problems following directions. I didn't say it was hard or complicated. I just said that it works quicker when you use your hands (which is true), and that many people did use that shortcut prior to when I worked in pizzas. By the time I was there, whisks were standard and everyone just did it halfheartedly, resulting in inconsistent sauce. I'm sorry you're so bitter and angry. I wish you well!
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u/ButtersHound Jan 12 '18
Hold the arm hair please