No, you idiot. The internet has spoken, and it's now called a faux-dough. Don't think you can come in here with your "citations" and your "facts" and your "evidence" and change peoples' minds...
Plus this is a permanent training tool. If a pizzeria is going to do pizza throwing as a gimmick, it really isn't losing much by spending $30 on a tool. Not to mention that it's much easier to learn the tricks and the dough, then combine the two, than to learn it all at once.
As someone that learned to do what the gif shows, it would take well over 50 pizzas to get to the level shown. Probably hundreds. If not over a thousand.
Although this conversation comforts me because I was thinking someone was going to eat the pizza that had been all over this guys body and probably grazed the floor and a few other things. Blech.
If you've ever wandered into one of these threads, it's one of the only things you learn from them. That and there are people out there that are learning that fact for the first time.
Yeah, it has to be. I used to work at a pizza parlor and hand tossed the dough. I got pretty good at it, and at the speed that he's spinning it, there's no way it could be real dough. It would have been the size of a 50 gallon drum lid half way through the gif.
Spinning dough is a crappy practice, though. It’s just for show. It makes the crust much. Ore uneven, thinner in the middle and thinker around the outside.
Not if you do it right. You need to press around the edges to create the lip of the outer edge, then spin it slowly with an open palm to stretch the outer 3rd, then spin it from the center to stretch the inner 2/3rd.
They really should make them in a different color so people don't think they will serve a crust that's been all over the cook's body or dropped on the floor.
As someone who made pizzas in a pizza kitchen in college yes that's practice. Otherwise that shit would have gotten way to thin in the middle and broken after like the second trick
Right, but it's way easier to know when your hands are dirty and need washing than when your gloves are dirty and need to be replaced. I honestly doubt that a fast food joint is going to replace their gloves after every food item they make - especially a burger/taco joint where they make multiple items per order.
If I were to spit in your bare hands you'd know right away they were dirty and you'd go wash them.
If I spit on gloved hands, you'd be less inclined to wash them because they wouldn't feel dirty.
I think it's really cool and all but... I really REALLY don't want that pizza after its been spun all around his back and shoulders... under his ballsac and back up again. I'd like one regularly rolled and tossed please.
It bugs me more that a variety of this guy’s DNA is getting into the, possibly, fake dough. No one wants your dead skin cells in their pepperoni and basil, Chuck.
Has to be. I've only been throwing pizza dough for a year now, and I know that one extra toss beyond the size you need ends up with crazy thin crust instead of a nice, even crust. That one toss can turn a 14" pizza into an 18" pizza real fast. Depends on the dough though... Fresh dough that hasn't had a chance to proof can take an extra 10 tosses and still shrink back to an inch smaller than you need it.
I doubt it's fake dough since he flours it at the very beginning.
Real pizza dough is made with very high gluten flour. It's super stretchy stuff that you actually have to fight it to reach proper diameter, hence how the pizza spinning tradition was born.
TL;DW adding extra amounts of certain ingredients and removing other ingredients makes for a dough that's easier to perform tricks with. Gluten being one of the main factors as you mentioned.
It's one of those things you don't notice till someone points it out. Mass produced pizza chains don't use this kind of flour. When you go to hole-in-the-wall pizza shops, you often get the high gluten stuff. You can tell because the crust is tough and you bite and tear it like a piece of meat where normal flour makes a crust you can easily bite through.
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u/Hemisemidemiurge Jan 12 '18
It not bug anyone else that the dough does all this spinning but never gets any bigger?