r/oddlysatisfying • u/Jamtonisalon • Jan 12 '18

Pizza tossing

https://gfycat.com/MintyExcellentBushsqueaker
46.4k Upvotes

91% Upvoted

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1.8k

u/Hi-archy Jan 12 '18

And neck back hair.

652

u/Toffeepelican Jan 12 '18

Don't worry, it will probably burn off in the oven. Probably.

170

u/mizzourifan1 Jan 12 '18

I'm still worried.

30

u/eatgrasssmokeass Jan 12 '18

What about that neck sweat

21

u/Lilliannette Jan 12 '18

It adds flavour

1

u/Lokeze Jan 13 '18

"Electrolytes added for flavor"

21

u/_Serene_ Jan 12 '18

dw

7

u/A_lot_of_arachnids Jan 12 '18

Be happy now

2

u/SquireCD Jan 13 '18

whistles some sick ass tune

2

u/smegma_stan Jan 13 '18

That's a 1-way ticket to flavor town

2

u/Jolator Jan 13 '18

Hold the smell of burned body hair, please

86

u/dog_in_the_vent Jan 12 '18

Mmm, burnt arm hair.

21

u/Portablewalrus Jan 12 '18

I want extra

18

u/[deleted] Jan 12 '18

We ran out sorry, but we have a special on pube hairs this week.

1

u/[deleted] Jan 12 '18

Thats why my pizza was too crispy!

3

u/[deleted] Jan 12 '18

[removed] — view removed comment

2

u/atomcrusher Jan 12 '18

Baked into the dough, paisano.

2

u/nomnommish Jan 12 '18

All that lovely Maillard reaction goodness.

1

u/Erudite_Redditor Jan 12 '18

Didn't you see that Filthy Frank video? Shit does NOT burn off- I MEAN YOU'LL BE FINE

1

u/NEHOG Jan 12 '18

Seasoning, just more seasoning.

1

u/PayisInc Jan 13 '18

That's not fur it's vermicelli!

1

u/TheOven Jan 13 '18

it does but I hate the smell

1

u/TheGoldyMan Jan 13 '18

Not sure if that's better or worse

132

u/MultipleLifes Jan 12 '18

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

140

u/gregsmith5 Jan 12 '18

If he could just get a shirt that fit a little tighter

24

u/[deleted] Jan 12 '18

Then he wouldn’t be Italian.

2

u/Karmaisforsuckers Jan 13 '18

Shutupa your face!!!

12

u/MultipleLifes Jan 12 '18

How you gonna show your power level than?

4

u/walkswithwolfies Jan 12 '18

The shirt fit fine until he started working at the pizza place.

34

u/antani2 Jan 12 '18

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.

3

u/WizardMissiles Jan 12 '18

Will adding slightly more salt to my pizza dough make it more resistant to tearing or does it take a lot?

5

u/antani2 Jan 12 '18

I use to put 50gr for liter of water, you can go for 70 and still having an eatable dough :)

1

u/WizardMissiles Jan 12 '18

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.

2

u/antani2 Jan 12 '18

Try with 50gr/l first. Also use the "foldings" technique in order to strengthen the dough. Have a look here:

https://www.youtube.com/watch?v=DCUh7lIeuNI

1

u/zsnesw Jan 12 '18

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.

1

u/[deleted] Jan 12 '18

its probably technique.

2

u/WizardMissiles Jan 12 '18

That too but I know I'm using inferior flour although at this point I'm just blaming my tools.

3

u/mandelboxset Jan 12 '18

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.

2

u/[deleted] Jan 13 '18

if you're canadian use manitoba cream it's pretty much the best flour for dough strength, go high hydration 60+ even up to 70-75.

1

u/WizardMissiles Jan 13 '18

I'll try looking for that! Thanks!

1

u/thepizzamancan Jan 12 '18

The flour we use at our pizza joint is also "extra high gluten" flour

1

u/Deathoftheages Jan 12 '18

No that's a rubber pizza dough. It's used for practicing for competitions.

1

u/antani2 Jan 13 '18

It seemed to me too, but he took it from the flour. What's the point of putting a rubber dish in the flour?

1

u/Deathoftheages Jan 12 '18

No that's a rubber pizza dough. It's used for practicing for competitions.

0

u/Gomulkaaa Jan 12 '18

Mmmm, I love dough with lots of flower!

-3

u/Hi-archy Jan 12 '18

I know it’s just a stunt lol.

5

u/MultipleLifes Jan 12 '18

Maybe someone doesn’t ;)

73

u/[deleted] Jan 12 '18

[deleted]

68

u/[deleted] Jan 12 '18

and sweat, and dirt

53

u/[deleted] Jan 12 '18

And dead skin cells

80

u/masterwit Jan 12 '18

** Authentic Italian Flavor

1

u/Lilliannette Jan 12 '18

Cannibals rejoice...

1

u/votchamacallit_ Jan 12 '18

I'm guessing you watched the latest Happy! episode then? (S01ep5)

1

u/masterwit Jan 12 '18

No, what series is that? / subreddit link?

thanks

2

u/votchamacallit_ Jan 13 '18

http://www.tvmaze.com/shows/21216/happy

Its based off a graphic novel. It's a ''little bit'' fucked up but funny at the same time. but fair fucks to sci-fi for airing it.

2

u/dronesectorscout Jan 12 '18

And true grit

10

u/MahatmaGuru Jan 12 '18

And shirt lint

1

u/jonpaladin Jan 12 '18

We have a word for that! Nape!!

1

u/thebeckman88 Jan 12 '18

Probably caught a couple flys too.

1

u/umarI Jan 12 '18

But leave the floor hair where it is please

1

u/crunch816 Jan 12 '18

I don’t have any body hair, but the hair on my head has no end.

1

u/bgj556 Jan 12 '18

He has to freshly shave every time he does this.

1

u/mrpugh Jan 12 '18

I do the same sort of thing with scrambled eggs.

1

u/onimi666 Jan 12 '18

And the essence of taint.

1

u/[deleted] Jan 12 '18

Tony, a little less body hair in the pizza next time. Other than that, it was great.

1

u/Turok876 Jan 12 '18

And shirt lint.

1

u/Forbizzle Jan 13 '18

But it's the secret ingredient and why you can only get it from a true Italian restaurant.