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Pizza dough balls in Naples - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pizza dough balls in Naples

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  • Pizza dough balls in Naples

    Did you see this one on YouTube? Excellent. I've always had trouble with the "push the dough through a little hole" technique. These guys are great. Also, note the Caputo T shirts. :-)



    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Pizza dough balls in Naples

    Definitely not 63% hydration.

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    • #3
      Re: Pizza dough balls in Naples

      I wish I could understand what they're saying. It looks like he's tucking the ends in and squeezing off the ball, creating the surface tension that way. I guess that would be faster than cutting individual pieces.

      That dough does look a lot less sticky. The one he threw on the table almost bounced! None of mine have ever approached bouncy...
      Elizabeth

      http://www.fornobravo.com/forum/f8/e...html#post41545

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      • #4
        Re: Pizza dough balls in Naples

        I have watched other videos of Italians spinning pizza dough to make pizzas and in all of the examples the doug looked like it was very stiff. Much lower hydration levels than what seems to be the norm with the formulas on this site.

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        • #5
          Re: Pizza dough balls in Naples

          Wonder how consistent their ball size/weight is? Am i the only wacko who weighs his doughballs (notice I said DOUGHballs) within a 1/4 oz?

          When I practiced in a local pizzaria they weighed their"s too. You folks?
          sigpic
          Lovin my Oven

          Ben Ciliberto, Doylestown Pa

          Oven Pics Link- http://picasaweb.google.com/bciliber...OfTheTwoHearts

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          • #6
            Re: Pizza dough balls in Naples

            I weigh mine to within a few grams *sheepish look*
            My oven: http://www.fornobravo.com/forum/21/t...html#post46599
            My blog: Live For Pizza

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            • #7
              Re: Pizza dough balls in Naples

              We weigh ours...to within reason
              "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
              "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

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              • #8
                Re: Pizza dough balls in Naples

                Dearohdearohdear. Well since you ask...

                No guys, I never weigh my balls. I've always thought that consistency and handling are more important than mere size.
                "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                http://www.fornobravo.com/forum/f8/p...pics-2610.html
                http://www.fornobravo.com/forum/f9/p...nues-2991.html

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                • #9
                  Re: Pizza dough balls in Naples

                  Especially the handling, Frances.

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                  • #10
                    Re: Pizza dough balls in Naples

                    Originally posted by Frances View Post
                    Dearohdearohdear. Well since you ask...

                    No guys, I never weigh my balls. I've always thought that consistency and handling are more important than mere size.
                    Of the persons I thought would take this thread in this direction...Frances you were....well OK near the top of that list...
                    "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
                    "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

                    Comment


                    • #11
                      Re: Pizza dough balls in Naples

                      I think I can probably guess who else was on your list...

                      ...but in the rapidly changing world we live in, don't you think its nice when some things stay predictably the same?
                      "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                      http://www.fornobravo.com/forum/f8/p...pics-2610.html
                      http://www.fornobravo.com/forum/f9/p...nues-2991.html

                      Comment

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