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good vid - Forno Bravo Forum: The Wood-Fired Oven Community

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good vid

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  • good vid

    NATURALLY RISEN on Vimeo

    NATURALLY RISEN on Vimeo

  • #2
    Re: good vid

    great vid, boy he really slides it off the peel easily... Once again, Practice makes perfect

    Thanks for sharing
    Mark

    Comment


    • #3
      Re: good vid

      Great video. I like seeing him handle that much wet dough. Great execution. I am gonna add a little bar below my make table to hang a towel. A great idea.

      Thanks for sharing.

      Drake
      My Oven Thread:
      http://www.fornobravo.com/forum/f8/d...-oven-633.html

      Comment


      • #4
        Re: good vid

        That was a neat video.
        I gotta get a new mixer!
        My thread:
        http://www.fornobravo.com/forum/f8/d...ress-2476.html
        My costs:
        http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
        My pics:
        http://picasaweb.google.com/dawatsonator

        Comment


        • #5
          Re: good vid

          Very nice. That dough was as smooth as a baby's bottom. :-)
          James
          Pizza Ovens
          Outdoor Fireplaces

          Comment


          • #6
            Re: good vid

            Nice video. He manhandles that large volume of dough pretty easily.

            During his fire management, it looks like he tosses a shovel full of sawdust in the fire (or something else very fine). Is that common practice?

            Any ideas why he's closed down?
            Mike - Saginaw, MI

            Picasa Web Album
            My oven build thread

            Comment


            • #7
              Re: good vid

              So THAT'S how it's done!
              Ken H. - Kentucky
              42" Pompeii

              Pompeii Oven Construction Video Updated!

              Oven Thread ... Enclosure Thread
              Cost Spreadsheet ... Picasa Web Album

              Comment


              • #8
                Re: good vid

                During his fire management, it looks like he tosses a shovel full of sawdust in the fire (or something else very fine). Is that common practice?
                Mike - I came across this video about A16 recently which also shows the saw dust (or wood chips) technique for an initial "burst" of heat when the pizza goes in the oven. I've been meaning to try it. I think I'll give it a shot this weekend.

                S

                Comment


                • #9
                  Re: good vid

                  I am gonna add a little bar below my make table to hang a towel. A great idea.
                  Drake, If you go to a restaurant supply, they sell them with a little clamp on the end,, Most bars have them to help the bartender keep his hands dry..

                  Comment


                  • #10
                    Re: good vid

                    Any ideas why he's closed down?
                    mfiore.. I have the magazine article at home telling why,,, when I get home tonight I will see if i can post it

                    Cheers
                    Mark

                    Comment


                    • #11
                      Re: good vid

                      Any ideas why he's closed down?
                      according to the article, he decided to move to the west coast.. Its in the July 20-27 issue of New York Magazine, there are a ton of good articles in this issue about pizza and neopolitan pizzeria's in NY, you may be able to find it online somewhere

                      Cheers
                      Mark

                      Comment


                      • #12
                        Re: good vid

                        There is a ton of discussion about his place and why he left on the website Slice. He says he grew up in new york and never left a very small geographic area. He felt if he didnt make a move now he never would. I will look for the link and post it here.
                        Thread: http://www.fornobravo.com/forum/f8/g...land-8759.html

                        Member WFOAMBA

                        Comment


                        • #13
                          Re: good vid

                          here is the link:

                          http://slice.seriouseats.com/archive...ing-to-sf.html
                          Last edited by dsgreco; 11-03-2009, 04:15 PM.
                          Thread: http://www.fornobravo.com/forum/f8/g...land-8759.html

                          Member WFOAMBA

                          Comment


                          • #14
                            Re: good vid

                            Great Video. He only makes 100 pizza a night and proofs the dough for two days. There is a great article about Una Pizza Napoletanat, A16 and more in the June 30, 2008 Wine Spectator.
                            Cheers,

                            Comment


                            • #15
                              Re: good vid

                              thanks for sharing!
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