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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST
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.
Ask Me Anything New Forum Feature
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.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.
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!
Scorpions concert??? Showing your age Les. How cool!!! Wish I was there. Darn...just showed my age as well.
How was the concert?
Surprisingly the ages were all across the board. There were 5 and 7 year olds in front of us with their parents. I've seen the Scorp's 3 times now and this was the best show by far. They had monitors top to bottom that saturated the stage with color or video - was pretty cool. And Klaus is still hitting the notes, which is incredible for his age and notes that he hits. They say this is the last tour (Final Sting Tour). But the Stones told me that in 1982
It came from La Confraternita della Pizza It was interesting to see his method.
When I fire up our oven I always look for more efficient methods of making pizza. The Neapolitan style has always interested me. Although I love making NY style pizza in the true American tradition. When we have folks over it is not unusual to make between 20 and 40 Pizze (that's the plural Italian form of the word Pizza). Knowing different methods is always good to improve one's craft. That was the reason I shared the video, not for the music or the condition of the kitchen.
Typically, if we do a pizza lunch we often bake bread later in the day with the left over heat. If the party goes into the night then it is for the next day. A little tune up fire in the morning as we proof the loaves (often up to 16 at pop).
Sorry Burntfingers. I just did not find the content that interesting. There are thousands of videos out there that are more informative if your looking for other ways to handle your dough.
My opinion it looked like an advertisement (how to use) the pizza cooker he had on the stove. As far as his dough handling it appeared he was quite timid with the dough and lacked the confidence of other videos that I have seen.
I learn something from everyone that has something to offer. What is your method? Can you recommend some videos on line that might be of interest to pick up new technique? I am especially interested in watching certified pizzaiolo working their craft. After all that is where it was invented and is almost considered a DOCG product.
My method is somewhat similar to the video that you pointed out. I typically do a sourdough dough and it's handling is a bit different. It is a very tender dough. So I start off the same but while the dough is no so stretched I start my edges using my thumbs in the same method as using the back of your hands. I set my crust thickness first then do a stretch using the back of my hands. I also use a bit of a cheat... I put a bright light behind my dough as I work it. The lights over my counter are bright so as I stretch the dough in my hands I can use the light to see if I have any thick or thin spots in my dough. Then I can work them more even. But like I said my sourdough is a bit trickier to get right.
As far as videos hit Utube and start surfing. There are just so many and you can be a quick judge as to what you think is cool. I should make a video on my process. The problem is I am not comfortable with a camera on me. Let's just say I have a radio personality.
None the less I will try and find some that I think are impressive and give you a link. Problem is I tend to get distracted and focus on other aspects of pizza making. One that comes to mind Flying Pizza with Tony Gemignani