If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
Forum Issues Update
We are continuing to work diligently to resolve the issues currently being experienced with the PhotoPlog. Thank you for your patience!
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