This pizzaiolo is from Naples ("it's in our blood" he says). We were talking and I said we imported pizza ovens, flour, etc. to the states, and he stopped and said "are you selling Caputo. It's the best." Funny.
He uses a short (6") rolling pin only in the center of the dough and he's fast. This was a busy weekend evening on a four-day weekend (Liberation Day) and he was cranking. I still don't like pizza with a rolling pin, I think it's too tough and it's crackly on the border (cornice), but his were good.
Check out the photo of his hands.
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