#11  
Old 06-10-2012, 05:37 PM
Faith In Virginia's Avatar
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Default Re: 4 Pizzas in 10 minutes !

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

enjoy and let me know what you think.
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  #12  
Old 06-10-2012, 10:11 PM
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Default Re: 4 Pizzas in 10 minutes !

Here is a link to one guy's method (a repeat for some).

How to make a Pizza Hut style pan pizza recipe! - YouTube
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  #13  
Old 06-11-2012, 04:39 AM
Faith In Virginia's Avatar
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Default Re: 4 Pizzas in 10 minutes !

I got a few laughs from that one. The one thing that caught my eye was that portable scale that he pulled from his pocket. I wonder what you need a scale of that size for??? Hmmmmmm.
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  #14  
Old 06-11-2012, 07:56 AM
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Default Re: 4 Pizzas in 10 minutes !

Faith in VA,
Thanks for the insight on your method. It sounds very familiar. I watched the video you recommended and picked up some technique from it that I will try the next time I fire up.

I work outside under natural lighting. The only time I use light is in the winter when I toss up the pizza indoors and fire them outside. Window paneing the dough is a good trick, thanks.
We use 00 Pizzaria flour from Caputo in the 25 kg blue bags for pizza and a variety of flours for our breads. Sometimes the Caputo in the red 25 kg bag and other times Gold Medal unbleached bread flour. The leavening we use is from Ischia.
We've taken the Artisan Bread Course at CIA in NYS, a variety of courses at the Kneading Conference in ME and Stone Turtle WFO School in ME all highly recommended. Lots of great tricks of the trade from each of them.
2012 Kneading Conference | The Kneading Conference
Stone Turtle Baking and Cooking School in Lyman, Maine 04002. Learn to bake and cook in paradise.
Welcome to the world's premier culinary college in New York-The Culinary Institute of America

Happy baking
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  #15  
Old 06-11-2012, 07:58 AM
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Default Re: 4 Pizzas in 10 minutes !

Faith in VA,
Thanks for the insight on your method. It sounds very familiar. I watched the video you recommended and picked up some technique from it that I will try the next time I fire up.

I work outside under natural lighting. The only time I use light is in the winter when I toss up the pizza indoors and fire them outside. Window paneing the dough is a good trick, thanks.
We use 00 Pizzaria flour from Caputo in the 25 kg blue bags for pizza and a variety of flours for our breads. Sometimes the Caputo in the red 25 kg bag and other times Gold Medal unbleached bread flour. The leavening we use is from Ischia.
We've taken the Artisan Bread Course at CIA in NYS, a variety of courses at the Kneading Conference in ME and Stone Turtle WFO School in ME all highly recommended. Lots of great tricks of the trade from each of them.
2012 Kneading Conference | The Kneading Conference
Stone Turtle Baking and Cooking School in Lyman, Maine 04002. Learn to bake and cook in paradise.
Welcome to the world's premier culinary college in New York-The Culinary Institute of America

Happy baking
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