#21  
Old 08-20-2009, 03:22 AM
Frances's Avatar
Il Pizzaiolo
 
Join Date: Aug 2007
Location: Allschwil, Switzerland
Posts: 2,186
Default Re: How to stretch dough

Quote:
Originally Posted by egalecki View Post
I think Frances was joking....
I think she was, too...

Pure jelousy of course... yep, these people are fast!

My Pizzas look like Switzerland or Australia. Hey, that could be a new Pizza Party game: Which continent, country or state does your Pizza most resemble? And you'd get extra points for pizzas looking like Peru or Austria. Or topings which resemble the topography.
__________________
"Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #22  
Old 08-20-2009, 06:52 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: How to stretch dough

I like your idea Frances! Perhaps we should consider ourselves geographical pizziaolists and should photograph our masterpieces. Had I had the proper perspective I could have photographs of a Latin American collection.
- South America (actually pretty good for my early days)
- Argentina (a bit more extreme)
- Chile (unfortunately it tore so it should have been considered "after the earthquake")
)

Now that I use the bench approach my pizzas are slightly thicker but much rounder. I need to work on the slap to thin them just a bit more. OTOH, the thicker dough is bubblier and has a great crust/chew contrast.

There is (and I joke not) a part of me that finds the round pies boring. Geographical pizzas help remind our guests they are NOT COMMERCIAL!

Thanks
Reply With Quote
  #23  
Old 08-20-2009, 06:53 AM
PizzaPolice's Avatar
Journeyman
 
Join Date: Sep 2006
Location: NorthWest, Indiana
Posts: 338
Default Re: How to stretch dough

Is there a state or country that has a hole in it? If so, I want to play.
Reply With Quote
  #24  
Old 08-20-2009, 07:01 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: How to stretch dough

Hi PizzaP!

Now that is FUNNY!

How about California (a good wet dough shape) and Death Valley (sort of a hole!) or Utah and Great Salt Lake (but the state shape is awfully squarish!) or Florida and Lake Okeechobee (sp?)

Jay
Reply With Quote
  #25  
Old 08-20-2009, 09:02 AM
Frances's Avatar
Il Pizzaiolo
 
Join Date: Aug 2007
Location: Allschwil, Switzerland
Posts: 2,186
Default Re: How to stretch dough

You could try Italy minus Vatican City, that'd be an interesting shape for a pizza - or hey, go for the entire Mediteranean Ocean.

I think you may just have started a new Category: Lakes around the World. Or Oceans, depending on the size of your hole....
__________________
"Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #26  
Old 08-20-2009, 10:31 AM
Il Pizzaiolo
 
Join Date: Jan 2007
Location: Tampa, FL
Posts: 1,446
Default Re: How to stretch dough

How about Hawaii? It would give you a plate of one bite appetizers...Amuse-Bouche to the culinary elite. Hey I think I just turned pizza into trendy, high and mighty, fine dining......gentleman, a coat and tie will be required for all ovenside dining.

RT
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Perfect Pizza Dough by Weight james Pizza 165 08-11-2013 08:26 PM
Need Dough Tips DavidK Pizza 16 08-26-2008 02:29 PM
One day ambient temperature prefermented pizza dough arevalo53anos Pizza 4 11-01-2007 02:39 AM
Dough Prep Lesson james Pizza 21 04-26-2006 03:24 PM
Three Pizza Dough Tips james Pizza 0 01-28-2006 11:13 AM


All times are GMT -7. The time now is 06:10 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC