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-   -   How to stretch dough (http://www.fornobravo.com/forum/f41/how-stretch-dough-7611.html)

Mitchamus 08-17-2009 06:57 PM

How to stretch dough
 
here's a great 'how to' on stretching your dough:


Les 08-17-2009 07:23 PM

Re: How to stretch dough
 
Very cool! I think I am challenged with the personal size pizza. After this video, I might get that right. :o

Thanks!

Les...

Mitchamus 08-17-2009 09:13 PM

Re: How to stretch dough
 
It's about the right size for me before he puts in on his knuckles!!! :D

DrakeRemoray 08-17-2009 09:40 PM

Re: How to stretch dough
 
There was a video showing this sort of slapping technique, where it is almost like you are clapping your hands...
I found this...but I know there is another one that showed this technique.

Mitchamus 08-17-2009 09:43 PM

Re: How to stretch dough
 
holy shit... that guy is GOOD!

DrakeRemoray 08-17-2009 09:47 PM

Re: How to stretch dough
 
Lol...we posted at the same time...

Here is another video that shows a similar method.

I like the way this guy drapes the dough over the sides of the peel. I have seen that before. I think it may help the pizza come off the peel in the oven...


Les 08-17-2009 09:54 PM

Re: How to stretch dough
 
Crap!!! This dude is a machine. I'm going to watch it every night just to get the sauce thing down. A pizza god!

Les...

texassourdough 08-18-2009 07:23 AM

Re: How to stretch dough
 
The slappy approach is very common and fast among the WFO guys. The first video is good and will work for WFOs but the dough is clearly a conventional dough of lower hydration. I have been working on the slap and have yet to find the key. I need to get my local pizziolo to give me a lesson!

Thanks for posting!
Jay

Mitchamus 08-18-2009 04:33 PM

Re: How to stretch dough
 
When I was watching the first one - I thought to myself... wow i wish my dough stretched that easily!

texassourdough 08-18-2009 05:27 PM

Re: How to stretch dough
 
One thing you want to note is that they press on the outer "ring" of the dough and leave the center thicker when they are pressing it on the bench. That helps prevent you from having thick edges and super thin centers to your pies. That last guy is really, really fast. Two minutes 5 seconds from forming the dough to finished pizza! WOW!


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