#1  
Old 05-30-2011, 03:33 PM
Serf
 
Join Date: May 2011
Location: Oregon
Posts: 1
Default From dough ball to pizza flat...how?

When I make a pizzal, I pick up the ball, stretch it a bit from underneath then turn it in my hands, with the 'wheel' hanging down, working in a circle around the pie as it stretch, working it outwards. When I see pictures like this one,


Im inclined to think that they were made with a roller, rather then all in the air. I am wondering, how do you do it? How do you go about turning that ball into a nearly uniformly thick pizza, credit card thick?

mine look good IMO, but they are always a different shape, and the thickness isn't consistently even, though close, not perfect. Plus, i need to be able to do it fast... thanks, Dan
Reply With Quote
  #2  
Old 05-31-2011, 12:35 PM
Serf
 
Join Date: Jul 2010
Location: Santa Barbara, CA
Posts: 21
Default Re: From dough ball to pizza flat...how?

I'm finding this exact thing a challenge as well. I'm finding it hard to find the right amount of rest for dough balls - they tend to keep rising and then stick together. If I handle the dough ball too much - it develops too much spring and want to stay more like a puck, if the ball is not well formed when I pull it up, I'm more likely to end up with thick spots along the edge, and thin spots in the middle.

I really think getting the dough just right is the most 'artful' part of pizza making - and I feel like I'm way at the base of the learning curve.

-Preston
Reply With Quote
  #3  
Old 05-31-2011, 01:49 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,128
Default Re: From dough ball to pizza flat...how?

Individually balled, then pressed out. The dough never leaves the counter until it goes on the peel.

Pizza Anarchy

There are a hundred or so almost perfectly round ones.
Reply With Quote
  #4  
Old 05-31-2011, 03:51 PM
Derkp's Avatar
Apprentice
 
Join Date: Apr 2010
Location: Utah
Posts: 188
Default Re: From dough ball to pizza flat...how?

Tom,

Hello.

Is your cold ferment process similar to the one on your Anarchy site? just put in the fridge?

Thanks,

Derk
Reply With Quote
  #5  
Old 05-31-2011, 04:08 PM
Master Builder
 
Join Date: Mar 2008
Location: Washington State USA
Posts: 778
Default Re: From dough ball to pizza flat...how?

About 40 seconds into this otherwise crappy video shows the same method by which I shape my pizza skins into a flat even thickness pizza. Not hard to learn, notice he stays away from the middle of the skin.
YouTube - ‪New York Restaurant - Pizza Making‬‏

Hope this helps,
Wiley
Reply With Quote
  #6  
Old 05-31-2011, 04:14 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,128
Default Re: From dough ball to pizza flat...how?

Yes, just put it in the fridge. I do not have one ironclad method, but that is my normal way. I do not have a mixer (nor do I want one), so I let time develop the gluten instead physical labor.
Reply With Quote
  #7  
Old 05-31-2011, 05:38 PM
Journeyman
 
Join Date: Aug 2010
Location: MN, USA
Posts: 346
Default Re: From dough ball to pizza flat...how?

Well, when I need a refresher, I go to this video..

YouTube - ‪Drunken Dough‬‏
__________________
My oven (for now):

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #8  
Old 05-31-2011, 05:39 PM
Journeyman
 
Join Date: Aug 2010
Location: MN, USA
Posts: 346
Default Re: From dough ball to pizza flat...how?

oh, and there is plenty to earn in Ts's pizza making thread.
__________________
My oven (for now):

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #9  
Old 06-02-2011, 01:56 AM
lwood's Avatar
Master Builder
 
Join Date: Jul 2009
Location: philippines
Posts: 642
Default Re: From dough ball to pizza flat...how?

There are many ways to "open the dough". Practice is the best teacher. Lots of videos to watch on youtube. I personally like to allow the dough ball to proof after it comes out of the oven for about two hours. Then I open the dough.
__________________
Our Facebook Page:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
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
How do I maintain dough ball integrity? tempemom Pizza 16 06-11-2010 01:36 PM
Electrolux Assistent in FB Store james Get Cooking 32 06-01-2010 09:20 PM
Weber Genesis with Pizza Que Stone Project w/PICS cerreta Pizza Stone Baking 20 04-12-2010 07:29 PM
Great Pizza Dough Videos philiph4@ameritech.net Pizza 3 01-30-2010 10:12 PM
pizza dough GMK69 Pizza 3 01-16-2010 07:26 AM


All times are GMT -7. The time now is 10:33 AM.

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