Author Topic: Mad Stretching Skills (Read 4241 times)

scott123 · « **on:** January 02, 2013, 08:43:21 AM »

http://www.itv.com/news/meridian/update/2012-12-30/a-businessmans-tale-of-recovery-after-losing-a-leg/

I posted this in the News section, but felt this also deserved it's own post in the NY style section because 00:00 to 00:08 is a perfect example of how a NY style should be stretched. 99% of the people making pizza in NY can't stretch a skin like this.

Chaze215 · « **Reply #1 on:** January 05, 2013, 07:38:02 PM »

I'll admit, I am one of those 99%

scott123 · « **Reply #2 on:** January 05, 2013, 08:44:05 PM »

Sorry, Chaz, I didn't convey myself well. I meant to say "99% of the people making pizzas in NY pizzerias can't stretch a skin like this," not to cast any dispersions on any of this forum's talented members.

I would also add that 99% of the people making pizzas in NY pizzerias don't even know that this is what they should be striving for, so even if you aren't quite there yet (with the time you've spent here, I'm sure you're close), just by knowing where you need to get is most of the battle.

Chaze215 · « **Reply #3 on:** January 05, 2013, 09:11:11 PM »

No offense taken Scott, I know what you were saying.

JConk007 · « **Reply #4 on:** January 05, 2013, 09:17:38 PM »

What do you make of that dough scott? High gluten 58% room temp?
J

scott123 · « **Reply #5 on:** January 05, 2013, 09:56:40 PM »

John, I helped him develop his recipe, so I know the hydration and the flour

but since he might want to keep the specifics under wraps, I'll let Paul answer your question.

Giggliato · « **Reply #6 on:** January 06, 2013, 02:25:39 PM »

Is there oil in there too?

PizzaJerk · « **Reply #7 on:** January 06, 2013, 03:16:19 PM »

Quote from: scott123
99% of the people making pizza in NY can't stretch a skin like this.
[/quote

I'd say that 99% of people should have the heart that this gentleman possesses. It's a great story and he does indeed have great skill. All comes from within.

jeff v · « **Reply #8 on:** January 06, 2013, 03:49:57 PM »

That dough is the definition of extensibility too.

MrPibbs · « **Reply #9 on:** January 06, 2013, 03:51:23 PM »

Quote from: PizzaJerk on January 06, 2013, 03:16:19 PM

Quote from: scott123
99% of the people making pizza in NY can't stretch a skin like this.

I'd say that 99% of people should have the heart that this gentleman possesses. It's a great story and he does indeed have great skill. All comes from within.

Wonderful video and assessment. Inspiring!

Paul-Brighton · « **Reply #10 on:** January 07, 2013, 02:03:59 PM »

I have only just seen this thread. Thanks for the comments guys. If there is anything you want to know, ask away..

Paul

MrPibbs · « **Reply #11 on:** January 07, 2013, 03:40:42 PM »

Paul, besides thanking you for being an inspiration going through all that, anything you can share about your dough fomulation that stretches so well would be great...but ONLY if it's not a proprietary concern. I'm still very new to all this.

Paul-Brighton · « **Reply #12 on:** January 10, 2013, 06:31:01 AM »

Thank you for the kind words guys.

How about I take guesses about my dough recipe/mixing/fermenting protocol and flour type and the one that I feel is closest I will send a prize too? I can then reveal all the details about what I do.
I am now making my own hot sauces, I could send the winner over some goodies to try?
What do people think? Just wanted to do something fun with you guys..
I hope this will be ok with Admin.

All the very best health for 2013.

BTW, Scott123 not allowed to enter! ;-) you are getting goodies anyway! :-)
Paul

Paul-Brighton · « **Reply #13 on:** January 10, 2013, 09:19:41 AM »

3 little pigs for supper.

scott123 · « **Reply #14 on:** January 10, 2013, 11:51:25 AM »

Is it bigger than a breadbox?

Seriously, though, Paul, those slices look great. I'm liking the thickness factor

Paul-Brighton · « **Reply #15 on:** January 10, 2013, 01:11:21 PM »

Haha. That one was about 15".
Thanks for the kind words Scott!

Jackie Tran · « **Reply #16 on:** January 10, 2013, 01:25:20 PM »

Paul. Glad to see you get back on your feet again! Very cool challenge but I doubt youll get any takers.

scott123 · « **Reply #17 on:** January 10, 2013, 01:31:10 PM »

Quote from: Jackie Tran on January 10, 2013, 01:25:20 PM

Very cool challenge but I doubt youll get any takers.

Oh, come on, Chau. Free stuff! If I could, I would be all over this challenge.

If someone doesn't know, they can just guess. You gotta be in it to win it

Jackie Tran · « **Reply #18 on:** January 10, 2013, 01:36:07 PM »

Quote from: scott123 on January 10, 2013, 01:31:10 PM

Oh, come on, Chau. Free stuff! If I could, I would be all over this challenge.

If someone doesn't know, they can just guess. You gotta be in it to win it

Well I'm sure I'm excluded from the challenge as well. Unless the formulation has changed drastically since we last talked.

Paul-Brighton · « **Reply #19 on:** January 10, 2013, 01:37:19 PM »

Quote from: Jackie Tran on January 10, 2013, 01:25:20 PM

Paul. Glad to see you get back on your feet again! Very cool challenge but I doubt youll get any takers.

Hey buddy. How are you?

Why dont you think I will get any takers? I just wanted a bit of light hearted fun.