« Last post by norma427 on Today at 11:07:24 AM »
Awesome stuff. Loved Frank's technique in the video. The dough seems to stretch evenly, and doesn't sag. That's what I remember growing up at the shore. The best shops had guys that could do that. What flour and hydration were used for the dough?
Frank is really great in all he knows and can do with dough. Franks told me yesterday he was visiting Atlantic City, NJ one time and stopped to try a pizzerias pies on the boardwalk. Frank said the pies did not look too good, but he liked to try other pizzerias pies. The owner of the pizzeria told Frank they make the best pizzas. Frank's granddaughter was with him and said to the owner of the pizzeria that Frank (her grandfather) makes the best pizzas. Frank got talking to the owner then and did end up making many pies at that pizzeria that day. He taught them a lot about opening dough, tossing and twirling and other things. Frank told me while he was making the pies he gathered a lot of attention and the pizzeria sold a lot of pies. Frank said he is still friends with that pizzeria owner and talks to them sometimes.
That dough Frank was tossing was 61% hydration with 1.75 olive oil. The flour was GM Full Strength. The dough was a one day cold fermented dough.