Author Topic: Do you blow under your dough?  (Read 1962 times)

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Offline Tannerwooden

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Do you blow under your dough?
« on: August 10, 2010, 03:13:59 AM »
Hey guys,

So I never really have problems getting my dough off the peel after a friend related his experience at a pizzaria in Portland, OR.

He saw the guy behind the counter blow under the dough just before loading it in the oven.  I tried it and it works like a charm.  So I was wondering:  Does anyone else do this?

I'm also wondering if I'm shooting myself in the foot by the blow under trick.  See, I've always had lot's of trouble with the bottom of my pies burning.  I described the problems here:

forum/index.php/topic,11167.0.html (it won't let me put the pizzamakingdotcom part in, 'cause I'm new)

I received some wonderful help, especially from "Jackie Tran" who related how he lifts the pie up nearer to the boiler at the end.

Anyway, I recently realized my pies have always landed sorta...wrinkled.  They burn in the spots where they touch and don't cook quite enough where they don't.  I can't remember perfectly, but I don't think it was always like that.  I think it started either when I started using the blow under trick, or when I got a new, wood, square front pizza peel.  My current theory is that the square front is causing the wrinkles.  I watched every video of a famous pizzeria I could find on youtube, and guess what?  They all use round front peels.

So I ordered a new, round front peel yesterday.  I'm really hoping that works, 'cause I don't want to have to give up my handy dandy blow under trick.

Any comments?


Online Tscarborough

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Re: Do you blow under your dough?
« Reply #1 on: August 11, 2010, 09:37:36 PM »
Two words:  Rice Flour.

Offline Bill/SFNM

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Re: Do you blow under your dough?
« Reply #2 on: August 11, 2010, 09:44:07 PM »
3 words:

search "blow under"

Offline jever4321

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Re: Do you blow under your dough?
« Reply #3 on: August 11, 2010, 09:53:36 PM »
The first time I tried the blow under technique, I experienced wrinkling. That was the first time that happend to me, and I haven't done it since.
-Jay

Online Tscarborough

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Re: Do you blow under your dough?
« Reply #4 on: August 11, 2010, 10:52:20 PM »
Please keep your garlic infused spittle off the bottom of my pie.  Thank you.

Offline Art

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Re: Do you blow under your dough?
« Reply #5 on: August 12, 2010, 10:51:46 AM »
Two words:  Rice Flour.

One word: SuperPeel 
When baking, follow directions.  When cooking, go by your own taste.

Offline pcampbell

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Re: Do you blow under your dough?
« Reply #6 on: August 12, 2010, 12:05:07 PM »
i will do it if the pizza isnt coming off if it's my own family
Patrick

Offline sconosciuto

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Re: Do you blow under your dough?
« Reply #7 on: August 12, 2010, 03:37:03 PM »
One word: Semolina

Offline Jackie Tran

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Re: Do you blow under your dough?
« Reply #8 on: August 12, 2010, 03:39:45 PM »
Please keep your garlic infused spittle off the bottom of my pie.  Thank you.

Is this your new garlic infused crust? It's delicious! I like that there is just a hint of garlic.  It's not overpowering at all...  :P

« Last Edit: August 12, 2010, 03:58:09 PM by Jackie Tran »

Online TXCraig1

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Re: Do you blow under your dough?
« Reply #9 on: August 12, 2010, 03:51:05 PM »

Two words: work faster
Pizza is not bread.


Offline Tannerwooden

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Re: Do you blow under your dough?
« Reply #10 on: August 14, 2010, 01:46:55 PM »
ROFLMAO!  I had no idea there were so many comedians on this forum.

Offline Jackie Tran

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Re: Do you blow under your dough?
« Reply #11 on: August 14, 2010, 02:16:11 PM »
Work faster....I hear banjo music.  :-D

Offline Chet

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Re: Do you blow under your dough?
« Reply #12 on: August 14, 2010, 05:14:42 PM »


  Go to the next Tony Gemignani  school.........