Author Topic: Very good instructional video on pizza shaping by Diana Coutu  (Read 1124 times)

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Offline Essen1

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Very good instructional video on pizza shaping by Diana Coutu
« on: September 29, 2011, 10:57:48 PM »
I thought this might be beneficial and helpful for those, including me, who like to get the technique down:

<a href="http://www.youtube.com/watch?v=AbkfDqA8yKg&amp;amp;feature=related" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=AbkfDqA8yKg&amp;amp;feature=related</a>


Mike

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Offline Jet_deck

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Re: Very good instructional video on pizza shaping by Diana Coutu
« Reply #1 on: September 29, 2011, 11:52:14 PM »
I thought this might be beneficial and helpful for those, including me, who like to get the technique down:


Mikey, the technique of reading t-shirt graphics are well documented.  Which other part kept your attention?  ;D
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Essen1

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Re: Very good instructional video on pizza shaping by Diana Coutu
« Reply #2 on: September 30, 2011, 12:11:10 AM »
Mikey, the technique of reading t-shirt graphics are well documented.  Which other part kept your attention?  ;D

JD,

There's not much to "read" except for Daina's, unfortunately.

Her technique took over my attention after 2 seconds flat...no pun intended.  ;D
Mike

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Offline scott123

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Re: Very good instructional video on pizza shaping by Diana Coutu
« Reply #3 on: September 30, 2011, 02:56:03 AM »
The thickness factor, the baking disk, the conveyor oven, the lack of a knuckle stretch- this is pretty much chain American pizza minus the sheeter. I know that this forum has a few chain fans who are into this kind of thing, but, for the NY style folks, I prefer Gemignani's video.

There's a certain amount of leeway when it comes to stretching NY style pizza, but I think the knuckle stretch is integral.

This video has one potentially redeeming factor, though- she breaks down the edge stretch into it's individual movements.

Oh, and those nails... no one with nails that long should be going anywhere near dough.


Offline Mick.Chicago

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Re: Very good instructional video on pizza shaping by Diana Coutu
« Reply #4 on: October 01, 2011, 11:50:23 AM »
With that puppy dog eyes camera angle, she can do what she wants. 

Leave her alone Scott  :P

Offline Jackie Tran

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Re: Very good instructional video on pizza shaping by Diana Coutu
« Reply #5 on: October 01, 2011, 12:04:06 PM »
With that puppy dog eyes camera angle, she can do what she wants. 

Leave her alone Scott  :P

She also mentions at the beginning the importance of keeping the doughballs covered to prevent drying and then she leaves them uncovered.   :-D  But yeah, I did enjoy the video as well.   :P

Offline Essen1

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Re: Very good instructional video on pizza shaping by Diana Coutu
« Reply #6 on: October 01, 2011, 12:42:59 PM »
Come on now... ;)

Cut her some slack. She's a 5-time Canadian Pizza Baking Champion. How many of us can say that here??

I posted the video because it contains the basic techniques and wasn't looking for a perfect thickness factor or what kind of oven she uses, if her nails are too long or if she covered a doughball or not.

So what if there are a couple of glitches in the video?

Mike

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Offline PiedPiper

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Re: Very good instructional video on pizza shaping by Diana Coutu
« Reply #7 on: October 01, 2011, 03:11:29 PM »
This video was a favorite of mine when I first started too.  I had to laugh when she says semolina is used to keep the flour out of the electronics tho..........................................................................  :-D

Online Pete-zza

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Re: Very good instructional video on pizza shaping by Diana Coutu
« Reply #8 on: October 01, 2011, 04:30:12 PM »
I once read that one of the reasons that Papa John's uses semolina and oil in its Dustinator blend is to keep the flour from messing with the air-conditioning system.

Peter

Offline Essen1

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Re: Very good instructional video on pizza shaping by Diana Coutu
« Reply #9 on: October 01, 2011, 04:48:10 PM »
I once read that one of the reasons that Papa John's uses semolina and oil in its Dustinator blend is to keep the flour from messing with the air-conditioning system.

Peter


On Lamonica's website under "Maintenance" they mention that flour dust can clog the refrigeration coils.

http://www.lamonicaspizzadough.com/http___www.lamonicaspizzadough.com/Dough.html
Mike

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Offline scott123

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Re: Very good instructional video on pizza shaping by Diana Coutu
« Reply #10 on: October 02, 2011, 03:14:42 AM »
She's a 5-time Canadian Pizza Baking Champion. How many of us can say that here??

Fortunately, none of us. If, for some reason, this place were to become infested with these pizza 'champion' pretenders, I'd be the first to leave. I like Gemignani despite his affiliation with these corporate dirt bags.  It's one thing for members of the forum to take shots at reverse engineering Papa Jon's and/or Dominos pizza, but to give the chain pizza industry any respect beyond that.  No.

These are the people that are taking one big crap on pizza history and culture- and especially the culture of NY.

So, yes, she's cute, but, no, I'm not giving her slack.  If I see someone with a baking disk, their name is dirt to me.

And, just to be clear Mike, my hostility is directed entirely towards this organization, not you. You are 10 times more of a pizza champion than Diana Coutu will ever be.
« Last Edit: October 02, 2011, 08:41:40 AM by scott123 »

Offline Essen1

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Re: Very good instructional video on pizza shaping by Diana Coutu
« Reply #11 on: October 02, 2011, 05:37:17 PM »
Fortunately, none of us. If, for some reason, this place were to become infested with these pizza 'champion' pretenders, I'd be the first to leave. I like Gemignani despite his affiliation with these corporate dirt bags.  It's one thing for members of the forum to take shots at reverse engineering Papa Jon's and/or Dominos pizza, but to give the chain pizza industry any respect beyond that.  No.

These are the people that are taking one big crap on pizza history and culture- and especially the culture of NY.

So, yes, she's cute, but, no, I'm not giving her slack.  If I see someone with a baking disk, their name is dirt to me.

And, just to be clear Mike, my hostility is directed entirely towards this organization, not you. You are 10 times more of a pizza champion than Diana Coutu will ever be.

Scotty,

I know what you're saying and never felt any hostility toward me from you. But I also don't think Diana Coutu's pizza is a chain. Maybe she uses a dough modeled after a chain's dough but I really don't know for sure. I merely thought that some aspects of the video might be usable for people who want to get the slapping and stretching technique down.

Btw, I just read your exchange on egullet regarding Nathan's 'Modernist cuisine' book and his advice on steel plates. I know you're an advocate and come tomorrow I'll make some phone calls to local metal shops to see what they have and what their prices are for a 17x17x3/8 inches. I don't think my oven shelves can handle more than that.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/