Defying gravity

[Tory]

You should all watch this guy as he defies gravity transferring the pizza into the oven. I'm amazed the pizza doesn't fall to the floor.

<a href="http://www.youtube.com/watch?v=8eOhUz_br50" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=8eOhUz_br50</a>

[Ev]

Wow! How cool is that!

[Meatballs]

My wife thought the video what some of the hottest food porn ever.  She always said it not the size of the pizza but how you put it in the oven.

Ron

[TXCraig1]

Isaac Newton would be proud to see his First Law used to make pizza. 

[dmcavanagh]

That guys a pro!

[bfguilford]

That's really impressive! Ummm... have a look at the floor. 

[Meatballs]

have a look at the floor.

That's just flour and dough, you should have seen the floor of the kitchen of a pancake restaurant I use to bus tables at.  I used to take up the slats and mop it out every shift, 2 inches deep of spilled batter, eggs, ect.  Its just a busy place and really not much of a mess.

Ron

[bfguilford]

That's just flour and dough

I was just kidding, Ron. I've seen lots worse.

I noticed his technique for getting rid of the excess bench flour from the bottom of the second skin (rotating it partly off the prep table... at least I think that's what he was trying to do by rotating it). Looks like a pretty effective way of dealing with it, although I'm not sure it would go over really well at our house.  

[dmcavanagh]

That move is  called the "Egyptian", gravity stretches the dough.

[Tory]

That move is  called the "Egyptian", gravity stretches the dough.

Oh, that's very interesting. Is there any reason why it's called The Egyptian?

[scott123]

Because the guy that showed Paulie Gee the technique happened to be Egyptian.

I see it as an alternate stretching technique rather than a method for getting rid of excess flour. Once you start knuckle stretching the flour starts falling off.

[Meatballs]

I was just kidding, Ron. I've seen lots worse.

I noticed his technique for getting rid of the excess bench flour from the bottom of the second skin (rotating it partly off the prep table... at least I think that's what he was trying to do by rotating it). Looks like a pretty effective way of dealing with it, although I'm not sure it would go over really well at our house.  Undecided

I spin mine in the air but I have to remove all the loose flour before I do, The wife does not clean the walls, or the ceiling, but she loves my pizza.  Remember, I'm the ex-busboy.  She does, however, clean the floor...I wonder?  

As to the "Egyptian", please expand... I must know. Oh, see the post above.

Ron

[jeffereynelson]

The guy using a lot of stretching techniques to make his pizza. Also I was timing the pizza and then video skips. My guess would be 2:15.

[pizzaneer]

Skips at least twice.  No way is the fire going to go from blazing to coals in 5 seconds.  I'm not even sure that the pizza that was pulled out was the same shown put in.

Regardless, nice over the head move.  Some lacrosse players I know could do it, but it takes a LOT of practice, and thats with a rubber ball.