Maestro Vuolo working

[andreguidon]

This is a Video that i made in Naples (Casalnuovo) one night at Pizzeria Vuolo.

<a href="http://www.youtube.com/watch?v=Sq0TxshmoPU" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=Sq0TxshmoPU</a>

[BrickStoneOven]

Nice vid. Were those all yours .

[TXCraig1]

Thank you for sharing!

[dmcavanagh]

Some pretty nifty peel wielding there, wonder how often he drops one ?

[TXCraig1]

Some pretty nifty peel wielding there, wonder how often he drops one ?

I hadn't seen the inverted left hand style before.

[andreguidon]

thanks for watching, i know everyone like this videos!! i have an xtra one done a pizzeria Vesi, i have to uploaded yet...

[mishon]

Enjoyed it.  Thank you.  The ease with which his operates 3 pies and a calzone inside the oven is commendable.

M.

[thezaman]

andre, nice video. can you describe the dough ? is it on the cool side? seems easier to handle in that manner if it is. at least for me, their skill level may allow them to work any dough that way. i know roberto at keste's is very gentle with his dough.thanks for any information you can give.larry

[andreguidon]

Hi Larry, the dough was at room temp, and it was very nice to the touch, maybe 58% hydration, Guglielmo is a true Master hidden in a small town near Naples (20 minutes by car) called Casalnuovo, he handles the dough a little different, the spin move on the slap is shorter, and that is very hard to do. here is a photo of my pizza wen it arrived in our table.