Author Topic: Maestro Vuolo working  (Read 1051 times)

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Offline andreguidon

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Maestro Vuolo working
« on: July 19, 2012, 09:20:04 AM »
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>
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline BrickStoneOven

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Re: Maestro Vuolo working
« Reply #1 on: July 19, 2012, 09:49:33 AM »
Nice vid. Were those all yours ;D.

Offline TXCraig1

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Re: Maestro Vuolo working
« Reply #2 on: July 19, 2012, 04:06:18 PM »
Thank you for sharing!
Pizza is not bread.

Offline dmcavanagh

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Re: Maestro Vuolo working
« Reply #3 on: July 19, 2012, 04:15:30 PM »
Some pretty nifty peel wielding there, wonder how often he drops one ?

Offline TXCraig1

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Re: Maestro Vuolo working
« Reply #4 on: July 19, 2012, 04:19:28 PM »
Some pretty nifty peel wielding there, wonder how often he drops one ?

I hadn't seen the inverted left hand style before.
Pizza is not bread.

Offline andreguidon

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Re: Maestro Vuolo working
« Reply #5 on: July 20, 2012, 09:34:00 AM »
thanks for watching, i know everyone like this videos!! i have an xtra one done a pizzeria Vesi, i have to uploaded yet...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline mishon

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Re: Maestro Vuolo working
« Reply #6 on: July 22, 2012, 08:27:45 AM »
Enjoyed it.  Thank you.  The ease with which his operates 3 pies and a calzone inside the oven is commendable.

M.
"There can't be good living where there is not good drinking." —Benjamin Franklin

Offline thezaman

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Re: Maestro Vuolo working
« Reply #7 on: July 22, 2012, 08:40:58 AM »
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

Offline andreguidon

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Re: Maestro Vuolo working
« Reply #8 on: July 22, 2012, 08:51:27 AM »
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.
"Simplicity is the ultimate sophistication." Leonardo da Vinci


 

pizzapan