Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 368739 times)

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Offline wheelman

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2680 on: November 09, 2014, 12:07:59 PM »
that's a fascinating dough balling technique in the Da Michelle video.  I can't quite grasp what's going on there.  I'm sure the result is a tight stretched skin on the outside and a well sealed up navel but I still can't see enough of their method to understand how they're doing it. 
bill 


Offline vtsteve

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2681 on: November 15, 2014, 02:40:18 PM »
It looks like they're stuffing the 'bad' side of the dough into the middle with their thumbs, until the 'good' side tight, and giving a quick roll on the table to distribute the stresses and help the core bind together. There might be a bit of a smearing motion at the end to close it up, but they get them into the box so fast, and the dough is wet enough, that I think that it's mostly the weight of the dough ball that holds it together. The mechanics are similar to starting with a strip of cut dough, pushing the underside toward the palm, and pinching off the ball.

I'm going to try this for my next batch.  :pizza: