Author Topic: Super speedy skin stretching (video) (Read 1504 times)

slybarman · « **on:** September 28, 2012, 10:24:04 AM »

Check out this video on Youtube. He is stretching the skins so quickly I can't quite figure out the motion he is using to do it. Can anybody break this down for me:

<a href="http://www.youtube.com/watch?v=ZSI1sY5Zu_w" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=ZSI1sY5Zu_w</a>

mkevenson · « **Reply #1 on:** September 28, 2012, 11:33:12 AM »

A pro at work!!

I wish my dough was as easy to work with as his.

That must be a really high volume opperation! Considering I make one pie a week it will take me the rest of my life to get good. Oh well

Mark

slybarman · « **Reply #2 on:** September 28, 2012, 11:39:51 AM »

You and me both Mark. I am not necessarily interested in going that fast, but I figure any technique that can go that fast must have a certain simplicity to it that maybe I could use. Maybe wishful thinking.

I do not recall seeing that particular 'slapping' motion in any other videos.

R2-Bayou · « **Reply #3 on:** September 28, 2012, 01:39:27 PM »

I love this

Chaze215 · « **Reply #4 on:** September 28, 2012, 04:52:36 PM »

Thats awesome! I still have trouble stretching the dough evenly.

I know it isnt rocket science and I have watched many videos. Any pointers?

JConk007 · « **Reply #5 on:** September 28, 2012, 05:11:28 PM »

Wish I could see the finished product ? did see a few thin spots But man I could use this guy for sure !!! High temp electric oven are great for production !
Come on up Sunday Chaze! I am baking in the home oven and will show you how to slap stretch. you saw my you tube video right ? Its under "Backyard Margherita" ! or "Mobile margherita"

slybarman · « **Reply #6 on:** September 28, 2012, 05:28:48 PM »

Yeah, I saw he tore one skin, but overall they looked pretty consistent - at least size wise.

Chaze215 · « **Reply #7 on:** September 28, 2012, 05:35:55 PM »

Quote from: JConk007 on September 28, 2012, 05:11:28 PM

Wish I could see the finished product ? did see a few thin spots But man I could use this guy for sure !!! High temp electric oven are great for production !
Come on up Sunday Chaze! I am baking in the home oven and will show you how to slap stretch. you saw my you tube video right ? Its under "Backyard Margherita" ! or "Mobile margherita"

John: Where are you baking on Sunday? I have not seen the video yet. I will look for it right now.

Giggliato · « **Reply #8 on:** October 02, 2012, 10:05:31 PM »

That dough is extremely relaxed, hard to say what else is going on without tasting it.

ogdred · « **Reply #9 on:** October 02, 2012, 10:56:50 PM »

I am always surprised when I see people able to dress the pizza on the counter and then transfer onto a peel afterwards. Having occasional mishaps having trouble getting it off and into the oven I can't imagine the extra stress of getting it onto the peel as well. Of course he makes more pizzas in a night than I can make in a year.

I like the little spins he idly added to a few of those skins, near the end, as well...

Pete-zza · « **Reply #10 on:** October 03, 2012, 01:30:59 PM »

ogdred,

You will see that with Neapolitan style pizzas of moderate size (e.g., 10-12") and with only a few toppings but you won't see that with a typical NY 18" pizza with a lot of things on it. And never with a metal peel.

Peter

lennyk · « **Reply #11 on:** October 05, 2012, 09:15:12 PM »

the video owner has another video

<a href="http://www.youtube.com/watch?v=K6UWtitXzb8&feature=channel&list=UL" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=K6UWtitXzb8&feature=channel&list=UL</a>

check around 0:16 to see the guy using the same technique

he also makes a giant one here

<a href="http://www.youtube.com/watch?v=v_ULMCpY9cs&feature=channel&list=UL" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=v_ULMCpY9cs&feature=channel&list=UL</a>

lennyk · « **Reply #12 on:** October 05, 2012, 09:16:56 PM »

the guy seems to get his balls stretched to where he wants and stops there.

I always have a litle spring back so I have to stretch a little more to compensate.

Woodfiredovenpizzero · « **Reply #13 on:** October 05, 2012, 09:40:55 PM »

Is that 63% hydrated dough? This guy made bout 20 pies in the time it takes me to make one. I think the slap is counterclockwise.

slybarman · « **Reply #14 on:** October 06, 2012, 07:50:11 AM »

Quote from: lennyk on October 05, 2012, 09:15:12 PM

the video owner has another video
http://www.youtube.com/watch?v=K6UWtitXzb8&feature=channel&list=UL

check around 0:16 to see the guy using the same technique

he also makes a giant one here
http://www.youtube.com/watch?v=v_ULMCpY9cs&feature=channel&list=UL

Good point. I did not think to check his other videos. He has a bout 48 of them and some of them are pretty cool. I sent him a message on Facebook asking to come here and explain his technique.

slybarman · « **Reply #15 on:** October 06, 2012, 07:50:58 AM »

Quote from: lennyk on October 05, 2012, 09:16:56 PM

the guy seems to get his balls stretched to where he wants and stops there.

I always have a litle spring back so I have to stretch a little more to compensate.

I get what you are saying, but man it sounded so wrong the first few times I read it.

slybarman · « **Reply #16 on:** October 19, 2012, 03:39:42 PM »

Here is another video of Mario doing his thing. The end is cool because it shows how they go from round pies to rectangular.


Pizzata all'infinito

lennyk · « **Reply #17 on:** October 20, 2012, 02:07:09 PM »

i am definitely going to try and learn this technique, looks like the fastest method yet

TomN · « **Reply #18 on:** October 20, 2012, 05:10:21 PM »

slybarman,

I just wanted to say Thank You for posting the video clip. I really Loved it. It is amazing to watch someone make that many pies in such a short time. Great stuff.

Thanks again

TomN

slybarman · « **Reply #19 on:** October 20, 2012, 06:24:31 PM »

Quote from: TomN on October 20, 2012, 05:10:21 PM

slybarman,

I just wanted to say Thank You for posting the video clip. I really Loved it. It is amazing to watch someone make that many pies in such a short time. Great stuff.

Thanks again

TomN

You bet.

I am glad other people think it is as cool as I do.