Author Topic: Short Motorino video from Eater  (Read 551 times)

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Offline Peasant

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Short Motorino video from Eater
« on: November 08, 2013, 12:27:24 PM »
Eater posted a nice little video about one of Motorino's head pie guys.  Some of the subtitles were off, see if you can get them all!

http://ny.eater.com/archives/2013/11/a_shift_with_motorinos_head_pizza_chef_sergio_pardo.php


"bowl" should be ball
"door" should be dough

Did I miss anything?


Offline Donjo911

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Re: Short Motorino video from Eater
« Reply #1 on: July 17, 2014, 06:35:00 PM »
This is a great video.  You can see the skill and the care.
Few great accomplishments are achieved single-handedly, Most have their Norgays.
How do you spot a Norgay?
You start with the people with the funny names.

Offline ChristianVerschaeren

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Re: Short Motorino video from Eater
« Reply #2 on: July 18, 2014, 03:13:12 AM »
Only a 5 hour rise?

Offline Peasant

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Re: Short Motorino video from Eater
« Reply #3 on: July 18, 2014, 03:25:52 AM »
Whoa, glad I peeked in on PM!

Yeah, 5 hours could mean several things but my guess is 5 hours of balled time.

I love this video because it's one of the rare spotlights on the guy/gal in front of the oven or working on the marble everyday.  The owners/chefs are all great too but there's a lot of other folks that are working as hard with as much care.

Cheers

Offline Peasant

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Re: Short Motorino video from Eater
« Reply #4 on: July 18, 2014, 03:28:25 AM »
^ I'm implying that the bulk ferment could be much longer or Motorino uses another form of old dough to enhance flavor.  As TXCraig is often touting, Motorino pies are among the best. 

Offline dulcevita

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Re: Short Motorino video from Eater
« Reply #5 on: July 18, 2014, 05:08:02 PM »
^ I'm implying that the bulk ferment could be much longer or Motorino uses another form of old dough to enhance flavor.  As TXCraig is often touting, Motorino pies are among the best.
what do you mean by old dough to enhance flavor?

Offline vtsteve

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Re: Short Motorino video from Eater
« Reply #6 on: July 19, 2014, 02:02:40 AM »
You incorporate left-over dough from yesterday's batch into the mix for today's dough; the old dough acts as a preferment, so even though "today's" dough has a short ferment, you get some of the flavor and structural benefits of a longer fermentation.