Author Topic: Question on shaping "stylish" Pizza  (Read 280 times)

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Offline zerostar

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Question on shaping "stylish" Pizza
« on: February 07, 2015, 12:20:43 AM »
Hi everyone,

Recently I find that so much pizza evolved into different shape ( mostly in crust),
Including waving  shape, heart shape as following photo:

http://jamesvsburger.files.wordpress.com/2013/09/phimg_4176.jpg

https://www.pizzahut.co.id/media/images/products/tuna_melt_1364184284.jpg

I want to study more about this shaping technique, any books/resources is recommended?
 
Thanks!



Online TXCraig1

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Re: Question on shaping "stylish" Pizza
« Reply #1 on: February 07, 2015, 08:39:52 AM »
I'm pretty sure both of those were machine made. I don't think you will find any books on it. It's certainly not something that is popular in the US or Italy. I suspect there is little discussion about it outside of Pizza Hut's corporate office.

Pizza is not bread. Craig's Neapolitan Garage

Offline MartyE

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Re: Question on shaping "stylish" Pizza
« Reply #2 on: February 07, 2015, 08:48:51 AM »
There are some rim shaping videos in the following thread:
http://www.pizzamaking.com/forum/index.php?topic=36298.msg361333#msg361333

Online TXCraig1

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Re: Question on shaping "stylish" Pizza
« Reply #3 on: February 07, 2015, 09:13:24 AM »
Personally, i think "novelty" is a better description than "stylish." This is the only shaped pizza I've ever seen that I'd call stylish: http://www.pizzamaking.com/forum/index.php/topic,17011.msg166424.html#msg166424
Pizza is not bread. Craig's Neapolitan Garage

Offline zerostar

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Re: Question on shaping "stylish" Pizza
« Reply #4 on: February 09, 2015, 12:37:16 PM »
There are some rim shaping videos in the following thread:
http://www.pizzamaking.com/forum/index.php?topic=36298.msg361333#msg361333

This is what  I want ,thanks!

Offline The Dough Doctor

  • Tom Lehmann
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Re: Question on shaping "stylish" Pizza
« Reply #5 on: February 09, 2015, 12:47:38 PM »
The type of pizza referred to as "free form" seems to be gaining in popularity, but I would not refer to this as a "stylish" or novelty type/shape of crust. Free form is where the dough skin is shaped roughly into a circle or into some form of a oblong. For a true novelty approach check out Lloyd Pans <www.llodypans.com> as they have a bunch of different shaped pizza cutters (like giant cookie cutters) like footballs, states, etc.
Tom Lehmann/The Dough Doctor