AH-BEETZ

[tdeane]

I used to go for more char but my tastes have changed. I have changed my stretching technique on the 14" pies. I'm using a technique similiar to what Chris Bianco does, although I am not as fast at it yet. It doesn't work for 18" though, or at least I can't do it.

[tdeane]

Terry,

Your pizzas look delicious.    A great variety of toppings,also.

Norma

Thanks Norma. I should have added that the capicola is my own.

[brayshaw]

The char/crust looks perfect Terry, I would love to see you making pizzas! I have a friend visiting Vancouver in August, are you far from there?
Cheers,

Paul

[tdeane]

The char/crust looks perfect Terry, I would love to see you making pizzas! I have a friend visiting Vancouver in August, are you far from there?
Cheers,

Paul

I'm about 45min drive from Vancouver. It's not a bad drive and we actually get lots of people from Vancouver that drive out for the pizza. I have to say, I can't believe how cheap you got that spiral mixer. The smallest one I can get here is $7000cdn.

[parallei]

Those are some FINE looking pies!  I spent large parts of '95 and '96 working on a project in Vancouver.  I wish you had been there then!  Keep up the good work.....

[brayshaw]

I will 'make' them visit your pizza shop Terry.
I think I got a great deal with my mixer too, what are you using now?
Paul

[tdeane]

I will 'make' them visit your pizza shop Terry.
I think I got a great deal with my mixer too, what are you using now?
Paul

I still just have my 30qt planetary mixer so I am using a combination of that and hand mixing. I am going to get a spiral mixer as soon as I can afford one.

[Pizza Rustica]

Terry, your pies are fantastic looking. Can you elaborate on your new stretching technique?

[tdeane]

Terry, your pies are fantastic looking. Can you elaborate on your new stretching technique?

It's like what Chris is doing in this video(around 35 seconds in). It's a combination of pulling from the edges and just using gravity.

<a href="http://www.youtube.com/watch?v=L-t4xkUUjvk" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=L-t4xkUUjvk</a>

[Pete-zza]

Terry,

Can you use Chris' method with the 18" pizzas and, if so, what are the challenges?

Peter

[brayshaw]

I'm about 45min drive from Vancouver. It's not a bad drive and we actually get lots of people from Vancouver that drive out for the pizza. I have to say, I can't believe how cheap you got that spiral mixer. The smallest one I can get here is $7000cdn.

That should tell you how good your pizza is Terry!
I am so jelous that my friend will be eating your pizza in August! 

[brayshaw]

I used to go for more char but my tastes have changed. I have changed my stretching technique on the 14" pies. I'm using a technique similiar to what Chris Bianco does, although I am not as fast at it yet. It doesn't work for 18" though, or at least I can't do it.

Terry, what have you changed for the less charred pizzas?

Cheers,

Paul

[tdeane]

Terry,

Can you use Chris' method with the 18" pizzas and, if so, what are the challenges?

Peter

I've tried a few time and it doesn't seem to work for me. It's just too big.

[tdeane]

Terry, what have you changed for the less charred pizzas?

Cheers,

Paul

Well, one thing is ths flour. The organic flour I use now doesn't char as much as the flour I used to use. You can char a pizza by moving it around in the oven onto hot spots. That's how I control the amount of char.

[brayshaw]

Thanks Terry, I am currently looking at a Canadian red spring flour for use.
I am sending a sample to Tom for testing.

Paul

[scott123]

I've tried a few time and it doesn't seem to work for me. It's just too big.

One thing you might want to play around with in that regard is dough temp. When asked about dough spinning, Chris has mentioned that it's impossible to do with his highly extensible slack doughs- UNLESS the dough is on the cold side.  Gluten will tighten up in colder environments and cause the dough to act like a lower hydration one when handled- to an extent. Really cold dough will have a propensity for tearing, but I think if it's somewhere between walk in and room temp, you might find the manageability/extensibility you're looking for.

[tdeane]

One thing you might want to play around with in that regard is dough temp. When asked about dough spinning, Chris has mentioned that it's impossible to do with his highly extensible slack doughs- UNLESS the dough is on the cold side.  Gluten will tighten up in colder environments and cause the dough to act like a lower hydration one when handled- to an extent. Really cold dough will have a propensity for tearing, but I think if it's somewhere between walk in and room temp, you might find the manageability/extensibility you're looking for.

I'm not spinning dough. It's only possible to stretch dough in this manner if it is at room temperature.

[scott123]

I'm not spinning dough. It's only possible to stretch dough in this manner if it is at room temperature.

I think you misunderstood my post.  I'm not recommending spinning.  What I'm saying is that your dough might handle a little better/give you the opportunity for 18" stretches IF it's at a slightly lower temp.  I'm not guaranteeing it, but, based on Chris's comments regarding temperature and manageability, it might be worth a try. At a colder temp, in theory, the dough should be less droopy/more stretchable and act like a more traditional/lower hydration dough.

[Jackie Tran]

One thing you might want to play around with in that regard is dough temp. When asked about dough spinning, Chris has mentioned that it's impossible to do with his highly extensible slack doughs- UNLESS the dough is on the cold side.  Gluten will tighten up in colder environments and cause the dough to act like a lower hydration one when handled- to an extent. Really cold dough will have a propensity for tearing, but I think if it's somewhere between walk in and room temp, you might find the manageability/extensibility you're looking for.

I totally agree Scott.  This is the same conclusion I came to after pondering how NY pizza guys manhandle dough and still produce a fairly tender crust.  They do it almost straight out of the cooler.

[Pizza Rustica]

Terry, thanks for the video.

It looks like Chris is using a form of the slap and fold technique? Its amazing to see how quickly his dough gets into final form. I think you're right that it would be harder to do this with a larger size dough ball.  He really handles the dough minimally unlike me who tends to play around with it too long. What do you think the negative effect of handling the dough too long produces?