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Author Topic: dough opening technique  (Read 650 times)

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Offline zare111

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dough opening technique
« on: January 22, 2018, 06:13:21 PM »
My opening method is evolving as I get more comfortable and "automatic" with the hand motions, but one thing that's been pretty constant is that as I get to the final stage knuckle stretch, I rotate the dough counter-clockwise, using my right (dominant) hand to guide the movement. But I've realized that in most of the videos I've watched of dough stretching on Youtube, the pizzamaker will rotate clockwise, often using their left hand (I'm assuming, out of any given number of people, most of them will be righties) as the "pilot" to throw dough over to their right to stretch it. Is there some particular benefit to this or will I be all right just continuing to practice with whatever feels most comfortable?

Offline the1mu

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Re: dough opening technique
« Reply #1 on: January 22, 2018, 07:17:52 PM »
Itís not pizza if itís opened counter-clockwise. Itís some abomination!!

Unless you live south of the equator. In which case clockwise would be an abomination to the word ďpizzaĒ

Just my 2 sarcastic Ę....

Offline Essen1

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Re: dough opening technique
« Reply #2 on: January 22, 2018, 07:24:34 PM »
My opening method is evolving as I get more comfortable and "automatic" with the hand motions, but one thing that's been pretty constant is that as I get to the final stage knuckle stretch, I rotate the dough counter-clockwise, using my right (dominant) hand to guide the movement. But I've realized that in most of the videos I've watched of dough stretching on Youtube, the pizzamaker will rotate clockwise, often using their left hand (I'm assuming, out of any given number of people, most of them will be righties) as the "pilot" to throw dough over to their right to stretch it. Is there some particular benefit to this or will I be all right just continuing to practice with whatever feels most comfortable?

Use what gives you the best results.

I do the counter-clock thing as well and use my right as the stationary hand.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline foreplease

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Re: dough opening technique
« Reply #3 on: January 22, 2018, 07:44:45 PM »
Use what gives you the best results.

I do the counter-clock thing as well and use my right as the stationary hand.
^^^  I had a retail music store ten years and everyone who worked for me or was ever privy to the back room told me I counted currency like a left hander. I dunno, I never  dropped any and the drawer always balanced.
-Tony
I find it easier to imagine a diet of nothing but ice cream than one without ice cream

Offline bradtri

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Re: dough opening technique
« Reply #4 on: January 22, 2018, 08:02:15 PM »
For my doughs I go twice around clockwise and reverse for twice around counter-clockwise to get a more balanced skin.  Same for rotating in the oven. 
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Offline Essen1

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Re: dough opening technique
« Reply #5 on: January 22, 2018, 08:26:48 PM »
For my doughs I go twice around clockwise and reverse for twice around counter-clockwise to get a more balanced skin.  Same for rotating in the oven. 

And how do you stretch the center? Drape it over your head and jump up and down a couple of times?
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline the1mu

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Re: dough opening technique
« Reply #6 on: January 22, 2018, 08:53:54 PM »
And how do you stretch the center? Drape it over your head and jump up and down a couple of times?
Brilliant! Anyone have a video of this method?

Offline bradtri

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Re: dough opening technique
« Reply #7 on: January 22, 2018, 08:54:58 PM »
Nah... my head is way too pointy and would tear the dough!!
A Taste of Naples Pizza
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"Let Us Bring A Taste of Naples To Your Next Party"

Offline the1mu

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Re: dough opening technique
« Reply #8 on: January 22, 2018, 08:58:07 PM »
Nah... my head is way too pointy and would tear the dough!!

??

Offline nick57

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Re: dough opening technique
« Reply #9 on: January 22, 2018, 09:07:33 PM »
I was gonna say it would only work if you were bald, but got beat to the punch. :-D

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Offline Essen1

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Re: dough opening technique
« Reply #10 on: January 22, 2018, 09:12:30 PM »
Brilliant! Anyone have a video of this method?

Not really...but here's one from my FB buddy Tony Uva that would require you to wear that bowl first  ;D

https://www.facebook.com/tony.uva.3/videos/vb.100000611013698/1615343118496040/?type=2&video_source=user_video_tab
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline the1mu

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Re: dough opening technique
« Reply #11 on: January 22, 2018, 09:14:45 PM »
Not really...but here's one from my FB buddy Tony Uva that would require you to wear that bowl first  ;D

https://www.facebook.com/tony.uva.3/videos/vb.100000611013698/1615343118496040/?type=2&video_source=user_video_tab
Wow. Thatís quite impressive!

Offline Rolls

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Re: dough opening technique
« Reply #12 on: January 22, 2018, 09:26:28 PM »
Clockwise or counter-clockwise?  In my case, the top of the pizza turns clockwise and the bottom turns counterclockwise simultaneously :-\, so the answer is BOTH.  For the record,  I am a southpaw living in the northern hemisphere. ;)

All kidding aside, here's a good video that is often posted on how to stretch pizza dough.



Cheers,


Rolls
« Last Edit: January 22, 2018, 09:32:55 PM by Rolls »

Offline zare111

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Re: dough opening technique
« Reply #13 on: January 22, 2018, 09:58:13 PM »
In my case, the top of the pizza turns clockwise and the bottom turns counterclockwise simultaneously

I don't think that's possible? Unless you've invented some new category of calzone.

Offline bradtri

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Re: dough opening technique
« Reply #14 on: January 22, 2018, 11:43:37 PM »
I don't think that's possible? Unless you've invented some new category of calzone.
It is impossible for it not to be true...
A Taste of Naples Pizza
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"Let Us Bring A Taste of Naples To Your Next Party"

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Offline foreplease

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Re: dough opening technique
« Reply #15 on: January 22, 2018, 11:59:15 PM »
Wow. Thatís quite impressive!
^^^  So simple, huh?
-Tony
I find it easier to imagine a diet of nothing but ice cream than one without ice cream

Offline bradtri

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Re: dough opening technique
« Reply #16 on: January 23, 2018, 08:40:02 AM »
Not really...but here's one from my FB buddy Tony Uva that would require you to wear that bowl first  ;D

https://www.facebook.com/tony.uva.3/videos/vb.100000611013698/1615343118496040/?type=2&video_source=user_video_tab
Ok. I have to try this next pizza night. 
A Taste of Naples Pizza
www.atasteofnaplespizza.com
https://www.facebook.com/ATasteofNaplesPizza/
"Let Us Bring A Taste of Naples To Your Next Party"

Offline Rolls

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Re: dough opening technique
« Reply #17 on: January 23, 2018, 12:26:33 PM »
Quote from: Rolls
Clockwise or counter-clockwise?  In my case, the top of the pizza turns clockwise and the bottom turns counterclockwise simultaneously :-\, so the answer is BOTH.
I don't think that's possible? Unless you've invented some new category of calzone.

Tis possible indeed.  Have a look at the rotation of the large flywheel in the following video.  Clockwise or counterclockwise?  As far as inventing some new category of calzone, I've had some failed pizza launches that may just qualify for that, LOL.




Rolls

Offline nick57

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Re: dough opening technique
« Reply #18 on: January 23, 2018, 01:06:17 PM »
Hmm... I do have a bowl. May have to make an extra dough ball and give it a shot.

Offline zare111

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Re: dough opening technique
« Reply #19 on: January 23, 2018, 06:01:58 PM »
Have a look at the rotation of the large flywheel in the following video.

You mean this thing?

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