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I Try to Master The Pizza "Slapping" Technique...

Jun 04, 2021
This video was brought to you by Skillshare. What's up, guys? Greetings, I'm Alex. I'm still stuck at home. I'm still madly obsessed with Neapolitan

pizza

and I'm still trying to up my game. Remember guys, I'm not starting. zero on this, let me show you that five years ago I did a Neapolitan

pizza

series that took me in terms of experience from there to there and that is very pronounced progress in a very short period of time, now after a series that basically watertight very slowly. and every step I take toward absolutely perfect Neapolitan pizza is extremely costly in terms of time and effort, so in the previous episode I cut out my oven so I could use the self-cleaning cycle.
i try to master the pizza slapping technique
This setup produces incredible heat, it personalizes everything which is amazing. the best setup to bake neapolitan pizza at home now i'm afraid not all things can be hacked some things need to be learned one of them is the

technique

with which the pizza disc is shaped, the shape is crucial i don't know what a point I'm trying to make, but there's definitely some

slapping

involved in this episode, just a quick word on that. Did you know you can buy this from me? I'll be sure to share a link below. Okay, please say hello to my little friend.
i try to master the pizza slapping technique

More Interesting Facts About,

i try to master the pizza slapping technique...

Enzo Kokia is a true Neapolitan pizza

master

. It is a legend. Enzo has been teaching the

technique

s and secrets of Neapolitan pizzas to a whole new generation of chefs. The book he wrote together with the University of Naples is the first scientific guide to Neapolitan pizzas. The La Notizia restaurant is the first pizzeria mentioned in the prestigious Michelin guide. Master a technique I call the pizza punch technique. Let me show you. Mastering this shaping technique is absolutely critical to the success of a true Neapolitan pizza. the dough into a beautiful disk with a uniform thickness in the center but a delicate edge filled with air at the edges this is nothing less than a uniform art form I so want to learn that and I want to take you along through this learning with the pat and flutter technique i want to improve the size i want to improve the shape also the consistency of my disk this is a batch of pizza dough i made three days ago if you want to see how i made it go to frenchguycooking.com pizza dough there is a ratio pizza dough automatic calculated seven pizzas at 80 70 percent hydration these are proportions that you need, see, you want to mix them well and then basically let them sit in the refrigerator for three days.
i try to master the pizza slapping technique
Would you need more details? There is a link. in a video description, although all we have to do is divide this into 8 double bold and place them in individual containers, that's the bubbling action you want one, two, three, four, five, six seven, I think Let's split that up. Beautiful Italian technique, meanwhile you guys stay here for about two hours, four hours, you just need to relax and be ready to be turned into a pizza counter, so I'm going to look at it again, I'll try to identify the main phases, okay, wait for a second step. one, let's imagine this is our puck, you don't want to press it with the tip, you want to press it with the first two knuckles using the joints as suspension, this is an arc that overlaps my two index fingers that will give you the curve you need to get closer to the edge and then you turn it one, two, three and then bam bam bam bam on the side, let's continue with step two slap and fin place slap and fin place slap and fin and place slap flat and place stop place your hand on the disk bend it back hold it for a second it should be rotating slowly so I would create an angle with that dough and I would slap it back oh the dough has rotated a little bit doll doll doll that way look at this like a pizza already makes you can't you be ready but I feel like I'm ready okay, then I'm going to start practicing with the dummy dose okay step one one two three one two three stage two I need to concentrate on the right hand the door knocks and knocks, ouch, I have to turn this is not going nowhere, attempt number two was a complete waste, although I did hit the dough on the back of my hand and that's what happened every time, go with it like this, put this on.
i try to master the pizza slapping technique
The side for now is better with the joints open rather than just locked. You are creating like a complete movement that displaces the air. This is therapeutic. Okay, this is causing damage. So I think I'll stop for a moment and observe. that video again I hope I can find something otherwise I just found another video of the same type on the same channel there is a very subtle movement the right hand moves slowly to the right pushing the air makes sure you can still that edge its hands just don't weigh he's been practicing all his life and I'm humbly willing to

master

it in three days two days maybe we'll make it soft again it's a little thinner in the center but clearly here I'm putting myself there I'm going to try to be gentler I'm going to try to accept the dough a little more I will be very honest with you I have been making quite a few pockets at the beginning but now I am stagnating The video you saw about Enzo Kokia was in Italian.
It's a great YouTube channel run by a friend of mine, Alessandro, so I called Alessandro and said, Can I contact Enzo? He said it's complicated. Can I at least send you a clip? guys tell me how I could improve, he said yes so with that in mind I'm about to record myself and then share that embarrassing clip with one of the best pizza makers on the planet. You have to do what you can, okay, so there I am. Come on, I'm Alex, I love making pizza and I'm really looking for your advice. Please, teacher, help me get better at making pizza.
You know, guys, I think watching more and more videos of that technique won't help me perfect it. Probably. I need to go have a beer. I will call you today until now and catch up with you tomorrow. Okay, I hope by now we can get an answer from Enzo. I'll keep my fingers crossed. Okay, now. Quick words from our sponsor Skillshare Skillshare is an online learning community offering thousands of classes for curious and creative people. Skillshare classes typically include video lessons but also an actual class project and that makes it very inspiring, yes, but also very practical when it comes to In fact, I'm learning a new skill right now.
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Thank you skitcher for sponsoring this video. back to that good news and bad news which one do you want to come first bad news okay I can do it. I've been thinking a lot about technique and I don't see how I could improve my skills just by watching youtube videos. The good news is that I have a response from Mr. Enzo Coccy, he's like standing there making pizza, okay, I'll show you, hey, Alex Ciao, how are you? It's good, I have a problem with my thumb, my thumb also sticks out a lot and it might puncture the toe so I need to reposition it closer to the other toes. ultra problematic problematicum I have a problem with my elbow it says my elbow is too close to my body I need to have a more relaxed posture with a little more room for the elbow to move freely problem this is the most complicated one it says I need to grab and turn At the same time I thought that's what I was doing look at me, I'm looking man, all this is giving me a little fresh air at this picnic, learning gives me a little more courage.
I would say let's go back to the kitchen and understand this technique well. Spoiler. I have very few other options because I am running out. Yesterday I used four. of seven and I only have three left. I'm going to do the best I can. I'm getting really excited because I feel like it's working, so I'm just trying to focus, okay, oh no, I had this, it was working and now it's not working, no. rather now I'm not doing anything the last remaining pieces of dough let's do this I see you so it's round it's wide the right size I was looking for success success success success yes basil one two nice rounder more even definitely more consistent in terms of thickness now I'm just looking at something, but I could possibly do a better job on the crust right there, but my main goal here was to shape the pizza better, I think I did that, boy, am I satisfied with this one?
Let's take a portion. I think I did my job well today. I think I learned the technique. I've been waiting to learn for so long. Obviously I'm satisfied with what I did. Enzo, please with what I did, so I will definitely send you this pizza. Let's see if you have anything to say about my technique, I'm sure there is much more to improve, but from this day on this is the technique I will use when it comes to shaping my pizza disc. I'll be able to do it. brag every time i'm going to have a pizza party

slapping

and flapping everywhere in the description you will find links to all the videos i have watched and studied thank you so much enzo for the great tips thank you alessandro from italian squishy for making this happen and thank you to everyone to watch this episode, goodbye

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