Pizza shaping lessonsJun 10, 2021
uh a different result you'll get uh more big black big black bubbles instead of small ones uh but these guys are pretty much there you see the size difference is about half right and then you can see from what we just see. it went from this stage and that doubled to that stage so these are pretty nice and you can feel the temperature in these they feel good they've been out for 2 and a half hours or so so they're ready to go see how they're really good, they're nice and fibrous and they come out so they're ready so let me show you the basic technique of how to make a
It's me, come here right when you take it out, you know? when you start with it, let's put a little bit of flower in there so it's not too sticky. When you start with it, you want a nice, perfect round shell. If you don't have a round
pizza, you won't have a round pizza, okay? From here, all we're doing is making the corn, which is the outer edge, have the crust, and you start from the middle and push the air out, turning it, pushing the air out. into it, pushing it out, you never want to push down on this outside edge, you push down, you never get it back, it's just going to be flat right there in that area.
Okay, pushing it up, slowly, it gets bigger and slowly you're forming it if I take a Traer, I take it out and I leave it outside for an hour and a half, I turn up the temperature about 4 minutes, okay, so from here, no I know what this technique is called, but it's a traditional IT thing where your hands here at 2 2:00 your bottom hands here at 7:00 okay, so all you're doing here is keeping your hand facing down pushing out pulling towards you letting go and then bringing it here like this this side went this way and I do it again, turn about a quarter each time, pushing out P towards your hand, pushing out P back, see how it slowly gets bigger and bigger, pushing out P towards your hand, just when The guys are doing this, do it very slowly because it's very strange and it takes a while to get it out, push it, push it, push it, push it, push it, BR, su hand down, catch it on the other side, okay, let's do it a couple more times, okay, then. it looks good from here you want to pick it up there's a lot of different techniques you use this is the technique we use here all you're doing is putting it inside your fingers right there and you're really pulling the porn in you're pushing here because you're going to destroy your corner, right, you're just pulling slowly gravity is pulling it down making it bigger also pulling slowly pulling slowly you're not using your knuckles either you're not using your On your knuckles, you're going to get really thin spots in the middle.
You're pulling slowly. This thing is pretty good, so it's about the size you want from here. You want to make sure the bottom has a nice bloom and then place it down. you have enough, you don't have, you want to put as little flour as possible in the bottom of the bottle because in this oven the flour burns first, enough to keep it on top of your pizza, okay, so everyone take one, let's make three people at a time. A while to do it because if you have them on top twice long with sauce, it will stick to the surface and we won't be able to cook them, so let's have three people doing it and then doing it and then we'll do it in the OV, okay, but first let's talk about ovens, okay, so this oven is pretty cold right now, like I was saying before, if you can keep your hand in there that long, it's pretty cold.
I keep the floor at about 650° the ceiling is about 200° hotter about 800 900° right as you can see it's all wood uh let's go over different techniques we always keep our flame on this side and put our own. it's our peel that spins, this is what turns the pizzas, this is our piece of peel that we put the pizzas on and we put them on the pizza, so with this we put six pizzas at a time, this will be our first place, the second. place third place fourth fifth six all the heat comes from this side, so when you're baking the pizza you're looking at that left side right side I'm going to come here, so when you put it in, you're going to want to push it in, stop. throw it in, don't leave it in for too long, it will heat up and make the pizza stick to your Pizza Peel, so from this point you know whenever you have pizzas in there, I want a flame, that's what it really gives you. the color we put our wood on the side to dry it so watch just when you hit the wood it will light up right away see how it's getting that arc through the dome that's really what you want. what it's like now when you're cooking the pizza, all you're doing is looking at that left side because that's where most of the heat is coming from, you're looking at the blisters on the left side and that's what you're indicator of when you know when to turn it to the right so the top of the flame is melting, your uh, your cheese and the side is actually cooking the corn, you toast it and then I'll show you how to turn it after.
How many times is this traditionally rotated? It's only three times. Here we do it until it's ready. You know, traditionally pizzas are also only cooked for 50 to 90 seconds. It's actually really fast, so look how we get all this nice color on this left. The edge here is still pretty cold, it's not cooking very fast, let me throw some wood in there, what kind is almond. Okay, look how pretty and it's got color on the side, that's how you turn it, you come in on the side you won. It's not coming from the bottom, you're going to get a hole the way you want it to come from the side, lift up a little bit, pull it towards you, always bring it back to the same circle you put it in because right when you put it in. the pizza there is cooling that surface, you know, if I were to move this this way, it will burn the bottom because there's been nothing there, you'll go exactly where that circle has been, so now all you're doing is what you're doing is that you're looking at that left side again you're looking at the uh for the uh the color on that side is okay from here I want everyone to try to get an idea that it's a little bit harder to do with this because there are no ingredients so It's very light, but let's have everyone, every person, try to spin this thing there so they can get an idea of what they're doing first, just make sure you have this ear, it's super hot. yet, but it will be, so you can put it wherever you want, you can practice it here too if you want, it makes it a little bit easier, turn it so you go from the left side, press it up, pull it back, go and go under it, yeah , straight back. the perfect starting circle, okay, we're not
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