I remember the first time I saw pizza dough being tossed around as "entertainment art". It was in Cologne, Germany and the protagonists were two Italian guys who operated a small pizzeria which was little more than a street window in the center of downtown. They would expertly shape and stretch the dough, then the acrobatics would start. They'd spin it in the air, flick it to each other, catch it behind their backs, and entertain the crowds who would gather for the show. It was like watching Cocktail for pizza.
I've always wanted to be able to do that, and today I finally got the hang of it. I've been experimenting and practicing for a while - sometimes it would work and sometimes it wouldn't - but today it finally clicked.
To start, I made the dough slightly differently - a few days in advance and with a higher protein content and hydration level which made it much easier to stretch and manipulate. I also made it by hand rather than in the mixer so I'd get a better feel for it (more people should try hand kneading dough - it's surprisingly soothing).
I retarded the dough by slowly fermenting it in the fridge for 2 days, then took it out two hours before I was going to form it. I've discovered that there's a technique to stretching the dough and getting it to a point where it can be successfully tossed (and Lord knows I've punched holes in far too many "not quite getting it" attempts). But if you get it right you don't even need to take your rolling pin out of the drawer (plus it's fast, so much easier and results in a much better crust).
1 comment:
when r we gonna have pizza+beer?
Check this out http://www.youtube.com/watch?v=NgotsbwiSWI
naresh
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