Piccolo Buco by Cooper's Hawk - About That Dough...

[@peetsnort]

The art. Yes it is artistry. Practically every single pizza is different. The timing of fire the application of your experience comes into play every time. The timing of the raising of the flour. The weather and humidity. I get such a huge amount of pleasure every time.

[@amydavis1932]

Matt...you are looking great!!!

[@Resepedagang]

so yummy... 😋😋😋👍

[@timoshi2k]

Are you folding a ring of dough over on itself to form the thick part of the crust?

[@andreachinaglia5804]

No, with a perfect equilibrium between extensibility and tenacity in the dough and the right oven temperature the gasses from the fermentation expand that way, it is not easy to get that result, you have to be a real master pizza maker to get it. Now I look for a video with the crust rising that way in the oven, when I find it I will post here the link for you. EDIT: I have found this, from an other master pizza maker, where you can see how the dough is stretched in a disc being very careful to never press the part of the crust that will rise kzbin.info/www/bejne/nnWqn2trfNd6isU By the way this pizza style is relatively new in Italy, it is maybe 30 years or less that some, not all pizza makers have adopted it. In both the traditional Neapolitan stile and the traditional way they use in Rome the crust is not so high and puffy, but this does mean that the pizza is less delicious. The Neapolitan style pizza is very soft, it "melts" in your mouth, while the one made in Rome has a lot of crunch, the style shown in this video is called pizza a canotto that means rubber dinghy pizza. Ciao from Italy, the country of the true pizza.

[@shadowbaconwarrior5604]

Are you folding a ring of dough over on itself to form a thick part of the crust?

[@andreachinaglia5804]

@@shadowbaconwarrior5604 no, the tick part is obtained using the hands to stretch the ball into a disc and not a rolling pin. You start to press with the flat of your fingers, not the point, at the centre of the ball and progress towards the edge moving the gas inside the dough towards the crust, be careful to never press on the part that will become the crust. I will search a video of how it is done, Vito Iacopelli's channel should have some in english language, and i'll post it here in few minutes.

[@andreachinaglia5804]

@@shadowbaconwarrior5604 here it is kzbin.info/www/bejne/qWXPfWh_YrqMmM0 notice how he avoids to press on the part that will be the crust both when he is moving the gas to the border and later when he uses the slap technique to complete the stretching process.

[@imanh9193]

What kind of flowers?

[@sapientemsapientem80]

Caputo

[@paulgeek]

Looks good I guess where's the rest of the video you explain nothing about how you make your dough what kind of flour you use ingredients nothing of any use

[@vlatkov8287]

Give as a tutorial of how to make it at home

[@prostoZpieca4you]

🍕🔥🍕😍

[@jimmuleta2985]

You should tell your viewers how to make dough otherwise you will not grow your subscription.