Pizza Throwing Demo

[Panetutti]

got this guys book from amazon, how to bake bread. some serious stuff ;)

[petegrochmusic]

Philly style if you're interested.

[moviemaster00000]

San Francisco San Francisco San Francisco San Francisco San Francisco San Francisco San Francisco San Francisco San Francisco San Francisco San Francisco :D omg previos video was all about"homemade, homemade, homemade " :D

[ernestov]

I dont want a SF pizza! I want a New York style pie!

[solidturd666]

i would much rather see the girl next to him undo some buttons on her chef coat! YEEEEEEEAH

[monsterarmyrider41]

I work in a pizza kitchen, this is a pretty incorrect way to toss dough

[wujek240287]

amatour;] not chef

[Cetramarius]

I´m shocked to see a professional chef using a rolling pin on the pizzadough. You break it when you do that.

You must never ever use a rolling pin on a pizzadough. If you do, the natural bubbles inside the dough becomes smashes, and the dough will be get hard like a cracker. The whole point of "stretching" a pizzadough, is to avoid the rolling pin. Stretching keeps the natural bubles intact, and will make the crust fluffy. Btw, this dough has not risen enough.

[XXssmackXX]

@Cetramarius You're just a jack ass.



[larryrael]

How does he get the dough that stretchy? Maybe it's because he has soooo much dough, but when I make like 300g or so of dough it definitely is not that stretchy or anything...

[arilddd]

@larryrael it's because of the sour dough =)

[larryrael]

@arilddd Oh wow, ok. So how can one make that?? Does it taste different from regular pizza? I find that I have to roll my dough out with a pin just a bit initially otherwise it just shrinks towards the middle all the time...any other tips?

[arilddd]

@larryrael sour dough is a lot of work, and also not how traditional italian pizzas are made. Gluten in your dough will allow you to stretch it, and to hold its stretch. Check your flour, the more protein, the more gluten it will develop when it comes in contact with water. It should have 10-14 % protein. Also, the finer flour, better. Traditional italian pizza are made with "tipo 0" or "00" flour, these are especially made for bread and pizzamaking! Check your local store. Regards from Norway!

[smokinblu1]

@larryrael with 300gr of dought you can probably make a 16' pizza.... for a normal 12' pizza usually you should have around 200gr...

[XXssmackXX]

@Mrjayceedee Hey, die!

[TheVittleVlog]

Awesome job...Thanks!

[TheCabar]

kaka

[yardguy00]

wow he didnt even try to keep it going in the air.. thats the hard part.! If you wanna learn how to make pizza dont go to pizza hut... you wont learn. they dont have a clue there.

[AForkSpoon]

@yardguy00 Papa johns knows how to make a pizza dough. This new guy came from pizza hut and had no idea how to do it. he said papa johns pizza takes much more talant.

[adamlesh]

Amateurs

[bayareaM]

MIKE... HE IS KING OF BREAD~~~

[regentschef116]

does anyone know how much this school costs?

[yetson]

Go to the Le Cordon Bleu website. Fees will depend on what level you want to go to (Basic, Intermediate, Superior).

I'm doing the LCB course in Australia and can tell you its one of the more expensive schools around, don't expect it to be cheap!

[hopeannmarier]

@regentschef116 like 20,000

[ANATARESH]

watch?v=kgNNDCj6O-E -nice performance

[PeshmergaiKurdustan]

I am Pretty sure i makes better pizza than that idiot you see there.

[adamlesh]

Agreed.

[rorochef1]

Chef Kalanty taughgt me back in Philadelphia. I miss him he was the best

Chef ever. If he see this or you see him tell him Vinetta said hello from Philadelphia Restaurant school. He should laugh. We had a great time with him. Rose Marie Schmidt

[LAbeachbaby]

CHEF MIKE!!! HAHA! this is great!! So when are you gonna bring some sourdough pizza to Devons class???

[ELchoco89]

lol i see this guy every day =]

[mxwrangler]

Great demo, I want to take your class. What is missing if the dough tears too easily?

[FizzlNet]

Kneading. You need to knead the dough to give it some elasticity.

[dwindle]

use higher gluten flour, possibly mix more.

[adamlesh]

Then you use a dough repair kit.

[robert0380]

@mxwrangler

Knead it longer.

[haeyeonyoon]

I miss the days in your bread class...

[SchaefchenBT]

nice :D

[chefshan7]

Looks so fun!!!! I want to try it!!!

[regentschef116]

Or I can just use mommy's money to start my own pizza place.

[myspacehiddden]

I am now ready to throw some dough!!!