Pizza Dough at Varasano's in Atlanta time lapse
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Uploader Comments (nicufluf)
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Hey guys, do you have baking training/experience or did you pick up your knowledge/training at Varasanos? Thanks for this video!
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@ThePirou I guess here in New Haven we do things a little more traditionally. We don't use a formula or measure dough temps or monitor growth...anything like that. We mix, roll, and bake. That's just how apizza is done. Glad that your style works well for you, it just seems odd to me.
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@Natephish Versatility my friend. Versatility. I can proof one ball. I can proof 114 balls. I can control every aspect of the growth of an individual dough ball so that it matches my criteria for 'World Class Pizza.' With a sheet pan you are limited to where you can place it. By using a Glad Container I can settle a ball of dough into many crevices and odd places to modify internal temps and monitor growth as I see fit, at any time.
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i love this kind of work, where it's really interesting and a bit boring at the same time. i program embroidery, and there's a lot of that. should be a word for that.
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although, you are correct....they are the "Glad, Interlocking" containers, they only interlock when not in use...haha
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Yea I saw that they do lift up the lid from the gas build up.
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Do you seriously put every individual piece of dough in a Glad container?
Natephish 1 year ago
@Natephish yep....seriously
nicufluf 1 year ago
@nicufluf Why not just use sheet pans? You already have the rack.
Natephish 1 year ago
@Natephish not all dough is created equal....our dough is very soft and moist. if we laid them out on a sheet pan, it would become one huge ball of dough while proofing...thanks for the recommendation though....
nicufluf 1 year ago