J. Kenji Lopez-Alt continues his Neapolitan pizza mission over at Serious Eats, examining how long is the ideal "cold ferment"... a cold ferment being a slow rise in the refrigerator. Being a Reinhart fan, I already do a cold ferment on my pizza dough... but it's nice to see Kenji confirm its value and put a number on the ideal length. However, that's not actually what I wanted to post about... in the midst of all that fermenting info, he linked to a really good video of an expert shaping a pizza (something I am basically afraid of and thus have Anna do):
Obviously he's shaping pizzas much bigger than would even fit in my oven, but I still thought it was pretty interesting and valuable. Notice that he doesn't ever toss the dough into the air.
Obviously he's shaping pizzas much bigger than would even fit in my oven, but I still thought it was pretty interesting and valuable. Notice that he doesn't ever toss the dough into the air.
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