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In this video
Peter talks about how to work with a very wet dough.
Peter wants to preserve a lot of the gas that
is in the dough. Observe how he pulls on the dough
to make it into a round loaf.
Note that when
Peter starts to work the dough, he puts a
small amount of olive oil on the surface work space.
Then he puts a bit of olive oil on his scraper so
the dough will not stick.
The importance
of this video for anyone working with bread dough or
pizza dough is to watch REinhart's technique. He is
able to work the dough exactly as he wants.
This video is a
companion to
Peter Reinhart's Artisan Breads Every Day .
Read my
review of
Artisan's Bread Everyday, click here.
Peter Reinhart
master bread baker and chef gives you the inside
tips on how to make spectacular artisan bread. |
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Get Peter's new book here:
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Peter Reinhart's new book about
Whole Grain Breads
covers pizza dough...
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And there you
have it. Simple, easy and straight forward.
If you are
interested in taking your pizza to the next level
I highly recommend that you invest in a
pizza peel and a
Pizza Stone
.
Don't be
intimidated about using a pizza stone or peel.
As with anything else it just takes a bit of practice to master.
You can find
some great deals on pizza tools here:
The art of using a peel will
really take you pizza to a new level.
Make sure that you put enough flour or cornmeal underneath your
dough so it won't stick.
Also to find a
great updated listing of pizza related tools and other pizza
gear,
go to this
page.
Also of
course, I would invite you to take a look at
The Pizza Therapy Pizza Book.
I'm hoping with
your support, the other movies will be available soon...
See more of my videos and articles here:
Albert Grande, The Pizza Promoter's Published Content:
Videos, book reviews, and more. All
different, unique information.
See More of my videos here:
Pizza
Therapy Metacafe Page
Subscribe to Pizza News:
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Copy of My Dough Recipe
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