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The slappy approach is very common and fast among the WFO guys. The first video is good and will work for WFOs but the dough is clearly a conventional dough of lower hydration. I have been working on the slap and have yet to find the key. I need to get my local pizziolo to give me a lesson!
One thing you want to note is that they press on the outer "ring" of the dough and leave the center thicker when they are pressing it on the bench. That helps prevent you from having thick edges and super thin centers to your pies. That last guy is really, really fast. Two minutes 5 seconds from forming the dough to finished pizza! WOW!
Sorry but I don't think it has been sped up...If you do a search on Youtube you will find many clips that demonstrate a similar speed.
I saw a clip about a year ago that featured a japanese pizzaiolo (who also was the first foreigner to win the pizzaiolo championship in Naples). He cooked either 8 or 9 pizzas in about 3 minutes. And I mean starting by stretching the dough balls, topping, cooking and plating up in that time...
I am not so sure it was sped up either. If it was the acceleration is subtle. The guys motions aren't particularly fast nor are the flames. The key times are the dough is finished at 24 seconds. The toppings are on by 45 and on the peel and in the oven at 55. He turns the pizza at 1 min 26 sec. At 1 min 52 or so he lifts the pizza up in the dome to finish it and pulls it about 1 min 59 sec.
The oven appears pretty hot and the flames are large. While they may have chopped some frames during the baking it isn't obvious. I don't routinely cook pizzas in an oven hot enough to do a 1 minute pizza but it is probably doable if you pay attention like he did. I might try it next time I fire up - do one early for the fire gods! )