good vid

[ross]

NATURALLY RISEN on Vimeo

NATURALLY RISEN on Vimeo

[ThisOldGarageNJ]

Re: good vid

great vid, boy he really slides it off the peel easily... Once again, Practice makes perfect

Thanks for sharing
Mark

[DrakeRemoray]

Re: good vid

Great video. I like seeing him handle that much wet dough. Great execution. I am gonna add a little bar below my make table to hang a towel. A great idea.

Thanks for sharing.

Drake

[asudavew]

Re: good vid

That was a neat video.
I gotta get a new mixer!

[james]

Re: good vid

Very nice. That dough was as smooth as a baby's bottom. :-)
James

[mfiore]

Re: good vid

Nice video. He manhandles that large volume of dough pretty easily.

During his fire management, it looks like he tosses a shovel full of sawdust in the fire (or something else very fine). Is that common practice?

Any ideas why he's closed down?

[Ken524]

Re: good vid

So THAT'S how it's done!

[sjmeff]

Re: good vid

During his fire management, it looks like he tosses a shovel full of sawdust in the fire (or something else very fine). Is that common practice?

Mike - I came across this video about A16 recently which also shows the saw dust (or wood chips) technique for an initial "burst" of heat when the pizza goes in the oven. I've been meaning to try it. I think I'll give it a shot this weekend.

S

[ThisOldGarageNJ]

Re: good vid

I am gonna add a little bar below my make table to hang a towel. A great idea.

Drake, If you go to a restaurant supply, they sell them with a little clamp on the end,, Most bars have them to help the bartender keep his hands dry..

[ThisOldGarageNJ]

Re: good vid

Any ideas why he's closed down?

mfiore.. I have the magazine article at home telling why,,, when I get home tonight I will see if i can post it

Cheers
Mark

[ThisOldGarageNJ]

Re: good vid

Any ideas why he's closed down?

according to the article, he decided to move to the west coast.. Its in the July 20-27 issue of New York Magazine, there are a ton of good articles in this issue about pizza and neopolitan pizzeria's in NY, you may be able to find it online somewhere

Cheers
Mark

[dsgreco]

Re: good vid

There is a ton of discussion about his place and why he left on the website Slice. He says he grew up in new york and never left a very small geographic area. He felt if he didnt make a move now he never would. I will look for the link and post it here.

[dsgreco]

Re: good vid

here is the link:

http://slice.seriouseats.com/archive...ing-to-sf.html

[jrparks]

Re: good vid

Great Video. He only makes 100 pizza a night and proofs the dough for two days. There is a great article about Una Pizza Napoletanat, A16 and more in the June 30, 2008 Wine Spectator.
Cheers,

[cryingdady]

Re: good vid

thanks for sharing!