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Hi guys,
Like several others, I've been interested in Pasquale Makishima'a "slap" technique for dough stretching. He's the Japanese guy with the cool fedora who won miglior pizzaiolo at the 9th International Championship in Napoli.
There's a longer set of videos on the web showing him going through his dough-making process. It's all fairly standard stuff, but then he gets to balling and says (in Japanese) that his dough balls are 130 grams. His digital scale vouches for this. It looks like he's making around a 10 inch skin with that 130 gram ball.
For comparison, my standard ball is around 210 grams and my pizza size is 10-12 inches. Is anybody else out there using balls as small as 130 grams? That's outside of the VPN spec's range for doughballs, but the visual evidence speaks for itself.
I'm going to experiment with stretching a 130 gram ball to 10 inches and see what happens. I suspect I'll get a much lighter pizza...
Stan
Like several others, I've been interested in Pasquale Makishima'a "slap" technique for dough stretching. He's the Japanese guy with the cool fedora who won miglior pizzaiolo at the 9th International Championship in Napoli.
There's a longer set of videos on the web showing him going through his dough-making process. It's all fairly standard stuff, but then he gets to balling and says (in Japanese) that his dough balls are 130 grams. His digital scale vouches for this. It looks like he's making around a 10 inch skin with that 130 gram ball.
For comparison, my standard ball is around 210 grams and my pizza size is 10-12 inches. Is anybody else out there using balls as small as 130 grams? That's outside of the VPN spec's range for doughballs, but the visual evidence speaks for itself.
I'm going to experiment with stretching a 130 gram ball to 10 inches and see what happens. I suspect I'll get a much lighter pizza...
Stan
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