I Try to Master The Pizza "Slapping" Technique...
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- เผยแพร่เมื่อ 1 มิ.ย. 2024
- How to stretch Neapolitan Pizza like a pro. Skillshare : First 1000 people using this link will get 2 month free trial of Skillshare Premium Membership: skl.sh/frenchguycooking15 . Thank you Enzo, I hope I made you proud.
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Salut,
Alex - แนวปฏิบัติและการใช้ชีวิต
Great Job Alex ! Can’t believe you’ve improved the “schiaffo” technique so fast! Thanks for sharing gastronomic culture in such smart ways. Just remember we are Italians though, you won’t get by so easily 😉😂
Damn they really said that 😂
Ahaha grandissimi vi seguo entrambi! Commento stupendo! :)
One of my favorite channel love you guys!
The legends of Italy have spoken. Great channel too. I’ve learned a ton about pizza from your videos. I’ve been working on Neapolitan style but I’m hoping for some Roman style soon. Ever since I saw a video on it by “Dining on a Dime” I’ve wanted to explore it and share it with my friends.
2:37 i immediately had alors on danse in my head!!
I have worked in a pizza restaurant for going on 6 years now. You should find the most square towel you have and get it wet but not dripping and practice with that get for technique without wasting dough.
Wow, I was just thinking how to practice/perfect cooking while only cooking for myself and not wasting food. I love tips like this. Brilliant
That's a smart idea
This is a nice tip. I never tried to make pizza dough. Is it really wasted in the end? you can still reuse the dough, right? Maybe roll it out with some kind of a roller? or make a loaf of bread out of it?
@@alias_not_needed There's not much yeast in the dough, plus, it has sat in the fridge for 3 days. There's also not much dough to work with per ball, but you could probably make a decent flat bread.
storkstork I worked as a pizza chef and when I had extra dough usually from trimmings and such I’d always fry em and sprinkle with powdered sugar, soooo good
This is why TV cooking shows are dead, they merely just show you the recipe and cook it; Alex shows you the journey to the recipe, the trials and tribulations of mastering an artform. (Along with some cool gadgets too) Some of the best content out there.
You put to words exactly what I was thinking and why I like Alex's videos so much!
10:08 The cardinal in background is singing his best to cheer up poor, frustrated Alex.
If there’s one thing about Alex worth appreciating, it’s his ambition to improve and learn. It’s so inspiring no matter what you’re studying, honestly.
I think it's safe to say that Alex is one of the "go-to" homecooks in learning new tricks of cooking.
Merci, Alex!
The only one who really tries and tests !!
@Stavros Michalovits Was litterally about to comment this!
Merci Alex!
Everybody in the world atm: Flatten the curve!
Alex: I made the curve bigger in a short period of time.
He should be working on "flattening" the curve.
I dont wanna nippick here but just from seeing the last clip you still havent adressed the ellbow problem properly like the pizza master said. Instead you moved your whole body leaning to compensate for that.
Love your work. In fact i´m gonna try that technique tomorrow as i´d love to up my pizza game as well.
I saw the same thing, the elbow is still attached to the body
I don't want to nitpick but you spelled nitpick wrong
You can also note that Alex is not slapping the dough properly. The pizza master use his hand to slap the dough until it hits the table, but Alex's hands are just letting the dough hit the table by itself.
FYI the term is ‘nit pick’
@@terpsmcgerps I am Sorry english is not my main language
I love Alex he is such a good youtuber. Keep up the good work
I think he's a great youtuber because he's a great learner. The way he analyzes techniques and pays attention to detail is nothing short of amazing.
Slapping involved. Get davie504 in here ASAP.
SLAP like now....EPICO
Wut sup. Slappers. XD
*slapping AND pizza involved
OWH EM GEE
S L A P
A big difference I see from the italian chef, is that while he throws down the pizza on the table, he slides his right hand to the right edge of the pizza while not releasing his grip. This is probably the grab and turn motion he was talking about.
When alex shapes his pizza however, his right hand ends up at the left edge instead.
Gotta watch THAT some more. It goes by too fast.
I saw that he also throws the dough on his wrist/arm
@@natebrown1296 I was about to say that.
Also, Alex makes a wide upwards movement with his right hand. Enzo barely moves his arm
Scrolled down to say this same thing. By letting his hand drift into the center and left side of the pie, Alex is making it harder to keep the left edge from touching the right edge and sticking together. On that last attempt he was able to work around that by keeping the whole thing in the air during the "flap", which honestly looks really cool in slow motion.
Yes and he’s also grabbing the pizza with his left hand higher up in the air so that it pulls taught. Alex grabs it very low to the counter in more of a catch than a grab
I admire your dedication. I've been watching Neapolitan pizzaiolos make pizza on TH-cam for years. I finally decided to try it myself and nearly rage-quit out of frustration after one attempt. "Oh yeah, just mix it around, plop it down, slap it a bit, slip it in the oven, done!" It's not that easy!
Dear Alex,
I have been watching your videos for years, even the ones about you making your first pizza dough, or about your trip to my region, Campania, to learn about Mozzarella di Bufala. I'm not a cook or anything: I'm a Software Engineer, that left the south of Italy in his twenties. But I bring Napoli in my heart wherever I go, and in the last 5/6 years I decided that I wanted to fix a problem: wherever I went, lived, loved... I could never find a proper Neapolitan Pizza. Some Pizzaioli emigrated, and I went to their restaurants and tried their products. But my family have had pizzerie, and it was always fascinating to me how such a simple (yeah, right!) dish could bring so much joy to me, and the people I love.
So, a bit like you, but without the skills or the will to learn how to make a proper TH-cam channel, I decided to learn.
I went through the same struggles you have. Same issues with learning how important precision is in making dough (any kind, for pizza, for sourdough bread and so on). Same issues with figuring ou the proper yeast, the proportions, the proofing... and then, I reached my plateau.
There was something I could not recreate. That no matter me procuring the best ingredients, the best flour (Caputo's much?), the best proofing vessel... the final product was too on the "crunchy" side, it didn't have that magic texture of Neapolitan pizza, where the dough is transformed into something that is somehow extremely hot, but bendy like a chewy cloth (you ate it, you know what I mean).
What I was doing wrong, was the temperature.
Please, listen to me: THAT OVEN IS WRONG!
No matter how hot you can get that stone, or how much you hack the oven (that is dangerous, you need to stop!), the final piece of the puzzle of Neapolitan Pizza is the heat. The fact that dough
must be transformed by a sudden, intense heat. And there is no way to reproduce the right amount of heat in that oven.
Now, I'm not suggesting you go build yourself a proper Neapolitan brick oven. Unless you plan in opening a Pizzeria, or you are so rich that you can fit one in your massive garden (I'm know I'm not), there are other options. Options that can reach 450/500 degree Celsius.
I'm not going to tell you "buy X": you are likely well informed. But I'm telling you my experience: once I purchased an electric (yes, electric!) oven, I literally joined a different league.
I left the plateau and started improving again. With the right amount of heat, now new challenges presented themselves. Everything I thought I had "mastered", now showed how much wrong I was: with the heat issue resolved, I had again space for improvement.
My pizza is now quite good. And there are times where I really feel like my product could fair ok-ish on the Neapolitan market. I find myself thinking "I have paid for worse pizza in Neaples".
The pleasure is in the journey. I'm still a Software Engineer, and pizza or bread making is just a passion I follow to feed the people I love, is the way I was thought how to love.
So I'm not telling you "you can only be great if you buy a oven".
I'm telling you: you can continue your journey only if you have the right amount of heat. And you don't have enough.
I have observed carefully in this video your dough: it's extremely good.
It deserves heat. A lot of it. And in a way that is constant, stable and... safe (we want you to keep making videos after all!).
Myself I'm temporarily living in Munich, in an apartment, so I have to stick with my electric Oven. I'm planning to upgrade the stone to a ticker "Biscotto" soon.
Once we move back to the UK, I plan to upgrade my game further, to a fire based oven: I'm thinking Ooni Koda 16 (I want more space to maneuver my pizza), or something like that.
I have done the math, and a proper brick and wood oven makes no sense for a family, or even for a party: it takes hours to warm up a real oven, and it's pointless to burn a ton of wood to make 10/15 pizza.
Maybe a gas fire based oven will be my next plateau. If I get there, then I'll reconsider my options.
Keep going up Alex.
And be careful: "you are playing with fire" here :)
Your friend Ivan
Alex:"makes pizza by slapping"
Davie504:"approved"
I see a david504 fan.
@@eliyahsegura5058 I see two
@@jamescanjuggle i see three
@@xpossed I see four
@@goldensucc126 I see five
Stromae - Alors On Danse - 2:35
my childhood song :D i will always Remember that song
yess I knew i wasn't the only one who heard it haha
hahaha we love a Stromae moment
Wow... You are a legend man, thanks for making this video
I notice your right hand is lifting up off the table when you fold the dough onto it. In his video, Enzo does not immediately raise his right hand but rotates and stretches the dough underneath it. Maybe this would help? Love the video.
Hi
Hi Joseph
Do be friends with me
Please message back to me lesleymcconnach
I agree. Not only that but you are lifting the dough with your right hand in its centre. Enzo does not do this. He has the dough folded over his arm which he lifts it with, his fore finger, his thumb, his wrist, and his forearm.
Thanks for another entertaining video.
And i noticed alex sometimes forgets to spin the dough and thats why it sometimes folded over! When u spin it centrifugal force will help make it disc shaped
2:34 Alors On Danse? Truly a French Guy Cooking.
Stromae is actually Belgian, not French
You mean that them putting that song on French class is really a good way to learn!??! XD
C - My Life we know but we still listen to him, he sings in French who cares if he’s Belgian
@@louisfoglia7514 well we'v all listened to Adel or Lenon and care that they are English
@@louisfoglia7514 We, as Belgian, do care. It is a little rivalry we have with France and if you are not happy simply read the comment and go on your way.
France stole us our recipe : "Belgian fries" so now we are more careful.
Half way through, and I'm yelling at Alex, PUT YOUR RIGHT HAND DOWN ON THE BOARD!
I was yelling "elbow elbow "😄
@@American5585 yeah and next thing your going to tell me is that Santa Claus isn't real.😟
@@American5585 that is a very jaded point of view. Alex has ended enough videos in defeat to earn my trust
@@American5585 Very skilled doesn't mean he "knows all this stuff". It's quite the leap of logic to assume the man has duplicitous intentions. It's why I called your view jaded; you have to assume both vast amounts of purposely hidden information and a long term history of calculated, manipulative acting. Occam's razor suggests to me that "somewhat skilled man records his progress" is a much more likely scenario than "hidden master pretends to learn things for an audience".
I also don't really enjoy watching people fail so much. The real reason I watch Alex is for the moment he succeeds in his endeavor.
Thank you for sharing your journey Alex.
Such delightful persistence! So entertaining! Thanks Alex!
I cheat and use 20% semolina flour, makes for an easy handling. Don't tell anyone.
tell me more about this technique! started using semolina to prevent the dough from sticking, with great results! but how does it improve the dough when you mix it in?
@@zorzo999 Just to make sure we're on the same page, semolina flour and semolina are different. semolina flour is durum wheat, a harder wheat than the wheat used for regular white flour and has a slight yellow hue. It's used to make pasta actually. When you add it to your dough it adds a strength to it like whole-wheat, but without the color. Way easier to handle. You also need very little to make the dough stronger, too much will give it a bready chew, so if you're making Chicago it's perfect.
I can't tell if your joking or genuine because I don't know much about flours and does.
@@LikeCarvingACake oh so its basicaly like a very high protein/gluten flour?
Lucky, I saw this comment ;)
My Italian blood makes me want to practice this technique, I feel like my pizza game could improve a lot
Thanks for another great video Alex. I loved the slow motion at the end. Very entertaining
Thanks for all the awesome videos Alex. I'm learning a lot, and really improving my skills in the kitchen.
Brilliant Alex!!!!! might get the kids to work ;)))
Could you please make summary of your "perfected" pizza making, so we can use it as a cooking tutorial? You could link the individual videos in the info card
Man, you get better and better and better! Amazing the talented people who also help you along your journey... you can feel them wanting to impart their passion into your passion. This channel is just the best.
Thanks Alex, you are an incredible teacher, you really inspire to learn more
His right hand hardly moves, sometimes not even leaving the table. Yours is all over the place!
The elbow should move from the body as the hand flips the dough.
@@TEAMTOTALDiSTORTiON I was thinking the same thing. Beautiful dough, but I know Alex strives for perfection.
Not only that, but his right hand moves down and to the right, whereas Alex's right hand is moving inward and up.
It's so obvious I don't know how he couldn't catch it
The chef: Look me
Alex: I’m looking man
I’m wheezing😂😂😂😂😂😂😂😂
It was wonderful showing your progress, it encouraged me a lot. Thank you for your good video
This video deserved a thumbs up. I learned a lot in my pizza making journey from your pizza series. Your enthusiasm and willingness to improve is enviable and commendable.
That is one beautiful pie!
I noticed, Alex, that you are spinning your dough counterclockwise, while Enzo's dough is turning clockwise. I think this may have something to do with his comment about grabbing and turning at the same time. Maybe it would help to watch Enzo's video in super slow motion.
You appear to be making it work well though, with your own twist.
Now I'm hungry...
I don’t have to watch to hit the like button. Why is there no LOVE button??? ❤️ this. Your dough doesn’t have the same consistency, it’s thinner in structure, softer. Did he use bread flour with more gluten???
i would guess he used pizza flour
00 flour
The type of flour doesnt really matter, it's about the technique in kneading
Andrew it does actually. Bread flour is a high protein flour as a result it produces way more gluten than all purpose flour even when kneaded for the same amount of time. The truth is there are just some flours out there that aren’t ideal for pizza dough making simply because they don’t produce the gluten necessary to make the dough elastic.
@@Vanessa-yg5qr I completely agree! The type of flour absolutely matters - especially if you're aiming for Neapolitan or New York style pizzas. 00 flour (often used for pizza) has a protein content of around 10%. Type 0 flour - commonly labelled as 'Pizza Flour' is about 11% protein, and bread flours typically 12-13 %. Pizza relies on gluten development but not as much as bread. Pizza dough is softer and more elastic than bread dough which is, in large part, the result of its lower protein content meaning less gluten development. And for anyone who is unsure, it´s easily tested - just make up three doughs with different protein content and see what happens! ;-)
This 12:47 is the face of obsession, of determination, of madness..., of perfection!!! I wish more of us had this kind of passion for the things we do in our lives, from the simplest to the most complex. The world would would be better I think. Bravo Alex, Bravo!!!
This channel has inspired me to try so many new techniques and taught me a great deal, merci, Alex.
Alex is just the most hardcore incredible chef. Creating beautiful culinary masterpieces.
"The most hardcore incredible chef"
Lol, he's not even remotely close! Sounds like you have a crush on him.
Hardcore perhaps because he learns by himself. Studying masters through videos. Learning through trial and error, sometimes with a guiding hand, but usually by himself through trial and error.
"If you love what you do, you will teach yourself. If you do not love what you do, others will teach you”
Yukitaka Yamaguchi
As someone who also prepares pizza, you can see that Coccia’s has more rigidity/elasticity to it which makes the dough more forgiving, Your flour may perhaps not have enough gluten or the 3 day fermentation may have made the dough too soft. You can overferment the dough. Not only that but it’s the balls that are supposed to ferment. When you shaped the dough into balls you lose that air you would normally see in the crust.
You are right, It works the same with bread
Beautiful job Alex!!!!
Bravo Alex! Quel boulot, c’est magnifique. Merci pour cette technique, aux fourneaux!
Why do you have a picture with the swedish vowels highlighted in your house?
4:00 Nice swedish alphabet picture on the wall haha
You’re always a great source of inspiration!!! Thank you, man!
AMAZING ALEX!!! I love all of your videos. Thank you for making the world a more perfect tasting place.
Oh man Enzio is such a great pizzaoilo been watching videos of him making pizza for years.
This series is becoming like a shounen anime.
Love your content. Keep it up Alex!
Inspiring! Well done Alex!
The last time I was this early the dough was still proofing
Oh damn he survived her Rage! Or does she still not know what you did to the Oven? :P
Super vidéo, encore merci pour le calculateur !!!
Great job, Alex!! Keep at it!!
2:47 I thought the pizzaiolo in Naples told you not to put the dough in the fridge
It really depends on the dough, the type flour, the ambient temperature, and so on.
Its a question of timing.. the dough needs time outside for a proper fermentation, but after a few hours by putting it in the fridge you slow the process and that allows you to organize your schedule without having the dought overferment
Esteban Gustafson what is the maximum time outside a fridge? I tried 48h it was still ok,
@@jasoneynard3160 no idea... there was an italia squisita video about pizza problems that said over 18hs you could have overfermentation issues, but I guess it depends in the amount of yeast you use and room temperature you have..
@@jasoneynard3160 Pizza dough on the form of prepared doughballs can ferment up to 4 or 5 days of you put the right amount of yeast. Through personal experience the pizza develops huge flavor complexity and becomes very tender by the 4th and 5th Day. Definetly no more than 5 days though. There is a recipe on serious eats for a cold ferment pizza too.
I am a dog, I love Pizza, and Alex is the dude.
awesome alex can't wait for your continued success
This video is so inspiring for some reason! Love it!!
Excellent!. However you still place your arm close to your body! Consider that 😅
I noticed that. But he did so much better!!
"Look me"
50% speed
Still too fast.
Good morning from Pennsylvania! More passion Alex!! You have to believe in yourself and love what you are doing! It is ALL about the love of pizza!
Yes Alex! Oui! Si! This is what we subscribed for and this is what we love! Obsessive trial and error over cooking, and what is more technique sensitive than dough, especially pizza dough!? Amazing series so far!
Am I surprised that he personally knows the owner of Italia Squisita...
no
Joshua weissman started just like that
What do you mean?
You know what also started just like that...?
B-roll
@@dodo3441 your mom?
The edit on this video was amazing!!! Such a great storytelling piece!!
I was so impressed by your patience and commitment. Great episode, so funny and well done!!
Get classes from Indo-Pak Moms. They make perfect circles while making roti.
It only takes a life time.But rotis don't have a thicker rim, which Alex wants for a pizza.
Shot in the dark but it looks like he's using a lower hydration dough than you which would make it easier to work with
I've been trying for ages thanks man I got some good tips here, the slow-mo was great..
Final attempt was beautiful, pure poetry in the form of pizza dough. I have chills. Bravo!
Toi aussi tu kiffxes les vidéos de Alex ? 😍
👇
Mon rêve , les 1150 abonnés merci à tous ceux qui s'abonneront 🙏🏻Ceux qui aiment le
foot vous ne serrez pas déçu j'vous le jure 💪🏼
I'm always fascinated by the commitment and effort you put in your videos! Keep up doing what you're doing . Great video Alex
Alex, my friend, in this pandemic time of PPE (Personal Protective Equipment), I find myself focusing on PPT (Pizza Perfection Technique), thanks to you and your videos. It is the perfect distraction that I need! Thank you! Merci! Grazie! Kiitos!
Bravo ! Trop content de voir qu'avec de la motivation on peut s'améliorer et de constater à quel point ce genre de détail impacte la qualité de ce qu'on cuisine.
Great job Alex!💪🏻🍕 Greetings from Italy!😊
Alex, I'm a Chef and have newly discovered your channel. During the past week of lockdown, I've pretty much watched about 5 years! Of your films.
Just want to say we are very alike. My interest in the science of why something works and how my brain analyzes things is what drives me on.
Often in my line of work, we don't have the luxury of the time to provide that level of perfection and have to make compromises. And have to continue learning on our own time for the love of it.
So your videos have been inspiring. I myself just before discovering you, started on my own pizza quest too! And yesterday because of you I baked croissants for the first time in 20 years, and they were not "perfect" but very nice!
Oh, and by the way, the audio on the cossiant breaking episode was the best food youtube audio I've ever heard. OMG. I had to rewatch it on my surround sound. Nerdy or what....eh....lol.
So, Thank you. - Chef Gav.
Being a young cook, 22yo currently with very much love for culinary art but with a little experience I want to say that you my friend make my passion for cooking even bigger. You're such a happy and non complex person, keep going my friend. Greetings from Greece. KEEP COOKING
So entertaining and informative!! Now I can’t wait to try it myself. My family will definitely love the attempts;).
Thank you for this amazing inside. Videos like this are creating a positive spin out of the crisis.
you know what keeps me coming back? your passion for food :D you my friend, are a story-teller and an artist and I enjoy your content very very much :)
You are an inspiration. Learning such a complex technique isn't a 2-day event and is very intimidating. You take on the challenge head first. Keep up the amazing work.
Awesome. I had similar issues too, when I was learning. I still am learning. I watched Enzo's videos, and Vito Iacopelli's videos. All excellent information.
I am envious of your passion and dedication to improve in every aspect alex. Not even from a cooking point of view. Keep up the awesome work.
Really good video, I'm also Learning to make bread, pizza etc and your videos are being really helpful
Good job Alex. I too have a desire to master this technique. I learned something from your video, thank you.
I could listen to you all day. The voice the accent. God bless you
Love your work bro, thanks to your videos I can survive the quarantine
Quality content. I adore this.
Bravissimo!! Sei stato molto attento ed hai ascoltato i consigli nei minimi dettagli! ;)
C'est magnifique! Well done, Alex!
Loved this Alex!! Glad you got to achieve what you wanted by the last dough :)
Dude your stuff is awesome. Merci merci merci!!
Super vidéo, ça donne envie de faire de bonnes pizzas. J'ai bien rigolé et j'ai bien appris. merci Alex !
Gracia mille, Alex! I had some dough already resting for pizza when I ran across your video. - I did it! I got a round pizza the right size with no holes. First time for me ever.
Bravo, Alex. I am Italian but learned from you how to do ‘lo schiaffo napoletano’. Amazing, yours is the first video that explains this technique really well! This was real public service. 🥳
Mr Alex You are inspiring people for real, I m happy that you mastered the technique ^^ bon chance mon amie
Your dedication is fantastic! Good job! Naples could hire as pizzaiolo! And Italia Squisita answered you!
best cooking/engineering (cookineering) channel on youtube. Also I was watchin enzo a few days ago. Small world.
it turned out truly perfect!
Thank you very much for the video. I was seriously struggling with this technique. Can you make a detailed one about the partitions for the step by step development?
Cheers.
Im am so Facinated how much i Love your content. I Really love they war you speak, and seeing you Learning all this technices, really encourages me to try it too. Love you, Paul❤️
Hey Alex thanks for getting focused back on the technique. I know tools are fun to build but some of the best foods have the humblest beginnings