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| A tip of the hat to Peter Reinhart http://www.cookaholics.org/viewtopic.php?f=14&t=1155 |
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| Author: | TheFuzzy [ Thu Feb 17, 2011 11:40 pm ] |
| Post subject: | Re: A tip of the hat to Peter Reinhart |
I'm too impatient to wait for the finger stretch most of the time. But then, pizza is often a weekday meal here ... |
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| Author: | Amy [ Fri Feb 18, 2011 10:00 am ] |
| Post subject: | Re: A tip of the hat to Peter Reinhart |
TheFuzzy wrote: I'm too impatient to wait for the finger stretch most of the time. But then, pizza is often a weekday meal here ... Josh, Boy, that is lazy.  It takes all of about a minute to stretch dough. When I worked at the Biltmore I learned to toss (and became pretty darn good at it), but I find this dough a little too soft to toss, so I stretch across my knuckles. Amy |
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| Author: | TheFuzzy [ Sat Feb 19, 2011 1:50 pm ] |
| Post subject: | Re: A tip of the hat to Peter Reinhart |
Amy, Yes, but in order to finger-stretch, you have to wait to relax the dough, twice. Once after flattening it into a disk, and once after the first stretch. If I use my french rolling pin and some short flour, I can mostly ignore the relaxing period. I actually took a lesson from a champion Neopolitan pizza maker (as in, 2nd place Napoli 2003), so I know how to do it. But most of the time I'm too lazy. |
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| Author: | Amy [ Sat Feb 19, 2011 1:53 pm ] |
| Post subject: | Re: A tip of the hat to Peter Reinhart |
TheFuzzy wrote: Amy, Yes, but in order to finger-stretch, you have to wait to relax the dough, twice. Once after flattening it into a disk, and once after the first stretch. If I use my french rolling pin and some short flour, I can mostly ignore the relaxing period. I actually took a lesson from a champion Neopolitan pizza maker (as in, 2nd place Napoli 2003), so I know how to do it. But most of the time I'm too lazy. Well, la de da... You know, you're not the only one who can tease. Amy |
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| Author: | TheFuzzy [ Sat Feb 19, 2011 2:03 pm ] |
| Post subject: | Re: A tip of the hat to Peter Reinhart |
Heh. Am I channeling MJ? It was at a county fair, or all things. The Sonoma-Marin County Fair used to have really good cooking demos (they don't anymore, I don't know why). I actually learned a bit in the 40-minute lesson, particularly in how to make a "proper" Margherita. Improved my pizza making quite a bit. As someone said above, it's all "less is more" for the topping ingredients. |
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| Author: | Amy [ Sat Feb 19, 2011 3:24 pm ] |
| Post subject: | Re: A tip of the hat to Peter Reinhart |
You should have called Patti and Keith! Amy |
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| Author: | TheFuzzy [ Sat Feb 19, 2011 7:41 pm ] |
| Post subject: | Re: A tip of the hat to Peter Reinhart |
Amy, Who and who? |
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| Author: | Amy [ Sun Feb 20, 2011 5:46 am ] |
| Post subject: | Re: A tip of the hat to Peter Reinhart |
TheFuzzy wrote: Who and who? Hotcookin (Patti) and her husband Keith. You met Patti when we met up at the farmer's market. Amy |
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| Author: | TheFuzzy [ Sun Feb 20, 2011 1:24 pm ] |
| Post subject: | Re: A tip of the hat to Peter Reinhart |
Oh, them! I didn't connect that. Wonder if she's still on this board ... she hasn't posted in a month. |
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| Author: | Darcie [ Mon Feb 21, 2011 7:35 pm ] |
| Post subject: | Re: A tip of the hat to Peter Reinhart |
This thread prompted me to dig out BBA. I've been baking up a storm with it. First, Portugese Sweet Bread. Had that for breakfast as French toast yesterday. I just took Vienna bread out of the oven, and Pugliese is going in now. Once I get going, there's no stopping me! (Oh wait, I have to go back to work tomorrow.) 
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