Most people have no idea there’s a right and wrong way to stretch pizza dough. In this Pizza Garage episode, Master Pizzaiolo Leo Spizzirri teaches you his two hand-stretching techniques used in real New York pizzerias.
PIZZA BONES, lol thank you, you made me think of my mother (God Rest her soul) as an a Italian kid that grew up in Chinatown lol😅, I would bring a Connie's Pizza home, she would cut off the crust "bone" eat only that and leave the slice. It drove me crazy. 😂😢 If only we could go back. God Bless, and Have a Great Day. Thanks for the lesson and the smile 😊.
If I have leftover 'bones' I trim the inside rim with a pizza cutter, bag them and throw them in the freezer.
When we're having pasta especially a saucy one I'll pull the 'bones' out and throw them on a baking sheet under the broiler for a few minutes adding a drizzle of olive oil and serve them as 'bread sticks' on the side.
They also make great bread crumbs after blitzing in a food processor
The ironic part of this is as my pizza dough becomes better and better, the leftover crusts have become scarcer…
Thanks for this. Shaping has always been where my pizza's fall apart – literally. I have begun cold fermenting the last few times. I do bring the dough ball to temp for about 45 minutes to an hour – sometimes it is nice and relaxed, sometimes not so much. But either way, I can never get a circle – I really try not to work it too much and just call it 'rustic' and top it and get it in the oven. But the 'docking' you did near the edge then the slapping, I'm gonna try that next time.
So thankful for people out here showing how to make real pizza. I started my journey a few years back for the simple fact that you can’t find a good pizza in my area. Nothing but low quality/chemical chain pizza and none of it even resembles a great pie. So sad. Used to be amazing places everywhere but the garbage chains have driven them all out of business
When I started dating my wife I thought she was one of those “non eaters of pizza bones” she wouldn’t eat the pizza bones as she ate. She would save them all till the end and then spread butter on them. I went from “I can’t be seen with someone who doesn’t eat the crust to….shes a damn genius” wish I was your neighbor so we can eat pizzas together
15 Comments
Pizza Bones rule!!!! Especially dipped in sauce!!
PIZZA BONES, lol thank you, you made me think of my mother (God Rest her soul) as an a Italian kid that grew up in Chinatown lol😅, I would bring a Connie's Pizza home, she would cut off the crust "bone" eat only that and leave the slice. It drove me crazy. 😂😢 If only we could go back. God Bless, and Have a Great Day. Thanks for the lesson and the smile 😊.
피자 뼈가 압권이죠 😊 가장 맛있는~
If I have leftover 'bones' I trim the inside rim with a pizza cutter, bag them and throw them in the freezer.
When we're having pasta especially a saucy one I'll pull the 'bones' out and throw them on a baking sheet under the broiler for a few minutes adding a drizzle of olive oil and serve them as 'bread sticks' on the side.
They also make great bread crumbs after blitzing in a food processor
The ironic part of this is as my pizza dough becomes better and better, the leftover crusts have become scarcer…
You lost me at “back of your Grandmas hand” I am a grandma and my hands don’t look like that, neither did my grandma’s
I save the bones for last. I dip them in pesto.
For years I didn't get to eat the "pizza bones" because I had 3 dogs staring at me, waiting for them.
Thanks for this. Shaping has always been where my pizza's fall apart – literally. I have begun cold fermenting the last few times. I do bring the dough ball to temp for about 45 minutes to an hour – sometimes it is nice and relaxed, sometimes not so much. But either way, I can never get a circle – I really try not to work it too much and just call it 'rustic' and top it and get it in the oven. But the 'docking' you did near the edge then the slapping, I'm gonna try that next time.
Thank you great information. I love the pizza bones with a little cooked pizza sauce and am usually eating my wife’s since she doesn’t eat them.
Not only do I eat the pizza bones, but I also eat the ones my wife leaves behind, as well!
The nice char flavor of a pizza bone is another delicious aspect of a well made pizza. Great descriptions.
I’ve recently read about using rice flour for bench flour, by itself or mixed with either semolina or pizza flour.
What are your thoughts on that?
So thankful for people out here showing how to make real pizza. I started my journey a few years back for the simple fact that you can’t find a good pizza in my area. Nothing but low quality/chemical chain pizza and none of it even resembles a great pie. So sad. Used to be amazing places everywhere but the garbage chains have driven them all out of business
When I started dating my wife I thought she was one of those “non eaters of pizza bones” she wouldn’t eat the pizza bones as she ate. She would save them all till the end and then spread butter on them. I went from “I can’t be seen with someone who doesn’t eat the crust to….shes a damn genius” wish I was your neighbor so we can eat pizzas together
Please be specific: what flour exactly are you using?