This video may
be my very favorite in the entire series. Peter
Reinhart reveals his stretch and fold technique.
I first learned
this technique from Peter's great book,
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.
Artisan's Bread Everyday, click here.
While he did a
great job of explaining it in the book, I found
myself wondering if I was doing the right thing.
Honestly, I wasn't. I'm glad that I will finally be
able to master this.
incredible skills in working with all doughs. Of
special note is the fact that this particular dough
can be used to make pizza. I have watched pizza
Bianco and it seems that Chris is
using a very wet dough like this.
This video is a
Peter Reinhart's Artisan Breads Every Day.
master bread baker and chef gives you the inside
tips on how to make spectacular artisan bread.
Get Peter's new book here:
Peter Reinhart's new book about
Whole Grain Breads
covers pizza dough...
And there you
have it. Simple, easy and straight forward.
If you are
interested in taking your pizza to the next level
I highly recommend that you invest in a
pizza peel and a
intimidated about using a pizza stone or peel.
As with anything else it just takes a bit of practice to master.
You can find
some great deals on pizza tools here:
The art of using a peel will
really take you pizza to a new level.
Make sure that you put enough flour or cornmeal underneath your
dough so it won't stick.
Also to find a
great updated listing of pizza related tools and other pizza
go to this
course, I would invite you to take a look at
The Pizza Therapy Pizza Book.
I'm hoping with
your support, the other movies will be available soon...
See more of my videos and articles here:
Albert Grande, The Pizza Promoter's Published Content:
Videos, book reviews, and more. All
different, unique information.
See More of my videos here:
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