New York City's Pizza a Casa bills itself as a "pizza self-sufficiency center." Part pizzamaking-supply store and part pizzamaking school, the little shop is owned by Mark Bello, who shows us his dough-stretching technique in the video here. Bello calls it "The DJ," and we think you'll see why — his quick and sure hand motions look like a turntablist scratching a record. ... Last night a DJ saved my slice?
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When it comes to yeasted dough recipes, the one measuring tool that's least useful is the clock. To fine-tune the timing there are other ways to tell whether your pizza or bread dough is ready to move on to the next stage.
If you follow along in the Slice comments section, you may have seen talk of Paul "Paulie Gee" Giannone's Egyptian move dough-stretching technique. When we visited Paulie to chat pizza recently, we asked him to demonstrate. You'll see it's a bit different from the dough-stretching moves that other pizza-makers featured on these pages have used. Paulie simply opens up the dough a bit and lets it hang off the side of the make table, outsourcing some of the stretching to good ol' gravity. Peep the vid above for the skinny.