Shaping Into A Pie

[chrisdiersen]

Thanks for this. This, and all of your videos are invaluable technique assists. At some point, people learn that technique is even more important than specific ingredients, and when they learn this, videos like this are where they'll eventually turn for visuals on how to really get it right.

This video shows a lot of key stuff for making a great pizza. For one, you can see how a baker who has made thousands of pizzas and cares about getting it "right" shapes a crust. The tips on shaping the edge alone will save you many unsatisfactory pies. Seeing how much flour the dough goes into on the bench, how much flour ends up on the top of the dough, how to cut and lift a piece of a larger dough...all these things are so helpful.

Save yourself countless hours of "lessons learned" by watching Ken's videos and mimicking his techniques.

[QWXT]

Ken: Your videos are the most instructive of any I've seen. To the point and every sentence & motion is fundamental. We enjoyed our Pizza @ your Portland Restaurant. Thanks for sharing. Next time I'm back to visit my kids, I'll stop in again.

[MarrakeshTallTrees]

Something I've never quite understood is why you have to be careful not to degass when shaping before proofing but it's ok to poke it down during final shape.

[AnnetteWalker]

This is so helpful! Thank you. I was shaping my dough too thin. Seeing it in action helps. The cookbook is awesome. We now have a weekly pizza night and my family thinks I'm amazingly talented. All because of your cookbook and these videos. :-)

[frantopilot]

Thank you for writing The Elements of Pizza. After reading your book, on my first try I made better pizza at home on my conventional oven than most of the pizza places I have been to.

[patriciagimay]

Thanking you so very much for learning us how to make wonderful pizza. Love your videos. Thank you.

[johncarey]

Bought the book. have both of them Kids gave me a Gozney so this oldman is going to learn to make pizza Thank you 2 Great books

[firatcim]

Thanks, Ken. Hope you're reading this. I have so far tried two different recipes from your book and find both of the doughs very wet. It did stuck to my peel a couple of times. Despite my best judgment, I resisted putting a parchment paper under, which led to a total disaster. I live in Northern California, figuring the weather is not that different from your home turf. I also understand more water yields a better dough and crust, yet my attempts so far following your recipes ad verbatim have led to impossible to shape mush. Your diagnosis? And advice? I have been working on making my own pizza dough for a few years, so not a novice.

[clwilli]

curious..what version dough? Is this the basic or the levain or poolish...When I do the basic 24-48 hr version it just doesn't spread like your video..the dough doesn't seem to relax as well

[orlandorosado]

Missing step 4 "Divide Dough and Shape Balls" from book

[katiet]

I have been making this dough for a year with no problems. My last two batches the dough is very tough and hard not elastic at all. Thoughts on what's going wrong?

[joshuabio]

I've only watched this 4-5 times. I'm sure another dozen views and I won't have a monstrous shape

[Reargunner-oh]

You do realise what poofier rim means to a british person? Great video by the way. Very helpful.