DC, while I did find your method entertaining, and I mean that in a nice way, my first thought was that by the time you finished rolling out the dough using your method, I would have had my dough already rolled out and the pizza in the oven.

I can get a thin crust using my trusty french style tapered rolling pin. I have a large wooden pastry board that I dust lightly with flour, flatten the dough, dust it with flour and roll. Quick and simple.

BTW I loved the added applause.

Ann

I too loved the sound effects. Especially the roller..... the squeeky roller gets the.....hmmmm I'm not sure. :-)

Nothing however is going to top the butternut squash skull!

Sounds like a challenge to me. Can we expect to see a pizza race in the near future?

The sound effects had me ROTFLMAO!!! Who else would have thought of that?

Now that the ice is broken, let's see more self produced videos on CF. It's really a great way to explain a process or technique.

Jim

I would never have thought to put a silicone mat on top of the dough, but it makes a lot sense. Thanks.

One thing is for sure, I would never dare to roll a crust in a black shirt, I'd be solid white flour from collar to cuffs.

Thanks for sharing this.

Lee

Ann, I agree, I liked the applause, for some reason it reminded me of the Olympics, LOL.

My mind works completely differently, of course, I couldn't stop thinking "why in the world would he wear black to work with flour"? (grin)

I told you I think differently.

Annie

Eileen - I just don't think that is the right look for dcarch. I think the black shirt was to cover the rocker tatoos.......

Thanks for sharing that, dcarch.

My speakers are kaput,
So I missed out on the sound effects.

Personally, I thought it an interesting way to prepare a pizza crust.

Deducting the time spent to show his tools at the beginning,
and the pauses where I imagine he is talking,
the actual time spent rolling the dough
and getting it into the pan is just under 3 minutes.
(If I timed it right)

It really would be neat to see some videos of others'
methods and timing. ..

And if any flour got on the black shirt, it sure didn't show up in the video!

How'd you manage that, Dcarch? ? ? ?

Rusty
(who is off to the store for new speakers)

The newish type of silicon mats that I have look too thick, but they might work. My old tupperware mat is in the closet and that might be just the key!

You did a great job on the video!

Lee, you and I were thinking the same thing at the same time!

Annie

Hi Dcarch: May I add some unasked-for comments? I too loved the added applause and the suggestion of using the silicone mat. But, may I suggest since you clearly have the mic on at all times that you add some comments? I heard you clearly clear your throat (lol)at the beginning but some commentary would have been great. And I was so glad to see that you DIDN'T use the non-food plastic roller directly on the crust (I think many might not ordinarily think of that - maybe that should be mentioned in your video?). I'm also surprised that along with using the mat you still needed so much flour each and every time. It seems it might dry out the crust quite a bit - but I'm just guessing. I just use my hands and stretch my dough by gently pulling it around the perimeter until it meets the edges of the pan. I DO use the comm'l type of pizza screen that "grabs" the raw dough so nicely. Have you tried that? In less than a min. I've stretched the dough out to a large size without using ANY flour. I just spread on maybe an 1/8th of a tsp. of olive oil over the crust ball and start pulling out a little in the air (letting gravity pull it down and out) and then lay it on the ctr. of the screen and start stretching it around in a circle as I rotate the screen. The rough screen seems to really prevent it from shrinking back and holds onto it nicely. You might want to try this to see if you like it. Always enjoy your creative pics so much!

First, thank you all for your input. Really appreciate your comments and suggestions.

Second, my answer: Why do I wear black while working with white flour? Simple. My mind is warped. Have you heard of Mr. Abby Normal? I have his brain. :-)

If I wear black, the white flour will show up better. I will know exactly where to dust them off. You canâÂÂt do that if you wear white. (Applause! Applause! Applause!-- :-).
Yes, this method uses very little dry flour, and the serving tray idea makes it better. You will notice that even when I flip the entire tray upside down, there was no problem.

LetâÂÂs face it, pizza is the easiest thing to make. There is no skill involved. Make/buy the dough, make/buy the sauce, spread the sauce and dump some toppings, use a correct pan, and bake it at the correct temperature. A ten year old kid, as many have, can make a very respectable pizza the first time.

I have been observing the home pizza making âÂÂindustryâÂÂ. The biggest challenge for most people is in the shaping of the dough. I feel that a properly shaped pie will add to the enjoyment. Many people can somehow maneuver to get some kind of malformed pie if they are making a small one. But to make a full size commercial pie, it gets very tricky. With this method, as you can see from the video, there is no skill involved. 4 minutes for a well shaped full size pie is not too bad. I can actually get one done in a little more then two minutes. My record was ý hour for 8 full size pies (two baking cycles, 40 minutes) for a backyard party. Used lotâÂÂs of wax paper to stack the dough.

Ann is correct that a rolling pin is used often as well as many other methods. There are thousands of instruction videos out there. Except the real profession techniques which all require lots of practicing, and I have yet to come across quick and easy ways to make a good size pie with good results by an inexperienced pizza maker.

Using a silicone bake matt, again you can see from the video, unlike using a bare rolling pin very little dusting with flour is needed. Especially I like wetter dough for my pies. And if you use a serving tray like I did, very little counter space is needed for a full size pie. Try turning a large pie on your kitchen counter. Clean up is a snap with the tray. A restaurant size serving tray is a great thing to have for many other uses.

BTW, you can also do a Sicilian pizza with this method.

ItâÂÂs a dumb azz, a no pizzazz, no jazz pizza making method with Finezze (Applause! Applause! Applause!-- :-).

dcarch

Oh, Teresa, the tattoo is not a rocker. It is a skull design with this caption âÂÂBORN TO RAISE DOUGHâÂÂ

arlinek, I didnâÂÂt see your post until now. I will answer later. Just got back from work. I need to eat first.

⢠Posted by arlinek
âÂÂHi Dcarch: May I add some unasked-for comments? âÂÂ

I post my ideas to get suggestions, comments, and constructive criticisms.

âÂÂI too loved the added applauseâÂÂ

If R. Ray can do it so can I. :-)

âÂÂBut, may I suggest since you clearly have the mic on at all times that you add some comments? I heard you clearly clear your throat (lol)at the beginning but some commentary would have been great. âÂÂ

Actually, the clearing of the throat, the squeaking, the applauses are all digital sounds. I have made many videos of my crazy ideas on YouTube. I have a policy that no voice is to be used. The internet is international. Not everyone can understand English. English words are OK because they can look it up. This forces me to make videos to be self-explanatory.

âÂÂAnd I was so glad to see that you DIDN'T use the non-food plastic roller directly on the crust (I think many might not ordinarily think of that - maybe that should be mentioned in your video?). âÂÂ

I agree with you.

âÂÂI'm also surprised that along with using the mat you still needed so much flour each and every time.âÂÂ
ThatâÂÂs just for demonstration. Not much flour is needed.

âÂÂ---I just use my hands and stretch my dough by gently pulling it around the perimeter until it meets the edges of the pan. I DO use the comm'l type of pizza screen that "grabs" the raw dough so nicely. Have you tried that?âÂÂ

Actually thatâÂÂs what the serving tray also was doing. The non-slip surface holds the dough in place, as you can see in the video.

â In less than a min. I've stretched the dough out to a large size without using ANY flour.--"âÂÂ

Actually the video method is mostly for people who have tried all other methods and not satisfied. I can do it by stretching, I can do it using a roller like Ann, I can also twirl the pie up the air while singing âÂÂO Sole Mioâ ( no applause please :-) . )

â Always enjoy your creative pics so much!âÂÂ

Thank you so much for your tolerance :-)

dcarch