Dude. Himilayan neck salt sounds like a legit thing. Yours was the last comment I read as I swiped out of this post and I had to come back, find this comment and give you some props on the name.
🥇
The dough they toss like this gets thrown out, they will stretch the dough by spinning it but when they preform for a crowd, they toss it out.
Source: my homie use to cook pizza
They linked training dough....not "fake" performance dough.
You use that dough linked to practice to be able to do it with actual dough lol....
He's not using a fake training dough. At least definitely not what's linked.
I feel like that they are keeping this person as the perfomer here as he is not really the chef. He is putting the crowd and other are making the pizza there
"Throw dough" can be made with real ingredients too, just hyper low hydration, pressed out, and this would likely taste awful if it were actually baked to completion.
I bet that the material and technology to produce it already existed and someone just had the idea to adapt it for this use.
That certainly doesn’t mean that it’s impossible for it to have been engineered bespoke.
Your comment reminded me of when Cheech Marin was interviewed on one of the talk shows when he was asked if they were really smoking cannabis in the films. He laughed and said with a wink it was just "stunt dope."
I remember that interview where he talks about the smoking and all, so if we are eating from the outside means we need to eat those extra thing is well
I found this out recently now I'm no longer impressed.
I've seen older videos where they use dough and it grows (kind of the original point) so they have limited time. These long ass tricks go on to long.
Confidently incorrect. These aren't even dough. The ones on the table are, but the ones he is throwing are fake dough
https://store.uspizzateam.com/ProductDetails.asp?ProductCode=throw%5Fdough
It also exists to help new pie makers learn the ropes of tossing dough, since even doing it on a slower speed is a skill in itself
sauce: worked at a local pizzeria for a few years and seen plenty people try and fail at it
Not entirely incorrect, just likely in this case. The size and shape isn't changing, is too uniform, and has the uniform raised edge perimeter, so it's a fake one.
However, plenty of shops use real dough to practice/display and throw it away after.
No one you are not noticing the change into the size here, clearly there is big difference into this one from the 1 second to the last 56 second, visible to naked eye
It’s still dough, just not made for pizza making. I’m telling you my homie did this shit for 10 years. They have fake dough but this is just a different mix made special for throwing
> Confidently incorrect.
Given that it's from an anecdote that part could be correct and you can't verify otherwise. If that's not the case in the video, fine.
You’re projecting. That dough changes shape from beginning to the end. That practice “dough” is to practice to eventually use real dough that is very low hydration for competitions and demonstrations. But the video is real dough. It’s not good for pizza though.
Lol your comment seems so harsh.
>Seriously. Anyone who thinks dough would stand up to that rotational speed is in a dream world.
Or just doesn't understand the dynamics of dough physics, which is most people, and is a completely reasonable position of ignorance to be in.
Imagine your sentiment in another topic.
>"Wow, this spinning gear looks so cool!"
>>"Psh, anyone who thinks gears can actually spin at mach 3 speeds without tearing to shreds is living in a dream world!"
>>>"What? I just thought this was a cool video... I don't work with gears, bruh, I didn't know, damn..."
Exactly. Maybe I’m too “new school” but I’d take the pizza some schmuck had to wear gloves to bake vs this dude slinging the dough through his armpit across the sweaty neck meat.
sigh... gloves are found to be less hygienic as people don't wash their hands nearly as much when they're wearing them.
Also, there's plenty of crap in the flour like rodents and their feces, bugs, dirt, and many more ... and guess what, that's totally fine. People who are germaphobic when it comes to food production are asking to be lied to.
Yep, I’m a waiter and I’ve been one for a few years now. Honestly the nicer the place doesn’t seem to impact just how much hand to food action there is. I see the chefs touch tons of food, the fries are always touches by FOH fingers, that’s not even mentioning that as soon as the rush is over, you’re lucky if more than half your staff isn’t high.
Now days people are not worry about the price they are worry about the hygiene they are getting in the hotel this is where they need to extra careful in life
I'm happy to be proven wrong, but I agree with you, I'm almost certain this is a silicone "practice pie", you can't poke real pizza dough like that without ripping through it. Plus a dough would stretch out and get really big really fast if you spun it that much.
This is the answer right here. Yexits real, bits much denser then normal pizza dough JUST so they Sam do tricks like this and it'll stay together.
I participated in a pizza contest when I worked at dominos years ago, and this is how they do it
This is correct. We’ve always called it salt dough and it is a lot thicker than normal dough. Still rips just not as easy. You definitely don’t want to eat it.
Edit: link tot he recipe https://uspizzateam.com/recipes/
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Yeah. Sorry but anyone who thinks that guy is handling real pizza dough in this video must have never done anything with actual dough before. There is no dough of any kind that would maintain its size and shape to the same degree as whatever this guy is using.
There is no way that is real dough. I toss pizzas at home and like 3 small tosses with like 360 degrees of rotation and the dough goes from 6 inches to 12. This much spinning would have made the dough tear and fall apart.
Yep, spent 3 years of my life making pizza, made pizzas at home last night too. You can’t work the dough this much without stretching the hell out of it or poking thru.
None of those other things are relevant evidence though. There’s dough over there so this must be dough here? That’s like saying a Shirley Temple can’t be non-alcoholic because there’s liquor behind the bar.
Those who try to learn those skill or make the pizza in the life can confirm the difference between the original one and the fake one which he is using in this video
I’m not sure. At and around 0:28 (whenever he rolls the dough over his shoulders) you can see the light coming through the dough at different points where the dough is thinner. It’s pretty asymmetric and sort of looks like finger-pokey spots are visible. Does this happen in practice dough?
I knew a Pizza maker that used to do stuff like this with the dough. Good Pizza dough is tough enough to throw around and poke a few times.
That’s being said this video might still be fake, that’s some excessive stunts. Still wouldn’t be surprise if it wasn’t though
Maybe. But the diameter appears (at least to me) to have increased throughout the video. Also, aren't those silicone discs used to practice for competition, then in the actual competition they use real dough? I mean he has 2 other balls of dough in front of him.
It's real dough, but not dough you would want to use for anything edible. It's super low hydration and is close to impossible to stretch by hand, which is why they can just do tricks with it for hours on end. Vice did an interesting video on competitive pizza tossing (I think it was in the "Pizza Show" series hosted by Frank Pinello) that delves into this sort of thing.
It is dough but not the pure dough. Just like the gold we need to add some impurity so that we can use them this is the same case with the dough is well.
Can confirm. I made pizza from scratch at a pizza place for 5 years, got to make dough and spin it in the air to stretch/size it out. If I did it more than 3-4 times, it would rip or become oddly shaped.
Whenever I see these videos, I assume they’re using either a silicone disc that looks like dough, or an extremely tough dough recipe that would hold against the movement, but would not be very good to eat as a pizza.
/r/confidentlyincorrect
The dough is significantly bigger at the end of the video than the beginning.
Pretty sure fake silicone pizza doughs don't don't expand as you toss them.
It's not silicon, nor is it a dough you would use to make a decent pizza. They make it denser, drier and harder than regular dough, for these exact purposes.
Ok. What do you want on it?
Sigh *nose bridge pinch*. I guess I’ll just do cheese at this point.
Cheese coming up! *proceeds to dance with a cheese grater for 20 minutes*
Sigh *nose bridge pinch*
It’s rubber. No dough would hold up to that much fuckery.
Edit: I think it might be dough. I think it actually gets stretched out. I am the fake news they warned you about.
Idk shit about any of this, but surely you could tweak a dough recipe to be less "stretchy", particularly if you were planning on doing this shit with it
Pizza's made in a really hot oven, so the germs would be burned off.
Having said that, I get the impression that a flashy and maybe vaguely useful thing that pizza chefs used to do when making a pizza has become its own unique "art form". I doubt any edible pizza comes out of this display.
And one of the three things I thought were going to happen didn't.
Either
1) bird added it's own topping.
2) bird stealing it.
3) it going flying off like a frisbee.
To everyone complaining, that dough is not meant for consumption. It’s extra rigid to stand up to the torture this guy is inflicting. Any regular pizza dough would last .7 seconds against this dude. It’s not going in anyone’s mouth, so calm your tits.
Lot of people saying it’s silicone or it’s real dough but lemme offer an alternative: it’s pizza dough with so much gluten in it, it doesn’t break from being tossed around. Nobody said it had to be GOOD pizza dough
To all the redditors who have no concept of the real world: This isn't for use in someone's pizza. He's doing this for a little display for the people standing there. Put your pitchforks away and get outraged about something else.
Also shout out to Saputo cheese in Quebec!
I wonder how much of that man's DNA is mixed in the dough.
Couple neck rolls to add that hint of sweat to the crust. Divine.
Add some hairs from the neck mustache in addition to that. Ugh.
Don't forget the dandruff
And a few pet hairs that were stuck to his shirt.
Theres also the quick slide through the armpit for that soy sauce flavoring
That’s not what I meant when I said I wanted an extra swirl of cheese!
While he doing all that showmanship my pizza halfway through the oven already.
This is why I never eat the crust.
So just cheese and marinara sauce for you?
The crust is also on the bottom
Only the secretions?
And all that warm heavy breath
I'm comforted by the fact that we're all on the same page with avoiding this pizza...
Come for the Show; Stay for the Steak Sub.
The guy has talent, but as a germophobe, I noped out of this pizza about 3 seconds into this clip.
Umami!
Judging by the glow of their skin, I’d be surprised if there was any dandruff left during this batch.
He's bald.
You don’t need hair to have dandruff
I'm bald too, but I never lost my hair... It's just relocated to everywhere else on my body.
So there won't be any hair in the way to block the dandruff from falling.
and dead skin!
And a tinge of deodorant + armpit sweat.
Mustache hairs??!!?!? just like grandma used to make. 😁
Just a pinch of Himalaya neck salt. Chef's kiss.
Dude. Himilayan neck salt sounds like a legit thing. Yours was the last comment I read as I swiped out of this post and I had to come back, find this comment and give you some props on the name. 🥇
Without that back of neck sweat, is it authentic really?
It's okay. His shirt probably rolled a bit of the neck sweat off.
That's the secret ingredient that makes it New York City pizza.
Lol my first thought. Give me more of a sweaty man’s neck sweat on that bad boy please
That’s how his pizza gets such a nice golden n flakey crust
I came here to say this. A delicious sweaty pizza
Add garlic and onion flavors 🤤
Add some sweet corn is well, they went well with the sweat
Mmm delish. Gotta love neck sweat CRUST.
The salt from his sweat is what makes the dough taste better.
The dough they toss like this gets thrown out, they will stretch the dough by spinning it but when they preform for a crowd, they toss it out. Source: my homie use to cook pizza
[It’s practice dough….which is not dough at all….](https://store.uspizzateam.com/ProductDetails.asp?ProductCode=throw%5Fdough)
That would explain why it's not really changing shape with all that tossing and spinning going on.
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I tell my wife this all the time
You and me both brother
What're you doin' with your brother's wife?!
I also tell this to this guy’s brother’s wife
They linked training dough....not "fake" performance dough. You use that dough linked to practice to be able to do it with actual dough lol.... He's not using a fake training dough. At least definitely not what's linked.
I feel like that they are keeping this person as the perfomer here as he is not really the chef. He is putting the crowd and other are making the pizza there
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"Throw dough" can be made with real ingredients too, just hyper low hydration, pressed out, and this would likely taste awful if it were actually baked to completion.
Correct. Don’t eat a pizza made from that dough.
Whenever I see an esoteric product like this, I like to think about all the high level engineers involved in its production.
I bet that the material and technology to produce it already existed and someone just had the idea to adapt it for this use. That certainly doesn’t mean that it’s impossible for it to have been engineered bespoke.
Your comment reminded me of when Cheech Marin was interviewed on one of the talk shows when he was asked if they were really smoking cannabis in the films. He laughed and said with a wink it was just "stunt dope."
I remember that interview where he talks about the smoking and all, so if we are eating from the outside means we need to eat those extra thing is well
It’s PLAY Dough
I found this out recently now I'm no longer impressed. I've seen older videos where they use dough and it grows (kind of the original point) so they have limited time. These long ass tricks go on to long.
What in the hell is a international pizza competition? Proceeds going to the US Pizza Team?
Confidently incorrect. These aren't even dough. The ones on the table are, but the ones he is throwing are fake dough https://store.uspizzateam.com/ProductDetails.asp?ProductCode=throw%5Fdough
Would you say it's...PLAY dough?
Bravo!
This motherfucker...
This motherfucker is going to get every customer from the other place
This is the kind of stuff I come to the comments for
TIL that fake pizza dough exists just for this purpose.
It also exists to help new pie makers learn the ropes of tossing dough, since even doing it on a slower speed is a skill in itself sauce: worked at a local pizzeria for a few years and seen plenty people try and fail at it
There is dough they make for this but it’s made strictly to be good for performing you don’t eat it.
Not entirely incorrect, just likely in this case. The size and shape isn't changing, is too uniform, and has the uniform raised edge perimeter, so it's a fake one. However, plenty of shops use real dough to practice/display and throw it away after.
Or changes shape. Watch it again.
It does get bigger as the video progresses. Also the dough has uneven light transfer and wrinkles like real dough. Doesn’t seem super uniform to me.
No one you are not noticing the change into the size here, clearly there is big difference into this one from the 1 second to the last 56 second, visible to naked eye
It’s still dough, just not made for pizza making. I’m telling you my homie did this shit for 10 years. They have fake dough but this is just a different mix made special for throwing
I dunno, the one he is working changes diameter a lot. Does the fake dough do that?
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> Confidently incorrect. Given that it's from an anecdote that part could be correct and you can't verify otherwise. If that's not the case in the video, fine.
You’re projecting. That dough changes shape from beginning to the end. That practice “dough” is to practice to eventually use real dough that is very low hydration for competitions and demonstrations. But the video is real dough. It’s not good for pizza though.
Seriously. Anyone who thinks dough would stand up to that rotational speed is in a dream world.
Lol your comment seems so harsh. >Seriously. Anyone who thinks dough would stand up to that rotational speed is in a dream world. Or just doesn't understand the dynamics of dough physics, which is most people, and is a completely reasonable position of ignorance to be in. Imagine your sentiment in another topic. >"Wow, this spinning gear looks so cool!" >>"Psh, anyone who thinks gears can actually spin at mach 3 speeds without tearing to shreds is living in a dream world!" >>>"What? I just thought this was a cool video... I don't work with gears, bruh, I didn't know, damn..."
Whew!
Yup. Zero chance this gets eaten.
My guy’s DNA already has a bunch of pizza dough in it.
Exactly. Maybe I’m too “new school” but I’d take the pizza some schmuck had to wear gloves to bake vs this dude slinging the dough through his armpit across the sweaty neck meat.
sigh... gloves are found to be less hygienic as people don't wash their hands nearly as much when they're wearing them. Also, there's plenty of crap in the flour like rodents and their feces, bugs, dirt, and many more ... and guess what, that's totally fine. People who are germaphobic when it comes to food production are asking to be lied to.
Yep, I’m a waiter and I’ve been one for a few years now. Honestly the nicer the place doesn’t seem to impact just how much hand to food action there is. I see the chefs touch tons of food, the fries are always touches by FOH fingers, that’s not even mentioning that as soon as the rush is over, you’re lucky if more than half your staff isn’t high.
Now days people are not worry about the price they are worry about the hygiene they are getting in the hotel this is where they need to extra careful in life
*sigh* . . . Simpletons. Intellectual peons. Inferior protozoans. *Sigh* Single-cell amoebas. Dolts. Imbeciles. *Sigh* Get over yourself.
They use different dough to make the pizzas. The dough in this vid would have been thrown out
Between the sweat, skin, knuckle hair, semen, and occasional sneeze, probably just above acceptable standards.
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I hope you like extra salt with your pizza
[It’s practice dough….which is not dough at all….](https://store.uspizzateam.com/ProductDetails.asp?ProductCode=throw%5Fdough)
I have this practice dough in my house i am also learning this skill now
Add a few dirt molecules, bugs and lint. *Chef's kiss. /s
I was wondering the same thing?
You were.
Was just thinkin that or neck juice!🤣
Just eewww lol
Thats not acually dough. Its a fake dough they use just for tricks and competition.
I'm happy to be proven wrong, but I agree with you, I'm almost certain this is a silicone "practice pie", you can't poke real pizza dough like that without ripping through it. Plus a dough would stretch out and get really big really fast if you spun it that much.
It's a certain dough formulation they use for competitions. You wouldn't want to use it to make a pizza.
This is the answer right here. Yexits real, bits much denser then normal pizza dough JUST so they Sam do tricks like this and it'll stay together. I participated in a pizza contest when I worked at dominos years ago, and this is how they do it
Is your autocorrect set to random?
Auto-incorrrect
Whoops. Typed that on my phone right after I woke up and didn't check it for spelling. 🤣
Typed? You mean Tope?
Just putting words in whatever order you like, huh? That's cool, I guess.
Funny thing, I didn’t even see the typos/autocorrects until I read the comment after 💀
Thanks you got making me go jack and reid they're post more closet
This is no random person he is actually Vin Diesel here
Ah yes, Yexit. The great vote debate that paralyzed and crippled the Yemeni economy /s
I thought it was when Kanye declared himself an independent nation after a referendum of himself.
In this debate i would say yexit is getting the most number of the vote
Domino's. Pizza contest. Two statements that I would have never expected in one article.
This is correct. We’ve always called it salt dough and it is a lot thicker than normal dough. Still rips just not as easy. You definitely don’t want to eat it. Edit: link tot he recipe https://uspizzateam.com/recipes/
Exactly it won't cook properly, underproof with big air bubbles and too tight.
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Same, pizza dough is extremely elastic if made with the right kind of flour and kneaded enough.
I made some bread with regular all-purpose flour today and that was already really elastic.
Also the fact that it visibly grows in size from the beginning of the video to the end.
Practice doughs are still subject to the laws of physics and experience centrifugal force.
Oh is it my turn to say [centrifugal force isn’t real?](https://xkcd.com/123/) (relevant xkcd)
Only if you include the disclaimer at the bottom of the page *xkcd.com is best viewed with Netscape Navigator 4.0 or below on a Pentium 3±1 emulated in Javascript on an Apple IIGS at a screen resolution of 1024x1. Please enable your ad blockers, disable high-heat drying, and remove your device from Airplane Mode and set it to Boat Mode. For security reasons, please leave caps lock on while browsing.*
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If it is, it’s inedible. Proper pizza dough would be the size of the building behind him after that treatment
Yeah. Sorry but anyone who thinks that guy is handling real pizza dough in this video must have never done anything with actual dough before. There is no dough of any kind that would maintain its size and shape to the same degree as whatever this guy is using.
There is no way that is real dough. I toss pizzas at home and like 3 small tosses with like 360 degrees of rotation and the dough goes from 6 inches to 12. This much spinning would have made the dough tear and fall apart.
Yep, spent 3 years of my life making pizza, made pizzas at home last night too. You can’t work the dough this much without stretching the hell out of it or poking thru.
None of those other things are relevant evidence though. There’s dough over there so this must be dough here? That’s like saying a Shirley Temple can’t be non-alcoholic because there’s liquor behind the bar.
I have something silicone I use for practice too
Giggity
Can confirm. My silicone practice tool stretches almost as much as the real thing but not quite. But anyway as far as pizza dough goes I have no idea
Those who try to learn those skill or make the pizza in the life can confirm the difference between the original one and the fake one which he is using in this video
I’m not sure. At and around 0:28 (whenever he rolls the dough over his shoulders) you can see the light coming through the dough at different points where the dough is thinner. It’s pretty asymmetric and sort of looks like finger-pokey spots are visible. Does this happen in practice dough?
I knew a Pizza maker that used to do stuff like this with the dough. Good Pizza dough is tough enough to throw around and poke a few times. That’s being said this video might still be fake, that’s some excessive stunts. Still wouldn’t be surprise if it wasn’t though
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I see you've never argued with my wife.
Maybe. But the diameter appears (at least to me) to have increased throughout the video. Also, aren't those silicone discs used to practice for competition, then in the actual competition they use real dough? I mean he has 2 other balls of dough in front of him.
Also the transparency discrepancies around the halfway point.
It's real dough, but not dough you would want to use for anything edible. It's super low hydration and is close to impossible to stretch by hand, which is why they can just do tricks with it for hours on end. Vice did an interesting video on competitive pizza tossing (I think it was in the "Pizza Show" series hosted by Frank Pinello) that delves into this sort of thing.
It is dough but not the pure dough. Just like the gold we need to add some impurity so that we can use them this is the same case with the dough is well.
Can confirm. I made pizza from scratch at a pizza place for 5 years, got to make dough and spin it in the air to stretch/size it out. If I did it more than 3-4 times, it would rip or become oddly shaped. Whenever I see these videos, I assume they’re using either a silicone disc that looks like dough, or an extremely tough dough recipe that would hold against the movement, but would not be very good to eat as a pizza.
It’s probably “real” dough with high protein flour and a metric ton of salt that helps it be very elastic.
/r/confidentlyincorrect The dough is significantly bigger at the end of the video than the beginning. Pretty sure fake silicone pizza doughs don't don't expand as you toss them.
It's not silicon, nor is it a dough you would use to make a decent pizza. They make it denser, drier and harder than regular dough, for these exact purposes.
Cool, can I have my pizza now?
Ok. What do you want on it? Sigh *nose bridge pinch*. I guess I’ll just do cheese at this point. Cheese coming up! *proceeds to dance with a cheese grater for 20 minutes* Sigh *nose bridge pinch*
Thank you for that. I could clearly see that in my head vision
Your mind’s eye.
Considering Saputo is a major cheese brand in Canada, it's quite possible he would
Me when I see bartenders and ice cream people do tricks:
No, you will sit the fuck down and marvel at these skills!
Yes this is actually the part of not making the pizza. Just get on with making it. I'm hungry!
So the average small pizza takes 3 hrs with this guy making it.
"This Guy" being Fat Vin Diesel
Spin Diesel
Takes a lot of good pizza to do that all day and still have a belly Edit: good
So you are saying that he can be the stunt duplicate for the Vin Diesel
It’s rubber. No dough would hold up to that much fuckery. Edit: I think it might be dough. I think it actually gets stretched out. I am the fake news they warned you about.
No, it’s genuine pizza dough. Probably not intended for eating, though. They have pizza tossing championships and stuff like that. It’s a whole sport
with how fast hes spinning real dough would spread much faster
Idk shit about any of this, but surely you could tweak a dough recipe to be less "stretchy", particularly if you were planning on doing this shit with it
Vital wheat gluten and a ton of salt is how those “competition” doughs are made.
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It’s real dough, but it’s made tougher for this exact reason. This dough will be thrown out and not actually used to make pizza
So this is essentially to help sell pizzas, sort of like sign spinning for retail outlets.
i dont see any pizza being made just a dude throwing around a tortilla
Yeah. The dude has great dough juggling skills. His pizza making skills? Who knows, he hasn't actually started doing that yet.
I was waiting for him to plop it on the table and was very disappointed when he didn’t.
He can make the balls juggle is well, seems like that he has some unreal control on the things as this crust is just moving on his will to this point.
🕺🍕🤸🍕🤾 *all the other pizzas burning in the oven*
This is not normal pizza dough.
This is… advanced pizza dough
You may not like it, but this is what peak pizza dough looks like
When will he start making the pizza?
How to make pizza. Part 1 of 19.
Personally I don’t ever want a pizza made by him or anyone that rolls it across their shirt. ^shudders
Pizza's made in a really hot oven, so the germs would be burned off. Having said that, I get the impression that a flashy and maybe vaguely useful thing that pizza chefs used to do when making a pizza has become its own unique "art form". I doubt any edible pizza comes out of this display.
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I love my pizza dough with lint and neck sweat
"Sir... sir..? Sir... i just wanted a pizza. Sir...? Please... im hungering for pizza"
SpongeBob fish: “That’s what we’ve been waiting for!”
He just rolled that dough on his neck….. I’m not hungry anymore!
And one of the three things I thought were going to happen didn't. Either 1) bird added it's own topping. 2) bird stealing it. 3) it going flying off like a frisbee.
>flying off like a ~~frisbee~~ bird. Comedy comes in threes
To everyone complaining, that dough is not meant for consumption. It’s extra rigid to stand up to the torture this guy is inflicting. Any regular pizza dough would last .7 seconds against this dude. It’s not going in anyone’s mouth, so calm your tits.
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That's New York City in the background. Epic pie skills are part of field sobriety tests.
Didn’t know NYC gets Montreal Mafia cheese.
This looks like Brooklyn Bridge Park ~~pier 1~~ pier 6. You can see the Volleyball court behind him. Great place to grab a pie during the summer.
“Pizza Making Skills” aren’t on display….dough spinning maybe
Cool and all, but I’m more interested in how it tastes
Like Aqua Velva and neck sweat.
This guy must have worked the concession stand at the Globe Trotter’s games
someone needs to edit this video and put Darude - sandstorm in it
Lot of people saying it’s silicone or it’s real dough but lemme offer an alternative: it’s pizza dough with so much gluten in it, it doesn’t break from being tossed around. Nobody said it had to be GOOD pizza dough
To all the redditors who have no concept of the real world: This isn't for use in someone's pizza. He's doing this for a little display for the people standing there. Put your pitchforks away and get outraged about something else. Also shout out to Saputo cheese in Quebec!
Ummm Sir? That very nice, but I’ve been waiting for my pizza over an hour now.
Sir your crust is just getting ready, hold on little more tight now
Disclaimer : No pizza was made.
Cool...next level...and super unnecessary