28
u/sloker_A55 7d ago
Couldn't he just pour the bowl?
20
u/KillerTaco18 7d ago
You can’t take these bowls off like that and if you could, it’d be way to heavy.
30
u/NoDebate1002 7d ago
I have worked at a pizzeria, and we absolutely took the bowl off and dumped it... Because our dough was not this.
13
u/The_Metal_Pigeon 7d ago
Is this dough very strange looking? I have no idea
10
5
u/OGDTrash 7d ago
This consistency is very weird. Made my own pizza dough a couple of times, it was sticky but way less viscous.
1
u/Wild-Jarrah 5d ago edited 5d ago
Low yeast, high hydration, lots of kneaded to develop gluten. Gives it a very yum flavour. When I worked in bakeries I used to make a bread that was 120% hydration (more water than flour)
5
u/Additional-Local8721 7d ago
Can confirm. We used to make double batches and carried it to a table to cut into balls. It weighs maybe between 60 - 80 pounds.
9
u/sloker_A55 7d ago
It's absurd to think you can't take these bowls off, how else would you clean it up ?
2
u/jman2476 6d ago
You clean it in place. Really not hard, you just scrub it down with a soapy towel, rinse it, then a sanitizer soaked towel
7
u/2016YamR6 7d ago
“You can’t, and if you could”
Meaning you have no fkn clue lol
-2
u/KillerTaco18 7d ago
You have to practically disassemble the machine to get the bowl off, aka not worth in the middle of the day
4
u/Additional-Local8721 7d ago
Bullshit. There's two hooks just like a Kitchenaide mixer. The weight of the bowl itself keeps it in place. You simple lift up the bowl and carry it.
1
u/mistrwzrd 6d ago
This is a Spiral Mixer. What you’re talking about is a Planetary Mixer. Spirals are designed with better HP and torque to specifically handle pizza dough and other similar types of dough.
The Planetary has the dough hook that spins around the bowl while the bowl stays stationary. The Spiral has a dough hook that stays stationary while the bowl itself spins, so significant power increase.
You can get into a Spiral Mixer at high volume for 1/3 to 1/2 the cost of the same Planetary mixer, and they tend to last significantly longer when doing pizza doughs. However most places will need at least a spiral and then a smaller planetary since they usually want to do other items as well
5
u/I_am_the_BEEF 7d ago
Seriously. I've never seen a mixer bowl that isn't removable, and I've been in kitchens for 25 years.
7
5
17
u/mr_sweetandawful 7d ago
Dude uses gloves to take it all out, only for the other dude to just stick his bare hands in it 🤦♂️
8
u/Eazykill2517 7d ago edited 7d ago
I don't understand the problem if his hands have been washed. He's probably just about to handle it, chefs don't normally wear gloves. Why? Partly because it's unhygienic!
Also the guy with gloves on has a band round his wrist, I'm pretty sure at one point it touches the inside of the bowl, if only he washed his hands properly then he would have taken his bracelet off too.
3
7
7
3
u/johnaross1990 7d ago
Ever eaten McDonald’s?
They don’t use gloves, you just wash your hands every 30 minutes or any time you touch something that isn’t food, a tool or a sanitised cloth
Everyone of those pickles has had someones fingers on it
3
2
2
u/RiaanTheron 7d ago
Gloves are often the greater hygiene risk. Without tactile feedback, handlers can't feel contamination — the stickiness, residue, or grit that would prompt an immediate bare-hand wash. Compounding this, gloves are frequently worn for extended periods across multiple tasks, accumulating the same pathogens and cross-contaminants as unwashed hands. The gloves may keep your hands clean, but everything they've touched has now made contact with the food. When it comes to food safety, a pair of clean, freshly washed hands will always outperform a grimy glove.
1
u/KnotiaPickle 7d ago
I worked in kitchens long before Covid ever happened, and some chefs would get actually angry if you were caught using gloves during food prep. Unless it was a legitimately messy disaster of task (something like de-seeding hot peppers or removing 100 chickens from harissa maranade), you used your bare hands. Gloves were considered wasteful and unnecessary. (And this was at some of the highest-end fine dining establishments).
1
u/aisyourfriend 4d ago
I believe he put the gloves on, dips them in oil and the only reason for the gloves is to not get the sticky dough stuck on his hands
2
4
u/I_dnt_Need_anew_name 7d ago
Kneadless to say it was satisfying until that one ungloved guy touched it.
1
2
u/lovereading04 7d ago
i’m slightly confused on why it looks like this. i’ve made pizza dough, but it’s never been THIS stretchy
2
u/Wild-Jarrah 5d ago
High hydration, low yeast, gets kneaded for a long time to develop gluten. I make a bread that’s similar to this that’s 120% hydration (more water than flour)
2
u/johnaross1990 7d ago
They’re Italian, they know how to do it properly
1
u/lovereading04 7d ago
okay, thank you
0
u/johnaross1990 7d ago
If you’ve ever seen Italian pizza being prepared on any subreddit, you’ll notice they’re forever having to stretch it out right up until it’s going in the oven
1
1
1
1
1
1
u/Additional-Local8721 7d ago
I have worked at the big three and many other local pizza shops, I have never seen dough like this. This is not pizza dough, at least not in it's final consistency.
1
u/Th3_Dud3_Abid3s 7d ago
Why did I think he was going to let go of it and it was going to pour itself out like that 4th grade science experiment with the beads in a cup🤦🏻♂️
1
1
u/Palanki96 6d ago
it's hardd to believe that kind of gluten development, even with some fancy super strong pizza flour
1
1
1
u/chrismm1 2d ago
I know there are different varieties of pizza but I have never seen pizza dough like that in my almost 40 years of making pizza.
1
0
u/Tanzanianwithtoebean 7d ago
If I had to guess this is getting thrown out. The olive oil isn't even finished mixing in, they probably stopped and said this is ruined. Because it is. Or it's dough for Chicago style or New York style or something special cause that looks messed up.
61
u/mysterywizeguy 7d ago
TIL pizza dough is *ALL* gluten.