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Alexander Slanger
Works at Slanger Photography
Lives in Los Angeles
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Alexander Slanger

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Try a version using Fidel's recipe on YouTube. Then compare it to your 3-hour recipe. You decide for yourself.

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Alexander Slanger

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Hi, Fidel. It's been a while. Still making pies almost every week. My most recent issue has to do with......I'm not sure. As I've prepped my last two batches, I've found that the dough is slightly...tough, I guess. As I try to turn and stretch on the counter (marble, actually), the dough does more tearing than stretching. As I knuckle the dough just before dressing it, I can really see the inconsistent structure, and I'm getting tiny tears after building the pie. Needless to say, this creates a disaster, and my only recourse is to stick the pie and peel in the freezer more a minute or two. Any suggestions on what the issue may be? Obviously, I'm sure it could be a number of things, but I'd appreciate your educated guess. Thanks again. 
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If it is tough and tears, there is insufficient gluten structure. Or, you balled the dough too close to the time of baking, thus tightening the gluten structure just before baking. Remember that the climate and weather affect dough just as much as anything else. In the Winter, you can add a bit more water and yeast, and in the Summer you can reduce them. The main thing is to make sure the gluten develops. be sure to knead the dough in short periods with rest periods in between, and make sure you have a smooth finish to the doughball at the end. Make sure there are bubbles forming after 48 hours. Look at the bottom of the container and you should notice bubbles. If not, you may have another problem. In cooler seasons, let your doughballs rest for as much as 8 to 10 hours, so they relax perfectly into soft, easy to work with dough balls. But by far my best advice is to keep a notebook and write down the details of everything from the hydration levels of your dough, to the air temperatures in and outside your home to the final results and your impressions. Then keep experimenting based on your notes and results until you achieve the best pizza you can!
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Alexander Slanger

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Looking to redesign my photography website. Photoshop User Magazine ran an article, and here is one designer's concept.

http://www.behance.net/gallery/Slanger-Photography-Web-Site-Redesign/4983701
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Alexander Slanger

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I've just posted a new blog. Please have a look at http://snorkie128.zenfolio.com/blog/2012/6/shoeing-horses-at-stanford. Thanks for taking a look.
A statue of the horse, Sherwood, juxtaposed against an oblivious live horse.
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Alexander Slanger changed his profile photo.

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Watching an informative webinar by Lindsay Adler at http://www.creativelive.com/live. If only search engine optimization were fascinating.
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Alexander Slanger

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It all comes down to the dough and the heat. I recently purchased a pizza steel, and it kicks the ass of my pizza stone. Still, the dough is soooo important. My current recipe takes 3 days. You CAN create an amazing pizza at home. 
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I create my pizza in 3~ hours, including dough. It's more american-styled, though, but I've not tasted any better pizza yet.
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Alexander Slanger

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Hi Fidel,
Thanks again for all the information. I'm now making pizzas every week, much to my dieting wife's dismay. The pies have been coming out very nicely, and I'm loving my baking steel. My latest question is what can I do to make my dough more consistent? What I mean is that while the dough balls have a great consistency in the ball phase, once I've shaped them, I have thinner and slightly thicker areas. I'd attach a photograph if I knew how to. 
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Hi Alexander, two things affect that. One is how much the doughball has relaxed before being opened up and the other is technique. Ideally, your dough should not fight you much at all when you try to open it out to a disk. If it does, then it needs more rest. As far as technique goes, I may post a video next month on how to do that as it's hard to explain in words. The important thing is to practice opening your doughball slowly and push downward with the entirety of your fingers, NOT fingertips, EVENLY over the entire inner area of the disk. You have to monitor for uneven thickness right from the start and constantly compensate by pushing down on the thickest areas. Hope that helps!
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Alexander Slanger

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Before, during, and after the Curiosity rover's "seven minutes of terror," NASA TV offers live images and analysis. Streaming video.
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Alexander Slanger

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I've posted a new blog about my recent adventures in New Zealand and Australia. Please take a look at http://snorkie128.zenfolio.com/blog/2012/6/from-new-zealand-to-australia
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Have him in circles
27 people
Daniel Dus's profile photo
Sandie West's profile photo
christie poulton's profile photo
Robert Hakim's profile photo
Tess Clark's profile photo
sharon bell's profile photo
B Schlank's profile photo
Christine Ross's profile photo
Eric Murphy's profile photo
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  • Slanger Photography
    Photographer, present
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Male
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Photographer, traveler, husband, pool player, Homo Sapien
Introduction
I am a Los Angeles-based people photographer.
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My wife and I have been to Europe, Thailand, Peru, Africa, Australia, New Zealand, AND Sherman Oaks
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Los Angeles
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John is the best. I recently moved from my place around the corner from his shop, and I will continue to drive out to have him work on my car. Not only does he do a great job, but he's also the only honest mechanic I've ever met.
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reviewed 4 months ago
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