Author Topic: Vito and Nicks Clone  (Read 2696 times)

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Offline pythonic

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Vito and Nicks Clone
« on: December 01, 2013, 07:58:40 PM »
I really want to cook this on the stone for the entire time since the screen made the edges a little chewy.  I may have to use a big piece of cardboard and parchment paper for a proper launch of a 16in.

This was cooked on screen for 9 mins and 3 mins on stone at 450F.
If you can dodge a wrench you can dodge a ball.


Offline Musky

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Re: Vito and Nicks Clone
« Reply #1 on: December 01, 2013, 08:55:11 PM »
I launched a 16" NY style yesterday on parchment off of the plastic pastry sheet on which I roll/shape crusts.  Had to pull the rack out a bit so it wasn't ideal. 

Kevin

Offline Pete-zza

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Re: Vito and Nicks Clone
« Reply #2 on: December 01, 2013, 08:59:40 PM »
Nate,

Have you ever had a real Vito & Nick's pizza and, if so, how did your pizza compare? Also, what recipe did you use for your V&N clone?

Peter

Offline pythonic

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Re: Vito and Nicks Clone
« Reply #3 on: December 02, 2013, 01:25:28 PM »
Nate,

Have you ever had a real Vito & Nick's pizza and, if so, how did your pizza compare? Also, what recipe did you use for your V&N clone?

Peter

Peter,

I have not.  I've only had Vito and Nicks II which is total crap.  Here is the recipe I used.  These pizzas must be cooked 100% on the stone though to do them right.  This dough was a little wet actually as that is why I screened it (which actually ruined it).  I did make another the night before though on the stone and it was decent.


Flour (100%):    289.51 g  |  10.21 oz | 0.64 lbs
Water (55%):    159.23 g  |  5.62 oz | 0.35 lbs
IDY (0.28%):    0.81 g | 0.03 oz | 0 lbs | 0.27 tsp | 0.09 tbsp
Salt (1.58%):    4.57 g | 0.16 oz | 0.01 lbs | 0.95 tsp | 0.32 tbsp
Milk (fresh) (11.48%):    33.24 g | 1.17 oz | 0.07 lbs | 6.65 tsp | 2.22 tbsp
Total (168.34%):   487.36 g | 17.19 oz | 1.07 lbs | TF = 0.076
Single Ball:   243.68 g | 8.6 oz | 0.54 lbs
If you can dodge a wrench you can dodge a ball.

Offline vic311

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Re: Vito and Nicks Clone
« Reply #4 on: December 03, 2013, 12:37:20 PM »
Nate,

Did you have a hard time rolling this dough out?  Everytime I try the V&N's clone recipe the dough seems very difficult to stretch out.

Joel

Offline pythonic

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Re: Vito and Nicks Clone
« Reply #5 on: December 03, 2013, 12:52:47 PM »
Nate,

Did you have a hard time rolling this dough out?  Everytime I try the V&N's clone recipe the dough seems very difficult to stretch out.

Joel

Joel,

Just a little probably because their isn't any oil in their recipe.  Use more bench flour.
If you can dodge a wrench you can dodge a ball.

Offline vic311

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Re: Vito and Nicks Clone
« Reply #6 on: December 03, 2013, 01:44:11 PM »
Nate,

Sorry for the dumb questions but do you use a rolling pin or push it out by hand?

Joel

Offline pythonic

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Re: Vito and Nicks Clone
« Reply #7 on: December 03, 2013, 09:40:16 PM »
Nate,

Sorry for the dumb questions but do you use a rolling pin or push it out by hand?

Joel

There is never a dumb question when it comes to pizza.  I flatten it out by hand till its about 8 inches round in diameter and then the rolling pin takes over.  I used to suck so bad at rolling but practice is all you need.
If you can dodge a wrench you can dodge a ball.

Offline vic311

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Re: Vito and Nicks Clone
« Reply #8 on: December 04, 2013, 12:51:25 PM »
I understand what you mean Nate.  The middle of my thin crust pizzas is always thinner than the edges.....I don't mind practicing however.  :)

Offline Chicago Bob

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Re: Vito and Nicks Clone
« Reply #9 on: December 20, 2013, 05:06:24 PM »
Peter,

I have not.  I've only had Vito and Nicks II which is total crap.  Here is the recipe I used.  These pizzas must be cooked 100% on the stone though to do them right.  This dough was a little wet actually as that is why I screened it (which actually ruined it).  I did make another the night before though on the stone and it was decent.


Flour (100%):    289.51 g  |  10.21 oz | 0.64 lbs
Water (55%):    159.23 g  |  5.62 oz | 0.35 lbs
IDY (0.28%):    0.81 g | 0.03 oz | 0 lbs | 0.27 tsp | 0.09 tbsp
Salt (1.58%):    4.57 g | 0.16 oz | 0.01 lbs | 0.95 tsp | 0.32 tbsp
Milk (fresh) (11.48%):    33.24 g | 1.17 oz | 0.07 lbs | 6.65 tsp | 2.22 tbsp
Total (168.34%):   487.36 g | 17.19 oz | 1.07 lbs | TF = 0.076
Single Ball:   243.68 g | 8.6 oz | 0.54 lbs
Nate,
Please describe your thinking towards not using oil in this formula. Thanks!  :chef:
"Care Free Highway...let me slip away on you"


Offline pythonic

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Re: Vito and Nicks Clone
« Reply #10 on: December 20, 2013, 11:11:40 PM »
Nate,
Please describe your thinking towards not using oil in this formula. Thanks!  :chef:

Bob, 

I don't think it needs the oil because the milk is already there to add tenderness.  A sheeter would be nice though.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Vito and Nicks Clone
« Reply #11 on: December 21, 2013, 10:08:06 AM »
Made this on the BS last night. Used Nate's dough recipe....http://www.pizzamaking.com/forum/index.php/topic,28938.0.html

This is the best thin crust pizza I've ever made at home. Ran the BS pretty low yet still cooked in 7 minutes. That oven is a game changer.  :chef: 

"Care Free Highway...let me slip away on you"

Offline Musky

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Re: Vito and Nicks Clone
« Reply #12 on: December 21, 2013, 10:46:56 AM »
Nice.  Very nice.

Kevin

Offline norma427

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Re: Vito and Nicks Clone
« Reply #13 on: December 21, 2013, 11:40:37 AM »
Nice.  Very nice.

Kevin

I agree.   ^^^

Norma
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Offline Chicago Bob

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Re: Vito and Nicks Clone
« Reply #14 on: December 21, 2013, 03:08:33 PM »
Thank you kind Pizza Pals.  :chef:

Here is one from the V&N restaurant.....I wonder if that is whole milk mozz they're using? 

"Care Free Highway...let me slip away on you"

Offline CDNpielover

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Re: Vito and Nicks Clone
« Reply #15 on: December 21, 2013, 04:11:04 PM »
If you look at the V&N dough making process at
<a href="http://www.youtube.com/watch?v=0Ob1tLx5wiM&amp;t=0m58s," target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=0Ob1tLx5wiM&amp;t=0m58s,</a>
you can see the milk container at about 0:58.  The label is dark blue, which is usually 2% (http://blog.startled.com/post/47530295883/milk-label-color-scheme-standardization).

Offline deb415611

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Re: Vito and Nicks Clone
« Reply #16 on: December 22, 2013, 08:05:44 AM »
Made this on the BS last night. Used Nate's dough recipe....http://www.pizzamaking.com/forum/index.php/topic,28938.0.html

This is the best thin crust pizza I've ever made at home. Ran the BS pretty low yet still cooked in 7 minutes. That oven is a game changer.  :chef:


Bob - do you know the approx stone temp?


Offline CDNpielover

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Re: Vito and Nicks Clone
« Reply #17 on: December 22, 2013, 09:27:40 AM »
Bob - do you know the approx stone temp?

Curious to know this too.  I'm pretty sure most pizza operators use about 425 for midwest-style thin crust.  I'm curious what (if any) advantage a BS would offer for this style that typically uses low temps and long bake times.

Offline nick57

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Re: Vito and Nicks Clone
« Reply #18 on: December 22, 2013, 09:48:27 AM »
That looks like a mighty tasty pie right there! We had a ice storm yesterday, and I watched it while eating a Chi thin style I had pulled from the oven. It is the holiday season for sure. Maybe Santa will bring me a BS.

Offline Chicago Bob

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Re: Vito and Nicks Clone
« Reply #19 on: December 22, 2013, 11:24:35 AM »
Curious to know this too.  I'm pretty sure most pizza operators use about 425 for midwest-style thin crust.  I'm curious what (if any) advantage a BS would offer for this style that typically uses low temps and long bake times.
I cooked that around 520 and it was done in about half the time my normal Chi-thins cook for in a cutter pan. Something very different happened on this bake...I think the biggest difference was that the sauce cooked real hot and boy did it wake the flavor up for my thin crust pizzas now.  :chef:  Crust turned out way different too.  ;)
"Care Free Highway...let me slip away on you"