Author Topic: ???New Yorkapolitano???  (Read 4133 times)

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Offline Villa Roma

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???New Yorkapolitano???
« on: January 26, 2008, 05:51:41 AM »
New Yorkapolitano!  :o. Is there such a thing? Well there is now! These two pizzas were cooked on the LBE at 625 degrees. I wanted to blast them off at around 750+ but I was on the last gasps of my propane tank and that's all she'd give me. Another 100 degrees and I'd be charring with the big dogs. Cook time was 2 1/2 minutes.

I used GM unbleached AP flour, water, yeast, SD starter and salt. These pizzas were so light, HOW LIGHT WERE THEY? Well they were so light that I thought I was going to have to tether them down so they wouldn't float away.  :-D

Next time I'll have a fresh tank of gas and you can bet I'll be looking to break the 2 minute barrier.

   Villa Roma

« Last Edit: January 28, 2008, 12:52:06 AM by Villa Roma »


Online Pete-zza

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Re: ???New Yorkapolitan???
« Reply #1 on: January 26, 2008, 06:41:18 AM »
New Yorkapolitan!  :o. Is there such a thing?


Villa Roma,

With a slightly different format, that is a term that David Rosengarten has used for the NY "elite" style of pizza, as noted here: http://www.pizzamaking.com/forum/index.php/topic,3714.msg31078.html#msg31078 (Reply 13).

Peter

Offline 2stone

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Re: ???New Yorkapolitan???
« Reply #2 on: January 26, 2008, 09:00:10 AM »
Villa Rome,

Nice looking pies....
Maybe "Artesian Pizza"
I'm thinking that might be
what I'm going to start calling mine.
(the artesian baker in our area gets three times the
price for his bread....so maybe thats influencing me!!)

willard
2Stone blog: www.2stoneblog.com

Online Pete-zza

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Re: ???New Yorkapolitan???
« Reply #3 on: January 26, 2008, 09:14:38 AM »
Villa Rome,

Nice looking pies....
Maybe "Artesian Pizza"
I'm thinking that might be
what I'm going to start calling mine.
(the artesian baker in our area gets three times the
price for his bread....so maybe thats influencing me!!)

willard


Willard,

Do you mean "Artisan" rather than "Artesian" (http://www.google.com/search?hl=en&safe=off&rls=com.microsoft:en-us&defl=en&q=define:Artesian&sa=X&oi=glossary_definition&ct=title)?

Peter
« Last Edit: January 26, 2008, 10:29:23 AM by Pete-zza »

Offline Villa Roma

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Re: ???New Yorkapolitan???
« Reply #4 on: January 26, 2008, 10:22:50 AM »
Willard.....Thanks, it seems it's all marketing these days. Call something antique or heirloom and you can get twice as much on ebay! Call your restaurant a bistro and cha-ching! Create a niche and fill it, that's the ticket!

     Villa Roma

Offline Villa Roma

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Re: ???New Yorkapolitan???
« Reply #5 on: January 26, 2008, 10:38:18 AM »
Here's some pizzas I made before the side vent mod. They came out great but I had to crank the gas to get the bake time down to 2 1/2 minutes. A lot of the heat was going around the pizza and up the top vent. That was before I added the tin can vent which made the LBE cook much better. The standard vent was only 3 square inches and the tin can is 8. With the addition of the side vent, I'll have a total of 20 square inches of ventilation to work with.

    Villa Roma
« Last Edit: January 28, 2008, 12:39:52 AM by Villa Roma »

Offline 2stone

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Re: ???New Yorkapolitan???
« Reply #6 on: January 26, 2008, 12:23:31 PM »
Hey Peter,

I guess it depends......................

Artisan bread   http://www.artisanbakers.com/about_bread.html

Artesian bread   http://www.featurepics.com/online/ArtesianBreadPictures72572.aspx

Now I gotta think!!

willard
2Stone blog: www.2stoneblog.com

Online Pete-zza

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Re: ???New Yorkapolitan???
« Reply #7 on: January 26, 2008, 12:38:54 PM »
Willard,

Use well water for your doughs and you should be fine with Artesian ;D.

Peter

Offline sourdough girl

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Re: ???New Yorkapolitan???
« Reply #8 on: January 26, 2008, 01:36:59 PM »
And the Devil can cite Scripture unto his own purpose!   >:D   :-D 

Just goes to prove that, just because you can find it on the internet, doesn't make it so!

 :-D  :-D  :-[  :-D

~sd
Never trust a skinny cook!

Offline bolabola

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Re: ???New Yorkapolitano???
« Reply #9 on: January 28, 2008, 12:11:54 AM »
Great looking pizzas villa roma :pizza:
Pizza Rocks


Offline ehanner

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Re: ???New Yorkapolitano???
« Reply #10 on: January 28, 2008, 01:18:38 AM »
Now you're cooking Villa Roma!! It would be interesting to know if you even need the can vent. Could be the front door would be just right. I'm set to pick up my gas tomorrow to give my LBE a test run while I wait on the custom ceramic dome. It's supposed to be above freezing here for a day so wish me luck.

Eric

Offline Villa Roma

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Re: ???New Yorkapolitano???
« Reply #11 on: January 28, 2008, 02:08:31 AM »
Eric..... I never tried a high heat run with the can vent. The stock vent worked great but I could tell the LBE needed more venting so that's why I added the can vent. I think the stock vent with the side vent is the best combo but the can vent brings a nice "Beverly Hillbillies" flare to the LBE.  :-D  I'm sure Uncle Jed and Granny would be proud!

    Good Luck.....Villa Roma
« Last Edit: January 28, 2008, 02:30:31 AM by Villa Roma »

Offline mdenny

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Re: ???New Yorkapolitano???
« Reply #12 on: January 28, 2008, 02:31:00 PM »
New to the game.... What's an LBE???

Offline Villa Roma

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Re: ???New Yorkapolitano???
« Reply #13 on: January 28, 2008, 02:44:22 PM »
Little Black Egg.

http://www.pizzamaking.com/forum/index.php/topic,4753.msg40365.html#msg40365

Follow the link and welcome aboard.

   Villa Roma


 

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