I'm back from my hometown of TRENTON NJ and had a great meal at DELO's Tomato Pies in Robbinsville.
The server was very forthcoming. He is moving to Texas soon and he also makes dough at the Hudson st. location on Sundays.
Great people, very open and I highly doubt they are aware people like us are this nuts.
Our server said the sauce again is definately 6 in 1 tomatoes mixed with plum tomatoes (i'm guessing canned redpack plum)
The flour is "Pillsbury Regular Flour" these were his exact words.
I asked if the dough was aged in a cooler, he said yes, cold rise for a couple days at least.
The dough has NO sugar. OIL, FLOUR, WATER and SALT. That's it.
He thinks the yeast is made for them, he doesn't know where they get it from. He thinks it's a special order possibly.
I should have pressed this more. He should know what the appearence of the yeast is and I didn't ask!
550 ovens. Server told me and I saw this.
Pizza is not 4 minutes bake time. The call I made prior where the guy who answered stated 12-15 minutes, was WAIT time.
It was abut 9-10 minutes in the oven, moving the pie from the top to the bottom.
Our server said "10 minutes tops" I agree and saw firsthand.
I was wrong on the semolina for peel. Server/dough maker kid said it was cornmeal. (It looks like fine whitish yellow cornmeal)
all hand kneaded of course
He said there is not a lot of water (high oil % perhaps to explain extensibility?)
Crust was in fact crackery, there i said it.
It was charred all around, crunchy and some spots chewy towards the middle, but always a crunch first.
crackery and airy/light is a good description.
The crust has a subtle sweetish taste like biscotti. I know this sounds odd but it has a faint biscotti flavor (the yeast?)
I went to Delorenzos Pizza in the clover plaza the next day and even though it's a different family member, I detected that same "biscotti"
flavor in their crust too. The flavor is IDENTICLE, but Delo's Tomato Pies are more charred overall and crunchier toward the middle and more uniformely crunchier. The rim's on both shatter and taste the same.
The bottom of the pies were wavy, undulating, uneven. cratery.
They are not flat like the bottom of an apple pie crust.
All pieces stand out stiff except the middle pieces IF they have toppings to weigh them down.
I ordered three pies, so I know this.
so....a plain pie will not droop on any slice. A sausage pie may have droopage for the middle 2 peices, cause they are longer and
weighed down slightly.
I very exited about this news, this supplements and updates my above post.
I was paying way more attention this time.