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1
New York Style / Re: Frank Giaquinto came to my pizza stand today
« Last post by pythonic on Today at 08:13:40 PM »
Nate,

Yes, I can ask Frank what his dough ferment time is.  I think Frank told me he lets the Sicilian dough sit out for awhile to proof before putting on the sauce and then par-baking.  I don't know the exact ferment time though.

Norma

I proofed mine as well for about an hour.  Looks like I need to par bake longer so I can bake my cheese less too.
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New York Style / Re: Tried Franks sicilian dough formulation
« Last post by Pete-zza on Today at 08:11:30 PM »
Nate,

Norma may want to check with Frank but if the salt and sugar in the formulation at Reply 223 at http://www.pizzamaking.com/forum/index.php?topic=33753.msg339091#msg339091 and converted to baker's percent format by Jonas at Reply 228 at http://www.pizzamaking.com/forum/index.php?topic=33753.msg339102#msg339102 are volume measurements and not weight measurements, then the percents you used for salt and sugar will be off a bit.

Peter
3
New York Style / Re: Frank Giaquinto came to my pizza stand today
« Last post by norma427 on Today at 08:10:15 PM »
Can you please ask frank what is his dough ferment time is.

Nate,

Yes, I can ask Frank what his dough ferment time is.  I think Frank told me he lets the Sicilian dough sit out for awhile to proof before putting on the sauce and then par-baking.  I don't know the exact ferment time though.

Norma
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First and third links work. Thanks.
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New York Style / Re: Tried Franks sicilian dough formulation
« Last post by norma427 on Today at 08:07:34 PM »
Nate,

Did you ever try a Sicilian pie like that before?

Norma
6
Earlier in this thread, I noted that some of the early MM photos that were originally hosted on flickr.com could no longer be accessed. Today, out of curiosity, I went directly to the flickr.com website and, after logging in, did a search for the original flickr photos. My recollection is that the photos were originally taken at the MM Austin, TX location. The first two links are to those photos, and they were taken by Griset Photography and are in black and white. The third link is to other photos of MM dough balls/skins. I don't know if the links will work for others, but the only way to know is to post this and see what happens. If the photos appear, the arrows (left and right) can be used to see related photos.

https://www.flickr.com/photos/jasongriset/1336195111/in/photostream/

https://www.flickr.com/search?text=Mellow%20mushroom%20dough&sort=relevance

https://www.flickr.com/photos/debstb/4570309158/in/photolist-7XS2FL-7XS2wW-7XS2CG-7XNLDt-7XS2H9-7XS3sW-7XNL9g-7XS34b-7XS2AS-7XNLWZ-7XS3hS-7XNLc8-7XNLvB-7XNLrx-7XS2T1-7XS3vo-7XS2YY-7XNLyH-7XNLtK-7XNKQn-a26s7B-9tkc81-ds3Jkw-9sANXb-7D3bhB-6PLENw-fHbQny-7XY1vN-6zKq1p-85u65J-7vXzn8-f7uLxD-e4snrt-6EX1ak-bEnvrS-aiJYPQ-e2yNL3-a8Ey1v-4hLDAc-84CyhT-cnsais-65NLBu-7tYULa-7WVxMQ-7FDvkE-6quubM-dBkKNF-6GTV5u-cVgPvf-oxpppV/

Peter

I can see the 5 photos in your first link.  It appears that MM dough balls are put into plastic bags at some point in time.  I wonder if that is before they are frozen.  I also see the dough balls are heavily covered with what appears to be cornmeal.  What do you think that string on a wooden handle is for? 

I can also see the photos in your second link. The photo under Amy Wood and the caption we are thick in dough at Mellow mushroom almost looks like the dough is yellowish, or not as dark as my MM dough attempts.  It says in the one photo of the MM dough balls in a line, that they are the ones that are used for testing batches. The MM pretzels look different in the different photos.

The third link also works to show the photos and captions.  Under the caption Making Pizza at Mellow Mushroom April 2010 001 those dough balls look darker.

Do you have any conclusions after looking at all the photos?

I did not have to log in to look at the photos. 

Norma
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New York Style / Re: Frank Giaquinto came to my pizza stand today
« Last post by pythonic on Today at 08:01:59 PM »
Norma those pies look great.  Can you please ask frank what is his dough ferment time is.
8
New York Style / Re: Tried Franks sicilian dough formulation
« Last post by pythonic on Today at 07:58:29 PM »
Nate,

Can you point me exactly to the recipe you used, and also the amount of dough you used and the pan size?

Peter

#228.  16x16 pan.
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New York Style / Re: Tried Franks sicilian dough formulation
« Last post by pythonic on Today at 07:56:49 PM »
Nate,

You did a great job with your Sicilian pizza.  It looks very good!  8)  I think Franks said his dough ball weighed 3 lbs. for a 16"x16" pan. 

I can show Frank your Sicilian pizza when he comes to market again.

Norma

I think my dough was unkneaded and over fermented.  I will try another batch next week with the correct hydration.
10
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by joeminghia on Today at 07:41:52 PM »
Looks great.  Care to share your clone sauce recipe?  ;D


Sure thing!

http://www.topsecretrecipes.com/McDonalds-Special-Sauce-Big-Mac-Sauce-Copycat-Recipe.html

I found this was ALMOST perfect, needed just a touch more French dressing and sugar than what the recipe suggested. I tripled the recipe and put it in a giant squeeze bottle for unlimited Big Mac sauce ;D. You'd have to blend/process if putting it in a squeeze bottle, the pieces of onion and relish tend to block the opening.
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