Author Topic: NY style white pie  (Read 591 times)

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Offline Jersey Pie Boy

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NY style white pie
« on: April 24, 2016, 10:18:12 PM »

Have a request from Mrs JPB for an NY style white pie.  I don't see many pictures (any?) of them on the board, but I'll bet some of you know just how I can make this 

I'm thinking there's some ricotta on there, and other cheeses?? But not, as I recall, much of anything else.  Would the ricotta just be applied by the spoonful and melt on the pie? Pretty sure nothing on these is post-bake...  Nothing needs to be sharp, mild would be her preference .

Thanks !

Offline CaptBob

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Re: NY style white pie
« Reply #1 on: April 24, 2016, 10:49:14 PM »
Bill......Walter makes beautiful NY and Sicilian style "ricotta" pies which I've seen first hand. I don't know why I can't copy and paste the link but just google Smiling With Hope Pizza and look at the menu and pictures. Maybe somebody can help me out with the links.......

Bob

Offline hammettjr

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Re: NY style white pie
« Reply #2 on: April 25, 2016, 07:08:41 AM »
My wife requests white pies too. I haven't studied it deeply, but have a few thoughts.

Mozz (LM or fresh) then spoons of ricotta on top (pre bake). A grated cheese is optional.
Olive oil. Likely on top, possibly below the cheese (or even both?).
Garlic. I'm not sure what form is best. It's usually pretty heavy, but base the amount on preference.
Herbs are optional.

Below is a pic from a local NY coal oven place. They actually mix herbs into the ricotta,  but that is not typical.

« Last Edit: April 25, 2016, 07:11:35 AM by hammettjr »

Offline Jersey Pie Boy

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Re: NY style white pie
« Reply #3 on: April 25, 2016, 09:21:43 AM »
Thanks, Bob, Matt...Glad you mentioned the garlic and herbs..I'd imagine the balance there is key and personal preference is everything.


I'm also thinking this is not the pie for a hotter bake but would be best in the 600 range or even a little less. If the ricotta browns, that's probably not a good thing.

Offline hammettjr

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Re: NY style white pie
« Reply #4 on: April 25, 2016, 11:30:46 AM »
I agree, you don't want the ricotta to brown. Achieving the right texture is a challenge.  I'm new to the blackstone, and the one white pie I made the ricotta actually melted into a liquid-like state. It was a little weird, but tasted ok.

Offline norma427

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Re: NY style white pie
« Reply #5 on: April 25, 2016, 07:29:41 PM »
Bill,

This was a white pizza I made not too long ago.  It had the cheese (less cheese than normally used) put down first and ricotta mixed with seasonings and a little egg.  The ricotta was put on with a plastic pastry bag.  Fresh minced garlic was put on top of the regular cheese.  Some oregano was sprinkled on after the bake.

Norma

Offline hammettjr

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Re: NY style white pie
« Reply #6 on: April 25, 2016, 08:41:11 PM »
Bill,

This was a white pizza I made not too long ago.  It had the cheese (less cheese than normally used) put down first and ricotta mixed with seasonings and a little egg.  The ricotta was put on with a plastic pastry bag.  Fresh minced garlic was put on top of the regular cheese.  Some oregano was sprinkled on after the bake.

Norma

Looks great Norma! A few questions if I may.

Can you elaborate on how you add egg to the ricotta (method, how much, etc)?
The minced garlic was raw when it was put onto the pre-baked pizza, correct?
Do you add olive oil either on top or below the cheese?

Thank you
Matt

Offline norma427

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Re: NY style white pie
« Reply #7 on: April 25, 2016, 09:06:51 PM »
Looks great Norma! A few questions if I may.

Can you elaborate on how you add egg to the ricotta (method, how much, etc)?
The minced garlic was raw when it was put onto the pre-baked pizza, correct?
Do you add olive oil either on top or below the cheese?

Thank you
Matt

Matt,

All depends how thick your ricotta is.  Mine wasn't the thickest.  I used a whisk and added one beaten egg to a pretty large container of ricotta.  The minced garlic was raw when it was put on the pre-baked pizza.  I did swirl a little olive oil before the bake.  I think I could have use a little more regular cheese.

Norma

Edit:  I wanted to use fresh basil after the bake but didn't have any.  I just used cut up spinach.

Offline Jersey Pie Boy

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Re: NY style white pie
« Reply #8 on: April 25, 2016, 09:08:23 PM »
That looks perfect Norma..that's the pie I think she has in mind   The egg is something I wouldn't have guessed . Thanks for the info on that and the garlic...So all the  cheeses were put on pre-bake, correct?Thanks!

Offline hammettjr

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Re: NY style white pie
« Reply #9 on: April 25, 2016, 09:08:39 PM »
Thanks Norma!

Offline norma427

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Re: NY style white pie
« Reply #10 on: April 25, 2016, 09:11:15 PM »
That looks perfect Norma..that's the pie I think she has in mind   The egg is something I wouldn't have guessed . Thanks for the info on that and the garlic...So all the  cheeses were put on pre-bake, correct?Thanks!

Thanks Bill!  If you Google white pizzas with ricotta you can see a lot of ways to make them.  This is another.
 
http://www.seriouseats.com/recipes/2008/12/new-yorkstyle-white-pizza-recipe.html

Norma

Offline norma427

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Re: NY style white pie
« Reply #11 on: April 25, 2016, 09:31:43 PM »
This thread is a little old but different members gave their thoughts on how to make white pizzas.

http://www.pizzamaking.com/forum/index.php?topic=10213.0

Norma


Offline JConk007

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Re: NY style white pie
« Reply #12 on: April 25, 2016, 10:38:42 PM »
white pies from Flirting with fire
I use a ricotta base Fresh Mootz and mabe some Tallegio or Robiola Burrata, soft cheese
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Jersey Pie Boy

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Re: NY style white pie
« Reply #13 on: April 25, 2016, 11:03:43 PM »
Thanks Norma for those links..I've got some reading to do!!  Thanks, John..those look great..how do you spread the ricotta like that? I'd be concerned about tearing my skin

Offline jvp123

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Re: NY style white pie
« Reply #14 on: April 26, 2016, 12:58:47 AM »
Ha ha I love white pies! My profile pic was a white pie that I made on the Blackstone in my early days on the forum.  Haven't made one in a while.  I miss 'em.  I think I made that with Mozz, Ricotta, garlic, EVOO and parm or pecorino.  I think that's it.
Jeff

Offline norma427

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Re: NY style white pie
« Reply #15 on: April 26, 2016, 06:35:41 AM »
The photo at Reply 5 http://www.pizzamaking.com/forum/index.php?topic=42764.msg428161#msg428161 wasn't the white pizza I wanted to post.  :-[ The first one below is the white pie I meant to post. 

Also liked heavy cream with a good Parmesan for a Blackstone white pizza.  Also made white pizzas with heavy cream and Parmesan different times.

Norma

Offline Jersey Pie Boy

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Re: NY style white pie
« Reply #16 on: May 26, 2016, 05:56:30 PM »
Quote
Fresh minced garlic was put on top of the regular cheese
Norma,

Just getting back to this :)  A question/technique I'd been meaning to ask you and/or Craig regards thinly sliced garlic. Any hints how to apply that lightly and scattered around the pie? I find the pieces stick together and my big old dumb fingers don't seem to spread them well...Any hints to making this work better?

Offline norma427

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Re: NY style white pie
« Reply #17 on: May 26, 2016, 07:56:57 PM »
Norma,

Just getting back to this :)  A question/technique I'd been meaning to ask you and/or Craig regards thinly sliced garlic. Any hints how to apply that lightly and scattered around the pie? I find the pieces stick together and my big old dumb fingers don't seem to spread them well...Any hints to making this work better?

Bill,

I usually just use a garlic press like the one in this link http://www.webstaurantstore.com/pro-grip-garlic-press/407EGU10.html and then put the garlic in a small container.  Just sprinkle it around all depending on how much garlic you want applied.

Norma

Offline Jersey Pie Boy

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Re: NY style white pie
« Reply #18 on: May 26, 2016, 09:43:12 PM »
Thanks Norma...that's a good idea

Offline Jersey Pie Boy

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Re: NY style white pie
« Reply #19 on: Yesterday at 10:03:45 PM »
Found a garlic press in the drawer and gave it a shot on a test pie tonight...worked great, thanks!

Offline CaptBob

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Re: NY style white pie
« Reply #20 on: Yesterday at 10:18:48 PM »
Norma,

Just getting back to this :)  A question/technique I'd been meaning to ask you and/or Craig regards thinly sliced garlic. Any hints how to apply that lightly and scattered around the pie? I find the pieces stick together and my big old dumb fingers don't seem to spread them well...Any hints to making this work better?

Bill......I've had good luck with one of these. Just load whole cloves and start twisting and moving around the skin. It slices very thin......

http://www.bedbathandbeyond.com/store/product/leifheit-gourmet-garlic-slicer/1043459407?skuId=43459407&mcid=PS_googlepla_brand_brand_&adpos=1o6&creative=45758750869&device=t&matchtype=&network=g&product_id=43459407&gclid=CP6TztbZ-8wCFQEdaQod6koD8g
Bob

Offline Jersey Pie Boy

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Re: NY style white pie
« Reply #21 on: Yesterday at 10:40:48 PM »
That looks great Bob..I'll try to get that. Thanks!

Online texmex

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Re: NY style white pie
« Reply #22 on: Today at 08:05:04 AM »
I slice by hand then place into a container with some olive oil. Helps the pieces slip away from each other.
Reesa

Offline Jersey Pie Boy

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Re: NY style white pie
« Reply #23 on: Today at 08:24:55 AM »
That's a good idea, too..the sticking together  seems to be the issue for me