Author Topic: Reverse Engineering UPN Dough  (Read 34454 times)

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Offline wucactus1

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Re: Reverse Engineering UPN Dough
« Reply #100 on: July 02, 2011, 08:08:05 AM »
Its a shame this thread doesnt get as muich attention as it should, and between this thread and the anthony video thread, have we come up with a solid and consistent workflow?  Either way I had some friends visit SF where they went to delfina and UPN.  They also happened to snap some interesting photos of his pizza.  Im going to upload them to hopefully spark some more interest.


Offline nbickett

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Re: Reverse Engineering UPN Dough
« Reply #101 on: July 06, 2011, 09:26:05 AM »
In another video (from a food show), Anthony mentioned (something to the effect of) that he had finally had come to some consistent understanding of "sourdough", which leads me to believe that maybe he, like us, has a working process. I suppose he may "experiment" less often as he has a restaurant to run, but maybe not as we have seen otherwise with forum members?

In this case I would guess his dough weight is key, and that it's a same day dough (if it still is), but seeking the rest may be futile. In other words, is he not just trying to achieve the same "ideal" (though elusive?) conditions -- proper gluten development etc. -- as us, so to speak?
 

Offline dellavecchia

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Re: Reverse Engineering UPN Dough
« Reply #102 on: July 24, 2011, 05:40:12 PM »
I revisited Craig's excellent recipe at the front of this thread for the fun it. Fantastic pizza.

John

Offline TXCraig1

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Re: Reverse Engineering UPN Dough
« Reply #103 on: July 24, 2011, 10:30:38 PM »
Thanks John. Beautiful pies!

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline nbickett

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Re: Reverse Engineering UPN Dough
« Reply #104 on: July 24, 2011, 10:34:46 PM »
fantastic

parallei

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Re: Reverse Engineering UPN Dough
« Reply #105 on: July 24, 2011, 10:43:33 PM »
Nice pies John!  It is fun to read over Craig's post, he did a great job.  If I remember correctly, these were back in his gas grill days.   Need to try it myself on the 2Stone if I ever get over my fear of 100% 00 :o

Offline RobynB

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Re: Reverse Engineering UPN Dough
« Reply #106 on: July 25, 2011, 01:59:02 AM »
John, those ARE beautiful pies.  They look way better than the actual UPN pies I had on my visit there! 

(Did I really post that here?)  ducking for cover

Offline Barry

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Re: Reverse Engineering UPN Dough
« Reply #107 on: July 25, 2011, 08:00:24 AM »
Hi John,

Your pies look fantastic, as do Anthony's of UPN in SF.

Do you know what oven Anthony uses now?

Kind regards.

Barry

Offline dellavecchia

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Re: Reverse Engineering UPN Dough
« Reply #108 on: July 25, 2011, 09:14:04 AM »
Hi John,

Your pies look fantastic, as do Anthony's of UPN in SF.

Do you know what oven Anthony uses now?

Kind regards.

Barry

Thanks to all for the kinds words.

Barry - Anthony currently uses a Stefano Ferrara oven.

John


Offline TXCraig1

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Re: Reverse Engineering UPN Dough
« Reply #109 on: July 25, 2011, 12:49:36 PM »
Nice pies John!  It is fun to read over Craig's post, he did a great job.  If I remember correctly, these were back in his gas grill days.   Need to try it myself on the 2Stone if I ever get over my fear of 100% 00 :o

You are correct, and they didn't look as good as John's there.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Pizza Napoletana

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Re: Reverse Engineering UPN Dough
« Reply #110 on: July 25, 2011, 06:42:48 PM »
I revisited Craig's excellent recipe at the front of this thread for the fun it. Fantastic pizza.

Nice cornicione!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Redshirt

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Re: Reverse Engineering UPN Dough
« Reply #111 on: June 19, 2012, 01:34:55 AM »
Is there anyone still using and or experimenting with this method?

Offline TXCraig1

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Re: Reverse Engineering UPN Dough
« Reply #112 on: June 19, 2012, 09:57:07 AM »
Is there anyone still using and or experimenting with this method?

I have not used it in some time but would be happy to help if you had any questions.

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline wheelman

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Re: Reverse Engineering UPN Dough
« Reply #113 on: June 19, 2012, 11:33:46 AM »
although i haven't used this recipe/technique in some time, i did spend about 6 months working with it.  i credit that time and this thread with most of what i know about sourdough pizza and dough in general.  it's a fantastic bit of work!  thanks again to Craig for doing it.
bill 

Offline TXCraig1

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Re: Reverse Engineering UPN Dough
« Reply #114 on: June 21, 2012, 12:39:40 PM »
Is there anyone still using and or experimenting with this method?

If you do use it, please post pictures of your pies. I'd love to see how they come out.

Thanks,
Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Redshirt

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Re: Reverse Engineering UPN Dough
« Reply #115 on: June 24, 2012, 06:33:50 AM »
I did used it once and left it alone myself due to that I do not have a wfo.  When I did use the UPN method, I had a good results with the leoparding (not much at all, I have a gas oven, but better than usual) and dough tenderness, and great flavor.  Lately I have been concentrating on the direct dough method.  I feel that I am close (not too close need wfo) to the napolitan way of making dough, taste, and texture, but again I really need a wfo.  I really thank both Craig and bill for your quick response.  I was also curious if someone just took the recipe that Craig worked on and ran, and has not posted.  Again thanks to Bill and Craig if I make it again I will post pictures.   

Offline hotsawce

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Re: Reverse Engineering UPN Dough
« Reply #116 on: February 18, 2015, 03:05:13 AM »
Again reviving an old thread. Was watching a really old video of UPN. Anthony provides some detail, but mentions the dough rises at room temperature for 18 hours before it's used.



Offline scott r

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Re: Reverse Engineering UPN Dough
« Reply #117 on: February 18, 2015, 10:35:11 PM »
I was there the other day.   he got rid of the ferarra and got another acunto like the one he had in NYC.   Always striving for perfection thats for sure!   This was my first time trying the pizza in san fran, and I actually think it might have gotten a bit better, which is hard to believe.   Things have definitely changed .... shaping is more refined in an effort to degass the dough as little as possible.  Hydration up a touch as well, I think.   The rims of the pies were massively high this time.   Its always such a pleasure to have one of his pizzas.   

Offline mbrulato

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Re: Reverse Engineering UPN Dough
« Reply #118 on: February 19, 2015, 07:23:25 AM »
I need to go there to try one of Anthony's pies  :drool:
Mary Ann

Offline Jackie Tran

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Re: Reverse Engineering UPN Dough
« Reply #119 on: March 03, 2015, 10:32:35 PM »
Again reviving an old thread. Was watching a really old video of UPN. Anthony provides some detail, but mentions the dough rises at room temperature for 18 hours before it's used.



The crust qualities in this video looks amazing.

Offline JD

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Re: Reverse Engineering UPN Dough
« Reply #120 on: March 03, 2015, 10:49:46 PM »
The crust qualities in this video looks amazing.


You know what's amazing? No....yeast in this dough     :-D

Offline Jackie Tran

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Re: Reverse Engineering UPN Dough
« Reply #121 on: March 03, 2015, 11:02:31 PM »
JD, for fun you should try to make a yeastless dough for comparisons sake.  I think Peter and another member (Mark) did years ago.  You'd be surprise. 

And by the way, it's the TV host that says "No yeast".  Anthony says yeah exactly, it's just flour and water, and I add a little starter.  He uses the word "naturally leavened, which is like a sourdough".  I think he was either distracted b/c he was working the oven and chatting or he agreed yeah no yeast as in no commercial yeast (IDY, CY).  Either way he makes it pretty clear that he is using a SD starter around the 1:34 to 2 min mark. 
« Last Edit: March 04, 2015, 12:51:51 AM by Jackie Tran »

Offline JD

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Re: Reverse Engineering UPN Dough
« Reply #122 on: March 04, 2015, 08:12:17 AM »
JD, for fun you should try to make a yeastless dough for comparisons sake.  I think Peter and another member (Mark) did years ago.  You'd be surprise. 

And by the way, it's the TV host that says "No yeast".  Anthony says yeah exactly, it's just flour and water, and I add a little starter.  He uses the word "naturally leavened, which is like a sourdough".  I think he was either distracted b/c he was working the oven and chatting or he agreed yeah no yeast as in no commercial yeast (IDY, CY).  Either way he makes it pretty clear that he is using a SD starter around the 1:34 to 2 min mark.

I know Anthony knows his stuff, I was only commenting about the hosts.

I'm not sure if you were being sarcastic about the yeastless dough, but if not can you elaborate? In my early attempts with sourdough I may as well have not used yeast, and at the time I was surprised by the lack of fermentation :-D

Offline TXCraig1

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Re: Reverse Engineering UPN Dough
« Reply #123 on: March 04, 2015, 08:45:21 AM »
It is a lead pipe cinch, you can take it to the bank certainty that there is yeast in that dough - and a LOT of it. It's not baker's yeast, but it's yeast nonetheless. I guess in a technical, FDA-approved ingredient statement sense, there is "no yeast."  :-\

This is what a "little starter" looks like  :-D (Naturally Risen video at 0:42)

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Reverse Engineering UPN Dough
« Reply #124 on: March 04, 2015, 08:47:00 AM »
The crust qualities in this video looks amazing.

I thought it looked a touch black on the bottom and maybe a bit on the stiff side.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage