Ultra-Thin Pizza 1/16"..Any Ideas?

[Jackie Tran]

sorry it was an off day for you.  That pizza looks pretty thin to me.  I can see the pan right through the skin! I'm glad you posted anyway.  And I'll take some of that sorbet. 

[norma427]

sorry it was an off day for you.  That pizza looks pretty thin to me.  I can see the pan right through the skin! I'm glad you posted anyway.  And I'll take some of that sorbet. 

Tranman,

You don't have to say your sorry, it just was one of those days.  When I am trying something new, I know things might not turn out.  The pizza was thin.  I usually post whether good or bad.     The ultra-thin pizza tasted okay, I just didn't like how it tore and also how the bottom of the crust turned out.  Back to the drawing board for me.

As for the sorbet, I still have some hopes for that.  I read on an old recipe that if you stir every half hour, the ice crystals will break down and then you might get a creamy sorbet.  If not, then it will be Italian granita.     Here are some of the steps I took to make the sorbet.  If you ever want to try it, I will give the recipe.

Norma

[sear]

sear,

I'll take a guess.  Did you use your culture and stretch the pizza thin?    Just a guess, but your pizza looks good. 

Norma

heres a hint picture.
this is not a normal way of making a pizza

[Pete-zza]

James,

Did you make a "liquid" dough like a pancake batter and then baked it in the pan after dressing it?

Peter

[norma427]

heres a hint picture.
this is not a normal way of making a pizza

sear,

My second guess......did you use the sourdough bread dough that you posted in your other thread..just a guess, again. 

Norma

[sear]

this was a left over dough ball that i made a fat flat 10" or so pie
baked it around 500 7 minutes
when i took it out it was a big bubble
cut in half pushed down topped and baked a little more . i made 2 thin pizzas 

this was not planned exactly ... 

[norma427]

hotsawce and Hog,

Since my formula didn't work out, maybe I will give Hog's formula a try next time.  I will also try to get some information from Ultra-thin sometime this week.

Norma

 
sear,

That was interesting how you got your thin pizza.  I had crusts that bubbled, but when I poked them with a fork or similar object they quickly deflated.  Your pizza was a mystery to me.  What kind of formula did you use to get your thin pizza?

Norma

[Jackie Tran]

this was a left over dough ball that i made a fat flat 10" or so pie
baked it around 500 7 minutes
when i took it out it was a big bubble
cut in half pushed down topped and baked a little more . i made 2 thin pizzas 

this was not planned exactly ... 

Nice save!!  Sounds like something I would have done. 

[sear]

hotsawce and Hog,

Since my formula didn't work out, maybe I will give Hog's formula a try next time.  I will also try to get some information from Ultra-thin sometime this week.

Norma

 
sear,

That was interesting how you got your thin pizza.  I had crusts that bubbled, but when I poked them with a fork or similar object they quickly deflated.  Your pizza was a mystery to me.  What kind of formula did you use to get your thin pizza?

Norma

the dough was an AP flour batch 65% water .3% yeast 2% salt in the fridge for about 3 days.
i dont think the formulation matters too much , just dont poke it with a fork 

[norma427]

I tried to call the Ultra-Thin company this morning and all I got was a voice mail. Same thing I got when I tried to contact them over a year ago.  Had so many problems with getting return calls from them when I was trying to find where I could find distributors to purchase their products before. I had talked to some vendors at the NY Restaurant Food Show and Pizza Expo last year and from what I heard it sure isn’t cheap to be able to showcase your product there.  I would think they would have better customer service.  Not to be deterred, I tried to send them an email at their address they listed on their website page.  Well..that was promptly returned to me, saying their was no such address.  I guess I will now wait and see if they call me back. 

On the topic of my tried sorbet, it turned into the salvage mode.  The sorbet has now been transformed into Italian granita, a breakfast treat that is eaten in Sicily for breakfast. At least the flavor of the fresh strawberries gave this Italian granita a great taste.  So much for the old recipe of hand stirring every ½ hour, that author was full of folly.  The strawberry  Italian granita was refreshing for breakfast.  Will also try to make the sorbet again, when I get my ice cream freezer straightened out.

Norma

[norma427]

I didn't get any call backs from the ultra-thin company today, but I tried two more different emails I found and inquired about their products.  At least they didn't come back saying they didn't have an email address.

Norma

[dmcavanagh]

I think the pizza would be better if you use a $100 bill. :-)

[norma427]

Well, my one email came back from Ultra-thin pizza girl, saying there was no such address.  The email I sent to Doug Bronsky, who is supposed to be the President of the Ultra-thin company, didn’t come back, but hasn’t been answered either.  I never got a call-back from a voice mail I left either.   

Looks like I am going to have to try and figure out what might be in this dough by doing some research at the nutrition data website at http://www.nutritiondata.com/ .

Norma

[Kemosa]

Hi Norma,

I'm surprised you've gotten little or no response from Ultra-Thin.  I am using them with my small concession business and have had wonderful customer service from them.  I am using the 16" original shell (1/16").  I work with a really nice lady, Cherise who generally answers the phone.  Her email is listed on the contact page of their website.  My last order came directly from them via 2-day Fed Ex.  You can try Julius Silvert in NE Phila, but they only carry the 12" shell.

[norma427]

Hi Norma,

I'm surprised you've gotten little or no response from Ultra-Thin.  I am using them with my small concession business and have had wonderful customer service from them.  I am using the 16" original shell (1/16").  I work with a really nice lady, Cherise who generally answers the phone.  Her email is listed on the contact page of their website.  My last order came directly from them via 2-day Fed Ex.  You can try Julius Silvert in NE Phila, but they only carry the 12" shell.

Kemosa,

Are you talking about Ultra-Thin or your distributor for them?  I did call the number for Ultra-Thin in Long Island New York and never got a call back from them.  I also tried the email on the website and it came back to me saying no such address.  I then tried Doug's email and still haven't heard from him.  Would you mind telling me if you orders come directly from New York?  I will try Juilus Sivert in NE Phila., next week since Monday is a holiday.  I wanted to ask one other question.  What do you think of their product?  I did really enjoy the Ultra-Thin pizzas when I tried them.

Thanks for your help,

Norma

[Kemosa]

Sure Norma,

I ordered them directly from their headquarters on Long Island because Julius Silvert and Sysco only stocked the 12" shell.  I did ask the guy from Julius Silvert if he would stock the larger shell and he said that he would gladly look into it for me.  His name is Alex Jackson if you need a contact name there.

Certainly though, Cherise from Ultra-Thin was very helpful in my quest to obtain their product, so I would call her on Tuesday.  You can mention my name (Todd) and Trolley Car Pizza.

As far as the product, I have not yet tried as our first event is next Friday.  We have a small concession cart that has a wood fired oven in it and I was going to use frozen dough balls from Bova but when I Googled pizza shells about 2 months ago, I came upon these and all the accolades it has received.  I was really surprised and also very happy that you started the thread!  It's made me feel good about the product that I am about to offer.  Good luck and I hope you get through to them next week.

[norma427]

Kemosa,

I will call Ultra-Thin again on Wednesday.  I am at market on Tuesday. I also tried to get the shells through Sysco Foods in Harrisburg and they didn’t stock any.  The sales rep there sold me a product that she said was the Ultra-Thins, but it wasn’t.   

Best of luck to you with your concession cart.    Sounds like fun.  Let us all know how you like the Ultra-Thin shells.  Did the Ultra-Thin Company say they could be cooked in a WFO?  Aren’t the Ultra-Thin products frozen?  When I saw them making the pizzas in New York they were using a small conveyor oven.  Maybe the Ultra-Thins shells can be used in anything.  They really were delicious. 

Thanks for your help,

Norma

[Kemosa]

Thanks Norma, I'm looking forward to it.  Yes, they do come frozen. and she seemed to think it would be fine as it would be similiar to baking out a focaccia type bread.  As you can imagine it will be a quick bake even at 750 degrees which is on the low side for WFO.

Appreciate your insight on the product and I'll let you know how it goes. 

[norma427]

Thanks Norma, I'm looking forward to it.  Yes, they do come frozen. and she seemed to think it would be fine as it would be similiar to baking out a focaccia type bread.  As you can imagine it will be a quick bake even at 750 degrees which is on the low side for WFO.

Appreciate your insight on the product and I'll let you know how it goes. 

Kemosa,

I can imagine it will be a quick bake.  I am anxious to see how you like them.  If you have any shells leftover, if you want, try one in your home oven to see what happens.

I appreciate you taking the time to tell us about you trying this product out.

Norma

[norma427]

I call Ultra-thin pizza this morning and talked to Cherise.  She told me, unfortunately there aren’t any distributors in my area.  The closest city would be Allentown.  I ask Cherise about samples to try in my deck oven and she said they did send samples, but it would cost 25.00 for shipping from FedEx. 

I asked the prices for 12" and 14" pizza shells and what the added shipment costs would be on those items.  She said someone are would call me back this afternoon with a price quote.

I will then try to find out what kind of ingredients are in the ultra-thin shells.

Norma