Author Topic: My latest NYC Pizzeria style endeavor  (Read 7704 times)

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Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #50 on: August 27, 2010, 08:51:42 PM »
Pete - You are very wise and I will respect your expert advice.  thank you for taking the time to break it all down for me.  I am a pizza-psycho, and have alreay made another batch using your adjustments.  So I'll post the results soon.

Thanks,
Theo


Offline NY pizzastriver

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Re: My latest NYC Pizzeria style endeavor
« Reply #51 on: August 30, 2010, 07:25:52 PM »
Gret work, fantastic looking pies Sonofapizza! The only glaring error I see is this.
http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=11684.0;attach=24870;image

Canned mushrooms? CMON!  :P

When I used to order pies I'd ask "Do you use fresh or canned mushrooms?"

They would often reply "canned".

To which I would then say "Ok, let me have a pepperoni and green pepper".  ;D

"If God said you can come to heaven now, but you have to stop eating my pizza, you'd stay and finish instead, right?" - Essen1

Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #52 on: September 01, 2010, 07:52:33 PM »
Gret work, fantastic looking pies Sonofapizza! The only glaring error I see is this.
http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=11684.0;attach=24870;image

Canned mushrooms? CMON!  :P



Haa!  I know.... I know.  But I've open 10 different varieties of "canned" shrooms, and have found some great tasting, and great texture having specimens.  I know how to put fresh sliced shrooms on a pie, it is great that way too.  I was just trying to emulate a Jersey pizzeria pie I had back in December.  The place was a hole in the wall.  The pizza was key though.  They used canned mushrooms.  I swear to God when I start asking ingredient questions at pizzerias, people act like I'm with the IRS or something.  I always have to make em laugh before I get a straight answer out of any pro.  The guy said he gets em from a NJ distributor, puts em in a little olive oil and lets sit for a few days, while refrdgerated.

This guy also had a Marsala Pizza that I would've slapped my mother-in-law across the face, just to get a slice of it.  J/K about slapping mom, but it was that good!  Always the hole in the wall has the best pizza around..  why is that?

-Theo   
« Last Edit: September 01, 2010, 08:14:46 PM by sonofapizza »

Offline Jackie Tran

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Re: My latest NYC Pizzeria style endeavor
« Reply #53 on: September 01, 2010, 10:59:49 PM »
CHICKEN MARSALA PIZZA SLAP!  I love it!  SOP you are so dang funny you have me cracking up all the time.   :-D :-D

I love the expressions on their faces.  Now you got me wanting to pizza slap someone!
« Last Edit: September 02, 2010, 03:18:41 PM by Jackie Tran »

Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #54 on: September 02, 2010, 02:47:46 PM »
Jackie...  I might be motorcycling my way through Albuquerque in a few weeks to secure a new job in Texas.  Maybe we'll have to meet up and make a few pies.

I've got a ringer on the Marsala Pizza suace recepie now.  My wife actually had a good one out of her Nana's old book (Italians....always stashing little notes on flash cards..)
« Last Edit: September 02, 2010, 03:35:04 PM by sonofapizza »

Offline Jackie Tran

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Re: My latest NYC Pizzeria style endeavor
« Reply #55 on: September 02, 2010, 03:17:45 PM »
Excellent!  That would be awesome.  If you have time just let me know and we can work something out.  I'd love to taste some of your creations.  If we don't have time to make pizza we can always hit one of the local joints.   :D


Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #56 on: September 02, 2010, 06:11:14 PM »
I'll let you know Jackie. ;)


On another note:  Here is the last bunch of pics I will upload regarding the original post.  My own Invention - the "Chicken, Roasted Garlic and Ranch pizza...... :chef:

Ranch base
Polly-O Part Skim Mozz
97% pre cooked chicken breast (ripped up and evenly distrubuted on pizza)
Slightly carmelized chopped Garlic (about two bulbs worth - cut inth 2mm cross-sections)
And my latest dough formula (Pete has schooled me well - Thanks Pete!)

Here she is!  Tasted great!

« Last Edit: September 02, 2010, 06:26:20 PM by sonofapizza »

Online norma427

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Re: My latest NYC Pizzeria style endeavor
« Reply #57 on: September 02, 2010, 08:06:16 PM »
sonofapizza,

Your pie looks delicious!  :)

Norma
Always working and looking for new information!

Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #58 on: September 02, 2010, 08:35:59 PM »
Thanks Norma...  and thank you for taking the time to weigh out that 7/11 container as well

The pie was delicious. 


Offline NY pizzastriver

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Re: My latest NYC Pizzeria style endeavor
« Reply #59 on: September 03, 2010, 01:47:22 PM »
Sonofa-P,

Lol, yeah well if you found a good canned mushroom more power to ya, you mentioned the key there in bad consistency, like wet tofu they usually are.

Hey I was so impressed by the recent pics I took a 'vidi' (means a look in Clockwork Orange lingo) at your recipe. I am surprised the veg oil is working better for you, whoda thunk it. I think the result is so good due to your HG four. I have scoured the earth (local stores) and I found one shop with 40 kinds of flour. Great for semolina restocking, but no one has HG flour anywhere so I've only ever used KABF. I also refuse to buy 50 pound online, lol, but one day maybe I'll leave my town again and find some elsewhere. The only other flour I tried was the wrong kind for 550 degrees, 00, but that's a different disastrous tale.

Cheers on the work!
"If God said you can come to heaven now, but you have to stop eating my pizza, you'd stay and finish instead, right?" - Essen1

Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #60 on: September 04, 2010, 06:25:57 AM »
Sonofa-P,

Lol, yeah well if you found a good canned mushroom more power to ya, you mentioned the key there in bad consistency, like wet tofu they usually are.

Hey I was so impressed by the recent pics I took a 'vidi' (means a look in Clockwork Orange lingo) at your recipe. I am surprised the veg oil is working better for you, whoda thunk it. I think the result is so good due to your HG four. I have scoured the earth (local stores) and I found one shop with 40 kinds of flour. Great for semolina restocking, but no one has HG flour anywhere so I've only ever used KABF. I also refuse to buy 50 pound online, lol, but one day maybe I'll leave my town again and find some elsewhere. The only other flour I tried was the wrong kind for 550 degrees, 00, but that's a different disastrous tale.

Cheers on the work!

Thanks Striver.  I've been known to walk into a pizza joint er 2, and demand they sell me 5# sack of their flour for $5.  It usually works.  My buddy just opened his place, so now I'll have the KYROL on tap :P

I have never tried the 00 type flour.  I'd have to visit Italy and eat at a thousand Neapolitano places before I made up my mind on their style.  I'm sticking with the HG for now.  I figured out one thing for certain:  The higher the heat - the more authentic the NY style pies turn out.  I did the experiment of taking my dough to a real place.  It came out like their pies do.  The oven makes the difference.  Mine goes to 550, and it's godd enough for home pies.  My family are a bunch of pizza snobs.  And do due their inherent Greek nature of "telling it like it is", I've had the pleasure of hearing their endless critiques.  This great place (pizzamaking.com) actually propelled my pizza making into a consistent brand.

Offline NY pizzastriver

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Re: My latest NYC Pizzeria style endeavor
« Reply #61 on: September 04, 2010, 10:45:43 AM »
Yeah the 00 is for neopolitan cooking, not for the regular 550 guys like us. I got confused because I saw all the great Varasano type pies, elite NY, and thought that was the way to go. Never mind I use no starter and cooking at 550, lol, well that matters too as it turns out. Now I just make as good as I can with what I have to work with, back to hand kneading after the mixer exploded, sort of liking it better.

On that note I saw "Master Chef" and they had to make fresh pasta this week. Chef Ramsay and his cohorts were watching and speaking of how you need the ''warmth and love of your hands in the dough to feel what's happening". I kind of subscribe to this theory.
« Last Edit: September 04, 2010, 10:47:26 AM by NY pizzastriver »
"If God said you can come to heaven now, but you have to stop eating my pizza, you'd stay and finish instead, right?" - Essen1

Offline dmcavanagh

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Re: My latest NYC Pizzeria style endeavor
« Reply #62 on: September 04, 2010, 10:58:05 AM »
Good perspective guys, "it's all about the heat".
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