### Author Topic: How much sauce and cheese do you use on your NY style pizza?  (Read 7981 times)

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#### waynesize

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #200 on: October 23, 2016, 12:53:57 PM »
Perhaps this is a well known formula, but I discovered on my own tonight the following:

(area of pizza in in2 * pi) / 100 = oz of cheese to use.

And since I've been using 50/50 sauce/cheese the sauce part is the same.

I have been using 5 ounces of cheese on my 14 inch pizzas. Close to what your formula suggests. I had been using 6 ounces, which I may go back to. 5 just doesn't seem to be enough.  I just eyeball my sauce amount.

Wayne

#### sodface

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #201 on: October 23, 2016, 02:27:03 PM »
I have been using 5 ounces of cheese on my 14 inch pizzas. Close to what your formula suggests. I had been using 6 ounces, which I may go back to. 5 just doesn't seem to be enough.  I just eyeball my sauce amount.

Wayne

I'm kinda liking the1mu's 1g per in2 approach.  That would put you around 5.5 oz for a 14".
« Last Edit: October 23, 2016, 04:52:22 PM by sodface »
Carl

#### HarryHaller73

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #202 on: October 23, 2016, 02:43:27 PM »
FYI I am at 1 + 1/2 cup ladle sauce and 12-14 oz of cheese for an 18" pie at 58% dough and 24 oz doughball (TF 0.094).   IMO, the amount of sauce and cheese depends on the doughball weight/TF. A heavier dough at 18" needs more cheese and sauce to find balance with the crust.  A lighter dough requires less sauce and cheese.    On a thicker sicilian, I will use double the sauce per surface area than my NY pizza.  On a thin bar pie, I'll  use half.

Also, on an 18" pie, I like full coverage of cheese all the way up to the inner rim.  The last 2" to the rim takes alot more cheese than the center 2", at about 4-6 oz.  If leave a wide red stripe of sauce near the rim as some do, it will be alot less cheese.  The bake will push the cheese towards the center, so I cheese slightly less at the center.

#### sodface

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #203 on: October 23, 2016, 04:57:02 PM »
FYI I am at 1 + 1/2 cup ladle sauce and 12-14 oz of cheese for an 18" pie at 58% dough and 24 oz doughball (TF 0.094).   IMO, the amount of sauce and cheese depends on the doughball weight/TF. A heavier dough at 18" needs more cheese and sauce to find balance with the crust.  A lighter dough requires less sauce and cheese.    On a thicker sicilian, I will use double the sauce per surface area than my NY pizza.  On a thin bar pie, I'll  use half.

Also, on an 18" pie, I like full coverage of cheese all the way up to the inner rim.  The last 2" to the rim takes alot more cheese than the center 2", at about 4-6 oz.  If leave a wide red stripe of sauce near the rim as some do, it will be alot less cheese.  The bake will push the cheese towards the center, so I cheese slightly less at the center.

I'm way under those numbers for cheese at least though I think I will bump it up on the next 18" I do.  I had some take out pizza about a week or so ago from a place that I used to like and I found there was way too much cheese, the crust wouldn't support it and the whole thing was kind of a soggy mess.  Thing is I think that's the way it always was and I'm just more used to (and prefer) the pies I'm making at home now.
Carl

#### HarryHaller73

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #204 on: October 23, 2016, 05:08:44 PM »
I'm way under those numbers for cheese at least though I think I will bump it up on the next 18" I do.  I had some take out pizza about a week or so ago from a place that I used to like and I found there was way too much cheese, the crust wouldn't support it and the whole thing was kind of a soggy mess.  Thing is I think that's the way it always was and I'm just more used to (and prefer) the pies I'm making at home now.

As in my previous reply, it really depends on dough weight/TF for 18" pie, along with dough hydration.  Balance.   My experience is a lighter doughball/lower TF will have issues supporting mass and get soggy in the center unless putting on less sauce and cheese.  I've done this, and realized I was subconsciously subtracting mass on top of the stretched dough to point where I was moving away from NY pizza.

I personally like a large pizza slice with good cheese stretch on the first bite so my sweet spot for dough TF is 0.094.  Still thin, but enough structural integrity to handle all that sauce and cheese. Another thing to consider is that different mozzarella brands melt and brown differently, and have different water % content.  I remember using a certain retail brand and it was a pond of liquified cheese.  And different WMLM cheese like Grande, Polly-o, and Saputo will melt and brown differently.

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #205 on: October 23, 2016, 05:19:17 PM »
I'm kinda liking the1mu's 1g per in2 approach.  That would put you around 5.5 oz for a 14".

I've been doing this for a while, I might try 1.25g per square inch next time to see what happens, want to try to get a slice like this. I'e been hovering around 8 oz for 17" I've done 16-22 oz dough weight.
Ryan

#### HarryHaller73

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #206 on: October 23, 2016, 06:10:49 PM »
I've been doing this for a while, I might try 1.25g per square inch next time to see what happens, want to try to get a slice like this. I'e been hovering around 8 oz for 17" I've done 16-22 oz dough weight.

That's a slice from Lucia in Queens, NY.  One of my favorite NY slices ever.  Cheese will avalanche off the sides, you will almost never be able to take a crumb photo of their slices.  Their rim is very small, about 1/2" and they apply cheese all the way up.  Here are some other pics I found online of Lucia slices.  Also know that they use Grande whole milk mozzarella.  Another WMLM cheese may not bake the same way.
« Last Edit: October 23, 2016, 06:13:13 PM by HarryHaller73 »

#### jkb

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #207 on: October 23, 2016, 06:30:01 PM »
Ooh baby...

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #208 on: October 23, 2016, 06:45:14 PM »
That's a slice from Lucia in Queens, NY.  One of my favorite NY slices ever.  Cheese will avalanche off the sides, you will almost never be able to take a crumb photo of their slices.  Their rim is very small, about 1/2" and they apply cheese all the way up.  Here are some other pics I found online of Lucia slices.  Also know that they use Grande whole milk mozzarella.  Another WMLM cheese may not bake the same way.

How do they reheat slices when the cheese does that? I want to get full even coverage but not so much it pours off, just a nice even layer. I'm going to try 9 or 10 oz next bake. Is the dough sheeted? It's quite difficult to get such a small rim otherwise even when I deliberately stretch the edges. The dough I did the other night at 55% seems like what I would imagine that dough would be like.

Still trying to recreate this slice somewhat. It was way thinner though, I'm not necessarily going for that thin but I enjoy it that way too. Never used Grande, the best cheese I can get is Saputo Gold.
Ryan

#### HarryHaller73

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #209 on: October 23, 2016, 07:32:14 PM »
How do they reheat slices when the cheese does that? I want to get full even coverage but not so much it pours off, just a nice even layer. I'm going to try 9 or 10 oz next bake. Is the dough sheeted? It's quite difficult to get such a small rim otherwise even when I deliberately stretch the edges. The dough I did the other night at 55% seems like what I would imagine that dough would be like.

Still trying to recreate this slice somewhat. It was way thinner though, I'm not necessarily going for that thin but I enjoy it that way too. Never used Grande, the best cheese I can get is Saputo Gold.

It's a high volume joint.  They serve slices right from pies straight out of the oven during peak hours.  Off peak, you get a reheated slice, and can be reheated cos the cheese has set.  I prefer it straight out of the bake.  Some like the reheated slices better.

It could very well be 55%, the crumb structure is very tight, but it's not a dry crust.  It is very thin, but it has density.  No, they hand toss, no sheeters there.  They get that thin rim with a technique of shaping a circle with a blunt pizza cutter before topping it.  They fill in the little valley with sauce and cheese.  There's nothing spectacular about what they do, but they have the old school balance of crust density, and more sauce and cheese.

#### hammettjr

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #210 on: October 23, 2016, 08:18:58 PM »
...They get that thin rim with a technique of shaping a circle with a blunt pizza cutter before topping it.  They fill in the little valley with sauce and cheese...

Harry, can you clarify what you mean? Anyone know of any videos of this?
Matt

#### HarryHaller73

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #211 on: October 23, 2016, 08:49:34 PM »
Harry, can you clarify what you mean? Anyone know of any videos of this?

Make an angled impression at 1/2" rim with a pizza cutter and go around the rim.  Should look like a divot.  Sorry, I can't find any videos on this. Hide it with sauce and cheese.

Here's a pic where you can kinda see the technique not covered.

#### hammettjr

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #212 on: October 23, 2016, 08:54:10 PM »
Make an angled impression at 1/2" rim with a pizza cutter and go around the rim.  Should look like a divot.  Sorry, I can't find any videos on this. Hide it with sauce and cheese.

Here's a pic where you can kinda see the technique not covered.

Thanks. I feel like I'd have to do that while the dough is on the peel, which would risk making it stick. It's worth a try though, I like that look.
Matt

#### jvp123

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #213 on: October 23, 2016, 08:56:28 PM »
Make an angled impression at 1/2" rim with a pizza cutter and go around the rim.  Should look like a divot.  Sorry, I can't find any videos on this. Hide it with sauce and cheese.

Here's a pic where you can kinda see the technique not covered.

Very impressive detail, Harry.
Jeff

#### HarryHaller73

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #214 on: October 23, 2016, 08:59:05 PM »
Very impressive detail, Harry.

Lucia is such a narrow end crust, I'll actually eat it all.

#### jvp123

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #215 on: October 23, 2016, 09:03:04 PM »
Lucia is such a narrow end crust, I'll actually eat it all.

Jeff

#### mitchjg

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #216 on: October 23, 2016, 09:58:48 PM »
Lucia is such a narrow end crust, I'll actually eat it all.

A pigeon in Queens will be going to sleep hungry....poor pigeon........you can help.....I saw a late night charity informercial where your \$10 can feed a pigeon for a month.
Mitch

“We hate math,” says 4 in 10 – a majority of Americans

#### HarryHaller73

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #217 on: October 23, 2016, 09:59:59 PM »
A pigeon in Queens will be going to sleep hungry....poor pigeon........you can help.....I saw a late night charity informercial where your \$10 can feed a pigeon for a month.

LOLOL

#### jkb

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #218 on: October 23, 2016, 10:22:47 PM »
A pigeon in Queens will be going to sleep hungry....poor pigeon........you can help.....I saw a late night charity informercial where your \$10 can feed a pigeon for a month.

Yeah, those first world pigeons...  There's late night commercials that say \$10 can feed a kid in Africa for 3 months.

#### sfnatoli

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##### Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #219 on: Yesterday at 04:05:35 PM »
Harry, can you clarify what you mean? Anyone know of any videos of this?

I think I remember seeing Frank Giaquinto using that technique in one of the video's that Norma posted, but I don't remember which one.  Norma has posted them on you tube if you want to try to find it.