Author Topic: Slice tackles NY Style  (Read 4075 times)

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Offline chickenparm

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Re: Slice tackles NY Style
« Reply #20 on: November 05, 2010, 10:44:31 PM »
Thanks for the post.  I will definitely be doing this experiment in the near future.  Food processor dough vs Bosch dough.  Who will rise to the top and produce a better pie?

Chau

I would be curious too..but would also be very curious if the yeast amount and or heat/temp amounts between the food processor and mixer make a difference in either a cold rise or room risen dough,between the 2 machines.
 :)




-Bill


Online Pete-zza

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Re: Slice tackles NY Style
« Reply #21 on: November 05, 2010, 10:46:29 PM »
Just in case some members here don't know who Prof. Raymond Calvel was, here's a little info.

http://en.wikipedia.org/wiki/Raymond_Calvel

And if some members want to read about his work, or how he did things with his breads and doughs this book should shed light on it. It carries a hefty price tag, though.

http://www.amazon.com/Taste-Bread-Raymond-Calvel/dp/0834216469/?tag=pizzamaking-20

I wrote a review of Professor Calvel's book at Replies 9, 13, and 15 starting at http://www.pizzamaking.com/forum/index.php/topic,3220.msg66414.html#msg66414. My review delves into several of the aspects discussed earlier in this thread.

Peter

Offline Jackie Tran

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Re: Slice tackles NY Style
« Reply #22 on: November 05, 2010, 10:53:36 PM »
I would be curious too..but would also be very curious if the yeast amount and or heat/temp amounts between the food processor and mixer make a difference in either a cold rise or room risen dough,between the 2 machines.
 :)

I'll do a 12h+ room temp fermentation so that we can see their progress incrementally.

Also, I'll use a cooler water temp to offset heat generated from the dough blade of the food processor.  There should not be much heat generated though since I plan on only mixing for 30 seconds or so in the food pro.

Should be an interesting experiment.

Chau
« Last Edit: November 05, 2010, 10:56:07 PM by Jackie Tran »

Offline Essen1

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Re: Slice tackles NY Style
« Reply #23 on: November 07, 2010, 04:48:55 PM »
I made the sauce from the Slice article and followed their instructions very closely.

The first thing I noticed is that it's a bit oily due to the butter and olive oil. I usually don't add any of that stuff to my sauces but then again, I also don't simmer mine until it's reduced by almost half. It simmered for a good two hours.

I doubled the amounts called for in the recipe simply because I'd like to try it more than once or twice on a pie to see if there's a significant difference in my own sauce. After doing a quick sample taste test I didn't find it to be much different than from the sauces one can buy in a Supermarket, such as a Marinara for example. However, I let it cool down and then it went into the fridge to be used tonight. That should increase flavor a bit.

Pics..

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

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Offline chickenparm

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Re: Slice tackles NY Style
« Reply #24 on: November 07, 2010, 11:44:16 PM »
Hi Mike,

The sauce you made there does look nice,even if a bit oily.If you have time,can you elaborate just a little how you made the sauce and what you used?

Also,When reading some old forum pages,I see you have used the Escalon 6 in 1 sauce.Do you use that straight from the can or do you simmer,mix it with other ingredients,and or etc,to get a NY style sauce?

I was not able to find anything about it yet.I have been trying to catch up and read old threads online in hope I can learn more without asking so many repeated questions that bore everyone that has been here a long time.Sometimes I do not find much when doing a search.
 :)







-Bill

Offline Essen1

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Re: Slice tackles NY Style
« Reply #25 on: November 08, 2010, 01:23:53 PM »
CP,

The recipe for the sauce can be found here, there's a link at the bottom of the article...

http://slice.seriouseats.com/archives/2010/10/the-pizza-lab-homemade-pizza-sauce-new-york-style-recipe.html

As far as the 6in1's go, I never simmered/cooked any of my sauces. I just added some spices like oregano, basil, some garlic and sea salt, ran a stick blender through it very quickly and that was it.


On another note, I made the Slice pie yesterday and used the new sauce. Summary: Nothing to write home about. There are much better recipes for NY-style pies on here, including sauce.

I followed all the instructions closely for the sauce and the crust, although I used my stand mixer (don't have a food processor). Maybe that was the culprit. If you want a good crust, one that's simple but comes out fantastically well, try Scott R's one:

http://www.pizzamaking.com/forum/index.php/topic,11900.0.html

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Online Pete-zza

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Re: Slice tackles NY Style
« Reply #26 on: November 08, 2010, 01:55:59 PM »
I was not able to find anything about it yet.I have been trying to catch up and read old threads online in hope I can learn more without asking so many repeated questions that bore everyone that has been here a long time.Sometimes I do not find much when doing a search.

Bill,

You might want to take a look at the thread on using the Advanced search feature at http://www.pizzamaking.com/forum/index.php/topic,3101.0.html. I revised it today to include other tips that I have found useful since I first posted the opening post in that thread. I also made the thread a sticky thread in the hopes that more people will see it and use the Advanced search feature. That feature can't perform miracles but it is one of the most useful tools on the forum for finding things. Using it also reduces redundant posts on matters that have been addressed before, sometimes many times before.

Peter

Offline chickenparm

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Re: Slice tackles NY Style
« Reply #27 on: November 08, 2010, 04:48:52 PM »
Thanks Peter,
I knew about the advance search but haven't used it much.Sometimes I'm not actually looking for anything specific and will just type in a word phrase and see where it takes me.Just to make things fun.That aside,I used to hate using the search feature.

Even on other forums I belong to,many times it just would not find me anything worth my time.It ended up being faster to dupe an old topic and have someone come ina nd say"here it is" than for me to waste my time finding it.Im not doing that here,no,but have done that elsewhere.
 :-D


Mike,
About the sauce,I did assume you followed the recipe,I meant to ask,what kind and brand of tomatoes did you use to make that sauce recipe?I was just curious thats all,I know diff brand of tomatoes are going to taste different.

Thanks.
 :)
-Bill

Offline Essen1

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Re: Slice tackles NY Style
« Reply #28 on: November 08, 2010, 05:02:38 PM »
CP,

I used Cento Whole Peeled tomatoes. For some reason, my local supermarket stopped carrying 6 in 1s.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Offline Jackie Tran

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Re: Slice tackles NY Style
« Reply #29 on: November 16, 2010, 07:24:23 AM »
Thanks for the post.  I will definitely be doing this experiment in the near future.  Food processor dough vs Bosch dough.  Who will rise to the top and produce a better pie?

Chau

Just wanted to update my post.  I did the experiment and the results are here at reply #114-119.

http://www.pizzamaking.com/forum/index.php/topic,11962.100.html

I got mixed results on this one.  The bosch dough rose higher in the 12 hour room temp ferment, but the Food Processor dough make a slightly better pie, mostly due to a slightly different handling technique at the end (my fault).  My conclusion is that both my bosch and food processor can make comparable pies if both doughs are mixed to a comparable state to begin with.   The author in the original link likely got drastically different results b/c the the condition of his 2 doughs (Food Pro vs mixer dough) were drastically different to begin with, the food processor dough having a stronger gluten matrix developed thus rising drastically higher than his dough made in the mixer.

Chau,

I don't think there will be any question about it  ;D

However, have you ever thought of applying Chad's fold-over/turn technique to pizza dough?

Mike - I somehow missed your post until I went to update my old post.  I did make some pizza dough using Chad's techniques.  At that time, it made the nicest dough I had made.  Nicest in terms of it having the same properties as the many Pizzaiolo's doughs we see on youtube.  I consequently termed this dough the Masters' dough.  You can read about it here at reply #32 and #37-38.

http://www.pizzamaking.com/forum/index.php/topic,12140.20.html

At the time, I was convinced that the mechanical folding and trapping of air (similar to a fork mixer) was responsible for that billowiness and that only using a gentle hand technique or a gentle fork/spiral mixer could produce such a dough.   I was wrong.  I was able to produce a similar dough using both the bosch and the food processor in the experiment above.

I am redoing the experiment tonight.  Goal is to make a masters' dough using the bosch with a long bulk fermentation phase (similar to the Bosch vs Food Pro experiment above).

Chau