Author Topic: Victory Pig Style Pizza - Northeastern PA  (Read 64690 times)

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Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #125 on: January 21, 2012, 07:40:20 AM »
s_b,

Your Victory Pig pizza sure looks delicious!  Great job.  :chef:

Norma
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Offline seascan

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #126 on: January 21, 2012, 09:10:24 AM »
Thanks Bob!  I will call them on Monday.


Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #127 on: January 21, 2012, 09:19:31 AM »
Thanks Bob!  I will call them on Monday.



Just ordered lids online from them for my 12x17's. Will definitely make it easier for me since I can put the dough in the pans and put a lid on them to hold in the moisture instead of using  plastic wrap.
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Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #128 on: January 21, 2012, 09:26:04 AM »
Seascan,
Checkout this thread.
http://www.pizzamaking.com/forum/index.php/topic,13687.0.html
I just bought two 12 x 17 blue steel with plastic lids.  It was $48 with shipping.  I ordered them Tue and I got them today.
http://www.northernpizzaequipment.com/bluesteelpans.html
I was using a heavy gauge steel pan and it will be interesting to see how these work.

Bob

Season them well and expect some sticking the first few times you use them. Once you get past that, you're golden. I never wash mine. I scrape any stuck bits out, then just wipe them down with a paper towel to eliminate any excess oil from puddling when I store them. Unlike a restaurant that uses them everyday, as a home pizza baker, if you leave oil in them it will go rancid and you'll need to wipe it out of there before using them. Learned this the hard way, nothing like baking your pizza in rancid oil to get your attention.

When I got them out of the box, I gave them the one & only washing with soap (Dawn) to remove the oils they were coated with for shipping, then rub them with Crisco and place them in a 250 degree oven upside down for 2-3 hrs. Then wipe them down & repeat. Mine come out with a beautiful oily coating on them and they're ready for some serious baking.

Mine are all well seasoned at this point and I get minimal to no sticking whenever I bake in them now.

s_b
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Offline seascan

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #129 on: January 23, 2012, 07:40:14 PM »
P.A. Products is temporarily out of stock on the 12X17.  Does anyone have an opinion on the Paderno (http://www.amazon.com/Paderno-World-Cuisine-11-825-Baking/dp/B001VH70WM/?tag=pizzamaking-20)?

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #130 on: January 23, 2012, 08:38:08 PM »
P.A. Products is temporarily out of stock on the 12X17.  Does anyone have an opinion on the Paderno (http://www.amazon.com/Paderno-World-Cuisine-11-825-Baking/dp/B001VH70WM/?tag=pizzamaking-20)?

Yes, it actually works quite well for this pizza in terms of the quality of the pizza. The only issue with them is the 1-1/8" depth. Certainly not the deepest. Depending upon how much oil you use, you can get some dripping out into the oven & some smoking. I only use 1-1/2oz of oil in the pan these days so if you season them well and just use that little bit you'd probably not have a problem with overflow while baking.

You can also try the link from above: http://www.northernpizzaequipment.com/bluesteelpans.html

They appear to stock the 12x17's as well.

s_b
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Offline seascan

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #131 on: January 23, 2012, 08:45:18 PM »
Thanks Steel Baker!

Offline Killmeyer000

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #132 on: January 26, 2012, 01:55:29 PM »
The tray tonight was outstanding. Substituted honey for white sugar and the dough is excellent.
s_b

Hi, I'd be curious to know how much honey you used...and what differences you noticed, if any, from using the honey?

Thanks,
John

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #133 on: January 26, 2012, 03:29:57 PM »
Hi, I'd be curious to know how much honey you used...and what differences you noticed, if any, from using the honey?

Thanks,
John

I used 8g of honey, same amount as if it was sugar. I noticed a slight difference in the the texture that seemed a bit lighter.

s_b
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Offline pizza mama

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #134 on: January 29, 2012, 06:30:27 PM »
I made VP pizza Friday night. Turned out wonderful. Made 3 trays the family ate all of it. I live in Northeast pa and its the closest recipe I found. Hey, Steel baker did you ever have Ferri,s pizza. There is one in Taylor and one in Moscow. Would love to know that recipe.

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #135 on: January 29, 2012, 07:41:43 PM »
I made VP pizza Friday night. Turned out wonderful. Made 3 trays the family ate all of it. I live in Northeast pa and its the closest recipe I found. Hey, Steel baker did you ever have Ferri,s pizza. There is one in Taylor and one in Moscow. Would love to know that recipe.

Unfortunately, I'm not familiar with Ferri's.

Glad you enjoyed the pizza.

s_b
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Offline Killmeyer000

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #136 on: February 01, 2012, 03:28:13 PM »
I used 8g of honey, same amount as if it was sugar. I noticed a slight difference in the the texture that seemed a bit lighter.

s_b

Thanks.  Appreciate that info...the detailed recipe...and the video.  All were a huge help.

John

Offline Chet

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #137 on: February 02, 2012, 12:26:18 AM »
I made VP pizza Friday night. Turned out wonderful. Made 3 trays the family ate all of it. I live in Northeast pa and its the closest recipe I found. Hey, Steel baker did you ever have Ferri,s pizza. There is one in Taylor and one in Moscow. Would love to know that recipe.

   I am good friends with Bill Ferri, good pizza, I live near the area. I just had the pizza a few weeks ago.


    Chet

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #138 on: February 02, 2012, 10:05:18 AM »
Chet, My family loves Ferri,s pizza any idea what they put in the sauce and what kind of cheese they use?

Offline Chet

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #139 on: February 11, 2012, 08:48:06 PM »
  Bill

   Did I see a Bosch Universal plus on your counter, if so, any problems with smaller batches of dough.

   Chet

Offline PizzaBinge

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #140 on: March 09, 2012, 02:22:09 PM »
Yes, it actually works quite well for this pizza in terms of the quality of the pizza. The only issue with them is the 1-1/8" depth. Certainly not the deepest. Depending upon how much oil you use, you can get some dripping out into the oven & some smoking. I only use 1-1/2oz of oil in the pan these days so if you season them well and just use that little bit you'd probably not have a problem with overflow while baking.

You can also try the link from above: http://www.northernpizzaequipment.com/bluesteelpans.html

They appear to stock the 12x17's as well.

s_b



steel_baker:

Awesome thread! After reading over the thread a few times I was wondering if you would mind addressing some of my questions below? Thanks!!

1. In post #21 you state that one 28oz can of crushed tomatoes will top (4) 12x17 pans of pizza. In post #122 you say one can will do (3) pizzas. Is it safe to assume post #122 is what you’re currently recommending?

2. In post #13 Apuleius (ex VP employee) states that “the sauce was equal parts cans of crushed tomatoes and tomato paste, into which an additional can of water was added, along with equal parts sugar and salt, and black pepper in smaller quantity”. Have you tried the sauce this way; does his claim have merit?

3. I’m using your method of pan seasoning mentioned in post #128 (Crisco, upside down at 250 for 2-3hrs). After the first go-thru the pan came out pretty tacky (able to leave fingerprints). Is this normal after the first go-thru; how should I proceed?

4. In one of your posts you eluded to the possibility of opening up your own shop one day. I was wondering if there has been any movement on that front for you?

BTW, Northern Pizza Equipment is no longer selling blue steel pans. The following is a response I received when I inquired as to when they might get more 12x17’s in stock.

Response: I am sorry to say that the Blue Steel Pans will no longer be available. According to our vendor, the manufacture will no longer be making them, due to a shortage of the blue steel.

If anyone finds another outlet please let me know!

James

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #141 on: March 09, 2012, 02:49:12 PM »
Hi PizzaBinge, see my responses below.

steel_baker:

Awesome thread! After reading over the thread a few times I was wondering if you would mind addressing some of my questions below? Thanks!!

1. In post #21 you state that one 28oz can of crushed tomatoes will top (4) 12x17 pans of pizza. In post #122 you say one can will do (3) pizzas. Is it safe to assume post #122 is what you’re currently recommending?

I normally get 3 trays from a 28 oz can. 4 must have been a typo on my part. You can try to stretch it because there is a bit left over after 3 trays but I don't know if you'd get enough sauce on each doing that.


Quote
2. In post #13 Apuleius (ex VP employee) states that “the sauce was equal parts cans of crushed tomatoes and tomato paste, into which an additional can of water was added, along with equal parts sugar and salt, and black pepper in smaller quantity”. Have you tried the sauce this way; does his claim have merit?

Never tried this. I always went by the fact that the sauce always taste like crushed tomatoes w/ onions it it to me so that's what I used. I use tomato paste to put together quick sauces for my cooking quite often so I'm not surprised that they might do that. Tomato paste & water is a lot cheaper than cans of crushed tomatoes and does give a real tomato flavor. They're making it on a much larger scale than me so if they can save money doing it that certainly flows to their bottom line.


Quote
3. I’m using your method of pan seasoning mentioned in post #128 (Crisco, upside down at 250 for 2-3hrs). After the first go-thru the pan came out pretty tacky (able to leave fingerprints). Is this normal after the first go-thru; how should I proceed?

Yes, this is normal. Until you make in it with oil at least once it will feel sticky. That's OK because what you're trying to do with the seasoning is fill the microscopic pits in the surface of the pan with fat to seal them up & prevent sticking. It will take a few times baking in it to really harden the coating. I also always leave a coating of oil in my pans, not so much that it puddles but enough so that they're always oily inside. I wipe them out before using it & putting fresh oil in so I don't get any rancid oil flavors in the pan when I bake.



Quote
4. In one of your posts you eluded to the possibility of opening up your own shop one day. I was wondering if there has been any movement on that front for you?

No interest at this point. I'm currently retired (not my choice) & plan to move to the western slope of Colorado (Durango) in about 16 months. Having started (and failed) a previous business, I learned that the quickest way to learn to hate something you love is to try to turn it into a business. Perhaps if I could do it on a small scale I would consider it but right now I just love baking it for family & friends.

Quote
BTW, Northern Pizza Equipment is no longer selling blue steel pans. The following is a response I received when I inquired as to when they might get more 12x17’s in stock.

Response: I am sorry to say that the Blue Steel Pans will no longer be available. According to our vendor, the manufacture will no longer be making them, due to a shortage of the blue steel.

If anyone finds another outlet please let me know!

That's too bad. They have always been hard to find. I bought mine at PA Products in Livonia, MI. Maybe they were the supplier to Northern Pizza Eqpt but I don't really know that for sure. If they still make them, you'll have to buy a dozen at a time but they were not expensive at about $8 each. Try them: http://www.paprod.com/pans.html  They still show them on their web site.

Anyway, thanks for participating in the thread. It took me a long tome to really figure out this pizza and a number of people who have had both actually seem to like mine better. The last few times I was at VP, the pizza was just so-so. They don't seem to let the crust rise as much anymore. They must be in a hurry to make it as fast they can I guess. It sure is nice too know that I can have it any time I want though. I'll be making two trays tonight, one regular red tray and  & one white w/ broccoli & garlic tray.

BTW, I've calculated the nutrition info on the pizza based upon my recipe & each tray has 2,763 calories total so based upon 16 cuts per tray (I've been cutting them smaller lately), each cut is 2763/16= 173 calories per cut. I'd have to go back thru my notes to find the rest of the nutritional info but I know I have it somewhere.

Good luck & have fun, this is wonderful pizza.

steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #142 on: March 09, 2012, 03:12:32 PM »
BTW, I've calculated the nutrition info on the pizza based upon my recipe & each tray has 2,763 calories total so based upon 16 cuts per tray (I've been cutting them smaller lately), each cut is 2763/16= 173 calories per cut. I'd have to go back thru my notes to find the rest of the nutritional info but I know I have it somewhere.

steel_baker,

Would you mind telling me if you are using an online tool somewhere to calculate the nutrition information and, if so, where it is? I recently started testing such a tool at the nutritiondata.self.com website at http://nutritiondata.self.com/, but you have to register to use it. Its database is lacking in some areas but it seems to do a reasonable job. It seems to me that a member of the PMQ Think Tank provided a link to another such tool but I was not able to find it.

Peter

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #143 on: March 09, 2012, 03:25:00 PM »
James,

On the matter of the blue steel pans, you may want to take a look at Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,13687.msg137295/topicseen.html#msg137295. If you can't get the pans from PA Products for any reason, you might want to call Dover, the manufacturer, to see if you can get some names of potential suppliers.

Peter

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #144 on: March 09, 2012, 03:42:48 PM »
steel_baker,

Would you mind telling me if you are using an online tool somewhere to calculate the nutrition information and, if so, where it is? I recently started testing such a tool at the nutritiondata.self.com website at http://nutritiondata.self.com/, but you have to register to use it. Its database is lacking in some areas but it seems to do a reasonable job. It seems to me that a member of the PMQ Think Tank provided a link to another such tool but I was not able to find it.

Peter

No, nothing like that Peter. I simply took the nutrition info from the ingredient packaging & totaled it.

steel_baker
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Offline PizzaBinge

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #145 on: March 10, 2012, 07:11:47 PM »
Hey s_b & Pete,

Thanks for the info. I'm currently seasoning the blue steel pan I have, and look forward to trying my hand with s_b's VP recipe. I'll post some pics when and if I get something worthy!

Happy eatin',
James

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #146 on: March 10, 2012, 08:01:19 PM »
Hey s_b & Pete,

Thanks for the info. I'm currently seasoning the blue steel pan I have, and look forward to trying my hand with s_b's VP recipe. I'll post some pics when and if I get something worthy!

Happy eatin',
James

Enjoy. Once you really get practiced at making this pizza, it is just superb. What's really neat is that it's so unique that virtually nobody outside of NE PA has ever had it before and they really enjoy the different taste. I have started to experiment with the crust and I now prefer to use 10-12g of molasses instead of sugar when making the dough and it really makes a difference flavor & browning. I won't do it any other way now. Because I usually weigh everything right into the mixer bowl, I goofed on my second dough ball yesterday and ended up with 17 grams of molasses in it instead of 10-12g. Once you start pouring the molasses, you can't stop it immediately so you have to stop pouring before you hit your target weight to give it time to stop pouring out. I waited too long apparently. Since the water is the first ingredient in & molasses right into that there was nothing I could do so I just kept adding ingredients. You should have seen the big bubbly proofing I got from that with all of that molasses in it. It still turned out great but I had to really knock it down quite a bit before I could top it. I had to pop all of the big bubbles with a  toothpick.

I've also found that I now weigh & pre-package my cheese & sauce so that the flavor & balance is consistent from tray to tray. That way it's always "my" pizza and I don't have any issues with "good tray" vs a "bad tray". I do the weighing and prepackaging earlier in the day when I mix the cheese blend, make the sauce, and make the dough. Just a little tip if you decide to ever do a broccoli tray, I've found that the frozen boxes of chopped broccoli are the perfect size for topping one tray. It's already chopped & I thaw it, throw it in a pan with some minced garlic & a Tbsp or two of EV olive oil, then warm it up a bit & let it sit for an hour or so. That way the oil is infused with that garlic goodness and you have a nice blend of broccoli, garlic & oil to top the crust. The order of topping on the broccoli tray is to first salt the crust as always, then spread the broccoli/oil/garlic mixture on, then the cheese.

Over time, I'll continue to experiment with other toppings, but I must say that the original "red" trays still seem to be everyone's favorite.

s_b
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Offline communist

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #147 on: March 11, 2012, 12:41:43 PM »
Steel Baker and Victory Pig fans!  In today's Parade magazine ( a common Sunday paper insert ), Victory Pig is listed as one of America's best slice!  The article is not in depth, and tastes are subjective, but it was fun to see! 

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #148 on: March 11, 2012, 12:50:22 PM »
Steel Baker and Victory Pig fans!  In today's Parade magazine ( a common Sunday paper insert ), Victory Pig is listed as one of America's best slice!  The article is not in depth, and tastes are subjective, but it was fun to see!  

Cool! But then when you grow up with it, you always think that it's one of the best. :chef:

Ironic though that the recipe they posted for it is one that I dismissed years ago after finding it on the web. Muenster cheese? Really?

I've had it confirmed numerous times that VP uses 100% Wisconsin White Cheddar on their pizza, sliced paper thin on a meat slicer and layered on top of the tomatoes & onions.  ???
« Last Edit: March 11, 2012, 01:27:58 PM by steel_baker »
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Offline Chet

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #149 on: March 12, 2012, 01:02:44 AM »
 Steel baker

   I made the dough recipe on wed,  took it out of the fridge on Friday at 2pm and baked it around 6pm, this time I made a change in the sauce and it was out of this world, if anyone wants to try the Sicilian sauce recipe here it is, I had most of the same guest and everyone said it was the best tasting sauce to date.

1 can Classico crushed 28oz
2 heaping TBLS of tomato paste
2 cloves of  grated garlic
2 TBLS of grated onion
1 or 2 TBLS olive oil
1/8 tsp oregano
1/4 tsp basil
1 tsp sugar ( I used 2 tsp was a spec sweet, but excellent)
 I put the olive oil in a sauce pan. added the onions & garlic simmered 3-4 minutes added the other ingredients mixed and set for 6 hrs on the counter.

   Chet

PS let me know if anyone tries it.