Author Topic: Victory Pig Style Pizza - Northeastern PA  (Read 68258 times)

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Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #225 on: August 23, 2013, 07:29:30 PM »
Hi Chet,

Well, since I live at high altitude now (6,500'), I'm completely revamping my dough recipe. I've had to increase water & salt, cut back yeast by about 40%, and have cut out sugar of any kind altogether. The sugar makes the dough too soft here and it won't crisp up. Prior to moving here, I had cut back on molasses to firm up the crust some more. Where you live, I would still consider using a small amount of molasses for browning & flavor.

 ;D
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Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #226 on: September 01, 2013, 12:15:21 PM »
Following up with this high altitude adjustment effort, I made a tray of pizza last night and have made real progress. I used the Contadina crushed tomatoes I bought from Amazon for the sauce & the sauce is finally back where it needs to be. I have adjusted my dough recipe significantly. I have increased the water by 5%, decreased yeast by 50%, and increased salt by 50%. In doing this, I've been able to slow down the rise so that the dough takes 5-6 hours to fill the pan with the rise instead of the 45 minutes it took when I was using my original low altitude recipe. The results were a tray that was firmly intact and slid out the pan with ease, as it should instead of falling apart like it was when I first moved here.

Now my only remaining issue is the oven in our rental condo. I need to get more bottom browning than I'm currently getting. There needs to be more crisp to it. The crumb has come together but I'm getting a slight gummy layer on top under the toppings. That was not an issue with my previous oven. The cheese is starting to burn before I can get the necessary browning on the bottom and finish baking the crust to eliminate the gummy layer. My guests never noticed and loved the pizza, and the flavor was back where it should be, but I noticed that gummy layer and won't be satisfied until I've eliminated it.

I suppose I may never get the results I want with this rental condo oven but then in 15 months, our house will have been built, we'll be out of the rental, and I'll be back to using quality ovens. Maybe I should just wait until then.... but damn it! I want my VP pizza back!
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Offline redox

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #227 on: September 01, 2013, 12:31:55 PM »
I suppose I may never get the results I want with this rental condo oven but then in 15 months, our house will have been built, we'll be out of the rental, and I'll be back to using quality ovens. Maybe I should just wait until then.... but damn it! I want my VP pizza back!
I hope you don't have to wait 15 months to enjoy your VP pizza the way you remember it. That would be cruel & unusual punishment, indeed.
I'm going to try your delicious original "lowland" version in my Blackstone oven sometime within the next few days. Everyone always enjoys it.

Offline PizzaBinge

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #228 on: September 01, 2013, 01:26:45 PM »

I suppose I may never get the results I want with this rental condo oven but then in 15 months, our house will have been built, we'll be out of the rental, and I'll be back to using quality ovens. Maybe I should just wait until then.... but damn it! I want my VP pizza back!

S_B,

Have you tried a par-bake before topping? Not ideal, but it might put you in a happy place until your house is ready.

Offline Pete-zza

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #229 on: September 01, 2013, 02:34:54 PM »
steel_baker,

Is you oven electric or gas?

Peter

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #230 on: September 01, 2013, 03:02:02 PM »
S_B,

Have you tried a par-bake before topping? Not ideal, but it might put you in a happy place until your house is ready.

Thought about doing a parbake. I hate to do that though only because it's an aberration of the process and I'd prefer to find a solution without having to do that.
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Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #231 on: September 01, 2013, 03:04:22 PM »
steel_baker,

Is you oven electric or gas?

Peter

Hi Peter,

It's gas. I was baking in a Wolf Dual Fuel range with electric oven back east at lower altitudes. The thought even crossed my mind to look for a used tabletop electric oven just to bake pizza here. Small isolated town here though so I'm not likely to find one.

S_B
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Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #232 on: September 01, 2013, 03:05:53 PM »
I hope you don't have to wait 15 months to enjoy your VP pizza the way you remember it. That would be cruel & unusual punishment, indeed.
I'm going to try your delicious original "lowland" version in my Blackstone oven sometime within the next few days. Everyone always enjoys it.

 :drool:
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Offline jsperk

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #233 on: September 01, 2013, 04:36:49 PM »
Trying your recipe this evening. Maybe some day I will make it east to try a Victory Pig Pizza.

Where are around in western Pa? J&S is my favorite thick style around here. 


Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #234 on: September 01, 2013, 05:36:51 PM »
Trying your recipe this evening. Maybe some day I will make it east to try a Victory Pig Pizza.

Where are around in western Pa? J&S is my favorite thick style around here.

Enjoy! I was in the north hills suburbs of Pittsburgh for 22 years, most recently in Cranberry Township. I recently moved to Durango, CO with retirement. I grew up & spent the first 37 years of life in northeastern PA (Kingston).

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Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #235 on: September 01, 2013, 08:55:50 PM »
A cut of pizza that I had leftover from last evening. I  like to reheat it in a frying pan on the stovetop using very low heat. It heats it through from the bottom & melts the cheese. It also crisps it up if it is the least bit soft.

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Offline pwc123

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #236 on: March 12, 2014, 09:39:42 PM »
Just wanted to give a huge thank you to steel_baker, this recipe and the video were massively helpful.  My first attempt at a Sicilian pie was mediocre at best and this one came out fantastic.  No wonder this is one of your favorites after all your travels - truly delicious.  Thanks again, cheers!

Note for any of the beginners out there, I hand-kneaded the dough and hand chopped the onions.  No tools required!

« Last Edit: March 12, 2014, 09:45:34 PM by pwc123 »

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #237 on: March 12, 2014, 09:46:02 PM »
Looks great. Glad it worked out for you. It's actually pretty easy to make once you nail the technique. This pizza has such great onion & tomato flavor and with the fried crust, it's just mouth watering.

Enjoy!
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Offline pwc123

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #238 on: March 12, 2014, 10:00:27 PM »
Yep, you did all the hard work. I'm thankful that you decided to share it with the rest of us!

Offline PizzaBinge

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #239 on: March 13, 2014, 11:45:07 PM »
A cut of pizza that I had leftover from last evening. I  like to reheat it in a frying pan on the stovetop using very low heat. It heats it through from the bottom & melts the cheese. It also crisps it up if it is the least bit soft.

Hey s_b, I haven't been on here in a little while, I was wondering who the victor was, you or the altitude. By the looks of that cut I'd definitely say that it is you! Were you able to get it back to how it was 100%?

James

Offline PizzaBinge

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #240 on: March 13, 2014, 11:48:13 PM »
Just wanted to give a huge thank you to steel_baker, this recipe and the video were massively helpful.  My first attempt at a Sicilian pie was mediocre at best and this one came out fantastic.  No wonder this is one of your favorites after all your travels - truly delicious.  Thanks again, cheers!

Note for any of the beginners out there, I hand-kneaded the dough and hand chopped the onions.  No tools required!

Hey pwc123, that's a good looking product you have there! What kind of pan are you using?

James

Offline pwc123

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #241 on: March 14, 2014, 07:20:26 AM »
Hey pwc123, that's a good looking product you have there! What kind of pan are you using?

James

I have this one: http://www.amazon.com/gp/aw/d/B001VH70WM/?tag=pizzamaking-20

As steel_baker mentioned, this pan will do the trick but I'd recommend getting a deeper one if you're going to be making this style regularly. Then you don't have to worry about oil overflow or anything at all.


Offline PizzaBinge

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #242 on: March 14, 2014, 09:45:59 AM »
I generally prefer this style of pizza with onions and w/o toppings, but I've been experimenting lately (and feeding my coworkers), and here are a few pics:

Brussel sprout and bacon, ham and cheese (cheddar and American), BBQ chicken, chicken-bacon-ranch, pepperoni, sloppy joe, and plain cheese
« Last Edit: March 14, 2014, 09:52:42 AM by PizzaBinge »

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #243 on: March 14, 2014, 11:04:57 AM »
Hey s_b, I haven't been on here in a little while, I was wondering who the victor was, you or the altitude. By the looks of that cut I'd definitely say that it is you! Were you able to get it back to how it was 100%?

James

Actually, at this point... I won. I've found now that the combination of high altitude & junky rental condo oven, I have to bake the tray with sauce & no cheese for 12-13 minutes at the bottom rack position, then pull it, top with cheese & finish for another 3-5 minutes. This gives me the nice browned crispy crust I'm looking for without burning the cheese. I'm hoping that once we get our house built and have a quality oven again, I won't need to pre-bake at all. I have found so far that the high altitude here makes it tough to really brown & crisp up baked goods so I may still end up having to pre-bake.... but I hope not.
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Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #244 on: March 14, 2014, 11:12:52 AM »
I generally prefer this style of pizza with onions and w/o toppings, but I've been experimenting lately (and feeding my coworkers), and here are a few pics:

Brussel sprout and bacon, ham and cheese (cheddar and American), BBQ chicken, chicken-bacon-ranch, pepperoni, sloppy joe, and plain cheese

Those trays all look great. Once you know how to make this crust, you can do anything with it. I've made focaccia bread with it before. I just increased the hydration to about 75%, used more oil in the dough, then dimple the top and top it with sea salt, rosemary, & olive oil. Had it with some italian entrees & received rave reviews.

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Offline stmichael911

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #245 on: May 16, 2014, 02:27:25 PM »
Pictures are of my third try with a Victory Pig Style Pizza...Going to try an increase in thickness (33 %) thinking NEPA (North East Pa) Scranton squares are about that much more higher.  Worked the calculations  today and hope I don't overflow my pan.

Interested in a cold fermentation process and opinions of benefit for Victory Pig Style Crust..

I should have noted that I used two different blends of cheeses on this pizza as I'm trying to nail down some unique flavors I enjoy from Scranton Pizza Places
« Last Edit: May 16, 2014, 02:29:16 PM by stmichael911 »

Offline stmichael911

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #246 on: July 02, 2014, 09:05:54 AM »
Pictures are of my third try with a Victory Pig Style Pizza...Going to try an increase in thickness (33 %) thinking NEPA (North East Pa) Scranton squares are about that much more higher.  Worked the calculations  today and hope I don't overflow my pan.

Interested in a cold fermentation process and opinions of benefit for Victory Pig Style Crust..

I should have noted that I used two different blends of cheeses on this pizza as I'm trying to nail down some unique flavors I enjoy from Scranton Pizza Places

I settled for a 10% increase from the original Thickness Factor and am pleased with it! :)

Offline bigMoose

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #247 on: July 11, 2014, 10:09:35 AM »
I made this last night.  Was a bit concerned how slack the dough was, and how much oil was in the pan...  Had a bit of difficulty stretching it out, as it had a mind of its own.  At the proper time, finally got the pan full of dough.  Was not sure it would bounce in the oven.

Then the magic happened in the oven.  All ended just like the pictures above.  Good oven spring, incredible balance of simple ingredients.  Topped with sharp cheddar and motz.  Put more cheddar around edges to brown against the pan.  Used 7 11 and fine diced onion and just a bit of Italian Oregano.

Wife loved it and said it has to be part of my 3 pizza sampler that we prepare for new guests.

Offline pizza4442

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #248 on: September 06, 2014, 10:13:59 AM »
The cheese is white cheddar. They slice it paper thin on a meat slicer & lay it on top of the crushed tomatoes. I use a 50/50 blend of mozz & vermont white cheddar (usually Cabot because it's easily available). I buy the white cheddar at Costco in a 2 lb block and shred it with the shredding disc on the food processor. Shreds the 2lb block in about 5 minutes. Because I do everything on a scale I just mix equal weights of mozz & white cheddar in a stainless steel bowl, then weigh it out into Gallon sized ziploc bags for storage.

Here are a few pics from my pizza baking sessions over the past 2 months:

This looks sooo good,  I can't wait to try this recipe. So many great reviews and pictures. Nice job! If you really want to replicate VP, the cheese is definitely, without any shadow of doubt Muenster cheese. I can tell you that with 100% certainty. If you've ever worked there, you may have had to run  to supermarket across the street to buy it on a busy night and the cheese has run out! Also, if you look closely at a slice, you can sometimes see the orange edge on the slices of cheese indicative of Muenster. I do know Pizza Perfect uses white cheddar in their version which is also delicious. Not sure about Pizza L'oven. Being that the owners of both were former employees of VP, I think the first thing they did to the recipe was change the cheese. 

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #249 on: October 18, 2014, 10:56:10 AM »
This looks sooo good,  I can't wait to try this recipe. So many great reviews and pictures. Nice job! If you really want to replicate VP, the cheese is definitely, without any shadow of doubt Muenster cheese. I can tell you that with 100% certainty. If you've ever worked there, you may have had to run  to supermarket across the street to buy it on a busy night and the cheese has run out! Also, if you look closely at a slice, you can sometimes see the orange edge on the slices of cheese indicative of Muenster. I do know Pizza Perfect uses white cheddar in their version which is also delicious. Not sure about Pizza L'oven. Being that the owners of both were former employees of VP, I think the first thing they did to the recipe was change the cheese.

Hi Pizza4442,

I appreciate your input but I know for a fact that they use Wisconsin White Cheddar on their pizza. I know someone who has worked there for over 30 years and have also had conversations with the purveyor (http://www.genoafoods.com/) from whom they buy their cheese. This has been confirmed to me many times over the years.
« Last Edit: October 18, 2014, 11:36:16 AM by steel_baker »
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