Author Topic: Victory Pig Style Pizza - Northeastern PA  (Read 64471 times)

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Offline RICO

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #25 on: November 18, 2011, 12:52:02 AM »
Bravo!  Just finished watching this an enjoyed every bit of it.

As a "noob", I especially appreciated your illustrating weighing everything directly in the bowl.  I suppose this is standard practice with a lot of you, but I wouldn't have thought to use the zero/tare function of my scale like that.  At least not right away.

Thanks.


Offline PizzaHog

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #26 on: November 19, 2011, 11:11:59 AM »
Great job and great looking pie there SB!
I have never tried the repeated rises and punch downs on Silician type style.  Can you comment on what difference this makes for you?
Thanks for sharing,
Hog

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #27 on: November 19, 2011, 11:34:02 AM »
Great job and great looking pie there SB!
I have never tried the repeated rises and punch downs on Silician type style.  Can you comment on what difference this makes for you?
Thanks for sharing,
Hog

I believe that it's done primarily just to accomplish the stretch necessary to fill the pans corner to corner & edge to edge. With every successive rise it becomes easier to stretch. I also normally do a cold ferment overnight. I use polycarbonate containers that I spray with cooking spray, seal them with lids, and stack them in my garage fridge overnight. Because the containers are square, it also gives me a head start on the stretch to rectangular shape when I put them in the pans. I generally try to put the dough into the pans at least 4 hours before baking. Pictures of the containers are in one of my earlier posts in this thread.

If I were running a pizza restaurant serving this pizza, the weighed dough balls would go right into the oiled pans , given the initial stretch as in the video, and then into a proofing cabinet to sit before a final stretch, topping, and bake. I'd probably get about 50 trays ahead to start the day. The real VP restaurant uses several senior ladies (italian grandmothers?) to do the stretching & topping. They only make pizza on wednesdays, fridays, & saturdays from 4:00 until 10:00. That's the only time they're open and they have made a fortune over the years (and they're cash only).
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Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #28 on: November 19, 2011, 04:17:15 PM »
Here are some pics of the finished product after it is cut & served. Don't know why I didn't post these before. Note the broccoli & garlic tray.Wonderful texture & flavor.

steel_baker
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Offline Chet

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #29 on: November 20, 2011, 09:26:45 AM »
 HI

  Was wondering, since I have a few of these type of black steel pan, have you ever tried to make 2 pies at once.

  Chet

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #30 on: November 20, 2011, 09:31:12 AM »
HI

  Was wondering, since I have a few of these type of black steel pan, have you ever tried to make 2 pies at once.

  Chet

I generally make three trays when I make pizza. I only have one baking at a time though. Even though I have a high end Wolf Dual Fuel range, I'm just not confident that the airflow in the oven would be sufficient to evenly bake two trays at once. If it was a 36" or bigger oven, I would try it. But at 30", it's just too iffy since I can't fit two pans on the same rack at the same time.
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Offline communist

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #31 on: November 20, 2011, 07:33:03 PM »
Thanks for the great video steelbaker!  You got me hungry for Victory Pig Pizza, and I took the family down for a tray.  Unique and tasty pizza, with crisp greasy crust, bright tomato flavor and good cheese topping. As always, a hit with the family.  About 60 bucks with tip for a family of six with sodas.  Could probably save 50 bucks by following your recipe!

Offline communist

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #32 on: November 20, 2011, 08:53:33 PM »
Pics from last night at the Victory Pig.
« Last Edit: November 20, 2011, 08:55:19 PM by communist »

Offline Chet

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #33 on: November 20, 2011, 08:58:29 PM »


  Steel Baker

  You mentioned you put your dough in the fridge for an overnight ferment. do you put it in the fridge right after the dough is kneaded for 15 min.

   Chet



Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #34 on: November 20, 2011, 09:50:26 PM »

  Steel Baker

  You mentioned you put your dough in the fridge for an overnight ferment. do you put it in the fridge right after the dough is kneaded for 15 min.

   Chet


Chet,

After the dough ball comes together, I let it rest for 15 minutes, then I knead it for 6-8 mins. Then into the fridge overnight.

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Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #35 on: November 20, 2011, 10:00:12 PM »
Thanks for the great video steelbaker!  You got me hungry for Victory Pig Pizza, and I took the family down for a tray.  Unique and tasty pizza, with crisp greasy crust, bright tomato flavor and good cheese topping. As always, a hit with the family.  About 60 bucks with tip for a family of six with sodas.  Could probably save 50 bucks by following your recipe!

You're welcome communist. VP pizza has always been somewhat of an obsession with me. My recipe is very close. I made some tonight for my wife's birthday get together. Made 3 trays, 2 regular, 1 sausage & peppers.

Here are some pics of the sausage & peppers tray that I made. It looked so pretty I had to take pictures of it. I baked it an extra 1-1/2 minutes since there were more toppings (especially with the peppers & the water they contain). I wanted to make sure it was fully baked. Also, on tonight's trays, I started adding some extra cheese around the edges of the pan to get a nice crispy cheese crust on the edges. Similar to the Buddy's Detroit style pizza. You can really notice the cheese crust around the edges in these pictures.

steel_baker
« Last Edit: November 20, 2011, 10:03:40 PM by steel_baker »
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Offline Chet

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #36 on: November 20, 2011, 11:29:52 PM »
   Steel Baker


     You know that if the owner of VP logs on, He just might ask you for your recipe rights (LOL) keep up the nice work.

       Chet

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #37 on: November 21, 2011, 07:41:10 AM »
   Steel Baker


     You know that if the owner of VP logs on, He just might ask you for your recipe rights (LOL) keep up the nice work.

       Chet

I'll just tell him that I'll show him mine if he shows me his.  :-D :-D :-D

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Offline Jet_deck

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #38 on: November 21, 2011, 08:48:35 AM »
Excellent video steel_baker. Sorry if you already covered this, but what is your preferred type of flour? (I know you say bread flour, but any particular brand that continues to work the way you expect?)  Thanks for the thorough video, very well presented and easy enough to follow. :chef:
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Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #39 on: November 21, 2011, 08:52:10 AM »
Excellent video steel_baker. Sorry if you already covered this, but what is your preferred type of flour? (I know you say bread flour, but any particular brand that continues to work the way you expect?)  Thanks for the thorough video, very well presented and easy enough to follow. :chef:

Thanks Jet_Deck. Nothing special on the flour. I use any type of bread flour I can get. I usually buy 25 lb bags from either Costco or Sam's Club & store it in airtight bulk containers.

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Offline Chet

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #40 on: November 21, 2011, 09:36:00 AM »
 Steel Baker

  IF you remember where Plains is, it's the time of the year when the leaves are falling, I can almost tell you if VP is open or closed with my binocs, about 1/2 mile across the river. I don't know if you knew but there are 3 or 4 pizza places in the area all run by members of the family under different names. Pizza Perfect, Pizza Lovin, Victory Pig and the last one is their last name. don't want to mention it online.


                Chet

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #41 on: November 21, 2011, 09:40:09 AM »
Steel Baker

  IF you remember where Plains is, it's the time of the year when the leaves are falling, I can almost tell you if VP is open or closed with my binocs, about 1/2 mile across the river. I don't know if you knew but there are 3 or 4 pizza places in the area all run by members of the family under different names. Pizza Perfect, Pizza Lovin, Victory Pig and the last one is their last name. don't want to mention it online.


                Chet

I very familiar with Plains. My father was born there and I was born, grew up, and lived in Kingston for 37 years before moving here to western PA. Was not aware that Pizza Perfect folks were related but I know the owner of Pizza L'oven because my mother was friends with his mother. Perhach is his last name I believe and he worked in the VP kitchen as a teenager which is why he knew how to make it. He was the first of the imitators and built a good business from it. Don't think he was related to the "C" family though.

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Offline Chet

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #42 on: November 21, 2011, 08:45:26 PM »


  Steel Baker

    Would you PM me your last name and where in Plains did you reside, did you remember a Bar on Hudson rd that sold Italian Foods and a good pizza. it was on a corner near St Peter & Pauls church.

                      Chet

Offline Chet

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #43 on: November 22, 2011, 06:54:44 PM »
    Hello Steel Baker

   First Off I want to say the pizza really surprised my wife & I. t was the best sicilian I have made, dough texture was almost perfect, the next time I will bake at 450 deg rather than 475, 475 in my oven seemed to be browning the cheese a little prematurely, at 10 min I had to take the pie out, almost perfect but to my wife it was delicious. your recipe has some magic to it, your procedure worked great, I used my all time favorite GM Full strength and the Classico peeled ground tomatoes from WalMart, I will make this recipe again.  It is so close to VP pizza, good job Steel Baker

    Chet

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #44 on: November 22, 2011, 06:59:26 PM »
    Hello Steel Baker

   First Off I want to say the pizza really surprised my wife & I. t was the best sicilian I have made, dough texture was almost perfect, the next time I will bake at 450 deg rather than 475, 475 in my oven seemed to be browning the cheese a little prematurely, at 10 min I had to take the pie out, almost perfect but to my wife it was delicious. your recipe has some magic to it, your procedure worked great, I used my all time favorite GM Full strength and the Classico peeled ground tomatoes from WalMart, I will make this recipe again.  It is so close to VP pizza, good job Steel Baker

    Chet

Thanks Chet, glad you & your wife enjoyed it.  :chef:

s_b
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Offline apizza

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #45 on: November 22, 2011, 07:05:59 PM »
s_b
 Great video. Are you the next Food Network Star? I really liked the fact that you gave the whole process plenty of time.
Marty

Offline steel_baker

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Victory Pig Style Pizza - Northeastern PA- Full recipe & method
« Reply #46 on: November 30, 2011, 01:40:37 PM »
This recipe is portioned for use with a 12x17 pan. If adjusting for different sized pans, do not increase the amount of yeast unless the recipe is more than doubled. Reduce yeast proportionately if reducing the recipe size.

1. The sauce: The sauce is very simple, a can of good quality crushed tomatoes with a finely chopped medium white onion mixed in and a pinch of kosher salt. This sauce is not cooked or spiced at all, simply chop the onions and mix them into the crushed tomatoes. Please note that (1) 28oz can of crushed tomatoes with the recommended amount of onion will top (4) 12x17 trays so be sure to adjust your topping amount accordingly.

   TIP: use one of those kitchen-chopping gadgets to chop the onions very fine, not a knife. Not only is it faster & easier, there are no tears. Remember, very finely chopped. There are no chunks of onion in this style of pizza, just the onion flavor.


2. The cheese: The cheese is a 50:50 mixture of shredded mozzarella & white cheddar (Wisconsin or Vermont) cheeses.


3. The dough: The dough is a basic pizza dough recipe. This recipe will yield an approximately 1-3/4 lb dough ball. The sugar & oil are optional but do contribute to the browning & softness of the crust if used.

Combine the following ingredients in a bowl or mixer in the following order:

9.8 oz of bottled water (just under 1-1/4 cups)                            
2 tsp sugar                                
1 tsp olive oil                                                                      
3-1/4 cups of high gluten bread flour
2 tsp salt
2-1/4 tsp instant yeast (this is 1 packet of bread maker yeast)

After forming all ingredients into a single dough ball, let rest for 15 minutes, then knead thoroughly for 6 minutes. Put ¼ cup peanut oil into 12x17 blue steel pan (higher sides are better). Stretch dough to cover about 2/3 of the pan. Cover the pan with plastic wrap to keep the moisture in & prevent the dough from “skinning”.

After 1-2 hours, remove plastic wrap & knock the dough down & stretch to fill the pan. Pull dough up along the sides of the pan and into the corners. Re-cover with plastic and give dough enough rise time to fill the pan. 30 minutes to 1 hours should be enough.

Uncover dough, sprinkle a pinch of kosher salt on top then top the pizza with the sauce & cheese. Be sure NOT to knock the dough down while you’re topping it. This will only require a few tablespoons of sauce & a handful of cheese, both evenly spread. This Pizza is not loaded with sauce & cheese so top evenly & moderately to maintain the balance of flavors.
 
Bake in a 450-475 degree oven on bottom rack for 12-15 minutes until the cheese appears to just start to burn. At this point, the crust should be crispy, browned, & fried.

For the experienced pizza bakers on the forum, here is the weight based recipe that I normally use:

Pizza Dough 12x17 pan   

Flour               | 100%  | 409g
Water              |   67%  |  274g
Salt                 |  2.0%  |      8g
Sugar              |  2.0%  |      8g
IDY                 |  2.0%  |      8g
Olive oil           |  1.0%  |      4g

« Last Edit: December 07, 2011, 11:15:00 AM by steel_baker »
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Offline michelle9491

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #47 on: November 30, 2011, 06:25:36 PM »
Hi SB, I have a few questions. How does the sugar & oil affect the softness & browning? And do you cook the sauce or just chop it all up & put on pizza? Also have you prebaked the crust & if so what affect does that have on it? Thanks!! Your pizzas look amazing!

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #48 on: November 30, 2011, 06:45:28 PM »
Hi SB, I have a few questions. How does the sugar & oil affect the softness & browning? And do you cook the sauce or just chop it all up & put on pizza? Also have you prebaked the crust & if so what affect does that have on it? Thanks!! Your pizzas look amazing!

Hi Michelle,

1. Sugar promotes browning in dough products just as it browns & caramelizes when cooking. Oil provides a softness & richer feel to baked goods.
2. The sauce is not cooked or spiced at all per the above posts.
3. No pre-baking. As the recipe indicates above, the raw dough is topped, then baked.

Here is a link to post #21 above which details the recipe & technique and also links to a Youtube video that I did to demonstrate the techniques.

http://www.pizzamaking.com/forum/index.php/topic,13048.msg160058.html#msg160058

Thanks,

steel_baker
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Offline patdakat345

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #49 on: December 01, 2011, 10:17:18 AM »
Steel Baker
My question is after the dough is fermented overnight in the refrigerator, do you allow it to warm up or do you immediately place it into the oiled pan and do the stretching?

pat