Author Topic: Victory Pig Style Pizza - Northeastern PA  (Read 50244 times)

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Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #100 on: December 07, 2011, 06:34:38 PM »
s_b,

Thanks for telling me you prefer white onions for the sauce.  Does slicing the onions paper thin like the VP restaurant give the whole pizza any different taste?  Sorry to be asking all the questions.  I do have a Mandolin I could use. 

Norma

Not really, my sauce still tastes the same as theirs.
steel_baker  :chef:


Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #101 on: December 07, 2011, 06:37:00 PM »
Not really, my sauce still tastes the same as theirs.

s_b,

Thanks!

Norma
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buceriasdon

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #102 on: December 07, 2011, 07:54:13 PM »
Norma, If you have onions you feel are too strong in flavor you can tame the bite by soaking the sliced onion in cold water for ten minutes or so, then drain and use. I have certain recipes, not always pizza, where I squeeze a couple of limes into the water for added flavor. I was out of limes one time and used vinegar and that worked quite well also. It does add an extra "something". When I make sliders I drizzle a bit of balsamic vinegar and water over the onions before I place the hamburger patties on top of the onions. Really gives them a added depth of flavor.
Don

Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #103 on: December 07, 2011, 08:10:02 PM »
Norma, If you have onions you feel are too strong in flavor you can tame the bite by soaking the sliced onion in cold water for ten minutes or so, then drain and use. I have certain recipes, not always pizza, where I squeeze a couple of limes into the water for added flavor. I was out of limes one time and used vinegar and that worked quite well also. It does add an extra "something". When I make sliders I drizzle a bit of balsamic vinegar and water over the onions before I place the hamburger patties on top of the onions. Really gives them a added depth of flavor.
Don

Don,

Thanks for the tips on what to do if onions are too strong in flavor.  I didnít know that soaking the sliced onions in cold water for 10 minutes or so would change the flavor.  I also will have to try your tip on squeezing limes into the water for added flavor in another thread.  I could imagine that limes or even vinegar added to the water could also make the onions taste really good.

Norma
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Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #104 on: December 11, 2011, 02:31:10 PM »
s_b,

I have one other question to ask you before I make another attempt on a VP pizza.  In your post at reply 46 http://www.pizzamaking.com/forum/index.php/topic,13048.msg161538.html#msg161538 you posted to use high-gluten bread flour.  I am wondering if it matters if it is bread flour or higher protein high-gluten flour.  Maybe I missed if you posted about the bread flour somewhere in this thread. 

Thanks,

Norma
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Offline Pete-zza

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #105 on: December 11, 2011, 03:01:50 PM »
Norma,

Chau raised a similar question in reply 53 at http://www.pizzamaking.com/forum/index.php/topic,13048.msg161814.html#msg161814, and s_b clarified what he meant by high-gluten bread flour in the following Reply 54. He can correct me if I got it wrong.

Peter

Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #106 on: December 11, 2011, 03:11:11 PM »
Norma,

Chau raised a similar question in reply 53 at http://www.pizzamaking.com/forum/index.php/topic,13048.msg161814.html#msg161814, and s_b clarified what he meant by high-gluten bread flour in the following Reply 54. He can correct me if I got it wrong.

Peter

Peter,

Thanks for linking me to where Chau asked the similar question. 

Norma
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Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #107 on: December 12, 2011, 07:44:58 AM »
I mixed another attempt for a VP pizza later yesterday afternoon.  I used a little more IDY in the formulation than for my last attempt and used KABF as the flour.

This is what the VP dough ball looks like this morning top and bottom.

The smallest white onion I could find at my supermarket weighed 347 grams.  I will make sure I donít add as much chopped onion as I did in my last attempt.

Norma
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Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #108 on: December 13, 2011, 10:35:56 PM »
This was my second attempt for a Victory Pig pizza.  I think I followed all the directions right for this attempt.  The sauce was much better and my steel pan must be getting seasoned better because the pie did come out of the steel pan easily.  I donít think my attempt really looks like a Victory Pig pizza though.  This attempt sure was good eating, but my bottom crust wasnít crunchy and only a little crisp.  I donít think my crumb looks right either.

Norma
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Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #109 on: December 13, 2011, 10:37:23 PM »
Norma
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Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #110 on: December 13, 2011, 10:38:43 PM »
Norma
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Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #111 on: December 13, 2011, 10:40:10 PM »
Norma
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Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #112 on: December 13, 2011, 10:41:46 PM »
Norma
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Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #113 on: December 13, 2011, 10:43:07 PM »
Norma
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Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #114 on: December 13, 2011, 10:44:32 PM »
Norma
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Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #115 on: December 26, 2011, 07:22:44 PM »
s_b,

Do you have any suggestions for me if I make another attempt at your clone Victory Pig pizza?  I donít know if you might have seen something I did wrong in the pictures I posted.  My bottom crust wasnít really crunchy.  Do you have any suggestions how to get my bottom crust crunchy?

Thanks!  :)

Norma
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Offline patdakat345

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #116 on: December 27, 2011, 06:55:08 AM »
Norma; I had a similar problem, especially near the center. I may have left it in the pan too long before I cut it and put it on wire racks. I think next time I will will pull it out of the pan and put it back on the stone to get the crispiness at the bottom that I desire.
I gave one of the pizzas to my sister and she said it really crisped up when she put it in the oven on a wire rack at 400 degrees F.
Everybody Liked the taste steel_baker. Great job.

pat

Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #117 on: December 27, 2011, 07:18:48 AM »
Pat,

Thanks for your thoughts on why my bottom crust wasnít crunchy or crispy enough.  :) I did remove the pie from the steel pan right after I removed it from the oven and put it right on a wire rack.  I will have to try another attempt some time and do a reheat on a slice to see if that makes the bottom more crispy.  I would have thought from all the peanut oil I used that the bottom crust would have been more crispy right from the oven. 

Great to hear that everybody liked your VP pizzas!  :)

Norma
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Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #118 on: January 20, 2012, 08:23:36 AM »
s_b,

Do you have any suggestions for me if I make another attempt at your clone Victory Pig pizza?  I donít know if you might have seen something I did wrong in the pictures I posted.  My bottom crust wasnít really crunchy.  Do you have any suggestions how to get my bottom crust crunchy?

Thanks!  :)

Norma

Norma,

I'm not familiar with your oven but what I do to make sure the bottom crust is crunchy is to bake it on the bottom rack or as close to the bottom of the oven as I can. This seems to really raise the temp on the bottom of the pan so it fries really hot and crisps up before the cheese burns. I also make sure not to overtop it (i.e. be sure not to use too much sauce or cheese).

Baking a tray tonight... first time in a few weeks.

s_b
« Last Edit: January 20, 2012, 08:27:20 AM by steel_baker »
steel_baker  :chef:

Offline norma427

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #119 on: January 20, 2012, 09:27:18 AM »
Norma,

I'm not familiar with your oven but what I do to make sure the bottom crust is crunchy is to bake it on the bottom rack or as close to the bottom of the oven as I can. This seems to really raise the temp on the bottom of the pan so it fries really hot and crisps up before the cheese burns. I also make sure not to overtop it (i.e. be sure not to use too much sauce or cheese).

Baking a tray tonight... first time in a few weeks.

s_b

s_b,

I was using a Baker Pride deck oven for the Victory Pig clone pizza.  Maybe my deck temperature isnít right for this style of pizza, or maybe baking directly on the deck has something to do with my bottom crust not getting crunchy enough.  

Will be waiting to see your Victory Pig bake.  :)

Norma
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