Author Topic: To varasano / Jeff  (Read 1688 times)

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Offline JF_Aidan_Pryde

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To varasano / Jeff
« on: May 16, 2005, 01:14:47 AM »
Sir,

You absolutely ROCK.

I haven't been at these forums for a few months due to work but after reading your page on reverse engineering of Patsy's pizza, I am blown away.

I'm a bit low on time but I just have to get this out of my system. A few thoughts:

- Congradulations on getting your perfect pie worked out. I'm sure nothing's as satisfying!
- A big thanks on providing the world with your knowledge on your website. It's fantastic.
- Beautiful photos! No man, no matter how large of a meal, can feel content after viewing them.
- And most of all, thanks for cutting through all the myths! Finally someone makes the clear distinction between what's really important (technique) verus all the other minor factors (specialty flour, NY water etc.) I think the discussion of these minor factors have made pizza making more difficult than it already is. It's good to know what really ought to be focused on.

You really have some brilliant knowledge summed up in that webpage of yours. I strong suggest you contribute to wikipedia's Pizza page. I wish I had acccess to your page before I started pizza making. Sure would have saved a lot of bad pizzas!

Thanks again.

Cheers,
-James

PS. And just because I can't help it, I am getting back into pizza making the minute this semester finishes.


Offline scott r

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Re: To varasano / Jeff
« Reply #1 on: May 16, 2005, 02:19:21 AM »
I just made some pies today with jeff's awesome dough spreadsheet and advice.  Since I just picked up the mixer that he recommends, i followed his mixing procedures to a T.  I upped the amount of salt to 2.5 (thanks Marco), and added it after the first autolyse (thanks Dinks and Peter).  I bumped the yeast up to just under 1%.  I also bumped down the the starter amount to 16% and used it earlier in it's activity than I had been.   It was so easy to figure out a recipe with Jeff's Excel spreadsheet that it took me less than a minute to calculate.  I used mostly Caputo mixed with about 25% KASL, and a 48 hour cold rise.  The dough has the best texture of any that I have ever had the pleasure to eat!!!!!  All I can say is HOLY S***T way to go Jeff, I think I love you!  Is that taking it too far?  Well, my wife loves you too if that makes you feel any better.  Quote from her- "this dough is like eating soft yummy pillows and clouds".  This is way beyond anything I had ever expected to come out of my apartment.  All I have to do now is find a way to get the flavor closer to what I like.  The strong sour taste is thankfully gone, but even with the Caputo flour the crust was missing something in taste.  I was using IDY. Does anyone think brewers yeast, or cake yeast will really taste better?  Should I start looking for other starters?  I really don't want sour.  I guess some more yeasty flavor would be nice, but I am actually worried about getting too much spring if I up the yeast amount.  The amount of lift that this dough has is perfect.  My favorite dough flavor comes from a place that uses some molasses in the dough.  I am just worried that with my 800 degree oven, the dough will burn.  Maybe if I drop the temp some I can get this to work.  I guess I am going to have to start experimenting and making more pies.  OH NO

Seriously, though, I just want to thank everyone here at this forum.  There is absolutely no way I could have ever done this without everybody's awesome advice, and hard work.   I know it takes a lot of time to put up these posts to help others.  I would have lived my whole life just dreaming about being back home where the pizzas are magic.  Now I can create the magic in my own home, and it is so much fun.

Offline JF_Aidan_Pryde

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Re: To varasano / Jeff
« Reply #2 on: May 16, 2005, 03:44:44 AM »
"this dough is like eating soft yummy pillows and clouds"

That is the cutest thing I have ever heard! Only girls can give such simple and lovely descrioptions.  ;D

Online Pete-zza

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Re: To varasano / Jeff
« Reply #3 on: May 16, 2005, 11:38:29 AM »
James...Welcome back. A lot of things have happened since you were last here.

And scott, you are starting to scare me. From your recent posts, you are starting to sound more like a scientist and artisan pizza maker than a musician :).

Peter

Offline dinks

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Re: To varasano / Jeff
« Reply #4 on: May 18, 2005, 12:20:02 PM »
SCOTT R:
  Good Morning. I enjoyed reading your post describing your recent success in your pizza baking. I enjoy reading about the success of others in culinary. I hope to read more of these stories in the near future from the other fellow members. Good Luck & have a nice day my friend.
  ~DINKS.