Author Topic: JT's WFO pies  (Read 51784 times)

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Offline Jackie Tran

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Re: JT's WFO pies
« Reply #100 on: June 27, 2011, 08:28:11 AM »
Thanks Robyn, glad to help anyway I can.   Enjoy the anticipation and excitement.  You have little to worry about.  Looks like you have a fantastic oven and an expert builder on your hands.

I enjoy the exchange, so please keep asking/posting.

Chau



Offline TXCraig1

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Re: JT's WFO pies
« Reply #101 on: June 27, 2011, 10:06:06 AM »
I sent these over to the neighbors so I couldn't bring myself to cutting into them although I really wanted to.   :-D


Why don't you come move in next door to me. I can get you a job in Houston!

CL
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Offline ponzu

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Re: JT's WFO pies
« Reply #102 on: July 06, 2011, 02:33:10 AM »
JT,

Bravo.  That first pie is absolutely gorgious. Your pies just keep on getting better looking (and tasting too I'm sure).

AZ

Offline Jackie Tran

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Re: JT's WFO pies
« Reply #103 on: July 06, 2011, 07:37:34 AM »
Thx Craig, I'll keep that in mind.  

Thx Alexi.  Good to hear from you.  Have you been baking lately?  I'm not there yet and still working on it.  Glad to be making progress here and there.

Chau
« Last Edit: July 06, 2011, 07:40:24 AM by Jackie Tran »

Offline Jackie Tran

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Re: JT's WFO pies
« Reply #104 on: July 09, 2011, 05:37:52 PM »
Just a few more pies from last night's bake.


Offline chickenparm

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Re: JT's WFO pies
« Reply #105 on: July 09, 2011, 06:14:57 PM »
Damn,always producing some of the best looking pies there.Cant wait to try them out someday!
 :pizza:
How long was your bake time for the last few pics? If you posted,I may have missed it.
 :)
-Bill

Offline Jackie Tran

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Re: JT's WFO pies
« Reply #106 on: July 09, 2011, 06:55:09 PM »
Thanks Bill, you are welcomed over anytime.  I haven't been timing these bakes but they are probably around 3.5m or so.  I'll time it next time.

Offline pizzablogger

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Re: JT's WFO pies
« Reply #107 on: July 09, 2011, 07:05:50 PM »
Great looking pizzas Chau. The brownish hue of the crust looks just right for NY-Neapolitan.

Last one in particular looks particularly yummy. Took the grey cast outta that photo for your records.

Chau, if I ever make it out to your pad for pizza I'm definitely going to get that damned date stamp off of your camera....lol.  :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline chickenparm

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Re: JT's WFO pies
« Reply #108 on: July 09, 2011, 07:31:21 PM »
I sort of had a feeling they were in the 3-4 minute range.They are perfect.I love the color and char of the pie..I can almost taste it through the screen.I prefer pies done a little more on the well done side,even though I do like a softer and lighter done pie once in a while.

 8)


-Bill


Offline Ronzo

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Re: JT's WFO pies
« Reply #109 on: July 09, 2011, 10:43:54 PM »
Sheesh, Chau... those are simply ridiculous!

Excellent job, as usual.
Fuggheddabowdit!

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Offline acbova

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Re: JT's WFO pies
« Reply #110 on: July 11, 2011, 12:54:44 AM »
Chau,

What's that rack your pizza's are one?  Do you cool them a bit?

Tony

Offline Jackie Tran

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Re: JT's WFO pies
« Reply #111 on: July 11, 2011, 01:35:10 AM »
Ron thank you brother.

Chau,

What's that rack your pizza's are one?  Do you cool them a bit?

Tony

They are extender racks for my primo grill.  They are basically a grill grate with legs on them, designed to sit on top of the main grates.  

I don't often need them in my grill so I have them sitting out next to the grill to cool pizzas on.  I have been cooling my pizzas for so long now I just do it out of habit.  I figure you can't eat the pizza right away and I don't like it sitting on a plate steaming the bottoms.   Cooling it helps retain some of the crunch to the bottom surface longer.  

Chau
« Last Edit: July 15, 2011, 08:14:55 AM by Jackie Tran »

Offline Jackie Tran

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Re: JT's WFO pies
« Reply #112 on: July 11, 2011, 01:39:26 AM »
Great looking pizzas Chau. The brownish hue of the crust looks just right for NY-Neapolitan.

Last one in particular looks particularly yummy. Took the grey cast outta that photo for your records.

Chau, if I ever make it out to your pad for pizza I'm definitely going to get that damned date stamp off of your camera....lol.  :)

Kelly as always, the edited picturs look great.  You are certainly welcomed over at my house if you happen to be out this way.  I'll have pizza and beer waiting for you. 

Thank you Bill and Ron. 

Chau



Offline NY pizzastriver

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Re: JT's WFO pies
« Reply #113 on: July 11, 2011, 09:08:56 AM »
HOLY COW! Jackie these are amazing, you have achieved everything I wanted to when I joined this forum (but never did obviously since you can see in 'news' I ordered a Pizza Hut pie lately, lol), just perfect!

Cheers!
Jim
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Offline Jackie Tran

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Re: JT's WFO pies
« Reply #114 on: July 13, 2011, 12:21:56 AM »
HOLY COW! Jackie these are amazing, you have achieved everything I wanted to when I joined this forum (but never did obviously since you can see in 'news' I ordered a Pizza Hut pie lately, lol), just perfect!

Cheers!
Jim

Jim nice to hear from you.  Hey Pizza Hut deep dish is okay by me.  I hope they don't make that change nationally.  Even if they do though, at least we have a good clone recipe on the forum.  ;D

So tonight I did another bake.  I tried baking on the left side of the oven and was baking at around 900F+.  These cooked at right around a minute.  I little on the darkside but pies seem to darken really quickly at 900F+!  I'll have to work on pulling them a bit sooner.  They still ate well though.  I was going for a different look on the rim and didn't get it but was happy with the crumb on both my NP pies and the NY pies.

Here are the NP pies.   A margherita for the first.  The 2nd one had OO, mozz & blue gorgonzola, fresh figs, honey, coppa and basil.


Offline Jackie Tran

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Re: JT's WFO pies
« Reply #115 on: July 13, 2011, 12:23:04 AM »
Here's the fig gorgonzola coppa pie.

Offline Jackie Tran

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Re: JT's WFO pies
« Reply #116 on: July 13, 2011, 12:28:54 AM »
Also wanted to try and bake up some NY'ers in the WFO.  These are made with 100% HG bromated flour and baked at temps of 650F or so.  Bake times were between 5-6m.  Really good.  

« Last Edit: July 13, 2011, 07:14:02 AM by Jackie Tran »


Offline Jackie Tran

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Re: JT's WFO pies
« Reply #117 on: July 13, 2011, 12:32:26 AM »
One last one.  Check out a few of the crumb shots from these NY'ers.  Now who saids a NY pie can't be baked in the WFO?  :P

Online Pete-zza

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Re: JT's WFO pies
« Reply #118 on: July 13, 2011, 12:40:34 AM »
Now who saids a NY pie can't be baked in the WFO?  :P

Chau,

You might be interested in vitoduke's (Mel's) NY style pizzas baked in his Forno Bravo oven: www.pizzamaking.com/forum/index.php/topic,2003.msg17661.html#msg17661.

Peter

Offline pizzablogger

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Re: JT's WFO pies
« Reply #119 on: July 13, 2011, 05:11:28 PM »
Also wanted to try and bake up some NY'ers in the WFO.  These are made with 100% HG bromated flour and baked at temps of 650F or so.  Bake times were between 5-6m.  Really good.  

Looks very nice Chau. You are dialing in your WFO very quickly indeed...not necessarily an easy thing, but because it's you I am not surprised either.

For your NY-Neapolitan style pies you have been working on, I'd love to see you tinker with a larger form factor (16" to 22") and a 4-5 minute bake one day.

Quote from: Pete-zza
You might be interested in vitoduke's (Mel's) NY style pizzas baked in his Forno Bravo oven

Peter, the cheese melt may be just a tad thin and could use a little less browning perhaps...not to mention some basil on the pie....but that pizza looks rock solid like what comes outta the ovens at the classic NY-Neapolitan coal oven joints. Granted, there are variations between Lombardi's, Totonno's, John's, Patsy's, Grimaldi's, Arturo's, Bella Mia, etc, but that crust especially looks like the genuine article fo sho!
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Online Pete-zza

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Re: JT's WFO pies
« Reply #120 on: July 13, 2011, 05:32:53 PM »
Kelly,

The thread I referenced goes back to 2005. You can see a more recent effort at www.pizzamaking.com/forum/index.php/topic,12547.msg119948.html#msg119948.

Peter

Offline norma427

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Re: JT's WFO pies
« Reply #121 on: July 13, 2011, 06:22:16 PM »

Now who saids a NY pie can't be baked in the WFO?  :P


Chau,

Your NY style pies baked in your WFO, sure turned out great.  ;D  Nice job!  :chef: You always keep me smiling with your experiments and the different kind of pies you make.

In my opinion, I think almost any kind of flour or formula can be used successfully in a WFO.  I tried Better for Bread flour in Peter Reinhartís Neo-Neaplitan Classic dough for a bake in Steveís WFO.  The formula I used is at Reply 20 http://www.pizzamaking.com/forum/index.php/topic,13037.msg127555.html#msg127555 and the pictures of the pie is at Reply 9 http://www.pizzamaking.com/forum/index.php/topic,13037.msg127491.html#msg127491

Norma

Offline dellavecchia

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Re: JT's WFO pies
« Reply #122 on: July 13, 2011, 08:41:11 PM »
Outstanding Chau! I love the NY pies - did you pull the coals?

John

Offline JConk007

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Re: JT's WFO pies
« Reply #123 on: July 13, 2011, 09:25:58 PM »
chau, nice I did NY very often in the wfo. I am  now focused on the NP same cheese and suace for both? or NY style sauce as well?
John
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Offline Jackie Tran

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Re: JT's WFO pies
« Reply #124 on: July 13, 2011, 11:57:00 PM »
Peter and Norma.  I knew it could be done but hadn't seen too much talk of it since I've been here.   I didn't think it would be hard or anything like that, maybe just requires a bit of adjustment to the heat.  My comment was more or less a rhetorical one.  :-D

Thanks Norma for the compliment.  Those NY'ers started out as a final attempt at reverse engineering my own first Perfect Pizza.  I posted about it here....at reply #175
http://www.pizzamaking.com/forum/index.php/topic,10826.160.html

It has been sometime since I've made pizza with 100% HG flour and even longer since I've tried to use my old methods, but the results were excellent.  Look to the last few crumb shots.  That for the record, is really the ideal crumb for me.   I really did like the texture and look of the crumb on these NP pies posted above as well.   

Kelly - thanks as well.  The only limiting factor for me making a 16"+ pie is the lack of a 16" peel.  My biggest peel is 14" at most so I could probably make a 14" pizza for you.  I hope that will satisfied your appetite!  ;D  I will also look around the house for some stiff cardboard and may fashion a make shift 16" peel for this challenge.  Stay tuned. 

John - Thanks.  I did pull most of the coals and left a small cresent pile of coals.  You would laugh if you saw the pic.  I'll try to find it in a bit. 

JConk - Thank you.  I use to make 2 sauces for the the different styles, but have switched to just a fresh sauce for both styles now.  No spices other than a bit of sugar and salt for balance.  The the NP pies above, I used a mix of bufala and the cambro cheese.   For the NY'ers or even my hybrid pies, I use a combination of fresh mozz and preshredded block mozz.  I also top both with a bit of grated parm for added flavor.   

Thanks guys and gal.  It was a fun little experiment and the pies turned out great.  The NY'ers take a LONG time to cook (or at least it feels long in the wfo), close to 4-5 minutes and close to 1 minute of doming to get the top color darker. 

Chau