Author Topic: JT's WFO pies  (Read 46793 times)

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Offline doodneyy

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Re: JT's WFO pies
« Reply #225 on: August 26, 2011, 01:34:12 AM »
So...
Chau,
8821 & 8820 are...perfecto'
That is how they should be with some char mixed in to round out the flavors..
I can taste them from Seattle...

m.


Online Jackie Tran

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Re: JT's WFO pies
« Reply #226 on: August 28, 2011, 01:57:31 AM »
Thanks Doodneyy, see if you like these any better.   These are from tonight's WFO bake.  

I was comparing a 57% hydrated (21h) 00 dough to a 71% hydrated (12h) 00 dough.  Both made very different pies.   I'll probably settle on something in the middle next time.  

Pie 1 : 71% hydration, high temp bake.  Crust is soft, crumb spongy.  Good eating pie.

Pie 2 : Marinara with red onions, pistaschios, basil, sprinkle of parmesan and EVOO.

Pie 3 : shrimp and garlic.  71% HR lower temp bake than the first one.

Online Jackie Tran

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Re: JT's WFO pies
« Reply #227 on: August 28, 2011, 02:27:57 AM »
Made a few different blended NY style pies as well.  HG flour for this style is definitely the way to go.  Happen to get a pic of one of the pies.  Shrimp and garlic.  This one baked at 3m20s with another 30 seconds of doming the rim. 




Offline Jackitup

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Re: JT's WFO pies
« Reply #228 on: August 28, 2011, 03:35:40 AM »
mighty, mighty fine there my brother, as are you breads. Made 2 loaves today and maybe a couple more tomorrow. Got the starter sitting with a cheesecloth cap on the front patio table, bubbling away. Warden Rosie's asking what's with all the bread, I tell her to eat the store bought stuff so it don't get tossed if you don't want none, then she clams up as long as I clean my messessss >:D

jon
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Offline chickenparm

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Re: JT's WFO pies
« Reply #229 on: August 28, 2011, 06:29:21 PM »
Chau,

Those look great! As always,superb work!
 8)

Wanted to ask you,the sauce you make,do you apply it cold or room temp?
Is there a preference or does it make no difference?
 :)
-Bill

Offline norma427

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Re: JT's WFO pies
« Reply #230 on: August 28, 2011, 07:50:46 PM »
Chau,

I agree, those pies sure all look tasty!  :) Wish I had a WFO to play around with.  Great job!  :chef:

Norma
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Online Jackie Tran

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Re: JT's WFO pies
« Reply #231 on: August 28, 2011, 08:07:04 PM »
Thank you Jon, Bill, and Norma.  Very much appreciated.  Always a work in progress. 

Bill, my sauce is typically applied RT or slightly warmed.  I think if you are talking about NP style, if the sauce is applied cold then it may cook a bit less during the short bake.   I'm not sure if there is a standard or not so it would be interesting to hear about what the pros do. 

On a side note, I just bought a OXO tomato mill and it gives a slightly different texture than with the hand blender.   Next time, I may make the sauce a little smoother and apply just a bit more. 

Chau

Offline TXCraig1

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Re: JT's WFO pies
« Reply #232 on: August 28, 2011, 08:50:19 PM »
Love the shrimp pies Chau. If you ever visit, you won't believe the shrimp we get here. I'm 5 minutes from the docks.

CL
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Online Jackie Tran

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Re: JT's WFO pies
« Reply #233 on: August 28, 2011, 09:20:13 PM »
Hell, I believe it Craig!  I use to live in Corpus Christi.  I definitely miss the seafood and fishing out there.  I may be out in Houston this or next November.  Gonna have to visit you and Gene if you guys are available. 

Those snapper and shrimp dishes you whip up look unbelieveable.

Chau


Offline chickenparm

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Re: JT's WFO pies
« Reply #234 on: August 28, 2011, 10:11:37 PM »
Chau,

Will using the tomato mill make a less "watery" or less "thinned out" type of sauce then say,a hand blender?I don't know much about it so I'm asking what popped into mind.

Thanks for telling me about the sauce temps.It sort of ties in when I asked you about the cheese melting some time back.I have tried some cold sauce and some room temps/or slightly warmer than room temp sauce.
Not done yet,will do some more testing.
 :)

-Bill

Online Jackie Tran

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Re: JT's WFO pies
« Reply #235 on: August 29, 2011, 10:40:20 AM »
Bill, I've only played around with this one mill, but from the little that I've read, mills tend to make a more watery product.  You lose a bit of pulp along with the seeds and skins requiring me to refilter the sauce.  I think the more expensive or better mills tend to create less waste.  The texture can be less pulpy and more fine depending on the size of the screen you use as well.  You definitely get a more even textured sauce using a mill.

So far, when I'm incorporating fresh tomatoes in with canned tomatoes, it's an extra step (extra time) to mill out the seeds but worth it.

It's funny how seeds never bothered me in the last 2 years and then all of a sudden, they bother me.  ???

Chau

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Re: JT's WFO pies
« Reply #236 on: August 29, 2011, 11:12:16 AM »
I'm running out of words of praise. Those sure look great Chau.

Online Jackie Tran

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Re: JT's WFO pies
« Reply #237 on: August 29, 2011, 11:21:14 AM »
Thank you Paul, always nice to hear from you.  What are you working on these days?  


Love the shrimp pies Chau. If you ever visit, you won't believe the shrimp we get here. I'm 5 minutes from the docks.

CL

Something I wanted to mention and completely forgot to.  Concerning topping pies with shrimp.  I use to par cook them but have been putting them on the pie raw.  I do slice the thick ones in half though.  They have a much better texture and taste post bake, even with the short NP bakes.

Chau
« Last Edit: August 29, 2011, 11:23:54 AM by Jackie Tran »

Offline TXCraig1

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Re: JT's WFO pies
« Reply #238 on: August 29, 2011, 11:46:50 AM »
I tend to get pretty large shrimp, and I also slice them in half. I've tried putting them on raw, however I've found that I prefer to poach them oh-so-lightly in butter first. I do it at a very low temperature. there is no bubbling going on. I'd say they are a little less than half cooked when I put them on the pie. I may or may not put a bay leaf or garlic or some other seasoning in the butter.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline chickenparm

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Re: JT's WFO pies
« Reply #239 on: August 29, 2011, 04:43:05 PM »


It's funny how seeds never bothered me in the last 2 years and then all of a sudden, they bother me.  ???

Chau

Thanks for the details about the mill.

As the seeds go,Could it be maybe your just noticing them more these days?
 ;D

The seeds still don't bother me any.Not unless theres a huge or excessive amount,then I try and scoop some outta there.When I make a pizza and theres some seeds in the sauce,I never notice or taste it on the pie.

-Bill

Offline DrivenAgain

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Re: JT's WFO pies
« Reply #240 on: August 31, 2011, 05:54:50 PM »
Those crumb shots look like perfection!!

Online Jackie Tran

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Re: JT's WFO pies
« Reply #241 on: September 12, 2011, 07:47:39 AM »
Those crumb shots look like perfection!!

Thanks Jason!

I tend to get pretty large shrimp, and I also slice them in half. I've tried putting them on raw, however I've found that I prefer to poach them oh-so-lightly in butter first. I do it at a very low temperature. there is no bubbling going on. I'd say they are a little less than half cooked when I put them on the pie. I may or may not put a bay leaf or garlic or some other seasoning in the butter.

CL

That sounds great Craig.  Thanks for the tip, I'll try that next time I'm doing shrimp. 

Thanks for the details about the mill.

As the seeds go,Could it be maybe your just noticing them more these days? ;D
The seeds still don't bother me any.Not unless theres a huge or excessive amount,then I try and scoop some outta there.When I make a pizza and theres some seeds in the sauce,I never notice or taste it on the pie.


I think I notice them more this past couple of months when I was adding in a good amount of fresh tomatoes to my sauce.  The round garden tomatoes tend to be full of seeds.  There's not so many seeds in the canned plum or crush tomatoes.  But fresh tomatoes add a really nice freshness you just can't get elsewhere so it's worth the effort. 

Chau


Offline gabaghool

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Re: JT's WFO pies
« Reply #242 on: September 24, 2011, 08:13:44 PM »
This is one of the best threads I've read on this site.  Informative and hunger producing.

Online Jackie Tran

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Re: JT's WFO pies
« Reply #243 on: September 25, 2011, 05:47:06 PM »
Thank you Nick.  I'm glad you are enjoying the thread.  Here are a couple of NY style pies I made for my pizza party last night.  These would probably be closest to the original (old school) NY pies.  The crust was really on point last night.

Chau
« Last Edit: September 25, 2011, 08:36:29 PM by Jackie Tran »

Offline dellavecchia

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Re: JT's WFO pies
« Reply #244 on: September 25, 2011, 07:00:45 PM »
Thank you Nick.  I'm glad you are enjoying it.  Here are a couple of NY style pies I made for my pizza party last night.  At this point I'm not sure what category my pies fall under.  These would probably be closest to the original (old school) NY pies.  The crust was really on point last night.

Chau

Looks fantastic Chau. What is the bake time and temp on these? Do you always have them close to the dying coals with a small flame?

John

Online Jackie Tran

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Re: JT's WFO pies
« Reply #245 on: September 25, 2011, 08:47:04 PM »
Thanks John.  From what I can remember, the hearth temp is about 750 next to the coals and closer to 700 as you move away.   Yes, I like to bake the pies about 2" close to the coals as you would bake a NP pie, but the coals should be 3-4" high and it should be fairly fresh coals.   I will periodically move the coals around and rebuild the pile to get a hot pile.  I don't always have a live fire going, but rather use that to maintain the overall temp of the oven.  If the floor temp starts to drop, then the pile gets a fresh log.  

The bake pictured above was towards the end of the night and the pile of coals weren't all that bright, thus necessitating the log.

I have stop timing my bakes but it is between 4-5m and varies with each pie.  I basically will pull the pie when it meets certain criteria.  Rim is even charred all the way around, the bottom is charred or is dark enough, when I can pick up a 16" pie with an 8" turning peel without the sides drooping too much (or when the pie crust can support it's own weight).  

Chau
« Last Edit: September 25, 2011, 09:38:49 PM by Jackie Tran »

Offline dellavecchia

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Re: JT's WFO pies
« Reply #246 on: September 25, 2011, 09:01:42 PM »
Thank you Chau!

John

Offline gabaghool

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Re: JT's WFO pies
« Reply #247 on: September 26, 2011, 12:47:25 PM »
Chau.........those pies.....perhaps a bit thinner......is EXACTLY what im looking for, from a commercial end....rustic, dark, crunchy AND chewy....cooked enough for all the ingredients to release their essential oils, allowing the eater to taste flavors that wouldn't be present if it was undercooked....that caramelization is SO important, to me, in the flavorof a pie.

I've worked with a WFO ON 2 different establishments. I built 2 alan scott inspired ovens in my old home, so I have some experience with a WFO.  But, I am fully aware of all the problems associated. With using them in a commercial setting. Scott has helped me TREMENDOUSLY work info on NY style pies, especially with all the thoughts on his favoring deck ovens as THE ovens to use in a NY style establishment.  I think they've gotten kind of a bad rap from pizzaphiles. But when u open a commercial establishment, u have to consider so many other things.

Again....those are gorgeous....I know u are happy with what u do for a living, Juri would SERIOUSLY consider throwing a WFO on a trailer and hitting some weekend fairs.... check out the website BIG GREEN TRUCK...they are out of NEW HAVEN CT, and have carved quite a niche for themselves.

Well, thanks again for ALL your great work...I fully intend to incorporate some of your info in my search for what I do in the future.

Offline gabaghool

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Re: JT's WFO pies
« Reply #248 on: September 26, 2011, 12:51:50 PM »
Chau.....so what have u decided on flour for you're NY style pies?  Straight HG, or a combo of other flours?

Offline chickenparm

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Re: JT's WFO pies
« Reply #249 on: September 26, 2011, 08:44:08 PM »
Chau,

Those are incredible.Love the rim and color! I can only imagine how good it all tastes.

 8)
-Bill


 

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