Author Topic: JT's WFO pies  (Read 47044 times)

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Offline Matthew

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Re: JT's WFO pies
« Reply #25 on: June 09, 2011, 11:41:32 AM »

  Kidding aside, it reminded me of the dough for that pizza Norma and Bill made that has really thin dough and lots of cheese.  Norma or Matt, what is that pizza called again?




Focaccia di Recco.

Matt


Offline norma427

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Re: JT's WFO pies
« Reply #26 on: June 09, 2011, 12:42:02 PM »

Norma or Matt, what is that pizza called again?


Focaccia di Recco.

Matt

Matt,

I think the skin Chau was posting about, that he stretched the skin so thin was the Ultra-thin pizza at Reply 23 http://www.pizzamaking.com/forum/index.php/topic,11044.msg99149.html#msg99149

Chau had the same intent look, even back then.    :-D

Norma
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parallei

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Re: JT's WFO pies
« Reply #27 on: June 09, 2011, 01:38:16 PM »
Wonderful Chau.  I'm sure you could give Patsy's a run for their money! 

Online Jackie Tran

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Re: JT's WFO pies
« Reply #28 on: June 09, 2011, 02:04:43 PM »
Thanks Matt.  That's what I was thinking about.  Focaccia di Ricco.   Norma I was also interested to see how thin I could stretch this NP dough b/c I had made it by hand. 

Thanks Parallei.  I appreciate it. 

Chau, your neapolitan pizzas look GREAT!! CONGRATS!!

what flour did u use, and fermentation ? love the color!!

Thanks John and Andre.  Here's what I did...

BTW the cherry tomato pie in the first post is 223gm baked up to almost 12".   :o

Flour blend 90/10 00/hg.   Next time I'll skip on the 10% hg.   The 00 is caputo pizzeria flour.
Water 66%
CY 0.01% which ended up being 1/8th of 0.25gm CY for a 24h RT ferment
Salt 2.8%

-dissolve salt and CY in filtered room temp water. 
-dump all of flour in and mix by hand squeezing flour between fingers until all flour is mixed in fairly well.   A bit over a minute.
-cover and rest for 30m.   S&F's several times, then kneaded with palms for 1min.  Rested another 10m, and kneaded for about 45seconds or so. 
-covered and allow to rest at room temp 75F until next morning (14hours later).
-dough had risen maybe 25% or so.  It was somewhat aerated and very soft.
-divided and balled tightly. 
-Proofed at RT until bake time which was around 530p. 

Chau

Offline TXCraig1

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Re: JT's WFO pies
« Reply #29 on: June 09, 2011, 02:09:48 PM »
Paul these were some of my best pies.  Forwhatever reason it really made me think about Patsy's Pizza wondering how these would stack up against their crust.

I ate at Patsy's in E. Harlem a couple years ago, and it was good but nothing to write home about in my opinion. It certainly didn't live up to my expectations which were based primarily on Jeff Varasano's comments.

Despite having never tasted them, I'd still put my money on your pies Chau any day and twice on Saturday.

CL

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Offline JConk007

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Re: JT's WFO pies
« Reply #30 on: June 09, 2011, 02:15:43 PM »
Chau,
Check out the last page of that ultra thin pie thread . I did the same stretch and just cut it to the size of my 14" peel and cooked it in the wfo  its great you should try it lower temp of course, 650 ish  and go light cheese crispy crunchy on the edge and the crowd loves it!
John
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Offline pizzablogger

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Re: JT's WFO pies
« Reply #31 on: June 09, 2011, 02:44:25 PM »
 :-D
« Last Edit: June 09, 2011, 03:03:40 PM by pizzablogger »
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

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Re: JT's WFO pies
« Reply #32 on: June 09, 2011, 02:51:58 PM »
Thank you for the recipe and fermentation protocol Chau! You are really churning out world class pies imo.

Pizzablogger, that picture is brilliant!  I nearly choked on my cup of tea when I saw it! Very good :-)

Offline TXCraig1

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Re: JT's WFO pies
« Reply #33 on: June 09, 2011, 03:22:18 PM »
I like the way the dough windowpanes on that building.
Pizza is not bread. Craig's Neapolitan Garage


Offline RobynB

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Re: JT's WFO pies
« Reply #34 on: June 09, 2011, 04:37:16 PM »
OH, that's a BUILDING.  Right?   >:D

Online Jackie Tran

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Re: JT's WFO pies
« Reply #35 on: June 09, 2011, 05:16:54 PM »
 :-D  You guys are too funny, especially you Kelly.   Thanks for a good laugh.  That's a funny picture.  

John, I'll check out that thread again.   I do recall you doing that though.  

Thank you Craig.  I think I had Patsy's on my mind b/c of how enamored Jeff was.  But I'm sure it was from back in the day.  I remember reading that their pizza isn't what it use to be.  This was one of the few times that I had this overwhelming thought that I could serve something like this commercially and it would do well.  

Your welcome Paul.  Let me know how it works out if you decide to try it.  

chau
« Last Edit: June 09, 2011, 10:44:56 PM by Jackie Tran »

Offline pizzablogger

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Re: JT's WFO pies
« Reply #36 on: June 09, 2011, 05:45:04 PM »
Thank you Craig.  I think I had Patsy's on my mind b/c of how enamored Jeff is with them as well.  But I'm sure it was from back in the day.  I remember reading that their pizza isn't what it use to be.

Indeed. As with most pizzerias, consistency is key. With the death of long-time pizzamaker Jose Jimenez in 2009 (he was the pizza maker there for 32 yrs), the pies may be hit and miss, based on a post Jiminez visit.

Personal tastes are funny. While Patsy's EH can be a very good pie, I prefer the Totonno's CI product.

Quote
This was one of the few times that I had this overwhelming thought that I could serve something like this commercially and it would do well.  

I can't taste pictures, but from what we have been seeing and reading, you are well past that point. I'd be willing to bet some money that a Chaueria would be very popular...even if it was located next door to an already operating, well respected pizzeria in NYC. --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline Ronzo

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Re: JT's WFO pies
« Reply #37 on: June 09, 2011, 07:16:19 PM »
Pizzablogger, that picture is brilliant!  I nearly choked on my cup of tea when I saw it! Very good :-)

I'ma kawl mah kuzzin vinnie tah fit ya fuh sum konkreet shooz...
Fuggheddabowdit!

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Offline ponzu

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Re: JT's WFO pies
« Reply #38 on: June 09, 2011, 08:11:48 PM »
JT,

Those pies look awesome.  I favor the new haven looking pies especially that second pep pie.  They look perfectly charred and very tender.

I also love those small leopard spts on the upskirt of the neo, though the rim looks a little out of proportion to the pie based on my own peculiar eye.  I hope you will continue to pursue the neapolitan ideal as well as your hybrid pie, though I have no doubt I would prefer the hybrid for the crunch.

If the neo was baked at 850 and the last pie was at 650, about what temp were though middle pies?

Keep up the great work.  As if there were a question about that! :-D
AZ

Offline pennygirl

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Re: JT's WFO pies
« Reply #39 on: June 09, 2011, 08:15:57 PM »
It's just a different level when you create a return customer simply through a picture of your product JT.

I hate to be controversial, but when i Google image Bianco's pies and compare them here, your crust/dough (the most important part of the pizza) is waaay more appealing/desirable. See for yourself folks, it looks a no brainer to me...

http://www.google.com/search?hl=en&sugexp=ldymls&pq=disappointed&xhr=t&q=bianco+pizza&cp=9&safe=off&client=safari&biw=981&bih=632&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi

I know Chau's too humble to agree, not trying to get him to. Just my opinion.
« Last Edit: June 09, 2011, 09:21:24 PM by pennygirl »

Offline TXCraig1

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Re: JT's WFO pies
« Reply #40 on: June 09, 2011, 08:50:11 PM »
My wife took the picture about a year and a half back. Other than that I have a little more hair, I think we may be long-lost brothers.  :-D

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline flyboy4ual

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Re: JT's WFO pies
« Reply #41 on: June 09, 2011, 09:47:23 PM »
Twins!  LOL!!!!


Offline JConk007

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Re: JT's WFO pies
« Reply #42 on: June 09, 2011, 10:13:15 PM »
and long lost cousin John too!
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Offline pizzablogger

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Re: JT's WFO pies
« Reply #43 on: June 09, 2011, 10:26:58 PM »
I'm gonna have a field day with all of this!  :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Online Jackie Tran

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Re: JT's WFO pies
« Reply #44 on: June 09, 2011, 10:33:21 PM »
Have at it Kelly!  :-D

Let's see....

Craig - You a gangsta!!

Bruthas in dough?  I think Craig needs a fro, gold chains, a gold tooth or a grill.  Yeah Boi!!! Who's got mo' dough???  :-D

Offline norma427

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Re: JT's WFO pies
« Reply #45 on: June 09, 2011, 10:47:41 PM »
Have at it Kelly!  :-D

Let's see....

Craig - You a gangsta!!

Bruthas in dough?  I think Craig needs a fro, gold chains, a gold tooth or a grill.  Yeah Boi!!! Who's got mo' dough???  :-D


Chau,

Maybe I could be your gangsta sista or one of Craigs or Johnís long lost cousins or something like that with the thin dough I stretch-out at Reply 3 http://www.pizzamaking.com/forum/index.php/topic,13104.msg128478.html#msg128478 or  Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,13104.msg129443.html#msg129443

 :-D 

Norma
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Online Jackie Tran

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Re: JT's WFO pies
« Reply #46 on: June 09, 2011, 10:53:07 PM »
I can't taste pictures, but from what we have been seeing and reading, you are well past that point. I'd be willing to bet some money that a Chaueria would be very popular...even if it was located next door to an already operating, well respected pizzeria in NYC. --K

It's just a different level when you create a return customer simply through a picture of your product JT.

I know Chau's too humble to agree, not trying to get him to. Just my opinion.

Awh...hey you guys are way too generous with the compliments.  Not sure I'm deserving but I'll take them.  Thank you.   ;D

Zak, Chris makes an awesome crust.  I think on the scale between NY and NP, Chris is probably a tad closer to NP and currently I'm a tad closer to NY, or at least New Haven style.  I too like the rims dark.  Some would call them burnt but it leaves no burnt taste but rather a really nice crunchy toastiness.  And not a heavy crunch either but a light one if that makes sense.  I think the OO flour adds that aspect.  I didn't take a picture but the bottems are pretty dark as well.  

Chau

Online Jackie Tran

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Re: JT's WFO pies
« Reply #47 on: June 09, 2011, 11:01:34 PM »
JT,

Those pies look awesome.  I favor the new haven looking pies especially that second pep pie.  They look perfectly charred and very tender.

I also love those small leopard spts on the upskirt of the neo, though the rim looks a little out of proportion to the pie based on my own peculiar eye.  I hope you will continue to pursue the neapolitan ideal as well as your hybrid pie, though I have no doubt I would prefer the hybrid for the crunch.

If the neo was baked at 850 and the last pie was at 650, about what temp were though middle pies?

Keep up the great work.  As if there were a question about that! :-D
AZ


Alexi, you don't ever miss a thing do ya?   ;)

The darker pies in the middle were baked around 750F.  I do like the look of them but when you get it that dark and you're baking next to the coals, it doesn't take much to burn them.  I'll probably have to bake them further from the coals as the are nearing finish to avoid over charring.   But I'm thinking Tom is onto something.  I'll start doing these at 700F to see if I don't like them more.  

As far as the NP being out of proportion, I purposely went with a smaller doughball (223gm) this time for a specific experiment.  Do you think it may have something to do with me using a 223gm doughball for that almost 12" pie instead of the standard 250-260gm?  If so...when I use 250gm, there's too much dough for me.  I either have to hide it in the center or out in the rim.  It eats disproportionately to me.   Nothing against anyone that likes to use 250gm, but it's a bit doughy.  At 225gm or so, the pizza is much more balanced IMO.   I noticed the Japanese pizzaiolo's dough balls are around 224-228gm.  

Anyways, thanks for the nice words and I will continue to play around with the style somemore baking 1-2 pies before the guests arrive.  

Chau
« Last Edit: June 09, 2011, 11:03:11 PM by Jackie Tran »

Online Jackie Tran

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Re: JT's WFO pies
« Reply #48 on: June 09, 2011, 11:08:08 PM »
Chau,

Maybe I could be your gangsta sista or one of Craigs or Johnís long lost cousins or something like that with the thin dough I stretch-out at Reply 3 http://www.pizzamaking.com/forum/index.php/topic,13104.msg128478.html#msg128478 or  Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,13104.msg129443.html#msg129443

 :-D 

Norma

Norma, the club is opened to anyone who wants to show off his or her dough.  We are a band of pizza making brothers and sisters here.   :chef:

Although I do request that you post up a picture of yourself with your dough hanging out for the world to see so that Kelly can doctor up the picture for the forum's enjoyment.   :-D

Chau

Offline TXCraig1

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Re: JT's WFO pies
« Reply #49 on: June 09, 2011, 11:14:04 PM »
Maybe I could be your gangsta sista or one of Craigs or Johnís long lost cousins or something like that with the thin dough I stretch-out

You definitely our gangsista.

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