My name is Brad.
I'm a chef and a banker who is pursuing his passion for pizza.
IMO, Pizza is the most complete and satifying meal on the planet.
I just donated here and feel great about it!
Members such a pete-zza have impressed me to no end. the time and effort is honorable.
I am looking to open a pizza joint in the Rochester wasteland of thick crust, cheap cheesed, canned pre-made
I come from Trenton, NJ. The holy grail of pizza to me is delorenzo's in the "berg". Papa's being a close number two
is still a light year ahead of anything in western, NY
Forger coal, or wood fired. Forget high temp or pizza with a ton of ingredients.
Delorenzo's is the king of gas fired, stone deck pizza at 600 degree's (from my spying) in the world.
Why they taste so good despite defying the tennets of the neopolitan or rustic pizza trade is a MYSTERY.
I don't know what they do or why, it is the stuff i dream about at night. the stuff that emotionally "effects"
me. I know i'm biased because of my roots and subjective nostalgia, but it has led me here with a happy heart.
We called pizza "tomato pies" or at least, "pizza pies"
These are my memories as a kid and as a 34 year old who just went down to pick their brains recently.
I am looking to pay homage to my "tomato pie" roots by doing that style of pizza here in upstate NY.
Cheese first, tomatoes last. thick cut pepperoni and crumbled raw sausage with fennel.
Olive oil (or a blend?) drizzled half way during the baking process.
"regular flour' I take that as AP flour? not low gluten 00.
tomatoes crushed, inconsistant in texture.some chunky pieces, some puree, naturaly sweet, a little salt, no herbs (at least i don't think)
the pie stands up to the olive oil because of the conservative amount of cheese and subsequent milk fat.
A frugal 2nd application of cheese added along with the olive oil halfway to completion.
Thin, leaoparded, charred, crispy crust without being dry or crackery. It has a crunch at the rim, a a slight crunch toward the middle.
pizza slice doesn't flop, although sometimes it may flop a little (If you have ton's of topping which I advise against)
I seek to find the right recipe here, with everyones help.
I can do much with what I already know, but the time and effort of those experimenting further than I can on these boards
will allow me to find the "reasons" and "causes" for such a wonderful product.
I respect the knowledge and reasoning here, for I have been lurking for some time.
Please ask me about delorenzo's, and maybe I can fill in more with regards to it's characturistics.
As nice as I am, I would cringe at offending the owners of delos by pushing too hard to get info.
but i've already done what I could respectfully and my zelousnous equates to a kid in a candy store!
so pete-zza, i may be bumping the delo's thread soon!
best wishes too all!
btw...i am guessing that a 3 day cold fermantation process is attributing to delorenzo's charring and crispyness.
but i do wonder if just cooking the pies "well done" is the secret?
the dough is very pliable when they hand form, which tells me the water or oil is high.
with a high oil or water hydration, how is the pizza not flopping?
I'm on a mission!