Cheese/sauce ratio for NY-style pizza

[Essen1]

For awhile now I have been pondering what the correct ratio is for a 16" NY-style cheese pie. I've read over at the FoodLab on Slice.SeriousEats the suggestion of 2/3 cup of sauce to 1/3 cup of grated mozzarella.

Well, that doesn't really tell me much but its a start.

The look I am after is the 'classic' look of a NY street slice, the ones where some of the sauce 'shines' through the cheese or the cheese shows a few red spot of sauce, like the pics below. I have only achieved this once http://www.pizzamaking.com/forum/index.php/topic,8093.msg119635.html#msg119635 but did not write down how much of both, cheese & sauce, I actually used.

I am also pretty sure that in order to achieve the street slice look, the baking time has to be taken into consideration. Currently my bake times are about 8 mins at 600°. I might try 6 or even 5 mins and see how it turns out.

Does anyone else have an idea, tips or tricks on how to get the cheese/sauce ratio down?

[norma427]

Mike,

I don’t know if this will help you or not, but this is Burke’s Pizza Toppings Portions Guide, for light, medium, or heavy portioning guide.

http://info.burkecorp.com/download-free-pizza-toppings-portion-guide/

Norma

[Pete-zza]

I haven't seen the latest Burke's portion guide. The last one I saw is at http://www.burkecorp.com/images/stories/pdfs/guides/Pizza%20Toppings%20Guide.pdf.

Peter

[Essen1]

Mike,

I don’t know if this will help you or not, but this is Burke’s Pizza Toppings Portions Guide, for light, medium, or heavy portioning guide.

http://info.burkecorp.com/download-free-pizza-toppings-portion-guide/

Norma

Norma,

Thanks for the link. I downloaded the guide quite some time ago but I find that one to be too generic.

What I was looking for, actually, with my initial question was info tailored to the particular style of pizza. I guess you could call it 'insider' info if that makes sense. When you look at the 16" column of that guide it gives you 7oz for a medium application of sauce and 10.5 oz of cheese which stands in contrast to what the guys over at Slice's Foodlab suggest of 2/3 cup sauce to 1/3 cup of cheese. However, those numbers are for a 14" or perhaps 12" pie.


But thanks a bunch for your help and input.  

[norma427]

Norma,

Thanks for the link. I downloaded the guide quite some time ago but I find that one to be too generic.

What I was looking for, actually, with my initial question was info tailored to the particular style of pizza. I guess you could call it 'insider' info if that makes sense. When you look at the 16" column of that guide it gives you 7oz for a medium application of sauce and 10.5 oz of cheese which stands in contrast to what the guys over at Slice's Foodlab suggest of 2/3 cup sauce to 1/3 cup of cheese. However, those numbers are for a 14" or perhaps 12" pie.


But thanks a bunch for your help and input.  

Mike,

I found the guide helpful, when I was starting to make pizzas.  I played around a little, until I found out what worked for me.  I am a light on the cheese, but about right for the amount of sauce for NY style pizza.  When eating slices in NY, they do put more cheese on some of the NY street slice pizzas.  At least that is what I experienced in eating NY street slices.

Maybe a bigger pizza business might be able to help you.  I did copy the Burke portion guide, if anyone is interested.

Norma

[scott123]

I just got finished posting my cheese/sauce thoughts to the other thread:

http://www.pizzamaking.com/forum/index.php/topic,8093.msg147193.html#msg147193

and then noticed that the Burke guide actually comes really close to my recommendation for a 16" pie.  That's kind of scary 

[chickenparm]

I wanted to add,while I never paid attention on how much I was using,the size of the shreds and placement of the cheese may also be a factor.Usually,I would shred cheese onto a plate,and then just cover the pie until I felt it looked covered enough.If some was left over,I would toss it out.I do recall,when I had a smaller shredder,I used more cheese.The shredder I have now,it shreds them BIG,I dont seem to be using as much cheese,since it seems to cover more ground when covering the pie.

This post here has me thinking and Im going to pay attention and start measuring the cheese I use more closely to see what the results are.