Author Topic: New Pies with Full Strength Flour  (Read 6677 times)

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scott123

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Re: New Pies with Full Strength Flour
« Reply #25 on: December 24, 2011, 08:30:55 PM »
But then you'd have to live in Billings, MT.








Just kidding! ;D

Seriously, though, Mike, just like Sean and I, you really can't open a place right where you are (a little too much saturation), but if you were willing to move, you, too, could have that million with the last handful of pies you've made.


Offline Essen1

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Re: New Pies with Full Strength Flour
« Reply #26 on: December 24, 2011, 08:49:41 PM »
But then you'd have to live in Billings, MT.








Just kidding! ;D

Seriously, though, Mike, just like Sean and I, you really can't open a place right where you are (a little too much saturation), but if you were willing to move, you, too, could have that million with the last handful of pies you've made.

Scotty,

SF is not known as a Mecca for great NY-style pies. There is a severe lack of those shops here. I can probably count a handful of them who make decent NY-style pizzas, with the addition of two outstanding places.

The rest is just blah or is a hybrid of Artisan, Neapolitan, Californian and NY-style. In San Francisco, or where I live (Marin County just across the GGB), there's definitely a shortage.

But I don't want to hijack Sean's thread... :angel:
« Last Edit: December 25, 2011, 02:48:05 AM by Essen1 »
Mike

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Offline hammettjr

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Re: New Pies with Full Strength Flour
« Reply #27 on: December 24, 2011, 09:50:22 PM »
I'd imagine if I had a means of vacuuming the bag shut when freezing it, I'd eliminate this problem.

Absolutely stunning Sean!

I've had success with frozen Grande as well. I wrap single pizza portions in plastic wrap, then put them in a ziploc bag. I just press the air out of the bag before fully closing it.

I'm looking forward to going back and reading some of your prior posts!

Matt



Offline Essen1

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Re: New Pies with Full Strength Flour
« Reply #28 on: December 25, 2011, 12:43:08 AM »
Sean,

This is what I use in case I need to freeze or vacuum-seal some food:

http://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG/?tag=pizzamaking-20

It works absolutely amazing for a fraction of the price of those electric vacuum food sealers. Especially when I go to Costco and buy a larger amount of fish, steaks, chicken or veggies. It works wonderful with cheese, too.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline PizzaSean

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Re: New Pies with Full Strength Flour
« Reply #29 on: December 25, 2011, 02:41:44 AM »
Thanks so much to all for the kind words! 

Anybody in this thread ever try NY Pizza Suprema?  I was thinking about starting a thread on it since searching it turned up almost nothing, yet I know it has quite a following.

One thing that I learned with these two pies I forgot to mention above is that watching the pie man at NYPS, I saw that when he did the hand stretch his hands were quite a bit farther apart from each other than the way I typically stretched.  So I made that adjustment on these two pies and found that they stretched very evenly - moreso than any other time in the past.  Anyway... I know a lot of the folks commenting here are quite well versed in the arts of stretching, but in case anyone honing that area of their pizza making is reading, thought I'd throw that in.

Thanks for the tips on the vacuum sealing! Very useful...

Now to address Scott's thoughts on my ol favorite Lombardi's vs. this style, I've always been very, very much a believer that there are just different classes of pizza:  you've got your classic slices, your lombardi's types (you know the places), your super thin/cracker/bar pie types (kinchley's, star, etc for jersey folk), and even your lower classes - the chains and frozen types.  And as a lover of pizza they all have a special place in my heart, even the worst quality ones at times do the trick. 

I think what has changed is that I was originally so stricken by the unusual nature of a Lombardi's/Totonno's etc and appreciated their tomatoeyness and the fresh basil combined with a great charred crust.  However, to me it's not "pizza" just like a Neopolitan is "original" but to me it's just not what a slice is all about. 

So perhaps we agree more than you realized or more than I made apparent/more than I realized myself. 

I can also say that this pizza is quite a bit more popular than the fresh mozz style is with my friends.  I don't think I'll ever leave the fresh mozz behind for good, but for the time being I certainly am much more fixated on the greatest slices in this tradition.

scott123

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Re: New Pies with Full Strength Flour
« Reply #30 on: December 25, 2011, 05:16:50 PM »
Scotty,

SF is not known as a Mecca for great NY-style pies. There is a severe lack of those shops here. I can probably count a handful of them who make decent NY-style pizzas, with the addition of two outstanding places.

The rest is just blah or is a hybrid of Artisan, Neapolitan, Californian and NY-style. In San Francisco, or where I live (Marin County just across the GGB), there's definitely a shortage.

But I don't want to hijack Sean's thread... :angel:

Mike, I'm not saying that your pizza can't run circles around your local pizzerias, it's just that if there's a lot of mediocre pizza to be had, sometimes misguided brand loyalty can make it difficult for the startup.  If you're putting out a superior product, you will prevail (Terry Deane opened a few doors down from a mediocre pizzeria and he succeeded), but I just can't give you my 7 year million dollar guarantee. Maybe 10 years  ;D

scott123

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Re: New Pies with Full Strength Flour
« Reply #31 on: December 25, 2011, 05:24:29 PM »
Now to address Scott's thoughts on my ol favorite Lombardi's vs. this style, I've always been very, very much a believer that there are just different classes of pizza:  you've got your classic slices, your lombardi's types (you know the places), your super thin/cracker/bar pie types (kinchley's, star, etc for jersey folk), and even your lower classes - the chains and frozen types.  And as a lover of pizza they all have a special place in my heart, even the worst quality ones at times do the trick. 

I think what has changed is that I was originally so stricken by the unusual nature of a Lombardi's/Totonno's etc and appreciated their tomatoeyness and the fresh basil combined with a great charred crust.  However, to me it's not "pizza" just like a Neopolitan is "original" but to me it's just not what a slice is all about. 

So perhaps we agree more than you realized or more than I made apparent/more than I realized myself.

Sean, do you have any plans for a career in politics?  :-D

I'm just messing with you  ;D  I hear what you're saying.  I'd be very interested, after making these pizzas, to see how you feel on your next trip to Lombardi's or your next excursion into the fresh mozzarella world.

Btw, I don't think NYPS is using romano.  Romano has decidedly gamey/moldy notes that some Sicilian places (like L&B) use, but for NY, if they're going grated, my money's on parm- and not an expensive parm either.

Offline PizzaSean

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Re: New Pies with Full Strength Flour
« Reply #32 on: December 25, 2011, 09:35:09 PM »
Yeah the Romano was just what I had on hand... Looking forward to trying a parm next time!

Haha no politics please!


scott123

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Re: New Pies with Full Strength Flour
« Reply #33 on: December 25, 2011, 10:02:13 PM »
I think it goes without saying, but, even though NYPS might be using cheap parm, if you can, get your hands on the good stuff- either the grana padano or the parmigiano reggiano- no need, imo, for the stravecchio.


Offline PizzaSean

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Re: New Pies with Full Strength Flour
« Reply #34 on: December 25, 2011, 10:14:16 PM »
That actuall is vey useful to know since it is not something I have ever really purchased before ...
Thanks!

cornicione54

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Re: New Pies with Full Strength Flour
« Reply #35 on: December 25, 2011, 10:22:50 PM »
re: use of Romano cheese
From the Pizza Suprema website:

Quote
Our Famous Signature Pizza Pies

Round Cheese Pizza (8 Slices) Our famous signature pie! Light thin crust topped with our famous house tomato sauce, the finest Grande Mozzarella and Romano cheeses. Slice-$3.00 Pie $20.00

Fresh Mozzarella With Basil Pizza Our very own house made fresh Mozzarella is used for this pie. The crust is topped with a plum tomato sauce made especially for this pie, the fresh Mozzarella is placed in between, sprinkled with a generous layer of imported Romano cheese, then topped off with a swirl of imported italian extra virgin olive oil and fresh basil. Slice-$3.75 Pie $25.00

White Pizza A cheese lover's favorite! Oozing with imported Romano and the finest Ricotta and Grande Mozzarella cheeses. no sauce Slice-$3.75 Pie $25.00

Sicilian Pizza (12 Slices) Good old " New York Style" sicilian a cooked onion based sauce, sprinkled with imported italian Romano cheese, covered with the finest Grande Mozzarella and all this on a light and airy deep dish square crust Slice-$3.00 Pie $25.00

Upside Down Pizza (12 Slices) A first cousin of the "New York Style" Sicilian this is the true sicilian pie and another famous signature pie. A sauce lover's favorite the finest Grande Mozzarella covers a light and airy deep dish square crust. The Mozzarella covered with a cooked onion based sauce, then finished with imported Romano cheese and extra virgin olive oil, sauce on top of the cheese, hence upside down pizza Slice-$3.00 Pie $25.00

Marinara Pizza (12 Slices) (8 Slices) A delicious garlic based marinara sauce, sprinkled with imported romano cheese and finished with fresh basil. no mozzarella Slice-$2.50 Pie $20.00

Grandma Pizza (12 Slices) (8 Slices) Thin crust Sicilian style Fresh Mozzarella, fresh tomato, fresh crushed garlic, imported Pecorino Romano cheese Slice-$3.75 Pie $27.00
« Last Edit: December 25, 2011, 10:24:34 PM by cornicione54 »

scott123

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Re: New Pies with Full Strength Flour
« Reply #36 on: December 25, 2011, 10:31:01 PM »
I stand corrected.  Nice catch, Cornicione  :)

It looks like they're taking a page out of the L&B playbook.

FWIW, L&Bs grande+pecorino romano+san marzano combo is pretty darn magical. I've never really considered putting pecorino romano on a NY style slice, but now that I think about it, I might have to give it a try.
« Last Edit: December 25, 2011, 10:35:47 PM by scott123 »

Offline widespreadpizza

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Re: New Pies with Full Strength Flour
« Reply #37 on: December 26, 2011, 12:28:05 AM »
Scott,  what?  Mozz and Romano= NY blend.  Grana does nice too,  parm dos not get me there usually. try some locatelli?  sp?  -marc

Offline PizzaSean

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Re: New Pies with Full Strength Flour
« Reply #38 on: December 31, 2011, 01:25:38 PM »
Thanks for the heads up on Romano at NYPS, cornicione!

Below are a few quick shots from a bake the other day.  Took my soapstone and a block of grande, plus a few other essentials to my friend's place up in CT.  He was in for a quick visit and has been living in WI for a couple years and been starved for some NY pizza, so I did the best I could to help em out.
« Last Edit: December 31, 2011, 01:27:36 PM by PizzaSean »

Offline chickenparm

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Re: New Pies with Full Strength Flour
« Reply #39 on: December 31, 2011, 02:35:50 PM »
Looks Perfect!Wish I could eat a few slices of that!
 8)

-Bill

scott123

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Re: New Pies with Full Strength Flour
« Reply #40 on: December 31, 2011, 02:45:14 PM »
Let me get this right, Sean, you had a friend in CT that just happened to have an electric oven that could handle an 18 x 20 stone and could reach 550? Did you call first and have them measure the dimensions?  You brought your stone up, and, in an oven you've never worked with before, you were able to make that? How many pizzas did you make?  You had to have gotten less than stellar results on at least one, right?

Offline PizzaSean

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Re: New Pies with Full Strength Flour
« Reply #41 on: December 31, 2011, 03:16:35 PM »
Haha, yes I did call ahead and ask for the dimensions... I knew that I didn't wanna lug a bunch of stuff up and make dough etc only to find out that we couldn't even fit it in the oven!

I actually didn't ask how high the temp went til we were already on the way, because I figured I'd be curious to see what would happen if we could only get it to 500F and depending on the layout/broiler setup I would have to see what we could work out.

As it turned out, it went to 550F and the broiler was just like mine and the shelf to ceiling distance seemed very similar.  The only major difference was that my oven is about 2 inches wider, so there was JUST enough room for airflow and no more.  Pretty certain that during the bakes the stone + broiler got a bit hotter than my home oven, just because of the dark charred spots you can see on the first pie (the plain).  After that I turned the broiler on a minute or two after launch.

I only made 3 myself and then coached an eager learner into stretching/dressing/launching her first 2 pies and that was it.  Pretty sure by the end of the night there were only 2 slices left that went into the fridge! :D


Offline PizzaSean

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Re: New Pies with Full Strength Flour
« Reply #42 on: October 14, 2012, 08:25:10 PM »
Just started a new bag of Full Strength the other day - did a two day cold ferment with this...I'll put the numbers up in the next post. I'm really bad at remembering to take pictures when there is pizza to eat and serve, so there's just a few pics from last night's 10 pies. They were done somewhere in the middle of the bunch - maybe pies 3, 4, 5? Something like that...

Sorry for the quality of the undercrust/crumb shots... guess i wasn't holding steady.

Offline PizzaSean

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Re: New Pies with Full Strength Flour
« Reply #43 on: October 14, 2012, 08:28:14 PM »
.

Offline Chicago Bob

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Re: New Pies with Full Strength Flour
« Reply #44 on: October 14, 2012, 09:31:28 PM »
Yes siree...thats how ya do it!  :chef:
"Care Free Highway...let me slip away on you"

scott123

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Re: New Pies with Full Strength Flour
« Reply #45 on: October 15, 2012, 06:52:25 AM »
Sean, I think you know what I'm going to say here  ;D

I've seen every NY style pizza on this forum for the last 4 years, and I consider this:

http://www.pizzamaking.com/forum/index.php/topic,16182.msg158343.html#msg158343

to be in the top 3 pies ever.

To go from that... to this...  *shaking my head*

Please tell me that some significant other is forcing you into increasing your thickness factor.  Blame it on someone else- because if this is you, and you really do prefer this, then there's very little hope for the pizza of the future. Dominos has won.

Offline Chicago Bob

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Re: New Pies with Full Strength Flour
« Reply #46 on: October 15, 2012, 09:53:12 AM »
I think it's jus the camera angle Scott.... :D
"Care Free Highway...let me slip away on you"

Offline PizzaSean

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Re: New Pies with Full Strength Flour
« Reply #47 on: October 15, 2012, 01:11:50 PM »
Haha, Chicago Bob has it right...

These were all at .075 which was a departure from the .08 and change I had been doing. Overall, some of my  best stretching to date, too, but I don't have anything left but one cold slice.

Significant other and friends are to blame for anything "Hawaiian" you see for sure!

But these were my most successful thin (.075 / 540 g) pies to date, whether with or without toppings they just seemed to hold up.

Offline PizzaSean

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Re: New Pies with Full Strength Flour
« Reply #48 on: October 15, 2012, 01:19:05 PM »
Cold one...

scott123

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Re: New Pies with Full Strength Flour
« Reply #49 on: October 15, 2012, 01:19:43 PM »
Sean, I wasn't going to say anything about the Hawaiian.  Hawaiians can be forgiven  :)

Now, correct me if I'm wrong, but that pan is looking a LOT like an 18" pizza pan.  If that's true, then the way the first pizza fits, that's stretched to 16".  16" @ 540 g = .095.