### Author Topic: New York for a day, and got to try some new pizzas!!!  (Read 10043 times)

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#### norma427

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##### Re: New York for a day, and got to try some new pizzas!!!
« Reply #80 on: December 04, 2011, 12:40:15 PM »
Norma's birthday wish-May my doughs do what I want them to.  (now blow out the candles-all 39)

Bob

Bob,

That sure was a nice birthday wish!  I sure wish all my doughs would work like I want them to, but then what would be the challenge of finding out why something doesn’t work.  I don’t like getting older, but also wouldn’t want to be really young again.  You can’t ever satisfy a woman.

Thanks!

Norma
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#### norma427

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##### Re: New York for a day, and got to try some new pizzas!!!
« Reply #81 on: December 05, 2011, 06:54:21 AM »
Since I am so lousy in math I tried to figure out what the TF was for the Rizzo’s dough ball using a 18” pizza online using some instant calculators on some math sites.  I used the 15 oz. dough ball weight, and took it 2 times the square root of the final dough ball weight, then divided by 3.14159 for the TF of 0.81115505.  I don’t know if that is the right TF for a 18” pizza for Rizzo’s dough ball or not, but if it is, does anyone know how I can figure out the same TF for a 17” pizza for my steel pan at market.  I would like to know how much of the dough ball to use to get the same TF if the TF is right.  If I am wrong, I will just guess and cut off some of the dough ball.

Norma
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#### Pete-zza

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##### Re: New York for a day, and got to try some new pizzas!!!
« Reply #82 on: December 05, 2011, 07:37:02 AM »
Norma,

If a 15 ounce Rizzo dough ball is intended to make an 18" pizza, the thickness factor = 15/(3.14159 x 9 x 9) = 0.05895. To use the same amount of dough to make a 17" pizza, the thickness factor becomes 15/(3.14159 x 8.5 x 8.5) = 0.0661.

Peter

#### norma427

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##### Re: New York for a day, and got to try some new pizzas!!!
« Reply #83 on: December 05, 2011, 07:58:39 AM »
Norma,

If a 15 ounce Rizzo dough ball is intended to make an 18" pizza, the thickness factor = 15/(3.14159 x 9 x 9) = 0.05895. To use the same amount of dough to make a 17" pizza, the thickness factor becomes 15/(3.14159 x 8.5 x 8.5) = 0.0661.

Peter

Peter,

I should have know I did the math wrong again.   Thanks for telling me that the same amount of dough (15oz.) for a 18” Rizzo’s attempt and what the TF would be.   How would I know how much dough to use if I wanted to use the same TF (0.05895) for a 17" pizza?

Norma
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#### Pete-zza

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##### Re: New York for a day, and got to try some new pizzas!!!
« Reply #84 on: December 05, 2011, 08:15:26 AM »
How would I know how much dough to use if I wanted to use the same TF (0.05895) for a 17" pizza?

Norma,

It's 3.14159 x 8.5 x 8.5 x 0.05895 = 13.38 ounces, or about 379 grams.

Peter

#### norma427

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##### Re: New York for a day, and got to try some new pizzas!!!
« Reply #85 on: December 05, 2011, 09:02:58 AM »
Norma,

It's 3.14159 x 8.5 x 8.5 x 0.05895 = 13.38 ounces, or about 379 grams.

Peter

Peter,

Thanks for calculating how many ounces or grams of the Rizzo's dough ball I would need to use to get the same TF for a 17" pizza.

Norma
Always working and looking for new information!

#### norma427

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##### Re: New York for a day, and got to try some new pizzas!!!
« Reply #86 on: December 07, 2011, 07:27:27 AM »
I used the one Rizzo’s dough ball yesterday to make a pizza.  I let the dough warm-up for awhile at room temperature.  The dough ball was first pressed out, then rolled a little, then hand stretched to over 17”.  The skin was then cut until it weighed 13.38 ounces. The opened skin was then placed in the 17” round steel pan and the edges were pressed onto the sides of the round steel pan.  The skin was very easy to open and could have been hand stretched more than it was. The 17” round steel pan was oiled with a little bit of corn oil.  Sauce and mozzarella was then applied to the skin.

The pizza was partially baked in the steel pan and when I saw the edges were starting to brown,  (but not the bottom crust) Steve and I transferred the pizza out of the steel pan onto the stone.  This was a very thin pizza   The pizza crust had a very good taste, even though it was very thin.  I guess Rizzo’s knows what they are doing when they make their dough, or maybe it might be the NY water that made the crust taste good.

After the bake grated percino romano was added to the pizza.  The added grated percino romano was also good.

I think, but sure don’t know, that maybe more oil might have been needed in the steel pan, because the pie bottom crust didn’t get crispy like the real slice of Rizzo’s pizza I ate in NY.  The side crust was very crispy, but the bottom crust wasn’t.  The bottom crust was more like a NY style pizza crust.

I think I might try another approach with the other Rizzo’s frozen dough ball for next Tuesday.

Norma
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#### norma427

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##### Re: New York for a day, and got to try some new pizzas!!!
« Reply #87 on: December 07, 2011, 07:28:35 AM »
Norma
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#### norma427

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##### Re: New York for a day, and got to try some new pizzas!!!
« Reply #88 on: December 07, 2011, 07:30:06 AM »
Norma
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#### norma427

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##### Re: New York for a day, and got to try some new pizzas!!!
« Reply #89 on: December 07, 2011, 07:34:00 AM »
Norma
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#### norma427

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##### Re: New York for a day, and got to try some new pizzas!!!
« Reply #90 on: December 07, 2011, 07:35:36 AM »
Norma
Always working and looking for new information!