Author Topic: Victory Pig Style Pizza - Northeastern PA  (Read 88306 times)

Pinkly and 1 Guest are viewing this topic.

Offline hotsawce

  • Registered User
  • Posts: 917
Re: Victory Pig Style Pizza - Northeastern PA
« Reply #350 on: November 02, 2015, 04:06:20 PM »
Was this the 67% hydration version? Do you recall what oven temp you baked at and the setup? Stone, rack, etc?

I tried this Victory Pig style for the first time tonight, and liked the new experience.
Its like a focaccia, but crispier, at least how mine turned out.
The pics may slightly hide the fact that I made it in a round aluminized steel pan (sorry, no rectangular ones in stock).  ::)

The crust was very crispy and light, the cheese slightly caramelized on the edges, interesting onion/tomato flavor. I think it might be good with some sausage too (but what isn't?).

Where do I pick up a Nash Blue Steel Pan?
Although I could just keep doing it circular, with a party cut...I like this particular pan.

thanks s_b!


Offline woodmakesitgood

  • Registered User
  • Posts: 572
  • Location: CA
  • You gots to cook it strong!
Re: Victory Pig Style Pizza - Northeastern PA
« Reply #351 on: November 02, 2015, 04:23:09 PM »
Was this the 67% hydration version? Do you recall what oven temp you baked at and the setup? Stone, rack, etc?

If I had to guess, I think yes.
I was trying to get some steel_baker mojo, and would have used his recipe and video pointers from back on page 1.
Charles

Offline pk

  • Registered User
  • Posts: 11
  • I Love Pizza!
Re: Victory Pig Style Pizza - Northeastern PA
« Reply #352 on: November 03, 2015, 01:12:30 AM »
Great thread!! Finally finished reading all the posts!!

I have two questions about the original dough recipe.

1. What is the purpose of the oil? (Softens the texture of the crust?)

2. Is the sugar just used as a 'browning' agent? to give more crispness?

Offline steel_baker

  • Registered User
  • Posts: 222
  • Age: 62
  • Location: Southwestern Colorado
Re: Victory Pig Style Pizza - Northeastern PA
« Reply #353 on: November 03, 2015, 09:26:02 AM »
Great thread!! Finally finished reading all the posts!!

I have two questions about the original dough recipe.

1. What is the purpose of the oil? (Softens the texture of the crust?) Oil is optional, used for flavor as most pizza doughs contain olive oil

2. Is the sugar just used as a 'browning' agent? to give more crispness? Yes, I like to add sugar for browning & to feed the yeast
steel_baker  :chef:

Offline tussin

  • Registered User
  • Posts: 2
  • Location: Philly
  • I Love Pizza!
Re: Victory Pig Style Pizza - Northeastern PA
« Reply #354 on: November 25, 2015, 03:01:12 PM »
I called PA Products today and they did confirm that they are no longer making Blue Steel pans.  What is a good alternative to them?

Offline steel_baker

  • Registered User
  • Posts: 222
  • Age: 62
  • Location: Southwestern Colorado
Re: Victory Pig Style Pizza - Northeastern PA
« Reply #355 on: November 25, 2015, 03:45:55 PM »
Haven't really looked since I have a few for myself. The Paderno blue steel baking sheets work quite well (Amazon.com) although they are not as deep as the PA Product pans. You have to use less oil in them to avoid overflow. You might try a good quality cake pan, even a non-stick version. I have a Chicago Metallic 9"x9" cake pan that I use for experimenting. I have a scaled down recipe that I use to make pizza with it & the results are great.

Here is a round deep dish non-stick that I'm sure would work well. Shape is irrelevant to the flavor you're after.

http://www.chicagometallicbakeware.com/bakeware-20/type-of-products/pizza-meatball-lasagna-pans/non-stick-deep-dish-pizza-pan.html

-or-

The same 9"x9" cake pan I use for experimenting.

http://www.chicagometallicbakeware.com/bakeware-20/type-of-products/cake-pans/non-stick-9-square-cake-pan-289.html
steel_baker  :chef:

Offline Chet

  • Registered User
  • Posts: 330
Re: Victory Pig Style Pizza - Northeastern PA
« Reply #356 on: December 20, 2015, 12:32:14 PM »
 Hi Bill
 its been awhile sine i made your pizza dough, in your original recipe the oil was 1%, digging up my recipe from the topic shows 2& oil, is this a misprint in my recipe or was there an update i missed somewhere along the line, last time i made the recipe using 2& seemed ok. correct me on the oil %

  Chet

Offline steel_baker

  • Registered User
  • Posts: 222
  • Age: 62
  • Location: Southwestern Colorado
Re: Victory Pig Style Pizza - Northeastern PA
« Reply #357 on: December 20, 2015, 12:43:30 PM »
Hi Chet,

Yes, my earlier recipe had oil at 2%. Since moving to the southwest & having to modify the recipe for altitude, I have eliminated the oil from the recipe. I did this primarily because it's hard enough to get nice brown crispiness at my 7,000' altitude, eliminating the oil from the recipe makes it an easier brown. I also ended up changing from all bread flour to a 50/50 blend of bread & self rising flours. The info I have tells me that VP uses all self rising flour.

My new recipes:

Pizza Dough 12x17 pan                          9x9 pan

Flour              | 100%  | 409g                  164g
Water             |   67%  |  274g                 114g
Salt                 |  1.5% |    8g                    5g
IDY                 |  2.0%  |      8g                  3g
Sugar             |  2.0%  |   6-8g                2g

Flour is a 50/50 blend of bread flour & self rising flour

Updated 10/17/2014

Pizza dough 12x17 pan - High Altitude

Flour        | 100% | 430g
Water      |  70%  | 301g
Salt         |  2.0% | 9g
IDY         |  2.3% | 10g
Sugar      |  2.0% | 9g
steel_baker  :chef:


 

pizzapan