Author Topic: Reverse Engineering L&B Spumoni Gardens' Square pie  (Read 34330 times)

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Offline scott r

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #140 on: November 07, 2012, 08:47:59 PM »
I think it's baked on oil, but I don't know for sure. I have some inbound. I'll post after I hold them in my hands.

CL

Ok, thanks so much craig!   


Offline widespreadpizza

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #141 on: November 07, 2012, 09:14:20 PM »
cool source craig, I didn't know about this place.        

In my neck of the woods its all about a pizza style that is also pan cooked, and has that awesome charred cheese on the edge like a detroit style pizza.   Most of the pre seasoned pans sold around here have a coating sprayed on them by the manufacturer.  Its not like most teflon non stick coatings, and they call it "pre seasoned" not "non stick" which they also sell.     Its a semi permanent coating that sort of freaks me out.   Im not sure what it is, but its almost seems like a harder than typical neoprene coating.  Its not ceramic.   Whatever it is, I would obviously prefer a baked on coating of oil or shortening.  

Do you know how these pans are pre seasoned?  

Scott,  maybe I can teach you something for once  hahaha,  the burnt edges thing is most def SAUCE!  last time I was at town spa the locals told me and no doubt they were right!  Seriously,  just sauce to the edge right up onto the pan then bake.   The flavor of burnt sauce is silly!  -Marc

Online Chicago Bob

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #142 on: November 07, 2012, 09:28:17 PM »
Seriously,  just sauce to the edge right up onto the pan then bake.   The flavor of burnt sauce is silly!  -Marc
Indeed. I showed this technique a while back on a Chi-town thin and stated how ya have to sorta man handle the edge to free it from the pan....but boy is it worth it, silly good crispies.  ;)
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Offline scott r

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #143 on: November 08, 2012, 10:20:40 AM »
Scott,  maybe I can teach you something for once  hahaha,  the burnt edges thing is most def SAUCE!  last time I was at town spa the locals told me and no doubt they were right!  Seriously,  just sauce to the edge right up onto the pan then bake.   The flavor of burnt sauce is silly!  -Marc

marc thanks for that!   I will def try saucing AND cheesing to the edge next time (which I haven't been doing).   

I miss our talks... your the man!!!!   I hope your store is kicking ass and your happy.   

Offline johnnydoubleu

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #144 on: November 08, 2012, 12:24:09 PM »
^Seriously illuminating!

Offline TXCraig1

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #145 on: November 08, 2012, 12:33:34 PM »
Scott,  maybe I can teach you something for once  hahaha,  the burnt edges thing is most def SAUCE!  last time I was at town spa the locals told me and no doubt they were right!  Seriously,  just sauce to the edge right up onto the pan then bake.   The flavor of burnt sauce is silly!  -Marc

That would make L&B's pies better, IMO. I didn't particularly care for the relatively large rim with no cheese or sauce.
Pizza is not bread.

Offline TheBoomer

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #146 on: November 08, 2012, 12:45:33 PM »
That would make L&B's pies better, IMO. I didn't particularly care for the relatively large rim with no cheese or sauce.

That's why when I go there I always ask for middle slices  ;D

Offline TXCraig1

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #147 on: November 09, 2012, 01:04:39 PM »
I think it's baked on oil, but I don't know for sure. I have some inbound. I'll post after I hold them in my hands.

CL

Scott, they are blued steel with what appears to be a baked-on oil seasoning.
Pizza is not bread.

Offline joeventura

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #148 on: August 25, 2013, 08:37:38 PM »
@sum1else: What do you think accounts for the diff in the crumb vs your other try? I mostly don't use a mixer for dough (make a lot of bread Tartine style and have such a small kitchen it is cumbersome to break out applicances) so I am likely to take a similar approach to you, but in consideration of what @dellavecchia is doing as well. Between the two of you things are getting pretty close. Pretty darn cool guys :)!

@all: I usually go to L&B 2-3 times a year in the summer (it is close to me but not that close). Is anyone close enough that they could take a peak in the dumpster there (for tomato cans etc.)?

I wonder if the twice baked thing is stemming from confusion about them putting the pie directly on the deck for a bit, which I have def seen them do.

I have been in the L&B dumpster TWICE, there is nothing in there except the Grande cheese boxes.
The dough and the sauce are made in the basement away from prying eyes.
They actually make the dough in the basement in a device that looks more like an old cement mixer.
I know 100% sure the sauce is NOT cooked.

Cento San Marzano tomatoes, Salt, Pepper, Dry Italian Oregano and Sugar will get you 98% of the way there.


Offline joeventura

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #149 on: August 25, 2013, 08:43:07 PM »
My attempts using:

Flour (100%):    499.39 g  |  17.62 oz | 1.1 lbs
Water (69.4%):    346.58 g  |  12.23 oz | 0.76 lbs
IDY (1%):    4.99 g | 0.18 oz | 0.01 lbs | 1.66 tsp | 0.55 tbsp
Salt (2%):    9.99 g | 0.35 oz | 0.02 lbs | 2.08 tsp | 0.69 tbsp
Oil (5.4%):    26.97 g | 0.95 oz | 0.06 lbs | 5.99 tsp | 2 tbsp
Total (177.8%):   887.92 g | 31.32 oz | 1.96 lbs | TF = 0.145

in an 11X17 pan



Offline Nyslice

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #150 on: September 24, 2013, 10:21:02 PM »
My first attempt at an L & B style Pie. Stanislaus Cacciatore Sauce (Salt,Pepper, Sugar and Oregano) Grande Whole Milk Mozz, Pecorino Romano.
« Last Edit: September 24, 2013, 10:26:24 PM by Nyslice »

Offline TXCraig1

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #151 on: September 24, 2013, 10:47:29 PM »
Very nice Steve. Heck - that could easily pass for the real thing.
Pizza is not bread.

Offline joeventura

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #152 on: September 25, 2013, 10:21:39 AM »
My first attempt at an L & B style Pie. Stanislaus Cacciatore Sauce (Salt,Pepper, Sugar and Oregano) Grande Whole Milk Mozz, Pecorino Romano.

Stanislaus Cacciatore Sauce??  L&B uses San Marazano so how does this compare??

I am confused!

What dough recipe did you use?


Offline Nyslice

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #153 on: September 26, 2013, 09:43:39 PM »
My second attempt at this style of Pie. Gotta get up to L&B to try one, but I think I'm close. Does anyone have any recommendations for other establishments to check out while up there?  Thanks.

Offline joeventura

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #154 on: September 26, 2013, 09:46:29 PM »
Looks great, new dough recipe?

Whats the crumb look like?

Offline Nyslice

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #155 on: October 16, 2013, 12:29:02 AM »
Heading north to L&B in a few days. Can't wait to see how close I am to nailing this thing down. The taste and texture of this pizza is amazing. Hydration was increased from 57% to 65%  40oz Dough Ball, Over night fermentation. Don't own a sheeter but used a rolling pin. Placed it in a proofing box in a 16"x16"x1" pan for approximately 20min. Baked for 14 minutes @ 500degrees in a Rotoflex.  I think the extra hydration works well for this pizza.

Offline nickr

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #156 on: October 23, 2013, 05:09:46 PM »
My second attempt at this style of Pie. Gotta get up to L&B to try one, but I think I'm close. Does anyone have any recommendations for other establishments to check out while up there?  Thanks.

Visually you are there. Their sauce is pretty acidic. More so than it is sweet. Also they use a good pungent grated cheese and a well greased pan. Perhaps they even add shortening to the dough which would account for a lot of the qualities it exhibits. I think you will like it. I lived in that place for a solid 20 years. Do not leave without getting the spumoni.

L&B is a stone's throw from the legendary Totonno's Pizzeria in Coney Island. My second home. I haven't been there in a few years and I miss it. They have an excellent dough that they top with a touch of fresh ingredients and then bake in a coal oven. After that there are probably too many places to mention. Enjoy the trip.

Offline nickr

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #157 on: October 24, 2013, 11:22:54 AM »

Offline joeventura

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #158 on: October 24, 2013, 11:29:11 AM »
Now I just need a stove that beast would fit in

Offline nickr

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Re: Reverse Engineering L&B Spumoni Gardens' Square pie
« Reply #159 on: October 24, 2013, 11:38:13 AM »


 

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