Author Topic: NY Style? (Read 8323 times)

norma427 · « **Reply #80 on:** February 11, 2012, 06:27:30 PM »

I left the dough ball room temperature ferment today for 5 1/2 hrs. The dough ball developed a bubble on top, but still was very easy to open and work with. The good crisp bottom and rim still were there even in an unmodified home oven that only gets a little over 500 degrees F. The crust did have a good taste. The pizza was baked on the stone on the bottom rack only. I used Centro crushed tomatoes on this pizza.

Norma

norma427 · « **Reply #81 on:** February 11, 2012, 06:28:51 PM »

Norma

norma427 · « **Reply #82 on:** February 11, 2012, 06:29:52 PM »

Norma

norma427 · « **Reply #83 on:** February 11, 2012, 06:30:54 PM »

Norma

norma427 · « **Reply #84 on:** February 11, 2012, 06:32:19 PM »

Happy Early Valentine's Day Everyone!

Norma

norma427 · « **Reply #85 on:** February 11, 2012, 06:33:34 PM »

Norma

norma427 · « **Reply #86 on:** February 11, 2012, 06:34:05 PM »

Norma

johnnydoubleu · « **Reply #87 on:** February 11, 2012, 06:47:08 PM »

Norma,

Nice work there!

norma427 · « **Reply #88 on:** February 11, 2012, 06:51:27 PM »

Quote from: johnnydoubleu on February 11, 2012, 06:47:08 PM

Norma,

Nice work there!

johnnydoubleu,

Thanks for your kind comment!

Norma

franko9752 · « **Reply #89 on:** February 12, 2012, 06:36:00 AM »

Very nice Norma. How did you cut the pepperoni hearts? sissors?

dmcavanagh · « **Reply #90 on:** February 12, 2012, 06:48:07 AM »

Norma

Beautiful pie, Adam Kuban would be proud of that one. Will we see that on MPM? I see you used Cento "all-in-one" crushed tomatoes. Were you aware that they also have an "all purpose" crushed tomatoes which isn't quite as chunky as the one you picture? I've tried both and prefer the somewhat smoother consistency of the "all purpose" variety.

deb415611 · « **Reply #91 on:** February 12, 2012, 08:08:20 AM »

Norma,

Awesome Valentines Day Pie

norma427 · « **Reply #92 on:** February 12, 2012, 10:14:46 AM »

Quote from: franko9752 on February 12, 2012, 06:36:00 AM

Very nice Norma. How did you cut the pepperoni hearts? sissors?

Franko,

Thanks!

Yes, I did cut the pepperoni hearts with at scissors. I folded the pepperoni slice in half, then started cutting at the top part of the heart then went around to the bottom part of the heart. That is basically how I learned to cut Valentine’s in grade school, but I was out of practice. There are small Valentine metal cookie cutters which would also have done the job better, but I don’t have any of those small Valentine cookie cutters.

Norma

norma427 · « **Reply #93 on:** February 12, 2012, 10:24:42 AM »

Quote from: dmcavanagh on February 12, 2012, 06:48:07 AM

Norma

Beautiful pie, Adam Kuban would be proud of that one. Will we see that on MPM? I see you used Cento "all-in-one" crushed tomatoes. Were you aware that they also have an "all purpose" crushed tomatoes which isn't quite as chunky as the one you picture? I've tried both and prefer the somewhat smoother consistency of the "all purpose" variety.

Dave.

Thanks!

I don’t know if the heart shaped pizza will be on MPM. I sent in my MPM last Thursday when the deadline was, but did send this pizza in to Meredith yesterday, but am not sure which pie will be on MPM. For some reason Meredith and Kenji say they don’t recieve my emails for my submissions for MPM, when all the other people and companies do receive my emails. I don’t know what is going on with that. Meredith said it might be a filter issue, but I didn’t have problems before.

I was aware that Centro has an “all purpose” crushed tomato product. I haven’t tried the “all purpose” crushed tomato product, but do like chunky tomatoes in some sauces. I don’t really use Centro a lot, but do like the fresh taste of their tomatoes.

Norma

norma427 · « **Reply #94 on:** February 12, 2012, 10:27:52 AM »

Quote from: deb415611 on February 12, 2012, 08:08:20 AM

Norma,

Awesome Valentines Day Pie

deb415611,

Thanks for you kind comment about the Valentine's Day pizza!

Norma

dmcavanagh · « **Reply #95 on:** February 12, 2012, 11:31:56 AM »

Norma

I like my tomatoes a little less chunky then the all-in ones, that's why I mentioned the Cento all purpose. I also believe the all purpose have fewer additves in them. The Cento's are good, but I don't think they are as good as some others, including the Classico's, 6 in 1's, Scalfani's or Pastosa. Still not bad tomatoes though. Cento whole Italian are very tasty.

johnnydoubleu · « **Reply #96 on:** February 12, 2012, 11:38:31 AM »

Norma,

You (and Adam) inspired me to use some leftover dough from yesterday's Montanara experiments (this is a pro dough) to make a Valentine's themed pie. This a pan pizza that was made using some Mozza & Tartine inspired techniques. If you look closely you'll see that the pepperoni is indeed heart shaped

The pizza's crust was truly extraordinary. Will be doing this again!

http://twitpic.com/8izkgh

http://twitpic.com/8izloo

norma427 · « **Reply #97 on:** February 12, 2012, 11:42:57 AM »

Quote from: dmcavanagh on February 12, 2012, 11:31:56 AM

Norma

I like my tomatoes a little less chunky then the all-in ones, that's why I mentioned the Cento all purpose. I also believe the all purpose have fewer additves in them. The Cento's are good, but I don't think they are as good as some others, including the Classico's, 6 in 1's, Scalfani's or Pastosa. Still not bad tomatoes though. Cento whole Italian are very tasty.

Dave,

Thanks for giving your opinions on the different tomato products.

I sure haven’t tried as many as you have so I value your opinions.

Norma

norma427 · « **Reply #98 on:** February 12, 2012, 11:49:26 AM »

Quote from: johnnydoubleu on February 12, 2012, 11:38:31 AM

Norma,

You (and Adam) inspired me to use some leftover dough from yesterday's Montanara experiments (this is a pro dough) to make a Valentine's themed pie. This a pan pizza that was made using some Mozza & Tartine inspired techniques. If you look closely you'll see that the pepperoni is indeed heart shaped

The pizza's crust was truly extraordinary. Will be doing this again!

http://twitpic.com/8izkgh

http://twitpic.com/8izloo

johnnydoubleu,

Great to hear Adam and I inspired you to use some of the leftover dough from Montanara experiments to make a Valentine’s themed pie! Your Valentine’s themed pie with the heart shaped hearts looks terrific. Great job!

Norma

norma427 · « **Reply #99 on:** February 15, 2012, 08:08:54 AM »

I made another attempt using the same formulation and only doing a one day cold ferment. The dough ball was left at room temperature for 4 hrs. yesterday before the dough ball was opened.

The resulting pizza was very good in taste of the crust, bottom browning, and crispness when taking a bite. The crispness seemed about right. I am still undecided if I want to use this formulation for my market dough, but do like it very much in terms of TF and how the overall pizza turns out. I still can’t believe a one day cold fermented dough turns out so well. This dough ball was very easy to open and the dough felt really soft.

The “real kicker” is that for this attempt, using the same formulation, I used KASL instead of ADM Gigantic bromated flour. The resulting pizza was the same in every way as using bromated flour. I have been playing around with bromated flours and unbromated flours for a long while and although many members won’t agree with me, I find a flour like KASL can’ bring the same taste, bake, crispness, color and characteristics as using a bromated flour. I sure don’t know, and haven‘t done enough tests, but believe it all has to do with the formulation and if a similar high-gluten flour is used. I really don’t think bromated flour make any differences in this pizza, at least when using this formulation.

Norma