Author Topic: Two Billís pizza..dough and Carmelina Sauce..great!  (Read 234333 times)

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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #625 on: December 03, 2012, 09:09:26 PM »
But of course...major part of mission, my little getting close to Buddy's clone expert!  :chef:

Bob,

Good luck finding out what you can and also finding out if you like Detroit style pizzas.   8)

Norma


Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #626 on: December 03, 2012, 09:18:41 PM »
Dough ball right after it was scaled to 9 ounces and balled and how it looks a couple of hrs. later.  The dough had felt clammy and wet, but after the reball it feels okay, but I donít know how it will ferment after the two freezes.

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #627 on: December 04, 2012, 06:52:56 AM »
The dough ball that was frozen two times seems to be fermenting some until this morning.

Norma

Offline Pete-zza

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #628 on: December 04, 2012, 07:09:46 AM »
Norma,

If the twice-frozen, twice-defrosted dough ball started out with enough yeast and did not ferment for long once it was defrosted, I think it should be OK. Also, the new piece of leftover dough from your latest batch will add a bit more yeast to the final dough.

Peter

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #629 on: December 04, 2012, 07:23:58 AM »
Norma,

If the twice-frozen, twice-defrosted dough ball started out with enough yeast and did not ferment for long once it was defrosted, I think it should be OK. Also, the new piece of leftover dough from your latest batch will add a bit more yeast to the final dough.

Peter

Peter,

Thanks for telling me that you think the twice defrosted dough ball should be okay if it did not ferment for too long when it was defrosted.  It was sitting out yesterday for about 3 hrs. yesterday until I added the piece of dough leftover from yesterday.  I also thought the new piece of leftover dough would provide a little more yeast.

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #630 on: December 04, 2012, 07:24:30 AM »
The emergency Buddyís dough was mixed and was balled by 7:00 AM this morning.  The final dough temperature was 86.8 degrees F.  The emergency dough ball is 9 ounces.  Poppy seeds were placed on the dough ball.

Norma

Offline TXCraig1

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #631 on: December 04, 2012, 10:45:42 AM »
Do you use tweezers to get the placement that precise?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #632 on: December 04, 2012, 08:40:46 PM »
Do you use tweezers to get the placement that precise?

Craig,

No, I don't use tweezers to put the poppy seeds on the dough balls.  The poppy seeds move fairly easy when the dough ball is oiled.  I just try to get two poppy seeds stuck to my finger and then move them. Sometimes a few stray poppy seeds do fall on the sides of the dough ball.  I just leave them there until I am ready to take the dough ball out of the plastic container.  

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #633 on: December 04, 2012, 08:49:06 PM »
I donít know if anyone is in the mood for guessing games, or might want to guess which Buddyís clone pizza only had mozzarellas on the pizza and no brick cheese, or no combination of AMPI mild white cheddar and mozzarellas, but these are the five small Detroit style pies made today and the one pizza only had mozzarellas added as the cheeses.  The rim still caramelized the same using only mozzarellas.

I will give a clue and it isnít the Buddyís clone that doesnít have the same height.

Sorry, there is a smear in most of my pictures from today, but I guess that was from my greasy finger getting on the camera lense.  I only noticed that greasy mark near the end of the night.

Norma


Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #634 on: December 04, 2012, 08:50:49 PM »
Norma

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #635 on: December 04, 2012, 09:17:17 PM »
Norma,

Without knowing weights of the ingredients and bake temperatures and times, I would guess that the last pizza was the one with only the mozzarella cheeses. My second pick would be the first pizza.

Peter

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #636 on: December 04, 2012, 09:34:11 PM »
Norma,

Without knowing weights of the ingredients and bake temperatures and times, I would guess that the last pizza was the one with only the mozzarella cheeses. My second pick would be the first pizza.

Peter

Peter,

Thank you for guessing, but neither of your guesses are correct. 

If you want to know about final bake weights, the first pizza was 587 grams when baked and the last pizza was 578 grams when weighed after the final bake.  The first and last pizzas had 8 ounces of cheese or cheeses added and 4 ounces of sauce.  They were the only final bake weights I took.  The first pizza had only brick cheese (8 ounces) and the last pizza had a blend of 5 ounces of AMPI mild white cheddar and 3 ounces of two mozzarellas.  Both the first and last pizzas had 1.25 ounces of pepperoni under the cheese, or cheeses.

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #637 on: December 04, 2012, 09:36:00 PM »
My friend Dave at market made me a nice birthday present today.  He made me a sign for the parking lot. 

Norma

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #638 on: December 04, 2012, 09:42:21 PM »
Norma,

I was going mainly by the color of the cheeses after baking rather than on the caramelization of the cheeses.

Were you happy with the results and did you have a favorite among the five pizzas?

Happy Birthday!!

Peter
« Last Edit: December 04, 2012, 09:44:38 PM by Pete-zza »

Offline Ev

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #639 on: December 04, 2012, 09:56:54 PM »
I don't know about Norma, but my fave was the bacon topped pie. The bacon was so good it completely compensated for the fact that both Norma and myself forgot to put any sauce on the pizza! It really was that good!

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #640 on: December 04, 2012, 09:58:09 PM »
Norma,

I was going mainly by the color of the cheeses after baking rather than on the caramelization of the cheeses.

Were you happy with the results and did you have a favorite among the five pizzas?

Happy Birthday!!

Peter

Peter,

The second pizza was made only with mozzarellas.  I didnít know you were going by the color of the cheeses after baking rather than the caramelization of the cheeses on the sides.  Did you think the mozzarellas would caramelize the sides about the same as the brick cheese or the AMPI mild white cheddar and mozzarellas?   

I was very happy with the results today.  All the pizzas were really good, but I am still stumped on a few things.  I think my favorite of all five pie made today was the one made with the applewood smoked bacon.

Thanks for the Happy Birthday wish.

Norma

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #641 on: December 04, 2012, 10:02:10 PM »
I was recently looking at the menu at Tony's Pizza Napoletana, at http://www.tonyspizzanapoletana.com/includes/menu/Fall%20Winter%202012%20proof%206-1.pdf, and was confused about the cheeses used on their Detroit style pizza. The menu says "Wisconsin brick mozzarella, white cheddar". I couldn't tell whether there was an error in the menu that made it unclear on the number of cheeses used (two or three?). So, I sent an email asking for clarification. Tonight I received a response that said that the cheeses used for Tony's Detroit style pizza are Wisconsin brick and white cheddar. The woman who sent me the response admitted that the menu wasn't entirely clear and could be confusing, and thanked me for bringing that to their attention.

Peter
« Last Edit: December 04, 2012, 10:33:32 PM by Pete-zza »


Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #642 on: December 04, 2012, 10:03:33 PM »
I don't know about Norma, but my fave was the bacon topped pie. The bacon was so good it completely compensated for the fact that both Norma and myself forgot to put any sauce on the pizza! It really was that good!

Steve,

That was my favorite too!   ;D  You are right that we forgot to add the sauce, but maybe sometimes mistakes can lead to something good.

Steve also brought me a new device to get my pans out of the oven today.  Thanks Steve!  ;D

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #643 on: December 04, 2012, 10:10:31 PM »
I was recently looking at the menu at Tony's Pizza Napoletana, at http://www.tonyspizzanapoletana.com/includes/menu/Fall%20Winter%202012%20proof%206-1.pdf, and was Confused about the cheeses used on their Detroit style pizza. The menu says "Wisconsin brick mozzarella, white cheddar". I couldn't tell whether there was an error in the menu that made it unclear on the number of cheeses used (two or three?). So, I sent an email asking for clarification. Tonight I received a response that said that the cheeses used for Tony's Detroit style pizza are Wisconsin brick and white cheddar. The woman who sent me the response admitted that the menu wasn't entirely clear and could be confusing, and thanked me for bringing that to their attention,

Peter


Peter,

Thanks for the link to Tonyís Pizza Napolentana.  Thanks also for emailing and asking for clarification if they use Wisconsin brick and white cheddar.

Although the Buddyís clone pizza today that was made with all mozzarellas was good, the brick cheese or the AMPI mild cheddar and mozzarellas are better.   I still think Steve and I are too used to using cheddars on some pies though.

Norma  

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #644 on: December 04, 2012, 10:18:21 PM »
Peter,

I wonder what size those Detroit style pies are from Tonyís Pizza Napolentana.  They sure are expensive.

Norma

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #645 on: December 04, 2012, 10:21:12 PM »
The second pizza was made only with mozzarellas.  I didnít know you were going by the color of the cheeses after baking rather than the caramelization of the cheeses on the sides.  Did you think the mozzarellas would caramelize the sides about the same as the brick cheese or the AMPI mild white cheddar and mozzarellas?    

Norma,

The mozzarella cheeses I use are supermarket low-moisture part-skim mozzarella cheeses and if I am not careful in my home oven, the cheeses can brown too much and look like the two pizzas that I mentioned. I couldn't tell from the photos which of your pizzas had the greatest degree of caramelization. I was looking for a balance of the coloration of the cheeses and the caramelization of the cheeses at the perimeters of the pizzas. My reference is the photos of the Buddy's pizzas that I have seen and that show the distinct caramelization of the cheese but where the rest of the cheese is fairly light in color. Of course, Buddy's uses an infrared conveyor and a bake temperature that is around 495 degrees F. Do you recall what bake temperature you used?

Peter
« Last Edit: December 05, 2012, 11:35:35 AM by Pete-zza »

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #646 on: December 04, 2012, 10:31:42 PM »
I wonder what size those Detroit style pies are from Tonyís Pizza Napolentana.  They sure are expensive.

Norma,

I would guess that the size is 10"x14". I believe that that is the size that is shown in the article at http://insidescoopsf.sfgate.com/blog/2011/04/25/oh-yes-tonys-pizza-has-detroit-style-pie/. The article was about Tony's slice shop, not his larger restaurant. You will note that the cheese description is correctly given in the photo in the article.

Peter

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #647 on: December 04, 2012, 10:38:46 PM »
Steve also brought me a new device to get my pans out of the oven today.  Thanks Steve!  ;D

Norma,

FYI, the Detroit Style Pizza Co sells a gripping tool at their website at http://detroitstylepizza.co/detroit-style-pizza-pans/. However, the gripper that Steve gave you looks to be considerably more durable. I think you can also use it to pull teeth in your spare time.

Peter

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #648 on: December 04, 2012, 10:43:37 PM »
Norma,

The mozzarella cheeses I use are supermarket low-moisture part-skim mozzarella cheeses and if I am not careful in my home oven, the cheeses can brown too much and look like the two pizzas that I mentioned. I couldn't tell from the photos which of your pizzas had the greatest degree of caramelization. I was looking for a balance of the coloration of the cheeses and the caramelization of the cheeses at the perimeters of the pizzas. My reference is the photos of the Buddy's pizzas that I have seen and that show the distinct caramelization of the cheese but where the rest of the cheese is fairly light in color. Of course, Buddy's uses an infrared conveyor and a bake temperature that is around 475 degrees F. Do you recall what bake temperature you used?

Peter

Peter,

All the Buddyís clone pizzas today had about the same amount of caramelization, except the one that wasnít the same in height.  The one that wasnít the same in height (was a lot less in height) was from the one Steve and I forgot to add the sauce (not the applewood smoked bacon one) and took it out of the oven to add the sauce.  I said to Steve what if all the yeast cells havenít been killed yet and will the pizza still rise if we take it out of the oven and put the sauce on. We both didnít know what would happen.  I saw then when the pizza was finished baking that it was a lot lower in height and didnít figure out why until much later and then used another dough ball that rose the same as the others.  I guess somehow we really messed-up on that one, but at least I know now not to take a Detroit style pizza out of the oven to add sauce.  :-D  It was learning experience.  The crumb on that pizza was very light though and had a nice texture.  The pizza that didnít rise as much I did use AMPI mild cheddar and two mozzarellas as the cheeses.

I think the mozzarellas I use are good mozzarellas because they are foodservice mozzarellas and donĎt brown too much too fast. 

I will post the other pictures tomorrow and do a report on all that happened.  I still donít know, but what has me stumped is that the Buddyís clones that were fermented the longest in the steel pans had the nicest bottom crusts and were the crispest.  I used Canola oil to oil all my pans today, but those results were a little confusing. 

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #649 on: December 04, 2012, 10:47:35 PM »
Norma,

FYI, the Detroit Style Pizza Co sells a gripping tool at their website at http://detroitstylepizza.co/detroit-style-pizza-pans/. However, the gripper that Steve gave you looks to be considerably more durable. I think you can also use it to pull teeth in your spare time.

Peter

Peter,

I think I have a gripping tool like Detroit Style Pizza Co sells on their website, but I didn't have time to look for it today.  The gripper Steve gave me sure is study.  I don't think Steve and I want to get into a new career anytime soon.  :-D  We are too busy trying to figure out different pizzas.

Norma



 

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