Author Topic: Two Billís pizza..dough and Carmelina Sauce..great!  (Read 108970 times)

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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1700 on: March 20, 2013, 04:27:47 PM »
1st place pizza at the World Pizza Championship in Vegas by Brown Dog Pizza.

https://www.facebook.com/pages/Brown-Dog-Pizza/82497826397?fref=ts

Norma
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1701 on: March 22, 2013, 07:02:56 PM »
Wire cheese slicer my friend Trenton Bill sent me to try to cut the big block of cheese this week.  "Gus" told me good luck in cutting that big block of cheese.   :P

Norma
« Last Edit: March 22, 2013, 07:04:39 PM by norma427 »
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Offline Chicago Bob

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1702 on: March 22, 2013, 07:29:52 PM »
Norma,
Gus looks a little nervous there with that "Sicilian necktie" so close to his throat!  :-D

Sicilian necktie:

Piano wire used to strangle the Mafioso's target.
http://www.netplaces.com/mafia/mafia-lingo/
"Care Free Highway...let me slip away on you"

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1703 on: March 22, 2013, 07:35:29 PM »
Norma,
Gus looks a little nervous there with that "Sicilian necktie" so close to his throat!  :-D

Sicilian necktie:

Piano wire used to strangle the Mafioso's target.
http://www.netplaces.com/mafia/mafia-lingo/


Bob,

Lol, I never would let anything like that happen to "Gus"!   :angel:

Norma
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1704 on: March 26, 2013, 09:04:29 PM »
I had used 0.70% IDY for a two-day cold ferment and wasnít sure it would work okay.  It did work okay, but the dough was more gassy when pressing it out.  The dough in the pans did temper well.  The crumbs, bottom crusts and the rest of the Detroit style pizzas worked out well today.

The cheese cutting wire Trenton Bill gave me also worked well to cut the almost 45 lb. block of cheese.  The cheese today was 2.01 a lb. when I purchased it.  I think that is a good price for cheese that works well on my Detroit style pizzas. 

Norma
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1705 on: March 26, 2013, 09:09:18 PM »
The one dough ball that was in a plastic bag didn't look to good, before I place it into the steel pan, but it also made a good Detroit style pizza.

Norma
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Offline Skee

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1706 on: March 27, 2013, 01:32:49 AM »
The cheese today was 2.01 a lb. when I purchased it.  I think that is a good price for cheese that works well on my Detroit style pizzas.
Norma,

Great price for the cheese - that would cut my cost by 3/4 at retail prices!

How did you like the 70% versus the 75% hydration?

Cheers,
Britt

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1707 on: March 27, 2013, 07:59:30 AM »
Norma,

Great price for the cheese - that would cut my cost by 3/4 at retail prices!

How did you like the 70% versus the 75% hydration?

Cheers,
Britt

Britt,

Even when purchasing a big block of cheese from Bova, or my regular distributor the big blocks of cheese werenít that cheap for me either.  Since Detroit style pizzas do use a lot of cheese, I am glad I found a cheese that is cheaper in price.

To be honest, I really didnít want to do the experiments of going to 75% hydration from the little over 70% hydration, but I am glad now I did.  The crumb is even more tender.  It took a some experiments in mixing techniques and help from Peter, but I am glad now I did those experiments.

I still have to get around to trying a Detroit style dough with 85% hydration, but donít think even if that ever works out that I would be using 85% hydration all the time.  That is just too high to know what would happen weekly, but I am still curious about how a hydration of 85% would work if I can get the mix part down right.

Norma
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1708 on: March 27, 2013, 05:59:55 PM »
Brown Dogís Jeff Smoevitchís award winning Detroit style pizza.  Smokevitch describes the 3-1-3 as a mix of sweet and spicy. With its deep-dish crust, blend of calabria red chili peppers, sweet piquante peppers, cured salami and topping of fresh basil and arugula.

http://www.telluridenews.com/articles/2013/03/27/arts_and_entertainment/doc515231db722f3811269595.txt

Norma
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Offline Skee

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1709 on: March 27, 2013, 06:23:54 PM »
Brown Dogís Jeff Smoevitchís award winning Detroit style pizza.
Norma, do you know the hydration of their dough?


Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1710 on: March 27, 2013, 06:40:52 PM »
Norma, do you know the hydration of their dough?


Britt,

I really donít know the hydration of Jeff Smokevitchís Detroit style dough, but this part of the article is taken from the link I just posted.

One thing Smokevitch takes pride in is his ingredients. During the competition, neither the Detroit nor Telluride side of his pizza was lost. He packed water from Telluride down to Las Vegas for the dough, and over the years he has stuck with the Wisconsin brick cheese that Detroit-style pizza is known for, among other things right down to the blue steel pans he uses from Michigan.

ďWhen I presented [the 3-1-3] I told [the judges] all about the hydration of the dough ó I said that I lived in Telluride about 9,000 feet up, so I had to adjust my dough recipe to use less yeast than at high altitude,Ē Smokevitch said ďWhen you present, you only have one shot and you donít know what piece a judge might take ó so it all has to be perfect. And the crust came out perfect ó if I had waited another 30 seconds it would have burned.Ē

If I had to guess, I would think Jeffís dough for his Detroit style pizzas would be a high hydration dough, because he lives at a high altitude and he used less yeast in Vegas.

Norma
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Offline Skee

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1711 on: March 27, 2013, 11:36:08 PM »
Norma -

The "using less yeast in Vegas" part throws me off - wouldn't you use more yeast at a lower altitude?  Seems to me the greater air pressure at lower altitude would require more leavening, not less, but I've never thought about it before, always lived pretty close to sea level my entire life.

Britt

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1712 on: March 28, 2013, 12:10:31 AM »
Norma -

The "using less yeast in Vegas" part throws me off - wouldn't you use more yeast at a lower altitude?  Seems to me the greater air pressure at lower altitude would require more leavening, not less, but I've never thought about it before, always lived pretty close to sea level my entire life.

Britt


You can see what Bill/SFNM (the moderator) has to say about what you want to know at Reply 1 http://www.pizzamaking.com/forum/index.php/topic,24185.msg245458.html#msg245458  Chau has also posted on the forum different times that he needed to up the hydration because of where he lives.

Norma
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Offline Skee

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1713 on: March 28, 2013, 10:56:10 AM »
Norma,

Thanks for the link.  This was posted in response to the OP's question: "You may need to decrease yeast due to lower atmospheric pressure and to increase hydration due to dryer air."  The first part backs up what I thought - you need more yeast at lower altitudes, not less.  Maybe the guy was just flustered during the interview and mis-spoke.

Cheers,
Britt

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1714 on: March 28, 2013, 01:15:19 PM »
Norma,

Thanks for the link.  This was posted in response to the OP's question: "You may need to decrease yeast due to lower atmospheric pressure and to increase hydration due to dryer air."  The first part backs up what I thought - you need more yeast at lower altitudes, not less.  Maybe the guy was just flustered during the interview and mis-spoke.

Cheers,
Britt

Britt,

I really donít think much about being at lower or higher altitudes when making dough because I donít live in an area like that.  You are right about what Bill said that maybe use more yeast at lower altitudes, but I sure donít know what timeframe Jeff had to make his dough. 

Norma
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1715 on: March 31, 2013, 12:59:10 PM »
More on how the Detroit style of pizza is growing.

http://www.freep.com/article/20130331/ENT08/303310184

What is a Detroit style pizza, by Shawn Randazzo (video also on the link).

http://www.freep.com/VideoNetwork/2264139265001/What-is-Detroit-style-pizza-?odyssey=mod%7Cnewswellvideo%7Ctext%7C%7Cumbrella

Norma
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Offline redox

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1716 on: April 01, 2013, 11:32:58 AM »
Oops! You beat me by a day with the Freep article. I need new tennies.

Offline gschwim

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1717 on: April 01, 2013, 12:06:08 PM »
Oops! You beat me by a day with the Freep article. I need new tennies.

You should know better than to try to compete with Norma...  :^)

Gene

Offline Pete-zza

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1718 on: April 02, 2013, 10:02:07 PM »
Norma,

One of our members posted the following document at the Buddy's thread:

http://detroitstylepizza.com/become-a-certified-detroit-style-pizza-maker/

I think you will find the hydration statement of interest.

Peter

Offline TXCraig1

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1719 on: April 02, 2013, 10:30:13 PM »
Norma,

One of our members posted the following document at the Buddy's thread:

http://detroitstylepizza.com/become-a-certified-detroit-style-pizza-maker/


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