Author Topic: Victory Pig Style Pizza - Northeastern PA  (Read 70855 times)

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Offline communist

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #325 on: January 25, 2015, 10:37:29 AM »
I began making Victory Pig pizza at home after a visit to the pizza parlor in Wyoming PA a couple of months ago.  Thank you steel baker for your expertise.  An observation:  When I have the pizza at the Pig, I noticed the bright tomato and onion flavored sauce, but then noticed low salt taste.  At home, when I added salt to my sauce, it seemed the bright tomato and onion flavor was muted.  My question is, does increased salt help taste in one way, while muting the bright tomato flavor?  Any thoughts?  Mark


Offline Joe_C

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #326 on: January 25, 2015, 01:11:10 PM »
Is anyone doing a "group buy" on these pans in the not too distant future?

http://www.paprod.com/pans.html

If so, I would be interested in buying 2 of them.

CHEM1:  IMHO, unless you're making this pizza in a commercial setting the blue steel pans aren't necessary, or even preferable.  My first few tries were with steel pans purchased online at red hill general store and results were okay.  But.... first there is a bit of work to get them seasoned properly.  I also found that covering with plastic wrap was kind of a hassle.  And it seemed my electric oven didn't do a very good job of browning the pizza in those pans.  Ultimately, I decided to experiment with a good household quality non-stick pan.  I bought one of these 12X17 Calphalon pans that I think are commonly referred to as jelly roll pans. Sort of expensive (around $25) but worth the money. Anyway, the Calphalon pan worked out perfectly and I've since bought a second one.  The actual cooking area is a bit larger than the blue steel pans, so I increased the volume of dough ingredients by 20%.  The plastic top is the best part as it eliminates the need to mess with cling wrap and the top is transparent enough so you can see how well the dough is rising.  Most important, the pizza bakes much better in my electric oven and I consistently get a perfectly browned and crispy bottom crust.  You can buy them online at calphalon.com or you can also find them in stores.   

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #327 on: January 25, 2015, 06:30:15 PM »
I have aluminum lids for my blue steel pans. No plastic necessary. In addition, my pans are extremely light gauge so they heat quickly & brown the crust nicely.  Certainly you can get by without them, but the additional depth of the PA Product blue steel pizza pans (2-1/2") eliminates overflow or splashing of the oil while the pizza bakes. It's no fun when you smoke up the oven with overflowing oil in a really hot oven.
steel_baker  :chef:

Offline Joe_C

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #328 on: January 25, 2015, 07:15:49 PM »
I have aluminum lids for my blue steel pans. No plastic necessary. In addition, my pans are extremely light gauge so they heat quickly & brown the crust nicely.  Certainly you can get by without them, but the additional depth of the PA Product blue steel pizza pans (2-1/2") eliminates overflow or splashing of the oil while the pizza bakes. It's no fun when you smoke up the oven with overflowing oil in a really hot oven.

Yes, the possible overflow of oil was a concern when I first decided to experiment with this non-stick pan.  But surprisingly as it turned out, it wasn't an issue at all.  The 1/4 cup of oil is apparently just enough to give the dough a good fry but not enough to spill over.  I suspect my issues with the steel pans had more to do with my own impatience with seasoning them properly than anything else.  But I do think my electric oven played a part as well.  Anyhow once I found success with the non-stick pans, there was no turning back.  Just made a tray tonight and once again it was perfectly crispy and delicious.  I feel like I hit the pizza lottery every time I use your recipe! 

Offline Chem1

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #329 on: January 26, 2015, 04:01:59 PM »
Thanks Joe_C!  I appreciate the input.  It's actually kind of a moot point now though because I called to order a whole set (thinking others might be interested in 1 or 2 of the "extra" ones) and they told me that they are no longer available.

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #330 on: January 30, 2015, 02:23:16 PM »
Tonight's tray will be a new flavor. A white tray, toppings featuring garlic infused EVOO, chopped garlic, crumbled homemade chicken fennel sausage, & rough chopped Hatch Green Chiles. This is the southwest after all & we have an entire case of green chilies (and we just luv 'em).

Can't wait, dough is made & sitting in the pan rising, cheese is shredded, just need to grind & season a few chicken thighs for the sausage (fresh ground fennel seed I think), clean & chop the chilies, & chop the garlic & infuse the olive oil over some light heat.

Pictures to follow.   :drool:
steel_baker  :chef:

Offline PizzaBinge

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #331 on: January 30, 2015, 07:58:17 PM »

Tonight's tray will be a new flavor. A white tray, toppings featuring garlic infused EVOO, chopped garlic, crumbled homemade chicken fennel sausage, & rough chopped Hatch Green Chiles.

Pictures to follow.   :drool:

That sounds delectable, s_b! Can't wait to see it / hear about it.

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #332 on: January 30, 2015, 09:13:47 PM »
I began making Victory Pig pizza at home after a visit to the pizza parlor in Wyoming PA a couple of months ago.  Thank you steel baker for your expertise.  An observation:  When I have the pizza at the Pig, I noticed the bright tomato and onion flavored sauce, but then noticed low salt taste.  At home, when I added salt to my sauce, it seemed the bright tomato and onion flavor was muted.  My question is, does increased salt help taste in one way, while muting the bright tomato flavor?  Any thoughts?  Mark

My initial bake called for salt in the tomatoes but I no longer do that. Seems canned tomatoes have enough salt all by them self. In addition, salting the dough as the first part of topping the tray provides the necessary saltiness. I've found that Contadina brand crushed tomatoes seem to duplicate the VP tomato flavor very closely.
steel_baker  :chef:

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #333 on: January 30, 2015, 09:22:27 PM »
OK, here are some pics of tonight's tray. I have to say that of the alternative toppings I've tried using this crust, this one might be the best I've ever tasted. It was amazing. The fresh fennel from the chicken sausage really gave this pizza a great sausage flavor, the green chiles provided that low & slow green chile burn & the garlic & EVOO just pulled it all together. It was outstanding!

steel_baker  :chef:


Offline Joe_C

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #334 on: January 30, 2015, 09:30:38 PM »
OK, here are some pics of tonight's tray. I have to say that of the alternative toppings I've tried using this crust, this one might be the best I've ever tasted. It was amazing. The fresh fennel from the chicken sausage really gave this pizza a great sausage flavor, the green chiles provided that low & slow green chile burn & the garlic & EVOO just pulled it all together. It was outstanding!

Looks delicious!!! 

Offline PizzaBinge

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #335 on: January 30, 2015, 10:59:03 PM »

OK, here are some pics of tonight's tray. I have to say that of the alternative toppings I've tried using this crust, this one might be the best I've ever tasted. It was amazing. The fresh fennel from the chicken sausage really gave this pizza a great sausage flavor, the green chiles provided that low & slow green chile burn & the garlic & EVOO just pulled it all together. It was outstanding!

Looks so good I can almost taste it!

Offline Joe_C

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #336 on: January 31, 2015, 08:46:42 AM »
steel_baker,

I made another attempt with your recipe.  I still think my Victory Pig attempt might be too thick.  It is very tasty though.  I sprinkled Greek oregano on the pizza near the end of the bake which I know you don't do.  I did punch the dough down right before the bake.  I took 3 photos of the dough in the pan, after the dough proofed, and after it was punched down.

Norma

This looks delicious!  My wife (who loves VP as much as I do) is getting a little tired of me making it every week.  But after looking at your photos, another two pies tonight for sure!

Offline Joe_C

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #337 on: January 31, 2015, 08:52:58 AM »
For tonight, think I'll try one plain pie, and another 1/2 shrimp/hot peppers and 1/2 sausage/pepperoni.  Nothing more fun to do on an 11 day in Pittsburgh. 

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #338 on: January 31, 2015, 10:43:23 AM »
For tonight, think I'll try one plain pie, and another 1/2 shrimp/hot peppers and 1/2 sausage/pepperoni.  Nothing more fun to do on an 11 day in Pittsburgh.

 ^^^

I developed my recipe in February 2010 while snowed in one weekend in Cranberry Twp. Forecast was for 8-10" of snow overnight on a friday & instead we woke up to 22" on saturday morning. So yes, snowy weekends in the 'burgh are the best time to experiment with pizza.

steel_baker  :chef:

Offline rOBee

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #339 on: February 09, 2015, 11:20:52 PM »
I made three of these pizzas this weekend.  Fantastic.  Just beautiful.  Taste and texture were wonderful.  Never had VP -- I live in Idaho and grew up in Florida -- but this just blew people away.  First time I used a scale to measure ingredients and it made a huge difference.  I was a little concerned about elevation (I'm at about 3000 feet here in Boise) but I think it was fine. 

Thank you steel_baker and other contributors in this thread -- I really appreciate it.  I'm a total cooking freak -- I cook all sorts of things from all over the world, but very little beats pizza and fried chicken, and this was a memorable pizza.  The attention to detail that you all have really makes a difference.

A million thanks.

rOB 

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #340 on: February 09, 2015, 11:25:13 PM »
I made three of these pizzas this weekend.  Fantastic.  Just beautiful.  Taste and texture were wonderful.  Never had VP -- I live in Idaho and grew up in Florida -- but this just blew people away.  First time I used a scale to measure ingredients and it made a huge difference.  I was a little concerned about elevation (I'm at about 3000 feet here in Boise) but I think it was fine. 

Thank you steel_baker and other contributors in this thread -- I really appreciate it.  I'm a total cooking freak -- I cook all sorts of things from all over the world, but very little beats pizza and fried chicken, and this was a memorable pizza.  The attention to detail that you all have really makes a difference.

A million thanks.

rOB

Glad you enjoyed it. It's a unique style that I grew up with. Many people who grew up in that area have tried to duplicate it for decades after growing up & leaving. I don't claim it's a perfect duplicate but I will say it's pretty damn close. The best part is that once you know how to make the dough, you can top it any way you want & develop some amazing flavor profiles.

Keep baking!

steel_baker  :chef:

Offline woodmakesitgood

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #341 on: April 12, 2015, 06:44:39 PM »
The Pig is loose!

I had some dough that was a bit overfermented, and I thought this style might be able to work in spite of that.
It turned out pretty good...the crust was a little more chewy this time and had a slight sourness.
It was like a SD Victory Pig.
(I know, its round)  ;)
« Last Edit: April 12, 2015, 06:47:32 PM by woodmakesitgood »
Charles


Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #342 on: April 12, 2015, 07:27:18 PM »
Looks great. My original experiments while figuring out the dough was done in round cast iron skillets. The shape doesn't matter.

I did a chicken fennel sausage & hatch green chile tray for this evening. Made one last evening for dinner guests & it was so good, we had to make another today! Sausage is homemade from boneless skinless chicken thighs. Grind 'em up in the food processor, add some fresh ground fennel seed to it & saute' until cooked. The green chiles are....well just cleaned & chopped roasted hatch green chiles. We buy a case every year when green chile season comes along & freeze them so we have them all year long. In addition, we infused a few ozs of EVOO with freshly chopped garlic to drizzle on to finish topping the tray.

The richness of the sausage & the low & slow burn of the mild green chiles is pulled together by the garlic oil & creamy white cheddar. This pizza is absolutely decadent with strong flavors on a crispy crust. It's become one of our real favorites to make on the VP style crust.

« Last Edit: April 12, 2015, 08:29:26 PM by steel_baker »
steel_baker  :chef:

Offline woodmakesitgood

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #343 on: April 12, 2015, 07:38:17 PM »
That flavor combo sounds delicious!
Charles

Offline Johnny the Gent

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #344 on: April 21, 2015, 10:32:17 PM »
That flavor combo sounds delicious!

 ^^^

 :drool: green chillies.must.get
Il miglior fabbro

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #345 on: April 23, 2015, 12:03:09 AM »
We normally use fresh green chiles since we buy a case of fresh roasted chiles every year, but we also keep canned green chiles around. These are really great to keep in your pantry and even though they're canned, they're pretty damn good.

http://www.hatchchileco.com/

 :)
steel_baker  :chef:

Offline Pizza Baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #346 on: May 06, 2015, 01:36:48 PM »
Looks great. My original experiments while figuring out the dough was done in round cast iron skillets. The shape doesn't matter.

I did a chicken fennel sausage & hatch green chile tray for this evening. Made one last evening for dinner guests & it was so good, we had to make another today! Sausage is homemade from boneless skinless chicken thighs. Grind 'em up in the food processor, add some fresh ground fennel seed to it & saute' until cooked. The green chiles are....well just cleaned & chopped roasted hatch green chiles. We buy a case every year when green chile season comes along & freeze them so we have them all year long. In addition, we infused a few ozs of EVOO with freshly chopped garlic to drizzle on to finish topping the tray.

The richness of the sausage & the low & slow burn of the mild green chiles is pulled together by the garlic oil & creamy white cheddar. This pizza is absolutely decadent with strong flavors on a crispy crust. It's become one of our real favorites to make on the VP style crust.

Wow, I'm going to try that combo. :drool:
Jim

Offline mkoss

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #347 on: June 06, 2015, 10:36:29 AM »
Stopped at Pizza Loven couple weeks ago on the way from bringing my daughter home from Penn State. I miss this pizza. I really need to get my butt in gear and try to make this recipe.


 

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