Author Topic: Pizza Pictures (Read 21937 times)

Randy · « **Reply #40 on:** April 19, 2004, 08:00:44 AM »

My New York recipe is close to PR's recipe, but it is his kneading method that differs from mine.

Randy

16 oz High Gluten Flour (Hard Red Spring Wheat)
9 ½ oz Water by weight( 110-120deg. F)
1 TBS Raw sugar
1 TBS Honey
1 Tablespoon Crisco
1 Tablespoon Classico Olive oil
2 Teaspoon Salt
2 Teaspoon SAF Perfect Rise or Gourmet yeast

Place flour yeast, salt in the mixer. Mix the sugar and honey into the water. Pour mixture into bowl and place mixer on stir for about 2 minutes add Crisco and oil. Set mixer to knead and run for 10-15 minutes.
If the dough is sticking to the bottom of the bowl add a tablespoon of flour or more until the dough barely releases from the bottom of the bowl.
Remove dough from bowl and make round balls with floured hands. Place in greased lightly covered bowl. Refrigerate for one -two days.

Remove 2 hours before cooking. Flatten dough into a disk and divide in half. Use wet hands to form into balls. Two hours latter Preheat oven to 500 deg F Mix together 50-50 mixture of flour and cornmeal. Liberally coat the dough ball and marble with the mixture. Shape and place on pizza screen and add what you want.
Cook for 6-8 minutes on low rack in oven without a stone.

DKM · « **Reply #41 on:** April 19, 2004, 09:08:22 AM »

Quote from: Foccaciaman on April 18, 2004, 11:20:07 PM

That is a pretty funny example.

Here is a scenario for you Mr. X is talking to his friend Mr. Y and says "hey I got this great cookie recipe once it was ..."
Mr. Y then tries said recipe, finds it to his liking and then goes on the local chocolate chip forum and posts the great recipe from his friend. Not knowing that it was from Mrs. Fields Book on Cookies.

Where does the law fall in this case since Mr. Y had no knowledge of the origin of the recipe.

There was no intent and it wouldn't be worth the legal fees.

People break copyrights all the time - look at how many news articals are posted on usenet or other BBs.

Basicly is someone posted it here and it was discovered, Steve would recieve a message asking him to remove it. Now if he refused.....

DKM

Foccaciaman · « **Reply #42 on:** April 19, 2004, 07:18:22 PM »

I see, Yep you were right Copyright Law is very ridiculous...

mama mia · « **Reply #43 on:** April 24, 2004, 11:29:31 AM »

I wanted to share as well... here is a pic of the cheese NY style I made last night.. ( my family likes a very soft crust)

DKM · « **Reply #44 on:** April 24, 2004, 01:36:17 PM »

Great,

Let me give you my shipping address.

DKM

Randy · « **Reply #45 on:** April 24, 2004, 02:54:50 PM »

Nic e pizza. Mama mia, do you use milk in your recipe?

stock · « **Reply #46 on:** April 24, 2004, 03:13:29 PM »

Quote from: mama mia on April 24, 2004, 11:29:31 AM

<snip> ( my family likes a very soft crust)

i'm a fan of soft (and chewy, and thick) crust as well.

-scott

stock · « **Reply #47 on:** April 24, 2004, 04:11:07 PM »

i ended up going with reinhart's 'classic deep-dish' this weekend. i enjoyed it.

-scott

Randy · « **Reply #48 on:** April 24, 2004, 05:23:30 PM »

Nice pizza Scott. Did you use corn oil?

Randy

stock · « **Reply #49 on:** April 24, 2004, 11:19:33 PM »

Quote from: Randy on April 24, 2004, 05:23:30 PM

Nice pizza Scott. Did you use corn oil?

indeed i did! i'm looking forward to making that recipe again in the near future. it'll have to wait a bit, though, as i finally got a pizza screen that will fit in my oven
-scott

mama mia · « **Reply #50 on:** April 28, 2004, 09:12:17 AM »

no Randy, no milk in my dough.. but after checking out this thread I am hungrrrryyyy. and it is um 9am here

ojuice · « **Reply #51 on:** April 28, 2004, 07:30:33 PM »

I may as well mention an oil laden breadstick caught on fire yesterday and I had to pull out the fire extenquisher. My apartment was full of smoke, the alarm was blaring and it was just a horrible experience. So let this be a lesson, check to make sure you didn't accidentally knock something off your pizza stone and down on to the heating coils before you crank your oven up to 500f.

On a liter side, I made another NY Pizza a la Reinhart's recipe. The shape is a little irregular because it stuck to the peel.

(http://www.ojuice.teamslack.net/files/nypizza/newyork.jpg)

(http://www.ojuice.teamslack.net/files/nypizza/newyork1.jpg)

Foccaciaman · « **Reply #52 on:** April 28, 2004, 10:36:31 PM »

Looks like Mario approves of your pie.

DKM · « **Reply #53 on:** April 29, 2004, 11:04:24 AM »

Don't think I can take all these pictures. I'm SO hungry.

I'm get set to do a lot of cooking.

DKM

Pierre · « **Reply #54 on:** April 29, 2004, 01:40:19 PM »

Ojuice, your latest New yorkers ala' Peter Reihart look very, very good. I like the look of those large pores.

Scott, that Pizza American' you made makes me hungry as well...

If it's the kneading/mixing technique alone, I am going to try that method with the next New York Pizza.

*edit* typing errors

stock · « **Reply #55 on:** April 29, 2004, 11:28:08 PM »

Quote from: Pierre on April 29, 2004, 01:40:19 PM

If it's the kneading/mixing technique alone, I am going to try that method with the next New York Pizza.

glad you liked the look of the pizza americana--i have a feeling it would appeal even more if it had cheese on it.

with that particular pizza, i didn't follow reinhart's kneading technique particularly closely. i tend to be rather lazy, and so i just threw all the ingredients in the bread machine, put it on the dough cycle, waited until it became a ball, stopped the dough cycle, waited 5 minutes, restarted the dough cycle, and then walked off for maybe 10 minutes (the recipe calls for an 'additional 2-3' minutes of kneading after the rest period, or until one can get a baker's window), wandered back, and then took the dough out.
-scott

Pierre · « **Reply #56 on:** May 03, 2004, 03:34:47 PM »

RoadPizza, reminds me of the Pizza in the New Yorker Pizzerias sold by the slice..... it's been such a long time since I had one of them!

Pierre

itsinthesauce · « **Reply #57 on:** May 03, 2004, 07:51:04 PM »

Roadpizza, what type of cheese did you use?

pizzabill · « **Reply #58 on:** May 18, 2004, 01:13:57 PM »

You guys have made me hungry! Looks like you need a dessert pizza to go with all of these great photos... here's my favorite from a couple of weeks ago...

Also here are some others from my mad lab

:
http://www.gocrawford.com/pizza/050904c.jpg
http://www.gocrawford.com/pizza/050904a.jpg
http://www.gocrawford.com/pizza/051504b.jpg

Steve · « **Reply #59 on:** June 05, 2004, 07:37:15 PM »

Looks delicious!

Author Topic: Pizza Pictures (Read 21937 times)

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