Author Topic: NY Style using Shortening  (Read 2167 times)

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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #20 on: March 09, 2013, 03:25:06 PM »
The edge of this slice was so true it could be used as a ruler
Vesuvi0


Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #21 on: March 09, 2013, 03:28:03 PM »
Another possible result of the shortening...the crust was not resilient and broke rather easily.  Not to say this was bad as it was very pleasant to eat...however its something different for me
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #22 on: March 09, 2013, 03:30:56 PM »
Conclusion...this was one of my all time best tasting pies.  While the crust texture may not appeal to some, the taste was phenomenal.  Not to mention the new sauce recipe and cheese blend.  I will be trying this again sometime with a couple of mods.
Vesuvi0

Online Chicago Bob

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Re: NY Style using Shortening
« Reply #23 on: March 09, 2013, 04:57:52 PM »
Those dough balls look very interesting to me Vesuvi0 and I will tell you why after your bake. Did you use very warm water?
Thanks!

Bob
Pizza looks great Vesuvi0 !  :chef:
Here's the deal on what I said about your dough being very interesting... your recipe using shortening and garlic powder is almost exactly the same I often use for Chicago thin style pizza and that cross section pic shows a really nicely made thin crust dough.  ;D  The way you described cutting the "air" crust and the dense crumb you found...oh, and your sauce recipe too, almost a dead ringer for my Chi-town thins!  :o
Guess it just goes to show that one can really mix different styles together, cut them differently, bake them differently, etc. etc. and turn out something great. Well done Vesuvi0!!

Bob
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #24 on: March 10, 2013, 11:07:17 AM »
Thanks for the nice comments!  Had no idea I was stumbling into Chi-town land!  Would definitely like to come back to this recipe with a thin crust deep dish...once I can find a nice authentic pan.

Granulated Garlic has always been a go to ingredient for me.  I've read about it being a natural dough relaxer, which is really why I tried it in the first place...however the distinct aroma it has is why I continue to use it.  I often host folks for dinner and its kind of grown in to a trademark I guess!

Standby for the second dough ball results...backed it up last night
Vesuvi0

Offline slybarman

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Re: NY Style using Shortening
« Reply #25 on: March 10, 2013, 11:49:38 AM »
The browning you got on the rim makes me wish my oven had convection. Color was really nice. I wonder if you would get more oven spring if you went up on the temp?

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #26 on: March 11, 2013, 06:42:36 PM »
I do have to say that I enjoy the browning that my convection cycle brings.  As for the heat...I'm unfortunately maxed out at 500.  I wish I knew a way to rig the control to allow for some more heat! 
Vesuvi0

Online Chicago Bob

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Re: NY Style using Shortening
« Reply #27 on: March 11, 2013, 08:33:13 PM »
I do have to say that I enjoy the browning that my convection cycle brings.  As for the heat...I'm unfortunately maxed out at 500.  I wish I knew a way to rig the control to allow for some more heat!
Have you seen these mods? http://www.pizzamaking.com/forum/index.php/topic,18878.msg184587.html#msg184587
"Care Free Highway...let me slip away on you"

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #28 on: March 13, 2013, 08:13:23 PM »
Very interesting Bob.  That person has the same oven I have!  Long and lifeless bake couldnt be any closer of a comparison.
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #29 on: March 13, 2013, 08:19:36 PM »
second dough ball
Vesuvi0


Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #30 on: March 13, 2013, 08:21:07 PM »
stretched without too much trouble
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #31 on: March 13, 2013, 08:23:36 PM »
Bacon, Canadian Bacon, Sausage and Pepperoni.....kind of hard to screw up a 'za with that mix (sorry to those vegetarians out there)
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #32 on: March 13, 2013, 08:25:04 PM »
Crust had a bit more rise than the first go round
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #33 on: March 13, 2013, 08:27:07 PM »
the aroma of those cooked meats was really something else.  Again it was like cutting thru air
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #34 on: March 13, 2013, 08:29:14 PM »
not a great shot of the crumb.  it had a bit more spring overall compared to the first one.
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #35 on: March 13, 2013, 08:30:33 PM »
pretty nice browning.
Vesuvi0

Offline Chaze215

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Re: NY Style using Shortening
« Reply #36 on: March 13, 2013, 09:48:16 PM »
Pies look great Ves! Are you baking them on a screen?
Chaz

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #37 on: March 17, 2013, 07:12:24 PM »
Yep on a 16 inch screen
Vesuvi0