Author Topic: Ev's Neo- N.Y. Pies  (Read 7934 times)

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Offline Ev

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Ev's Neo- N.Y. Pies
« on: March 11, 2013, 03:48:58 PM »
I wanted to post more pictures and I figured I should probably not keep posting in the Neapolitan section where I had been. http://www.pizzamaking.com/forum/index.php/topic,21856.0.html
 Anyway, these are the most recent N.Y.-ish, wfo baked pies that I have made.


Offline Don K

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Re: Ev's Neo- N.Y. Pies
« Reply #1 on: March 11, 2013, 04:57:29 PM »
 :drool:  Okay, now I'm hungry.
The member formerly known as Colonel_Klink

Offline Steve

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Re: Ev's Neo- N.Y. Pies
« Reply #2 on: March 11, 2013, 07:09:47 PM »
 ^^^ Me too!

Offline pete zappie

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Re: Ev's Neo- N.Y. Pies
« Reply #3 on: March 11, 2013, 09:41:27 PM »
sweet looking pies ...very tasty looking .... i make italian - neopolitan [the garage] , chicago-pan [loo] , detroit square [norma] , and now its time for new york and this looks like a great place to start !!  thanks for the inspiration  :D !!

Offline Chicago Bob

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Re: Ev's Neo- N.Y. Pies
« Reply #4 on: March 11, 2013, 10:45:59 PM »
I'm glad you are posting more of those pizza's Steve.  :chef:  You do an awesome job with that type of pie...probably my most favorite on this site, thanks.  8)

Bob
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Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #5 on: March 12, 2013, 08:11:44 AM »
Gee, thanks, Bob, and everyone else too! I'm glad you like my pictures. ;D

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #6 on: March 15, 2013, 10:40:36 PM »
Here's another round of pies from today in the camper.

Offline Chicago Bob

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Re: Ev's Neo- N.Y. Pies
« Reply #7 on: March 15, 2013, 10:49:35 PM »
Very cool... 8)
Do you set up at the same place every Fri. Steve or are you still scouting around. You mentioned the other day about a Tavern you can usually be found at until around 8 pm...that sounds like it would be a good place to sell pizza.  :)
Pizza pies look great man!   :chef:

Bob
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Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #8 on: March 15, 2013, 11:00:35 PM »
Thanks Bob.  Yes, I've been at the same spot since Nov. at http://www.greendragonmarket.com/index.php, which is a once a week market much like the one Norma is at. With better weather coming on, business has started to pick up, as I thought it would. That's enough for me for now. The nice thing is that it's only 3 miles from home. 8)
 I don't recall the tavern reference you mentioned.
« Last Edit: March 15, 2013, 11:04:49 PM by Ev »


Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #9 on: April 04, 2013, 03:13:16 PM »
Here's another round of pies from last week.

Offline Chicago Bob

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Re: Ev's Neo- N.Y. Pies
« Reply #10 on: April 04, 2013, 03:22:19 PM »
Oh yeah baby...come to Popa   :drool:
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Offline thezaman

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Re: Ev's Neo- N.Y. Pies
« Reply #11 on: April 04, 2013, 03:50:08 PM »
wow, those look great!!!

Offline dellavecchia

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Re: Ev's Neo- N.Y. Pies
« Reply #12 on: April 04, 2013, 06:18:19 PM »
Steve - those look delicious. What brand of cheese are you using, and how is it shredded?

John

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #13 on: April 04, 2013, 06:25:40 PM »
Thanks John! It's low moisture whole milk mozz called "Country Brand". I buy it buy the loaf from a local pizza cash&carry and shred it myself with a regular kitchen hand-held cheese grater.
« Last Edit: April 04, 2013, 06:30:42 PM by Ev »

Offline pete zappie

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Re: Ev's Neo- N.Y. Pies
« Reply #14 on: April 07, 2013, 01:42:14 PM »
made these the other night thanks for the inspiration steve they were delish, thin crisp shell super fluffy on the inside

Offline Polo1523

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Re: Ev's Neo- N.Y. Pies
« Reply #15 on: April 21, 2013, 10:38:18 AM »
Hello steve I love your pizzas could you share your recipe I have a wfo and would love to try a ny-neo pizza.
Regards Leo.

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #16 on: April 21, 2013, 11:45:58 PM »
Sure Leo. I've been bouncing back and forth between Occident flour and KASL. They both make a great pie but for the dough to feel the same, the KASL needs a % or two more water, though I've used the same numbers for both flours with good results.  59% water, 1.75% salt and .25% IDY, 2 day cold ferment. TF .085 for a 15" pie.


Offline Polo1523

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Re: Ev's Neo- N.Y. Pies
« Reply #17 on: April 22, 2013, 10:32:26 AM »
Great Steve,

I will definitely try it, I am finishing the curing process on my WFO and will make my first pie in it, and needs to be great memorable.  ;D
Regards Leo.

Offline Polo1523

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Re: Ev's Neo- N.Y. Pies
« Reply #18 on: April 22, 2013, 10:43:10 AM »
I am not very familiar with Bakers percentage, but could you tell me the weight of the flour? please.
Regards Leo.

Offline Polo1523

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Re: Ev's Neo- N.Y. Pies
« Reply #19 on: April 22, 2013, 10:47:24 AM »
Don't mind Steve, I used the Lehman dough calculator to get the qty's, thanks.
Regards Leo.

Offline Chicago Bob

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Re: Ev's Neo- N.Y. Pies
« Reply #20 on: April 22, 2013, 10:48:54 AM »
I am not very familiar with Bakers percentage, but could you tell me the weight of the flour? please.
If you use the expanded dough calculator and plug in .085 for the TF on a 15" pie(the first 2 spaces you fill in on the calculator).....the calculator will fill in the flour amount for you.
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Offline TXCraig1

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Re: Ev's Neo- N.Y. Pies
« Reply #21 on: April 22, 2013, 11:35:35 AM »
I know I'm late to the party, but I wanted to say that those are some fine looking pepperoni pies Steve.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Polo1523

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Re: Ev's Neo- N.Y. Pies
« Reply #22 on: April 22, 2013, 03:49:17 PM »
Thank you Bob and Steve, I figured the Lehman tool already, sorry I am kind of a beginer I will post pics soon.
Regards Leo.

Offline Jackie Tran

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Re: Ev's Neo- N.Y. Pies
« Reply #23 on: April 22, 2013, 08:59:47 PM »
I know I'm late to the party, but I wanted to say that those are some fine looking pepperoni pies Steve.

I agree.  Very nicely done Steve.

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #24 on: April 22, 2013, 11:30:16 PM »
Thanks guys! ..and Good Luck, Leo! Let us know how you make out. ;D