Author Topic: Victory Pig Style Pizza - Northeastern PA  (Read 50097 times)

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Offline jsperk

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #280 on: November 26, 2014, 02:57:37 PM »
Here was my Victory pig sort of. I went to heavy on the cheese and added some Mrs. Dash. Next time I wont stray from the recipe. I guess it was pretty much a Victory Pig/Detroit style.

Maybe my TF was to high. Not sure.

Very tasty though.


Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #281 on: November 26, 2014, 03:31:02 PM »
The simple flavors of VP pizza (tomatoes, onions, salt, tangy white cheddar, fried crust) are the essence. That, coupled with the creamy mouth feel & crispy crust just take it over the top. Nothing wrong with variations on it. You'll still get the mouth feel & crispness. Just different flavors on top.
steel_baker  :chef:

Online woodmakesitgood

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #282 on: November 26, 2014, 10:29:37 PM »
Don't skimp on the oil.
I made a Victory Pig pizza today, and got the good browning on the bottom, but not crispy fried on the bottom, just the sides.

Before I added the dough I used a small amount of oil, while the recipe calls for a specific amount to be poured, what looks to be a liberal amount.
I will rectify this on the reheated slices! 

Offline Joe_C

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  • Location: Pittsburgh, PA
Re: Victory Pig Style Pizza - Northeastern PA
« Reply #283 on: December 06, 2014, 09:39:37 PM »
My most recent effort. After weeks of coming close, by George I think we've got it.  I switched to non-stick Calphalon pans. They seem to conduct the heat much better at 460 degrees in my electric oven and I get a perfectly browned and crispy crust.  The pans are 12X17 and only about 1" deep, but they have a plastic lid that works great for covering the dough during rising.  No issue at all with oil overflow during baking and absolutely no sticking! I increased the ingredients by 20% because it seems the cooking area of these pans is larger than the 12X17 blue steel pans. On previous tries, while the dough had risen well, the crust seemed a bit thin.  Increasing the ingredients yielded a thicker slice, more like VP.  Ultimate compliment from wifey: "It's better than the Pig!"

Offline steel_baker

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Re: Victory Pig Style Pizza - Northeastern PA
« Reply #284 on: December 06, 2014, 10:43:48 PM »
It looks great!  :drool:
steel_baker  :chef: