After talking to the man that runs the pizzeria at Risoldi's Market & Cafe http://www.risoldimarket.com/
he gave me the recipe he uses for his tomato pie pizza crust. If anyone is interested the slide photo show at the top of the Risoldi's website page, it can be seen the tomato pies that are made at Risoldi's are baked in a Baker's Pride oven. The man that now runs the pizzeria inside Risoldi's and I talked about the tomato pies at Risoldi's and I had asked why De Lorenzo's had left Risoldi's. The man told me that there are two sets of families that have run the De Lorenzo's pizzerias. I don't really understand what that is all about and then why they left Risoldi's, but talking to the man that now runs the pizzeria at Risoldi's was interesting.
I did tell the man that I do try to make pizzas at home and asked for his advice in how I could try to make a tomato pie at home like the tomato pie at Risoldi's. I did tell the man I live in Lancaster county Pa. and came to Trenton to see what a tomato pie was like and why they are so different. The man told me he did have a pizzeria in Bucks county Pa., but doesn't have it anymore. He also owned a pizzeria near Seaside Heights at one point in his life.
Bill and I liked the crust at Risoldi's almost as good as the crust we had at Joey's. I can't really explain right how both of those crusts were, but for some reason they are the best crusts I have eaten to this date. I really don't know what makes those crusts that good, but maybe I found a clue between Joey's Pizza http://www.joeyspizzaofhamilton.com/
and Rosoldi's but both tomato pies are baked at lower temperatures than most of us here on the forum bake our pizzas and also at what temperature I bake my pizzas at market. At least for me, these crusts were better than any crusts I have had in NY or anywhere for this type of pizza. If I can explain the best I can the crusts do eat very easily and are crispy on the bottom crust and also on the rim crust. The crunch I think makes the bottom crust and rim crust good, but there isn't any way that they is much of any chewiness to them if that makes any sense. There both weren't tough in any way either.
The man first gave me advice as what flour to try in that he said high gluten flour. I asked what he meant by high gluten flour. I asked if it was high gluten flour that I couldn't purchase. He said bread flour would work well and that was what he uses. I did explain that I did have a pizza stone, but said I only heat the oven for about 15 minutes before I do try to make my pizzas. He told me about how thick the stones are in the Baker's Pride ovens he uses at Risoldi's. He also told me it takes two hours for the stones to get up to the temperature of 475 degrees F. He first told me what to try with 1 lb. of flour, but then I asked him if he could tell me what weighs he uses to make his pizzas. This is what he told me he uses for 50 lbs. of flour that makes about 80 lbs. of dough. He said he uses 15 quarts of water. I then asked if he uses regular salt and he said no he uses Kosher salt. I didn't ask how much salt he uses, but the crust in the salt amount tasted like it was between 1.75-2.00% in Kosher salt. I then asked if he uses any oil in his dough. He picked up a quart container and said that is how much oil he uses for 50 lbs. of flour. I would have liked to ask the man if he uses bakers percentages, but I didn't want to let on that I knew about bakers percentages and from what I have gathered from pizzerias so far is a lot of them don't used bakers percentages. I then asked what kind of oil he uses in the dough and he said it was olive oil. I asked if the olive oil I have at home for sauteing and grilling would work okay and he said yes it would. I would have liked to ask about his mix time and how he does that, but didn't want to let on I knew that much about pizza dough. I did ask if he uses a same day dough and he said no, the dough is cold fermented for one day. I sure don't know how much hydration the dough would have with the amounts of ingredients he gave me. Bill told me after I told him about what the pizza man told me that most places in Trenton do use Pillsbury flour and said he knows the distributor that delivers to Joey's. He is going to call the distributor and talk to him. Bill can purchase products from the distributor and we went by where the distributor is located, but they were closed on a Saturday. I don't know what kind of Pillsbury flour under the commercial umbrella of flours would be considered a bread flour in the commercial flour realm. I know I did try Pillsbury Balancer at one time in my pizza learning experiences, but that is a really high gluten flour in my opinion.
I am also going to try to call Joey's pizza this week and see if I can find out more about Marcuas. Marcuas, Joey's and my beloved (or at once beloved
) Mack's pizzas are all related in some way and I intend to find out more about that if I can. Trenton is a city of different pizzerias that have been around for a long time.