Author Topic: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias  (Read 10998 times)

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Offline Chicago Bob

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #50 on: May 22, 2013, 08:37:23 PM »
Marty,

Bill's vacuum tube amplifiers and record turn table sure was cool for me to see too.  8) I never saw a set-up like that before.  Bill used to buy and sell all kinds of tubes a long time before the internet was started.  I liked how the wire made the turntable go around (if that is how it should be said). Bill's stereo system sure sounded great.  Bill said the tubes from the USA were the best ones and explained why there were to me.  I guess someone always can learn something new from talking to someone.

Norma
What a coincidence Norma...I too am an audiophile and also collect vintage hi-fi equiptment. I don't know who your friend Bill is but sure would appreciate it if you would ask him to PM me if ever he has something for sale. I recognize some of his gear and he has good tastes.   8)
Thanks!  :)
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Offline norma427

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #51 on: May 22, 2013, 10:15:11 PM »
What a coincidence Norma...I too am an audiophile and also collect vintage hi-fi equiptment. I don't know who your friend Bill is but sure would appreciate it if you would ask him to PM me if ever he has something for sale. I recognize some of his gear and he has good tastes.   8)
Thanks!  :)

Bob,

If you are interested you can PM Bill yourself and ask him if he ever finds something for sale anymore.  Good to hear you are also a audiophile.  I sure don't know what that means, but Bill would. :-D   Bill doesn't post much here on the forum but this is Bill's screen name at Reply 8 http://www.pizzamaking.com/forum/index.php/topic,25251.msg254783.html#msg254783 when I was posting under Bill's screen name. 

Norma
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Offline Chicago Bob

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #52 on: May 22, 2013, 10:40:24 PM »
Bob,

If you are interested you can PM Bill yourself and ask him if he ever finds something for sale anymore.  Good to hear you are also a audiophile.  I sure don't know what that means, but Bill would. :-D   Bill doesn't post much here on the forum but this is Bill's screen name at Reply 8 http://www.pizzamaking.com/forum/index.php/topic,25251.msg254783.html#msg254783 when I was posting under Bill's screen name. 

Norma
Why thank you Crystal...aka: Norma the Great!!  :-*
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Offline norma427

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #53 on: May 24, 2013, 08:39:14 AM »
Peter,

I look at my flour distributors website and they don't carry the Pillsbury 4X flour.  I called General Mills Professional Baking Solutions http://www.professionalbakingsolutions.com/find-sales-representative and tried to call different representatives to see where I could locate some Pillsbury 4X flour in my area.  The numbers I tried with Joesph Kelly being first, and then some other numbers given if he couldn't be reached ended in no one calling me back to this date.  Do you know what flour I can try that might be close to Pillsbury 4X flour until I can find out if I can locate some Pillsbury 4X flour?

Norma
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Offline Pete-zza

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #54 on: May 24, 2013, 09:17:22 AM »
Norma,

From a protein standpoint, the King Arthur Bread Flour (KABF) would be close (at 12.7%), but that flour is not bleached or bromated. However, if you have a bleached and bromated high-gluten flour on hand with a protein content of about 14.2% and also the Occident flour with a protein content of 12.2%, you could use a blend of those two flours. The ratio would be 20% high-gluten flour and 80% Occident flour. That blend would also be bleached and bromated.

Peter

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #55 on: May 24, 2013, 10:11:35 AM »
Norma,

From a protein standpoint, the King Arthur Bread Flour (KABF) would be close (at 12.7%), but that flour is not bleached or bromated. However, if you have a bleached and bromated high-gluten flour on hand with a protein content of about 14.2% and also the Occident flour with a protein content of 12.2%, you could use a blend of those two flours. The ratio would be 20% high-gluten flour and 80% Occident flour. That blend would also be bleached and bromated.

Peter

Peter,

Thank you for telling me what I can try until I see if I can purchase some Pillsbury 4 X flour.  I do have Kyrol flour which is bleached and bromated to be able to combined with the Occident flour.  Thanks also for telling me the blend ratio of the flours would be 20% high-gluten flour and 80% Occident flour.  I have to look, but also think I have some All Trumps somewhere stored.

Norma
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Offline petef

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #56 on: May 24, 2013, 04:26:39 PM »
Joey's Pizza of Hamilton NJ

I walked into Joey's Pizza about 12pm on a Friday and said; "Hi, how are you today. I heard that you make a great pizza and I'd like to try one. What sizes do you have?" He smiled which was a good sign. I ordered a 14 inch Plain Cheese Pie. He actually asked me if I'd like that extra crispy. (very impressive!) I said; Yes, but not burnt." Fortunately, I was able to order directly from the pizza chef who would be baking my pie. So I felt assured he understood that I was a first time customer and would bake me a great pie.

After about 12 minutes the pie was done and I took it home to eat it. I opened the box lid and took a peek. It looked perfectly baked, more on the done side, and extra crispy just as I ordered. As I drove home, the scent was familiar for what I consider a great sauce.

As soon as I got home I checked the bottom and it was perfectly browned. The toppings appeared to be assembled similar to a Trenton Tomato pie where they apply splotches of sauce on top of the cheese. But understand, this is not considered a Trenton Style Tomato pie because the crust thicker than what many people consider to be an authentic Trenton Style Tomato Pie. It's sold as.. Plain Cheese pizza.

The sauce was great! Very bright, a little sweet, and my idea of a perfect pizza sauce. It's very similar to the sauce on Corleone's Tomato Pies which is my favorite place to get authentic Trenton Style Tomato Pie.

On Joey's pizza the balance of cheese to sauce was perfect. It tasted like mozzarella cheese to me. As you can see in the pics below, the crust is about medium thickness and perfectly browned without any burn marks. Judging by the tenderness of the crust, my guess is that they use some kind of bromated flour. It was so soft and tender that I was able to reheat a slice by holding it over the open flame for about 30 seconds of my stove at home. This crisped the bottom perfectly as if it was fresh baked a minute ago.

On a scale of 1 to 10 I give Joey's Plain Cheese Pizza a 10!
Highly recommended.


---pete---






Offline norma427

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #57 on: May 24, 2013, 06:22:55 PM »
Tom Santos, from General Mills called me today, after I had left a message on his voice mail the other day.  Tom sure seems to know a lot about pizza dough and flours.

Tom asked me how he could help me and I said that I can't seem to find Pillsbury 4X patent flour at my local flour distributors.  He asked me why I wanted to use the Pillsbury 4X flour and I told him I had gone to Trenton, NJ and thought that maybe one of the pizzerias I ate at might be using Pillsbury 4X flour in their dough.  I told Tom that I was trying to make a Trenton style tomato pie and couldn't get the crust right in texture.  I did tell Tom that I used bakers percents for my dough formulations.  Tom asked me what kind of flour I was using now and I told him what I am using and what kind of pizzas I make with the flour I am using.  Tom asked me different things about my formulations and also how I mix the dough.  Tom told me I am really adding the oil wrong in the dough if I want to have a stretchy skin.  I thought what the heck am I doing wrong that I didn't find out here on the forum.  Tom told me when I was adding the oil to the water first, I would be coating the protein too fast and then the dough wouldn't be as stretchy and also it would give me a different texture in the final pizza.  Tom told me to try adding the flour, yeast, salt, water (and if any sugar is added to add them all together) and then mix only 45 seconds and no longer than a minute, then add the oil and continue to mix.  He said that then would give me a better stretching dough and final  pizza.  I don't recall if Tom's method of mixing has been mentioned on the forum before or not, but if it was I sure didn't remember it.  Tom said he has been all around the US and tried pizzas and helps pizza operators make their dough and pizzas better.  Tom also told me that if I am using sugar to only use about 1% sugar and about 3% oil and to have a lower hydration dough for a Trenton Style tomato pie.  Tom said he is familiar with Trenton tomato pies.  I told Tom I cold ferment my dough balls for one day. 

I also asked Tom if I couldn't find Pillsbury 4X flour in my area what other flours, or flour would be comparable.  He told me Full-Strength is almost exactly the same as Pillsbury 4X.  Tom said both flours have a protein of 12.6%.  I then asked what was the difference if both flours have a protein of 12.6%.  He said it was just a difference in the milling process and either flour should work for the kind of pizza I want to attempt.  Just not too long ago I started using a leftover bag of GM full-strength for bench flour, so I will have to wait until next week to purchase a bag to try.  I told Tom I never could get a formulation right when trying GM full-strength.   

I wish I could have talked to Tom longer because he sure seemed to know a lot about pizza doughs. 

This is an article I found about Tom Santos, Tim Huff and Bill Weekley.  I find it kind of amusing what is said in the article that they are known as the “Doughminators” and are on a mission to rescue pizza places from crust catastrophes.  The article also says that the pizza business accounts for such a large percentage of flour sales, but Tom, Tim and Bill found out that many pizza people don't know their dough.    http://www.blog.generalmills.com/2012/03/the-doughminators-to-the-rescue/  Are there any other questions anyone wants me to ask Tom about this style of dough?

This is the list of protein values of flours sold by General Mills.

http://www.professionalbakingsolutions.com/flour/category/pizza 

I forgot to ask, but really don't understand what patent flour is.

Norma
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Offline norma427

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #58 on: May 24, 2013, 06:42:48 PM »
Joey's Pizza of Hamilton NJ

I walked into Joey's Pizza about 12pm on a Friday and said; "Hi, how are you today. I heard that you make a great pizza and I'd like to try one. What sizes do you have?" He smiled which was a good sign. I ordered a 14 inch Plain Cheese Pie. He actually asked me if I'd like that extra crispy. (very impressive!) I said; Yes, but not burnt." Fortunately, I was able to order directly from the pizza chef who would be baking my pie. So I felt assured he understood that I was a first time customer and would bake me a great pie.

After about 12 minutes the pie was done and I took it home to eat it. I opened the box lid and took a peek. It looked perfectly baked, more on the done side, and extra crispy just as I ordered. As I drove home, the scent was familiar for what I consider a great sauce.

As soon as I got home I checked the bottom and it was perfectly browned. The toppings appeared to be assembled similar to a Trenton Tomato pie where they apply splotches of sauce on top of the cheese. But understand, this is not considered a Trenton Style Tomato pie because the crust thicker than what many people consider to be an authentic Trenton Style Tomato Pie. It's sold as.. Plain Cheese pizza.

The sauce was great! Very bright, a little sweet, and my idea of a perfect pizza sauce. It's very similar to the sauce on Corleone's Tomato Pies which is my favorite place to get authentic Trenton Style Tomato Pie.

On Joey's pizza the balance of cheese to sauce was perfect. It tasted like mozzarella cheese to me. As you can see in the pics below, the crust is about medium thickness and perfectly browned without any burn marks. Judging by the tenderness of the crust, my guess is that they use some kind of bromated flour. It was so soft and tender that I was able to reheat a slice by holding it over the open flame for about 30 seconds of my stove at home. This crisped the bottom perfectly as if it was fresh baked a minute ago.

On a scale of 1 to 10 I give Joey's Plain Cheese Pizza a 10!
Highly recommended.


---pete---

Pete,

I am glad you decided to try Joey's pizza again and this time tried their regular cheese pizza, instead of the Old Fashioned Pizza you tried when you were there before.  The cheese pizza at 14” was the same pizza Bill and I ate.  Bill and I thought the sauce was great too.  If you think the cheese was mozzarella, what kind, or brand do you think it was?  Bill and I talked to another man that worked at Joey's Pizza and that man told us that the cheese that they use is cheddar even though mozzarella is mentioned as the cheese on Joey's website.  In the one photo I posted of Joey's pizza All Trumps flour can be seen if you would blow up one of those photos. 

I would give Joey's a 10 too and am going to try and recreate Joey's pizza if that is at all possible.  I enjoyed Joey's pizza better than any other NY style pizza I have ever eaten, if it even can be called a NY style pizza.  ;D

Thanks for doing a review of Joey's Pizza on my thread.

Norma
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Offline petef

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #59 on: May 24, 2013, 07:12:01 PM »
If you think the cheese was mozzarella, what kind, or brand do you think it was?  Bill and I talked to another man that worked at Joey's Pizza and that man told us that the cheese that they use is cheddar even though mozzarella is mentioned as the cheese on Joey's website.  :D

I'm not able to tell which brand of cheese it might be. I only use a 50:50 mix of Sorrrento and Maggio (both whole milk) mozz cheese, so that's all I know.

When buying cheese it's often easy to mix up between Sorrento and Sargento brands.
Here's how I remember...

Sargento..... aaaaaaaaaaarh (like a pirate) is not good. :(

Sorrento... is sooooooooooo good. :)

---pete---





Offline norma427

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #60 on: May 24, 2013, 07:23:05 PM »
I'm not able to tell which brand of cheese it might be. I only use a 50:50 mix of Sorrrento and Maggio (both whole milk) mozz cheese, so that's all I know.

When buying cheese it's often easy to mix up between Sorrento and Sargento brands.
Here's how I remember...

Sargento..... aaaaaaaaaaarh (like a pirate) is not good. :(

Sorrento... is sooooooooooo good. :)

---pete---

Thanks Pete about your ideas of the cheese and your funny explanations about your cheeses you use.   :P  I think Joey's is using only cheddar because that is also what I am using now.  What I use is in over 40 lb. blocks and it almost tasted the same to me.  The cheddar I use is mild and almost tastes like a really good mozzarella and really doesn't have a cheddar taste like most cheddars do.

Norma
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Offline Pete-zza

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #61 on: May 24, 2013, 10:06:17 PM »
Norma,

There is nothing unique in the advice given to you by Tom Santos at GM. The late addition of the oil is classic Tom Lehmann stuff, about which he has written for years. See, for example, his post at Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,20582.msg203785/topicseen.html#msg203785 .

Peter

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #62 on: May 24, 2013, 11:08:48 PM »
Norma,

There is nothing unique in the advice given to you by Tom Santos at GM. The late addition of the oil is classic Tom Lehmann stuff, about which he has written for years. See, for example, his post at Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,20582.msg203785/topicseen.html#msg203785 .

Peter

Peter,

I see in the link you referenced by Tom Lehmann that he tells to mix about the same way, but I wonder why Tom Santos then told me to only mix for 45 seconds and not more than 1 minute before adding the oil.  Tom recommends that the oil would be added to the dough after after 2 minutes.  I guess either way would not matter though.

Norma
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Offline Pete-zza

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #63 on: May 25, 2013, 08:54:45 AM »
Norma,

When Tom Lehmann talks about adding the oil after about two minutes of mixing, it is usually in the context of making a commercial size batch of dough. For a home setting and a small amount of dough, he mentions a shorter period. See, for example, Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,14376.msg145828/topicseen.html#msg145828 where Tom mentions a one-minute time period. Do you recall which setting you discussed with Tom Santos at GM?

Here is another example of where Tom Lehmann mention a 2-minute mix time for a commercial dough: Reply 14 at
http://www.pizzamaking.com/forum/index.php/topic,18547.msg180651/topicseen.html#msg180651 .

Peter
« Last Edit: May 25, 2013, 09:04:13 AM by Pete-zza »

Offline norma427

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #64 on: May 25, 2013, 10:04:38 AM »
Norma,

When Tom Lehmann talks about adding the oil after about two minutes of mixing, it is usually in the context of making a commercial size batch of dough. For a home setting and a small amount of dough, he mentions a shorter period. See, for example, Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,14376.msg145828/topicseen.html#msg145828 where Tom mentions a one-minute time period. Do you recall which setting you discussed with Tom Santos at GM?

Here is another example of where Tom Lehmann mention a 2-minute mix time for a commercial dough: Reply 14 at
http://www.pizzamaking.com/forum/index.php/topic,18547.msg180651/topicseen.html#msg180651 .

Peter

Peter,

I understand when Tom Lehmann talks about adding the oil after two minutes of mixing, he is usually talking about a commercial size batch of dough.  Thanks for the link where Tom Lehmann talks about using a shorter mix time before the oil is added when making dough at home or for demonstrations. 

I told Tom Santos that I owned a small pizza business and didn't say anything about making test doughs at home.  I did tell Tom Santos that I have a Hobart 20 qt. mixer that I use to mix my doughs.

Norma
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Offline Pete-zza

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #65 on: May 25, 2013, 01:34:22 PM »
Norma,

The two minute example that Tom Lehmann states appears to apply to 60-80 quart mixers: Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,23345.msg236814.html#msg236814 .

Maybe for your mixer, a shortened mix time is more appropriate.

Peter

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #66 on: May 25, 2013, 04:54:43 PM »
Norma,

The two minute example that Tom Lehmann states appears to apply to 60-80 quart mixers: Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,23345.msg236814.html#msg236814 .

Maybe for your mixer, a shortened mix time is more appropriate.

Peter

Peter,

Thanks for referencing Tom's reply.  I see what he said was for a 60 and 80 quart mixer.  I will follow Tom's directions even though my mixer is only 20 qt. if I ever get up to that amount of dough for a tomato pie. I really don't think that about a minute of extra mixing would make much of any difference either before adding the oil.

Norma
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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #67 on: May 25, 2013, 10:17:24 PM »
After looking at the Basic NY-Style Thin Crust Pizza Dough at the General Mills website http://www.professionalbakingsolutions.com/~/media/E8CD6D89DA3142848EA7F93CDB96CBA7.ashx  I see they say to add the water, flour, sugar and yeast to the bowl and blend until the flour is hydrated by the water (appropriately 1 minute)  Then pause the mixer and add the oil and then continue to mix to just under full gluten development.  (approximately 8 to 10 minutes) That is about the same mixing procedure Tom Santos told me and not to far away from what Tom Lehmann recommends.  The mix time is a longer mix time than I use.   

Norma
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Offline Pete-zza

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #68 on: May 26, 2013, 01:44:06 PM »
I also asked Tom if I couldn't find Pillsbury 4X flour in my area what other flours, or flour would be comparable.  He told me Full-Strength is almost exactly the same as Pillsbury 4X.  Tom said both flours have a protein of 12.6%.  I then asked what was the difference if both flours have a protein of 12.6%.  He said it was just a difference in the milling process and either flour should work for the kind of pizza I want to attempt.  Just not too long ago I started using a leftover bag of GM full-strength for bench flour, so I will have to wait until next week to purchase a bag to try.  I told Tom I never could get a formulation right when trying GM full-strength.   
Norma,

For your information, some time ago, over at the Greek pizza thread at Reply 242 at http://www.pizzamaking.com/forum/index.php/topic,691.msg144176.html#msg144176, I discussed my research for a flour comparable to the Pillsbury 4X flour, and also came up with the GM Full Strength flour as an alternative to that flour.

Peter

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #69 on: May 26, 2013, 03:53:09 PM »
Norma,

For your information, some time ago, over at the Greek pizza thread at Reply 242 at http://www.pizzamaking.com/forum/index.php/topic,691.msg144176.html#msg144176, I discussed my research for a flour comparable to the Pillsbury 4X flour, and also came up with the GM Full Strength flour as an alternative to that flour.

Peter

Thank you for referencing the link to where after you researched and discussed that GM Full Strength flour was an alternative for the Pillsbury 4X flour.  I do recall reading that post, but had forgot about it.  I did dig some GM Full Strength flour out of the Cambro container at market that I now use for bench flour.  Hopefully, that flour is still good enough to use to make dough.  I used that flour for the first attempt at the formulation you gave me to try and now posted on a new thread about trying to make tomato pies at
http://www.pizzamaking.com/forum/index.php/topic,25401.0.html 

Maybe you should be a flour expert like Tom Santos since you know so much about flours.   :-D 

Norma
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Offline Pete-zza

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #70 on: May 26, 2013, 06:20:30 PM »
Maybe you should be a flour expert like Tom Santos since you know so much about flours.   :-D 
Norma,

Thank you for the compliment, even though it isn't deserved, but I plan to retain my amateur status.

Peter

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #71 on: May 26, 2013, 08:31:43 PM »
Norma,

Thank you for the compliment, even though it isn't deserved, but I plan to retain my amateur status.

Peter

Peter,

I know you plan to retain your amateur status, but you sure do know a lot about pizzas, flours, yeasts and everything else related to pizzas.

Norma
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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #72 on: September 05, 2013, 07:39:37 AM »
If anyone is interested and didn't see my other posts, I did go to see Trenton Bill again and we went to De Lorenzo/Robbinsville and De Lorenzo/Sloan to try their pizzas.  The photos start at Reply 323 http://www.pizzamaking.com/forum/index.php/topic,25401.msg275390.html#msg275390 De Lorenzo/Robbinsville has a very different tasty tomato pie in Bill's and my opinions.

Two photos of De Lorenzo/Robbinville tomato pie. 

These are also photos of sour cream waffles Bill made me.  When I have time and find the screw for my mothers old waffle iron I am going to try to make them with the recipe Bill gave me.  The sour cream waffles do have Carnation Malted Milk as one of the ingredients.  I did purchase the Carnation Malted milk, but didn't get to try the recipe yet.  I find Bill's way of mixing the ingredients in the waffles interesting.  The waffles were very light in texture.  Bill used Hecker's flour for the Belgian waffles, but said a regular waffle iron works just as well.

Photo of Bill's pizza man.

Norma
Always working and looking for new information!

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #73 on: September 05, 2013, 10:45:12 AM »
If anyone is interested and didn't see my other posts, I did go to see Trenton Bill again and we went to De Lorenzo/Robbinsville and De Lorenzo/Sloan to try their pizzas.  The photos start at Reply 323 http://www.pizzamaking.com/forum/index.php/topic,25401.msg275390.html#msg275390 De Lorenzo/Robbinsville has a very different tasty tomato pie in Bill's and my opinions.

Two photos of De Lorenzo/Robbinville tomato pie. 

These are also photos of sour cream waffles Bill made me.  When I have time and find the screw for my mothers old waffle iron I am going to try to make them with the recipe Bill gave me.  The sour cream waffles do have Carnation Malted Milk as one of the ingredients.  I did purchase the Carnation Malted milk, but didn't get to try the recipe yet.  I find Bill's way of mixing the ingredients in the waffles interesting.  The waffles were very light in texture.  Bill used Hecker's flour for the Belgian waffles, but said a regular waffle iron works just as well.

Photo of Bill's pizza man.

Norma

Norma,

Those waffles look great. I love malted milk powder in waffles --- I just never seem to have any on hand for those rare times when I make waffles!!!

The pizza, as always looks great also.

John K
I'm not wearing hockey pads!

Offline norma427

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Re: Trenton, NJ tomorrow to visit Trenton Bill and some pizzerias
« Reply #74 on: September 05, 2013, 01:08:26 PM »
Norma,

Those waffles look great. I love malted milk powder in waffles --- I just never seem to have any on hand for those rare times when I make waffles!!!

John K

John,

Those waffles were lighter than I ever tasted before.  I never tried malted milk powder when mixing batter for waffles.  Do you know what malted milk powder adds to the taste or texture of waffles?

Norma
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