Author Topic: I almost forgot how good these are!  (Read 10636 times)

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Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #25 on: June 07, 2013, 11:46:09 AM »
Exceptional looking pies Marlon.  What type of cheese is on that cheese pie?

Thanks, Chau!  I used Grande aged mozzarella with some Caciocavallo (young provolone) from our local cheesemaker but mostly Grande.

[quote tiger link=topic=25297.msg258703#msg258703 date=1370614719]

That is great looking pizza. I am drooling.
[/quote]

Thank you!


Offline PetersPizza

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Re: I almost forgot how good these are!
« Reply #26 on: June 07, 2013, 04:30:27 PM »
PERFECT  :drool:

Offline vincentoc13

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Re: I almost forgot how good these are!
« Reply #27 on: June 08, 2013, 11:23:53 AM »
simply delicious looking pies!!  I was wondering if you could let me know where your local cheese maker is?

Thanks,

Vince

Offline BrickStoneOven

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Re: I almost forgot how good these are!
« Reply #28 on: June 09, 2013, 11:30:59 AM »
Wow those look amazing Marlon. What size did you make them with those size dough balls?

EDIT: Just saw your original post that you made 18" with 480g dough balls. Why did you decide to up the weight to 520g? I'm wondering because I'm making some pies today and have them set at 465g for a 17" but am wondering if I should up the weight 15-20g.
« Last Edit: June 09, 2013, 11:35:48 AM by BrickStoneOven »

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #29 on: June 09, 2013, 01:39:59 PM »
Wow those look amazing Marlon. What size did you make them with those size dough balls?

EDIT: Just saw your original post that you made 18" with 480g dough balls. Why did you decide to up the weight to 520g? I'm wondering because I'm making some pies today and have them set at 465g for a 17" but am wondering if I should up the weight 15-20g.

Thanks!  I just wanted to play around with a bit larger dough ball and I think I prefer the 520g for 18".  The center has the perfect thickness for my taste.

Marlon

Offline f.montoya

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Re: I almost forgot how good these are!
« Reply #30 on: June 10, 2013, 09:27:26 AM »
Love those big slices! I haven't had anything that looks like that in 13 years, which was when I was in NY for a few weeks. I gotta go back one day. Either that or stop by Marlon's place!

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #31 on: June 10, 2013, 11:44:47 AM »
Love those big slices! I haven't had anything that looks like that in 13 years, which was when I was in NY for a few weeks. I gotta go back one day. Either that or stop by Marlon's place!

Thanks!   ;D  You're welcome anytime!  Have you tried NY-style in your oven? 

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #32 on: June 14, 2013, 06:27:09 PM »
Some more NY pizzas today

I made the dough just like the one I posted above.  These baked for about 4 mins @650-675F.  I have some coals and a small fire pushed to the side. 






Offline Jdcigar

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Re: I almost forgot how good these are!
« Reply #33 on: June 14, 2013, 07:02:22 PM »
Absolute perfection!


Offline dhorst

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Re: I almost forgot how good these are!
« Reply #34 on: June 14, 2013, 07:26:05 PM »
Gorgeous!  My sons' friends and my former co-workers thought it was too funny that I have pizza boxes from a supply store just for them.  I delivered my pizzas to my older son who was in college at SUNY Oswego this past year--about a 40 minute drive for me, and the guys all loved it each time.  I never stuck around-- just did the drop and run.   :)

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #35 on: June 14, 2013, 07:39:27 PM »
Gorgeous!  My sons' friends and my former co-workers thought it was too funny that I have pizza boxes from a supply store just for them.  I delivered my pizzas to my older son who was in college at SUNY Oswego this past year--about a 40 minute drive for me, and the guys all loved it each time.  I never stuck around-- just did the drop and run.   :)

Thanks!  Same here.   I delivered these to my wife's workplace earlier and everyone thought it was crazy that we had extra large pizza boxes in stock.   ;D 

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #36 on: June 14, 2013, 07:39:51 PM »
Absolute perfection!

Thank you! 

Offline Chaze215

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Re: I almost forgot how good these are!
« Reply #37 on: June 14, 2013, 09:13:02 PM »
Awesome looking pies Bakeshack! This is my kind of pie for sure. Do you always do 17-18" pies? Are you only able to fit 1 pie in the oven at a time?
How much is the Grande cheese you buy? I'm going to a restaurant supply tomorrow that I heard sells Grande and wanted to make sure I wasn't getting ripped off....lol
Chaz

Offline BrickStoneOven

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Re: I almost forgot how good these are!
« Reply #38 on: June 14, 2013, 11:06:48 PM »
Those look great as usually. That temp is just about perfect for this style, ~660F 4-4.5 minutes.

I have a question about your sauce. It looks like your sauce has a nice "thickness", are you using straight tomatoes from the can and doing nothing else? Are you cooking it for a little or adding some tomato paste to thicken it up a bit? If you're draining them how do you do it? Sorry for all the questions but last week the sauce I used was too "runny" which I didn't like and didn't really meld with the cheese how I would have liked.

David

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #39 on: June 14, 2013, 11:58:46 PM »
Awesome looking pies Bakeshack! This is my kind of pie for sure. Do you always do 17-18" pies? Are you only able to fit 1 pie in the oven at a time?
How much is the Grande cheese you buy? I'm going to a restaurant supply tomorrow that I heard sells Grande and wanted to make sure I wasn't getting ripped off....lol

Thanks, Chaze! With NY style, I like to make 18" pizzas but I can only fit 1.  My oven door is only 17" so I have to tilt the peel during launch and when I pull it out.

I get the Grande cheese for $4.99/l but I buy the whole loaf.  I tried the Sierra brand for this bake and it worked just as well. 

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #40 on: June 15, 2013, 12:23:21 AM »
Those look great as usually. That temp is just about perfect for this style, ~660F 4-4.5 minutes.

I have a question about your sauce. It looks like your sauce has a nice "thickness", are you using straight tomatoes from the can and doing nothing else? Are you cooking it for a little or adding some tomato paste to thicken it up a bit? If you're draining them how do you do it? Sorry for all the questions but last week the sauce I used was too "runny" which I didn't like and didn't really meld with the cheese how I would have liked.

David

Thank you, David!  I use Alta cucina whole or Cento crushed or whole works for me.  I found that the key to avoid runny consistency with the sauce is how you crush the tomatoes.  I use an immersion blender but pulse it very carefully.  I pulse for about 1 sec then move it around and pulse again until I get the right consistency.  If you pulse too long, the tomatoes will release too much water  and you end up with a thin sauce.  I don't like it because the flavor also gets lost.  I don't use any paste or try to cook it down. 

Marlon

Offline BrickStoneOven

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Re: I almost forgot how good these are!
« Reply #41 on: June 15, 2013, 12:31:50 AM »
Thanks, gotta get one of those blenders. I just dumped the can into a food mill with the biggest disc. If it was Neapolitan the sauce would have been fine. But this style needs a thicker sauce. You do it till its smooth though right, no chunks?


Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #42 on: June 15, 2013, 03:53:19 AM »
Thanks, gotta get one of those blenders. I just dumped the can into a food mill with the biggest disc. If it was Neapolitan the sauce would have been fine. But this style needs a thicker sauce. You do it till its smooth though right, no chunks?

It gets used in my kitchen a lot so it's really worth it.  The sauce is not totally smooth but not chunky as well.  I usually end up with very small pieces of tomato.  Im not really a fan of a smooth tomato sauce.  I am also really careful not to incorporate too much air into the sauce using the immersion blender so that it can keep the deep red color.

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #43 on: June 29, 2013, 05:41:19 PM »
More NY pizzas:

I ended up using only 60% water instead of 64%.  The dough was still quite easy to stretch although I prefer the silkiness of the 64% dough.  I ended up baking these just under 4 mins at 680F. 

Offline slybarman

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Re: I almost forgot how good these are!
« Reply #44 on: June 29, 2013, 05:52:01 PM »
I would marry that second pie.  Just sayin.

Offline Chaze215

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Re: I almost forgot how good these are!
« Reply #45 on: June 29, 2013, 09:40:34 PM »
I would marry that second pie.  Just sayin.

 :-D
Chaz

scott123

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Re: I almost forgot how good these are!
« Reply #46 on: July 01, 2013, 07:46:53 PM »
Marlon, since you seem to be thoroughly dominating the crap out of this style, one of these days, could you try a batch with Pendleton?  I'd like to see how it stacks up against the Central Milling in the hands of someone with your abilities.

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #47 on: July 01, 2013, 08:13:10 PM »
What a compliment, Scott!  :-D  Thanks!  Are you referring to the Power flour?  I can pick it up from the Rest Depot.

scott123

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Re: I almost forgot how good these are!
« Reply #48 on: July 01, 2013, 08:35:33 PM »
Yes, the Power Flour, I want to see how it stacks up to Central Milling.  Can you get it in a smaller bag?  I'm relatively certain it should stack up very well, but I'd hate to see it underperform- and for you to be stuck with a 50# bag.

Offline Chaze215

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Re: I almost forgot how good these are!
« Reply #49 on: July 01, 2013, 09:00:50 PM »
I would have to agree with Scott, you certainly are dominating this style in your wfo!  ;D
Scott, what is the difference in flours? Protein %? How would 100% All Trumps or a combination of flours compare? There's a thread that was started recently about combining flours. I would be curious about your feedback since you are very knowledgeable in this area.
Chaz


 

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