I did see the Pawlek eGullet post but didn't comment on it since it was over five years old. I believe that Robbinsville is now using Grande cheese. But it is stil good to know that other cheeses have worked. It also looks like a 6-in-1/RedPack combo is a viable one. And maybe we have finally zeroed in on the type and brand of flour.
Do you have any other flour with a protein content above 12.2%? If not, for now you might use the Kyrol for your test.
I have also been researching olive oils. I have read several articles that talk about De Lorenzo drizzling olive oil on their pizzas, and some of the photos and videos show some type of oil being swirled onto the pizzas using squeeze bottles or an oil can, but we have no idea as to the actual type of oil or brand used. It might even be a blend, as was previously mentioned by one of our members. I mention the oil because I wonder whether the same oil, or blend, is used in the dough as on the pizzas. Logically, it would seem to make sense to use only one type of oil, not two. And since olive oil is perhaps the best type of oil to put on a pizza, for taste reasons, I am inclined to believe that De Lorenzo's uses olive oil or an olive oil blend.
In the above vein, I studied the Robbinsville photos with the oil matter specifically in mind. Just from the color of the oil in the squeeze bottle containers, I would say that it is not soybean oil or canola oil. They are very light in color. The De Lorenzo oil also is not green or golden in color either, as are many olive oils. To my eye, the De Lorenzo oil, or blend, seems to match up best with a pomace olive oil. That is a type of oil that a foodservice firm would carry. When I have a chance today, I will post up links to a few photos that show pomace olive oils that look to my eye to be of the same color as the De Lorenzo oil.
Here are a few links that show various brands of olive pomace oils. For color comparison purposes, I used the Robbinsville photo at http://www.delorenzostomatopies.com/images/dtp-shoot08-untouched/pages/100_3161_JPG.htm.
The above links are by no means exhaustive. If you do a Google Image search on olive pomace oil, you will find many more examples of olive pomace oils with good color matches. You will also see the broad range of olive pomace oils.
I might add that pomace oils can come in different colors, from light green to almost brown, and can be made from olives from many different countries. Since olive pomace oil is not the first press, and since olive pomace oils are usually processed to provide a fairly neutral flavor, some producers add a high quality olive oil to produce a more flavorful product. The advantage to end users is primarily cost but with perceived health benefits as compared with other oils. I recall privately advising two pizza operators who were looking to cut costs, but still use an olive oil, to switch to olive pomace oils. They did so and reported back that they could not tell the difference. They were using the olive pomace oil in their doughs but I think they should also work on top of a pizza. I have never used olive pomace oil personally (it is not a supermarket product) so I can't speak from personal knowledge. However, for your purposes, I would use a quality olive oil, either alone or in an 80/20 olive oil/canola oil blend.
What makes you believe that the Robbinsville location is now using Grande cheese? Did someone report that other than the one person that mentioned that on the Trenton thread? I thought you said the Grande shredded packages don't contain a name on the plastic bags on the Trenton thread.
I do have the All Trumps flour that is above 12.2%. The Kyrol flour has some hard balls in it now, so that is why I am only using it for bench flour.
Thanks for researching oils you think De Lorenzo's at the Robbinsville location might be using. I see the oil looks like a olive pomace oil. You have a good eye, because I would not have been able to tell what kind of oil that was in that container from the link you posted. I will have to purchase some to try. I never tried olive pomace oil before. It would save me money too if I used a olive pomace oil in my dough, instead of the olive oil I am using.
I did get an email back from Joe Kelley this morning. This is what he said.
Best Bakers is a Pillsbury brand patent flour. It has a lower protein content than our High Gluten flours like All Trumps. It has traditionally been used as a high quality bread flour but works very well for pan/Greek style pizza as well as tomato pies.
Are you looking for yourself or another forum user?
BTW, did you think those dough balls were different sizes in the photos you referenced before?
I also was invited by Scott Wiener to the big fund raising event in NYC. This is the email he sent me.
Wow I've always heard there was a Trenton/Jersey Shore connection and I guess this is it! I think Marucas buys their mozz and ages it 6 months to soften it. I tried an experiment with a block of Polly-o and it did get really soft and creamy. Interesting their website says mozzarella but they use white cheddar. WOW 45 lbs per block is a lot of cheese! All very interesting. I really can't wait to meet you in person -- I am going to learn a TON!
Hope to meet you soon! Actually, we're doing a big fundraising event in Manhattan on October 9 and I wonder if you're interested in participating in some way. We get 35 or so of the city's best pizzerias to donate pizza and the slices go for $1 each. All the money goes to the local food bank. Last year we raised $13,800 and this year we're going to hit $20,000. Let me know if you'd like to come volunteer for the event! Either way, spread the word because this event is all about great pizza and I know that's very near and dear to you!www.sliceouthunger.org
I sure would like to volunteer at the sliceouthunger event and be able to meet Scott Wiener in person.
I have to see what I can do about going to that event.