Author Topic: Trying to learn more about “Tomato Pies”  (Read 97610 times)

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Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #325 on: August 25, 2013, 08:41:33 PM »
Trenton Bill nicknamed me Johnny Cash since I was dressed in all black.   :-D

Norma


Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #326 on: August 25, 2013, 08:53:42 PM »
This is the video I took at De Lorenzo's.  The counter was high so it might not be the best. 



Norma

Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #327 on: August 25, 2013, 09:28:09 PM »
Norma

Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #328 on: August 25, 2013, 09:28:46 PM »
Norma
« Last Edit: August 25, 2013, 09:31:16 PM by norma427 »

Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #329 on: August 25, 2013, 09:34:26 PM »
The pizza we had at De Lorenzo's was a small pizza and measured 14".

Norma

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Re: Trying to learn more about “Tomato Pies”
« Reply #330 on: August 25, 2013, 10:04:27 PM »
These are the photos from the De Lorenzo's on Sloan.  The man on the left has been working for De Lorenzo's for 52 years.  I would say he is a very dedicated employee.  The pizza we had had Sloan was also a small pizza and measured 13".  De Lorenzo's on Sloan did sell me two dough balls.  The dough balls were for a small and a large pizza.  One thing I found very interesting at both De Lorenzo's was there did not appear to be any fermentation bubbles in the dough balls or skins. 

Norma

Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #331 on: August 25, 2013, 10:10:04 PM »
At both De Lorenzo's locations we had about a 10 minute wait until we got a table.  Both De Lorenzo's locations had a lot of people eating their pizzas.  Both locations are really big.

Norma

Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #332 on: August 25, 2013, 10:15:53 PM »
I have a memory card in my camera that doesn't hold a lot of photos and I had to delete some to be able to take some photos at the second De Lorenzo's on Sloan.  For a little while I thought I had deleted all the photos from the De Lorenzo's in Robbinsville, because I can delete all photos taken on a certain date at once. 

Norma

Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #333 on: August 25, 2013, 10:19:26 PM »
Norma


Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #334 on: August 25, 2013, 10:30:37 PM »
I asked how long the pizzas are baked at the Sloan's location and the two piemen answered me and said usually 8 minutes unless someone orders a pizza with more toppings, or want a pizza that is charred more than ours was.  I didn't know how the pizza would be so we didn't say anything about baking the pizza longer.  At some other people tables the pizzas did look baked more than our did. 

I really don't know how long the pizzas were being baked at the De Lorenzo's at Robbinsville.  I was too busy trying to chat, look at everything and take photos.  We were seated in a corner where I couldn't time the bakes at Robbinsville.  I didn't see any of the piemen changing decks to bake a pizza though at either location, but I could have missed something because there was too much to watch at once.  The cheese at the Sloan location is Grande.  At the Sloan location they use a oil to drizzle oil on their pizzas that is 10% olive oil and 80% soybean oil.

Norma

Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #335 on: August 25, 2013, 10:39:53 PM »
The weights of the dough balls that were purchased at the De Lorenzo's on Sloan weighed 11.2 ounces. for the small pizza, or 317 grams, and 16.7 ounces or 473 grams for the large size pizza.  Of course there is flour on the dough balls that wasn't weighed.  The dough balls are frozen now. 

Norma

Offline Chicago Bob

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Re: Trying to learn more about “Tomato Pies”
« Reply #336 on: August 25, 2013, 10:52:07 PM »
Sounds like you had fun Norma and learned a few things too !  :chef: I'm curious which locations pizzas you liked best, but I think I already know :) 
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Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #337 on: August 25, 2013, 10:59:52 PM »
Sounds like you had fun Norma and learned a few things too !  :chef: I'm curious which locations pizzas you liked best, but I think I already know :)

Bob,

I did have a lot of fun.  I did like the De Lorenzo's at Robbinsville the best.  I have no idea how they make pizza that is that good.  It almost reminded me a of cracker style crust, but much different.  In each bite there was different taste and I really liked that.  The bottom of that pie looked burnt in some places, but it sure didn't taste burnt at all.

Norma

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Re: Trying to learn more about “Tomato Pies”
« Reply #338 on: August 25, 2013, 11:03:44 PM »
Bob,

I did have a lot of fun.  I did like the De Lorenzo's at Robbinsville the best.  I have no idea how they make pizza that is that good.  It almost reminded me a of cracker style crust, but much different.  In each bite there was different taste and I really liked that.  The bottom of that pie looked burnt in some places, but it sure didn't taste burnt at all.

Norma
Yep, that Robbinsville pie looked like a must try to me....I hope I get up that way soon. Glad you had a great time and I hope Trenton Bill behaved himself!  ;D   j/k
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Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #339 on: August 25, 2013, 11:05:03 PM »
Some cheeses and tomato products I purchased at ShopRite in NJ.

Norma

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Re: Trying to learn more about “Tomato Pies”
« Reply #340 on: August 25, 2013, 11:07:54 PM »
Yep, that Robbinsville pie looked like a must try to me....I hope I get up that way soon. Glad you had a great time and I hope Trenton Bill behaved himself!  ;D   j/k

Bob,

I do hope you get to try De Lorenzo's at Robbinsville.  ;D I think you would really like their pizzas.  I hope you get up this way soon too.  I could tell you some funny things Trenton Bill said, but will keep them to myself.   :-D

Norma

Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #341 on: August 25, 2013, 11:14:25 PM »
I can only wish I would have seen the name on that bag of cheese (5th photo down) at Reply 324 http://www.pizzamaking.com/forum/index.php/topic,25401.msg275393.html#msg275393  but things were happening so fast I didn't get to see the name on that bag of shredded cheese and also on another bag that was opened right after that.

Norma


Offline Hobbs

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Re: Trying to learn more about “Tomato Pies”
« Reply #342 on: August 26, 2013, 01:33:47 AM »
Thats not a grande bag? Sure looks like one to me...

Glad you liked the pizza Norma!! I wish I was back home after seeing the pics! Im going back to NJ in Oct and will def be passing through DeLorenzos and Nacys Townehouse in Rahway!

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Re: Trying to learn more about “Tomato Pies”
« Reply #343 on: August 26, 2013, 08:14:20 AM »
Thats not a grande bag? Sure looks like one to me...

Glad you liked the pizza Norma!! I wish I was back home after seeing the pics! Im going back to NJ in Oct and will def be passing through DeLorenzos and Nacys Townehouse in Rahway!
The colors are right but I think the printing/layout if off........can anyone super zoom in on that bag?
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Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #344 on: August 26, 2013, 08:53:05 AM »
Thats not a grande bag? Sure looks like one to me...

Glad you liked the pizza Norma!! I wish I was back home after seeing the pics! Im going back to NJ in Oct and will def be passing through DeLorenzos and Nacys Townehouse in Rahway!

Hobbs,

Trenton Bill and I both really loved De Lorenzo's at Robbinsville.  It has been over ten years that Trenton Bill tried a De Lorenzo's pizza. Bill did eat them when they were made in the coal-fired oven years ago and said the pizza we had Saturday tasted almost the same.

Glad to hear you will be going back to NJ in October and eating De Lorenzo's pizzas.  ;D

The colors are right but I think the printing/layout if off........can anyone super zoom in on that bag?

Bob,

I have a 21" screen on my computer monitor and I used that photo to use as a screensaver, but still couldn't see what was on that label.

Norma

Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #345 on: August 26, 2013, 08:59:59 AM »
I wonder if anyone thinks I should use the small dough ball I purchased at De Lorenzo's on Sloan to try and make a pizza tommorow?  I think, but am not sure that dough ball made a pizza that was a little too thick.  I have these dressing now.

Norma

Offline Pete-zza

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Re: Trying to learn more about “Tomato Pies”
« Reply #346 on: August 26, 2013, 10:12:03 AM »
Norma,

Thank you for the photos and video. I have been studying them for more clues. However, did you learn anything that we did not previously know as to the Robbinsville location? And from what you could tell, were we wrong in anything that we previously posted? Do you have any other observations worth noting? You mentioned not seeing fermentation bubbles but I wondered if there were other observations of note.

One thing that I noticed is that the squeeze bottle oil containers shown in your photos seemed to contain an oil that was lighter in color than in the Robbinsville photos we were previously examined. I also see that Sammy used a metal oil can. His father, Gary, used to do the same. Like father, like son.

Peter

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Re: Trying to learn more about “Tomato Pies”
« Reply #347 on: August 26, 2013, 10:36:29 AM »
The weights of the dough balls that were purchased at the De Lorenzo's on Sloan weighed 11.2 ounces. for the small pizza, or 317 grams, and 16.7 ounces or 473 grams for the large size pizza.  Of course there is flour on the dough balls that wasn't weighed.  The dough balls are frozen now. 
Norma,

Irrespective of the size of pizza you and Trenton Bill were served at De Lorenzo/Sloan, assuming that the two dough balls you purchased are for 14" and 16" pizzas, which are the two pizza sizes that Rick De Lorenzo mentioned to you recently at his Facebook page, the corresponding thickness factors are as follows:

11.2 ounces (14"): TF = 11.2 (3.14159 x 7 x 7) = 0.07276
16.7 ounces (16"): TF = 16.7/(3.14159 x 8 x 8) = 0.08306

In actual practice, unless one uses a scale to weigh the dough balls, their weights can vary from one dough ball to another, as can the sizes of the pizzas made from the dough balls. For example, if 11.2 ounces of dough was used to make your 13" pizza, and assuming no shrinkage during baking, the thickness factor would be 11.2/(3.14159 x 6.5 x 6.5) = 0.08438.

Peter

Offline DenaliPete

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Re: Trying to learn more about “Tomato Pies”
« Reply #348 on: August 26, 2013, 10:38:59 AM »
Norma, in using your recipe I was able to turn out a great pizza in the Blackstone oven.  I cooked for my parents, and I believe they preferred this pizza to the Emergency Lehmann dough.

You've also converted me to applying sauce after the cheese.  Something about that just works for me.

I'd like to try this recipe with a sourdough starter, but I'm not really clear how I would convert over with any degree of reliability.

DenaliPete

Offline norma427

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Re: Trying to learn more about “Tomato Pies”
« Reply #349 on: August 26, 2013, 10:46:52 AM »
Norma,

Thank you for the photos and video. I have been studying them for more clues. However, did you learn anything that we did not previously know as to the Robbinsville location? And from what you could tell, were we wrong in anything that we previously posted? Do you have any other observations worth noting? You mentioned not seeing fermentation bubbles but I wondered if there were other observations of note.

One thing that I noticed is that the squeeze bottle oil containers shown in your photos seemed to contain an oil that was lighter in color than in the Robbinsville photos we were previously examined. I also see that Sammy used a metal oil can. His father, Gary, used to do the same. Like father, like son.

Peter

Peter,

I wish I would have seen dough boxes at the Robbinsville location, but none where anywhere to be seen.  Since the counter was so high I had to stand on my tippy toes sometimes to be able to see what was going on.   I would have liked to see if maybe cornmeal or semolina was used in those dough boxes.  I think the piemen pulled those dough balls out from somewhere underneath the counter where they were working on opening the dough balls.  At least it appeared that way to me.  They did have piemen that just pounds the dough.  I asked if that was fun and the one pieman says he likes to do that.  I really didn't see any cornmeal or semolina used in opening he dough balls, but maybe I missed that.  It appeared to me like they were only using flour.  As I posted I wish I would have been able to see the label on those cheese packages they opened.  To me it didn't look like a lot of cheese is used on a pizza.  I found it interesting how the piemen put a pile on skins on top of one another.  They didn't appear to stick to each other at all.  The dough seemed strong while they were opening and stretching it.  I did ask if they tossed or twirled their skins, but they said no they didn't do that.  The dough balls appeared to be drier to me than what my dough balls normally are.  I tried to observe where the dough is made, but that is behind closed doors.  There is no side door to the kitchen that can be viewed from outside. 

As I get my thoughts together on all what I saw maybe I can post more. 

You are right that the oil did appear lighter to me to in color than the Robbinsville photos that we previously examined.  I don't know if that big yellow container held more oil or not, but it might have. Bill is somewhat of a super taster and he said the oil used at the Robbinsville location had a lot better taste in the baked pizzas than what the oil was at the Sloan location.  I did notice a much different taste in the pizza at the Sloan location, but I couldn't pinpoint it was the oil. 

I might have some other ideas about what tomato products the Robbinsville location uses, but don't think that would be anything new.

Norma