Author Topic: Trying to learn more about “Tomato Pies”  (Read 63335 times)

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Offline norma427

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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
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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
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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!

Offline Chicago Bob

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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
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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
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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

Offline Pete-zza

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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
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Offline Pete-zza

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Re: Trying to learn more about “Tomato Pies”
« Reply #350 on: August 26, 2013, 12:39:42 PM »
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,

You could use the smaller dough ball but trim it back to 10 ounces and make a 14" pizza out of it. That might be a good test of the crust thickness, that is, to see if it is closer to the thickness of the crust you had at De Lorenzo/Robbinsville.

Peter

Offline Pete-zza

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Re: Trying to learn more about “Tomato Pies”
« Reply #351 on: August 26, 2013, 12:55:29 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,

A typical bag of Grande shredded cheese is as shown below. The contents of the bag may vary, as well as the product designation, but the overall appearance is pretty much the same for all of the Grande shredded mozzarella cheeses and blends.

Peter

Offline Hobbs

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Re: Trying to learn more about “Tomato Pies”
« Reply #352 on: August 26, 2013, 01:13:30 PM »
Gotta be a Grande bag...you can see the seal lined up perfectly in the upper left hand corner...

Of course, he COULD be holding a different brand bag upside down. Grande is my final answer  :)

Offline Pete-zza

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Re: Trying to learn more about “Tomato Pies”
« Reply #353 on: August 26, 2013, 01:52:57 PM »
Gotta be a Grande bag...you can see the seal lined up perfectly in the upper left hand corner...

Of course, he COULD be holding a different brand bag upside down. Grande is my final answer  :)

Hobbs,

Not long before De Lorenzo/Robbinsville opened for business, one of our members posted this relative to the supposed use of Grande at the old De Lorenzo/Hudson location:

Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,5223.msg44262.html#msg44262

So, since Robbinsville went to great pains to copy the Hudson business from a pizza standpoint, and if Chick (Sammy's grandfather), at age 85, was in the know as to what Hudson was exactly doing as of 2007 (he turned the business over to Sammy's father and mother in 1987), Grande can't be ruled out

Peter
« Last Edit: August 26, 2013, 01:56:50 PM by Pete-zza »

Offline beaunehead

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Re: Trying to learn more about “Tomato Pies”
« Reply #354 on: August 26, 2013, 03:16:18 PM »
Well....well after they moved to Robbinsville, it was still Sorrento. (Don't know if they've changed since.)  Before that it was some NJ supplier; no big name. Before that it was Maggio, but they found it "inconsistent", I was told from the maestros themselves.

Stuart

Offline Hobbs

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Re: Trying to learn more about “Tomato Pies”
« Reply #355 on: August 26, 2013, 03:51:49 PM »
We need to crack the code!!!!

Now that Norma has the dough balls...hopefully she can reverse engineer!!!  >:D

I find it curious the notion they mixed red pack + 6-in-1...Is this confirmed?

Offline Pete-zza

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Re: Trying to learn more about “Tomato Pies”
« Reply #356 on: August 26, 2013, 03:55:09 PM »
Hobbs,

Norma has dough balls from De Lorenzo Pizza, in Hamilton, not from De Lorenzo/Robbinsville.

Peter

Offline Hobbs

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Re: Trying to learn more about “Tomato Pies”
« Reply #357 on: August 26, 2013, 03:57:22 PM »
Ahhh crud....

At least she tasted it though...that's all we need hopefully!

Offline beaunehead

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Re: Trying to learn more about “Tomato Pies”
« Reply #358 on: August 26, 2013, 04:26:45 PM »
Yeah...that's why even discussing the "Pizza" place in this thread only adds [unwarranted] confusion and diversion.  >:(
Stuart

Offline Pete-zza

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Re: Trying to learn more about “Tomato Pies”
« Reply #359 on: August 26, 2013, 05:24:01 PM »
Yeah...that's why even discussing the "Pizza" place in this thread only adds [unwarranted] confusion and diversion.  >:(
Stuart,

There is an element of truth to what you say but as someone who has worked closely with Norma since she has been on the forum, I can tell you that she has an enormous curiosity that compels her to explore just about everything that pertains to pizza, and that includes the Tomato Pie. Also, she may not be in a position to make another trip to NJ anytime soon to visit tomato pie specialists. The other thing to know about Norma is that she is a worker. Maybe the hardest worker on the forum.

My job is to keep us focused and on track. That is what I do. But, that said, there might be a benefit to Norma conducting a hydration bake test on a sample of the De Lorenzo Sloan dough to see if we can calculate the hydration of the Sloan dough. There is no way of knowing, of course, buy that might shed some light on what De Lorenzo/Robbinsville is doing in the way of hydration. Norma could also conduct a gluten mass test but I believe we already know what flour De Lorenzo/Sloan is using.

Peter


 

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