Author Topic: Bruno's NY Style Pizza Dough  (Read 2129 times)

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Offline scott123

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Re: Bruno's NY Style Pizza Dough
« Reply #20 on: July 20, 2013, 10:49:18 PM »
sorry, I thought the laughing guy implied enough sarcasm.

Whoops, my bad. I didn't catch that.


Offline dmcavanagh

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Re: Bruno's NY Style Pizza Dough
« Reply #21 on: July 20, 2013, 11:14:51 PM »
I just had a NY style pizza, eggless......I didn't even miss it! :-D

Offline TomN

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Re: Bruno's NY Style Pizza Dough
« Reply #22 on: July 22, 2013, 02:08:20 AM »
I was just really taken by the adding of eggs. i might even try this for fun.

He says this about dough:
"Most pizza makers do not use eggs in their dough,  I think this is an essential component. Eggs add color, texture, and flavor to the crust. The eggs also make the outer crust crisper, which is a must in NY style pizza."

I am quoting him because I just think it is unique and everyone is entitled to their opinion. Especially if you have five Pizzerias.

Over all, I enjoyed the video clip and appreciate him taking to time to make it and share it freely.

TomN
« Last Edit: July 22, 2013, 02:13:24 AM by TomN »

Offline TomN

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Re: Bruno's NY Style Pizza Dough
« Reply #23 on: July 22, 2013, 02:20:10 AM »
Can anyone find the video clip on YouTube of Bruno making his pizza sauce?????

Thanks

TomN

Offline norma427

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Re: Bruno's NY Style Pizza Dough
« Reply #24 on: July 22, 2013, 07:23:52 AM »
I was just really taken by the adding of eggs.

TomN


Tom,

I didn't make any Bruno's NY style pizza dough, but I did make a Fairmont Bagel Pizza's with eggs if you are interested in adding eggs to pizza dough on this thread.  http://www.pizzamaking.com/forum/index.php/topic,12463.msg118624.html#msg118624

I thought the addition of eggs in a pizza dough in that thread made good pizzas.

Norma
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Offline TomN

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Re: Bruno's NY Style Pizza Dough
« Reply #25 on: July 22, 2013, 11:55:49 AM »
Thanks Norma,

Of all the Pizzeria owners that I have talked with, sold product to, shared recipes with, etc... I only know of one Pizzeria owner that uses eggs in his dough. It just did not sound right, so I never gave it much thought. However, this will be interesting to try. Foruntately, I will not be using 50 lbs of flour.

TomN

Offline pythonic

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Re: Bruno's NY Style Pizza Dough
« Reply #26 on: July 22, 2013, 02:57:43 PM »
John played around with this one.  I did as well.  There are about 5 different threads regarding it.

http://www.pizzamaking.com/forum/index.php/topic,14326.msg181017.html#msg181017



Nate
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