Author Topic: Coal Inspired Pizza  (Read 3701 times)

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Offline redox

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Re: Coal Inspired Pizza
« Reply #20 on: July 26, 2013, 02:36:59 PM »
Those pies look great, I wish I could get the crust as thin. I've poor dough handling skills. My NY style pies have crust that's much too thick. I'll bet yours were delicious! I'll look at your pies for inspiration.  :)


Offline tinroofrusted

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Re: Coal Inspired Pizza
« Reply #21 on: July 26, 2013, 03:46:47 PM »
Those pies look great, I wish I could get the crust as thin. I've poor dough handling skills. My NY style pies have crust that's much too thick. I'll bet yours were delicious! I'll look at your pies for inspiration.  :)

They were really good.  BTW, your pizzas look great to me.  To get the dough thin without tearing, one thing I tried in the last couple of batches of dough is adding a bit of soy lecithin, just a half tsp. to a 1 kg batch of dough.  I do think it helps with making the dough more extensible.  I also find if I open the dough a bit and then just let it sit on the board for a minute or so before completing the shaping, that helps. It seems to relax a bit and gets ready to be stretched thinner. 

And then there's bench flour, which really seems to release the dough and let it stretch out thin. I've read so many different things about bench flour (it's your enemy, it's your friend...) that I'm not sure what to think. I do know I don't like a lot of flour on the bottom of my pizzas, but it seems possible to use a fair amount of bench flour and not end up with  a whole lot of excess flour on the bottom of the pizza. In the Neapolitan pizzerias they use tons of bench flour and it doesn't seem to hurt the taste a bit.  It's a bit puzzling to me. 

Offline redox

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Re: Coal Inspired Pizza
« Reply #22 on: July 26, 2013, 04:26:36 PM »
TinRoof
I'll look for soy lecithin at the supermarket. Your tip about letting the dough relax for a bit makes a lot of sense, I'll do that when working on mine in about an hour. Thanks for the idea.
Jay

Offline Chicago Bob

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Re: Coal Inspired Pizza
« Reply #23 on: July 26, 2013, 07:48:18 PM »
Unbromated All Trumps with 3 day fermentation. It was not too crunchy, tender on the inside with a very slight chew to it.  The pizza was placed on the stone at 670-695 degrees.
That pie looks amazing pt, just right.  ;)

Thanks for your pizza porn Tin...professional results as always. :chef:  I totally agree with you about the bench flower. If you have your dough correct you can use all the flour you want, you should always be able to shake it off.  ;)
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Offline pt

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Re: Coal Inspired Pizza
« Reply #24 on: July 28, 2013, 10:12:09 AM »
Looking forward to seeing your Grimaldi's style pie.  I just went and had a look at Grimaldi's website and it looks like they are opening a location in Los Angeles. I wonder if the AQMD (or air quality watchdogs) will allow a coal fired oven here?  I don't even think you can buy coal in California. Nobody uses it for anything as far as I know.

I think the Pennsylvania anthracite coal they use is clean burning so I don’t think they will have a problem with the air quality watchdogs.  I am curious to see the flour they will use since bromated flour is a no-no in CA.

I will take a look at the Jackitup secret ingredient thread. Thanks

Offline pt

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Re: Coal Inspired Pizza
« Reply #25 on: July 28, 2013, 10:13:58 AM »
That pie looks amazing pt, just right.  ;)

Thanks! Do you have a BS oven yet?

Offline Chicago Bob

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Re: Coal Inspired Pizza
« Reply #26 on: July 28, 2013, 10:59:28 AM »
Thanks! Do you have a BS oven yet?
Not yet...going to try building my own first since I already have all the parts for an LBE that I've been meaning to build for the past year!  ::)
"Care Free Highway...let me slip away on you"

Offline deb415611

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Re: Coal Inspired Pizza
« Reply #27 on: July 28, 2013, 11:01:34 AM »
Not yet...going to try building my own first since I already have all the parts for an LBE that I've been meaning to build for the past year!  ::)

I have those parts in my garage, give it up and order the BS Bob , just do it  ;D

Offline Chicago Bob

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Re: Coal Inspired Pizza
« Reply #28 on: July 28, 2013, 11:07:30 AM »
I have those parts in my garage, give it up and order the BS Bob , just do it  ;D
Ha!   I know, right Deb....that's prolly what's gonna happen anyway.   ::)
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Offline redox

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Re: Coal Inspired Pizza
« Reply #29 on: July 28, 2013, 12:28:52 PM »
Ha!   I know, right Deb....that's prolly what's gonna happen anyway.   ::)
I thought you said on some other thread that you had a BS. Ha! You're a shameless shill for BS, aren't you.  :-D
Luring people into buying BS ovens while over in the corner you're fondling your BS "checks of shame." You're like my sister-in-law who's trying to cut down on her shopping addiction by trying to get my wife to buy all kinds of crap. Well, you're like my sister-in-law except for dat booty!
« Last Edit: July 28, 2013, 03:41:15 PM by redox »


Offline Chicago Bob

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Re: Coal Inspired Pizza
« Reply #30 on: July 28, 2013, 02:48:11 PM »
I thought you said on some other thread that you had a BS. Ha! You're a shameless shill for BS, aren't you.  :-D
Luring people into buying BS ovens while over in the corner you're fondling your BS "checks of shame." You're like my sister-in-law who's trying to cut down on her shopping addiction by trying to get my wife to buy all kinks of crap. Well, you're like my sister-in-law except for dat booty!
Oh I got some BS alright.....I do's what I got's to do man!  8)
Jus spread'in love.  ;D
"Care Free Highway...let me slip away on you"

Offline pt

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Re: Coal Inspired Pizza
« Reply #31 on: July 29, 2013, 02:29:34 PM »
My plan with these two pizzas was to use 24 hour dough that was patted with flour after balling. I also wanted to use a cool dough ball when forming the skins. The pizzas ended up being 10 hour dough that was room temp.  Maybe next week I can plan my time better.  :-D

The first photo shows the proofed dough absorbing the flour on top.  I wanted to avoid this absorption.

The next three photos is a pesto with ricotta, mozzarella and sausage cooked at 630 degrees in the Blackstone.  The other pizza is the usual pepperoni and sausage cooked at 740.

« Last Edit: July 29, 2013, 02:33:20 PM by pt »

Offline Chicago Bob

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Re: Coal Inspired Pizza
« Reply #32 on: July 30, 2013, 08:54:25 AM »
Man, that 740 bake looks killer....bet that puppy tasted awesome.  :drool:
"Care Free Highway...let me slip away on you"

Offline pt

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Re: Coal Inspired Pizza
« Reply #33 on: August 05, 2013, 05:13:01 PM »
Thanks Bob.  That pie was very tasty. For the pizzas I make 720-740 is very much a sweet spot for the Blackstone oven.

Offline pt

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Re: Coal Inspired Pizza
« Reply #34 on: August 09, 2013, 01:32:36 AM »
The first pizza that ever made me say wow was in 1989 at Regina Pizzeria in Boston’s north end. I was lucky enough to live a few doors down from Regina’s for 2 years and to this day I can still taste and smell Regina’s pizza. They use a coal (maybe oil) oven that has been converted to gas so I thought I would give a shot at making a cheese pizza in the Blackstone oven that would be similar in taste and appearance to Regina’s. Their dough is fermented for several days and they use aged mozzarella cheese. They also cover their dough balls in flour at some point in the dough handling process like some of the original coal places do. Lately I have been doing the same.

The two dough balls I made were under refrigeration for 24 hours and they warmed up for 3 hours at room temp. I kept the balls covered in flour the whole time. When I took the lid off the dough container the dough had the most clean and beautiful smell of any dough I have ever made. I am not sure how that happened.  ???
 
The cheese I used was a blend of Grande part skim mozzarella and Lipari Old Tyme brick cheese. Both pizzas turned out great with this cheese blend, but I have to say the sausage & pepperoni was the best pizza I have ever eaten.
 
Thank you pizzamaking.com, Regina’s and Blackstone  ;D



Offline Chicago Bob

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Re: Coal Inspired Pizza
« Reply #35 on: August 09, 2013, 08:46:19 AM »
The first pizza that ever made me say wow was in 1989 at Regina Pizzeria in Boston’s north end. I was lucky enough to live a few doors down from Regina’s for 2 years and to this day I can still taste and smell Regina’s pizza. They use a coal (maybe oil) oven that has been converted to gas so I thought I would give a shot at making a cheese pizza in the Blackstone oven that would be similar in taste and appearance to Regina’s. Their dough is fermented for several days and they use aged mozzarella cheese. They also cover their dough balls in flour at some point in the dough handling process like some of the original coal places do. Lately I have been doing the same.

The two dough balls I made were under refrigeration for 24 hours and they warmed up for 3 hours at room temp. I kept the balls covered in flour the whole time. When I took the lid off the dough container the dough had the most clean and beautiful smell of any dough I have ever made. I am not sure how that happened.  ???
 
The cheese I used was a blend of Grande part skim mozzarella and Lipari Old Tyme brick cheese. Both pizzas turned out great with this cheese blend, but I have to say the sausage & pepperoni was the best pizza I have ever eaten.
 
Thank you pizzamaking.com, Regina’s and Blackstone  ;D
Wow....that is too awesome that you can now make a pie that is even better than the ones you loved when you used to live next to Regina's.  :chef:
"Care Free Highway...let me slip away on you"

Offline pt

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Re: Coal Inspired Pizza
« Reply #36 on: August 10, 2013, 10:41:57 AM »
Bob, I will be trying to do it again tonight so wish me luck. Have you made any pies lately?

Wow....that is too awesome that you can now make a pie that is even better than the ones you loved when you used to live next to Regina's.  :chef:

Offline Chicago Bob

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Re: Coal Inspired Pizza
« Reply #37 on: August 10, 2013, 11:05:40 AM »
Bob, I will be trying to do it again tonight so wish me luck. Have you made any pies lately?
Good luck tonight pt, but I hardly think any luck is involved here. You're making some very special looking pies here,IMO....actually quite haunting.  :chef:

No pizzas lately man....bummer!  :(   On my 30th day of a low carb diet but I did make a small Chi-thin crust pie a week ago using a flour substitute called "carbalose". And you know what....it really was not all that bad. My Chi- thin crust is very forgiving and basic though, really not much more than a vehicle to carry the greatness that rests on top so I may be on to something here. Unfortunately I don't think it would ever work for a longer ferment ,say, NY style pizza but I don't know for sure because the little thin one did rise real well. Apparently Scott123 came close to perfecting a low carb NY crust a number of years ago over on a low carb forum where I accidentally came upon some posts of his from back in like '05. I found that stuff 30 days ago when I started this diet and went searching for recipies...small world ain't it!  :D   Anyway, Scott has now been helping me with low cab junk and is going to try and dig up his old notes....so there is hope on the horizon for me my friend; thanks for asking.  :chef:
"Care Free Highway...let me slip away on you"

Offline pt

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Re: Coal Inspired Pizza
« Reply #38 on: August 10, 2013, 11:31:27 AM »
Congrats on hitting the 30 day mark on your low carb diet. I know once you get past a certain time with low carbs it is not bad at all. I did it for 1 year with carb cycling and I still do no carbs 2 or 3  days a week. Are you doing low carbs for weight loss?

Good luck tonight pt, but I hardly think any luck is involved here. You're making some very special looking pies here,IMO....actually quite haunting.  :chef:

No pizzas lately man....bummer!  :(   On my 30th day of a low carb diet but I did make a small Chi-thin crust pie a week ago using a flour substitute called "carbalose". And you know what....it really was not all that bad. My Chi- thin crust is very forgiving and basic though, really not much more than a vehicle to carry the greatness that rests on top so I may be on to something here. Unfortunately I don't think it would ever work for a longer ferment ,say, NY style pizza but I don't know for sure because the little thin one did rise real well. Apparently Scott123 came close to perfecting a low carb NY crust a number of years ago over on a low carb forum where I accidentally came upon some posts of his from back in like '05. I found that stuff 30 days ago when I started this diet and went searching for recipies...small world ain't it!  :D   Anyway, Scott has now been helping me with low cab junk and is going to try and dig up his old notes....so there is hope on the horizon for me my friend; thanks for asking.  :chef:

Offline Chicago Bob

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Re: Coal Inspired Pizza
« Reply #39 on: August 10, 2013, 01:16:11 PM »
Congrats on hitting the 30 day mark on your low carb diet. I know once you get past a certain time with low carbs it is not bad at all. I did it for 1 year with carb cycling and I still do no carbs 2 or 3  days a week. Are you doing low carbs for weight loss?
Thank you pt....oh yes, doing it for weight loss; like about 80lbs of weight loss(if you can call disgusting fat that  :().
20lbs. my first month...I can finally move around a bit now and am starting to eye my weight lifting set-up real hard.  :D
Begginning weight was 280.  :o   I'zz a big boy dude, many, many pizzas!  :-D
"Care Free Highway...let me slip away on you"