Author Topic: Random NY pies  (Read 32545 times)

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Offline Donjo911

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Re: Random NY pies
« Reply #150 on: March 12, 2014, 01:54:05 AM »
You have just made a good taco the wall flower.  That's a new food group. Yum! (Not Yum Brands) Just YUMMY!!
I have done wrong.. but what I did, I thought needed to be done.


Offline JD

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Re: Random NY pies
« Reply #151 on: March 13, 2014, 08:29:01 PM »
This was a big hit,  thanks Johnny and Pastaking!

I did it a little different... Ranch dressing,  mozz, sliced potatoes, sweated onions, bacon, cheddar, some parsley and paprika for color. Will definitely do it again.

Offline Johnny the Gent

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Re: Random NY pies
« Reply #152 on: March 14, 2014, 05:26:33 PM »
You know...they say those Taco Pizzas are some pretty damn good eats. I can now believe.  8)
99 cents a slice Senor Johnny?

The flavors screamed "tacobell/texmex", but there was no tortilla, just a foldeable, slightly chewy NY crust. It was a damn good pie, if I must say so myself!

Tell you what Chi-Bob - make it 1.99 and you got a deal  ;)
Il miglior fabbro

Offline Johnny the Gent

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Re: Random NY pies
« Reply #153 on: March 14, 2014, 05:27:12 PM »
You have just made a good taco the wall flower.  That's a new food group. Yum! (Not Yum Brands) Just YUMMY!!

Thanks Donjo911, it was a fun pie to make, and eat!
Il miglior fabbro

Offline Johnny the Gent

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Re: Random NY pies
« Reply #154 on: March 15, 2014, 01:32:55 PM »
This was a big hit,  thanks Johnny and Pastaking!

I did it a little different... Ranch dressing,  mozz, sliced potatoes, sweated onions, bacon, cheddar, some parsley and paprika for color. Will definitely do it again.

JD, very cool that your pie was a hit! Did you use Ranch as a "sauce" over the skin? I like the idea of paprika on the pie.
Il miglior fabbro

Offline JD

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Re: Random NY pies
« Reply #155 on: March 15, 2014, 08:59:46 PM »
JD, very cool that your pie was a hit! Did you use Ranch as a "sauce" over the skin? I like the idea of paprika on the pie.

Yes I used the ranch as a base, and a little extra on the side for dipping. I can't wait to do this again.

Offline waynesize

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Re: Random NY pies
« Reply #156 on: March 15, 2014, 11:06:49 PM »
Well, I might have to make one for my niece. She just dipped my pie in Ranch!  ???

Wayne

Offline adm

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Re: Random NY pies
« Reply #157 on: March 16, 2014, 07:19:55 AM »
That looks tasty!

I might try the same thing - but with Brianna's Blue Cheese dressing instead of the ranch. My wife is bringing her work colleagues over for pizza on Friday and they've requested at least one potato based pie.

Offline Johnny the Gent

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Re: Random NY pies
« Reply #158 on: March 16, 2014, 08:01:42 AM »
That looks tasty!

I might try the same thing - but with Brianna's Blue Cheese dressing instead of the ranch. My wife is bringing her work colleagues over for pizza on Friday and they've requested at least one potato based pie.

That sounds like a very good pairing.  Let us know how it came out (a pic or two) ;)

 How do you plan on using the blue cheese - as a sauce component or crumbled amongst and over the potato slices?
Il miglior fabbro


Offline Johnny the Gent

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Re: Random NY pies
« Reply #159 on: April 06, 2014, 02:48:37 PM »
4 day, co-fermented dough, made with 2% sugar and 2% oil. 5%
stiff SD starter (90%) fed with whole wheat and rye. .4% CY.

Approx 5 minute (300 degrees celsius) bake in the middle rack on
soapstone, with both top & bottom heating elements glowing red.

Sauce: pulsed Mutti tomatoes seasoned with garlic, oregano, S&P.
Cheese: Whole milk mozz
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Offline JD

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Re: Random NY pies
« Reply #160 on: April 06, 2014, 07:51:43 PM »
What brand cheese is that Johnny? Looks great

Offline Johnny the Gent

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Re: Random NY pies
« Reply #161 on: April 06, 2014, 08:01:07 PM »
What brand cheese is that Johnny? Looks great

"Porto Alegre" whole milk mozz -It's a popular brand here in Minas Gerais state, stocked in all supermarkets.

http://www.laticiniosportoalegre.com.br/produto/queijo-mussarela-2/
Il miglior fabbro

Offline Johnny the Gent

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Re: Random NY pies
« Reply #162 on: April 23, 2014, 07:35:09 PM »
Something light tonight - an all veggie pie. Pie sauced with hand crushed Mutti brand tomatoes. Whole milk mozz,  red and green peppers, onions, mushrooms, garlic and some EVOO. Out of the oven, fresh basil. Pie smelled great, tasted great.
Il miglior fabbro

Offline Johnny the Gent

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Re: Random NY pies
« Reply #163 on: April 23, 2014, 07:45:16 PM »
And pie #2 - same dough, but this time I allowed the dough to come to room temp before baking.  As the first veggie pie above, this pie baked on a large cast iron griddle placed in the middle rack - preheated to 300 degrees celsius with both heating elements on.

Topped with hand crushed Mutti brand tomatoes, cubed whole milk mozz, sliced grape tomatoes, red and green bell peppers, onions, garlic and EVOO. Out of the oven a little dried oregano.

Veggie pizza night: Done. Next time may be a while, lol.
Il miglior fabbro

Offline Johnny the Gent

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Re: Random NY pies
« Reply #164 on: April 27, 2014, 08:04:10 PM »
Tonight's 2 pies:

First: 300 gm doughball opened to around 13.5", topped with pulsed Mutti tomatoes (seasoned with minced garlic, dried oregano, fresh basil, S&P, sugar & EVOO), whole milk mozz, diced red bell peppers, sliced sweet onions, and some sliced frankfurters.  Out of the oven I topped a couple slices with shoestring potatoes and another with parsley & chilli peppers.

Second: an approx 475 gm doughball opened to around 14.5". Pretty thick dough, IMHO :o. Sauce ladled over, then the mozz (hand sliced and chopped into 1/3" cubes. That's it. In the pic, you can make out some of the oregano and basil used for the sauce underneath the cheese.  Despite this pie being very thick, I liked the mouthfeel. Very soft, tender crumb.

Dough: 24 hour refrigerated autolyse - only flour & water. After, with a few drops of water I made a pasted with the fresh CY and spread over the dough, followed by stretch and folds. Next salt, more stretch and folds.  Last oil.  6 hour bulk fermentation in the fridge, then divided and balled, + 6 hours in the fridge + 3 hours on counter.

Formula:

100% AP flour (10% protein)
63% water
.6% CY
1.8% non-iodized salt
3.5% EVOO



Il miglior fabbro

Offline jsaras

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Re: Random NY pies
« Reply #165 on: April 27, 2014, 10:42:08 PM »
That's one of the most unusual dough prep instructions I've read on this site.  Is it your invention?
Things have never been more like today than they are right now.

Offline Johnny the Gent

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Re: Random NY pies
« Reply #166 on: April 28, 2014, 11:23:22 PM »
That's one of the most unusual dough prep instructions I've read on this site.  Is it your invention?

The autolyse was intended to last only 12 hours, but life got in the way, thus 24.  While I didn't follow anybody's formula/recipe for this dough, I'm a bit reluctant to claim it as my invention - knowing there's nothing new under the big golden disk in the sky :)
Il miglior fabbro


Offline Johnny the Gent

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Re: Random NY pies
« Reply #167 on: May 05, 2014, 08:42:59 PM »
Baguette dough for Neo-NY pizza? For this dough I used a different formula (ice cold water, 48 hour poolish & blended flours), which can be seen in reply #15: http://www.pizzamaking.com/forum/index.php?topic=30821.0 Inspired by the "More flavor in dough" thread, I used ice cold water for the poolish.

Dough was a pleasure to open, felt "just right". Texture very nice - light, airy, crisp.  Topped with tomato sauce, whole milk mozz, onions, sliced tomatoes, green bell pepper, ham, pepperoni & chili flakes.

« Last Edit: May 05, 2014, 08:46:50 PM by Johnny the Gent »
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Offline norma427

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Re: Random NY pies
« Reply #168 on: May 05, 2014, 09:48:13 PM »
Johnny,

That is a very good looking Neo-NY or whatever you want to call it!  :chef: Maybe you invented a new style of pizza.  Your Baguettes look delicious too!

I tried a bagel dough Marc had posted one time and the bagels were really good.  I then went on to make a bagel pizza and that might have been one of my best pizzas.

Norma

Offline Chicago Bob

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Re: Random NY pies
« Reply #169 on: May 05, 2014, 11:14:11 PM »
As all your work.....just beautiful Mr. Johnny.  8)

CB
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #170 on: May 22, 2014, 08:51:11 PM »
Johnny,

That is a very good looking Neo-NY or whatever you want to call it!  :chef: Maybe you invented a new style of pizza.  Your Baguettes look delicious too!

I tried a bagel dough Marc had posted one time and the bagels were really good.  I then went on to make a bagel pizza and that might have been one of my best pizzas.

Norma

Thanks Norma! I'm not surprised that the bagel dough worked great for pizza - especially NY style pies.
Il miglior fabbro

Offline Johnny the Gent

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Re: Random NY pies
« Reply #171 on: May 22, 2014, 08:51:43 PM »
As all your work.....just beautiful Mr. Johnny.  8)

CB

Many thanks Chi-Town Bob! I appreciate it  :D
Il miglior fabbro

Offline Johnny the Gent

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Re: Random NY pies
« Reply #172 on: May 22, 2014, 08:58:23 PM »
This dough was 'forgotten' in the fridge:  a multi-day fermented, 72% hydration, no oil, mixed flour dough. Dough from the same batch as seen in Reply #30 in the post below:

http://www.pizzamaking.com/forum/index.php?topic=30821.20

Silky dough - opening was a breeze. Topped with Mutti Passata, whole milk mozz, sliced onions, chopped deli-sliced ham, sliced bell peppers and diced tomatoes. Dried oregano post-bake.
Il miglior fabbro

Offline mbrulato

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Re: Random NY pies
« Reply #173 on: May 23, 2014, 09:54:25 AM »
 :drool: :drool: :drool: and more  :drool:
Mary Ann

Offline drmatt357

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Re: Random NY pies
« Reply #174 on: May 26, 2014, 12:40:45 AM »
This dough was 'forgotten' in the fridge:  a multi-day fermented, 72% hydration, no oil, mixed flour dough.

Wow,72%!  I'm at 51-54%. That seems like it would be soup to me. Am I missing something?


 

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