Author Topic: Random NY pies  (Read 13582 times)

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Online Johnny the Gent

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Re: Random NY pies
« Reply #40 on: October 20, 2013, 10:18:55 AM »
Another twist on JerryMac's formula - this time around no semola rimacinata - 100% bread flour, the use of a little oil, sugar, cake yeast and cold fermentation. I'll post more details on workflow later on.

Two plain cheese pies - using whole milk mozzarella "Puro Leite" brand - brazilian. Website: http://www.puroleite.com.br/

First pie underwent 12 hours of cold fermentation in the fridge, whereas the 2nd pie (with chili flakes and marjoram post bake) underwent 33 hours.

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Online Johnny the Gent

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Re: Random NY pies
« Reply #41 on: October 22, 2013, 07:00:54 PM »
And a 50 hour JerryMac pie.
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Online tinroofrusted

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Re: Random NY pies
« Reply #42 on: October 22, 2013, 07:25:37 PM »
Those are truly beautiful pizzas, Johnny.

Offline Ronzo

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Re: Random NY pies
« Reply #43 on: October 22, 2013, 09:19:17 PM »
Johnny, those are classic examples of what I think of when I think of "NY Pie"... just like I remember growing up. Great job, man.
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Online Johnny the Gent

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Re: Random NY pies
« Reply #44 on: October 23, 2013, 06:27:02 AM »
Those are truly beautiful pizzas, Johnny.

Thank you tinroofrusted. I always thought of a plain cheese pie as an honest pie, meaning it doesn't try to win you over with exotic and pricey ingredients. It is what it is, you know?
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Online Johnny the Gent

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Re: Random NY pies
« Reply #45 on: October 23, 2013, 06:37:10 AM »
Johnny, those are classic examples of what I think of when I think of "NY Pie"... just like I remember growing up. Great job, man.

Thank you for the compliment Ronzo! Do you recall the names of the pizzarias you frequented in your youth? Lately, for my NY pies, I've adopted the "keep it simple" approach- good tomato sauce, good whole milk mozz, maybe some pepperoni/sausage, or  fresh basil on a plain cheese pie.
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Offline chasenpse

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Re: Random NY pies
« Reply #46 on: October 23, 2013, 10:24:45 AM »
Johnny - great idea for the Reuben pie, can't say that I've seen that one before. I'm in the process of making my own sauerkraut, I might just have to give this recipe a go when it's done fermenting and make a Katz's inspired Reuben pizza.
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Offline Ronzo

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Re: Random NY pies
« Reply #47 on: October 23, 2013, 10:28:25 AM »
Thank you for the compliment Ronzo! Do you recall the names of the pizzarias you frequented in your youth? Lately, for my NY pies, I've adopted the "keep it simple" approach- good tomato sauce, good whole milk mozz, maybe some pepperoni/sausage, or  fresh basil on a plain cheese pie.

A lot of different places. Here are a few...

Pat's Pizza - Maybrook, NY
Lillo's - Walden, NY
Marco's - Middletown, NY
Leaning Tower - Montgomery, NY
Colandrea Pizza King - Middletown, NY


Fuggheddabowdit!

~ Ron

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Offline tinyzip

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Re: Random NY pies
« Reply #48 on: October 27, 2013, 05:26:32 AM »
Hi. Love that pizza, can you share the recipe please

Online Johnny the Gent

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Re: Random NY pies
« Reply #49 on: October 29, 2013, 09:39:59 PM »
Hi. Love that pizza, can you share the recipe please

Sure -which pie were you referring to?
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Online Johnny the Gent

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Re: Random NY pies
« Reply #50 on: November 16, 2013, 08:09:15 PM »
Tonight's NY pie - in my opinion a very tasty combination:

Cheese: 70% whole milk mozzarela and 30% smoked provolone
Sauce: Italian passata (Dececco), sweetened with sugar, freshly ground black pepper, a pinch of cayenne and marjoram
Toppings: Sweet onions and diced ham, and a generous swirl of EVOO and crushed red chilli post bake.

Dough was another JerryMac inspired attempt, as my previous takes on this thread - 66% hydration with 3% honey, this time no oil.

This was a very tasty pie - the smoked provolone gave the pie a more robust flavor, and contrasted beatifully against the sweet tomato sauce, along with the ham and the crunch of the onions...Speaking of onions, I piled them on with a heavy hand - but very little is visible, because most got swallowed up by the bubbling cheese :o
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Offline Ronzo

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Re: Random NY pies
« Reply #51 on: November 17, 2013, 09:37:57 PM »
gorgeous pies
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://ronlennex.com/ - http://pinterest.com/NewTexianBrew

Offline kerrymarcy

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Re: Random NY pies
« Reply #52 on: November 18, 2013, 12:49:11 AM »
Bella cornicione!!! - Johnny   :drool:

Online Johnny the Gent

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Re: Random NY pies
« Reply #53 on: November 19, 2013, 06:09:22 AM »
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Online Johnny the Gent

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Re: Random NY pies
« Reply #54 on: November 19, 2013, 06:14:27 AM »
Bella cornicione!!! - Johnny   :drool:

Thanks kerrymarcy!
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Offline giulio.fabris

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Re: Random NY pies
« Reply #55 on: November 19, 2013, 02:12:50 PM »
Great pies Johnny.

Online Johnny the Gent

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Re: Random NY pies
« Reply #56 on: November 19, 2013, 07:45:07 PM »
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Online Johnny the Gent

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Re: Random NY pies
« Reply #57 on: November 23, 2013, 03:36:53 PM »
Here's the pie I've been meaning to make all week - homemade spicy italian fennel sausage, fresh garlic slivers, whole milk mozz (90%) and smoked provolone (10% - this stuff is potent :-D) over a sweet sauce. Crushed chilli flakes and marjoram post bake. Aesthetically, I wasn't satisfied with the end result because I think the cornicione puffed up too much (or did I leave too thick of a rim, hehe), but it ate OK and hit the spot. 
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Online Johnny the Gent

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Re: Random NY pies
« Reply #58 on: November 25, 2013, 07:00:24 AM »
Becoming one with my soapstone  ;D. Learning more with each bake. I really liked the way this 250 gm doughball, stretched to about 11.5" charred up. Approx 5 min bake at 300 deg c, middle rack.
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Offline pythonic

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Re: Random NY pies
« Reply #59 on: November 25, 2013, 09:43:55 AM »
Beauty!  :drool:
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