Author Topic: Random NY pies  (Read 31145 times)

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Offline 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
Il miglior fabbro


Offline Ronzo

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

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Offline kerrymarcy

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

Offline Johnny the Gent

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Re: Random NY pies
« Reply #53 on: November 19, 2013, 06:09:22 AM »
Il miglior fabbro

Offline 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.

Offline 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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Offline 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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Offline 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:
If you can dodge a wrench you can dodge a ball.

Offline One Eyed Jack

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Re: Random NY pies
« Reply #60 on: November 29, 2013, 11:27:58 AM »
I really enjoy looking at your pies! Nicely done!  :drool:

Offline Johnny the Gent

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Re: Random NY pies
« Reply #61 on: December 05, 2013, 11:10:58 AM »
Thanks Jack!

Some pics from a couple weeks ago. I incorporated a 24 hour cold rise dough, 66% hydration, and used AP Flour.

1st pie is topped with salami, fresh mushrooms, fresh oregano
2nd pie is a Pizzarium style crossover ( ??? :-D) - topped with potato, pork sausage and fresh sage
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Offline JD

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Re: Random NY pies
« Reply #62 on: December 05, 2013, 12:26:58 PM »
Wow, that first pie is killer

Offline Johnny the Gent

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Re: Random NY pies
« Reply #63 on: December 05, 2013, 02:53:01 PM »
Thanks JD. It was a photogenic pie that made for some good eatin'  ;)
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Offline runeli

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Re: Random NY pies
« Reply #64 on: December 05, 2013, 09:00:51 PM »
Looks great!

I can get the same of coloring with 280C for 8 minutes. Thais are afraid of cancer and when they see something looks dark/black they don't want it?? Use only 24h fermentation. Don't have capacity for more.

Johnny you should come here and do some business. In Thailand we have only Pizzahut and Pizzacompany. Their pizza taste like %$#.  :)

Offline Needssalt

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Re: Random NY pies
« Reply #65 on: December 06, 2013, 12:41:32 PM »
Yeah, those look so my taste in pie..... well done.  Maybe you mentioned how earlier, but I'm liking the bake.

Offline Mullered

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Re: Random NY pies
« Reply #66 on: December 06, 2013, 03:30:40 PM »
wow ... I love the look of the texture of your crusts ..... they look like they would feel at home smothered in some tasty real-butter garlic and parsley sauce yum!!  :drool:


Offline Johnny the Gent

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Re: Random NY pies
« Reply #67 on: December 08, 2013, 04:47:16 PM »
Looks great!

I can get the same of coloring with 280C for 8 minutes. Thais are afraid of cancer and when they see something looks dark/black they don't want it?? Use only 24h fermentation. Don't have capacity for more.

Johnny you should come here and do some business. In Thailand we have only Pizzahut and Pizzacompany. Their pizza taste like %$#.  :)

Thanks! Sounds like pizza in Thailand is slim pickings. Regarding toppings, what are some of the local favorites? Interesting that they avoid a little pizza char...cancerous? Really?
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #68 on: December 08, 2013, 05:10:32 PM »
Yeah, those look so my taste in pie..... well done.  Maybe you mentioned how earlier, but I'm liking the bake.

Thanks! Most are baked on soapstone, middle rack with both top and bottom heating elements on. When I get the urge to bake a 3 minute pie I use the topmost rack. My oven goes to 300 deg celcius.
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #69 on: December 08, 2013, 05:11:34 PM »
wow ... I love the look of the texture of your crusts ..... they look like they would feel at home smothered in some tasty real-butter garlic and parsley sauce yum!!  :drool:

That sounds good, may have to try that!
Il miglior fabbro

Offline Johnny the Gent

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Re: Random NY pies
« Reply #70 on: December 08, 2013, 05:22:44 PM »
Here's a marinara pie that baked for around 3:15 on the topmost rack. Used only the top heating element to heat the stone. Very thin crust on this pie- 245 gm stretched to around 12".  63% hydration dough, 10% protein AP flour, 2% salt, 2% canola oil,  .4% compressed yeast. I should have used more sauce, oh well, there's always tomorrow's bake. More marinaras to come!
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #71 on: December 12, 2013, 10:40:00 AM »
Here are a couple pies from a couple of weeks ago.  Lately I've been very busy, as such I haven't had a lot of time to write detailed posts - but these are yet another take on JerryMac's formula (66% hydration, combo of RT poolish and 24 h cold fermentation for the doughballs ).

A plain cheese pie and another plain, with fresh basil post bake.
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #72 on: December 12, 2013, 10:49:24 AM »
For this pie I used 15% whole wheat (sifted to keep the bran out) and 85% AP flour.  Modified JerryMac formula once again.  I will say this: the addition of the 15% whole wheat in the poolish, coupled with the 24 hour cold rise made for a wonderful tasting crust - slightly nutty, and noticeably "wheaty", in the best way. This dough handled and baked great.

Pizza bianca with fresh, sliced grape tomatoes, thinly sliced bacon, fresh garlic, fresh sage, freshly ground black pepper and a swirl of EVOO all over a whole milk mozz topped crust.
« Last Edit: December 12, 2013, 11:44:36 AM by Johnny the Gent »
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Offline norma427

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Re: Random NY pies
« Reply #73 on: December 12, 2013, 11:07:53 AM »
Beautiful pies Johnny!  You sure are a pizza master.  :chef:

Norma

Offline Johnny the Gent

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Re: Random NY pies
« Reply #74 on: December 12, 2013, 11:16:36 AM »
Thank you Norma, I appreciate it! Far from a master, at best an inspired disciple  :D
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