Author Topic: Ohio meets NJ pizza summit  (Read 4279 times)

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Offline pizzaboyfan

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Re: Ohio meets NJ pizza summit
« Reply #25 on: December 13, 2013, 02:48:00 PM »
Thank you Peter.
I'll bring this to the attention of my niece.
I've been making her pies with different sheep's milk cheeses to accommodate her dietary restrictions.
Not of Chinese origin, but also lactose intolerant.

Perry


Online waltertore

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Re: Ohio meets NJ pizza summit
« Reply #26 on: December 13, 2013, 03:25:32 PM »
Ryan:  I should have stopped eating last week- that is quite an array of styles!   I will just have my one dough.  I did an experiment with a sourdough starter and hopefully will have some 2 day cold ferment rounds as well as some Italian Semolina loaves that I also cold feremted.  I have been experimenting with multiple day cold ferments for breads.   It adds a great flavor much as it does to pizza dough.  I think I will forget the bagels........  We need another 2 dozen people to show up :)  Walter
« Last Edit: December 13, 2013, 03:27:30 PM by waltertore »

Offline deb415611

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Re: Ohio meets NJ pizza summit
« Reply #27 on: December 13, 2013, 03:44:17 PM »

wish I was 5 or 6 hours closer

Thank you Peter.
I'll bring this to the attention of my niece.
I've been making her pies with different sheep's milk cheeses to accommodate her dietary restrictions.
Not of Chinese origin, but also lactose intolerant.

Perry

Perry - it's not just the mozzarella, look at Cabot's website, they have a page on it.  They have been marking their cheese as lactose free for quite a while
Deb

Offline norma427

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Re: Ohio meets NJ pizza summit
« Reply #28 on: December 13, 2013, 07:57:00 PM »
wish I was 5 or 6 hours closer


I wish I lived closer too.  Sounds like a great time!

Norma
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Re: Ohio meets NJ pizza summit
« Reply #29 on: December 13, 2013, 09:52:54 PM »
Deb/Norma:  We will toast a slice to you.  We are at about 18 people right now.  I still haven't heard back from everyone yet.  I had some older dough I was going to use but we ended up selling like 50 pies and 15 strombolis the past 2 days.  That is a lot for us so my old dough is gone.  Walter

Offline norma427

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Re: Ohio meets NJ pizza summit
« Reply #30 on: December 13, 2013, 10:07:10 PM »
Deb/Norma:  We will toast a slice to you.  We are at about 18 people right now.  I still haven't heard back from everyone yet.  I had some older dough I was going to use but we ended up selling like 50 pies and 15 strombolis the past 2 days.  That is a lot for us so my old dough is gone.  Walter

Walter,

Thanks for saying you would toast a slice to us!  That is a lot of people coming to your pizza summit.  Take loads of photos.

Norma
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Offline jkb

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Re: Ohio meets NJ pizza summit
« Reply #31 on: December 14, 2013, 08:38:24 AM »
I wish I lived closer too.  Sounds like a great time!

Norma

+1

We want lots of pictures!

Offline bigMoose

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Re: Ohio meets NJ pizza summit
« Reply #32 on: December 14, 2013, 09:11:38 AM »
I have two cold ferments going since Friday with this recipe for a thin docked crust:

100% Bouncer
45% Spring Water
3% Olive Oil
1% Sugar
0.45% SAF IDY
1% Salt

And Sunday Morning I will make this dough for the "Silician Pizza" that I learned from my Italian Grandmother when I was 7 years old.  Her version however was a sauceless, cheeseless, herb pizza with olive oil topping, salt, pepper, rosmary, and a touch of basil.  I have added a very, very light touch of hot curry.  Guess it is more like a thin Focaccia.

100% Bouncer
56% Warm Spring Water
6.5% Olive Oil
2% Sugar
0.8% SAF IDY
1.2% Salt

Offline derricktung

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Re: Ohio meets NJ pizza summit
« Reply #33 on: December 14, 2013, 11:10:28 AM »
Derrick,

Some time ago, I researched the matter of lactose in mozzarella cheese, and I did find many articles that talked about lactose intolerance among many ethnic groups, including Asians. It was part of my usual reverse engineering work where I studied the Sugars in mozzarella cheese as recited in Nutrition Facts. Much to my surprise, I discovered that the amount of lactose in mozzarella cheese is quite low, especially in relation to other dairy products. In fact, if you look at the Nutrition Facts for the shredded form of the Grande whole milk mozzarella cheese, as given at http://www.grandecheese.com/products/Pages/Product_Spec.aspx?ProductMasterID=15, you will see that the Sugars, which includes lactose, is given as 0 for one ounce of that cheese. I am sure that that number goes up when you increase the amount of cheese, but if you look at the Nutrition Facts for a more or less generic whole milk mozzarella cheese as given at the NutritionData.Self.com website at http://nutritiondata.self.com/facts/dairy-and-egg-products/25/2, you will see that one cup of that cheese in shredded form has 1.2 grams of Sugars. And if you click on the More Details tab under Carbohydrates, you will see that the lactose included in that amount of cheese is 78.4 mg.

What I found from my research is that the lactose content of mozzarella cheese is fairly low because the lactose, or most of it, is removed when making the cheese. See, for example, the article at http://healthyeating.sfgate.com/mozzarella-lactose-6826.html. As the article cautions, one shouldn't go overboard on dairy products with lactose but a reasonable amount of mozzarella cheese, and especially the drier forms, shouldn't pose a problem for most people who are lactose intolerant.

Peter

Peter,

Your depth of knowledge never ceases to amaze me.  Thanks for the info! 


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Re: Ohio meets NJ pizza summit
« Reply #34 on: December 14, 2013, 12:37:54 PM »
great bigmoose!

I am up to about 30 people so far.  It will be a wide array of folks from a retired college professor who was a part of the Nurenberg trials in WWII, 3 pro chefs/small mom//pop shop owners, reknowned concert violist, a bookstore owner, an artist(painter), and a bunch of others who all love food.  This is your day to shine Ryan.  I feel it will be wonderful pies coming from you!  Walter

Offline Aimless Ryan

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Re: Ohio meets NJ pizza summit
« Reply #35 on: December 14, 2013, 03:55:49 PM »
Sweet. It would be nice if the weather was a little more cooperative, but I have the feeling there's gonna be a bunch of snow messing everything up tomorrow morning. (I'll almost certainly still wear sandals, though.) None of my dough currently appears as if it might be overfermented tomorrow. I'll be bringing 3 lbs of Ezzo GiAntonio pepperoni to use, to share with you, and to share with others who may want some. This pepperoni has been in the freezer for a few months, so hopefully it won't taste like it's been in a freezer for a few months. I'm gonna pick up some sausage at Carfagna's on the way, too. Even though I've never been much of a sausage fan, I've taken kindly to Carfagna's mild sausage on Chicago style pizzas.
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Online waltertore

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Re: Ohio meets NJ pizza summit
« Reply #36 on: December 14, 2013, 07:26:23 PM »
I am so thankful and humbled that so many people are coming to this event.  I feel the love and am the luckiest man alive to have such a life of good friends, a wonderful wife, and a job that makes a difference in disabled peoples lives.   I feel the pizza/dough spirits in me and I will let them work through me.  This is something I don't talk about often because people think me a bit off.  I tap into the great spirits that are no longer on this earth.  The music spirits come through as do the dough spirits.  One can't go wrong when you let this happen. The challenge is not to let ones self disconnect this channel.  Paige, ny pizza making student, taps effortlessly into this channel.  She asked me the other day- how did I learn to do this stuff?  I simply answered that the spirits of great bakers/pizza makers flow through her.  She smiled and that was that.  My students tap into deeper levels than the average person ever will.  I learn much from them.    I hope the people coming tomorrow tap into this as well.   Walter
« Last Edit: December 14, 2013, 07:29:37 PM by waltertore »

Offline Aimless Ryan

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Re: Ohio meets NJ pizza summit
« Reply #37 on: December 14, 2013, 07:38:24 PM »
Walter, since I'll have two people to help me carry my stuff, I probably won't need the cart you mentioned in your private message. I'll probably just have a dough box, a cooler, and a bag to carry things that don't belong in either the dough box or the cooler.

I'm gonna try to leave here at about 10:30, then make a quick stop at Carfagna's on the way to Easton, where my guests are staying. If everything goes smoothly, I should be leaving Easton at 11:30 or so.

All my stuff is prepped, so it should be pretty easy for me to get moving on schedule. It'll be interesting trying to get the dough management right once I remove my dough from the fridge tomorrow morning.
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline Chicago Bob

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Re: Ohio meets NJ pizza summit
« Reply #38 on: December 14, 2013, 08:27:28 PM »
I am so thankful and humbled that so many people are coming to this event.  I feel the love and am the luckiest man alive to have such a life of good friends, a wonderful wife, and a job that makes a difference in disabled peoples lives.   I feel the pizza/dough spirits in me and I will let them work through me.  This is something I don't talk about often because people think me a bit off.  I tap into the great spirits that are no longer on this earth.  The music spirits come through as do the dough spirits.  One can't go wrong when you let this happen. The challenge is not to let ones self disconnect this channel.  Paige, ny pizza making student, taps effortlessly into this channel.  She asked me the other day- how did I learn to do this stuff?  I simply answered that the spirits of great bakers/pizza makers flow through her.  She smiled and that was that.  My students tap into deeper levels than the average person ever will.  I learn much from them.    I hope the people coming tomorrow tap into this as well.   Walter
That's awesome Walter.....I've always known that you were "in tune" to greater powers.  8)
Now....are ya'll also planning to "tap" into a keg of some good cold stuff at the Shindig tomorrow?!!   ;)
"Care Free Highway...let me slip away on you"

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Re: Ohio meets NJ pizza summit
« Reply #39 on: December 14, 2013, 08:35:30 PM »
Ryan:  I will keep an eye out for you.   Don't stress on the start time.  I told people it was casual.  I know Ann has a concert to play in columbus on her viola and will have to leave early.  I will cover all bases.  My dough will be ready.  Walter

Bob:    That would get me a lot of publicity :-D  In my younger days I would have said bring it in brown bags, soda cans..........   I had my days of drinking and whatnot but had to quit it all or go down like so many of my musical friends did.   Also tapping into the spirits goes way south when high.  We will be on the natural high and if somebody is really hurting they can skim the alcohol produced by my starter  :)
« Last Edit: December 14, 2013, 08:38:25 PM by waltertore »

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Re: Ohio meets NJ pizza summit
« Reply #40 on: December 15, 2013, 05:43:26 PM »
It was a good gathering today.  About 35 people came throughout the afternoon.  Ryan came with 2 Chinese students and bigmoose came with his wife.  Both brought their own doughs, spices, toppings.  It was a bit hectic around the ovens- 3 cooks meeting for the first time but all went good.  I think we made about 20 pizzas, a bunch of pizza knots, and I made some french bread and Italian semolia baguettes.  Hopefully everyone had a good time.  I had a lot of help cleaning up the kitchen to!   The Chinese students gave me a beautiful ink brush.  I will hang it on our wall.  I brought my camera but never got to taking pictures and basically forgot about it.  I know the Chinese students took a lot and bigmoose's wife took a lot too.  Wea  had an infant all the way up to a 90 year old and all ages in between.   I think everyone liked the variety of pizzas because when I turned out the lights to leave with my wife Judy there was not a pizza slice to be found :)  Walter
« Last Edit: December 15, 2013, 05:45:40 PM by waltertore »

Offline bigMoose

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Re: Ohio meets NJ pizza summit
« Reply #41 on: December 15, 2013, 07:21:19 PM »
What a great time we had!  Special thanks to Walter for allowing us to invade his kitchen and try our hand at his ovens.  He even had two brand new wooden peels waiting for pies!  Man, did I learn a  lot today from Walter and Ryan! 

Lets see if I can post some pix that my wife took.

1) It was snowy when we headed south to the Workshop.
2) Walter showing me the right way to open the dough
3) Walter thinning the dough
4) "Do it at the rim, not towards the center!"  he taught!
5) Perhaps half or a third of the crowd queing up at the pizza table
6) Walter grating Romano (I think) on his great NY pie
7) The beginning!
8) Walter's second pie, I believe


Offline bigMoose

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Re: Ohio meets NJ pizza summit
« Reply #42 on: December 15, 2013, 07:28:16 PM »
More pix!

9) Aimless Ryan to the left, Walter in the middle, and me on the right
10) Me dressing my second one up... too much in hind sight
11) First pie I ever made in a commercial oven
12) I think this was Walter's thick crust
13) Ryan working the oven.  The Blodgetts were unbelievably even, they were GREAT!
14) Ryan doing the honors slicing
15) WOW Ryan's deep dish masterpiece! (correction by Ryan to: Stuffed masterpiece!)
16) Time for cinnamon knots at Walter's hand
« Last Edit: December 16, 2013, 08:05:47 AM by bigMoose »

Offline bigMoose

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Re: Ohio meets NJ pizza summit
« Reply #43 on: December 15, 2013, 07:33:03 PM »
... and only 3 more  ;D

17) My final pie mushroom, scalions and jalapeno (sorry my wifey took so many of me...)
18) The cinnamon knots being buttered by Walter
19) Walter, Ryan and one of our international visitors.  ... I think we made a mess in Walter's spotless kitchen...  :-[

Thanks again Walter, had a great time!  Wifey says she did too.

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Re: Ohio meets NJ pizza summit
« Reply #44 on: December 15, 2013, 07:45:59 PM »
bigmoose:  Thanks for posting those pictures and thanks to your wife for taking them!  You did a great job.  The day flew by.  Life is good.  You are welcome anytime.  Walter

Offline Chaze215

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Re: Ohio meets NJ pizza summit
« Reply #45 on: December 15, 2013, 08:24:21 PM »
Looks like you guys/gals had a great time. I wish I was closer. Those are the biggest knots I've ever seen! :-) Buttered them up and then tossed in cinnamon sugar?
Chaz

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Re: Ohio meets NJ pizza summit
« Reply #46 on: December 15, 2013, 08:43:43 PM »
Looks like you guys/gals had a great time. I wish I was closer. Those are the biggest knots I've ever seen! :-) Buttered them up and then tossed in cinnamon sugar?

Chaze:  Yes, melted unsalted butter and cinnamon sugar. We make em big.  Walter

Offline Chaze215

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Re: Ohio meets NJ pizza summit
« Reply #47 on: December 15, 2013, 08:44:50 PM »
Look good! Same dough as your pizzas?
Chaz

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Re: Ohio meets NJ pizza summit
« Reply #48 on: December 15, 2013, 09:03:22 PM »
Look good! Same dough as your pizzas?

Chaze:  Yes-it is tired dough.  I miss NJ often and fantasize about moving back but after todays ice everywhere we will definetely being going back to CA or the west somewhere where there isn't ice when we retire.  I can't imagine getting old here with that issue.  Slipping and falling is not much fun now and sounds downright terrifying as a senior.  I remember as a kid we fell and laughted.  Now we fall and freak out hoping nothing is broken.  It stinks because I am really finding a nitche here that would seamlesly transition to a pizzeria of my own but that ice today jolted us.  I love northern CA. It has called me 2 times to live there and we hope 3 times is the charm.  Walter
« Last Edit: December 15, 2013, 09:12:04 PM by waltertore »

Offline Aimless Ryan

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Re: Ohio meets NJ pizza summit
« Reply #49 on: December 15, 2013, 09:50:05 PM »
Man I'm so tired. The whole day was a blur to me.

Sorry if I treated your classroom like it was mine, Walter. Having arrived just a little late, and with so many guests already there when I arrived, I had to play catch-up from the second I walked in.

Dave, it was great meeting you and your wife. It's awesome that you were willing to drive so far for this. I want to make a correction to one of your picture descriptions, though. That pic of the pizza with the cheese oozing out was a stuffed pizza, rather than a deep dish pizza. (I actually did bring a bunch of deep dish dough, but I didn't use any of it. I ended up giving it all to one of Walter's guests.)

Thank you so much for doing this, Walter. "Leon" and "Jason" had a great time. So did I. It was great meeting your wife, too.
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.


 

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