Author Topic: Reverse Engineering DiFara's Pizzas  (Read 119654 times)

0 Members and 1 Guest are viewing this topic.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12630
  • Location: Durham,NC
  • Easy peazzy
Re: Reverse Engineering DiFara's Pizzas
« Reply #325 on: February 22, 2016, 10:06:04 PM »
Ling time no pizza but today. I pulled the thermostat out of the baking chamber. Wow ! Stone reached 690F
Only 3 min -3.50min bake time. Soft and fluffy. Melted in my mouth
Nice work...I'd much rather eat your nice melt in the mouth pizza than a Dom Burnt Charintor!!   >:(dew
"Care Free Highway...let me slip away on you"

Offline jsaras

  • Registered User
  • Posts: 1588
  • Location: Northridge, CA
Re: Reverse Engineering DiFara's Pizzas
« Reply #326 on: February 22, 2016, 10:25:27 PM »
I think it's fair to say that DiFara would want to reverse engineer YOUR pizza!
Things have never been more like today than they are right now.

Offline pizzadaheim

  • Registered User
  • Posts: 134
  • Location: Germany
  • I Love Pizza!
Re: Reverse Engineering DiFara's Pizzas
« Reply #327 on: February 24, 2016, 02:18:16 PM »
Lol  :-D thank you guys. There is an old saying ; if the newbie ( aprentice) wont do better than the master does then the Art (profession) dies.

I am just a newbie about pizza making. I wish i even could eat one of his burned pizza. It musnt be that easy to make a lot of pies when his costumers watching  carefully every moves of him. I wouldnt feel myself comfortable and would probably burn or drop down the pies :D

Offline chrisinroch

  • Registered User
  • Posts: 3
  • Location: Rochester MN
Re: Reverse Engineering DiFara's Pizzas
« Reply #328 on: February 29, 2016, 02:19:31 PM »
I'm pretty sure the finishing cheese is pecorino Romano.   Both me and my partner thought it had the telltale Romano "funk".    And Dom buys all of his stock (tomatoes, cherry tomatoes, flour, etc) from one single distributor.    (I can't recall who, but it was fairly easy to figure out with your google machine)

Also, the Asian kid is not his son, just a long term employee/apprentice.  His son is the small guy (mid 20s?) that stays in the back.   Otherwise he has daughters that work but I don't know how regularly.   When Dom retires, it will survive based on the daughters' desire to keep it going.
« Last Edit: February 29, 2016, 02:23:19 PM by chrisinroch »
Pizza is like sex.   Even when it's bad, it's still pretty good.

Offline hotsawce

  • Registered User
  • Posts: 1098
Re: Reverse Engineering DiFara's Pizzas
« Reply #329 on: March 01, 2016, 12:39:48 AM »
I've never tasted romano on his pizzas. There seems to be two camps...those who prefer parm and those who prefer pecorino and they don't seem to ever intermingle on the same pizza.

Dom prefers parm/grana padano. Lucali only uses parm as well. Personally, I prefer parm to pecorino...

Offline Minolta Rokkor

  • Registered User
  • Posts: 689
  • Location: Virginia 757, Hampton Roads
  • I Do It For The Guests.
Re: Reverse Engineering DiFara's Pizzas
« Reply #330 on: March 01, 2016, 08:53:43 AM »
What is so special about DiFara's pizza? How are they made?

Offline jsaras

  • Registered User
  • Posts: 1588
  • Location: Northridge, CA
Re: Reverse Engineering DiFara's Pizzas
« Reply #331 on: March 01, 2016, 09:36:39 AM »
It's basically an emergency dough with good toppings baked in a hot oven. 
Things have never been more like today than they are right now.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24995
  • Location: Texas
  • Always learning
Re: Reverse Engineering DiFara's Pizzas
« Reply #332 on: March 01, 2016, 09:55:04 AM »
It's basically an emergency dough with good toppings baked in a hot oven.
Minolta Rokkor,

I couldn't put it more succinctly than Jonas no matter how hard I would try, but if you want to read my analysis even though it is several years old, see Reply 122 at http://www.pizzamaking.com/forum/index.php?topic=504.msg11222;topicseen#msg11222.

Peter

Offline Minolta Rokkor

  • Registered User
  • Posts: 689
  • Location: Virginia 757, Hampton Roads
  • I Do It For The Guests.
Re: Reverse Engineering DiFara's Pizzas
« Reply #333 on: March 01, 2016, 10:23:59 AM »
Oh ok. I learned something thanks!

Offline Ogwoodfire

  • Registered User
  • Posts: 276
  • Location: Buffalo, NY
Re: Reverse Engineering DiFara's Pizzas
« Reply #334 on: March 04, 2016, 09:46:33 PM »
First try on a difara square pie. I had some extra of my Neapolitan dough which is Caputo at 60% hydration 3 days CF. I cooked down some of my ciao tomatoes and topped with a blend of shredded mozz and Bufala Mozz. Not bad for a first try but I would prefer it lighter with a more cooked down sauce. Overall it was okay but I won't be leaving Neapolitan for this anytime soon.

Offline keylime73

  • Registered User
  • Posts: 20
  • I Love Pizza!
Re: Reverse Engineering DiFara's Pizzas
« Reply #335 on: March 24, 2016, 03:47:12 AM »
Minolta Rokkor,

I couldn't put it more succinctly than Jonas no matter how hard I would try, but if you want to read my analysis even though it is several years old, see Reply 122 at http://www.pizzamaking.com/forum/index.php?topic=504.msg11222;topicseen#msg11222.

Peter

Quote
The dough is made up of a 75/25 ratio of Caputo 00 flour and General Mills All Trumps high-gluten flour (by volume)

75% Caputo/25% AT?-- is that right?  Pretty soft.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24995
  • Location: Texas
  • Always learning
Re: Reverse Engineering DiFara's Pizzas
« Reply #336 on: March 24, 2016, 09:53:43 AM »
75% Caputo/25% AT?-- is that right?  Pretty soft.
Yes, that is what I was told. But if you assume that the Caputo 00 flour has a protein content of 12.5% as noted at http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf, and that the AT flour has a protein content of 14.2% as noted at http://www.generalmillscf.com/services/productpdf.ashx?pid=50121000, then, according to the Mixed Mass Percentage Calculator at http://foodsim.toastguard.com/, the 75/25 blend noted above would have a protein content of 12.925%. Even then, the blend may be different than other blends because the quality of the protein is different for the two flours.

Peter


Offline Jersey Pie Boy

  • Supporting Member
  • *
  • Posts: 2088
  • Location: New Jersey
  • I Love Pizza!
Re: Reverse Engineering DiFara's Pizzas
« Reply #337 on: March 24, 2016, 05:19:51 PM »
This is so interesting to learn..Thanks Peter!


 

wordpress