Author Topic: My weekend experiment  (Read 2393 times)

0 Members and 1 Guest are viewing this topic.

Offline jonfoxx

  • Registered User
  • Posts: 40
  • Location: NJ
  • Alfred's Tomato Pie Rules!
My weekend experiment
« on: February 07, 2007, 07:21:58 PM »
I've been making my own pizza's for a while, but recently got serious after buying Reinhart's bread and pizza books and finding this forum.  Here is an experiment from this weekend using the American Pie Neo-Neapolitan dough recipe, my own sauce from Cento San Marzano's, fresh mozzarella reduced by cooking out the extra liquid and of course, some fresh basil.

My oven goes to 550 and I use a fibrament pizza stone.

Before;




Offline jonfoxx

  • Registered User
  • Posts: 40
  • Location: NJ
  • Alfred's Tomato Pie Rules!
Re: My weekend experiment
« Reply #1 on: February 07, 2007, 07:22:25 PM »
After;


Offline grovemonkey

  • Registered User
  • Posts: 174
  • Let's do it.
Re: My weekend experiment
« Reply #2 on: February 07, 2007, 11:26:56 PM »
Looks like a good NY Style pizza.  I'd eat it!   :pizza: how did it taste?

Offline jonfoxx

  • Registered User
  • Posts: 40
  • Location: NJ
  • Alfred's Tomato Pie Rules!
Re: My weekend experiment
« Reply #3 on: February 08, 2007, 09:04:59 AM »
The taste was good, but I have more work to do.  I would like my sauce a little more chunkier than I have been making it so that it has more tomato flavor that comes through.  I also need to try some different types of Mozzarella.  The fresh Mozz that I get are a little week in the flavor department... this week I'm trying Belgioioso brand.

JP

Offline abatardi

  • Registered User
  • Posts: 432
  • Age: 53
  • Location: Santa Clara, CA
  • It's MOOPS!
Re: My weekend experiment
« Reply #4 on: February 08, 2007, 01:40:08 PM »
Have you tried not cooking the extra liquid out of the mozz?  It looks like you are basically making dry mozz.  I usually just squeeze the crap out of the mozz balls while in a bunch of paper towels to get excess moisture out so it doesn't puddle up on your pizza.

- aba
Make me a bicycle CLOWN!

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21869
  • Location: Texas
  • Always learning
Re: My weekend experiment
« Reply #5 on: February 08, 2007, 02:04:00 PM »
Aaron,

I thought that jonfoxx may have used Henrik's clever method for removing some of the water, as described and shown here: http://www.pizzamaking.com/forum/index.php/topic,4551.msg38262.html#msg38262.

Peter

Offline jonfoxx

  • Registered User
  • Posts: 40
  • Location: NJ
  • Alfred's Tomato Pie Rules!
Re: My weekend experiment
« Reply #6 on: February 08, 2007, 02:46:01 PM »
I sure did!

Offline scpizza

  • Registered User
  • Posts: 317
  • Demystifying Neapolitan Pizza
Re: My weekend experiment
« Reply #7 on: February 08, 2007, 04:17:26 PM »
I think using very dry cheese is a good thing for NY Style which has tons of cheese on top, no olive oil, and should be crisp and dry up and down the slice.

But Neapolitan pizza is supposed to have a slightly soupy consistency on top.  By that standard, I've never had any trouble with excess moisture from my paper-towel dried bufala mozerella.  In fact I get a nice tang from the remaining brine and the cheese which deliciously melt into each other.  I am however using about 1/10th the amount of cheese you are.

Offline jonfoxx

  • Registered User
  • Posts: 40
  • Location: NJ
  • Alfred's Tomato Pie Rules!
Re: My weekend experiment
« Reply #8 on: February 08, 2007, 06:46:02 PM »
I've tried my regular fresh Mozz both ways, first was too wet.   I like the dry Mozz and the cooking method, but I also want to try some different brands without having to cook it out, so I'm also going to try the drying method with paper towels to see how that works.  In addition, I'll try chunks instead of slices as well.

I've yet to locate any Buffala Mozz in my area, but I continue to search.


Offline scott r

  • Supporting Member
  • *
  • Posts: 3061
  • Age: 43
  • Location: boston
  • I Love Pizzafreaks!
Re: My weekend experiment
« Reply #9 on: February 08, 2007, 10:22:43 PM »
do you have a costco?  it is the best retail source of buffala I can find believe it or not.  That's even with 20 other places around boston selling it.

Costco prices are actually less than 1/2 of what the cheese costs at all the other retailers here, and 1/3 of the cost of the crap they sell at whole foods.


Offline scpizza

  • Registered User
  • Posts: 317
  • Demystifying Neapolitan Pizza
Re: My weekend experiment
« Reply #10 on: February 08, 2007, 11:47:11 PM »
In addition, I'll try chunks instead of slices as well.
Chunks only way to go.  Will help with your burning problem too.

Offline abatardi

  • Registered User
  • Posts: 432
  • Age: 53
  • Location: Santa Clara, CA
  • It's MOOPS!
Re: My weekend experiment
« Reply #11 on: February 08, 2007, 11:51:26 PM »
Aaron,

I thought that jonfoxx may have used Henrik's clever method for removing some of the water, as described and shown here: http://www.pizzamaking.com/forum/index.php/topic,4551.msg38262.html#msg38262.

Peter


Yeah, I read that post earlier, just thought he might want to try not doing it and wanted to hear how it worked out, which he has since posted.  Thanks again for the information.

- aba
« Last Edit: February 08, 2007, 11:53:47 PM by abatardi »
Make me a bicycle CLOWN!

Offline jonfoxx

  • Registered User
  • Posts: 40
  • Location: NJ
  • Alfred's Tomato Pie Rules!
Re: My weekend experiment
« Reply #12 on: February 17, 2007, 07:49:50 AM »
I've now tried the draining on a paper towel method and prefer this over the cooking method.  Also, the chunks worked out very well.

Here is a Pizza Margherita experiment.

« Last Edit: February 17, 2007, 07:51:55 AM by jonfoxx »

Offline jonfoxx

  • Registered User
  • Posts: 40
  • Location: NJ
  • Alfred's Tomato Pie Rules!
Re: My weekend experiment
« Reply #13 on: February 17, 2007, 07:50:49 AM »
Here is the finished pizza.


 

pizzapan