Hi Sourdough Girl!
I give you such credit for trying to replicate the pizza that you love! I have never made ANY pizza but would like to learn! Where can I find your most updated recipe?
In the meantime, I have talked a friend of mine who lives in Duryea (my hometown) PA to get me a tray of pizza from Pizza L'Oven and send it to me here in the San Diego area via overnite mail!!!! He has agreed to send me some for Valentine's Day!
New to this forum- any help would be appreciated! Thanks! Joanie
Thanks for your kind words! Interestingly enough, I have a cousin Joni who was raised in Wyoming, just a few miles from our grandparents' home in Exeter. She has always lived back there (she's in NJ now) and has been most helpful in my quest to replicate Tommy's pizza.
My latest iteration is with the help of new member NepaBill... he has shared his secrets with me and has kindly given me permission to post my results:
|241.29 g | 8.51 oz | 0.53 lbs|
152.01 g | 5.36 oz | 0.34 lbs
0.72 g | 0.03 oz | 0 lbs | 0.24 tsp | 0.08 tbsp
4.83 g | 0.17 oz | 0.01 lbs | 1.42 tsp | 0.47 tbsp
28.95 g | 1.02 oz | 0.06 lbs | 6.68 tsp | 2.23 tbsp
427.8 g | 15.09 oz | 0.94 lbs | TF = 0.12
This recipe makes one dough ball for my 14.5 X 9.5 pan.
Some may shudder at the use of lard in the dough, but I found that it gave the shortened dough a flavor that struck a chord with me. I settled on 12% because, at just over 2 T, it seemed about right for the amount of dough I was making. I also greased the pan with lard instead of classico olive oil. The result was not greasy, but very tasty. While olive oil is better for you, the lard gives the right flavor and it makes sense that it is a fat they would use in the late 50s and early 60s.
This time, I also put the dough in the fridge only overnight instead of several days. I am quite sure that Tommy's probably used an "emergency" dough, meaning that they probably did not refrigerate the dough at all, let alone the several days I was giving it.
Also, NepaBill has shared with me the cheese that Pizza L'Oven uses, and I will try it when I am able to find it... or something very close to it. I will report my findings when I make the switch to the new cheese.
Next time, I will also spread the sauce and cheese out to the edges of the dough. I seem to recall that the cuts of pizza we got from Tommy's had no "crust" edges, but I think I have just been assuming that we were always given inside cuts....so I will also change that next time, too.
I'm glad you like the recipe! I hope you will try the "new and improved" version and let me know what you think!