Author Topic: Trying to duplicate Buffalo, NY style pizza  (Read 4969 times)

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Offline shmigga

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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #40 on: March 23, 2015, 04:29:54 PM »
Hockman,

Your pizza looks good.  I want to eat some right now :-)

Chris

Offline shmigga

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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #41 on: March 23, 2015, 04:37:44 PM »
Recently I was up in Buffalo and had the privilege of speaking to an owner of a pizzeria.  He gave me a few tips as well as some dough balls and pepperoni.  He didn't give me his recipe, but it sounded like his recipe was pretty similar to the one posted in this thread.  He gave me some PZ44 dough conditioner to try.  They use this in their recipe and it helps to brown and relax the crust.  Another tip that he gave me was to proof the dough longer after I spread it out.  They actually put their dough skins into a proofer before it gets topped and cook.  From what I saw, the dough was very thick and fluffy while it was getting topped.  Much thicker than my dough skins have been. The last thing he said was to try lowering the oven temp a little bit.

Anyways,  here is a few pics of the pie I made with his dough ball and pepperoni.  The last pic is what they actually make in their pizzeria (half pepperoni, half chicken cordon blue).


Offline gator24

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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #42 on: March 30, 2015, 03:29:10 PM »
Not Sorrento Cheese, but overall pretty good!

Offline stimpy44

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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #43 on: April 05, 2015, 11:16:13 AM »
In response to the request for a Bocce's style sauce - this is our recipe and I think it is the closest to Bocce-style pizza sauce that I've had outside of Buffalo:

Start with 2 cans of tomato paste - Mutti double concentrated is best.  Cook the paste for about a minute in 1-2 tsp olive oil.  Add seasonings as desired - we typically use 2-3 pinches of kosher salt, 3-4 pinches of sugar, 1 tsp of italian seasoning (Penzey's pizza seasoning is our favorite) and hot pepper flake if you like it spicy.  Thin the paste with 1 to 1.5 cups of water and then simmer until it is the desired consistency - thinner than straight tomato paste but thicker than tomato sauce.  2 cans usually makes enough sauce for two 14" pizzas plus a little left over for starting the next batch.

Offline gator24

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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #44 on: April 12, 2015, 11:12:11 PM »
Thanks Stimpy, I'll try it!

I also tried a Beef on Weck pizza tonight. Beef on Weck is a Buffalo staple of course. I actually saw this on Drivers Dine Ins and Dives when they did a special on Pizza Junction. I kinda winged it.  It was pretty good. I should've used more roast beef!