Trying to duplicate Buffalo, NY style pizza

Started by shmigga, March 12, 2014, 05:18:31 PM

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Bkpizza

Hope all is well on everybody's pizza making journey. I was hoping to find out if anyone knows the process to mister pizzas slate crust? Thanks

AdroitRider

Quote from: cinnamon01 on February 07, 2023, 08:55:02 AM
I just read through the posts and I am getting ready in make the dough at home. I have all purpose flour and double zero flour on hand. Looking for Buffalo style crust. Should I use one over the other or a mixture maybe?

I have a one pound King Arthur 00 dough proofing right now. I think the oil and sugar will allow it to brown up no problem.

I had been on a Neapolitan kick during the summer but my wife told me she prefers my Buffalo pizza...

AdroitRider

00 flour didn't get the same rise but was still pretty good. Browning was slight.

I used the most recent Shmiggy recipe minus the dough conditioner.

Seannie3166

Best attempt yet. Have had good luck with "pan" style dough for 2-3 day cold ferment and then plenty of time to expand in the pan with olive oil day of. Lloyds pizza pan (amazon), at 550 for 10 minutes on top of a baking steel and no need to deck.

kori

Quote from: Seannie3166 on April 17, 2024, 03:55:37 PM
Best attempt yet. Have had good luck with "pan" style dough for 2-3 day cold ferment and then plenty of time to expand in the pan with olive oil day of. Lloyds pizza pan (amazon), at 550 for 10 minutes on top of a baking steel and no need to deck.
looks great I like the Char on the pepperoni, welcome to the forum.
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mwkorona

Had to make pizza for the Bills game. Used the Buffalo cookbook recipe posted earlier in this thread for the dough. Followed it as written. Overall pretty satisfied with the dough, but used quarter sheet pans instead of 18" rounds and planned to divide the recipe into 4 balls instead of two, but it cooked up thicker than we wanted so ended up splitting it into 5 pans. In the future I would probably divide it into 6 pizzas because we generally prefer a little thinner crusts.

Baked on a baking steel in an Anova precision oven at its highest temperature (482F). Removed from pan and cooked right on the steel for the last 2 minutes. 

Also first time using Battistoni Cup & Char spicy original, and was happy with the flavor. 

For the sauce I used 6in1 tomatoes and added some spices but I wasn't happy with the flavor so am just going to forget that recipe. 

Go Bills!

Chuck Light

I'm a little late to the conversation but my friend is a Santora and owned/ran one of the locations back in the day.  He had told me that they would add Crisco and corn oil to the dough.  A small batch of dough for a few pizzas you would add only a tablespoon of each to the dough.
Hope this helps out as you will need to make the Pizzas again this weekend.  ;D

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