Matt's NY Pizza, by HammettJr

[quietdesperation]

def darker rim, maybe a different melt? what do you think?

[wb54885]

That last one is a real looker. Cheers Matt, awesome work!

When's the last time you used a hard cheese other than parm, or do you still mix it up with romano etc? I had access to a lot of caciocavallo recently and really liked its sweetness. I think at Luigi's they're using two grated cheeses, maybe for different pies but I think both go on at least some of the squares. Has me thinking a lot about blends.

I didn't know you were on to butter in the crust now, how's that?

[Pie@MileHigh]

Hey QD, thanks I'm currently using 60% water plus 6% butter...not sure what the total hydration equates to, but we're in the same ballpark. I have a lot more to learn and experiment with when it comes to dough.

Matt, curious on the butter. Are you using in lieu of oil or in addition? Melting first or mixing in solid? Any noticeable flavor?

[hammettjr]

def darker rim, maybe a different melt? what do you think?

Hmm, maybe? It's an interesting question because I'm always tinkering, but in very small increments, so while it could be hard to see the changes week-over-week it could add up over time.

There's definitely less sauce and cheese on this last pie (and the sauce was a bit thicker). But I think that, at least visually, the pie was within the normal range of my old bakes.

[hammettjr]

I didn't know you were on to butter in the crust now, how's that?

Matt, curious on the butter. Are you using in lieu of oil or in addition? Melting first or mixing in solid? Any noticeable flavor?

I've actually been using a large amount of butter for a while (maybe 2 years?)...I started using a high amount of fat after a slice at Sacco that had a softness to its crust:
https://www.pizzamaking.com/forum/index.php?topic=47116.msg472436#msg472436
I started by using a light-flavored olive oil then switched to butter for a pan pizza bake and I liked it. I remember 'Scott r' being a fan of butter in the greek pan pizzas.

What I really like about using butter instead of oil is that I add soft room temp butter to the mix along with the other ingredients (as opposed to oil where I was adding it mid-mix and having to time it out.)

My crusts vary too much for me to say with certainty the impact on the final result. I dont notice a butter flavor, but I do really like the taste of butter so I know it wont be a problem if some flavor does come through.

[hammettjr]

That last one is a real looker. Cheers Matt, awesome work!

When's the last time you used a hard cheese other than parm, or do you still mix it up with romano etc? I had access to a lot of caciocavallo recently and really liked its sweetness. I think at Luigi's they're using two grated cheeses, maybe for different pies but I think both go on at least some of the squares. Has me thinking a lot about blends.

...

Thanks! I've been consistent for the last few months with: a modest amount of powdered romano mixed in the sauce and microplaned parm on top of the pie post-bake. Seems to be working, but still not 100%. You're right, it may not be 'a' hard cheese I'm looking for, but a blend. I've never eaten caciocavallo before. Lots to try out still!

[Pie@MileHigh]

I've actually been using a large amount of butter for a while (maybe 2 years?)...I started using a high amount of fat after a slice at Sacco that had a softness to its crust:
https://www.pizzamaking.com/forum/index.php?topic=47116.msg472436#msg472436
I started by using a light-flavored olive oil then switched to butter for a pan pizza bake and I liked it. I remember 'Scott r' being a fan of butter in the greek pan pizzas.

What I really like about using butter instead of oil is that I add soft room temp butter to the mix along with the other ingredients (as opposed to oil where I was adding it mid-mix and having to time it out.)

My crusts vary too much for me to say with certainty the impact on the final result. I dont notice a butter flavor, but I do really like the taste of butter so I know it wont be a problem if some flavor does come through.

Very interesting. Remember Frank G mentioning using shortening at some shops. I assumed Crisco or similar but butter is intriguing. Was much more common than artificial fats back in my younger days. Will have to give it a go. My pies definitely get dry, rarely not a crack at the fold.

Do you substitute in similar percentage to what you would olive oil?

[quietdesperation]

matt, i recall jackie tran uses lard for some of his bakes, might be worth a try.

[hammettjr]

...
My pies definitely get dry, rarely not a crack at the fold.

Do you substitute in similar percentage to what you would olive oil?

Yeah, I'd start at the same % then adjust from there.

Are you trying to get rid of the cracking? If yes, what's your bake time and steel temp?

[Pie@MileHigh]

Yeah, I'd start at the same % then adjust from there.

Are you trying to get rid of the cracking? If yes, what's your bake time and steel temp?

Not anything I've particularly had in mind. Just kinda love experimenting and trying all different ideas and techniques. Making up for lost time, I guess. Butter sounds particularly curious. It's generally my shortening for most baked goods. Never even considered for pizza though as it just seemed to demand olive oil by tradition. Experiments to come.

[Valmiki016]

can i get some good recipe for the pizza store which i wanted to open can some body help me with the good dough recipe

[hammettjr]

can i get some good recipe for the pizza store which i wanted to open can some body help me with the good dough recipe

You may want to start at the link below, good luck!
https://www.pizzamaking.com/forum/index.php?topic=11860.0

[hammettjr]

A new forum member messaged me asking for my current sauce recipe and I figured I'd post it here. Disclaimer that I don't have my notes in front of me, but I've made this sauce consistently for a while so I believe I remember it.

I mill Alta Cucina using the fine plate that came with the Oxo mill. I portion that into a 1.25 cup portion and add (each ingredient is in teaspoons):
Sugar 1/2
Salt 1/8+1/16
Cayenne 1/16 (slightly less than that by eye)
Garlic powder 1/64 (slightly less than that by eye)
Oregano 1/8+1/16
Romano 1/4 (powdered with my box grater)
EVOO 1/2 (been doing this a few months, may try without it again)
....
Post bake I microplane Parm on top immediately after it comes out of the oven.

Good luck!

[foreplease]

Matt, are you seasoning each 1 1/4 cup portion of milled tomatoes separately - like each time you thaw and use one? I always assumed you were seasoning an entire can of milled tomatoes then portioning it up and giving us the info on how much of each ingredient is (theoretically, I suppose) in each 1 1/4 cup.

[hammettjr]

Tony, I freeze the tomato raw in portions, then defrost one each week and season once defrosted. 2 reasons I do it this way:

1 - it's closer to a normal unfrozen sauce if I only freeze the tomato and add the spices fresh (at least mentally)

2 - it allows me to alter the sauce week to week if I want, instead of committing to a full can that is around 8 bakes (2 months)

[foreplease]

Thanks, Matt. It's working, we can see that!

[jsaras]

Scaling that to a single 794 gram can of tomatoes I came up with these approximate quantities:

1 tsp Sugar
1/4 tsp Salt
1/8 tsp salt
1/8 tsp Cayenne
1/32 tsp Garlic powder
3/8 tsp Oregano
1/2 tsp Romano

[creggers]

I find the cayenne pepper interesting

Scaling that to a single 794 gram can of tomatoes I came up with these approximate quantities:

1 tsp Sugar
1/4 tsp Salt
1/8 tsp salt
1/8 tsp Cayenne
1/32 tsp Garlic powder
3/8 tsp Oregano
1/2 tsp Romano

[hammettjr]

I find the cayenne pepper interesting

Yep. Originally I did a bit of black pepper instead, but red pepper flakes is more the flavor I think I'm after, and cayenne is basically a way to get the red pepper flake flavor, but more evenly dispersed.

[kori]

I use a very small amount of cayenne in my sauce as well, actually my sauce is quite similar to yours, I like to add a touch of onion powder.