A D V E R T I S E M E N T


Author Topic: Joe & Pat's Pizzeria, Staten Island  (Read 10661 times)

0 Members and 1 Guest are viewing this topic.

Offline HarryHaller73

  • Registered User
  • Posts: 1270
  • I Love Pizza!
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #40 on: November 29, 2016, 07:53:32 PM »
Did you hand stretch or roll Harry? Nice thin pie! What TF did you calculate?

I pounded it down, no rolling, no stretching.  Tried to keep it true to their workflow.  Did slap it around a few times.  TF 0.065.



« Last Edit: November 29, 2016, 08:28:50 PM by HarryHaller73 »

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28714
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #41 on: November 29, 2016, 09:12:00 PM »
Joe & Pat's homage.

Looks great HarryHaller73!

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28714
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #42 on: November 29, 2016, 09:15:13 PM »
My homage to Joe and Pats pizza today..lol  Pizza, Pizza



Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28714
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #43 on: November 29, 2016, 09:44:20 PM »
These were my two attempts today.  Used 0.065 TF.  First attempt was 16" and was too crackery.  The second was a 14" and wasn't right.

First attempt used Grande cheese and second attempt with pepperoni used the regular cheddar.

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28714
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #44 on: November 29, 2016, 09:46:26 PM »
Second attempt.

Norma

A D V E R T I S E M E N T


Offline waltertore

  • Lifetime Member
  • *
  • Posts: 3044
  • Location: Reno, Nevada
    • Smiling With Hope Pizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #45 on: November 29, 2016, 10:31:08 PM »
Norma and crew:  You guys inspired me to give it a try.  The crust came out crunchy on the extreme edge but still chewy throughout.  Walter
SMILING WITH HOPE PIZZA MISSION STATEMENT
TO CREATE HOPE AND MEANING IN THE LIVES OF PEOPLE WITH DISABILITIES
http://www.smilingwithhopepizza.com/

Offline waltertore

  • Lifetime Member
  • *
  • Posts: 3044
  • Location: Reno, Nevada
    • Smiling With Hope Pizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #46 on: November 29, 2016, 10:34:34 PM »
couple more
SMILING WITH HOPE PIZZA MISSION STATEMENT
TO CREATE HOPE AND MEANING IN THE LIVES OF PEOPLE WITH DISABILITIES
http://www.smilingwithhopepizza.com/

Offline waltertore

  • Lifetime Member
  • *
  • Posts: 3044
  • Location: Reno, Nevada
    • Smiling With Hope Pizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #47 on: November 29, 2016, 10:36:06 PM »
One more.   I used a small dough ball (8sed for 12" but stretched this one to about 14")  and really flattened it out then made little balls squished together from our shredded cheese.
« Last Edit: November 29, 2016, 10:37:56 PM by waltertore »
SMILING WITH HOPE PIZZA MISSION STATEMENT
TO CREATE HOPE AND MEANING IN THE LIVES OF PEOPLE WITH DISABILITIES
http://www.smilingwithhopepizza.com/

Offline HarryHaller73

  • Registered User
  • Posts: 1270
  • I Love Pizza!
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #48 on: November 29, 2016, 10:39:17 PM »
Looks great HarryHaller73!

Norma

Thx, yours looks great too.

Next time I am going to make it a bit thicker and add more "cheese moons".  These pizzas are so crispy and addictive.

Offline HarryHaller73

  • Registered User
  • Posts: 1270
  • I Love Pizza!
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #49 on: November 29, 2016, 10:40:23 PM »
couple more

WOw, that pie looks NICE.  Lovely pepperoni too.

A D V E R T I S E M E N T


Offline waltertore

  • Lifetime Member
  • *
  • Posts: 3044
  • Location: Reno, Nevada
    • Smiling With Hope Pizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #50 on: November 29, 2016, 10:52:35 PM »
WOw, that pie looks NICE.  Lovely pepperoni too.

Thanks Harry and the same to your take :)  The pepperoni is a small meat company creation.  They don't advertise it and very few pizzerias use it - don't ship or sell retail.  I sent Norma some for her Caputo Cup pie and also brought some for her in Vegas for the Pizza Expo competition.  It has a great flavor.  I needed to spend more time flattening the edges.  I grew up with Star Tavern in NJ and they use rolling pins to get the edges flat.  The pizza tasted good and all of us working here liked it.  Walter
« Last Edit: November 30, 2016, 02:12:38 AM by waltertore »
SMILING WITH HOPE PIZZA MISSION STATEMENT
TO CREATE HOPE AND MEANING IN THE LIVES OF PEOPLE WITH DISABILITIES
http://www.smilingwithhopepizza.com/

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28714
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #51 on: November 29, 2016, 11:28:13 PM »
Wow Walter, 

Your sure did great on your pies.  I would love to try one of those.   :drool:

Norma

Online invertedisdead

  • Registered User
  • Posts: 3396
  • Rest In Pizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #52 on: November 30, 2016, 12:56:07 AM »
Nice pies everyone  :chef:

I'll try and fly one tomorrow.

Anybody know what flour they are using? Is the sauce straight tomato as Scott Weiner says in his Rubirosa video?

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28714
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #53 on: November 30, 2016, 08:51:26 AM »
Nice pies everyone  :chef:

I'll try and fly one tomorrow.

Anybody know what flour they are using? Is the sauce straight tomato as Scott Weiner says in his Rubirosa video?

Ryan,

I have no idea what flour they are using at Joe and Pat's.

This is Scott Wiener's video of the dough at Rubirosa.  That dough looks like a higher in hydration then what I tried.



Which video did you watch?  Was it the one with Sean Taylor?  I forget where the article is about Joe and Pat's, but think it said that there is a hard cheese added with the mozzarella, but don't know how it is added, whether it is in the sauce, or sprinkled  some where among the toppings.  I think that article is in the New York Times.

I was going to try a smaller dough ball that was from Craig's formulation, which was 65% hydration with 3% oil, but time ran out of time to be able to try that.

There is a fine line when trying a lower hydration dough of making a cracker and a foldable crust in bake times.

Norma

Offline HarryHaller73

  • Registered User
  • Posts: 1270
  • I Love Pizza!
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #54 on: November 30, 2016, 09:25:25 AM »
Nice pies everyone  :chef:

I'll try and fly one tomorrow.

Anybody know what flour they are using? Is the sauce straight tomato as Scott Weiner says in his Rubirosa video?

I tried All Trumps in my first attempt, it was a bit chewy for the style.  IMO, it tasted better with KABF in my second attempt.  I would guess it's a lower protein flour.

« Last Edit: November 30, 2016, 09:31:28 AM by HarryHaller73 »

A D V E R T I S E M E N T


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28714
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #55 on: November 30, 2016, 09:46:39 AM »
Scott Wiener posted this on the link on Reddit.

Quote
scottwiener 16 points 3 years ago
Tough to answer. In New York we have a crust most people would call "thin crust" but it's more of a standard crust around here. True thin crust is almost cracker-thin. I love the pizza at Rubirosa in Manhattan and Star Tavern in West Orange, NJ but there are tons more I like variation more than repetition in mu pizza diet.

https://www.reddit.com/r/IAmA/comments/1r85hg/iama_professional_pizza_enthusiasthistorian_nyc/

If anyone finds anymore links that can help please do so.


Norma

Online invertedisdead

  • Registered User
  • Posts: 3396
  • Rest In Pizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #56 on: November 30, 2016, 09:52:49 AM »
I tried All Trumps in my first attempt, it was a bit chewy for the style.  IMO, it tasted better with KABF in my second attempt.  I would guess it's a lower protein flour.



Thanks Harry, KABF is also what I'm trying.

Ryan,

I have no idea what flour they are using at Joe and Pat's.

This is Scott Wiener's video of the dough at Rubirosa.  That dough looks like a higher in hydration then what I tried.

https://vine.co/v/M0YPPQjUhqF/embed

Which video did you watch?  Was it the one with Sean Taylor?  I forget where the article is about Joe and Pat's, but think it said that there is a hard cheese added with the mozzarella, but don't know how it is added, whether it is in the sauce, or sprinkled  some where among the toppings.  I think that article is in the New York Times.

I was going to try a smaller dough ball that was from Craig's formulation, which was 65% hydration with 3% oil, but time ran out of time to be able to try that.

There is a fine line when trying a lower hydration dough of making a cracker and a foldable crust in bake times.

Norma

I can't find it for some reason but I saw it last night, it was from some NY news channel giving the anchorman a pizza tour to Prince St, Lombardi's, and Rubirosa. Scott said the sauce was straight tomato and the guest kept commenting on how much he liked the sauce. I saw another Rubirosa video where they show a small grate of hard cheese as the last step before baking. I know what you mean about the fine line, this is one I did a few months ago, probably the thinnest pie I've done, foldable. I'll post my results when I bake later on today. I think at 65% it would open up very easily with lots of extensibility.
« Last Edit: November 30, 2016, 09:57:14 AM by invertedisdead »

Offline HarryHaller73

  • Registered User
  • Posts: 1270
  • I Love Pizza!
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #57 on: November 30, 2016, 10:47:16 AM »
Tried All Trumps again, this third one was higher at TF 0.075 15oz doughball for a little over 16" pie.  This is the sweet spot for me.  Super crispy and very thin yet foldable.

Mind you, pounding and slapping a doughball to compress crumb will produce a thinner pie than using another method like hand stretching at same TF.  Also, the way it was fermented.  I think how Joe & Pat's opens their doughs is very important variable to their finished product.



« Last Edit: November 30, 2016, 12:24:23 PM by HarryHaller73 »

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28714
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #58 on: November 30, 2016, 10:56:16 AM »
Great job Harry!   :drool:  Thanks for the details and your workflow.

Norma

Online invertedisdead

  • Registered User
  • Posts: 3396
  • Rest In Pizza
Re: Joe & Pat's Pizzeria, Staten Island
« Reply #59 on: November 30, 2016, 02:39:57 PM »
That looks nice Harry, my TF was at .075 but after seeing your post last night I cut it down to .065 TF 17" = 418g.
What is your temp and bake time? I noticed you guys aren't getting the "burnt ends" - from searching a bit their pies seem somewhat inconsistent regarding rim size, burnt ends, and how far to the edge they sauce. I thought this slice I found online looked really good.


A D V E R T I S E M E N T


 

wordpress