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Author Topic: My attempt at Aimless Ryan's Tommy's Pizza clone.  (Read 5867 times)

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Offline 333meg

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #60 on: August 28, 2016, 07:00:01 PM »
Curious to know if you noticed the taste of fennel in your sauce at either of the 2 locations.

Hi Ted, I am very behind! I do have something to say about the fennel thing. I did not notice any presence of fennel at Tommy's during our recent visit, not at all, nor have I ever. I will however write up my fennel notes on Ryan's thread because it's where the conversation began. Ryan and I spoke about it and I think it's very interesting.
Pursuing pizza has put me into an airplane, in a car and on road trips of hundreds of miles...

Offline 333meg

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #61 on: August 28, 2016, 07:21:11 PM »
Ryan! Thanks so much for the write up because I have been swamped. As we sat there, we analyzed and enjoyed every single moment. The smell as we entered...classic Tommy's and something more to look at (or smell rather) in the future. Maybe we can learn something from the smell. Also, as we ate I began talking about the malt flavor and my last Tommy's visit at the Dublin location, it was very present. This recent visit, it was not. I was talking about it and said to some affect...I wish someone would tell us how to bring the malt favor in. Ryan's response? I can't quote but he said something like, I think that's going to be up to us...I love that and it's so true. So we're on it! I'll figure out baker's percentages and then I'll be all the better. My life is so much richer because of Pizzamaking.com and not just because of the extra cholesterol lining my arteries. All you guys and this site have brought a lot of joy to my life! And thank you Ryan.
« Last Edit: August 28, 2016, 07:23:26 PM by 333meg »
Pursuing pizza has put me into an airplane, in a car and on road trips of hundreds of miles...

Offline Aimless Ryan

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #62 on: September 07, 2016, 12:50:34 PM »
OK, I need to let y'all know 333meg produced the most awesome looking blistered crust a few days ago. She sent me a picture, so I've been waiting for her to share a recap and some more pictures. Hopefully this post will motivate her.
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline 333meg

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #63 on: September 08, 2016, 04:15:26 PM »
Yes, Indeed I had a great result, by far my best yet and I owe it all to Fazzari and of course Ryan...Fazzari said don't forget "time". So that's what I did, I gave the skin in the fridge time. I was just blown away by the result. I was beyond happy and excited!

I made Ryan's recipe, the one that I began this thread with, I used sugar no malt, I also used lard rather than crisco but everything else was the same. Well I did dock the dough, I had to get rid of my bubble problem once and for all. I made pizza #1 the same as I have been. Once rolled out, the skin was in the fridge for only 4 hours. My friend came over and the pizza came out pretty good and we enjoyed it.

But for skin #2, I gave it what Fazzari recommended, time. I rolled out the dough when my friend left and I left the skin in the fridge for 16.5 hours (covered loosely in plastic wrap). I baked it as I normally do (but docked) and have been doing but what a difference a day makes! I was in awe. It was crispy and crunchy but not too much so. There were beautiful blisters on the underside of the cooked pizza and just a few bubbles on top. It was by far my best attempt at Ryan's Tommy's pizza clone. I surprised myself, I couldn't believe I made it, it was that good! With pie#2 , I ran out of the Belgiosso Provo I had been using so I used Boar's Head Provo for the first time, it was quite greasy in comparison. I don't mind a little grease but I will keep looking for a better provolone to use. Maybe next time I will use 50/50 of them both. Thank you Fazzari and thank you Ryan for this wonderful gift of pizzamaking.
Pursuing pizza has put me into an airplane, in a car and on road trips of hundreds of miles...

Offline bigMoose

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #64 on: September 08, 2016, 07:58:52 PM »
Meg thanks so much for sharing your refinements, you pie looks fantastic! 
All the best, Dave

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Offline tedcholl

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #65 on: September 09, 2016, 01:00:30 PM »
Looks fantastic!   Congratulations and thanks for sharing!

Online invertedisdead

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #66 on: September 09, 2016, 03:10:22 PM »
Killer cracker right there!

Offline Floridian

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #67 on: September 09, 2016, 05:42:03 PM »
Wow! Looks great!

I just mixed the dough for two pies. Going to bench rest the dough for 24 hours. I once saw a dude at Tommy's campus lugging up a large lexan pan full of risen dough from the basement.

Hopefully will be better than my last effort
Tommy's pizza fan. Trying to emulate Tommy's using Aimless Ryan's recipe

Offline 333meg

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #68 on: September 13, 2016, 04:37:38 PM »
Thank you to all of you guys, you're very nice!  I was quite proud of myself I have to say. From the beginning of this thread until now is a big learning curve with a lot more learning to come, and fun all the way around.

Floridian, It's those details little by little that can make a difference in trying to nail it all down. Do I remember you saying you had a friend who used to manage a Tommy's? I would love to know more. In Ryan's thread someone commented that they only had to add water to the dry ingrediants to mix the dough. Do you know anything about that?  I look forward to reading how your current attempt goes!
Pursuing pizza has put me into an airplane, in a car and on road trips of hundreds of miles...

Offline RockyMountainPie

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #69 on: September 18, 2016, 04:44:13 AM »
Tim! I love your pizzas. They look amazing...and you like the Ezzo? It's excellent isn't it? So since I keep fighting the enormous bubbles...did u dock the dough? Your pizzas look so perfectly even. I've already made my mind up to dock my next dough even if it's not what Tommy's does.  Also, what cheese did you use? I like the way your cheese looks all melted and yummy. Also, did you bake directly on a stone? I'd love your thoughts. Thank you so much for sharing Tim, it's greatly appreciated.

Sorry it's taken so long to respond.  Thanks for your compliments on my pizza.  I really do like the Ezzo -- I think it's even better than Vermont Smoked and Cured.  I didn't dock the pizzas in the photos I posted but I didn't do the lamination process on these skins -- I just rolled them out once and cut them to size.  The cheese I used was a whole milk mozzarella called Villa Frizzoni.  I got it at a Shamrock Whole foods Distributor.  I like it a lot.  I baked these pizzas in my Blackstone at temps of 600 to 700 degrees.

I'm looking forward to seeing more of your pizzas.  You're doing a great job with them!

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Offline 333meg

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #70 on: February 04, 2017, 06:08:47 PM »
Well I had to take a break from making pizza for awhile as I have learned that indeed, my pizza obsession can and will make me fat ;-). Actually I think it's more of a lack of exercise thing but regardless, I'm back at it now. Also, being winter and cold outside makes preheating the oven for an hour much more tolerable than the hot days of summer.

My attempt dated 01.07.17 had me using a high gluten flour for the first time, buoyed by Floridian's dumpster dive discovery of the Bellissimo flour Tommy's uses. I bought it from our local Bulk Food Depot with the name, Sir Lancelot high gluten flour at 14% protein. That dough was so springy that it was nearly impossible to roll out. I dropped a couple F bombs I have to say and I almost gave up, I rolled non stop with my trusty marble rolling pin for over an hour. Whew!

At the behest of my partner, it was also the first time I topped the pizza with something other that just pep, so I threw on some Carfagna's mild Italian sausage and some mushrooms. I prefer just pep! It was the first time using Carfagna's deli counter pepperoni and oh my god, wow! If you are in, near or passing by Columbus, pick up some of their pepperoni. It baked up so crispy, I would have thought it was Ezzo. The guy at the counter and I conversed pep talk back and forth until a piece of pep he let me try got lodged in the back of my throat, ending an otherwise lovely chat. So I never got the clarification on what was the name of the pepperoni. I asked if it was Pavone and he said no.

As for my pie, my main sticking point, pardon the pun, was that my pizza got stuck on my peel pre launch. I don't know why because I topped it immediately, I even had the peel outside before topping to keep it cool. So in order for it to slide off I picked up the edges and sprinkled flour. It worked, it got the pizza to slide off the peel but Tommy's doesn't flour, semolina or cornmeal dust their dough. It messed up the bottom magic mojo a lot, and though I got some blisters, I just couldn't get passed the flour flavor.

Then I had the bubbles...I docked the dough so it must have been the high gluten flour. I grabbed my bubble popper and popped away but to no avail. It's interesting that when I first began making pizza, what a freak I'd turn into, and now? I just said to myself, "let 'em bubble." I snapped photos showing the bubble wreck but as the pizza was so hot I took a spatula and smoothed them all out, and that worked out really well. I just keep living and learning, and eating pizza and gaining weight but all with a smile on my face. Thanks Ryan!
Pursuing pizza has put me into an airplane, in a car and on road trips of hundreds of miles...

Offline Aimless Ryan

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #71 on: February 09, 2017, 09:01:40 AM »
The bite shot looks awesome! (I love bite shots.)

I guess difficulty rolling the dough may be one reason why I have always used AP flour for this style. If I was trying this with high gluten flour, since we haven't found an avenue to buy the flour Floridian found in Tommy's dumpster, I'd be inclined to try a brand of flour on the low-protein end of the high gluten window. But for reasons like difficulty rolling the dough, I'd more likely use a bread flour.

If you're interested, 333meg, I have some brands of flour you might want to try. Superlative, Full Strength, All Trumps (bromated and unbromated), Power, and Mondako. I wouldn't even think about using All Trumps or Power without a sheeter, but I do have them. The other brands, I feel, would be worth trying out. And since you make pizza infinitely more frequently than I do (and sometimes drive an hour and a half one-way to treat me to lunch), you might as well have some of that stuff.
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline clarkth

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #72 on: February 09, 2017, 02:25:16 PM »
.... I wouldn't even think about using All Trumps or Power without a sheeter, but I do have them...

I agree.  I use All Trumps for every other type of pizza but it's very hard to roll out by hand even with a big, heavy rolling pin and warming up the dough for a while beforehand.  I'm basically using KAAP for thin/cracker crusts now

Offline 333meg

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #73 on: May 14, 2017, 05:53:56 PM »
This attempt had me using IDY and I don't know if it's the reason why my crust was difficult to roll out again but it was. I otherwise used KAAP flour as I had always used previously before the high gluten situation. I also baked my pie on parchment on the stone so that my launch would go smoothly. The launch went well but the parchment caused the bottom crust to be laden with grease. I'm guesssing the porous stone used alone is wicking grease away while baking? I'm not sure.
Pursuing pizza has put me into an airplane, in a car and on road trips of hundreds of miles...

Offline 333meg

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #74 on: May 14, 2017, 06:09:00 PM »
I had a backlog of pizza making adventures so I'm going to update them now. This attempt was on 02.02.17 and it had me going back to the basics of Ryan's recipe that got me started. The bottom browned up very nicely and I got lovely blisters as well. I love this pepperoni from Carfagna's. It inexpensive and easy for me to obtain, win-win.
Pursuing pizza has put me into an airplane, in a car and on road trips of hundreds of miles...

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Offline 333meg

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #75 on: May 14, 2017, 06:25:05 PM »
Attempt 03.07.17 was another original Ryan recipe, it continually wins out against any changes I have attempted to make. It turned out great but it had me returning to the idea that I need to find a better cheese combination that is closer to Tommy's taste. I used 50% Giant Eagle provolone and 50% Belgiosso "mild" provolone although it tastes very strong.
Pursuing pizza has put me into an airplane, in a car and on road trips of hundreds of miles...

Online invertedisdead

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #76 on: May 15, 2017, 02:32:50 PM »
Nice pies Meg!

Offline Floridian

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #77 on: June 05, 2017, 09:02:44 PM »
Looks great Meg! I too had a problem with the pie sticking to my peel. I would leave the skin exposed to the air to dry it out a bit as per Ryan but when I tried to slide the pie onto the stone, toppings and sauce would slide off. I finally tried a dusting of cornmeal on the peel and haven't had any issues since.
Will post some pics when I get a chance of my latest efforts
Tommy's pizza fan. Trying to emulate Tommy's using Aimless Ryan's recipe

Offline 333meg

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #78 on: July 08, 2017, 05:12:07 PM »
Attempt 05.12.17 I wanted to see how the dough performed with making it in the morning and rolling it out just before baking, all in the same day, because why not? It was also my first time that I used KABF. Just to cut to the chase, it was amazing. It did lack the blisters on the bottom but it barely registered because the crust was so crunchy. It had the exact kind of crunch I love and what I am always shooting for. For the cheese I used 50/50 Belgiosso mild Provo and Boar's Head LMWM mozz. I didn't have a problem with my launch surprisingly. My main takeaway is that I can make an appreciably decent version all in one day.
Pursuing pizza has put me into an airplane, in a car and on road trips of hundreds of miles...

Offline 333meg

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Re: My attempt at Aimless Ryan's Tommy's Pizza clone.
« Reply #79 on: July 08, 2017, 05:32:23 PM »
Attempt 05.18.17 This attempt was not nearly as good as my last and not crunchy. I am guessing because it was extremely hot and humid. The best part of the whole experience was that for the very first time I used my scrap dough to engineer another pie and boy am I glad I did. Why haven't I used it before? I have no idea! I will say that my pizza views were a little skewed because Ryan and I had recently eaten at another Columbus, Ohio iconic pizzeria, Rubino's, in Bexley. Their pizza is so wafer thin and utterly incredible, I could think of nothing else for several days. So it's what was on my mind as I rolled out my scrap dough pie. I rolled it as thin as humanly possible, not caring about what it looks like, and wow, wow, wow. I was a very happy girl. The photos are of my scrap dough thinnest of the thin variation.
Pursuing pizza has put me into an airplane, in a car and on road trips of hundreds of miles...

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