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Author Topic: Modernist Pizza  (Read 15010 times)

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Offline thezaman

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Modernist pizza
« Reply #20 on: October 04, 2021, 06:21:43 AM »
 I not only collect ovens. I am a pizza cookbook collector as well. So yes I bought the Modernist pizza cook books. Just started looking it over. A few things I noted the use of meat tenderizer as a dough relaxer. The addition of xanthum gum to thicken sauces. Addition of cornmeal in deep dish dough. Dislike of New Haven pizza. Using tomato soup as a sauce. They throw a lot of different ideas out there.
 Looks like the scientific info on doughs would be helpful.

Online Jon in Albany

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Re: Modernist pizza
« Reply #21 on: October 04, 2021, 07:12:06 AM »
Tomato soup? Are they making tomato soup or using a can?

When I think tomato soup, my first thought is Campbell's. There are definitely more tomato soups though.

Offline SonVolt

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Re: Modernist pizza
« Reply #22 on: October 04, 2021, 09:08:26 AM »
What purpose does the Cornmeal serve in the dough?

Offline scott r

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Re: Modernist pizza
« Reply #23 on: October 04, 2021, 09:35:29 AM »
dont like new haven pizza.... thats an out for me

Offline thezaman

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Re: Modernist pizza
« Reply #24 on: October 04, 2021, 09:48:56 AM »
 They used Campbellís tomato soup for a sauce on a margherita. Have not looked too deep into the books yet. Not sure if pm.com is mentioned at all. They have a nice piece on Derrick Tung complimenting his Detroit pizza and they liked it much better then the original Detroit pizza.
 The New Haven was burnt in their opinion. They have a modernist style new Haven in the recipe book.

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Offline scott r

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Re: Modernist pizza
« Reply #25 on: October 04, 2021, 10:08:17 AM »
They used Campbellís tomato soup for a sauce on a margherita.

that is so gross... too much sugar in there

Offline apizza

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Re: Modernist pizza
« Reply #26 on: October 04, 2021, 10:39:30 AM »
that is so gross... too much sugar in there

Also too much sodium, unless it was their low sodium version.
Marty

Offline DoouBall

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Re: Modernist pizza
« Reply #27 on: October 04, 2021, 10:28:34 PM »
that is so gross... too much sugar in there

if we start using campbell's tomato soup for our pizza sauce, we might as well use tortillas for our pizza base and call it a day. so much easier after all. or maybe we should use alphabet pasta as a pizza base - perfect! there, I said it. we don't need PM.com anymore.
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline RHawthorne

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Re: Modernist pizza
« Reply #28 on: October 04, 2021, 11:16:38 PM »
that is so gross... too much sugar in there
Don't ask why, but I tried a flatbread pizza from Panera a couple of months ago, and I could swear the sauce was tomato soup. It looked and tasted like it, and I was not into it. The rest of the pizza was not awful, certainly better than what you'd get from most cheap pizza chains. But the sauce was definitely not a good choice.
If we're not questioning the reason for our existence, then what the hell are we doing here?!

Offline Heikjo

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Re: Modernist Pizza
« Reply #29 on: October 05, 2021, 03:41:25 AM »
if we start using campbell's tomato soup for our pizza sauce, we might as well use tortillas for our pizza base and call it a day. so much easier after all. or maybe we should use alphabet pasta as a pizza base - perfect! there, I said it. we don't need PM.com anymore.
Imagine all the time and money we can save!
Heine
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Offline thezaman

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Re: Modernist Pizza
« Reply #30 on: October 05, 2021, 12:28:30 PM »
 On my original post I am reading more each day. They have a uno DD recipe that is close to what is published in PM.COM. Not sure but oil is a 38 percent which might be a lot higher then most recipes.

Offline typecase

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Re: Modernist pizza
« Reply #31 on: October 05, 2021, 09:54:50 PM »
I not only collect ovens. I am a pizza cookbook collector as well. So yes I bought the Modernist pizza cook books. Just started looking it over. A few things I noted the use of meat tenderizer as a dough relaxer. The addition of xanthum gum to thicken sauces. Addition of cornmeal in deep dish dough. Dislike of New Haven pizza. Using tomato soup as a sauce. They throw a lot of different ideas out there.
 Looks like the scientific info on doughs would be helpful.

How did you get it? I ordered from preordered from Amazon and was actually looking so foward to it I was salivating. I love their deep dive approach to testing and the photography is gorgeous. But my order is indefinitely delayed and every bookstore I called within 200 miles doesn't have it. Whats in their NY pizza sauce? I was hoping to try their NY pizza dough this weekend. ugh. 
« Last Edit: October 05, 2021, 09:56:28 PM by typecase »

Offline thezaman

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Re: Modernist Pizza
« Reply #32 on: October 08, 2021, 07:47:44 AM »
Not sure I can repeat the recipe on the forum? If it is allowed I will post the sauce and dough.

Offline Bill/SFNM

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Re: Modernist Pizza
« Reply #33 on: October 08, 2021, 07:50:38 AM »
Not sure I can repeat the recipe on the forum? If it is allowed I will post the sauce and dough.

Nope. Copyrighted material can't be posted.

Offline HansB

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"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

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Offline Bill/SFNM

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Re: Modernist Pizza
« Reply #35 on: October 08, 2021, 09:26:03 AM »
https://delishably.com/cooking-equipment/Fair-Use-And-Recipe-Copyright-Tips-And-Options

Steve, the owner of this site, has instructed the moderators to remove any copyrighted materials.

Offline thezaman

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Re: Modernist Pizza
« Reply #36 on: October 08, 2021, 10:28:51 AM »
Yes didnít think I could write it up. I can tell you it is a cooked sauce.

Offline jsaras

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Re: Modernist Pizza
« Reply #37 on: October 08, 2021, 11:47:20 AM »
Things have never been more like today than they are right now.

Offline RHawthorne

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Re: Modernist Pizza
« Reply #38 on: October 08, 2021, 02:23:32 PM »
Well, there's this: https://modernistcuisine.com/recipes/classic-pizza-sauce-recipe/
That sounds like a pretty garlicky sauce to me. I find it odd that they recommend dropping the amount of garlic used to make a marinara sauce instead.  Seems to me it would be the other way around. But to each their own.
If we're not questioning the reason for our existence, then what the hell are we doing here?!

Offline SonVolt

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Re: Modernist Pizza
« Reply #39 on: October 09, 2021, 10:18:57 PM »
Nope. Copyrighted material can't be posted.


Individual recipes can't be copyrighted, only collections of recipes.

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