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Author Topic: Thoughts about attempting to reverse engineer a pizza  (Read 297 times)

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Offline PizzaSnob

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Thoughts about attempting to reverse engineer a pizza
« on: May 13, 2022, 05:58:27 PM »
Hi all, I've noticed a lot of people on this forum and off trying to reverse engineer pies that they have loved. I am looking to get as close as possible to a few pies I've seen however not sure completely where id start.

Free things I know and don't know.

- I know through posts and videos and pictures that there's a 3 day rise. I don't know of it's all fridge or rt.
- I know for the most part the type of flour being used.
- I don't know the hydration but it looks between 60 to 65% through the crumb
- I don't know if it's idy, biga, polish, autolyse, etc.
- they pizza has a number of shops so I don't see they making dough separately. It would most likely be done in one central location and distributed.
- no sugar is used. Kosher salt. I believe evoo.

So a you can see, I have some homework done. Any other thoughts that can aid me through this?

Offline 02ebz06

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Re: Thoughts about attempting to reverse engineer a pizza
« Reply #1 on: May 13, 2022, 06:01:43 PM »
Which ones are you trying to replicate ?
Some may have already done it.
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline PizzaSnob

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Re: Thoughts about attempting to reverse engineer a pizza
« Reply #2 on: May 13, 2022, 06:08:57 PM »
I'm going for Maker or Badiali style neo-neapolitan style.
Which ones are you trying to replicate ?
Some may have already done it.

Offline 02ebz06

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Re: Thoughts about attempting to reverse engineer a pizza
« Reply #3 on: May 13, 2022, 06:40:32 PM »
Well heck, I haven't heard of either and found nothing with  a search.
Do you have pictures or anything else that might help others ?  I'm at a loss.

Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline PizzaSnob

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Re: Thoughts about attempting to reverse engineer a pizza
« Reply #4 on: May 13, 2022, 06:49:36 PM »
Here are some pics

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Offline foreplease

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Re: Thoughts about attempting to reverse engineer a pizza
« Reply #5 on: May 13, 2022, 06:50:30 PM »
Well heck, I haven't heard of either and found nothing with  a search.
Do you have pictures or anything else that might help others ?  I'm at a loss.
Scott will know. Heck, Im interested in trying it now!
-Tony

Offline PizzaSnob

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Re: Thoughts about attempting to reverse engineer a pizza
« Reply #6 on: May 13, 2022, 07:27:43 PM »
Here are more pics of badiali and maker. I do love the blistering. I like the puffyness of makers crust. Barstool just visited both these spots. I think the temps are around 850 - I don't have the exact in hand but I could find them.
Scott will know. Heck, Im interested in trying it now!
« Last Edit: May 13, 2022, 07:30:40 PM by PizzaSnob »

Offline PizzaSnob

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Re: Thoughts about attempting to reverse engineer a pizza
« Reply #7 on: May 14, 2022, 09:35:19 PM »
Any thoughts from anyone with proper experience?

Offline Jackitup

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Re: Thoughts about attempting to reverse engineer a pizza
« Reply #8 on: May 15, 2022, 12:25:18 AM »
Peter (Pete-zza) has reversed engineered as many as anyone here I think!
Jon

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Offline Pete-zza

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Re: Thoughts about attempting to reverse engineer a pizza
« Reply #9 on: May 15, 2022, 01:47:36 PM »
PizzaSnob,

I responded to your PM.

Peter

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Offline PizzaSnob

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Re: Thoughts about attempting to reverse engineer a pizza
« Reply #10 on: May 15, 2022, 03:03:01 PM »
Thank you Peter and thank you for all those links. You're right about the ovens, however they are using Pizza Master, not fire. I will review some of those old posts. These pies are I think a hybrid of Neapolitan flour and a bread flour. Thank you again!
PizzaSnob,

I responded to your PM.

Peter

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