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That looks delicious
Pizzeria & Restaurant Reviews / Pizza Lab - Nassau, the Bahamas
« Last post by Chronic mole on Today at 08:34:14 PM »
I had a NY style pepperoni pizza at “Pizza Lab” at Bahamar in Nassau, Bahamas. I spoke to the head chef and surprisingly  they make their NY style with 00 flour.

The crust was amazing - very soft. The pizza itself was good albeit slightly greasy and salty. It was certainly the best pie I’ve had in the Bahamas thus far.
Dough Ingredients / Re: 00 vs 0 Flour
« Last post by Pete-zza on Today at 07:39:15 PM »
Hi all,

I was wondering if someone could explain the differences between using 00 vs 0 flour in a typical home oven. I've seen in some posts that using 00 flour in a home oven is pointless, but I've also seen plenty of recipes that say 00 flour is best for pizza. Can anyone please enlighten me?


For definitions of Italian flour types see http://www.cooksinfo.com/italian-flours; see, also, this article in Italian which you might want to translate into English using Google Translate: https://bressanini-lescienze.blogautore.espresso.repubblica.it/2009/01/28/la-forza-della-farina/

For Italian regulation on wheat flours, see Reply 8 at https://www.pizzamaking.com/forum/index.php?topic=61800.msg615616#msg615616 ; see, also, Reply 10 at https://www.pizzamaking.com/forum/index.php?topic=62327.msg618980#msg618980

Dough Ingredients / Baking Soda in crust recipe - Mailard reaction ?
« Last post by ZekeTheCat on Today at 07:24:51 PM »
Was wondering if anyone has used a small amount of Baking soda in crust recipes to enhance crust browning from the Maillard reaction ?
Did it help any and how much to use per cup of flour ?

I've seen it used in meats , pretzels and some veggies but not sure about crusts.

Thanks for any info


Dough Ingredients / 00 vs 0 Flour
« Last post by ambiveillance on Today at 07:24:18 PM »
Hi all,

I was wondering if someone could explain the differences between using 00 vs 0 flour in a typical home oven. I've seen in some posts that using 00 flour in a home oven is pointless, but I've also seen plenty of recipes that say 00 flour is best for pizza. Can anyone please enlighten me?

Sicilian Style / Re: 12"x12" Cold rolled steel pans
« Last post by waltertore on Today at 06:47:20 PM »
I was reading about your pizzeria, sounds amazing and have to say love the “closing time”’ on your hours. Definitely a place I would make time to visit if I’m ever in your neck of the woods.

Thanks for checking us out. We rarely are still making pies past 7:45.  This model works for us as my wife and I work all hours and are senior citizens. We have a disabled dishwasher each day, and 2-3 non disabled people helping with topping/cutting pies, curbside pickup, and cleanup.  Our rent is cheap by big city standards and both of us working keeps labor costs low.   I get in around 10-11am after shopping for produce, do all preps, dough, and make all the pies, work/the ovens once we open. This all adds up to 50-60+ hours, 6 days a week for me at the shop. Judy works the phone, register, does the books/banking as well as keeping the house in food, clean clothes.   She is 68 and both of us have slowed down some and respect the age we are.  We are hoping to keep it up for as long as we can and can cut back further and still make a bit of $ as the aches and such get worse. People appreciate our old school vibe with quality/service and tolerate our odd hours. We are hoping the pans will be a nice way to keep some income when we retire. 
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by Papa T on Today at 06:39:17 PM »
I made a 10 inch, South Shore/pub/bar style pizza for lunch today. I was in the mood for an umami bomb kind of pizza, so this one has pepperoni, onion slivers, and anchovies. I used about 5 ounces of cheese, which is an equal blend I shredded from blocks of white cheddar, LMPS mozzarella, and Monterey Jack. I used about 3 ounces of sauce that I had made from crushed tomatoes and seasoned with EVOO (1 tbs), salt, black pepper, garlic and onion powder, dried oregano (½ tsp ea), and a ¼ tsp of fresh ground fennel seed.

Yesterday, I made a bulk batch of dough so that I could make two 200-205 gram dough balls. I mixed the ingredients in a bowl with a silicone spatula until there was not any loose particulate matter, which took about 2 minutes, then let it sit covered for about 15 minutes to rest. Then I mixed it again for about 3 minutes with the silicone spatula to fully incorporate everything, and left on the counter, covered with plastic wrap, to do a bulk RT ferment. About every 3 hours, I would do a stretch and fold of the dough several times, using damp hands.

At around the 9 hour mark, I did the stretch and fold and then portioned the dough into two approximately 205 gram chunks, shaping them into balls with an ever so slight amount of flour. I then put them in lightly oiled bowls to rise in the fridge for about 10 hours. I used one today, and will use the other one tomorrow (or maybe a midnight snack tonight). I took the dough out of the fridge and let it come to room temp for about 2 hours, so the dough was getting to that 24 hour mark. I opened the dough using a small bit of a 50/50 mix of flour and semolina on the counter, and then using my knuckles to stretch it to the 10 inches or so needed for the pan. I had about 1.5 tbs of corn oil in the 10x1 inch Lloyd pan.

I placed the dough in the pan and let it sit for about 15 minutes, then pulled to stretch it past the edges and let it relax back into place, nudging it to fit the pan well all the way around. It didn’t take much. I put the toppings on the pizza, and added bit of fresh grated parmesan cheese, and a dusting of dried oregano and fresh ground black pepper.

I put the pan into a 525F preheated oven with a stone on the bottom rack, and an empty rack in the middle. I started baking the pizza on the middle rack (without a stone) for 5 minutes, then rotated it 180 and put it on the bottom rack with stone for about 4 minutes. I removed it from the oven and extracted the pizza from the pan using an offset icing spatula and let it cool on a rack for a few minutes before cutting. Good bite, crunch, crisp, and umami bomb goodness.

Approximately 417 gram dough batch for two dough balls:

Flour, I used KABF, 234g, 100%
Water, 152g, ~90F, 65%
Corn Oil, 12g, 5%
Sugar, 12g, 5%
Salt, 5g, 2%
Yeast, I used SAF Red IDY, about 1.5g (0.5%), or about one-quarter and one-eighth teaspoon, but not that critical. Just use a scant more than ¼ tsp.
Dough Clinic / Re: Bottom Of Pizza Not Crisp.
« Last post by Peter B on Today at 06:30:06 PM »
My long held belief is that NY pizza is not crispy on the bottom, as the fold needs to happen.

"crispy" means different things to different people, but I think this is a good point.  I'd really like to see a pic of the underside.  There are a number of issues that could be at play here.  It's possible that you stretched it way too thin, or maybe you are shooting for a texture that is more designed from a greased pan, etc.
New York Style / Re: I think next day NY slices are the bomb
« Last post by GumbaWill on Today at 06:06:16 PM »
. Bake it, let it sit for a bit, then back in for a couple mins.

The compulsory slice photo and the tail of the tape.
The good:
The pastry and chocolate frosting turned out perfect. I am especially happy with the deep rich color, and flavor of the frosting. The flavor of the lemon filling is mind-numbing. I highly recommend being seated before your first bite. this will save you from a weak-kneed fall and injury.
The Bad:
The lemon filling is a little softer than I would have liked. This should be easy to fix with some stovetop cook time tweaking.
The attached supporting document includes the finalized ingredients and timings.  Thanks for reading and all the moral support!
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