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Author Topic: Joe’s Pizza NYC dough and sauce.  (Read 19433 times)

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Offline RHawthorne

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #100 on: October 26, 2021, 01:40:07 PM »
I just saw a picture of you with my Instagram friend Nick from Manoz pizza, along with other talented pizzaiolas. I just started following you on instagram. How would I convert 0.5% fresh yeast to IDY and ADY  In your experience Is there a difference between fresh yeast and IDY ADY? Hopefully soon I can get a slice at Bellucci. Thanks for your help.
AB has walked away from this forum, and I think he's left the pizzeria, too. Just wanted you to know so that you're not expecting a reply from him.
If we're not questioning the reason for our existence, then what the hell are we doing here?!

Offline onecheck

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #101 on: October 26, 2021, 02:28:20 PM »
AB has walked away from this forum, and I think he's left the pizzeria, too. Just wanted you to know so that you're not expecting a reply from him.

Thak's for the heads up

Offline Dasnyde4

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #102 on: November 17, 2021, 09:39:54 AM »
Anyone use IDY and convert for a 16 inch?  Was hoping to check my math.  I believe I multiply by .33 to convert from fresh yeast?

Online 02ebz06

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #103 on: November 17, 2021, 10:47:30 AM »
Anyone use IDY and convert for a 16 inch?  Was hoping to check my math.  I believe I multiply by .33 to convert from fresh yeast?

Here is a conversion table:

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Offline HansB

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #104 on: November 17, 2021, 10:50:51 AM »
Anyone use IDY and convert for a 16 inch?  Was hoping to check my math.  I believe I multiply by .33 to convert from fresh yeast?

Correct, easier than a chart.
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Online 02ebz06

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #105 on: November 17, 2021, 11:34:39 AM »
Correct, easier than a chart.

Boo Hoo, you don't like my chart.  :-D
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline HansB

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #106 on: November 17, 2021, 11:50:51 AM »
Boo Hoo, you don't like my chart.  :-D

Not that I don't like yours, I don't care for any.  :-D I like to do all my dough calculations manually.

The old Give a man a fish, Teach him to fish thing...
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Offline Dasnyde4

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #107 on: November 17, 2021, 01:06:55 PM »
Not that I don't like yours, I don't care for any.  :-D I like to do all my dough calculations manually.

The old Give a man a fish, Teach him to fish thing...

Awesome thanks! 

Offline onecheck

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #108 on: December 22, 2021, 07:18:29 AM »
Im stuck on the conversion of fresh yeast to IDY or ADY. What would be the total amount of yeast after conversion using IDY or ADY. using Joes recipe
100% All Trumps
57% Water
2.7% Salt
1.5% Sugar
0.5% Fresh Yeast

Thanks for you help
« Last Edit: December 22, 2021, 07:20:03 AM by onecheck »

Offline jkb

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #109 on: December 22, 2021, 07:55:28 AM »
Six.  The answer is always six.
John

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Offline onecheck

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #110 on: December 22, 2021, 08:48:53 AM »
How did you come up with six? I'm trying to learn the formula so I can tweak future dough recipes. Thanks

Offline jkb

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #111 on: December 22, 2021, 08:50:30 AM »
How did you come up with six? I'm trying to learn the formula so I can tweak future dough recipes. Thanks

George Carlin.
John

Offline onecheck

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #112 on: December 22, 2021, 09:29:07 AM »

Offline parallei

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #113 on: December 22, 2021, 12:49:36 PM »
Im stuck on the conversion of fresh yeast to IDY or ADY. What would be the total amount of yeast after conversion using IDY or ADY. using Joes recipe
100% All Trumps
57% Water
2.7% Salt
1.5% Sugar
0.5% Fresh Yeast

Thanks for you help

ADY = 0.42 x Fresh Yeast
IDY =  0.31 x Fresh Yeast

So your 2.2g Fresh Yeast would be:

ADY = 0.42(2.2g) = 0.92g

IDY = 0.31(2.2g) = 0.68g

Offline onecheck

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #114 on: December 22, 2021, 01:27:27 PM »
ADY = 0.42 x Fresh Yeast
IDY =  0.31 x Fresh Yeast

So your 2.2g Fresh Yeast would be:

ADY = 0.42(2.2g) = 0.92g

IDY = 0.31(2.2g) = 0.68g

Thank you for your response

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Offline parallei

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #115 on: December 22, 2021, 10:02:44 PM »
Thank you for your response

You are more than welcome!

Offline Matt619

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #116 on: January 11, 2022, 08:15:50 PM »
Well, you got the All Trumps part right...

Not same day dough.  Cold fermented for at least 12 hours and thrown out after 48.

100% All Trumps
57% Water
2.7% Salt
1.5% Sugar
0.5% Fresh Yeast


Pizza Sauce

It is Nina Tomatoes but not the same ones as the Nina's Costco.  Joe's uses D.O.P., Costco's is either San Marzano "style" or just not D.O.P.  I don't remember, but trust me - I verified that they were different about a year ago. 

Run the can through a hand food mill

Stir in sugar which is more or less 3T sugar = 28oz can

It's very basic.  What's great is the well-doneness that comes from baking at 625. And the cheese to sauce ration is great - it's like 3/4lb for 18" and a just full 8oz ladle of sauce.  Hard to duplicate that in most home ovens...

Thanks for all the great info Andrew.  Do you happen to know how many ounces of cheese Joe’s uses on their 20” pies?

Online politon

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Re: Joe’s Pizza NYC dough and sauce.
« Reply #117 on: January 11, 2022, 11:06:14 PM »
Thanks for all the great info Andrew.  Do you happen to know how many ounces of cheese Joe’s uses on their 20” pies?

This was covered in reply #12 at https://www.pizzamaking.com/forum/index.php?topic=66137.msg646666#msg646666

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