Author Topic: Joe’s Pizza NYC dough and sauce. (Read 23436 times)

RHawthorne · « **Reply #100 on:** October 26, 2021, 01:40:07 PM »

Quote from: onecheck on October 25, 2021, 09:15:52 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.

onecheck · « **Reply #101 on:** October 26, 2021, 02:28:20 PM »

Quote from: RHawthorne on October 26, 2021, 01:40:07 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

Dasnyde4 · « **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?

02ebz06 · « **Reply #103 on:** November 17, 2021, 10:47:30 AM »

Quote from: Dasnyde4 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?

Here is a conversion table:

HansB · « **Reply #104 on:** November 17, 2021, 10:50:51 AM »

Quote from: Dasnyde4 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?

Correct, easier than a chart.

02ebz06 · « **Reply #105 on:** November 17, 2021, 11:34:39 AM »

Quote from: HansB on November 17, 2021, 10:50:51 AM

Correct, easier than a chart.

Boo Hoo, you don't like my chart.

HansB · « **Reply #106 on:** November 17, 2021, 11:50:51 AM »

Quote from: 02ebz06 on November 17, 2021, 11:34:39 AM

Boo Hoo, you don't like my chart.

Not that I don't like yours, I don't care for any.

I like to do all my dough calculations manually.

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

Dasnyde4 · « **Reply #107 on:** November 17, 2021, 01:06:55 PM »

Quote from: HansB on November 17, 2021, 11:50:51 AM

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

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

Awesome thanks!

onecheck · « **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

jkb · « **Reply #109 on:** December 22, 2021, 07:55:28 AM »

Six. The answer is always six.

onecheck · « **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

jkb · « **Reply #111 on:** December 22, 2021, 08:50:30 AM »

Quote from: onecheck 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

George Carlin.

onecheck · « **Reply #112 on:** December 22, 2021, 09:29:07 AM »

Quote from: jkb on December 22, 2021, 08:50:30 AM

George Carlin.

LOL

parallei · « **Reply #113 on:** December 22, 2021, 12:49:36 PM »

Quote from: onecheck 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

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

onecheck · « **Reply #114 on:** December 22, 2021, 01:27:27 PM »

Quote from: parallei on December 22, 2021, 12:49:36 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

parallei · « **Reply #115 on:** December 22, 2021, 10:02:44 PM »

Quote from: onecheck on December 22, 2021, 01:27:27 PM

Thank you for your response

You are more than welcome!

Matt619 · « **Reply #116 on:** January 11, 2022, 08:15:50 PM »

Quote from: Andrew Bellucci on November 05, 2020, 09:20:21 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?

politon · « **Reply #117 on:** January 11, 2022, 11:06:14 PM »

Quote from: Matt619 on January 11, 2022, 08:15:50 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

wilson502 · « **Reply #118 on:** April 03, 2022, 01:34:30 AM »

Thx for the recipe Andrew. I took a stab at this recipe in my Ooni Koda 16 with a steel plate replacement. I subbed Honey for sugar and used 0.25% IDY instead of Fresh yeast. I used Graincraft Power Flour as All Trumps is not available around here and Power Flour performs exceptionally well. I think maybe for this particular recipe I should swap in my stock stone as its cooked a bit more than a typical Joes pizza. Either way came out very tasty.

NYSS · « **Reply #119 on:** April 03, 2022, 12:07:16 PM »

Quote from: wilson502 on April 03, 2022, 01:34:30 AM

Thx for the recipe Andrew. I took a stab at this recipe in my Ooni Koda 16 with a steel plate replacement. I subbed Honey for sugar and used 0.25% IDY instead of Fresh yeast. I used Graincraft Power Flour as All Trumps is not available around here and Power Flour performs exceptionally well. I think maybe for this particular recipe I should swap in my stock stone as its cooked a bit more than a typical Joes pizza. Either way came out very tasty.

Looks great!

Sugar will make it brown quicker and easier especially at high temps in an Ooni.

Sugar is more for helping to brown in home ovens where you can't get super high temps.