A D V E R T I S E M E N T

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

0 Members and 1 Guest are viewing this topic.

#### RHawthorne

• Supporting Member
• Posts: 1458
• Location: SW MI
• I Love Pizza!
##### 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?!

#### onecheck

• Registered User
• Posts: 35
• Location: NY
• Live, Love, Pizza!
##### 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.

#### Dasnyde4

• Registered User
• Posts: 111
• Location: Mount Joy, PA
• I Love Pizza!
##### 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?

#### 02ebz06

• Posts: 7061
• Location: Rio Rancho, NM USA
##### 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:

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

#### HansB

• Posts: 6567
• Location: Detroit, MI
##### 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.
Instagram @hans_michigan

A D V E R T I S E M E N T

#### 02ebz06

• Posts: 7061
• Location: Rio Rancho, NM USA
##### 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.
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

#### HansB

• Posts: 6567
• Location: Detroit, MI
##### 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.

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...
Instagram @hans_michigan

#### Dasnyde4

• Registered User
• Posts: 111
• Location: Mount Joy, PA
• I Love Pizza!
##### 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.  I like to do all my dough calculations manually.

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

Awesome thanks!

#### onecheck

• Registered User
• Posts: 35
• Location: NY
• Live, Love, Pizza!
##### 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 »

#### jkb

• Supporting Member
• Posts: 8166
##### 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

A D V E R T I S E M E N T

#### onecheck

• Registered User
• Posts: 35
• Location: NY
• Live, Love, Pizza!
##### 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

#### jkb

• Supporting Member
• Posts: 8166
##### 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

#### onecheck

• Registered User
• Posts: 35
• Location: NY
• Live, Love, Pizza!
##### Re: Joe’s Pizza NYC dough and sauce.
« Reply #112 on: December 22, 2021, 09:29:07 AM »

#### parallei

• Posts: 3153
• Location: Denver, CO
##### 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:

IDY = 0.31(2.2g) = 0.68g

#### onecheck

• Registered User
• Posts: 35
• Location: NY
• Live, Love, Pizza!
##### 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:

IDY = 0.31(2.2g) = 0.68g

A D V E R T I S E M E N T

#### parallei

• Posts: 3153
• Location: Denver, CO
##### Re: Joe’s Pizza NYC dough and sauce.
« Reply #115 on: December 22, 2021, 10:02:44 PM »

You are more than welcome!

#### Matt619

• Registered User
• Posts: 15
• Location: California
• I Love Pizza!
##### 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?

#### politon

• Registered User
• Posts: 235
• Location: Moline, IL
##### 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

#### wilson502

• Registered User
• Posts: 29
• Location: Lynnwood, WA
• I Love Pizza!
##### Re: Joe’s Pizza NYC dough and sauce.
« 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.
« Last Edit: April 03, 2022, 02:24:40 AM by wilson502 »

#### NYSS

• Registered User
• Posts: 40
• Location: United States
• I Love Pizza!
##### Re: Joe’s Pizza NYC dough and sauce.
« Reply #119 on: April 03, 2022, 12:07:16 PM »
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.

A D V E R T I S E M E N T