Recent posts

#1

Sauce Ingredients / Cento San Marzano vs. Muir Gle...

Last post by spatel - Today at 01:51:47 AM

Planning a taste test between these two.

Anyone have any preferences? I'll be using whole peeled ones of each variety, but how do you feel about the Muir Glenn fire-roasted variety?

#2

Chicago Style / Re: Sauce Recipes for Chicago ...

Last post by xBOBxSAGETx - Today at 01:21:36 AM

So here's a recipe I've been using that I've really been enjoying. 

28oz can Kirkland San Marzano tomato's
14oz  Kirkland tomato paste
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp onion powder
1/2 tsp garlic powder 
1/2 tsp McCormick Italian seasoning
2 tbsp red wine vinegar (then more to finish by taste)
1-2 tsp fish sauce
1 tsp salt
1-2 tsp sugar


Taste and more than likely you'll need more acid via red wine vinegar and if you feel you need salt or umami add fish sauce.  If you feel it's lacking more herb just add more Italian seasoning.  If you feel it's lacking sweetness add another tsp of sugar.  I feel like Chicago thin sauce is so regional and whatever you're used to may be sweeter or more herb forward.  I feel that the salt should slightly pierce through the sauce in pizza, herb should definitely
Be noticeable but not overpowering.  Acid should be there so that the paste just doesn't taste so damn paste-y and sugar is subjective but I feel like it should just be there to round everything out.  I've played with anchovy paste and fish sauce and fish sauce definitely adds an umami profile that I've had before, it kinda reminds me of Chicago Dough Company from Richton Park.  But whatever you do is after you cook a pizza if you can say "damn it taste like tomato paste" it more than likely needs fish sauce or sugar. 

#3

Prep Equipment / Re: Looking to get a KYS Pro B...

Last post by Shanksworthy - Today at 12:53:36 AM

I think what she means by "special motor" is that it is a 110v version.  The currency in the quote she gave me is in USD.

I didn't place an order yet because of the Canada Post strike, but she did mention other shipping options, DHL, UPS and Fedex.

This is the conversation I just had with Elsie, I'm a little concern when I asked how the package is going to be shipped when it arrives to Canada (Canada Post or courier).  I don't know if she was avoiding the question or if it was just a language barrier.  Was she initially going to have the package shipped and see what happens lol?  Say if the strike is still going and my mixer is sitting there at Canada Post or possibly lost. Thanks

We eventually synced, and she mentioned the other shipping options, DHL, UPS and Fedex.

Hmm... so ambiguous. I can't work out if she's saying those other options will continue to carry the package the rest of the way after it arrives in Canada, or if she just doesn't know. I hope that strike ends soon. Even after conversion to CAD, it's a good price for such a solid looking unit.

#4

Shop Talk / My last pie to come out of Smi...

Last post by waltertore - Today at 12:27:15 AM

Ellie Olson just sent me this video of my last pizza to come out of smiling with hope pizza. Hard to believe it is over 2 years already.  Time is a weird thing. After watching this I feel like I will be going to the shop tomorrow... Judy and I created every inch of the place from recipes to vibes.  That was such a gift to be able to do that.  It was surreal night for this Jersey boy.  I am glad the last one came out good and if anyone wants to learn my mojo with opening a shop let me know.  Retirement is a bit dull (https://static.xx.fbcdn.net/images/emoji.php/v9/t4c/1/16/1f642.png)


last pizza from Similing with Hope Pizzeria

#5

Pizza Toppings / Highlander pizza

Last post by spatel - Yesterday at 09:46:22 PM

At Joe Beddia's pizzeria in Philadelphia, all the pizzas have "highlander" on them. See below for a link to the menu.

https://static1.squarespace.com/static/5c6c6c2cd74562a8dedfebeb/t/67218889b87eab7b37ea7cbf/1730250889591/Menu+-+Beddia+10.29.2024.pdf

What is highlander? Is it a mild, creamy raw milk baby Gouda-style cheese (https://calkinscreamery.com/shop/p/highlander)? Is it the cocktail, is that added to the sauce? What's going on?


For previous discussion on Beddia, his pizzeria, and his book Dough Camp, please see elsewhere in the forum:
https://www.pizzamaking.com/forum/index.php/topic,45817.msg459312.html#msg459312
https://www.pizzamaking.com/forum/index.php/topic,47357.msg474896.html#msg474896
https://www.pizzamaking.com/forum/index.php/topic,25094.msg253195.html#msg253195
https://www.pizzamaking.com/forum/index.php/topic,81891.msg764671.html#msg764671

#6

Prep Equipment / Re: Looking to get a KYS Pro B...

Last post by Chopper01 - Yesterday at 09:44:36 PM

I'm looking for one of these from Canada as well. There's one available on Alibaba Express for $1300 CAD w/free shipping, but your quoted price is much better, assuming it is in CAD. So I'm interested to hear your update. Also, any idea what she means by "special motor"? Is it some sort of upgrade?

I think what she means by "special motor" is that it is a 110v version.  The currency in the quote she gave me is in USD.

I didn't place an order yet because of the Canada Post strike, but she did mention other shipping options, DHL, UPS and Fedex.

This is the conversation I just had with Elsie, I'm a little concern when I asked how the package is going to be shipped when it arrives to Canada (Canada Post or courier).  I don't know if she was avoiding the question or if it was just a language barrier.  Was she initially going to have the package shipped and see what happens lol?  Say if the strike is still going and my mixer is sitting there at Canada Post or possibly lost. Thanks

We eventually synced, and she mentioned the other shipping options, DHL, UPS and Fedex.

#7

General Pizza Making / Re: PJ'z sourdough pizza exper...

Last post by Decoy205 - Yesterday at 09:33:00 PM

That last pie looks great PJ!  I like the combo you had going.  Your recipe is very similar to mine . 62% all trumps.  

I never tried higher hydration with all trumps.  I feel like it will proof really fast.  60-62 is my sweet spot for that flour in my oven. 

I tried those tomatoes too.  And I like them a lot.  They are pricey so I'll I usually don't get em.  

Looks like you're building a nice little business there!

#8

Prep Equipment / Re: Looking to get a KYS Pro B...

Last post by Shanksworthy - Yesterday at 08:59:25 PM

Thanks for the details. 

This is the txt on WhatsApp that I received from Elsie at Guangzhou Zhibao.  I have a feeling I might pull the trigger considering the cost and that the spiral mixer has a removable bowl which is what I am looking for.  Just want to give it a little time to make a final decision.

I need to confirm if that is in CAD and not USD.  Elsie did mention shipping to Canada in the quote.

I'm looking for one of these from Canada as well. There's one available on Alibaba Express for $1300 CAD w/free shipping, but your quoted price is much better, assuming it is in CAD. So I'm interested to hear your update. Also, any idea what she means by "special motor"? Is it some sort of upgrade?

#9

General Pizza Making / Re: PJ'z sourdough pizza exper...

Last post by PapaJawnz - Yesterday at 07:46:19 PM

Another beauty pie Papa J.

Do you ever play around with higher hydration 65-68% range? I've never heard of gray salt what's that stuff, and don't say salt that is gray 

Thanks dude!  I've tried up to 70% hydration but only on detroit style.  I think I may have maxed at 65 for a new york style.  I'd like to try a higher hydration sometime and see what it's all about.  They gray salt is a sea salt from France, it is lumpy and moist.  I dry it out and use it in my shaker, apparently it has a lot of trace minerals and has less sodium.

https://www.amazon.com/dp/B00L5PNECU/?tag=pmak-20

#10

New York Style / Re: 7 minute New York bake

Last post by Pizzaman106 - Yesterday at 07:37:25 PM

Here are some 3 minute bakes in a wood fired oven. 30 hour room temp ferment. Thank you to @Jackie Tran and @TXCraig1 for all the resources and help.