Joe’s Pizza California (Vito video)

[9slicePie]

[jsaras]

Cribsheet notes

[9slicePie]

Cribsheet notes

Nice.  (You put that together?)

Btw, apparently, this place has no affiliation with the Joe’s Pizza in New York.

[jsaras]

Nice.  (You put that together?)

Btw, apparently, this place has no affiliation with the Joe’s Pizza in New York.

Yes, though the sugar and salt quantities for the sauce mentioned in the video was confusing.

[hammettjr]

Pretty good video, it's rare to get behind the scenes, so I'll take it.

But once again we didn't get to see what went into the sauce. He appeared to deliberately block it from the cameras and quietly mix stuff into a cup.

And the proofing container exchange was interesting, went something like:
Make sure you tell them all the secrets, you spread oil into the container.
- yeah oil
Olive oil.
- yeah (while the camera shot is blocked by a large tub of crisco)

[Swinger-mike]

The guys last name is Vitale, just as the orginal joe's in new york so I assume they are probably related and had a falling out?
Seems to be a common thing when employees leave and open their own and copy the original or even family members do their own thing like at Di fara, theres more drama and fighting in pizza than any soap opera

But I am confused about the shortening, he says he want the pizza as crispy as possible, wouldnt shortening be counterproductive even just a small amount on the outside of the doughball?

[jojoscircus]

Pretty good video, it's rare to get behind the scenes, so I'll take it.

But once again we didn't get to see what went into the sauce. He appeared to deliberately block it from the cameras and quietly mix stuff into a cup.

And the proofing container exchange was interesting, went something like:
Make sure you tell them all the secrets, you spread oil into the container.
- yeah oil
Olive oil.
- yeah (while the camera shot is blocked by a large tub of crisco)

So lets assume there is some fat in the dough...   Is Crisco used at the same percentages as Olive Oil would be ?

[hammettjr]

So lets assume there is some fat in the dough...   Is Crisco used at the same percentages as Olive Oil would be ?

I wasn't implying that the crisco was in the dough. It was only visible when he was brushing the containers.

[jojoscircus]

I wasn't implying that the crisco was in the dough. It was only visible when he was brushing the containers.

agreed.    But now Im wondering if crisco could replace oil with success in a variation of this dough. 

[[email protected]]

agreed.    But now Im wondering if crisco could replace oil with success in a variation of this dough.

In some of Norma's videos, Frank Giaquinto mentions using shortening in the dough recipe at some of the places he worked. Vegetable shortening makes for crisp Christmas cookies, perhaps used appropriately can do something similar in pizza crust.
 

[Pizza_reviews_on_the_go]

Unbleached All Trumps if you look carefully. I know that flour gets a bad rap but there appears to be higher quality versions of it. I also think the Crisco could be for frying other menu food items and not necessarily used for the pizza. I never heard of anyone using Crisco in dough.

[foreplease]

…I never heard of anyone using Crisco in dough.

It’s not uncommon in yeasted breads.

[texmex]

So lets assume there is some fat in the dough...   Is Crisco used at the same percentages as Olive Oil would be ?

When substituting olive oil with lard, shortening or butter, I use the same amounts interchangeably.

[[email protected]]

So lets assume there is some fat in the dough...   Is Crisco used at the same percentages as Olive Oil would be ?

The Dough Doctor confirms texmex. Use equal measure.  https://www.pizzamaking.com/forum/index.php?topic=65648.msg642312#msg642312

[[email protected]]

Sounds like it should be liquified and added after flour is fully hydrated

[Georgev]

I think the crisco is for the pans. Correct me if I’m wrong but all trumps that he uses the un bleached is the only available one in California. Cali doesn’t allow bromate in the flours. I might be wrong though. I use the same container in my shop for water as well. I’m a bit above the upper lip and that’s about 60% hydration. He’s a bit more so my guess is somewhere in the 61.5 62% max.

[scott r]

You are correct George.  Non bromated General Mills flours will have that green lettering on the bag, while the bromated versions have red lettering, and those are not legal in California.

[arabpizzalover]

I live in Northern Cali but I was in LA 2 weeks ago. I made sure to stop by the Joe's in Downtown LA. Their pizza is pretty good. I'd say the thing I like about it the most compared to other California NY Pizzas that I've tried is it's light and not greasy. The overall taste was pretty good but I've made better pizza at home. If you don't use a dough starter, I'd highly suggest you do when making your pizzas. I noticed a lot of these pizzerias don't use starters. At the end of the day if you're looking for a decent NY Slice on the go and you're in LA stop by Joe's.  And yes it is completely separate from Joe's In New York.

[arabpizzalover]

Cribsheet notes

Hmmmm 440 grams is equal to 15.5 Ounces. That seems like it's too small for an 18 inch NY Pizza. I've seen a lot of people suggest 455 grams for a 16in pizza. Using the same formula you can say 511 grams is what you'd need for an 18 inch NY pizza. Too bad my oven maxes out at 16. But I'm gonna make some pizza on Saturday or Sunday and I usually stretch out my pizzas pretty thin.