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Author Topic: Re: Matt's NY Pizzeria Visits  (Read 16695 times)

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Offline hammettjr

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Re: Matt's NY Pizzeria Visits
« Reply #120 on: July 28, 2019, 10:26:08 AM »
Great report Matt, really felt like I was having a slice at your table with that review! Digging those photos too, they definitely add to the conversation in a major way! :)

So the pizza sauce and calzone sauce were definitely different then, yeah?

I know you tend to like a cheesier pie - just curious if you thought the sauce flavor came through well with less cheese on the pizza? Sometimes I feel that way, but haven't concluded anything.


Cheers Ryan. The natural light helps give the pictures a real feel. This place is basically an outdoor take out window with where they added a few picnic tables and screened the whole thing in.

With less cheese, the sauce is more pronounced,  with certain bites having no cheese at all. I find sauce on top more pronounced too. But I still prefer sauce under, and a good amount of cheese, which means I need a good amount of well-seasoned sauce to get the flavor I want. That's the best of both worlds IMO.

The calzone sauce was certainly in a separate container from the pizza sauce, being on the opposite side of the shop and heated. I'd say it's very likely a different sauce altogether based primarily on 1) the thinness of the sauce in the "stretch" video and 2) I didn't notice a heavy garlic flavor on the pizza. (The calzone sauce definitely had a wetness, and likely oil, but the chunks didn't look to be in the stretch video.)

I took the sauce home, accidentally leaving it in the car overnight. But I looked at it this morning. Loads of chunks of fresh garlic and alot of herbs. It smelled really good, like tomato and garlic. The herb looked leafy,  so I suspect fresh basil rather than dried oregano, but maybe both. Pic below.


« Last Edit: July 28, 2019, 10:36:59 AM by hammettjr »
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Offline foreplease

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Re: Matt's NY Pizzeria Visits
« Reply #121 on: July 28, 2019, 11:44:13 AM »
Are those tomato seeds in your sauce picture above Matt?
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Offline hammettjr

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Re: Matt's NY Pizzeria Visits
« Reply #122 on: July 28, 2019, 12:11:09 PM »
Are those tomato seeds in your sauce picture above Matt?

No, that's all fresh garlic!

Matt

Offline foreplease

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Re: Matt's NY Pizzeria Visits
« Reply #123 on: July 28, 2019, 02:06:43 PM »
No, that's all fresh garlic!
Ah! Ok, Thank you.
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Offline Fiorot

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Re: Matt's NY Pizzeria Visits
« Reply #124 on: July 30, 2019, 11:07:25 AM »
Do you mean that the meatballs simmer in the sauce all day and they just spoon some sauce out for the sides? That'd be a flavor enhancer I wouldn't have guessed!
Honestly I hope not.  Meat Sauce not good for me on a cheese calzone.  Besides your picture show a pretty bright color.  Not what I would expect with sauce simmering for hours with meat.

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Offline hammettjr

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Re: Matt's NY Pizzeria Visits
« Reply #125 on: July 30, 2019, 11:52:53 AM »
Honestly I hope not.  Meat Sauce not good for me on a cheese calzone....

You and I are on opposite sides of this one. There was a time when I'd regularly order a calzone with cheese and spinach, along with a side of meatballs which I'd spoon onto the calzone.
Matt

Offline foreplease

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Re: Matt's NY Pizzeria Visits
« Reply #126 on: July 30, 2019, 05:33:14 PM »
You and I are on opposite sides of this one. There was a time when I'd regularly order a calzone with cheese and spinach, along with a side of meatballs which I'd spoon onto the calzone.
Whenever my lunch spot hires a new girl I always ask for the veggie burger with bacon. They usually do not finish writing it before they get it. :) Sometimes in week 2 I’ll ask for something hoping she will ask what I’d like that served with, to which I reply “undisguised contempt, just like last week.” From then on we are buds.  ;D
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Offline Fiorot

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Re: Matt's NY Pizzeria Visits
« Reply #127 on: July 30, 2019, 05:44:12 PM »
I once went to a high end watering hole in Naples Florida.  We ordered a Pizza.  They used meat sauce on a cheese pie.   I will never forget how disgusting it was.  LOL!!!

Offline jkb

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Re: Matt's NY Pizzeria Visits
« Reply #128 on: July 30, 2019, 06:50:22 PM »
Whenever my lunch spot hires a new girl I always ask for the veggie burger with bacon. They usually do not finish writing it before they get it. :) Sometimes in week 2 I’ll ask for something hoping she will ask what I’d like that served with, to which I reply “undisguised contempt, just like last week.” From then on we are buds.  ;D

I prefer portabello burgers with bacon.  I mostly prefer beef burgers without bacon.


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Offline quietdesperation

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Re: Matt's NY Pizzeria Visits
« Reply #129 on: July 31, 2019, 11:18:41 AM »
thanks for the wonderful review matt, if you haven't done so, you might want to compare notes from chau's tour. My calzone was pretty meh too, I think the better reviews come from people that receive one freshly fried.

When we are at scarr's, I think I mentioned how silly I felt, we had so many fin svcs clients off of the garden state, it would have been so easy to have stopped there 20-30  times. Now, it's a long haul from home and I have no reason to be in that part of the state. sigh.
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Offline hammettjr

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Re: Matt's NY Pizzeria Visits
« Reply #130 on: September 12, 2019, 07:38:32 PM »
Despite all my experiments, bakes and posts, some times when I buy a good slice, I suspect I know nothing...and need to start over.

Been to Rose's in Penn Station a bunch of times. Last time I was a little let down, but it was really on tonight.

It's right in my preference wheel house. The crust was thin. It was soft and chewy. Cooked enough,  but just barely. Right where I'd want it. Every time I try their slice I wonder about the difference that bromate makes. I dont want to get sucked into using it, but I may need to try it to find out.

Sauce was abundant. Sweet and flavorful.  I have no clue what they're doing.

Cheese tasted creamy.

Matt

Offline invertedisdead

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Re: Matt's NY Pizzeria Visits
« Reply #131 on: September 13, 2019, 05:51:09 PM »
Despite all my experiments, bakes and posts, some times when I buy a good slice, I suspect I know nothing...and need to start over.

Oh man, I can relate to this so much Matt, I've been thinking the exact same thing.



 


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Offline hammettjr

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Re: Matt's NY Pizzeria Visits
« Reply #132 on: September 13, 2019, 06:00:08 PM »
Thinking about it this morning, I want to try more sugar in the dough. Will go from 1% up to 3% to see what happens.

But I'm also wondering if I should lower my stone temp based on the color of the undercrust.

Matt

Offline Fiorot

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Re: Matt's NY Pizzeria Visits
« Reply #133 on: September 13, 2019, 06:31:09 PM »
Thinking about it this morning, I want to try more sugar in the dough. Will go from 1% up to 3% to see what happens.

But I'm also wondering if I should lower my stone temp based on the color of the undercrust.
You may have something there.  Leopard Spots and not really going to that brown look indicates to me a lower temperature .   

Offline quietdesperation

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Re: Matt's NY Pizzeria Visits
« Reply #134 on: September 16, 2019, 12:12:18 PM »
Ive been to rosas a bunch of times, I wonder if they cater to the Long Island commuter which I think of as Queens with heavier cheese. I don’t think too many places use 3 per cent sugar. I’ve tried 475f and found it chewy...almost too chewy but we like crispy.

I have a hard time going to Rosas with Suprema so close out of the 8th ave exit of penn but if I had a train to make, rosas would be my choice in penn.
« Last Edit: September 16, 2019, 12:35:17 PM by quietdesperation »
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Offline foreplease

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Re: Matt's NY Pizzeria Visits
« Reply #135 on: September 16, 2019, 02:19:48 PM »
Thinking about it this morning, I want to try more sugar in the dough. Will go from 1% up to 3% to see what happens.

But I'm also wondering if I should lower my stone temp based on the color of the undercrust.
Remember you will likely get much more browning with 3% sugar than 1% so you may want to try the lower temp/longer bake first or independent of the sugar change. As I’m sure you know and normally practice: when change(s) you make to formula or process change results, you want to be able to identify which change caused what result.
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Offline scott r

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Re: Matt's NY Pizzeria Visits
« Reply #136 on: September 16, 2019, 02:35:12 PM »
Remember you will likely get much more browning with 3% sugar than 1% so you may want to try the lower temp/longer bake first or independent of the sugar change. As I’m sure you know and normally practice: when change(s) you make to formula or process change results, you want to be able to identify which change caused what result.

great advice!

Offline hammettjr

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Re: Matt's NY Pizzeria Visits
« Reply #137 on: November 26, 2019, 07:58:51 PM »
Like last year, I was able to dedicate part of a day off around Thanksgiving to explore pizzerias. This time I focused on Queens.

My trip was focused on New Park as I've heard a lot about it (and many good things from people I tend to agree with). But I ended up going to 3 places.

"To each his own" comes to mind. I'm very surprised with my reaction to New Park.

*****
New Park Pizza, Howard Beach Queens

As stated above, I've seen many good reviews of this place. I did read that you want slices "well done" and have seen some pictures of slices ranging from pale to charred. I got lucky (at least I thought I did) - a somewhat well done pie had just come out of the oven when I arrived.

For my tastes, however, I saw almost nothing positive about this slice, and I'd almost go so far as to say I disliked it. The crust was pretty good, it was thin and soft and had some char flavor. But aside from the char flavor, the only thing I tasted from the pizza was salt. I'll caution that I don't generally each a lot of salt...but, I had read a lot about the cheese being different here, and I didn't taste the cheese. I also heard there was a sweet sauce, but I didn't taste the sauce. It was basically a bland and salted slice on a pretty good crust. I imagine it's kind of like dumping salt onto a slice from Joe's. You'll see from the pictures, it looked really good...but it was a huge disappointment. Halfway through the slice I had my phone out planning out my next stop.

*****

Lillian Pizzeria, Forest Hills Queens

I actually lived right by this place 15 years ago. I wasn't quite a pizza fanatic at the time, I would get slices every now and then, but also remember getting chicken rolls quite frequently.

This slice was very good. I tasted hard cheese, tomato, some herbs, and creamy mozz. A proper NY slice in my opinion. My slice was re-heated for about 20 seconds, though it seemed the slice had been sitting for a bit. Had this been a fresh slice it would've been even better.

I really liked this slice. Literally a corner slice shop, and doing what they're suppose to be doing. Nothing fancy, just solid flavors. I don't know that I'd suggest this as a destination slice or not, but again, a solid slice.

********

Gaby's Pizzeria, Hollis Queens

Last stop was Gaby's. I don't know too much about this place, but I had previously linked a video of them opening a doughball (using a lot of muscle) and using a mesh screen. I was interested in getting to try another mesh screen shop out, especially as this was in Queens rather than Long Island.

I was expecting a heavily topped slice, and I certainly received that. Though I was thinking that it may be a fine line between a delicious and juicy heavy-topped slice and a school cafeteria slice. This slice was highly questionable. It tasted a little better than it looks in the pictures, but not by much.

*******

All that said, when did I get so picky and critical? Or maybe I just hit a couple places that were way off from my expectations. I'm glad I went to Lillian though as it was one bright spot.

*New Park pics
« Last Edit: November 26, 2019, 08:00:42 PM by hammettjr »
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Offline hammettjr

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Re: Matt's NY Pizzeria Visits
« Reply #138 on: November 26, 2019, 07:59:07 PM »
Lillian Pizzeria, Forest Hills Queens - Very good slice
« Last Edit: November 26, 2019, 08:01:56 PM by hammettjr »
Matt

Offline hammettjr

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Re: Matt's NY Pizzeria Visits
« Reply #139 on: November 26, 2019, 07:59:20 PM »
Gaby's, Hollis Queens - yikes
« Last Edit: November 26, 2019, 08:03:24 PM by hammettjr »
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