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


Author Topic: Making the Legendary Prince St. Pizza Square Slice  (Read 12646 times)

0 Members and 1 Guest are viewing this topic.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 15138
  • Location: Durham,NC
  • Easy peazzy
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #60 on: October 12, 2019, 11:38:47 PM »
Kenji.... ::)
"Care Free Highway...let me slip away on you"

Offline thunder

  • Registered User
  • Posts: 25
  • Location: Arizona
  • I Love Pizza!
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #61 on: October 13, 2019, 01:08:17 AM »
You'd take Kenji's word (a guy who has ripped off info from the forum for pizza and other sources for food science) over the guy who makes the pizza daily?  ::)

I can promise you, it's fresh. But this style of fresh mozzarella is only available for food service - you can't find it at your grocer.

Well, I am learning. :)  I didn't accept what either said to be honest.  I'd love to try both the mozzarella and the pepperoni.  I know Hormel Rosa Grande Pepperoni's do not ooze olive oil.  So, if he's unreliable on that why should I assume the rest?  INGREDIENTS: BHA, BHT with Citric Acid Added to Help Protect Flavor Ingredients: Pork, Beef, Salt, Contains 2% or less of Water, Dextrose, Spices, Lactic Acid Starter Culture, Sodium Ascorbate, Oleoresin of Paprika, Garlic Powder, Sodium Nitrite, BHA, BHT, Citric Acid. In Collagen Casing. https://www.hormelfoodservice.com/products/hormel-rosa-grande-sliced-pepperoni-8-slices-oz-2-12-5-lb/

Offline hotsawce

  • Registered User
  • Posts: 2450
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #62 on: October 13, 2019, 02:52:42 PM »
Yup. He's now bringing his condescending writing to the NY Times. Both his book and his column should be titled "How to make your kitchen a mess while creating mediocre food" instead of "food-lab." I swear, basic restaurant techniques executed well have given me better food than any of his "hacks" or tricks.

Anyway, The PSP pizza is a typical NY dough that is proofed, pressed, proofed, layered with sliced fresh-loaf mozzarella, the signature sauce, rosa grande, and a dusting of pecorino. 525 to 550 until done. Sometimes the pie hits the stone to crisp up.

The big thing with this pie is the ratios of the dough/sauce/cheese but the sauce is the biggest component.

Kenji.... ::)

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 28245
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #63 on: October 13, 2019, 02:57:45 PM »
I viewed "fresh" in this case much as when he or any restaurant says their sauce or dough is "home made." 

For mozz, the distinction is fresh vs. aged/low moisture rather than fresh/homemade vs. purchased.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline thunder

  • Registered User
  • Posts: 25
  • Location: Arizona
  • I Love Pizza!
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #64 on: October 13, 2019, 09:18:24 PM »
For mozz, the distinction is fresh vs. aged/low moisture rather than fresh/homemade vs. purchased.

Yes.  However, I meant that "the legitimacy of his claim" that he uses fresh mozzarella was possibly as dubious as to his claim that olive oil oozes out of his pepperoni.  I found it funny the fast and loose way we all speak sometimes.  That's all guys.  No big deal.  I am going to give it a try with fresh mozzarella once I find a better pepperoni.  The best I have found locally is Margherita pepperoni.  It's good but it doesn't crisp up as I would prefer.

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


Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 28245
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #65 on: October 14, 2019, 08:08:58 PM »
I'm 99.9% certain it's fresh. I've never seen anything that makes me think it's not.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Chi_Guy

  • Registered User
  • Posts: 151
  • Location: Chicago, IL
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #66 on: May 21, 2020, 06:03:56 PM »
For those whoíve made a Prince Street clone, how are you slicing the fresh mozzarella log?  Iím assuming Price Street uses a deli slicer to get uniform slices.  But itís hard to slice fresh mozzarella that thin at home without mangling it.

Offline Chi_Guy

  • Registered User
  • Posts: 151
  • Location: Chicago, IL
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #67 on: June 04, 2020, 06:53:43 PM »
For those whoíve made a Prince Street clone, how are you slicing the fresh mozzarella log?  Iím assuming Price Street uses a deli slicer to get uniform slices.  But itís hard to slice fresh mozzarella that thin at home without mangling it.

UPDATE.  I found the solution to getting to getting the cheese like Prince Street:  https://www.amazon.com/dp/B000HM62Y4/?tag=pmak-20

This wire slicer helped me to slice a fresh mozzarella log thin and evenly, and achieve the same kind of cheese melt as PSP.  I made the sauce using Tomato Magic and the consistency was on point, even though the taste wasn't quite the same.  This indicates to me that they are likely using a Stanislaus canned tomato product. 

Offline pvura

  • Registered User
  • Posts: 42
  • Location: San Jose
  • I Love Pizza!
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #68 on: July 14, 2021, 03:47:46 PM »
UPDATE.  I found the solution to getting to getting the cheese like Prince Street:  https://www.amazon.com/dp/B000HM62Y4/?tag=pmak-20

This wire slicer helped me to slice a fresh mozzarella log thin and evenly, and achieve the same kind of cheese melt as PSP.  I made the sauce using Tomato Magic and the consistency was on point, even though the taste wasn't quite the same.  This indicates to me that they are likely using a Stanislaus canned tomato product.

Yes, Alta Cucina.
However, I feel as though they use some other liquid as a base for the sauce (maybe broth or pepperoncini brine or plain old water) because when they first add it to the pot, the sauce seems extremely liquidy, almost like water. It thickens up as they cook it. However, I could be wrong about that.

Offline hotsawce

  • Registered User
  • Posts: 2450
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #69 on: July 16, 2021, 01:31:33 AM »
I can promise you they use neither. Ever open a can of Altas? Thin packing liquid (tomato juice...not puree.) There's more than just Altas in there....and something to thin it out... hint: the liquid used doesn't have to be purchased.

Yes, Alta Cucina.
However, I feel as though they use some other liquid as a base for the sauce (maybe broth or pepperoncini brine or plain old water) because when they first add it to the pot, the sauce seems extremely liquidy, almost like water. It thickens up as they cook it. However, I could be wrong about that.

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


Offline pvura

  • Registered User
  • Posts: 42
  • Location: San Jose
  • I Love Pizza!
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #70 on: July 17, 2021, 02:35:11 PM »
I can promise you they use neither. Ever open a can of Altas? Thin packing liquid (tomato juice...not puree.) There's more than just Altas in there....and something to thin it out... hint: the liquid used doesn't have to be purchased.

I've only used Alta Cucinas once before but don't remember them being nearly as watery as the prince street sauce before it's cooked. IDK maybe i'm just failing to recall properly?

Offline stickyD

  • Registered User
  • Posts: 41
  • Location: Prague, Czech Republic
  • I Love Pizza!
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #71 on: January 05, 2022, 01:27:29 PM »
Yup. He's now bringing his condescending writing to the NY Times. Both his book and his column should be titled "How to make your kitchen a mess while creating mediocre food" instead of "food-lab." I swear, basic restaurant techniques executed well have given me better food than any of his "hacks" or tricks.

Anyway, The PSP pizza is a typical NY dough that is proofed, pressed, proofed, layered with sliced fresh-loaf mozzarella, the signature sauce, rosa grande, and a dusting of pecorino. 525 to 550 until done. Sometimes the pie hits the stone to crisp up.

The big thing with this pie is the ratios of the dough/sauce/cheese but the sauce is the biggest component.

I tried Kenji's clone but it seemed too much like focaccia, but maybe it was my oven. Seems like the dough is less Sicilian, could be more Buffalo style? There is a crusty cornichon on the ends, in this pic from our visit:


Offline hotsawce

  • Registered User
  • Posts: 2450
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #72 on: January 05, 2022, 10:33:58 PM »
Kenji's recipe is too much like focaccia. Prince street is your standard NY dough. I can confirm it is the same exact dough as their round, just scaled different and proofed a little differently (balled for a few hours before being pressed on an oiled table to size and dropped in the pan.) Well proofed, nicely oiled pan (thought not swimming in it, a little more than simply wiped.) Prince street also pinches up the edges to form a "crust" which you can't really do with kenji's wet dough.

I tried Kenji's clone but it seemed too much like focaccia, but maybe it was my oven. Seems like the dough is less Sicilian, could be more Buffalo style? There is a crusty cornichon on the ends, in this pic from our visit:

Offline hotsawce

  • Registered User
  • Posts: 2450
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #73 on: January 05, 2022, 10:36:01 PM »
FWIW since this thread was revived, it is fresh mozzarella but not fior di latte. It's kind of like a food service fresh mozzarella log. Somewhere between your standard pizzeria brick of mozz and the really wet stuff. Prince street does 6 slices for the whole pie, Badali (since he's moved on) does 8 slices total (one for each slice.)

I'm 99.9% certain it's fresh. I've never seen anything that makes me think it's not.

Offline stickyD

  • Registered User
  • Posts: 41
  • Location: Prague, Czech Republic
  • I Love Pizza!
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #74 on: January 06, 2022, 04:28:42 PM »
Kenji's recipe is too much like focaccia. Prince street is your standard NY dough. I can confirm it is the same exact dough as their round, just scaled different and proofed a little differently (balled for a few hours before being pressed on an oiled table to size and dropped in the pan.) Well proofed, nicely oiled pan (thought not swimming in it, a little more than simply wiped.) Prince street also pinches up the edges to form a "crust" which you can't really do with kenji's wet dough.

Thanks for the clarification, it's starting to make sense. I tried to watch them pan the dough as long as I could, it was pretty ramming in there. What struck me was how effortlessly and fast they filled the pans with the dough--there was none of that stretch and let it rest 10 minutes and stretch again etc. I guess I did not clock them pre-pressing the dough out on the oiled table to size. You think they store this pre-pressed dough out at RT, like Pizza Hut does for instance with the pan pizzas? Your observation of how they pinch up at the edges is a great tip, thanks.

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


Offline hotsawce

  • Registered User
  • Posts: 2450
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #75 on: January 06, 2022, 05:15:35 PM »
The square dough should already be well proofed in ball form before the pressing step. Pull out the doughball onto an oiled table, press it to roughly the size of the pan on the table. It should stick to the table and hold shape, and really doesn't need to be there more than 5 minutes. Pick the dough up, plop in the pan, and fit to size. Plastic wrap and proof. Sometimes used that day, sometimes fridged down and used next day. Don't worry about it filling the corners perfectly - as it proofs in the pan that will happen. and it'll be so well rested when you go to bake its easy to touch up the corners anyway

Thanks for the clarification, it's starting to make sense. I tried to watch them pan the dough as long as I could, it was pretty ramming in there. What struck me was how effortlessly and fast they filled the pans with the dough--there was none of that stretch and let it rest 10 minutes and stretch again etc. I guess I did not clock them pre-pressing the dough out on the oiled table to size. You think they store this pre-pressed dough out at RT, like Pizza Hut does for instance with the pan pizzas? Your observation of how they pinch up at the edges is a great tip, thanks.

Offline stickyD

  • Registered User
  • Posts: 41
  • Location: Prague, Czech Republic
  • I Love Pizza!
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #76 on: January 06, 2022, 06:38:44 PM »
Any thoughts on the TF of the Prince pizza? I am too new at this to know yet what is medium crust or thick, .11 or .13 etc. so thanks for any insight.

Offline hotsawce

  • Registered User
  • Posts: 2450
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #77 on: January 07, 2022, 07:23:43 PM »
35 oz for a 12 x 18.

Any thoughts on the TF of the Prince pizza? I am too new at this to know yet what is medium crust or thick, .11 or .13 etc. so thanks for any insight.

Offline stickyD

  • Registered User
  • Posts: 41
  • Location: Prague, Czech Republic
  • I Love Pizza!
Re: Making the Legendary Prince St. Pizza Square Slice
« Reply #78 on: January 09, 2022, 08:13:04 PM »

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


 

wordpress