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Author Topic: Gumbawill's N.Y. style sourdough saga 2019  (Read 19199 times)

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Offline GumbaWill

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    • Will Falzon, The Brooklyn Maltese
Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #300 on: December 07, 2021, 06:26:04 PM »
Would you buy a pizza pie from this man?
« Last Edit: December 07, 2021, 06:28:06 PM by GumbaWill »
Will Falzon
The Brooklyn Maltese

Offline hammettjr

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #301 on: December 07, 2021, 07:00:09 PM »
Yes!
Matt

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #302 on: December 12, 2021, 05:22:56 PM »
Nice plain pie, for Sunday night dinner. I am liking the cornice and the stretch. All culminating in a very acceptable melt! For this bake, I shaved 2 minutes off bake time. Still tweaking the timing. That being said, The cheese was well attached. Last week I had a couple of slices at Joe's on Carmine. I was "lucky" enough to get a pie come fresh out of the oven. Well to my great dismay the cheese was sliding off the pie. I really dislike that! All that being said, I think for us I will settle in at a 9-minute bake.

« Last Edit: December 12, 2021, 05:29:52 PM by GumbaWill »
Will Falzon
The Brooklyn Maltese

Offline GumbaWill

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    • Will Falzon, The Brooklyn Maltese
Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #303 on: December 19, 2021, 10:56:05 AM »
Today's Roadside Pie King pie of the week will have a new sauce formulation. The wife came home with two 28oz cans of whole peeled tomatoes yesterday for marinara sauce. I was intrigued by the imported San Marzano tomatoes for only $2.99 a can. (way cheap for the local Manhattan Greistedes.) Instead of making my normal 7/11 freezer batch of sauce. I opted to experiment. I forgot to add olive oil, so I will add a dash to the pies. I ended with five 8oz. portions, one fresh for today four, for the freezer.
Today's sauce
Delete - anchovies
Add Bit of extra salt
Add - Oregano
Add - Sugar
Common to both
Basil
Garlic
pepper

Will Falzon
The Brooklyn Maltese

Offline jkb

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #304 on: December 19, 2021, 01:07:26 PM »
Use the juice.  There's nothing worse than a dry pie.
« Last Edit: December 19, 2021, 01:09:18 PM by jkb »
John

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Offline GumbaWill

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    • Will Falzon, The Brooklyn Maltese
Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #305 on: December 19, 2021, 04:59:27 PM »
Use the juice.  There's nothing worse than a dry pie.

Live and learn. There is so much variation in canned tomatoes. I remember early on using a can of Stanislaus Alta undrained. I felt it was much too thin. I switched to the ground 7/11, and use it full strength. I never looked back. These were packed in a puree. At the very least I should have made a bloody Mary with the juice. The pie turned out good. However, I noticed right away the sauce was much thicker than my undrained 7/11 sauce. Live and learn. I do like the flavor of this imported tomato, even if it is not certified. I have a feeling they are mistakingly priced at $2.99. If they are still that price tomorrow I will grab a few more cans for marinara.
 On a side note, I am really loving the new polypropylene cutting matt & Dexter wheel! I still have to see the China men at the chef restaurant supply on Bowery for a new serving tray.
Will Falzon
The Brooklyn Maltese

Offline jkb

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #306 on: December 19, 2021, 05:41:52 PM »
I made bloody Marys with the Alta Cucina juice before I discovered it belonged in the pizza sauce.
John

Offline jkb

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #307 on: December 19, 2021, 05:46:24 PM »
Live and learn. There is so much variation in canned tomatoes. I remember early on using a can of Stanislaus Alta undrained. I felt it was much too thin. I switched to the ground 7/11, and use it full strength. I never looked back. These were packed in a puree. At the very least I should have made a bloody Mary with the juice. The pie turned out good. However, I noticed right away the sauce was much thicker than my undrained 7/11 sauce. Live and learn. I do like the flavor of this imported tomato, even if it is not certified. I have a feeling they are mistakingly priced at $2.99. If they are still that price tomorrow I will grab a few more cans for marinara.
 On a side note, I am really loving the new polypropylene cutting matt & Dexter wheel! I still have to see the China men at the chef restaurant supply on Bowery for a new serving tray.

I think I know the store you're referring to.
John

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #308 on: December 19, 2021, 05:56:59 PM »
I think I know the store you're referring to.

On Bowery the corner of Houston. My favorite of them all.
Will Falzon
The Brooklyn Maltese

Offline GumbaWill

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    • Will Falzon, The Brooklyn Maltese
Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #309 on: December 23, 2021, 05:23:38 PM »
Tonight's pie almost kind of slid off the screen. It made a small mess that could have been worse. The wife came into the kitchen while I was dressing my masterpiece, and proclaimed she did not want basil. Grrr. All that said, not too bad at all!
Will Falzon
The Brooklyn Maltese

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Offline GumbaWill

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    • Will Falzon, The Brooklyn Maltese
Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #310 on: January 02, 2022, 05:33:10 PM »
Ah, how satisfying is this! The first pie of the steel/screen of 2022. (No I am not trying to eat myself to death!)
Will Falzon
The Brooklyn Maltese

Offline GumbaWill

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    • Will Falzon, The Brooklyn Maltese
Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #311 on: January 10, 2022, 12:10:08 PM »
Pizza Margareta, with prosciutto.
For this bake a nixed the convection and went back to ten minutes. I do like the char!
Will Falzon
The Brooklyn Maltese

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