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  • #461 by NepaBill on 30 Jan 2021
  • Hi Mater..  Sizzle-pi is definitely not an old Old Forge dough..  I think the biggest difference in Old Forge crust is that most of the shells are prebaked ahead with very little or no oil..  The Sizzle-Pi style of dough is cooked from raw dough in a considerable amount of oil..  I keep forgetting about Sizzle-Pi.. They make a solid Pan Fried Sicilian at a reasonable price..  I have to get down there for some..
  • #462 by matermark on 07 Feb 2021
  • Does anybody know the link to the final bakers percentages? Thanks.
  • #463 by Joe_C on 04 Mar 2021
  • Lots of discussion over the years over where the name "Victory Pig" comes from.  It's been noted that the restaurant was started shortly after World War II and some have speculated that "Victory Pig" is related somehow to the War.  Well, here you go.  I found this photo for sale on eBay.  Apparently "Victory Pig" was the name given to pigs raised by youngsters which were sold and the resulting profits were used to buy war bonds???
  • #464 by communist on 06 Mar 2021
  • Nice Joe-C!  I have been to Victory Pig twice over the past year and with the pandemic the curbside service works well. The pie is flavorful as ever.  I usually serve it up at my Christmas Party, cooked in my home oven.  They market a frozen version, and as most frozen pies, it isn't worth buying.
  • #465 by communist on 13 Mar 2021
  • By the way, is there anyone out there who has tried the victory pig-knock  pizza at Cosmos on Oak in Scranton? I am in Florida, so I have not been, but their reviews look amazing.

    Just tried Cosmos on Oak in Scranton last night.  Sort of good, similar to VP, but:  I like the crunch and greasy oil of VP crust, but Cosmos seemed to be percolating in oil, maybe too much.  Sauce was nondescript ( no onions, which I like ) and cheese topping was somewhat sparse.  I may try again.
  • #466 by NepaBill on 13 Mar 2021
  • VP may have been the first in the Valley to do that style, but there are so many places doing it better these days..  That is my opinion obviously..  VP lost their chief cook and bottle washer Paul Pearson.  He was there about 50 years..He did everything..  I live and grew up in the area.
  • #467 by TheJoshHarding on 11 Apr 2021
  • Can someone help me scale the yeast for a batch of 4 dough balls? The recipe is taxing the heck out of my kitchen aid. I have a spiral mixer that will breeze through it, but I know quadrupling the yeast in conjunction with everything else wouldn’t be the best decision

    Forgot to add too—I’m from northeast Pennsylvania, and this recipe is spot on. Thank you for your diligence in getting the recipe right and I’m glad i found it to remind of a taste of home!
  • #468 by NepaBill on 12 Apr 2021
  • Can someone help me scale the yeast for a batch of 4 dough balls? The recipe is taxing the heck out of my kitchen aid. I have a spiral mixer that will breeze through it, but I know quadrupling the yeast in conjunction with everything else wouldn’t be the best decision

    Forgot to add too—I’m from northeast Pennsylvania, and this recipe is spot on. Thank you for your diligence in getting the recipe right and I’m glad i found it to remind of a taste of home!

    Unless you desire a slower rise time you need to multiple the yeast amount accordingly based on the original recipe..  If your formula is in bakers percent it will dictate this..  Look at it this way..  If you have a 100lb turkey it will take more eaters (yeast) to devour that turkey in the same time as it would take a lesser amount of eaters to finish eating a 25lb turkey..  As long as everything else is staying the same, the yeast (eaters) needs to be scaled accordingly.
  • #469 by HansB on 12 Apr 2021
  • Can someone help me scale the yeast for a batch of 4 dough balls? The recipe is taxing the heck out of my kitchen aid. I have a spiral mixer that will breeze through it, but I know quadrupling the yeast in conjunction with everything else wouldn’t be the best decision

    Forgot to add too—I’m from northeast Pennsylvania, and this recipe is spot on. Thank you for your diligence in getting the recipe right and I’m glad i found it to remind of a taste of home!

    Yes, you would use 4 times the yeast for the same result.
  • #470 by steel_baker on 25 Jul 2021
  • Baked a small 9x9 tray today. I've been unhappy with the dough ever since we moved to high altitude 8 years ago. I bumped the hydration up to 75%+ and cold fermented it in the oiled pan for 48 hours. The results were outstanding. I like the little 9x9 pans for experimenting with dough recipes.

  • #471 by apizza on 25 Jul 2021
  • Looking good from here and very happy to see a post from you. I learned a lot from your thread. Like the sound of a 9x9 size. Like I need another pan, "but it's for important research dear". That one is  getting thin.
  • #472 by mkoss on 31 Jul 2021
  • Does anybody know the link to the final bakers percentages? Thanks.
    I use 2/3 water to flour ratio if this helps which means for every 100grams of flour I use 67 grams of water
  • #473 by steel_baker on 14 Aug 2021
  • Baked another 9x9 tray last night for my wife & I. 9x9 is the perfect size for just two of us. Again, it came out very good with a nice fry and light airy crust. 90% hydration!

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