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Author Topic: Pizza Resurrection: CIA Edition  (Read 437 times)

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Offline politon

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Pizza Resurrection: CIA Edition
« on: August 01, 2021, 02:52:14 PM »
One of my favorite culinary pursuits is to research old recipes and bring them back to life using modern techniques and equipment. I've made things such as German mustard from 1894 and pilot crackers from 1881. It's very satisfying on many levels.

I present to you an American pizza recipe from 1956! The original formulation was developed by the late Joseph Amendola. Joe began his culinary career at the age of 9 as an apprentice at his uncle's bakery (Lucibello's Italian Pastry Shop) in New Haven, Connecticut. He became the first baking instructor at The Culinary Institute of America (CIA). This recipe was published in the book, titled "The bakers' manual for quantity baking and pastry making."

I scaled the recipe to make 2 14-inch pies and prepared them using my normal workflow. The original formulation calls for oil or shortening. As the book was originally published in 1956, my assumption was that shortening would have been preferred at that time. So I used all-vegetable shortening instead of oil. The pizza browned nicely and the cornicione remained soft, I attribute that to the shortening.

Flour (100%):      427 g
Water (66.745%):   285 g
IDY (.281%):       1.2 g
Salt (2.08%):      8.9 g
Oil (8.2%):        35 g
Total (177.306%):  757.1 g
Single Ball:       378.55 g
I am very pleased with the result and will certainly make this dough again. I hope that you try it! :chef:

Gratzi,

--Paul
« Last Edit: August 01, 2021, 03:26:26 PM by politon »

Online Pizza_Not_War

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Re: Pizza Resurrection: CIA Edition
« Reply #1 on: August 01, 2021, 03:50:33 PM »
Looks great. Bake time and temperature?

Offline politon

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Re: Pizza Resurrection: CIA Edition
« Reply #2 on: August 01, 2021, 04:24:07 PM »
Looks great. Bake time and temperature?

Thank you! 550F convection for 7 minutes. Lowest rack position, rotate halfway through.
« Last Edit: August 01, 2021, 04:32:47 PM by politon »

Offline andrewsiff

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Re: Pizza Resurrection: CIA Edition
« Reply #3 on: August 01, 2021, 09:32:31 PM »
Very cool. I have that book. He was still there when I was a student in the 80ís.
43 years in restaurants, never worked a pizzeria, though Iíve always wanted to. Just didnít work out.

Offline politon

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Re: Pizza Resurrection: CIA Edition
« Reply #4 on: August 01, 2021, 09:38:45 PM »
Very cool. I have that book. He was still there when I was a student in the 80ís.

That's awesome! Thank you for sharing!  ;D

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Offline politon

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Re: Pizza Resurrection: CIA Edition
« Reply #5 on: August 01, 2021, 11:51:28 PM »
The recipe makes great pan pizza too!

Offline quietdesperation

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Re: Pizza Resurrection: CIA Edition
« Reply #6 on: August 15, 2021, 12:01:41 PM »
cool hobby and those pies look wonderful! to my eye the formulation looks closer to focaccia so well suited for  pan pizza. on a side note, Lucibello's is always on our list when we visit new haven.
« Last Edit: August 15, 2021, 12:03:29 PM by quietdesperation »
jeff

Offline 9slicePie

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Re: Pizza Resurrection: CIA Edition
« Reply #7 on: August 16, 2021, 12:18:02 PM »
Cool concept!

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