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Author Topic: Delorenzos Tomato Pies  (Read 273 times)

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Offline hotsawce

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Delorenzos Tomato Pies
« on: October 23, 2021, 11:31:02 AM »
Hey all,

Just curious if anyone has intel on Delorenzos tomato pies? Primarily, the bake temp. Has a really nice color with some char...very rigid and crisp. Great pie.

Offline Jersey Pie Boy

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Re: Delorenzos Tomato Pies
« Reply #1 on: October 23, 2021, 12:02:26 PM »
Hey Lou..they are a great texture and flavor for sure. I'd put the bake in the low 500s and call it   6-7 minutes, maybe more. Seems low hydration, and they're mysterious about the flour. Norma mig know some details

Offline hotsawce

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Re: Delorenzos Tomato Pies
« Reply #2 on: October 23, 2021, 12:43:33 PM »
Also curious about Tacconelli's in Philly. Another relatively thin, very crunchy/crispy pie topped to the edge.

Offline Jon in Albany

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Re: Delorenzos Tomato Pies
« Reply #3 on: October 25, 2021, 09:16:41 AM »
If you are familiar with the oven, some of Norma's photo's have the temperature dial in them. I can't see the temp, but if you are familiar with the gage, it might give you a ballpark.

https://www.pizzamaking.com/forum/index.php?topic=25401.msg275424#msg275424

Online Pete-zza

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Re: Delorenzos Tomato Pies
« Reply #4 on: October 25, 2021, 10:13:34 AM »
There have been a few threads devoted to the De Lorenzo and other similar pizzas. However, I did a search and found this post by Norma:

Reply 1081 at https://www.pizzamaking.com/forum/index.php?topic=25401.msg558841;topicseen#msg558841

The same thread also has many clone dough formulations although I do not recall which one worked best for Norma.

Peter

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