Author Topic: Gumbawill's N.Y. style sourdough saga 2019 (Read 34329 times)

02ebz06 · « **Reply #440 on:** October 20, 2022, 06:57:11 PM »

Quote from: GumbaWill on October 20, 2022, 06:48:25 PM

It's coming along. Moving all my brother's tools is a huge problem. $$$$$. I am pretty much all packed up. Going to have to explore more self-service movers. Upack to be exact. I load the truck they drive it to AZ. I have to get this all nailed down soon. January will be here before you know it!

You driving or flying ?

GumbaWill · « **Reply #441 on:** October 20, 2022, 10:29:16 PM »

Quote from: 02ebz06 on October 20, 2022, 06:57:11 PM

You driving or flying ?

Driving with my son. First, stop Georga to see my daughter and grandkids. Then FL. West coast (Palm Harbor) to see my sister. From there west to Az.

02ebz06 · « **Reply #442 on:** October 21, 2022, 10:40:35 AM »

Quote from: GumbaWill on October 20, 2022, 10:29:16 PM

Driving with my son. First, stop Georga to see my daughter and grandkids. Then FL. West coast (Palm Harbor) to see my sister. From there west to Az.

I assume you will be driving I40.
When you get to Albuquerque, if you need a place to spend the night, let me know. We have extra space.

GumbaWill · « **Reply #443 on:** October 21, 2022, 12:20:25 PM »

Quote from: 02ebz06 on October 21, 2022, 10:40:35 AM

I assume you will be driving I40.
When you get to Albuquerque, if you need a place to spend the night, let me know. We have extra space.

Wow, that is so generous of you, thank you! Actually, the route I will be taking is through FL.Google maps are keeping me on I-10 the whole way to San Tan Valley Az. So I will not be passing through New Mexico. If anything changes I'll let you know. Thanks again, Bruce.

02ebz06 · « **Reply #444 on:** October 21, 2022, 12:49:33 PM »

No problem, just thought I'd save you a couple bucks if I could.

Jersey Pie Boy · « **Reply #445 on:** October 21, 2022, 02:42:21 PM »

We had good luck with PackRat, but you may need more space. We hired local crew on each end..worked very well.

GumbaWill · « **Reply #446 on:** October 21, 2022, 03:59:05 PM »

Quote from: Jersey Pie Boy on October 21, 2022, 02:42:21 PM

We had good luck with PackRat, but you may need more space. We hired local crew on each end..worked very well.

Thanks. I'll check out this option too. Upack gets good reviews and seems reasonable. Good to have another option to compare apples to apples. The two full-service quotes were in the same ridiculously high neighborhood.

Jersey Pie Boy · « **Reply #447 on:** October 21, 2022, 09:42:55 PM »

I recall we considered them also. We also had a coast-to-coast move and quickly ruled out full service companies
It's apples and oranges, with PackRat et al considered just to be carrying freight, rather than being household move carriers. An issue brought up can be the smoothness of air ride moving trailers vs freight haulers. It was a non-issue for us. We had zero damage, and I think credit goes to the NJ movers doing the loading. They also wrapped and padded the furniture. The cube was packed solid front to back. So movement of contents,was extremely . minimal, which I think is why it worked so well.

GumbaWill · « **Reply #448 on:** November 06, 2022, 11:32:18 AM »

Hello, friends.
So, a couple of things. This oven (I like it a lot) is definitely running hotter. I will not bother figuring out what is up. I will only be here for two more months.
This pie is 8 minutes and some seconds. For the next pie, I will go all the way down to 7 minutes at 550F. I like high temp bread bakes so, I will not mess with temperature.

No more Grande cheese, I did not like the last pie with Polly-O. So, I went with fresh mozzarella for this bake. Oh, it also slightly stuck to the screen. After the screen cooled some, the piece of dough peeled right off. I used the residual heat in the oven to recondition the screen.

GumbaWill · « **Reply #449 on:** November 11, 2022, 09:30:17 PM »

Friday night, pizza pie.
Another fresh mozzarella pie. Not too bad at all.

GumbaWill · « **Reply #450 on:** November 18, 2022, 06:43:07 PM »

Regaining some lost confidence with tonight's bake. I was even starting to question my tried and true dough formula. Then It occurred to me that the base was the only variable that had not changed.
For tonight's bake I used the sauce I made yesterday from peeled Multi Italian tomatoes. Rather than experimenting with crushed tomatoes of uncertain consistency.

The players for tonight's masterpiece are:
1. Roadside Pie King's super secret New York Style base formula
(18" @ 550 grams)
2. Multi-peeled tomato-based New york style sauce (8 oz.)
3. 16 oz. Galbani low-moisture mozzarella freshly grated

The bake:
550F @8 minutes

GumbaWill · « **Reply #451 on:** December 11, 2022, 06:15:22 PM »

Epic, Sunday night pepperoni pizza pie. Winding down here in N.Y. No hard cheese, only one dough ball left in the freezer. I think I have three sauce containers left. I may make a small batch of dough to match the amount of frozen sauce I have left.

foreplease · « **Reply #452 on:** December 11, 2022, 06:53:56 PM »

Yes, epic is right

GumbaWill · « **Reply #453 on:** December 27, 2022, 05:12:08 PM »

The time is coming. These are my very last bakes in NYC. My scale is now packed, and the Bosch is packed. No more dough in the freezer. It may be well into February before I try a bake in Az.

GumbaWill · « **Reply #454 on:** February 26, 2023, 09:34:46 AM »

We are settling in nicely. Personally, after just a little over one month I no longer get anxious when my phone goes off. Be it a voice call, text, or email. I feel relaxed, and I am enjoying deep cleaning and organizing. I am dreading starting on the garage, but that too will get done. Meanwhile, the baking is going swimmingly. I am having no trouble at all using the exact dough formulas I used in N.Y. An old friend from Canarsie visited us yesterday, I made a mini pizza party for the joyous occasion. The N.Y.-style Sicilian pie I have been working on turned out a peach. I used a full 3 lbs. of dough and 2 lbs of a homemade New York blend mozzarella. I love the thickness, it's very close to the Armondos base I remember from Rockaway Parkway in Canarsie. I did, however, make the rim a bit too fat. That's a tweak for the next bake.

foreplease · « **Reply #455 on:** February 26, 2023, 10:54:15 AM »

Looking good, Will. Appears your Sicilian was par-baked? Glad you are getting settled in and happy in AZ.

GumbaWill · « **Reply #456 on:** March 04, 2023, 03:32:38 AM »

Quote from: foreplease on February 26, 2023, 10:54:15 AM

Looking good, Will. Appears your Sicilian was par-baked? Glad you are getting settled in and happy in AZ.

Thanks, Tony.I am liking it here. Everything about.

GumbaWill · « **Reply #457 on:** March 04, 2023, 03:54:44 AM »

I have been baking up a storm! Some photos of my electric oven attempts.
1. The superstition mountains from Judd Rd. They are having uncharacteristic weather here in Az. I am enjoying it.
2. I used the last can of 7/11 mixed with 4 cans of cento whole tomatoes. I loved the sauce! Thinner more spreadable.
3. The finished sauce
4. The latest and greatest thick-parbaked Sicilian
5. If only I can get a bit more color on the bottom
6 A pair of Queen Margerita of Savoy pies.

hammettjr · « **Reply #458 on:** March 04, 2023, 06:17:26 PM »

Nice looking sauce...what do you add to the tomato?

bjk · « **Reply #459 on:** March 04, 2023, 08:19:50 PM »

Beautiful, all of them.

How long do you bake your Sicilian? I had a first attempt at a smaller one today and couldn't get the top done enough after par baking then topping. I'm assuming I needed to par bake longer.