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Author Topic: Gumbawill's N.Y. style sourdough saga 2019  (Read 15518 times)

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Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #200 on: February 28, 2021, 10:04:50 AM »
Killin it Will. Beautiful pies...and I just now saw those baguettes!!

Riddle me this:
What time is it when Gumbawill makes two plain pies in a row?

Answer: Time to visit Sanson!

Matt, whenever you hit the spot, or send your wife, ask the manager to get one bag of unbromated All Trump, and sell it repack. I am going to do the same. Maybe, just maybe he will! 50 LB even if I go out of my way to get the natural (the green label is it?) Is just too much-specialized flour at one time for me. I would be glad to m=pay the premium repack price.

Offline hammettjr

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #201 on: February 28, 2021, 11:20:22 AM »
A while back, in the warehouse days, I asked Sansone about AT un/un and they didn't carry it. They offered me KA Special.

Check out the website of Baker's Authority in Queens. They have a good selection of different items and they ship. I actually went through a 50lb bag of AT un/un, and am now working through 50lb of KASL. Looks like they repack KASL, but only the bromated AT.

https://www.bakersauthority.com/collections/flours/products/general-mills-all-trumps-flour-high-gluten-unbleached-unbromated

Matt

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #202 on: March 05, 2021, 06:27:36 PM »
Pea tendril pizza revisited. (with changes to keep it interesting)
Pizza night.
Three cheese white pizza with pea tendril pesto. Ricotta, Pecorino Romano, and mozzarella.

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #203 on: March 12, 2021, 05:43:15 PM »
Inspired by the best pizza in the world!
Brooklyn N.Y. The U.S.A.!
Fresh mozzarella & black olive. Simply delicious!

Offline GumbaWill

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Re: Check the melt on this pie! Gumbawill's
« Reply #204 on: March 19, 2021, 05:35:11 PM »
Inspired by the best pizza in the world!




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Offline hammettjr

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Re: Check the melt on this pie! Gumbawill's
« Reply #205 on: March 19, 2021, 10:40:06 PM »
Whoa!! Details on that melt please Will. Gorgeous.

Matt

Offline GumbaWill

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Re: Check the melt on this pie! Gumbawill's
« Reply #206 on: March 20, 2021, 08:38:09 AM »
Whoa!! Details on that melt please Will. Gorgeous.

Nothing extraordinary.

1. East coast blend 16 oz. **(Never frozen) I kept one package in the refrigerator after last Saturday's pilgrimage to Garden City.
2. 18" Pie
3. 8 oz. 7-11 base sauce. (uncooked few additions)
4. dough from frozen 48-hour cold defrost/ferment, three-hour bench warm-up.
4. Convection bake 550F for 5 minutes then spin 180 degrees and another 5 minutes.

Regarding Sansone. I did ask the manager about getting a bag of Un/Un and repacking. He seemed receptive. However, he said the flour comes in full pallet batches. Then he said if I wanted a bag he could get me one as a sample. They now have the repacked King Author 14% that's good enough for me.

Offline GumbaWill

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Re: Gumbawill's Holy Thursday plain
« Reply #207 on: April 02, 2021, 06:13:03 PM »
Pizza night was moved to holy Thursday...

Offline GumbaWill

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Re: Gumbawill's, Bake on schedule, and still on point!
« Reply #208 on: April 09, 2021, 09:14:17 PM »
I am very happy with the consistency of my bakes. I think I am ready to buy a ticket to Vegas! Do I need to be invited to the world pizza championship? (Pipe dream) I have a million of them!

Edited to add: Cheese with a light sprinkling of sweet Italian sausage crumbles.
« Last Edit: April 09, 2021, 09:16:14 PM by GumbaWill »

Offline Jon in Albany

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #209 on: April 09, 2021, 09:17:18 PM »
I am very happy with the consistency of my bakes. I think I am ready to buy a ticket to Vegas! Do I need to be invited to the world pizza championship? (Pipe dream) I have a million of them!

Edited to add: Cheese with a light sprinkling of sweet Italian sausage crumbles.
That is one fine looking pie.

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Offline Sapp

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #210 on: April 09, 2021, 09:32:36 PM »
Your pies always look very professionally round and well formed. Your acolyte is ready to join you in Vegas. Thanks to basically your formula but with less yeast and CF modifications, Iím basically making your pizza and have a repeatable and reliable process. Everybody loves it and I donít think I could make a better NY pie... 20%+/- IFY or SF. I froze two doughs out of six this time after cold ferment but before 6 hour second fermentation. I will see how they behave when I defrost and gauge time until ready

Offline GumbaWill

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Re: Gumbawill's, Friday night meat lovers
« Reply #211 on: April 16, 2021, 07:24:03 PM »
18" of greasy goodness!

Offline Sapp

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #212 on: April 16, 2021, 07:32:12 PM »
Harvey Waxman
Head of Cardiology
Penn Medecine

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #213 on: April 16, 2021, 11:14:26 PM »
Harvey Waxman
Head of Cardiology
Penn Medecine

The tall stranger hands the pizzaiolo his major medical card... "Can I get an angioplasty with that?"

Offline GumbaWill

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Re: Gumbawill is all stocked up! Loaded for bear, if you will.
« Reply #214 on: April 18, 2021, 07:51:43 PM »
I hit the specialty Italian shop today. All stocked up!  Ten pies worth of mozzarella. High gluten four, #10 Can of ground tomato. Ezzo pepperoni. Plus a Gobbo charm, oil can, fresh ricotta, and A/P flour too!
No drooling, please!

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Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #215 on: April 23, 2021, 05:39:13 PM »
My pies are getting so consistent it's becoming boring to post them. However, I will anyway!
East coast blend Grande mozzarlla and ezzo peperoni. Parmiagaio before and after bake.

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #216 on: May 02, 2021, 06:07:58 AM »
I had myself a bit (okay a lot) of fun yesterday! I posted some more highlights of the fun in the "other foods" section.

Everyone, had a great time today! I got to see My nieces, JoJo and Maria, and best of all I got to cook with my great nieces Chetty & Gianna! I sent Chet and Gee home with certificates of achievement and some Pie and pizza dough to practice with at home.  They also made a take-home apple rhubarb pie and a pizza pie!

 

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #217 on: May 02, 2021, 05:27:18 PM »
New, on the Roadside Pie King menu.
The Giana, homemade meatballs.

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #218 on: May 02, 2021, 05:34:57 PM »
I don't know? Does this qualify as a stuffed pizza? The filling, ricotta, spinach, Romano, and homemade meatballs.

Online foreplease

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #219 on: May 02, 2021, 07:00:37 PM »
I bet they think you are a card! Looks like a great time. Are they sisters or cousins?
-Tony

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