A D V E R T I S E M E N T


Author Topic: Trying to learn more about “Tomato Pies”  (Read 250270 times)

0 Members and 1 Guest are viewing this topic.

Offline angmazz78

  • Registered User
  • Posts: 4
Re: Trying to learn more about “Tomato Pies”
« Reply #1080 on: December 04, 2017, 09:30:04 PM »
Any chance you can post the recipe for the dough here?

Another pie attempt tonight.
Working with the DiFabio clone dough, still PFM Power flour.

10 oz. ball not quite to 14" this time. I think if I go too thin, the crust can't handle the topping moisture. This one was a multi day ferment, frozen, then thawed about a week later.

This time, I again brushed the skin first with EVOO.
I think this is the key for my limited oven, to get the crispiness.

Topped with WMM, Cheddar, braised garlic and brussel sprouts, portobello,
then Italbrand tomatoes, black pepper.
Less cheese and tomato on this one.

Stone for 7 min, and broiler/steel for 1 min.

The pie tasted great, my first with brussel sprouts, nice garlic
but more importantly it was crispy across the entire bottom!

The broiler time is tricky, too long and its going to get scorched.

Offline norma427

  • Lifetime Member
  • *
  • Posts: 29905
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • *
  • Posts: 29905
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
Re: Trying to learn more about “Tomato Pies”
« Reply #1082 on: January 06, 2019, 10:18:08 PM »
Dough ball for next attempt at a DeLorenzo's pizza.

Norma

Offline norma427

  • Lifetime Member
  • *
  • Posts: 29905
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
Re: Trying to learn more about “Tomato Pies”
« Reply #1083 on: January 06, 2019, 10:36:42 PM »
For anyone that is interested De Lorenzo's is coming to Bucks County, Pa.  When there is time, I am going to try Peter's #6 clone dough formulation and give it a shot in the oven at market since it is now higher in temperature.

http://www.phillyvoice.com/famous-delorenzos-pizza-coming-bucks-county/

Norma

After watching the above video in the article, decided to put semolina under the dough ball.  Not sure if that will make a difference or not.

Norma

Offline norma427

  • Lifetime Member
  • *
  • Posts: 29905
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
Re: Trying to learn more about “Tomato Pies”
« Reply #1084 on: January 11, 2019, 01:26:42 AM »
Failed in the DeLorenzo's attempt.

Norma

A D V E R T I S E M E N T


Offline norma427

  • Lifetime Member
  • *
  • Posts: 29905
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
Re: Trying to learn more about “Tomato Pies”
« Reply #1085 on: April 20, 2019, 04:29:21 AM »
If this video is watched at De Lorenzo's, watch the two pizza men in the background.  They do flatten out the dough ball, then use the table to stretch the dough, but the one pizza maker does twirl dough skin some, but do not throw it high in the air.  Any comments are appreciated if anyone sees anything else I might have missed.



Norma

Offline beaunehead

  • Registered User
  • Posts: 116
Re: Trying to learn more about “Tomato Pies”
« Reply #1086 on: April 21, 2019, 06:29:47 PM »
Sam once told me that if they tried to spin their dough, their hands would go right through it....So, basically it's "pound it out". 

It sure seemed like very little cheese on that pie he was making.h
Stuart

Offline norma427

  • Lifetime Member
  • *
  • Posts: 29905
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
Re: Trying to learn more about “Tomato Pies”
« Reply #1087 on: April 21, 2019, 07:34:08 PM »
Sam once told me that if they tried to spin their dough, their hands would go right through it....So, basically it's "pound it out". 

It sure seemed like very little cheese on that pie he was making.h

Stuart,

I saw before where that is mentioned in videos about their dough isn't meant to be spun at all.  Thanks for mentioning that Sam told you that too.  Think I might have posted a video on this thread of Sam saying something like that to, when I was there.  What kind of stumps me is Peter said he could not toss or spin his experimental dough skins either. https://www.pizzamaking.com/forum/index.php?topic=25401.msg275023#msg275023 I am starting to think that many doughs can be tossed or twirled if someone is experienced enough to do that.  I might be wrong though.

Norma

A D V E R T I S E M E N T


 

wordpress