Author Topic: Victory Pig Style Pizza - Northeastern PA (Read 167711 times)

norma427 · « **Reply #320 on:** January 06, 2015, 09:49:44 PM »

Quote from: steel_baker on January 06, 2015, 09:28:50 PM

I used to think that I needed to leave the dough raised when I topped it. I realized then that it was coming out too thick so I started knocking it down before topping it. That gave it the correct VP thickness.

steel_baker,

I read through some of your posts and used Peter's formulation he figured out in baker's percents for what you used. I thought the dough proofed too much, but then I thought there was 8 grams of IDY in the dough. I didn't think to look back though your thread to see you what you did before the bake. It is good your experimented to see what works right for a VP TF.

Norma

norma427 · « **Reply #321 on:** January 10, 2015, 08:07:16 PM »

steel_baker,

I made another attempt with your recipe. I still think my Victory Pig attempt might be too thick. It is very tasty though. I sprinkled Greek oregano on the pizza near the end of the bake which I know you don't do. I did punch the dough down right before the bake. I took 3 photos of the dough in the pan, after the dough proofed, and after it was punched down.

Norma

norma427 · « **Reply #322 on:** January 10, 2015, 08:08:28 PM »

Norma

PizzaBinge · « **Reply #323 on:** January 18, 2015, 11:42:05 PM »

Wow, I haven't been here in a little bit and I stop by and see a lot of people making excellent VP style pizzas!
I'm up to 6 blue steel pans and I'm making several pizzas every week, though they're a few steps away from VP style. I've changed them to be a little thinner and I've tweaked my cheese blend.
Here's the last one I baked. It has soppressata, ricotta, and spicy honey.

Joe_C - that's awesome that you thought to get a copy of that pic! Your pizza looks spot on. I love the one with the peppers & shrimp; I too use those peppers, it reminds me of Ricci's Pizza, a place in Wilkes Barre, PA that sells a lot of slices with the peppers on.

Norma - I live in Downingtown which isn't too far from you. I'm going to make it a priority to visit one day soon!

norma427 · « **Reply #324 on:** January 19, 2015, 02:19:43 AM »

Quote from: PizzaBinge on January 18, 2015, 11:42:05 PM

Norma - I live in Downingtown which isn't too far from you. I'm going to make it a priority to visit one day soon!

Pizza Binge,

You are probably about 45 minutes away from where market is. Stop up sometime.

Norma

communist · « **Reply #325 on:** January 25, 2015, 10:37:29 AM »

I began making Victory Pig pizza at home after a visit to the pizza parlor in Wyoming PA a couple of months ago. Thank you steel baker for your expertise. An observation: When I have the pizza at the Pig, I noticed the bright tomato and onion flavored sauce, but then noticed low salt taste. At home, when I added salt to my sauce, it seemed the bright tomato and onion flavor was muted. My question is, does increased salt help taste in one way, while muting the bright tomato flavor? Any thoughts? Mark

Joe_C · « **Reply #326 on:** January 25, 2015, 01:11:10 PM »

Quote from: Chem1 on January 01, 2015, 10:02:05 AM

Is anyone doing a "group buy" on these pans in the not too distant future?

http://www.paprod.com/pans.html

If so, I would be interested in buying 2 of them.

CHEM1: IMHO, unless you're making this pizza in a commercial setting the blue steel pans aren't necessary, or even preferable. My first few tries were with steel pans purchased online at red hill general store and results were okay. But.... first there is a bit of work to get them seasoned properly. I also found that covering with plastic wrap was kind of a hassle. And it seemed my electric oven didn't do a very good job of browning the pizza in those pans. Ultimately, I decided to experiment with a good household quality non-stick pan. I bought one of these 12X17 Calphalon pans that I think are commonly referred to as jelly roll pans. Sort of expensive (around $25) but worth the money. Anyway, the Calphalon pan worked out perfectly and I've since bought a second one. The actual cooking area is a bit larger than the blue steel pans, so I increased the volume of dough ingredients by 20%. The plastic top is the best part as it eliminates the need to mess with cling wrap and the top is transparent enough so you can see how well the dough is rising. Most important, the pizza bakes much better in my electric oven and I consistently get a perfectly browned and crispy bottom crust. You can buy them online at calphalon.com or you can also find them in stores.

steel_baker · « **Reply #327 on:** January 25, 2015, 06:30:15 PM »

I have aluminum lids for my blue steel pans. No plastic necessary. In addition, my pans are extremely light gauge so they heat quickly & brown the crust nicely. Certainly you can get by without them, but the additional depth of the PA Product blue steel pizza pans (2-1/2") eliminates overflow or splashing of the oil while the pizza bakes. It's no fun when you smoke up the oven with overflowing oil in a really hot oven.

Joe_C · « **Reply #328 on:** January 25, 2015, 07:15:49 PM »

Quote from: steel_baker on January 25, 2015, 06:30:15 PM

I have aluminum lids for my blue steel pans. No plastic necessary. In addition, my pans are extremely light gauge so they heat quickly & brown the crust nicely. Certainly you can get by without them, but the additional depth of the PA Product blue steel pizza pans (2-1/2") eliminates overflow or splashing of the oil while the pizza bakes. It's no fun when you smoke up the oven with overflowing oil in a really hot oven.

Yes, the possible overflow of oil was a concern when I first decided to experiment with this non-stick pan. But surprisingly as it turned out, it wasn't an issue at all. The 1/4 cup of oil is apparently just enough to give the dough a good fry but not enough to spill over. I suspect my issues with the steel pans had more to do with my own impatience with seasoning them properly than anything else. But I do think my electric oven played a part as well. Anyhow once I found success with the non-stick pans, there was no turning back. Just made a tray tonight and once again it was perfectly crispy and delicious. I feel like I hit the pizza lottery every time I use your recipe!

Chem1 · « **Reply #329 on:** January 26, 2015, 04:01:59 PM »

Thanks Joe_C! I appreciate the input. It's actually kind of a moot point now though because I called to order a whole set (thinking others might be interested in 1 or 2 of the "extra" ones) and they told me that they are no longer available.

steel_baker · « **Reply #330 on:** January 30, 2015, 02:23:16 PM »

Tonight's tray will be a new flavor. A white tray, toppings featuring garlic infused EVOO, chopped garlic, crumbled homemade chicken fennel sausage, & rough chopped Hatch Green Chiles. This is the southwest after all & we have an entire case of green chilies (and we just luv 'em).

Can't wait, dough is made & sitting in the pan rising, cheese is shredded, just need to grind & season a few chicken thighs for the sausage (fresh ground fennel seed I think), clean & chop the chilies, & chop the garlic & infuse the olive oil over some light heat.

Pictures to follow.

PizzaBinge · « **Reply #331 on:** January 30, 2015, 07:58:17 PM »

Quote from: steel_baker on January 30, 2015, 02:23:16 PM

Tonight's tray will be a new flavor. A white tray, toppings featuring garlic infused EVOO, chopped garlic, crumbled homemade chicken fennel sausage, & rough chopped Hatch Green Chiles.

Pictures to follow.

That sounds delectable, s_b! Can't wait to see it / hear about it.

steel_baker · « **Reply #332 on:** January 30, 2015, 09:13:47 PM »

Quote from: communist on January 25, 2015, 10:37:29 AM

I began making Victory Pig pizza at home after a visit to the pizza parlor in Wyoming PA a couple of months ago. Thank you steel baker for your expertise. An observation: When I have the pizza at the Pig, I noticed the bright tomato and onion flavored sauce, but then noticed low salt taste. At home, when I added salt to my sauce, it seemed the bright tomato and onion flavor was muted. My question is, does increased salt help taste in one way, while muting the bright tomato flavor? Any thoughts? Mark

My initial bake called for salt in the tomatoes but I no longer do that. Seems canned tomatoes have enough salt all by them self. In addition, salting the dough as the first part of topping the tray provides the necessary saltiness. I've found that Contadina brand crushed tomatoes seem to duplicate the VP tomato flavor very closely.

steel_baker · « **Reply #333 on:** January 30, 2015, 09:22:27 PM »

OK, here are some pics of tonight's tray. I have to say that of the alternative toppings I've tried using this crust, this one might be the best I've ever tasted. It was amazing. The fresh fennel from the chicken sausage really gave this pizza a great sausage flavor, the green chiles provided that low & slow green chile burn & the garlic & EVOO just pulled it all together. It was outstanding!

Joe_C · « **Reply #334 on:** January 30, 2015, 09:30:38 PM »

Quote from: steel_baker on January 30, 2015, 09:22:27 PM

OK, here are some pics of tonight's tray. I have to say that of the alternative toppings I've tried using this crust, this one might be the best I've ever tasted. It was amazing. The fresh fennel from the chicken sausage really gave this pizza a great sausage flavor, the green chiles provided that low & slow green chile burn & the garlic & EVOO just pulled it all together. It was outstanding!

Looks delicious!!!

PizzaBinge · « **Reply #335 on:** January 30, 2015, 10:59:03 PM »

Quote from: steel_baker on January 30, 2015, 09:22:27 PM

OK, here are some pics of tonight's tray. I have to say that of the alternative toppings I've tried using this crust, this one might be the best I've ever tasted. It was amazing. The fresh fennel from the chicken sausage really gave this pizza a great sausage flavor, the green chiles provided that low & slow green chile burn & the garlic & EVOO just pulled it all together. It was outstanding!

Looks so good I can almost taste it!

Joe_C · « **Reply #336 on:** January 31, 2015, 08:46:42 AM »

Quote from: norma427 on January 10, 2015, 08:07:16 PM

steel_baker,

I made another attempt with your recipe. I still think my Victory Pig attempt might be too thick. It is very tasty though. I sprinkled Greek oregano on the pizza near the end of the bake which I know you don't do. I did punch the dough down right before the bake. I took 3 photos of the dough in the pan, after the dough proofed, and after it was punched down.

Norma

This looks delicious! My wife (who loves VP as much as I do) is getting a little tired of me making it every week. But after looking at your photos, another two pies tonight for sure!

Joe_C · « **Reply #337 on:** January 31, 2015, 08:52:58 AM »

For tonight, think I'll try one plain pie, and another 1/2 shrimp/hot peppers and 1/2 sausage/pepperoni. Nothing more fun to do on an 11° day in Pittsburgh.

steel_baker · « **Reply #338 on:** January 31, 2015, 10:43:23 AM »

Quote from: Joe_C on January 31, 2015, 08:52:58 AM

For tonight, think I'll try one plain pie, and another 1/2 shrimp/hot peppers and 1/2 sausage/pepperoni. Nothing more fun to do on an 11° day in Pittsburgh.

I developed my recipe in February 2010 while snowed in one weekend in Cranberry Twp. Forecast was for 8-10" of snow overnight on a friday & instead we woke up to 22" on saturday morning. So yes, snowy weekends in the 'burgh are the best time to experiment with pizza.

rOBee · « **Reply #339 on:** February 09, 2015, 11:20:52 PM »

I made three of these pizzas this weekend. Fantastic. Just beautiful. Taste and texture were wonderful. Never had VP -- I live in Idaho and grew up in Florida -- but this just blew people away. First time I used a scale to measure ingredients and it made a huge difference. I was a little concerned about elevation (I'm at about 3000 feet here in Boise) but I think it was fine.

Thank you steel_baker and other contributors in this thread -- I really appreciate it. I'm a total cooking freak -- I cook all sorts of things from all over the world, but very little beats pizza and fried chicken, and this was a memorable pizza. The attention to detail that you all have really makes a difference.

A million thanks.

rOB