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Author Topic: Trying to duplicate Buffalo, NY style pizza  (Read 71715 times)

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Offline shmigga

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  • Location: Johns Creek, GA
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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #220 on: December 30, 2020, 09:06:03 PM »
Just a heads up un Cup & Char, even Amazon is now selling it, a little pricey though...
https://www.amazon.com/dp/B07R2DQ58Z/?tag=pmak-20

By the way, I never knew this but I went down Dingens off Bailey and I drove by a Battistoni building, maybe a warehouse, it's on the right side if coming from Bailey... hope this helps, especially Canadians coming over the Peace Bridge... get off at Bailey/Clinton exit, turn right on Clinton, right on Bailey, right on Dingens.

Good to know! You can also get it right from their website which might be a better deal for some...

http://battistonibrand.com/products/buy-salami-online/

Offline machineman

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  • Location: Orlando, FL, US
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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #221 on: January 08, 2021, 10:47:01 AM »
I must say I shed a tear of joy when I came across this forum, and this thread!

I have been thinking about pursuing this for years, to the point where I even offered to double match his pay if my 17 year old nephew would get a job at Bocce and infiltrate for me :)

Thank you @shmigga for starting it and keeping up on it with your experimentation and progress - I would love to know your latest and greatest recipe!

@cola__st - I think your quarantine attempts look amazing too, would love to know your current recipe!

From browsing the thread, it seems the most important ingredient is the dough (or, is the most important to prepare correctly, at least) to get the right crust. And I would agree, the more I think about it. That certain thickness with just enough crisp and hopefully enough structure to hold it up a bit without being super floppy.

I am anxious to try the sauce attempts as well, though this seems more well-controlled. I am ready to finally replace the garlicky crud we find around here with some sweeter sauce!

Still trying to procure the holy grail pepperoni here in Florida more easily though...

My initial question is the prep and pan. I remember watching the guys at Bocce use super-seasoned pans (of what matieral? Are they regular aluminum sheet pans? They looked thicker.) And then they all take it out of the pan and put in on the deck for a few minutes at the end.

What temperature are those ovens? I see 550 tossed around here, I am not sure if my home oven goes that high... are the beck oven in pizzerias hotter than that?

From the looks of it though, you guys are nailing it and far closer to Buffalo pizza than I would have imagined we could get! I am looking forward to hopping on the train and posting any pics of my successes (or failures)!



« Last Edit: January 08, 2021, 11:01:13 AM by machineman »

Offline mwkorona

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  • Location: Vegas
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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #222 on: January 08, 2021, 07:13:15 PM »
Longtime browser, finally joined. Buffalo transplant to Vegas in need of good pizza for the Bills game tomorrow. Had ordered from Picasso's via goldbelly a couple months ago but the pizza all had the dreaded gumline so that was very disappointing. Usually I make detroit style or thin crust in an ooni, but trying my hand at my real love of buffalo pizza. Made the dough last night, but been reading about spraying with warm water during proofing on pan. I am very nervous about a gum line and it seems like moisture is a common reason - for those of you who have sprayed with water, do you think this contributes to any gum line issues?

Just in case anyone cares, here is what I got going:
484g Caputo 00 Chef's Flour (internet says its 13.5% protein)
281g water (58%) (85-90degree)
9.6g salt (2%)
9.6g sugar (2%)
1.7g IDY (.035%)
3g diastatic malt powder (Litner rating 60)

Hand mixed and kneaded. 20min rest, balled, fridge for 36 hour CF. Planning to take out 3-4 hours before baking, will let rest RT 1-2 hours, stretch out on greased (crisco)   18" pan and leave for final proof 1-2 hours longer before topping and baking.

I do have a pizza stone that will stay in the oven but its too small to put the pizza on at any stage, so it will stay in the pan the whole time. Was planning to preheat to 500 but then thinking of lowering it after the pizza goes in to make sure the dough has time to cook through.

Hopefully will have a success and will post pics tomorrow, Go Bills!

Offline mwkorona

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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #223 on: January 11, 2021, 12:58:58 PM »
Here is what I ended up with. It was okay but not the result I was looking for. My crust was tough - I think using the 00 chef's flour may be the cause, other research has indicated it is meant to be used at high heat and can be tough at lower temps. I think I will try again with King Arthur Bread Flour next.

The dough also was not distributed how I would like, I wanted little/no corcione and slightly thicker base throughout, but when stretching I ended up with a very clear ring. Any tips for stretching but keeping the dough uniform throughout the whole pie?

(see my recipe in post above if interested)


Offline matermark

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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #224 on: January 11, 2021, 11:29:38 PM »
This may sound weird, but I'm not a great tosser/thrower, so when I get it stretched out pretty close, I cover the pizza with a heavyweight plastic wrap and roll it out to where I want it to be. The plastic virtually slows the dough from snapping back, and I can use a rolling pin or even smaller items like jelly or oil jars if I'm making pizzas in pans...

I've never used 00 so can't comment on that though I read years ago it's suggested to be used with temps over 800F.

Hope this helps.

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