Trying to learn more about “Tomato Pies”

[angmazz78]

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.

[norma427]

Think I might try a DeLorenzo's attempt again.  This article says the oven temperature is 600 degrees.

https://www.trentonian.com/news/my-boy-and-the-char-a-delorenzo-s-semi-tragedy/article_c9bec54c-b5e3-11e8-adfc-07cb7a7b6603.html?utm_medium=social&utm_source=email&utm_campaign=user-share&fbclid=IwAR27AxEJdsfFunTYayekFp9PGfa5hqD3TO0Ch7pmF0rc2fGpDPbhgFVFZkI

Maybe that is why the BS worked better at about 628 degrees F.  https://www.pizzamaking.com/forum/index.php?topic=26483.msg319802#msg319802

Will try to add more of the tomato blend.

Eileen M. DeLorenzo Amico, 73 passed away in December.

http://www.brennafuneralhome.com/obituary/eileen-delorenzo-amico?fbclid=IwAR0zNoE7gDTU9SAQapStC5UdZNSrpU6cIv_sSqmY7vmcVOdo5OpwqmLEGKE

Norma

[norma427]

Dough ball for next attempt at a DeLorenzo's pizza.

Norma

[norma427]

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

[norma427]

Failed in the DeLorenzo's attempt.

Norma

[norma427]

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

[beaunehead]

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

[norma427]

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