Author Topic: Trying to duplicate Buffalo, NY style pizza (Read 74208 times)

Minolta Rokkor · « **Reply #120 on:** October 21, 2015, 11:01:14 PM »

Ok one more and i'm done

shmigga · « **Reply #121 on:** October 22, 2015, 08:19:39 AM »

Looks good. Did you use the recipe that I posted and if so, how did it taste? How much water did you end up using? Are you originally from Buffalo? Sorry for all of the questions...

Stevezilla · « **Reply #122 on:** October 22, 2015, 02:00:16 PM »

great photos, the pies look great.

Minolta Rokkor · « **Reply #123 on:** October 23, 2015, 01:31:03 PM »

Quote from: shmigga on October 22, 2015, 08:19:39 AM

Looks good. Did you use the recipe that I posted and if so, how did it taste? How much water did you end up using? Are you originally from Buffalo? Sorry for all of the questions...

Yes I did use the recipe, for the first one and last pizza.
It tasted great. But the dough seemed to airy, I blame the hydration.
However, it also seems like this kind of pizza should how loads of toppings.

Toppings that are very potent, like high quality thick hand cut pepperoni. Made the pie go from "Ok, this is good" to a "Wow, this is exceptional"

None the less, many people love thick style pizza in my area.
This IS something I plan on making for a birthday party or holiday party one day. It's dead easy to make and prepare.

I used over 300g of water.

I'm from NC but raised in Virginia.

Also how much yeast should I use for a 3 day cold ferment? I'll also use the original recipe to see how to turns out.

Minolta Rokkor · « **Reply #124 on:** October 23, 2015, 01:31:38 PM »

Quote from: Stevezilla on October 22, 2015, 02:00:16 PM

great photos, the pies look great.

Thanks steve

johnm53 · « **Reply #125 on:** October 31, 2015, 12:34:25 PM »

Hello

My first post. Some great reading here not to mention the pictures!

Does anyone have any ideas for reproducing the sauce used on Picasso's pizza?

Ogwoodfire · « **Reply #126 on:** January 02, 2016, 01:14:48 PM »

I beleive Picassos, and Francos stem from the same original ownership. Iam not positive about Picassos but I know for a fact Francos uses San Benito extra heavy 3 cans to 2 water and typical spices and olive oil. My guess is it's very similar. If anything is different they may use Red Pack Sauce. A big element to Picassos is the "white spice" thy use, it's a mix of parm, garlic and some other things they put in pizza.

Jay

aSliceofHeaven · « **Reply #127 on:** February 01, 2016, 12:50:24 PM »

Made a pepperoni onion pie 11 min in the pan 1 min on the stone. Crust is perfect but still looking for a good sweet sauce.

Rowzzy · « **Reply #128 on:** March 06, 2016, 05:54:19 PM »

Today's bocce clone, it's coming along!

Rowzzy · « **Reply #129 on:** March 06, 2016, 05:58:23 PM »

Pic two

Rowzzy · « **Reply #130 on:** March 06, 2016, 06:07:25 PM »

Pic three

gator24 · « **Reply #131 on:** March 07, 2016, 11:55:28 AM »

Dude, that looks amazing! What dough recipe did you use?

Minolta Rokkor · « **Reply #132 on:** March 08, 2016, 10:23:52 AM »

I really need to give this a proper go.

I'm going to do it right next time.

Ogwoodfire · « **Reply #133 on:** March 12, 2016, 10:05:38 PM »

I started another thread on really diving into old school Buffalo style pies if anyone is interested.
https://www.pizzamaking.com/forum/index.php?topic=42106.new#new

Rowzzy · « **Reply #134 on:** March 19, 2016, 02:45:10 PM »

Sorry gator24,didn't see your reply til today, thanks! I used shmigga's break down of ogwoodfire's bocce dough recipe, it's the real deal, I've made it alot,so easy and blows away pizzeria products especially in the south,life is good! Thanks ogwoodfire!

shmigga · « **Reply #135 on:** May 21, 2016, 05:18:48 PM »

Looks like there are some nice pizza's being made. Haven't posted anything in a while but I figured I would post a few pics of my latest pies. I've pretty much got this down now. I'll work on a full recipe/guide at some point....

Last pic is from Imperial Pizza in South Buffalo. It looked really good although I would have to say that I was a bit disappointed with the taste. Pasquale's would have been the better option.

The small pizza is a Chicken Cordon Bleu pie...trying to mimic one of my favorites.

Trossite · « **Reply #136 on:** July 14, 2016, 07:45:14 PM »

Quote from: shmigga on October 16, 2015, 01:50:24 PM

Flour (100%) ALL Trumps:    462.5 g | 16.31 oz | 1.02 lbs
Water (55%):    254.38 g | 8.97 oz | 0.56 lbs
IDY (.66%):    3.05 g | 0.11 oz | 0.01 lbs | 1.01 tsp | 0.34 tbsp
Salt (1.2%):    5.55 g | 0.2 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp
Olive Oil (.2%):    0.93 g | 0.03 oz | 0 lbs | 0.21 tsp | 0.07 tbsp
Vegetable (Soybean) Oil (3.8%):    17.58 g | 0.62 oz | 0.04 lbs | 3.87 tsp | 1.29 tbsp
Sugar (.93%):    4.3 g | 0.15 oz | 0.01 lbs | 1.08 tsp | 0.36 tbsp
Browning agent (whey, diastatic malt, pz-44, this is optional) (.77%):    3.56 g | 0.13 oz | 0.01 lbs | 1.51 tsp | 0.5 tbsp
Total (162.56%):   751.84 g | 26.52 oz | 1.66 lbs |

I usually mix the flour, water, browning agent, yeast, salt and sugar for about 2 minutes on low. At this point, I'll add the oils and mix for another 2-3 mins. Let it rest for 5 minutes then mix for maybe 3-5 mins on medium or so. After I'm done mixing the dough, I immediately ball it and put it in the fridge. The next step sorta happened by accident. About 2 hours before you are going to bake the pie, take it out of the fridge and immediately spread it out on a 17" crisco greased pan (defining a small crust). Let it sit for about 1-2 hours, then top and bake for about 12 mins at 495. Now I know most people are probably wondering why I spread the dough out when it's cold...well I did it without thinking the first time and it has worked ever since. After the pizza has cooked for about 12 minutes, I take it off the pan and place it on the stone for 30s to a minute.

Approximately what is the TF of this pizza? I'd like to plug the #s into the dough calculator to make a different size.

Pete-zza · « **Reply #137 on:** July 14, 2016, 07:52:22 PM »

Quote from: Trossite on July 14, 2016, 07:45:14 PM

Approximately what is the TF of this pizza? I'd like to plug the #s into the dough calculator to make a different size.

Trossite,

The answer is 26.52/(3.14159 x 8.5 x 8.5) = 0.11684.

Peter

Trossite · « **Reply #138 on:** July 14, 2016, 09:38:56 PM »

OMG Pete!!!!! thank you for that formula that answers soo many questions.

LAPizzaGuy · « **Reply #139 on:** November 10, 2017, 05:32:45 PM »

Thank you guys for helping with the making of a Buffalo pizza! I am originally from the Buff but have been living in LA for 11 years now. I have tried everything from shipping Bocce out to perfecting my own pie. I finally found a place that will ship the cup n char, which you guys already mentioned Battistoni.

I just made a batch of dough from OG, but did it using regular metrics, may need to use my scale this weekend to try again. Do you weigh out everything including the bowl or teaspoon it is in?

Thanks again y'all.