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


Author Topic: Trying to duplicate Buffalo, NY style pizza  (Read 63495 times)

0 Members and 1 Guest are viewing this topic.

Offline shmigga

  • Registered User
  • Posts: 75
  • Location: Johns Creek, GA
  • Go Bills!
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #20 on: February 09, 2015, 02:15:47 PM »
Yeah its 435 after an hour pre heat at 500.  Both ovens were able to produce good pies and both ovens were also able to produce bad ones too.

Offline eagon06

  • Registered User
  • Posts: 36
  • Location: Wisconsin
  • I Love Pizza!
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #21 on: February 26, 2015, 12:43:00 PM »
This makes one ball for 16" Pie

Flour (100%):    424.57 g  |  14.98 oz | 0.94 lbs (KABF)
Water (58%):    246.25 g  |  8.69 oz | 0.54 lbs
ADY (0.4%):    1.7 g | 0.06 oz | 0 lbs | 0.45 tsp | 0.15 tbsp
Salt (1.50%):    6.37 g | 0.22 oz | 0.01 lbs | 1.87 tsp | 0.62 tbsp
Vegetable (Soybean) Oil (7.3%):    30.99 g | 1.09 oz | 0.07 lbs | 6.82 tsp | 2.27 tbsp
Sugar (4.2%):    17.83 g | 0.63 oz | 0.04 lbs | 4.47 tsp | 1.49 tbsp
Total (171.4%):   727.71 g | 25.67 oz | 1.6 lbs | TF = 0.1452556

2.) Let the dough rise in the fridge for 2 days
3.) Took the dough out of the fridge and let it sit for an hour.  Spread the dough out on a Crisco greased 16" pan and let it sit for another 45 mins.  While this was going on, I preheated my oven to 525 degrees (for about an hour).
4.) Placed the toppings on the dough (sauce, parmesan cheese, 100% whole milk sorrento cheese, Margherita pepperoni).
5.) Lowered the oven temp to 500 degrees and cooked the pizza for 14 minutes.
6.) Removed the pizza from the pan and placed it directly on the stone for 1 minute.
7.) Ate the pizza

-----------------------------------------------------------

Can I make this using King Arthur all purpose or did you use bread flour? This looks amazing. Also, what do you think about cooking on the stone the entire time?

Offline shmigga

  • Registered User
  • Posts: 75
  • Location: Johns Creek, GA
  • Go Bills!
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #22 on: February 26, 2015, 12:53:07 PM »
This makes one ball for 16" Pie

Flour (100%):    424.57 g  |  14.98 oz | 0.94 lbs (KABF)
Water (58%):    246.25 g  |  8.69 oz | 0.54 lbs
ADY (0.4%):    1.7 g | 0.06 oz | 0 lbs | 0.45 tsp | 0.15 tbsp
Salt (1.50%):    6.37 g | 0.22 oz | 0.01 lbs | 1.87 tsp | 0.62 tbsp
Vegetable (Soybean) Oil (7.3%):    30.99 g | 1.09 oz | 0.07 lbs | 6.82 tsp | 2.27 tbsp
Sugar (4.2%):    17.83 g | 0.63 oz | 0.04 lbs | 4.47 tsp | 1.49 tbsp
Total (171.4%):   727.71 g | 25.67 oz | 1.6 lbs | TF = 0.1452556

2.) Let the dough rise in the fridge for 2 days
3.) Took the dough out of the fridge and let it sit for an hour.  Spread the dough out on a Crisco greased 16" pan and let it sit for another 45 mins.  While this was going on, I preheated my oven to 525 degrees (for about an hour).
4.) Placed the toppings on the dough (sauce, parmesan cheese, 100% whole milk sorrento cheese, Margherita pepperoni).
5.) Lowered the oven temp to 500 degrees and cooked the pizza for 14 minutes.
6.) Removed the pizza from the pan and placed it directly on the stone for 1 minute.
7.) Ate the pizza

-----------------------------------------------------------

Can I make this using King Arthur all purpose or did you use bread flour? This looks amazing. Also, what do you think about cooking on the stone the entire time?

I'm not sure if you are trying to make an "authentic" Buffalo style pizza or not, but i'm sure you could use all purpose flour.  If you do the texture won't be as chewy.  I have only use king arthur bread flour and all trumps.  All trumps was the best in my opinion.  I haven't tried cooking it on the stone the whole time but you probably can.  I don't do it because the bottom of an authentic Buffalo style pizza isn't crispy.

Offline eagon06

  • Registered User
  • Posts: 36
  • Location: Wisconsin
  • I Love Pizza!
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #23 on: February 26, 2015, 01:25:18 PM »
I'm not sure if you are trying to make an "authentic" Buffalo style pizza or not, but i'm sure you could use all purpose flour.  If you do the texture won't be as chewy.  I have only use king arthur bread flour and all trumps.  All trumps was the best in my opinion.  I haven't tried cooking it on the stone the whole time but you probably can.  I don't do it because the bottom of an authentic Buffalo style pizza isn't crispy.

Thanks a lot. I'm a noob so tell me if this looks right:

Take warm water (110* or so) and mix in the yeast, wait 10 min to activate. Mix flour, salt, sugar together. Add yeast water, oil, and flour mixture to ninja (I use a Ninja Pulse w/hook) and pulse it until dough ball forms. Next knead the ball (how long)? Place in oiled container, close container and place in fridge for 2 days. Then follow steps 3-7?
Thanks for helping, your pizza looks like exactly what I am going for.

Offline shmigga

  • Registered User
  • Posts: 75
  • Location: Johns Creek, GA
  • Go Bills!
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #24 on: February 26, 2015, 02:42:01 PM »
Thanks a lot. I'm a noob so tell me if this looks right:

Take warm water (110* or so) and mix in the yeast, wait 10 min to activate. Mix flour, salt, sugar together. Add yeast water, oil, and flour mixture to ninja (I use a Ninja Pulse w/hook) and pulse it until dough ball forms. Next knead the ball (how long)? Place in oiled container, close container and place in fridge for 2 days. Then follow steps 3-7?
Thanks for helping, your pizza looks like exactly what I am going for.

This is the way that I do it (which might not be right).  Put all dry ingredients into the mixing bowl (including yeast).  Slowly add the 110* water and oil and mix on speed 2(on kitchen aid) for 3 minutes.  Let it rest for 5 minutes. Mix on speed 2 for another 3 minutes.  If everything looks good, I take it out and hand kneed for 30s to a minute.  Form it into a ball and proof in a warm place for an hour.  My dough never really looks smooth after it's done mixing.

If you you use instant yeast, you don't have to proof it.  I believe you only need to proof active dry yeast.  I'm sure you could use active dry yeast with this recipe, but I've never tried it.  I haven't made pizza in a while because I was having a few issues with the last few pizzas cooking right.  If you want to make sure you pizza dough is cooked, you could par back it in your oven for 5-8 minutes.  You could probably cook the dough after a day if you are anxious enough.  I always brush olive oil on my crust before putting it in the oven...

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


Offline eagon06

  • Registered User
  • Posts: 36
  • Location: Wisconsin
  • I Love Pizza!
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #25 on: February 26, 2015, 06:00:41 PM »
Well I just tried it using AP flour, ADY, and my ninja. Came out to 724g, going to make it tomorrow on the stone. Hope it works!

Offline eagon06

  • Registered User
  • Posts: 36
  • Location: Wisconsin
  • I Love Pizza!
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #26 on: March 01, 2015, 01:28:44 PM »
Pizza turned out pretty well. I pulled it out after 24 hours. I had punched it down once previously and after I pulled it out from fridge after 24 hours (dough had completely risen to top of container in fridge) I punched it down once more, only this time it didn't rise back up? I formed it to around 14" and baked it for 5 min in a pan. Refrigerated the crust for a few hours due to time and came home and finisheud it off on the stone. It had a good crunch with solid chew still which was what I wanted. I apologize for th crappy pic, I was quite a bit inebriated upon finishing it off.
« Last Edit: March 01, 2015, 01:32:07 PM by eagon06 »

Offline AlexE

  • Registered User
  • Posts: 7
  • Location: WNY
  • I Love Pizza!
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #27 on: March 07, 2015, 12:36:24 PM »
This makes one ball for 16" Pie

Flour (100%):    424.57 g  |  14.98 oz | 0.94 lbs (KABF)
Water (58%):    246.25 g  |  8.69 oz | 0.54 lbs
ADY (0.4%):    1.7 g | 0.06 oz | 0 lbs | 0.45 tsp | 0.15 tbsp
Salt (1.50%):    6.37 g | 0.22 oz | 0.01 lbs | 1.87 tsp | 0.62 tbsp
Vegetable (Soybean) Oil (7.3%):    30.99 g | 1.09 oz | 0.07 lbs | 6.82 tsp | 2.27 tbsp
Sugar (4.2%):    17.83 g | 0.63 oz | 0.04 lbs | 4.47 tsp | 1.49 tbsp
Total (171.4%):   727.71 g | 25.67 oz | 1.6 lbs | TF = 0.1452556

2.) Let the dough rise in the fridge for 2 days
3.) Took the dough out of the fridge and let it sit for an hour.  Spread the dough out on a Crisco greased 16" pan and let it sit for another 45 mins.  While this was going on, I preheated my oven to 525 degrees (for about an hour).
4.) Placed the toppings on the dough (sauce, parmesan cheese, 100% whole milk sorrento cheese, Margherita pepperoni).
5.) Lowered the oven temp to 500 degrees and cooked the pizza for 14 minutes.
6.) Removed the pizza from the pan and placed it directly on the stone for 1 minute.
7.) Ate the pizza

-----------------------------------------------------------

Can I make this using King Arthur all purpose or did you use bread flour? This looks amazing. Also, what do you think about cooking on the stone the entire time?
I used this recipe a couple days ago and I am gonna be making a 16" tonight along w/ chicken wings. I will report back with my results.

I usually make lehmann thin crust but my gf likes pizza like from around this area (Buffalo) so we're giving this a try.

Offline AlexE

  • Registered User
  • Posts: 7
  • Location: WNY
  • I Love Pizza!
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #28 on: March 09, 2015, 07:22:04 PM »
Came out really good. My girlfriend said it's the best crust that I've made so far. I did not use a pizza stone because I need to replace mine, but it still came out great.

Offline hockman4357

  • Registered User
  • Posts: 66
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #29 on: March 10, 2015, 05:44:24 PM »
What would be the ADY to IDY gram conversion?  Thinking about giving this recipe a try.

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


Offline shmigga

  • Registered User
  • Posts: 75
  • Location: Johns Creek, GA
  • Go Bills!
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #30 on: March 11, 2015, 08:50:35 AM »
What would be the ADY to IDY gram conversion?  Thinking about giving this recipe a try.

You can take a look at the following link to convert ADY to IDY... http://www.theartisan.net/convert_yeast_two.htm

Post some pics if you try this out!

Offline shmigga

  • Registered User
  • Posts: 75
  • Location: Johns Creek, GA
  • Go Bills!
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #31 on: March 11, 2015, 08:51:41 AM »
Pizza turned out pretty well. I pulled it out after 24 hours. I had punched it down once previously and after I pulled it out from fridge after 24 hours (dough had completely risen to top of container in fridge) I punched it down once more, only this time it didn't rise back up? I formed it to around 14" and baked it for 5 min in a pan. Refrigerated the crust for a few hours due to time and came home and finisheud it off on the stone. It had a good crunch with solid chew still which was what I wanted. I apologize for th crappy pic, I was quite a bit inebriated upon finishing it off.

Looks pretty good to me!  How was the texture.  Did it seem like the dough cooked right for you?

Offline shmigga

  • Registered User
  • Posts: 75
  • Location: Johns Creek, GA
  • Go Bills!
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #32 on: March 11, 2015, 08:55:50 AM »
Came out really good. My girlfriend said it's the best crust that I've made so far. I did not use a pizza stone because I need to replace mine, but it still came out great.

Awesome!  How did it compare to your favorite WNY pizza?

Offline JD

  • Registered User
  • Posts: 2197
  • Location: Long Island, NY
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #33 on: March 11, 2015, 09:15:08 AM »
I've never had Buffalo style pizza but the pictures on this thread look really good. They remind me of the pizza place within walking distance of my old college dorm: Boston House of Pizza (BHops) in Boston. It was so good, but there may have been some outside influences at the time :angel:
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

Offline hockman4357

  • Registered User
  • Posts: 66
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #34 on: March 14, 2015, 05:40:51 PM »
Before and after shot.  Really good!!!

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


Offline Jon in Albany

  • Lifetime Member
  • *
  • Posts: 2039
  • Location: Albany, NY
    • Jon In Albany Blog
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #35 on: March 14, 2015, 05:57:29 PM »
I've never had Buffalo style pizza but the pictures on this thread look really good. They remind me of the pizza place within walking distance of my old college dorm: Boston House of Pizza (BHops) in Boston. It was so good, but there may have been some outside influences at the time :angel:
It's  a funny thing about Massachusetts. Every town seemed to have its own House Of Pizza. At least in the 90s. Many of them were near a traffic rotary. Seemed like most towns had those too.

I spent some time st Northeastern and I'm pretty sure there was a BHOP on Huntington Ave. There's probably more than 1. My main Boston pizza memory was a place called Cappys. Two bad slices of cheese pizza and a shot of soda for  $2.10. Still have their magnet on the fridge. Like you said, right around the corner from the dorm.

Looks good Hockman.

Offline gator24

  • Registered User
  • Posts: 19
  • Location: Minnesota
  • I Love Pizza!
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #36 on: March 16, 2015, 02:01:09 PM »
Does anyone here have a sauce recipe similar to Bocce's or Leonardi's? I'm sure there's other posts on this site somewhere but I can't find any recipes.

 I'm going to try this dough recipe listed above. The one I use now is very similar to it, the only difference is that I was told to use lard for the dough and to grease the pan. I think the main thing is to use a high gluten flour.

Offline JD

  • Registered User
  • Posts: 2197
  • Location: Long Island, NY
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #37 on: March 16, 2015, 02:14:08 PM »
I spent some time st Northeastern and I'm pretty sure there was a BHOP on Huntington Ave. There's probably more than 1. My main Boston pizza memory was a place called Cappys. Two bad slices of cheese pizza and a shot of soda for  $2.10. Still have their magnet on the fridge. Like you said, right around the corner from the dorm.

Exactly the BHOP I'm talking about. I'm not sure I ever went to Cappys, but I assume it's all about the same?

Not to derail the thread any further but did you eat the pizza at Stetson West Dorm? That was actually some pretty good WFO pizza.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

Offline Jon in Albany

  • Lifetime Member
  • *
  • Posts: 2039
  • Location: Albany, NY
    • Jon In Albany Blog
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #38 on: March 16, 2015, 03:23:38 PM »
Exactly the BHOP I'm talking about. I'm not sure I ever went to Cappys, but I assume it's all about the same?

Not to derail the thread any further but did you eat the pizza at Stetson West Dorm? That was actually some pretty good WFO pizza.
By my memory, BHOP was more of that Greek/bar style pizza,. Cappy's was more of a NY dollar slice.  It was on Westland Ave near the corner of Hemenway.

I never had WFO pizza in Stetson. Pretty sure there wasn't a WFO when I was there. After I left Boston, Northeastern put a lot of money into their campus. Last time I drove through, I didn't recognize much and that was probably 10-12 years ago.

Offline hockman4357

  • Registered User
  • Posts: 66
Re: Trying to duplicate Buffalo, NY style pizza
« Reply #39 on: March 21, 2015, 03:35:24 PM »
This really is a tasty pizza!  I cooked this one for 12 minutes at 500 degrees on a Crisco coated pizza pan then slid it onto steel with the broiler on for 3 minutes.  Out of the oven I coated the edge with melted butter and garlic followed by a sprinkling of Parmesan.

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