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Author Topic: MY attempt at Aimless Ryan's Tommy's Pizza clone  (Read 11851 times)

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Offline Aimless Ryan

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #40 on: August 24, 2016, 12:58:56 PM »
If there is any friction between anyone and Dave (bigMoose), y'all need to know Dave is about the nicest guy in the world. He's a big, cuddly teddy bear.
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline clarkth

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #41 on: August 30, 2016, 05:23:23 PM »
Well, I finally had to try it. Never had Tommy's, but I do remember thin crispy laminated pizza's from Chicago.

I did make a few changes. Followed the recipe for making the dough, but changed the yeast amount and did a 24-30 hour RT ferment. Made the dough on Friday afternoon, around noon, and left it in bulk to RT ferment until Saturday, around 9 AM, when I balled them, stuck them in oiled containers and left them on the counter top for an additional 8 hours at RT. 77 degrees the whole time.

Excellent flavor and was super easy rolling out super thin. Crispy, but very tender. The wife said it was the best pizza I had made to date. The first 3 pics show a cheese, sausage, onion, green pepper, and green olive pizza. The last 3 pictures show a pizza I made the week later, which really show off the layers of goodness.

Tom

Tom,

These look fantastic!  Can you post your final recipe and process?  I want to try this out over the holiday weekend  ;D

Offline rkrider99

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #42 on: August 31, 2016, 07:04:32 AM »
clarkth,

I really did follow Aimless Ryan's recipe and workflow, the only exception being that I didn't refrigerate the dough at any time. I used Craig's yeast chart to figure out the amount of yeast that I would need for a 24-30 hour, 77 degree, room temperature ferment. Once I was ready to make the pizza, I just took the balls out of the containers, rolled them out, folded, rolled again, topped the skins with the toppings, and baked them on the lowest rack in my oven at 500 degrees in a perforated pizza pan for about 8-10 minutes.

The dough was super easy to roll out super thin.

Tom

Offline clarkth

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #43 on: September 01, 2016, 04:06:03 PM »
clarkth,

I really did follow Aimless Ryan's recipe and workflow, the only exception being that I didn't refrigerate the dough at any time. I used Craig's yeast chart to figure out the amount of yeast that I would need for a 24-30 hour, 77 degree, room temperature ferment. Once I was ready to make the pizza, I just took the balls out of the containers, rolled them out, folded, rolled again, topped the skins with the toppings, and baked them on the lowest rack in my oven at 500 degrees in a perforated pizza pan for about 8-10 minutes.

The dough was super easy to roll out super thin.

Tom

Thanks Tom, my basement is a stable 68 degrees so I'll use the chart to figure out the yeast %

Offline 333meg

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #44 on: September 08, 2016, 03:19:43 PM »
My old age is starting to make me come across wrong more often these days, I think... Nothing to apologize for.  My ? must have confused or altered my intended meaning of asking if this synopsis was considered the new "baseline" or "optimum" to


Moose, it's completely 100% me, my apologies to you. I hope you can forgive me. -Meg
Pursuing pizza has put me into an airplane, in a car and on road trips of hundreds of miles...

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Offline bigMoose

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #45 on: September 08, 2016, 08:02:08 PM »
Meg nothing to apologize for! No harm, no foul.  BTW you are making fantastic pies over in the other thread.  Thanks for sharing your results, I have been in search of this style for a couple of years.  Looks like you were able to put it all together in one place, at one time and integrate the advice from fazzari and Ryan.  You guys are rockin the thin crust in c'bus!
All the best, Dave

Offline Floridian

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #46 on: October 18, 2016, 09:43:51 AM »
I have done this recipe once a week for the past six weeks or so. I followed Ryan's video twice but I wasn't happy with the results. Not sure what I was doing wrong. I went back to the original way Ryan had done it in his thread. I subbed IDY (16g) for the ADY. I am using Manceta for the shortening. I was having problems getting all of the flour picked up but I started to use a long handled plastic spoon to work the loose flour into the ball of dough. Worked just fine. I did a four hour bulk ferment, punched it down and then put the dough in the fridge overnight. I went to Restaurant Depot and got the crushed tomatoes that Ryan suggested, the Stanislaus product. They only had the pizza sauce with the basil already added. I just added the salt and the oregano. I am almost out of the Ezzo pepperoni so I got the Bridgford pepperoni that Ryan also suggested. Haven't tried that yet, it will be on the next pizza I do.     

Looking forward to going to CBus next weekend. Will be hitting Tommy's multiple times. The game time was moved from 5:30 to 3:30 so lunch and dinner that day is now possible. Hoping to have lunch on Friday with 333Meg and Ryan. Should be a blast!!!
« Last Edit: October 18, 2016, 09:48:55 AM by Floridian »
Tommy's pizza fan. Trying to emulate Tommy's using Aimless Ryan's recipe

Offline 333meg

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #47 on: October 19, 2016, 02:54:50 PM »
Your pizza looks great! I am out of my Ezzo too sadly. It's the best pepperoni out there by far. I've been meaning to get to Pittsburgh to visit my cousin and then hit up Penn Mac and fill up a cooler but I haven't yet.

I look very forward to enjoying a pizza with you and your family. Tommy's on a game day is madness!
Pursuing pizza has put me into an airplane, in a car and on road trips of hundreds of miles...

Offline RockyMountainPie

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #48 on: October 21, 2016, 04:46:50 PM »
Wish I could join you all for a slice at Tommy's!  One question I have is whether Tommy's uses a shredded or sliced provolone cheese?



Offline Floridian

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #49 on: October 21, 2016, 08:00:48 PM »
Wish I could join you all for a slice at Tommy's!  One question I have is whether Tommy's uses a shredded or sliced provolone cheese?

99% sure they use shredded. When waiting for a to go order, I am almost positive I saw them dressing the pie with shredded provolone

Will double check next week
Tommy's pizza fan. Trying to emulate Tommy's using Aimless Ryan's recipe

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Offline Floridian

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #50 on: October 21, 2016, 08:02:16 PM »
Your pizza looks great! I am out of my Ezzo too sadly. It's the best pepperoni out there by far. I've been meaning to get to Pittsburgh to visit my cousin and then hit up Penn Mac and fill up a cooler but I haven't yet.

I look very forward to enjoying a pizza with you and your family. Tommy's on a game day is madness!

Gonna be a blast!
Tommy's pizza fan. Trying to emulate Tommy's using Aimless Ryan's recipe

Offline Feelflows

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #51 on: October 22, 2016, 10:00:34 AM »
Interesting idea. Tommy's pepperoni used to be curled up with pools of grease back in the day (60's - 70's) but not so much recently

I remember this style of pepperoni as a kid in the 70s as well in Canada.  After decades of searches, I found it.  It's referred to as "cup and char" pepperoni.  How it works is the skin tightens as it cooks.  As it tightens, the pepperoni becomes cupped, retains the oil, and the skin chars.  It still a mainstay for pizzerias around western New York, and surrounding areas.  Here's a link to the brand that makes them.
 
http://battistonibrand.com/cup-char-buffalo-style-pepperoni-sliced-5oz-pack/

The folks in the deli at Wegman's (Buffalo) sell me a two pound bag that I keep in the freezer. 

Below is a pic of the pepperoni on one of my pizzas
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Offline mrmojo1

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #52 on: October 22, 2016, 05:44:15 PM »
that pizza looks awesomely delicious!!!!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline Feelflows

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #53 on: October 23, 2016, 09:30:32 PM »
that pizza looks awesomely delicious!!!!!
Thank you sir!
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Offline Aimless Ryan

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #54 on: October 28, 2016, 05:30:12 PM »
Wish I could join you all for a slice at Tommy's!  One question I have is whether Tommy's uses a shredded or sliced provolone cheese?

I'm 99% sure it's shredded. Floridian picked me up and took me to Tommy's for lunch today, and we found out something a lot more important than whether it's shredded or sliced. Since Floridian did the dumpster diving, I'll let him share the big thing we learned today.

Also, our pizza was awesome. The Upper Arlington unit seems to be putting out much better pizza than they used to.
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

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Offline Floridian

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #55 on: October 30, 2016, 11:06:14 PM »
Yes, the cheese is 100% shredded. I saw the guy adding the cheese, shredded for sure.

We arrived in CBus Thursday night late and the friends we are staying with had Tommy's waiting for us when we got to their house. The pizza was from the UA Tommy's. It had been sitting a while but still tasted wonderful after a day of traveling.
 
We picked up Ryan from his crib (was cool seeing the place from the videos) and we proceeded to the UA Tommy's. It was just Ryan, my wife and myself for lunch. We ordered a large pepperoni pizza and it came out in about 15 minutes. It was very good. I noticed a sweetness to the sauce and Ryan described it as "bright" I lost my sense of smell about five years ago so my sense of taste is definitely affected but the sweetness stood out. I don't recall the sauce on Tommy's ever standing out like the pizza we had on Friday. Usually, the sauce is a background element with the crust and pepperoni at the forefront. I am pretty sure they use less sauce than the almost 11 oz. Ryan has in his recipe. I am going to go to 9 or 9.5 oz. in my next attempt.

We had a great conversation during lunch and I told my wife that Ryan had "dumpster dived" to get the sauce source and the pepperoni source. So I suggested seeing what we may find if we did a repeat. I rummaged around in the cardboard dumpster and found a cheese box. It is from Bellissimo Foods, and is a smoked whole milk provolone. It is from Wisconsin as well. Bellissimo is a company from Houston. Looking at their web site, they seem to have some high quality pizza products. The pack was 3/12# but it didn't say if it was already shredded. I am guessing Tommy's shreds their own.

That night, we met friends at the campus location. It was a busy Friday night and the difference between the pizza we had for dinner and the one we had for lunch was rather striking. The sauce was almost completely in the background. Didn't taste any sweetness whatsoever. Was still good but the UA pizza was better. The campus Tommy's has their production kitchen downstairs and I "got lost" while going to the bathroom and stumbled upon a bag of flour and I took a quick pic of the bag. The flour is a high gluten pizza flour enriched with malt. 25 lbs. bags. It was from Bellissimo. I couldn't find the product on their website but I am going to dig deeper when I get back home. There is only one distributor in Florida so I am going to contact them and see what I can do to get some of the flour and cheese.

Thanks again to Ryan for his efforts in making Tommy's available to me whenever I feel the need. My rendition and Tommy's are pretty damn close. I'm not even going to buy pizza, freeze it overnight and pack it in my suitcase. Was great meeting Ryan in person. We wish 333Meg could have joined us. Next time for sure!!       
Tommy's pizza fan. Trying to emulate Tommy's using Aimless Ryan's recipe

Offline Pete-zza

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #56 on: October 31, 2016, 12:24:05 AM »
Floridian,

If you go to http://www.bellissimofoods.com/Products-List.aspx?category=Dough%20/%20Flour and click on the two links at the right, you will get the information on the Bellissimo high gluten flour, but in the 50 pound bag.

Peter

Offline Aimless Ryan

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #57 on: October 31, 2016, 08:51:39 AM »
Yes, as Floridian says, I felt the sauce was much more prominent than usual. To me it was both naturally sweet and bright. Very good and fresh-tasting. One thing he didn't mention is that he also dug out the same two boxes I found years ago in the dumpster, which are pictured in a post I wrote in the original Tommy's thread. Those two boxes were Ezzo GiAntonio pepperoni and Star Cross crushed tomatoes.

So we know pretty much all the important Tommy's ingredients now. Very nice outing. Would have been better if we'd been able to meet up with 333meg, though. Especially since she was in the neighborhood.

EDIT: Oh yeah. I'm pretty sure "salame" means the cheese comes in a salami-shaped loaf. If so, that means they shred the cheese on the premises. The small-looking box also suggests it came in loaves.
« Last Edit: October 31, 2016, 09:13:11 AM by Aimless Ryan »
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline 333meg

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #58 on: November 01, 2016, 01:25:10 PM »
You guys I am so fricking happy and excited to hear the play by play not to mention what finds! I wish I could have been there. The flour and cheese developments were the last remaining wonders. Now we have to see how can we get our hands on them? I will also add that, yep, it's confirmed...Floridian is crazy for Tommy's! Now if only there was a photo of your body half inside the dumpster rummaging while Ryan looks on...the thought of that keeps me laughing to no end. Thanks for your unparalleled passion for Tommy's.
Pursuing pizza has put me into an airplane, in a car and on road trips of hundreds of miles...

Offline Floridian

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Re: MY attempt at Aimless Ryan's Tommy's Pizza clone
« Reply #59 on: November 01, 2016, 09:08:54 PM »
Floridian,

If you go to http://www.bellissimofoods.com/Products-List.aspx?category=Dough%20/%20Flour and click on the two links at the right, you will get the information on the Bellissimo high gluten flour, but in the 50 pound bag.

Peter
I went  to their website while I was waiting for our flight back to Florida and found the flour on their website. I was very interested to see that wheat flour was the first ingredient listed. The second item was malted barley flour, an item I was totally unaware of, as I am a pizza making novice.  Not sure of the percentages involved as far as wheat flour / malted barley flour but I am hoping to score some of the flour from a distributor here in Florida. There is only one distributor and they are 90 minutes or so away. I did find the 25 lb. bag listed as well
« Last Edit: November 02, 2016, 07:31:41 AM by Floridian »
Tommy's pizza fan. Trying to emulate Tommy's using Aimless Ryan's recipe

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