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Author Topic: Joe & Pat's Pizzeria, Staten Island  (Read 18187 times)

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Offline hotsawce

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Re: Joe & Pat's Pizzeria, Staten Island
« Reply #240 on: November 08, 2017, 11:45:32 AM »
I think I recall calculating a TF of 0.065 for the Rubirosa dough ball I grabbed a while ago. Maybe give that a try? My gut tells me it might top out around 0.07. 0.075 seems thick - the pies I've made at that thickness definitely seemed thicker than joe and pats

Definitely thinner than a standard NY slice.  But looks can be deceiving, Joe and Pat's is still a foldable slice and still has bite and nothing like Chicago thin or NJ bar pies.  Also, all that pounding will compact the crumb but it's texture has some chew.  One can make 2 pies look equally thin, but depending on fermentation, flour, hydration, opening method, will lead to very different experience.

I use a TF of 0.075 for Joe and Pat's style.  0.092 for standard NY slice.  May seem alot, but end product has alot to do with the process.

Offline norma427

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Re: Joe & Pat's Pizzeria, Staten Island
« Reply #241 on: November 08, 2017, 06:02:16 PM »
I think I recall calculating a TF of 0.065 for the Rubirosa dough ball I grabbed a while ago. Maybe give that a try? My gut tells me it might top out around 0.07. 0.075 seems thick - the pies I've made at that thickness definitely seemed thicker than joe and pats

Lou,

Thanks for telling us what you think you calculated Rubirosa dough ball at in TF.  Yes, maybe give that a try.

Norma

Offline Andrew Bellucci

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Re: Joe & Pat's Pizzeria, Staten Island
« Reply #242 on: April 06, 2018, 05:55:25 PM »
I'm certain they are two doughs flattened onto each other for their round pies.

Then you are certainly 100% wrong.
Pie Man
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You bet on how the horse finishes.

HarryHaller73

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Re: Joe & Pat's Pizzeria, Staten Island
« Reply #243 on: April 06, 2018, 09:39:24 PM »
Then you are certainly 100% wrong.


Yup, I was wrong, been there since this thread died a year ago with sharper eyes.  They proof the shells on the counter.

Offline johnnytuinals

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Re: Joe & Pat's Pizzeria, Staten Island
« Reply #244 on: April 12, 2020, 09:25:40 PM »
I know Joe and Pats use Grande Cheese (WM}
Can care less about the dough cause I can get my dough pretty thin.
Only missing piece is the SAUCE,wish there were someone that might have worked there that can post
what kind of Sauce they use and hows its made.....JT

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Offline norma427

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Re: Joe & Pat's Pizzeria, Staten Island
« Reply #245 on: April 13, 2020, 03:02:28 AM »
I know Joe and Pats use Grande Cheese (WM}
Can care less about the dough cause I can get my dough pretty thin.
Only missing piece is the SAUCE,wish there were someone that might have worked there that can post
what kind of Sauce they use and hows its made.....JT

JT,

I sure don't know what is in Joe and Pat's sauce, but if interested showed some photos of their pizza and an extra container of sauce they gave me starting at Reply 96 https://www.pizzamaking.com/forum/index.php?topic=45716.msg461982#msg461982

Some more photos of the oven they use at Joe and Pat's. https://www.pizzamaking.com/forum/index.php?topic=45716.msg462046#msg462046  Think that oven, along with other things is what makes their pizza different.  Pizza's baked on the shelves in the rotating oven.

More photos of their sauce at https://www.pizzamaking.com/forum/index.php?topic=45716.msg462104#msg462104   

Norma

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