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Author Topic: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone  (Read 13232 times)

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Offline bobgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #200 on: October 14, 2018, 10:39:36 AM »
10/13/18 Dough

648 g Bouncer Flour
408 g Water (63%)
1.3 g IDY
13 g Salt
10 g Olive oil
10 g LDMP
5 g sugar


Dough Prep
8 Hour RT Ferment

Sauce
1 + 1/2 Cups Stanislaus Full Red Extra Heavy Tomato Puree
1/2 Cup Stanislaus 7/11 Ground Tomatoes
1/4 tsp granulated garlic powder
1/4 tsp oregano
Black pepper - a few twists from the pepper grinder
1-3 Tbsp water

Cheese
Tillamook LMPS Mozzarella, Murray's Suis Raclette, Cracker Barrel cheddar, smoked provolone


The Bake
525 degrees

Pizza 1: 1 minute par bake direct on steel + 3.5 minute broil
Pizza 2: 2 minute par bake, parchment on steel + 3.5 minute broil
Pizza 3: 3 minute par bake, parchment on steel + 3.5 minute broil
Pizza 4: 3 minute par bake, parchment on steel + 3.5 minute broil (500 degrees)

Results
Some NY-style pizzas using Bouncer flour.  This style of pizza isn't my forte, so I'm still figuring out a baking procedure that works for me and produces good results.  The last two pizzas came out nicely browned, so I think (for me) 3 minute par bakes are the way to go.

Flour wise, I'm finding that I prefer using All-Trumps for this style over Bouncer.  The All-Trumps flour produces a very light, crisp crust vs Bouncer which turns out a more chewy crust.

As an experiment, I re-balled the dough mid-rise for pizzas 3 and 4.  When I opened up the skins, I found that the re-balled doughs opened in a much more controlled fashion.

Of all the pizzas, I think my favorite was the cheese (Mozz, provolone, cheddar).  Although the cornicione wasn't as browned as I would have liked, the sauce/cheese ratio was excellent.  Easily the best cheese pizza I've made to date. 
Bob

Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #201 on: October 21, 2018, 09:38:57 AM »
10/18/18 Dough

410 g Bread Flour
185 g Water (45%)
6 g IDY
7 g Diamond Crystal Kosher Salt
25 g Sunflower  oil
8 g LDMP


Dough Prep
4 Hour RT bulk ferment, dough ball stored in fridge for 2 days.  Dough warmed on the counter for 1 hour.

Sauce
1 cup Stanislaus Full Red Extra Heavy Tomato Puree
2/3 cup homemade roasted tomato sauce
Salt

Cheese
Tillamook LMPS Mozzarella, romano

The Bake
4.5 min par bake  (parchment on steel @ 525) + 4 minutes fully dressed (screened on rack @ 500).

Results
I par baked the skin at home 2-3 hours in advance and finished the bake in another kitchen.  The method works great.  Given that the final bake doesn't rely on a pizza stone or steel, I can reliably turn out great pizzas at social functions in minutes. 

Sunflower oil was a suggestion from another thread - I like it!  The combination of switching back to bread flour + the new oil turned out a super crispy crust.
« Last Edit: October 21, 2018, 09:40:33 AM by bobgraff »
Bob

Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #202 on: October 22, 2018, 08:11:39 AM »
10/18/18 Dough (See previous post)

Dough Prep
4 Hour RT bulk ferment, dough ball stored in fridge for 2 days, frozen for 1 day, back in the fridge for 10 hours, warmed on the counter for 2 hours.

Sauce
1 cup Stanislaus Full Red Extra Heavy Tomato Puree
2/3 cup homemade roasted tomato sauce
Salt

Cheese
Tillamook LMPS Mozzarella, Cracker Barrel sharp cheddar, romano

The Bake
4.5 min par bake  (parchment on steel @ 525) + 4 minutes fully dressed (screened on rack @ 500).

Results
I purposely only pre-heated my 1/4 inch pizza steel for 30 minutes instead of 60 to test its performance.  The pizza was finished on a screen resting on the middle rack (I usually place the screen on the steel on the bottom rack).

The pizza came out chewier than normal.  There were some crispy spots, but mostly chewy.  Quite the contrast compared to my previous pizza.

Note: the first pic is the underside of the skin, resting post par bake.
« Last Edit: October 22, 2018, 08:15:08 AM by bobgraff »
Bob

Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #203 on: November 13, 2018, 10:18:54 PM »
11/10 Dough (Apizza Scholls Recipe)

315g Bread Flour
195g Water
.24g IDY
6g  Diamond Crystal Kosher Salt
3g Sunflower Oil

Dough Prep
Apizza Scholls dough prep + additional 48 hour cold ferment.  Dough balls warmed in a small cooler for 10 hours.

Sauce
1/2 cup Stanislaus Full Red Extra Heavy Tomato Puree
1/2 cup homemade roasted tomato sauce

Cheese
Tillamook LMPS Mozzarella, sliced provolone, fresh mozzarella, romano

The Bake
3 min par bake @ 525 + 5 minutes fully dressed (screened on steel).

Results
These pizzas were made using the Apizza Scholls recipe.  Very crispy!
« Last Edit: November 13, 2018, 10:27:00 PM by bobgraff »
Bob

Offline Mad_Ernie

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #204 on: November 16, 2018, 09:55:14 AM »
Nice pizza Bob, but I am wondering what this NY style of pizza has to do with the Tommy's Pizza clone or cracker crust style in general.  ???
Let them eat pizza.

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Offline bobgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #205 on: November 17, 2018, 09:40:42 AM »
That's a fair point Ernie.  As I experiment with other styles, I have struggled with whether to document everything here or create separate threads. 

Considering that I have a second batch of this dough fermenting and that my wife really enjoyed this new recipe, perhaps a new thread is warranted.

I appreciate your thoughts.  :)
Bob

Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #206 on: November 30, 2018, 08:19:40 AM »
11/20/18 Dough

410 g Bread Flour
185 g Water (45%)
6 g IDY
7 g Diamond Crystal Kosher Salt
25 g Sunflower  oil
8 g LDMP


Dough Prep
7 Hour RT bulk ferment, dough ball stored in fridge for 3 days, frozen for 5 days.  Dough warmed on the counter for 12 hours.

Sauce
1 cup Stanislaus Full Red Extra Heavy Tomato Puree
2/3 cup homemade roasted tomato sauce


Cheese
Primo Gusto LMPS Mozz/Provo Blend, romano

The Bake
4.5 min par bake  (parchment on steel @ 525) + 4.5 minutes fully dressed (screened on steel).

Results
The pizzas were slightly more well-done, likely due to baking on the bottom rack, instead of my usual - one up from the bottom. 

It's been a while since I've used the Primo Gusto cheese blend.  I like the flavor, but it is slightly more oily when melted compared to Tillamook. 

I threw on a few slices of prosciutto post-bake on to the second pizza and was pleased how well it worked on a cracker crust.
« Last Edit: November 30, 2018, 08:22:19 AM by bobgraff »
Bob

Offline Mad_Ernie

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #207 on: November 30, 2018, 06:04:46 PM »
Awesome result, Bob.  I enjoy seeing your pizza-making talent on display - makes my mouth water  :drool:

-ME
Let them eat pizza.

Offline bobgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #208 on: December 23, 2018, 08:27:43 AM »
My wife and I visited a local brewery, Somewhere in Particular, that served pizza with perhaps the best pepperoni I've ever had.  It's listed on the menu as "Ohio Pepperoni". In comparison to Ezzo 38", it is larger, thinner, and more spicy.   The waitress said it was "Hillcrest" pepperoni, but the only info I could find on the web indicates that they are a food distributor near Cleveland.  Currently brainstorming on how I might get my hands on  a bag of it.




« Last Edit: December 23, 2018, 08:30:01 AM by bobgraff »
Bob

Offline bobgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #209 on: December 27, 2018, 03:16:42 PM »
12/22/18 Dough

410 g Bread Flour
185 g Water (45%)
6 g IDY
7 g Diamond Crystal Kosher Salt
22 g Sunflower  oil
8 g LDMP


Dough Prep
7 Hour RT bulk ferment, dough ball stored in fridge for 3 days.  Dough warmed on the counter for 2 hours.

Sauce
1/2 cup Stanislaus Full Red Extra Heavy Tomato Puree
28 oz can La Valle San Marzano tomatoes
Salt


Cheese
Boar's Head WM mozzarella, Whole Foods fresh ricotta, fresh mozzarella, romano

The Bake
5 min par bake  (parchment on steel @ 525) + 4.5 minutes fully dressed (screened on steel).

Results
I inadvertently mixed in a bit less oil than usual into the dough (22g vs 25g).  Between the low humidity and the reduced oil, it was notably more difficult to roll out these skins.

Santa dropped a food mill down my chimney for Christmas, so I put it to good use and ran the San Marzano's through it. The milled tomatoes were mixed with Full Red, but the resulting sauce was still too thin for this style of pizza. 

My recent visit to Best Pizza has re-acquainted me with ricotta as a pizza topping.  I'm not 100% sure it works on cracker crusts, but I'm willing to try.  :chef: 
« Last Edit: December 27, 2018, 03:19:19 PM by bobgraff »
Bob

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Offline norcoscia

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #210 on: December 27, 2018, 03:30:56 PM »
The pizza looks great Bob, BTW, your food mill looks like it works better than mine - what brand is it if you don't mined me asking?
Norm
Baker's Pride GP-61 NG, Baker's Pride M02T 220V, PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline bobgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #211 on: December 27, 2018, 04:21:18 PM »
The pizza looks great Bob, BTW, your food mill looks like it works better than mine - what brand is it if you don't mined me asking?

Thanks Norm.  It's a OXO Good Grips food mill.
Bob

Offline norcoscia

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #212 on: December 27, 2018, 04:48:59 PM »
Thanks Bob!
Norm
Baker's Pride GP-61 NG, Baker's Pride M02T 220V, PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #213 on: January 13, 2019, 11:00:49 AM »
1/9/19 Dough

410 g Bread Flour
185 g Water (45%)
6 g IDY
7 g Diamond Crystal Kosher Salt
25 g Sunflower  oil
4 g Sugar


Dough Prep
7 Hour RT bulk ferment, dough ball stored in fridge for 3 days.  Dough warmed on the counter for 2 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/4 cup Peroni beer
3/8 tsp granulated garlic powder
1/4 tsp oregano
1/16 tsp black pepper
1 Tbsp Romano
Dash of Trader Joe's Multipurpose Umami Seasoning Blend


Cheese
Tillamook LMPS Mozzarella, Rio Briati WM ricotta, Murray's Suis Raclette, Parmesan

The Bake
5 min par bake  (parchment on steel @ 525) + 4.5 minutes fully dressed (screened on steel).

Results
Made some pizzas for friends that came over for board game night.  I neglected to get a picture of all of the pizzas, so you'll just have to take my word for it that they were delicious. 

A few weeks ago I mixed a 5 lb can of Full Red with half a can of 7/11 and froze it in ~1+1/2 cup portions to serve as my blank "sauce canvas".  This sauce is my usual approximation of Tommy's sauce + romano and umami powder added to the mix.  The jury is still out as to whether the additions improved the sauce, but overall it was really really good. 

The pizza pictured below is a white pizza with sausage and caramelized onions.  I mixed the ricotta with milk (~1-2 tbsp milk, per cup of ricotta) to use as a base "sauce", which was applied via a brush to the par-baked skin.  Flavor-wise, this pizza was missing something.  Surprisingly, Trader Joe's Everything Bagel seasoning works really well on leftover white pizza squares.  Need to try that on my next white pizza attempt.  :chef:
« Last Edit: January 13, 2019, 01:01:16 PM by bobgraff »
Bob

Offline bobgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #214 on: February 14, 2019, 11:19:29 PM »
2/10/19 Dough

410 g Bread Flour
188 g Water (46%)
1 g IDY
7 g Diamond Crystal Kosher Salt
25 g Sunflower  oil
8 g LDMP


Dough Prep
7 Hour RT bulk ferment (3 stretch&folds), dough balls* stored in fridge for 2 days, freezer for 1 day. Dough defrosted in a cooler for 10 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/3 cup Peroni beer
3/8 tsp granulated garlic powder
1/4 tsp Penzy's Tuscan Blend (Italian Seasoning)
1/16 tsp black pepper


Cheese
Tillamook LMPS Mozzarella, Parmesan

The Bake
4.5 min par bake  (parchment on steel @ 525) + 4.5 minutes fully dressed (screened on steel).

Results
Out of curiosity, I made the dough with .25% yeast instead of the normal 1.5%.   The crust was as crackery as ever, though I thought the flavor wasn't as good.

I upped the amount of beer in my sauce from 1/4 cup to 1/3 cup.  Note to self - a 1/4 cup is plenty.  The sauce was simmered on low for 15 minutes and it seemed to help the flavors come together.

*Note:  This recipe makes 3 pizzas.  The original dough ball is divided into thirds and popped into the fridge/freezer in ziplock bags for future use.
« Last Edit: February 15, 2019, 08:17:06 AM by bobgraff »
Bob

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Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #215 on: February 23, 2019, 06:37:32 PM »
2/10/19 Dough (See previous post)

Sauce (from 2/14)

Cheese
Smoked Provolone, Tillamook LMPS Mozzarella, Romano

The Bake
4.5 min par bake with sauce (parchment on steel @ 525) + 4.5 minutes fully dressed (screened on steel).

Results
Using up the leftovers.  I think I prefer saucing the skin prior to par baking (as I did here), however it doesn't work if par-baking the skins ahead of time.
« Last Edit: February 23, 2019, 06:39:57 PM by bobgraff »
Bob

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