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Author Topic: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone  (Read 22119 times)

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Offline chrisgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #260 on: November 21, 2019, 01:21:52 PM »
11/12/19 Dough

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


Dough Prep
4 Day cold bulk ferment in fridge, dough balls formed and stored in fridge for 6 hours.  Dough balls warmed at RT for 3 hours.

Sauce
2 cup Stanislaus Full Red Super Heavy Tomato Puree
1 cup Stanislaus 7/11 ground tomatoes
1/4 cup Peroni beer
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
1/16 tsp salt
1/32 tsp onion powder


Cheese
Tillamook LMPS Mozzarella, Smoked Provolone, Cracker Barrel Vermont White Cheddar, Raclette, Romano, Murray's Pecorino Calabrese

The Bake
5-6 min par bake  (parchment on steel @ 530) + 5-6 minutes fully dressed (screened on steel).

Results
I went back to my regular recipe using 410 g of flour, but rolled out 2 skins instead of 3.  This worked well with my 16" pie bag - the pizzas were slightly thicker, but still crispy.

At this point, I’m not sure I could pick a favorite between your pies & Tommy’s. The only difference might be the slight sourdough flavor of Tommy’s. Have you experimented with old-dough methods?

Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #261 on: November 21, 2019, 06:42:39 PM »
At this point, I’m not sure I could pick a favorite between your pies & Tommy’s. The only difference might be the slight sourdough flavor of Tommy’s. Have you experimented with old-dough methods?

I've used starters and poolish in other recipes, but not this one.  My current view is that the right type/amount of fat in the dough + nailing the sauce is the key to getting my pizzas closer to Tommy's.
« Last Edit: November 22, 2019, 12:17:38 AM by bobgraff »
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline bobgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #262 on: March 22, 2020, 12:37:39 PM »
3/18/20 Dough

410 g Bread Flour
186 g Water (45.5%)
6 g IDY
7 g Diamond Crystal Kosher Salt
25 g Sunflower  oil
8 g LDMP


Dough Prep
6 Hour RT bulk ferment, dough balls stored in fridge for 3 days. Dough balls warmed at RT for 3 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/4 cup water
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
1/16 tsp salt
1 tbsp parmesan cheese


Cheese
Tillamook LMPS Mozzarella, Cracker Barrel Vermont White Cheddar (1-2oz)

The Bake
4.5 min par bake (parchment on steel @ 520) + 4.5 minutes fully dressed (screened on steel).

Results
We recently completed a kitchen remodel, including a new convection oven, so I reverted back to my main recipe and workflow to test out the new oven.  Three dough balls made from the recipe.  I rolled out 2 skins using my 14" pie bag and froze the third dough ball for future use.  The oven temp was dropped to 520 to account for a hotter oven and used the convention setting for the final 4 minutes only.

I used my normal sauce, but mixed in some parm instead of sprinkling it on the pizza post bake.  I realized that at some point last year I started mis-stating my sauce recipe.  The measurements above are the correct ones.  1 cup full red + a 1/2 cup of 7/11

Thought the pizzas turned out well and I'm finally getting crisp pepperoni's from the convection setting. 
« Last Edit: March 22, 2020, 12:40:39 PM by bobgraff »
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline Chicago Bob

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #263 on: March 23, 2020, 07:46:01 PM »


   Killah pizza there Bob....I would love to taste one of your pies. You put a lot of work into these and the results look delicious!!   :chef:.   :drool:
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Offline RockyMountainPie

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #264 on: March 29, 2020, 04:27:17 AM »
I agree!  That looks tasty! ^^^

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Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #265 on: March 29, 2020, 09:12:36 AM »
3/26/20 Dough

205 g Kryol High Gluten Flour
93 g Water (45.5%)
3 g IDY
3.5 g Diamond Crystal Kosher Salt
16 g Sunflower  oil
4 g LDMP


Dough Prep
3 Hour RT bulk ferment, dough balls stored in fridge for 2 days. Dough balls warmed at RT for 4 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/4 cup water
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
1/16 tsp salt
1 tbsp parmesan cheese
Dash of ground fennel seed


Cheese
Tillamook LMPS Mozzarella, Cracker Barrel Vermont White Cheddar (1-2oz)

The Bake
4.5 min par bake (parchment on steel @ 520) + 4.5 minutes fully dressed (screened on steel).

Results
I halved my normal recipe in order to use up my remaining Kryol flour that I had.  Deviating from my regular procedure, I rolled out a single skin and left it in the pie bag for 4 hours to relax.  The second pizza pictured was made from last week's dough from the freezer.  Interesting results - like a thick cracker, without needing to laminate the dough whatsoever.  Between the Kryol flour and the bread flour, I thought the Kryol flour produced a slightly lighter crust  (consistency, not color). 

One note about the sauce - salt + parm seems to be making the sauce a bit too salty for my tastes.  I'll likely omit the salt next time and re-evaluate.
« Last Edit: March 29, 2020, 09:16:49 AM by bobgraff »
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #266 on: April 05, 2020, 10:47:47 AM »
4/2/20 Dough

410 g Bread Flour
186 g Water (45.5%)
6 g IDY
6 g Diamond Crystal Kosher Salt
32 g Sunflower  oil
8 g LDMP


Dough Prep
2 Hour RT bulk ferment, dough balls stored in fridge for 2 days. Dough balls warmed at RT for 3 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/4 cup water
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
1/16 tsp salt
1 tbsp parmesan cheese


Cheese
Tillamook LMPS Mozzarella, Cracker Barrel Vermont White Cheddar (1-2oz)

The Bake
4.5 min par bake (parchment on steel @ 520) + 4.5 minutes fully dressed (screened on steel).

Results
I repeated last week's workflow using bread flour instead of Kryol.  While I've been impressed with the performance of Kryol flour in NY style pizzas, I don't think it's necessary for cracker crusts (i.e. bread or AP flour is fine). 

I divided my dough recipe in half to make two slightly thicker pizzas vs 3.  The crusts were crispy, but not so much cracker-like, which I attribute to the larger dough balls and lack of lamination.
« Last Edit: April 05, 2020, 10:54:08 AM by bobgraff »
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #267 on: April 12, 2020, 08:29:17 AM »
4/9/20 Dough

410 g Flour (50/50 AP and Bread flour)
186 g Water (45.5%)
6 g IDY
7 g Diamond Crystal Kosher Salt
30 g Sunflower  oil
8 g LDMP


Dough Prep
3 Hour RT bulk ferment, dough balls stored in fridge for 2 days. Dough balls warmed at RT for 3 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/4 cup water
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
1 tbsp parmesan cheese
Dash of ground fennel seed


Cheese
Grande Mozzarella/Provolone Blend

The Bake
3-4 min par bake (parchment on steel @ 520) + 4-5 minutes fully dressed (screened on steel). Convection setting.

Results
Running low on bread flour, so I used a 50/50 mixture of all-purpose and bread flours.  I noticed that the dough was a bit more stubborn that usual to absorb all of the water when mixing, but nothing a little hand needing couldn't fix prior to dividing and balling.

I did not add any salt to the sauce this time and I think that was a good decision. The saltiness from the parmesan is enough.  This sauce rocks.  :chef:

The dough balls (3) were ~210g each.  Pizza #1 was not laminated, but followed my normal process for pizza #2 (2 100g sheets).
« Last Edit: April 12, 2020, 08:38:52 AM by bobgraff »
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline RockyMountainPie

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #268 on: May 06, 2020, 09:12:18 PM »
Looks like the real deal Bob!  Congrats and thanks for sharing your progress here!  Now hand me a corner piece please!

Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #269 on: June 06, 2020, 09:07:55 PM »
5/29/20 Dough

410 g Flour (Mix of All Trumps and Mondako flour)
184 g Water (45%)
6 g IDY
7 g Diamond Crystal Kosher Salt
25 g Sunflower  oil
4 g Sugar


Dough Prep
4 Hour RT bulk ferment, dough balls stored in fridge for 2 days, frozen for another 6 days.  Dough ball warmed at RT for 7 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/4 cup Peroni beer
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
1 tbsp romano cheese
Dash of ground fennel seed


Cheese
Grande East Coast Mozzarella Blend

The Bake
4 min par bake (parchment on steel @ 525) + 4 minutes fully dressed (screened on steel). Convection setting.

Results
An attempt at recreating Vito & Nicks Italian beef pizza.  First time using Giardiniera - I unknowingly bought a jar packed in oil with a taste leaning more salty than hot.  It was good, but next time I will go 50/50 Giardiniera/banana pepper.  The beef was excellent - top sirloin, sliced thin at our local Italian grocery.  Overall, this topping combo is a keeper and I am looking forward to future attempts.
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

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Offline Quebert

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #270 on: June 07, 2020, 03:27:00 AM »
Awesome you used a Marcato for pizza dough, I've been wanting to break mine out to try and make pizza sheets I could cut into single big NY slice size. You have inspired me to give it a go sometime this week.

Offline bobgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #271 on: November 04, 2020, 08:31:12 AM »
11/01/20 Dough

410 g Kryol Flour
186 g Water (45.5%)
6 g IDY
7 g Diamond Crystal Kosher Salt
25 g Sunflower  oil
8 g LDMP


Dough Prep
4 Hour RT bulk ferment, dough balls stored in fridge for 2 days.  Dough balls warmed at RT for 3 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/4 cup Peroni beer
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
1 tbsp romano cheese
Dash of ground fennel seed
Dash of Trader Joe's Unami Powder


Cheese
Grande Mozzarella/Provolone Blend

The Bake
6 min par bake (parchment on steel @ 475) + 5 minutes fully dressed (screened on steel). Convection setting.

Results
We've been ordering from a well regarded local pizza shop for months and I was pleasantly surprised how much more I like my own recipe.  Playing around with lower oven tempature (475) and a longer par bake.  The crust was a bit chewier due to the Kryol flour, but not in a bad way.  My wife and kids handled topping this time, so the pizzas had more sauce and cheese than I usually use.  Delicious!
« Last Edit: November 04, 2020, 12:40:07 PM by bobgraff »
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline bobgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #272 on: November 10, 2020, 08:32:44 AM »
11/01/20 Dough

410 g Kryol Flour
186 g Water (45.5%)
6 g IDY
7 g Diamond Crystal Kosher Salt
25 g Sunflower  oil
8 g LDMP


Dough Prep
Frozen for 5 days, defrosted in fridge for a day.  Dough balls warmed at RT for 4 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/4 cup Peroni beer
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
Dash of ground fennel seed
Dash of Trader Joe's Unami Powder

Cheese
Grande Mozzarella/Provolone Blend

Sausage
.25 lb Ground pork
.5 tsp salt
.25 tsp black pepper
.25 tsp sugar
.25 tsp red wine
.125 tsp red pepper flakes
.125 tsp fennel
.125 tsp minced fresh garlic

The Bake
7 min par bake (parchment on steel @ 450) + 5 minutes fully dressed (screened on steel). Convection setting.

Results
I am shooting for a dry, medium thick crust that can accommodate more cheese than my current recipe.  Dough ball was 230g vs the usual 210g and lowered the temperature to 450.  Needs more work. 

Noting my scaled down version of Joe Beddia's Pizza Camp sausage recipe here as I nearly lost the post-it I had scribbled it on.
« Last Edit: November 10, 2020, 08:34:30 AM by bobgraff »
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline bobgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #273 on: November 20, 2020, 08:45:49 AM »
11/01/20 Dough

410 g Kryol Flour
186 g Water (45.5%)
6 g IDY
7 g Diamond Crystal Kosher Salt
25 g Sunflower  oil
8 g LDMP


Dough Prep
Frozen for 15 days, defrosted in fridge for 12 hours.  Dough balls warmed at RT for 6 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/4 cup Peroni beer
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
Dash of ground fennel seed
1/16 tsp of Trader Joe's Unami Powder
2 tsp Romano cheese

Cheese
Grande Mozzarella/Provolone Blend + 1-2 oz Cracker Barrel Vermont White Cheddar

Sausage
.25 lb Ground pork
.5 tsp salt
.25 tsp black pepper
.25 tsp sugar
.25 tsp red wine
.25 tsp vermouth
.25 tsp brandy
.125 tsp red pepper flakes
.125 tsp fennel
.125 tsp minced fresh garlic

The Bake
5.5 min par bake (parchment on steel @ 525) with sauce + 5-6 minutes fully dressed (screened on steel). Convection setting.

Results
Used my usual oven settings, but stretched the bake times slightly.  Given char on the rim, I'd say my par bake went too long.  I upped the Unami powder in the sauce by accident and I think it was an improvement.  Also note the slight change in the sausage recipe (ideas from Little Bean's recipe).
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline bobgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #274 on: December 04, 2020, 10:17:01 AM »
11/29/20 Dough

410 g Kryol Flour
185 g 1% Milk (45%)
6 g IDY
7 g Diamond Crystal Kosher Salt
25 g Sunflower  oil
8 g LDMP


Dough Prep
3 Day CF, Dough balls warmed at RT 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
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
Dash of ground fennel seed
1/16 tsp of Trader Joe's Unami Powder
1 TBSP Romano cheese

Cheese
Primo Gusto LMPS Mozz/Provo Blend

The Bake
4 min par bake (parchment on steel @ 475) with sauce + 6-7 minutes fully dressed (screened on steel). Convection setting.

Results
Milk! Inspired by Vito & Nick's, I swapped in 1% milk in place of the water.  I thought it improved the flavor, though it produced a slightly softer, less crisp crust.  The dough was divided into 2 dough balls instead of 3, so the crusts were 50% thicker than usual. 

Minor adjustments to bake time and temp:
Pepperoni pizza:  4 minute par bake + 6 minute final bake 
Sausage Pizza: 4 minute par bake + 7 minute final bake 

The extra minute in the oven (7 minutes vs 6) was an improvement.
« Last Edit: December 04, 2020, 10:29:48 AM by bobgraff »
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

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Offline bobgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #275 on: January 02, 2021, 05:02:32 PM »
12/21/20 Dough

410 g Kryol Flour
185 g Whole Milk (45%)
6 g IDY
7 g Diamond Crystal Kosher Salt
10 g Sunflower  oil
8 g LDMP


Dough Prep
3 Day CF, Dough balls warmed at RT for 2 hours.

Sauce
Eccellenze Nolane San Marzano Tomatoes, milled
Fresh Basil + half clove of garlic (both removed prior to saucing the pizza)
Extra Virgin Olive Oil
Diamond Crystal Kosher Salt


Cheese
Grande East Coast Blend
Tillamook Vermont White Cheddar
Romano

The Bake
Cheese Pizza - 5 min par bake (parchment on steel @ 525) with sauce +5 minutes fully dressed (screened on steel).
Pastrami/Pickle Pizza - 5 min par bake (parchment on steel @ 500) + 4 minutes fully dressed (screened on steel).

Results
These pizzas we're made several days apart. I'm finding that using milk in the dough greatly increases the browning.  The milk adds flavor, but I need to make some adjustments to my oven routine.  I aimed to reproduce the wonderful sauce from Song'E Napule in NYC, but my efforts fell well short of the real deal.     The 5.5 pound can yielded 4-5 cups of sauce after milling them.  I let the sauce sit for a couple of hours with 8-10 fresh basil leaves.   The result was a very fresh tasting sauce, but lacked the bright tomato flavor I noted at Song.  I have two more cans to play with, but I suspect these tomatoes are better suited for wood-fired Neapolitans.
The pastrami pickle pie was inspired by the discussions in the South shore bar pie threads.  The family agreed it was better than they expected, although I kept thinking it was missing something - sauerkraut perhaps.
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline bobgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #276 on: January 11, 2021, 07:28:10 PM »
12/21/20 Dough

410 g Kryol Flour
185 g Whole Milk (45%)
6 g IDY
7 g Diamond Crystal Kosher Salt
10 g Sunflower  oil
8 g LDMP


Dough Prep
3 Day CF, dough ball frozen for 15 days, defrosted in fridge for 1 day, warmed at RT for 3 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/4 cup water
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
Dash of ground fennel seed
Dash of Trader Joe's Unami Powder
1 Tbsp Romano cheese


Cheese
Primo Gusto LMPS Mozz/Provo Blend
Tillamook Vermont White Cheddar

The Bake
4 min par bake (parchment on steel @ 475) with sauce + 5 minutes fully dressed (screened on steel).


Results
A typical pep.  Note my adjustments for milk in the dough - dropped the temp to 475 (vs 525) and decreased the par bake to 4 minutes.
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline 333meg

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #277 on: January 15, 2021, 12:27:46 PM »
Bob! I haven’t checked in in a very long time. It’s great to see you’re still at it. I have a lot of catching up reading to do. I like the milk idea. I’m still at it as well, I just haven’t been posting. I have my dough fermenting in the fridge right now as I type. Nice work Bob!
Pursuing pizza has put me into an airplane, in a car and on road trips of hundreds of miles...

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