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Author Topic: Reverse Engineering DiFara's Pizzas  (Read 198478 times)

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Offline Jon in Albany

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Re: Reverse Engineering DiFara's Pizzas
« Reply #440 on: July 17, 2019, 06:16:02 PM »
That looks really good, Bob!

Offline Chicago Bob

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Re: Reverse Engineering DiFara's Pizzas
« Reply #441 on: July 17, 2019, 09:11:24 PM »
Thanks guys.... Doing another tonight. 🤗
"Care Free Highway...let me slip away on you"

Offline quietdesperation

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Re: Reverse Engineering DiFara's Pizzas
« Reply #442 on: July 21, 2019, 11:03:53 AM »
that's a beauty, looking forward to photos of the next one!
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline Chicago Bob

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Re: Reverse Engineering DiFara's Pizzas
« Reply #443 on: July 29, 2019, 11:25:11 PM »


Another Dom...... These things are good, y'all need to join in!!  :drool:
"Care Free Highway...let me slip away on you"

Offline Chicago Bob

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Re: Reverse Engineering DiFara's Pizzas
« Reply #444 on: July 29, 2019, 11:27:59 PM »
 :-\Can't see the pano....

Those are canned, organic shrooms.... Real good strong flavor.   ;)
« Last Edit: July 29, 2019, 11:29:46 PM by Chicago Bob »
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Offline foreplease

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Re: Reverse Engineering DiFara's Pizzas
« Reply #445 on: July 29, 2019, 11:45:43 PM »

Another Dom...... These things are good, y'all need to join in!!  :drool:
Happy to. Thank you for the invitation. When and what time is the next one? What can I bring?  ;D
-Tony

Offline TXCraig1

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Re: Reverse Engineering DiFara's Pizzas
« Reply #446 on: May 08, 2020, 06:03:43 PM »
The goldbelly thread inspired me to make one.
« Last Edit: May 08, 2020, 06:21:52 PM by TXCraig1 »
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline TXCraig1

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Re: Reverse Engineering DiFara's Pizzas
« Reply #447 on: May 08, 2020, 06:14:05 PM »
One I had there:
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Little bean

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Re: Reverse Engineering DiFara's Pizzas
« Reply #448 on: May 08, 2020, 07:31:37 PM »
The goldbelly thread inspired me to make one.

very nice !

Offline Chicago Bob

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Re: Reverse Engineering DiFara's Pizzas
« Reply #449 on: May 08, 2020, 08:51:16 PM »
On the side by side comparison.... I prefer Craigs. Plus, you get the assurance that no ingredients were harmed (infested) in the making of his great looking pie.  🤗🍕🍻
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Offline Wilsonwilsonn

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Re: Reverse Engineering DiFara's Pizzas
« Reply #450 on: May 16, 2020, 12:27:01 AM »
The goldbelly thread inspired me to make one.

Craig that's an incredible looking pie! Not sure which looks better! I have just read the full thread (took a while) & was wandering which route you took for this final result? I'd be interested to hear any details. Flour ratio, poolish or fresh yeast, cooked sauce, temps etc. If you dont mind?




Offline PizzaEater101

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Re: Reverse Engineering DiFara's Pizzas
« Reply #451 on: May 16, 2020, 12:51:29 AM »
Craig, great job.  It looks just like DiFara's!

Offline scott r

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Re: Reverse Engineering DiFara's Pizzas
« Reply #452 on: May 16, 2020, 12:55:54 AM »
except better

Offline nickyr

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Re: Reverse Engineering DiFara's Pizzas
« Reply #453 on: May 16, 2020, 01:06:02 AM »
Craig that's an incredible looking pie! Not sure which looks better! I have just read the full thread (took a while) & was wandering which route you took for this final result? I'd be interested to hear any details. Flour ratio, poolish or fresh yeast, cooked sauce, temps etc. If you dont mind?
I would too!

Offline TXCraig1

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Re: Reverse Engineering DiFara's Pizzas
« Reply #454 on: May 16, 2020, 11:52:28 AM »
Thanks all for the kind words. This pie was:

Grocery store brand BF
61% water
3% veg oil.
2% salt
1% sugar
0.5% IDY
0.2% LDMP

~24H CF. Baked at 585F on 2-hour preheated 1/2" steel for about 5:30.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline Wilsonwilsonn

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Re: Reverse Engineering DiFara's Pizzas
« Reply #455 on: May 16, 2020, 02:03:51 PM »
Thanks all for the kind words. This pie was:

Grocery store brand BF
61% water
3% veg oil.
2% salt
1% sugar
0.5% IDY
0.2% LDMP

~24H CF. Baked at 585F on 2-hour preheated 1/2" steel for about 5:30.

Thanks for the info Craig. What does LDMP stand for? Also how did it taste? & did you go for a cooked sauce?

Offline Pete-zza

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Re: Reverse Engineering DiFara's Pizzas
« Reply #456 on: May 16, 2020, 03:10:05 PM »
Thanks for the info Craig. What does LDMP stand for? Also how did it taste? & did you go for a cooked sauce?
Wilsonwilsonn,

For future reference, see:

https://www.pizzamaking.com/forum/index.php?topic=20056.msg196875#msg196875

Peter


Offline TXCraig1

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Re: Reverse Engineering DiFara's Pizzas
« Reply #457 on: May 16, 2020, 05:08:04 PM »
Thanks for the info Craig. What does LDMP stand for? Also how did it taste? & did you go for a cooked sauce?

No. I didn't use a cooked sauce. I prefer uncooked. It was Cento Italian WP, fresh oregano, dry oregano, red pepper flakes, fresh garlic ground to a paste with kosher salt, and pepper.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Wilsonwilsonn

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Offline Wilsonwilsonn

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Re: Reverse Engineering DiFara's Pizzas
« Reply #459 on: May 16, 2020, 06:43:12 PM »
No. I didn't use a cooked sauce. I prefer uncooked. It was Cento Italian WP, fresh oregano, dry oregano, red pepper flakes, fresh garlic ground to a paste with kosher salt, and pepper.

Sounds like a nice flavourful sauce Craig.

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