Matt's NY Pizza, by HammettJr

[Chicago Bob]

Pizzeria distributor on the queens/long island border had a small (seemingly old) little room with retail sized items. It was strange to find. They've since opened a proper retail space down the block, but don't have those jars.

Actually just searched and found the jars here:
https://www.sunshineinabottle.com/product/tomato-magic-ground-tomatoes/

.  Sunshine in a bottle.....I see y'all like hokey advertising too!!  🌻

    Back in the day we enjoyed our Sunshine in little orange tablet form.  🌠

[quietdesperation]

Great stuff QD, I always enjoy seeing your pies.

thanks matt, I don't think we've seen one of your pies since may 17? are you taking a break?

[hammettjr]

thanks matt, I don't think we've seen one of your pies since may 17? are you taking a break?

Never! A combination of not knowing where my camera wire was + not making so many wild changes that would be visible to the reader has led me stop posting every pie. But I did want to post my pie from last week (and I found the wire). (I'm planning some decent changes for tonight's pie, so we'll see.)

****

First bake using my Blackstone in a few years (driven by my air conditioner breaking). Given the Blackstone bake and the outdoor pictures, I wanted to post this.

I've been messing with my sauce amount and sauce ingredients/ratios. I really like using 3/4 cup sauce now for 14". (I was previously using 3/4 cup + 2 Tbs.) Still like fresh garlic microplaned. I'm on a break from raw onion, but want to try it again.

[nickyr]

And I have personal experience with these creeps when I reported chards of stainless steel in a jar of vinegar peppers.   THEIR RESPONSE was Mob Like.   And I asked for nothing only to report the issue    Ass wholes

That’s how you know they’re authentic New Jersey tomatoes!

[nickyr]

Never! A combination of not knowing where my camera wire was + not making so many wild changes that would be visible to the reader has led me stop posting every pie. But I did want to post my pie from last week (and I found the wire). (I'm planning some decent changes for tonight's pie, so we'll see.)

****

First bake using my Blackstone in a few years (driven by my air conditioner breaking). Given the Blackstone bake and the outdoor pictures, I wanted to post this.

I've been messing with my sauce amount and sauce ingredients/ratios. I really like using 3/4 cup sauce now for 14". (I was previously using 3/4 cup + 2 Tbs.) Still like fresh garlic microplaned. I'm on a break from raw onion, but want to try it again.

Looks good! I’ve missed seeing every bake :-)

[quietdesperation]

Looks good! I’ve missed seeing every bake :-)

 

[nickyr]

Still making NY style very infrequently, but I’m getting closer to your beautiful appearance each time! If I had used a bit more semolina and stretched it more evenly (I was a little overproofed), that would’ve helped. And a little more sugar. I did less than you which was a mistake. Definitely considering getting your potato grater too...Thanks for all the tips, as always!

Considering adding a little tomato paste to my sauce next time to get more tomato flavor even though the sauce is so thin.

[Minolta Rokkor]

Matt, you ever try 50/50 Irish Cheddar and mozzarella?

I did on a previous pizza and it was fantastic

[hammettjr]

Matt, you ever try 50/50 Irish Cheddar and mozzarella?

I did on a previous pizza and it was fantastic

I've never actually had Irish cheddar. Growing up in the northeast, Vermont cheddar is my typical choice.

As far as blending cheddar and mozz on pizza, I do it on my pan pizzas ("Greek" style) and like it a lot.

Last night, for the first time, I actually tried a bit of cheddar on my NY style (28% cheddar/72% mozz). But I also added in some romano, and I thought the romano overpowered the cheddar. I need to try it without the romano. These changes were inspired by the Papa Gino's thread. (Papa Gino's is a small chain out of Massachusetts, and is my earliest memory of pizza.)

[quietdesperation]

I'm 50-50 cheddar and mozz. I've tried Irish cheddar but always come back to cabot extra sharp. Cabot has a cult following in the US, BJs carries it in 1.5 pound blocks so a good price and it bakes up beautifully.

[HansB]

I'm 50-50 cheddar and mozz. I've tried Irish cheddar but always come back to cabot extra sharp. Cabot has a cult following in the US, BJs carries it in 1.5 pound blocks so a good price and it bakes up beautifully.

Cabot Seriously Sharp is my go-to to include in my pizza blend.

[sordomudo11]

Cabot Seriously Sharp is my go-to to include in my pizza blend.

Now I'm intrigued by the notion of adding in some cheddar. I take it this is more of a home thing and highly unlikely to be found in a NY slice shop, correct?

[HansB]

Now I'm intrigued by the notion of adding in some cheddar. I take it this is more of a home thing and highly unlikely to be found in a NY slice shop, correct?

I think that most NYC shops use Grande/Grande ECB alone. I generally blend for all pizza that I make at home.

[quietdesperation]

Now I'm intrigued by the notion of adding in some cheddar. I take it this is more of a home thing and highly unlikely to be found in a NY slice shop, correct?

we have a place in town that blends cheddar but the pizza isn't very good.  I beleive Norma won the caputo cup with 100% cheddar, that was a good enough reason for me to give it a try.

[hammettjr]

Now I'm intrigued by the notion of adding in some cheddar. I take it this is more of a home thing and highly unlikely to be found in a NY slice shop, correct?

Yeah, I dont think its used in NY. It is used in NJ Boardwalk pizza, however, which is quite good. It's a mild cheddar and most people won't notice it. Some pics I took here:
https://www.pizzamaking.com/forum/index.php?topic=9068.msg494060#msg494060

While I like cheddar, I'm going to stick with mozz for my NY, and keep the cheddar for my pan pizzas only.

[sordomudo11]

Matt, pursuant to some of our discussions (and others elsewhere on the forum) about the effect of heat "type" on the finished pie, I made my first pies in a proper wood-burning oven yesterday. It was a fun challenge to build and tend the fire, move it around to properly heat the whole oven, etc. The results were a revelation. The pie bubbled for a bit upon extraction from the oven and the crust (used All Trumps; 24-hr cold ferment) was just incredible: crisp on the outside and soft and chewy on the inside. They don't look perfect in the photos, but they were *incredible*. It really makes me want to get a dedicated pizza oven--ideally a Baker's Pride gas one.

[jkb]

Cabot Seriously Sharp is my go-to to include in my pizza blend.

We never have less than one block.  I've only ever used it for Detroit.  Pizza season doesn't start up again until October.

[hammettjr]

...They don't look perfect in the photos, but they were *incredible*. It really makes me want to get a dedicated pizza oven--ideally a Baker's Pride gas one.

The pies look great. I hope you get the Baker's Pride, inspire me!

Edit: Do you know the bake time on those pies?

[RHawthorne]

It really makes me want to get a dedicated pizza oven--ideally a Baker's Pride gas one.

What makes you think you need a different oven? You said yourself that your pizzas tasted incredible, and they certainly look great.

[sordomudo11]

What makes you think you need a different oven? You said yourself that your pizzas tasted incredible, and they certainly look great.

Oh, because these weren't baked in my oven. :-) We were at an airbnb this weekend and it happened to have one (which was part of the attraction). Huge difference compared to the pies baked in my home (consumer gas) oven.