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Author Topic: New style of pizza? Rockford style.  (Read 1699 times)

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Online Hanglow

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Re: New style of pizza? Rockford style.
« Reply #40 on: March 01, 2019, 06:09:31 AM »
For some reason the forum isn't compressing the first and third of your pictures  :-D I guess the hamster is dying  :'(

RIP Hammy, a life well spent

Offline Briznitch

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Re: New style of pizza? Rockford style.
« Reply #41 on: March 01, 2019, 02:16:24 PM »
For some reason the forum isn't compressing the first and third of your pictures  :-D I guess the hamster is dying  :'(

RIP Hammy, a life well spent
MAN those pics are huge lol. I don't see any size options. I'll see if I can just resize them in photoshop and repost. I'm no forum pro these days, been a looooong time.
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Offline mrmojo1

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Re: New style of pizza? Rockford style.
« Reply #42 on: March 01, 2019, 10:45:53 PM »
i like those pics!!  i like to get my nose right in there!!!!! 
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

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Offline landonspop

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Re: New style of pizza? Rockford style.
« Reply #43 on: March 11, 2019, 10:18:04 PM »
Here is my pizza:

Flour KAAP 100% 1000 G
Water 35%
2% milk 20%
EVOL 6%
Salt 1.5%
ADY .6%
Sugar 1%
 
48 hr cold rise 4 hrs room temp before cooking

Make 4 12" 400 g doughs

1/2 lb of Spicy Italian 12" pizza
« Last Edit: March 12, 2019, 01:07:23 AM by landonspop »
Looking to make a great Tavern style pizza.

Offline Briznitch

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Re: New style of pizza? Rockford style.
« Reply #44 on: March 19, 2019, 01:16:58 AM »
Here is my pizza:

Flour KAAP 100% 1000 G
Water 35%
2% milk 20%
EVOL 6%
Salt 1.5%
ADY .6%
Sugar 1%
 
48 hr cold rise 4 hrs room temp before cooking

Make 4 12" 400 g doughs

1/2 lb of Spicy Italian 12" pizza
And how was that? The formula looks pretty great! Did you like it, good texture etc? Nice work!
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Offline landonspop

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Re: New style of pizza? Rockford style.
« Reply #45 on: March 19, 2019, 02:04:40 AM »
And how was that? The formula looks pretty great! Did you like it, good texture etc? Nice work!

I think I am going to lower the ADY % 1-2. I think 6% is good for quick use, but may be too much if I am going to wait 2-3 days.

I am still trying to get my bottom crispier. I am using a high quality soapstone heated for 1 hr. Maybe I need to clean it and preseason it. http://www.soapstonepizzastones.com/?page_id=11
Maybe I need to lower it in the oven and add 5 minutes to cooking time at lower temp. Still playing with this.

I could to par bake with foil on top, or try a perforated pan. The pan would improve my circle...  ;D ;D ;D

Everything else was great.
Looking to make a great Tavern style pizza.

Offline Briznitch

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Re: New style of pizza? Rockford style.
« Reply #46 on: March 19, 2019, 10:49:14 AM »
I think I am going to lower the ADY % 1-2. I think 6% is good for quick use, but may be too much if I am going to wait 2-3 days.

I am still trying to get my bottom crispier. I am using a high quality soapstone heated for 1 hr. Maybe I need to clean it and preseason it. http://www.soapstonepizzastones.com/?page_id=11
Maybe I need to lower it in the oven and add 5 minutes to cooking time at lower temp. Still playing with this.

I could to par bake with foil on top, or try a perforated pan. The pan would improve my circle...  ;D ;D ;D

Everything else was great.
Your'e at 0.6%ADY, or 6%ADY? 0.6 is close, try lowering by 0.1 each time, shouldn't have to go too far lower.
That website is funny how it says it will keep your pizza fresh longer and cut your cook time in almost half. I mean, if your stone is 500 your stone is 500, yea? Cooks the same. Kinda funny, however I'm sure it works well. Looks thick. I wouldn't clean it unless it says to.
Another trick for crisp is more oil, you can bump it up 1% at a time and see. But yea lower it 1 rack and see too. I moved mine a few times to get it even. Middle is best in mine if I preheat at 525 - steel gets hot and top is close enough to darken the cheese.

Great work man, I'd eat it!
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Offline Garvey

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Re: New style of pizza? Rockford style.
« Reply #47 on: March 30, 2019, 04:05:37 PM »
Lowering the total hydration might help with crispiness.

Also, cool your pizza on a rack.  Cooling on a pan or board will trap steam and moisten the undercarriage.

Online Chicago Bob

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Re: New style of pizza? Rockford style.
« Reply #48 on: April 04, 2019, 11:24:43 PM »
wow.....no wonder i dropped from here...
« Last Edit: April 05, 2019, 12:49:53 PM by Chicago Bob »
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Offline pizzard

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Re: New style of pizza? Rockford style.
« Reply #49 on: April 08, 2019, 11:20:23 AM »
Briznitch,

What did you use for the sauce?  ...sorry if I missed it.

I also grew up in Rockford...love Gerry's, but Lino's ambience with the Leaning Tower of Pisa can't be beat.  :-D  Lived in Chicago for a number of years and now in LA...I love going home for Rockford pizza...such a treat...nothing compares!

Thanks for starting this thread. :pizza:

PS...Lino's oven is quite unique...I've never seen an oven like that anywhere.  I use a slab of steel to make pizza at home (Modernist Cuisine) https://modernistcuisine.com/shop/baking-steel/  ...but to get something close to the flavor of Lino's...I use a ceramic stone on the gas grill outside...the flavor is in the smoke and is as good as it gets.  https://www.surlatable.com/product/PRO-1905116/Sur+La+Table+Pro+Ceramic+Pizza+Stone%09
« Last Edit: April 08, 2019, 11:29:02 AM by pizzard »

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