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Author Topic: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress  (Read 8160 times)

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Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #140 on: May 28, 2019, 06:00:19 PM »
I came across an ad today on my local craigslist. A company that supplies fibrament stones to restaurants, they also do custom cuts. I requested a quote for a 21x18x1inch stone.
What do you guys think of fibrament?
Is 1 inch too thick for this material?

Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #141 on: June 02, 2019, 11:03:01 PM »
Johnny's Pizzeria clone! Yum!
6in1 strained. Fresh basil, pinch of oregano and salt (less salt next time)
Poor launch made pizza a weird shape.
Pepperoni needs to be better.
an extra day CF (3 day instead of 2) or longer preferment (10 hours instead of 12) would have been good.

Can you find the good boy?
« Last Edit: June 03, 2019, 12:24:26 AM by DreamingOfPizza »

Offline Fiorot

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #142 on: June 02, 2019, 11:56:32 PM »
Nice Pie and I see the Security Guard on duty too.

Offline SuperTz

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #143 on: June 04, 2019, 03:16:02 PM »
Looking good. Real good.

Offline Carmine Abramo

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #144 on: June 04, 2019, 05:06:06 PM »
Johnny's Pizzeria clone! Yum!
6in1 strained. Fresh basil, pinch of oregano and salt (less salt next time)
Poor launch made pizza a weird shape.
Pepperoni needs to be better.
an extra day CF (3 day instead of 2) or longer preferment (10 hours instead of 12) would have been good.

Can you find the good boy?

Looks fantastic did you use a rolling pin like they do there

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Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #145 on: June 04, 2019, 07:42:55 PM »
Thanks guys!

Carmine, yes I did use a rolling pin and then I had to hand stretch a bit to get it all the way to 16". I did use the "lift off method" with the pin to avoid pinching the crust but it doesn't look like that worked out for me, as mentioned the dough ball didn't have a lot of air in it to get pushed to the crust. I think another day or 2 in the fridge would have been good and possibly have produced a thicker rim.

Offline Fiorot

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #146 on: June 05, 2019, 03:50:41 PM »
I like it alot!

Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #147 on: June 05, 2019, 09:49:55 PM »
I am doing my happy dance right now. My local pizza guy is going to order me some saputo gold. I gotta wait a bit but im excited to get my hands on some premium ingredients. Also managed to find a good price with shipping for all trumps bromated hi gluten and found vermont pepperoni on amazon for a decent price that can ship to my parcel receiver in washington.

Offline jkb

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #148 on: June 05, 2019, 10:44:02 PM »
I am doing my happy dance right now. My local pizza guy is going to order me some saputo gold. I gotta wait a bit but im excited to get my hands on some premium ingredients. Also managed to find a good price with shipping for all trumps bromated hi gluten and found vermont pepperoni on amazon for a decent price that can ship to my parcel receiver in washington.

Saputo Gold is good, but I wouldn't choose it over Grande at a reasonable price.

John

Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #149 on: June 06, 2019, 01:54:12 AM »
JKB, I don't think grande is available here in canada but I will ask him to check with his supplier for me.

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Offline GumbaWill

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #150 on: June 06, 2019, 01:55:50 AM »
Nice! Your pies all look great! They are considerably thinner than my latest attempts (.10). Here is a photo from last year when I stated out on this journey. After a long break (I got into making fruit pies) I am back! This time trying to do bread, fruit pies and pizza all at the same time! This is a pie from my commercial yeast formula and old T.F. .08. Personally I think N.Y. street slices (Think Joe's of Bleeker) are on the thicker side. On the other hand your "by the pie pizzas" (Think Joe & Pats of S.I.) are on the thinner side. All good and all legit N.Y. style.
« Last Edit: June 06, 2019, 02:00:02 AM by GumbaWill »

Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #151 on: June 06, 2019, 02:57:19 PM »
Thanks Gumba! I do love the texture of a thin slightly crispy and chewy dough. Its funny how  big of a difference there is in the whole pie between .07 and .09 tf. I guess less dough also means I can eat more slices ;D

Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #152 on: June 06, 2019, 02:59:30 PM »
I emailed Grande in Wisconsin about supplying cheese north of the border and got this back:

Grande Cheese is an Italian cheese manufacturing company based in Wisconsin.   Our focus and products are for the Food Service Industry.  Grande’s business model is focused on the independent pizzeria and Italian restaurant operators in the United States.  At this time we do not distribute our products outside of the United States. 

 

Thank you for your interest in Grande Cheese Company

 :'(

There is a Grande Cheese Company based in ontario but they are not affiliated in any way with the Wisconsin company.
« Last Edit: June 06, 2019, 03:01:10 PM by DreamingOfPizza »

Offline GumbaWill

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #153 on: June 06, 2019, 03:48:05 PM »
I emailed Grande in Wisconsin about supplying cheese north of the border and got this back:

Grande Cheese is an Italian cheese manufacturing company based in Wisconsin.   Our focus and products are for the Food Service Industry.  Grande’s business model is focused on the independent pizzeria and Italian restaurant operators in the United States.  At this time we do not distribute our products outside of the United States. 

 

Thank you for your interest in Grande Cheese Company

 :'(

There is a Grande Cheese Company based in ontario but they are not affiliated in any way with the Wisconsin company.

How is Grande pronounced? I pronounce it Grand-A?
 hammettjr, told me our dealer is opening a retail outlet. Boy now that I am hooked I don't know what I will do if they stop offering exclusive pizzaria supplies!

Offline GumbaWill

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #154 on: June 06, 2019, 03:54:29 PM »
Okay Dream,
 Lets dream together. You figure out the best shipping rate from 10003 (zip code USA) and I will look into a source for dry ice. I don't want to make a profit just help a brother out. My cost for product, ice and shipping to your door!  What do you think, to much trouble?

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Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #155 on: June 06, 2019, 04:59:05 PM »
Gumba, that's a very kind and generous offer, thank you. It would just be too much trouble  for both of us. 1 or 2 day shipping from NY to WA would be too much for me to justify. As much as I REALLY want to try out Grande, I will settle for Saputo Gold. It's the next best thing and I can get it locally... My wife and my wallet will be happy.
I am also afraid that once I get the taste for the good stuff, I won't be able to stop... like pac man. Then I will be broke, divorced and homeless, with an abundance of cheese by my side. Which doesn't sound too bad, actually.  :pizza:  >:D

Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #156 on: June 06, 2019, 05:02:04 PM »
How is Grande pronounced? I pronounce it Grand-A?
 hammettjr, told me our dealer is opening a retail outlet. Boy now that I am hooked I don't know what I will do if they stop offering exclusive pizzaria supplies!
I think its pronounced Graun-deh(day) perhaps with a rolled r?

Offline GumbaWill

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #157 on: June 06, 2019, 05:31:41 PM »
Yes! Yes! That is how I pronounce it! Thank you kindly!

Offline Rolls

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #158 on: June 06, 2019, 06:40:06 PM »
DreamingOfPizza,

Here's a good website that might be of use to you in hunting down different cheese brands and comparing specs:

https://www.dairygoodness.ca/cheese/canadian-cheese/repertoire/families/mozzarella



Rolls

Edit:  When I'm not using local fresh mozzarella I like to buy Tre Stelle Deluxe which is a good "supermarket" mozzarella which should also be available on the West coast.
« Last Edit: June 06, 2019, 06:47:36 PM by Rolls »
Getting old, memory is the second thing to go......Can't remember the first.

Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #159 on: June 07, 2019, 04:40:02 AM »
Thanks Rolls! I will take a look at that.

Right now I have a doughball in the fridge. Trying something new again with the addition of diastatic malt powder.


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