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agentseven posted:So I've been working on perfecting the NY style. I was happy to get the chance to talk to Jeff Varasano via email and he gave me some crazy detailed advice on how to handle just having a 500F oven. After mixing his advice with advice on here and a dash of youtube, I've come up with a pie that fairly well emulates my favorite (non-Neopolitan) NY pizza, which comes from a local chain called NYPD (New York Pizza Department). That thing is pretty amazing looking browned so perfectly... I wanted to do something different so I made a BBQ pork, red onion pizza with Gouda, Fontina and mozzarella cheese. Such a good combination I totally recommend you guys trying out. Also, yes please share some of that info! 
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Oct 30, 2012 06:11
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Daedalus Esquire posted:Care to share his advice? I'm limited to a 550 degree oven myself. Thirded. That looks amazing.
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Oct 30, 2012 06:17
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Yeah, I'd love to hear the advice too, my oven only goes to 500 and my pizza doesn't come out nearly that nice!
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Oct 30, 2012 06:35
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HookShot posted:Yeah, I'd love to hear the advice too, my oven only goes to 500 and my pizza doesn't come out nearly that nice! This was his advice: quote:Let me give you a few things to do when baking in a cooler oven. Edit: I used much of this advice, but some I haven't - like the two stones thing. Instead, I use a method preferred at other places around the 'net where you switch to the broiler for the last few minutes of the bake. Also, for a nicely golden crust, make sure you brush on some melted butter before you put it in the oven. agentseven fucked around with this message at 17:18 on Oct 30, 2012 |
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Oct 30, 2012 17:14
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Alright, so what recipe start to finish did you use on that? That looks loving perfect.
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Oct 30, 2012 17:21
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agentseven posted:I've come up with a pie that fairly well emulates my favorite (non-Neopolitan) NY pizza, which comes from a local chain called NYPD (New York Pizza Department). Are you talking about the one in Orlando? I've been past that place a few times but never took the chance because of the cheesy name (no pun intended).
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Oct 30, 2012 17:52
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Cizzo posted:Are you talking about the one in Orlando? I've been past that place a few times but never took the chance because of the cheesy name (no pun intended). I've seen them in the Midwest and the East Coast. Super surprised anyone would call that their favorite NY style pizza... ugh.
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Oct 30, 2012 18:12
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Cizzo posted:Are you talking about the one in Orlando? I've been past that place a few times but never took the chance because of the cheesy name (no pun intended). No, I don't think so. I think this is an Arizona thing. NYPD Pizza. Keep in mind that I am talking about a particular thing. There is better pizza in Arizona. Biancos, Pizza A Metro, Grimaldis - but these are more like Neopolitan specialty pizzas - super-hot charcoal or brick oven pizzas. They are awesome (the "best") but they are not practical for someone with a regular electric oven like myself to duplicate. But there is another kind of "NY" pizza, the street pizza, the guys who use electric or gas-fired decks that operate in the 500F range. This is the kind of pizza that Varasano was talking about in the email and this is the kind of pizza that my local NYPD specializes in.
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Oct 30, 2012 20:08
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Yeah I with you on the 500 degree oven problem. I'd love to make some Neopolitan pizza but I'll be super happy to have a pizza come out as good looking as that one. I have a Green Egg mini grill thing and got a stone that I can put in it. Do you guys think that it would come out ok in there? Does anyone have any opinions on grilled pizza? I don't think I would like the smokey flavor that would come with it. Maybe it would go good with my BBQ pizzas?
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Oct 30, 2012 21:48
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Sweet, thanks for sharing the advice! That's awesome, gonna try some of that out soon 
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Oct 31, 2012 00:28
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nwin posted:Alright, so what recipe start to finish did you use on that? That looks loving perfect. This is where I am right at the moment: For tomato sauce: One can of peeled tomatoes 1.5 tsp garlic salt w/parsley For yeast: 60g lukewarm water 1tsp dry active yeast 1/2 tsp sugar For dough: 225g bread flour 1 tsp olive oil 1/2 tsp kosher salt 1 1/2 tsp sugar 80g water Put tomatoes and garlic salt in the blender, blend until mostly broken up (with some small chunks). Refrigerate for at least an hour, stir. Stir yeast ingredients, allow to foam (5-10 minutes) Mix all ingredients plus yeast mixture in stand mixer with dough hook Knead 15 minutes Let sit for 15 minutes, covered Mix one final minute Round dough Cover, allow to sit to rise for 1 hour Punch down, round dough again Cover and allow a final rise for 1 hour Heat up oven to 500F, allow it to sit for 30 minutes with the stone in it at this temp. To shape, put dough round in a dusting of flour, form a crust by poking with four fingers all the way around, then press the center down, then stretch carefully to about 14-16 inches. Put dough on a peel dusted with corn meal Apply toppings (thin layer of sauce, shredded part-skim mozzarella (8 oz) and a sprinkling of dried oregano followed by whatever toppings. Brush melted butter on the crust Shimmy the peel to make sure the pizza is loose enough to slide onto the stone Shimmy the pizza onto the pizza stone Should cook within 10 minutes, turn the broiler on high when it starts to get golden, maybe 5 or 6 minutes in until it gets a burny sheen
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Oct 31, 2012 06:26
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I just wanted to quote this again to emphasize how amazing this looks. Jesus.
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Oct 31, 2012 06:50
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I apologize if this has been answered before, but does anyone make their own frozen pizza? And if so, how? I love making homemade pizza. In the past me and my father have always made the dough and rolled out maybe 8 inch pizzas. we cooked the dough on the grill and than saved them in the fridge until ready to add sauce and toppings and cook in oven. I want to make a large amount of dough and make my own frozen pizzas. I was wondering, should i create the dough and make pizzas (normal 12 inch) and add sauce and toppings to freeze? Or should i cook the dough to a part, the sausage or raw meat first, and than add to the dough and put cheese and non cooked toppings on and freeze?
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Oct 31, 2012 08:38
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agentseven posted:This is where I am right at the moment:
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Oct 31, 2012 11:24
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nwin posted:Trying that this weekend. Thanks! One thing I noticed...you dont refrigerate the dough at all, correct? I don't. I have tried batch after batch using different fermentation times in the refrigerator and it's my personal opinion that when it comes to simple ADY, there is just no noticeable difference in the flavor. I've still not gotten the balls to try the sourdough starters I've got lurking in my fridge, perhaps fermentation makes a huge difference with them. The method I'm using at the moment ditches the refrigerator in favor of a quick result.
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Oct 31, 2012 16:23
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Mr. Kennedy posted:I was wondering, should i create the dough and make pizzas (normal 12 inch) and add sauce and toppings to freeze? Or should i cook the dough to a part, the sausage or raw meat first, and than add to the dough and put cheese and non cooked toppings on and freeze? Why not just bake the pizza with all toppings and then freeze it? That's the way I usually do it and it works fine. Use a frying pan when you heat it after it's been in the freezer, that way it'll be crisp and almost like fresh pizza.
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Oct 31, 2012 17:43
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This is going to sound weird, But is there a way to make a high protein Pizza Dough?
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Nov 1, 2012 06:36
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Tenchrono posted:This is going to sound weird, But is there a way to make a high protein Pizza Dough? https://www.youtube.com/watch?v=9JwkIDRpp5s
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Nov 1, 2012 07:26
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Tenchrono posted:This is going to sound weird, But is there a way to make a high protein Pizza Dough? If you want to just boost protein, rather than figure out how to make low-carb pizza or something, you could experiment by cutting in some soy flour and/or wheat germ in place of bread flour in an existing recipe and see how much you can get without diminishing the quality too much.
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Nov 1, 2012 09:26
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Made agentseven's recipe last night, even though my pizza stretching skills are lousy but it was still awesome. Gonna try again tonight!
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Nov 1, 2012 19:56
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I made this one tonight. Never tried making Hawaiian, so went and did it. Ham, pineapple, and some ricotta, 500 with stone.
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Nov 2, 2012 04:15
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BraveUlysses posted:Made agentseven's recipe last night, even though my pizza stretching skills are lousy but it was still awesome. Gonna try again tonight!  Stretching the dough is such a pain in the rear end. It's funny though, how quickly it improves after each one you do. Real life isn't like video games but stretching dough sometimes has that unrealistic yet undeniable thrill of of leveling up a skill in an RPG because you get so much better so quickly. I'm getting to where I can actually see myself throwing it soon. As long as you have a dough that's actually pliable, of course. That's the first trick... which this technique actually gives you.
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Nov 2, 2012 06:03
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So I did the no mixer dough recipe on the first page, I didn't have enough flour so I used the Soy Flour and some premade pretzel dough from a box along with a bit of vital wheat gluten. The dough is really sticky so I just put pam on my hands and went to work. Pre-cubed ham Pork Chop a block of mozzarella I didn't have pizza sauce so I just used Tostitos salsa instead. I was going to put some egg whites on there but I forgot  It turned out pretty good, I didn't make it on the metal sheet pan I had a pizza stone.
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Nov 2, 2012 22:02
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That's a loving joke, right? If it isn't... I mean, well done for trying, sort of, but that probably tastes worse and is worse for you than some 99c pre-bought frozen pizza. This is the PIZZA thread, not "Look at the weird poo poo I threw together tonight" thread.
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Nov 3, 2012 00:09
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Tenchrono posted:So I did the no mixer dough recipe on the first page, I didn't have enough flour so I used the Soy Flour and some premade pretzel dough from a box along with a bit of vital wheat gluten. The dough is really sticky so I just put pam on my hands and went to work. Seriously though, you used salsa instead of tomato sauce? Did you use the premade dough and then just add soy flour and wheat gluten to it?
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Nov 3, 2012 00:10
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Shitzza
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Nov 3, 2012 00:54
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While that pizza is absolutely hilarious it was still... uhhh... How did you manage to cook one half while the other looks super under cooked? Your oven must have some really weird cold spots or something or you ran it through a conveyor oven? Next time rotate that thing halfway through to get it to cook more evenly and don't you dare ever put salsa on a pizza again.
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Nov 3, 2012 01:26
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I'm not trying to be a dick here, but how did you do that dough? Did you take a pre made dough and just mix in the soy flour/vital wheat gluten? Wouldn't that have dried the gently caress out of the dough, making it way less stickier? Or did you add water to it as well? So many questions...
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Nov 3, 2012 01:28
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Tenchrono posted:I didn't have pizza sauce so I just used Tostitos salsa instead. Tenchrono posted:I just used Tostitos salsa instead. Tenchrono posted:Tostitos salsa 
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Nov 3, 2012 04:36
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Cizzo posted:Are you talking about the one in Orlando? I've been past that place a few times but never took the chance because of the cheesy name (no pun intended). Wise choice.. it is not that good. Better than most every sit down chain but it is hit or miss depending on the guys in the back and how drunk they were last night or how pissed off they are having to work that night they have a hot date after work. The location downtown was awful and there are two or three others that beat them by a mile.
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Nov 4, 2012 05:02
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The curse of the goon pizza thread: alternating good pizzas (like yours), with malformed abortions with 3 lbs of pork on them.
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Nov 4, 2012 08:07
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I like the frankenpizza and think it looks delicious.
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Nov 4, 2012 21:49
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the littlest prince posted:I like the frankenpizza and think it looks delicious. I just went back and re-read that. Apparently I missed the part where he threw a pork chop on there.  Edit: Trying out agent's pizza recipe today. Just got done kneading it and now it's resting for the first hour. I'm a bit nervous I'm going to fail at stretching the dough out. Everytime I've tried in the past it always gets WAY too thin in certain spots and ends up breaking/or it's too thin in spots that I put the sauce and cheese on and it tears when I slide it off the peel... nwin fucked around with this message at 22:05 on Nov 4, 2012 |
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Nov 4, 2012 22:03
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Alright, using Agentseven's method: It came out pretty good, but I still need some advice to perfect it, see where things went wrong. I failed at making a decent crust. This dough was VERY easy to stretch by hand which I liked, but I couldn't get the crust part correct. Using my four fingers and making the ring around the circle of dough didn't seem to work...I was pinching so it seemed really thin. Ideas? Some of the parts of the pizza were the perfect thickness, others were too thick, which made me feel like I was eating bread almost when it got too thick. I think the pizza was big enough...I could maybe go a bit bigger, but it was already almost the size of the peel. For the cheese, I didn't use the whole bag. It seemed to have good coverage and I probably had about 1-2 ounces left. I was worried about making the pie too heavy where it wouldn't slide off the peel...next time I'll be sure to use the whole bag. It cooked pretty quickly actually. Maybe 7-8 minutes before I pulled it? That's with 1 minute of having the broiler on high. I preheated my oven as high as it would go (it's a very old model that says 500 is the highest before it goes to broiler) for about 45 minutes. All in all, I'm pretty pleased with it. Just need to work on that crust and the thinness of it. It still takes a backseat to my no-knead recipe that uses AP flour and then I cook using a cast iron skillet, popping it under the broiler, but I'm pretty happy with it. Curious, why did he suggest using the bread flour as opposed to AP? nwin fucked around with this message at 01:08 on Nov 5, 2012 |
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Nov 5, 2012 01:05
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nwin posted:Alright, using Agentseven's method: Well hey, that looks pretty good. I'm guessing your oven is hotter than mine... I think yours may have gone a bit too far but of course, you were expecting ten minutes based on what I said. quote:I failed at making a decent crust. This dough was VERY easy to stretch by hand which I liked, but I couldn't get the crust part correct. Using my four fingers and making the ring around the circle of dough didn't seem to work...I was pinching so it seemed really thin. Ideas? No I think it's the right size. It just takes practice. You have to get good at stretching it over both your hands and turning it around so that the crust you created stays somewhat intact while you stretch. Also... did you butter the crust? It's kind of a pain in the rear end but it really makes a difference. If you're terrified of the peel like I used to be, a corn meal sprinkle on the peel really is like magic. It's like putting the fucker on ball bearings. quote:For the cheese, I didn't use the whole bag. It seemed to have good coverage and I probably had about 1-2 ounces left. I was worried about making the pie too heavy where it wouldn't slide off the peel...next time I'll be sure to use the whole bag. When you say bag, do you mean pre-shredded? Because that stuff doesn't melt right what with all the corn starch. Shred your own block cheese for SURE. Huge difference. quote:Curious, why did he suggest using the bread flour as opposed to AP? It's what Varasano suggested. I've never tried it with AP but I've been so pleased with the ease of stretching and the feel of the dough that I've never bothered trying.
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Nov 5, 2012 02:29
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agentseven posted:Well hey, that looks pretty good. I'm guessing your oven is hotter than mine... I think yours may have gone a bit too far but of course, you were expecting ten minutes based on what I said. I did butter the crust, but again, I was worried about the peel not working correctly and didn't want to accidently get butter on the peel, thus causing the dough to stick to the peel...as you can tell, I've had peel problems in the past! I used a heavy dosing of corn meal, and it slid off no problem though! Next time I'll definitely put more butter on the crust. As for the cheese, I misunderstood your recipe. I've been taking the 8 oz balls of mozzarella you can get at a grocery store, and cutting that into cubes and then pressing it between two plates with paper towels to get some of the moisture out of it. When your recipe said shredded part-skim mozz, I figured you were using bagged, so I found a bag that said part-skim and bought it. How do you shred mozzarella? It seems like it would be incredibly too soft to shred. Thanks again for the advice and if anything, it's just an excuse for me to try it again later this week! Pizza has seriously become a normal rotation in my dinner menu. It used to count as our take-out thing for the week that we would get, but all the pizza I'm making is coming out way better than any chain ever did!
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Nov 5, 2012 02:37
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nwin posted:As for the cheese, I misunderstood your recipe. I've been taking the 8 oz balls of mozzarella you can get at a grocery store, and cutting that into cubes and then pressing it between two plates with paper towels to get some of the moisture out of it. When your recipe said shredded part-skim mozz, I figured you were using bagged, so I found a bag that said part-skim and bought it. How do you shred mozzarella? It seems like it would be incredibly too soft to shred. That's the "part skim" part. Part skim mozzarella is the harder block type stuff. You'll find bricks of it next to the cheddar. Not the soft round stuff (née: "fresh" mozzarella). You use the fresh stuff in all other applications except this one. That's real mozzarella. It's awesome, but it's not what you want here. But when you get part skim pre-shredded in a bag, it's got corn starch in it to keep it from being sticky. Bags are pretty much always verboten. Part skim bricks of mozzarella are as easy to shred with a cheese grater as regular old cheddar is.
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Nov 5, 2012 02:52
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Ah ha, good to know! Another awesome thing about pizza is I already have the majority of ingredients around, I just need to get some cheese now and I'm good to go!
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Nov 5, 2012 02:56
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Putting brick mozzarella in the freezer until it firms up some makes it easier to shred too.
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Nov 5, 2012 04:52
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Stupid question, I know, but anyway… That beer pizza from a couple pages back? I still have the other half of the dough! I forgot to ever do anything with it. Is it still usable or do I need to chuck it? EDIT: For those too  to look, it's been almost a month.
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Nov 5, 2012 07:46
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