Official Pizza Appreciation!

[zmaqbool]

RIP Andrew Bellucci. The pizza beef between him and Bellucci’s was legendary. At Andrew’s, I recommend the chicken parm sammich. Last time I had it, he was still alive and he made it. I don’t know how good it is now after his passing.

And Elements is fire, I have to go back. Especially for the homemade strawberry lemonade.

Thanks on the chicken parm rec...but no-can-do as it's not halal. Elements was definitely fire. Didn't know they had homemade strawberry lemonade. If I ever go back I'll try it.

 

[DeadsetAce]

Dough receipe on that home made!

Did you par bake it?

not par baked. key is letting it proof a couple times no matter what recipe you go with. you can make it morning of or make it 24-36 hours ahead. fridge overnight. take it out for 20-30 minutes before you spread it. then spread it out in the pan about 60-70% of the way. cover it fairly tight and proof in the oven with the light on for 60-90 minutes. take it out, finish spreading, top, and bake. you''ll know when you take it out to do the final spreading if it's gonna rise nicely in the oven, especially when you use bread flour

i can't remember which recipe i used for the above but my favorite is a bread flour dough recipe i came across and loosely follow. you'll see it differs a bit from what i mentioned above but its mostly the same. i'd say go with the below and then tweak from there. one tweak i've made is combining the water, yeast, flour together a bit and then adding the salt. gives the yeast a little more time to do its thing

DOUGH (this makes enough for two 8x10 detroit style pizzas - Llyod Detroit Pizza Pans highly suggested)
240g or 1 cup of 80-85 degree (Fahrenheit) water
2g or 1tsp rapid rise yeast
335g or 2 1/3 c bread flour
7g or 1 1/4 tsp salt

1. Combine ingredients in the above order into a medium bowl and stir with sturdy spoon
2. Once it comes together, use a wet hand to give the dough a series of 20-30 slap and folds You can also use a stand mixer with a dough hook if preferred
3. Cover bowl with plastic and let it sit in warm spot for 30 minutes
4. After 30 min, build more strength into the dough by grabbing an of dough, stretching it out, and folding back over. Rotate the dough 45-90 degreed and repeat 5-6 more times
5. After these stretch and folds, tuck and fold the dough a few more times to shape and stretch the dough into a taught ball
6. Wrap bowl with plastic and set in warm place for 2 hours. After the 2 hours dough should have doubled in size, be buoyant, and slightly bounce back when poked
7. To prep pans for dough, put in 2 tbsp oil into each pan and smear over bottom and sides
8. Flip dough onto floured surface and divide in half
9. Lay half of the dough into each pan and gently press to spread
10. Cover pans and allow dough to relax for 30 minutes
11. After the 30 minutes, gently stretch and press dough to cover the bottom of the pans
12. Cover again and let rise for 45-60mins

 

[masagipatron]

Thanks on the chicken parm rec...but no-can-do as it's not halal. Elements was definitely fire. Didn't know they had homemade strawberry lemonade. If I ever go back I'll try it.

I did not know that. So it’s because of rennet specifically?

 

[HarlemShakeStory]

Went to Jonny’s in the Lower East Side the other day. Crust was light but still chewy. Perfectly done. Not a lot of cheese and not greasy. Great flavor. Definitely recommend.

Also went to Mamma’s Too in the West Village. Got a chicken parm sandwich, vodka slice, pepperoni, hot honey, and cracked pepper. The cracked pepper was the best and the chicken parm may have been best sandwich I have ever had. Great bread.

 

[Bert.]

not par baked. key is letting it proof a couple times no matter what recipe you go with. you can make it morning of or make it 24-36 hours ahead. fridge overnight. take it out for 20-30 minutes before you spread it. then spread it out in the pan about 60-70% of the way. cover it fairly tight and proof in the oven with the light on for 60-90 minutes. take it out, finish spreading, top, and bake. you''ll know when you take it out to do the final spreading if it's gonna rise nicely in the oven, especially when you use bread flour

i can't remember which recipe i used for the above but my favorite is a bread flour dough recipe i came across and loosely follow. you'll see it differs a bit from what i mentioned above but its mostly the same. i'd say go with the below and then tweak from there. one tweak i've made is combining the water, yeast, flour together a bit and then adding the salt. gives the yeast a little more time to do its thing

DOUGH (this makes enough for two 8x10 detroit style pizzas - Llyod Detroit Pizza Pans highly suggested)
240g or 1 cup of 80-85 degree (Fahrenheit) water
2g or 1tsp rapid rise yeast
335g or 2 1/3 c bread flour
7g or 1 1/4 tsp salt

1. Combine ingredients in the above order into a medium bowl and stir with sturdy spoon
2. Once it comes together, use a wet hand to give the dough a series of 20-30 slap and folds You can also use a stand mixer with a dough hook if preferred
3. Cover bowl with plastic and let it sit in warm spot for 30 minutes
4. After 30 min, build more strength into the dough by grabbing an of dough, stretching it out, and folding back over. Rotate the dough 45-90 degreed and repeat 5-6 more times
5. After these stretch and folds, tuck and fold the dough a few more times to shape and stretch the dough into a taught ball
6. Wrap bowl with plastic and set in warm place for 2 hours. After the 2 hours dough should have doubled in size, be buoyant, and slightly bounce back when poked
7. To prep pans for dough, put in 2 tbsp oil into each pan and smear over bottom and sides
8. Flip dough onto floured surface and divide in half
9. Lay half of the dough into each pan and gently press to spread
10. Cover pans and allow dough to relax for 30 minutes
11. After the 30 minutes, gently stretch and press dough to cover the bottom of the pans
12. Cover again and let rise for 45-60mins

Yea I’ve made one before, kinda did my own thing. Came out awesome but was a little too dense for my liking. My wife enjoyed it but I was going for perfection

it’s been a good minute, I usually make some NY and neos in the summer but haven’t done it once sadly

 

[DeadsetAce]

Yea I’ve made one before, kinda did my own thing. Came out awesome but was a little too dense for my liking. My wife enjoyed it but I was going for perfection

it’s been a good minute, I usually make some NY and neos in the summer but haven’t done it once sadly

if you're making NY style, Frank Pinello shared Best Pizza's dough recipe. you can google that one. i've tried it and it came out pretty good

 

[Bert.]

if you're making NY style, Frank Pinello shared Best Pizza's dough recipe. you can google that one. i've tried it and it came out pretty good

Appreciate it

 

[B Sox]

 

[pmatic]

 

[zmaqbool]

from Pizza Chef in Whitestone, Queens. Regular, Sicilian & spinach/mushroom were excellent.

 

[masagipatron]

The old stomping grounds. After school, JHS 194.