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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-13-2022, 08:03 AM | #16 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
Thanks for chiming in with such an informative reply! I'm aware of both the "authentic" way to make the NJ pie (i.e. cheddar cheese etc), as well as that recipe, which I'm going to to try soon. The only reason I didn't get too granular in my post here is I wanted to go simpler at first. A couple of questions for you: 1. Do you happen to know ingredient amounts for a 14 inch pie from the pizzamaking forum recipe you posted the link for? 2. I'm assuming you've tried the recipe? Did you make it as written, or do a cold ferment on the dough? 3. Would love to know more details on the great pizza pic you posted - dough specifics - what size was the pie etc, kind of oven you used, temp. Thanks!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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05-13-2022, 08:52 AM | #17 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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As always Richard OUTSTANDING
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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05-13-2022, 09:25 AM | #18 |
Full Fledged Farker
Join Date: 03-15-20
Location: Lewes, DE
Name/Nickname : Rob
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I should point out as a Jersey raised boy that the pizza discussed here is strictly a south Jersey thing. Up north we employ the standard NY style of pizza making, both on the boardwalks and off. Sure looks great, though!!
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05-13-2022, 10:59 AM | #19 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Update: I made a second pizza from the original dough batch 3 days later
Since I had an extra dough ball leftover in the fridge that had been cold fermenting for 72 hours, yesterday I cooked another pizza for lunch. Here's what I did of note:
1. I added some provolone as well as a sprinkle of Parmesan and oregano over the whole milk mozzarella. 2. In the spirit of duplicating the sauce pattern of a typical South Jersey Boardwalk pie, I put some sauce in a squeeze bottle and squeezed it out in a circular pattern similar to pies of this style, plus a few extra squeezes here and there. 3. Instead of cooking the pie at 625, I used a lower temp of 575. Here's 3 pics of the cheese, the sauce on top, and after the pizza was cooked: The verdict? The dough had considerably better depth of flavor than the first pie; I see first hand the benefits of longer cold rises of 2-3 days now and I'm a convert! On the other hand, the lower temp resulted in a less browned crust, and it was less crispy, as well. In other words, I liked the dough flavor of the second pie better, but the texture of the first pie was more to my liking. The journey continues...
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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05-13-2022, 11:27 AM | #20 | |
is Blowin Smoke!
Join Date: 06-18-12
Location: Down the Shore!!!
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Quote:
I didnt try that recipe, but I know the cheese is right and I know they have lard in their dough. The photo was from the Mack’s pizza in stone harbor. It was their standard 18” pie with light sauce. They use rotoflex ovens. I do t know the temp, but I’ll try to look for it at the next visit.
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WSM 18 & 22, Performer 22, Genesis 330, Smokey Joe, Q100, Daniel Boone |
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05-13-2022, 08:29 PM | #21 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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Beautiful pies Moose !!!
I am enjoying your “down the rabbit hole” adventures!
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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05-15-2022, 09:36 AM | #22 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
Thanks, Jeremy! I'm taking a break from thinner type pizzas for a bit so I can work on some Detroit style pizzas next - at least that's the plan. I'm hoping you'll jump in the rabbit hole with the breadmaking you've been doing of late...
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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05-15-2022, 03:34 PM | #23 |
is Blowin Smoke!
Join Date: 06-18-12
Location: Down the Shore!!!
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I stopped at Mack’s to get the oven temp for you.
I also treated myself to a slice while there. Slices are never as good as fresh out of the oven!
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WSM 18 & 22, Performer 22, Genesis 330, Smokey Joe, Q100, Daniel Boone Last edited by Shadowdog500; 05-15-2022 at 03:40 PM.. |
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05-15-2022, 03:37 PM | #24 |
is Blowin Smoke!
Join Date: 06-18-12
Location: Down the Shore!!!
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Double post!
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WSM 18 & 22, Performer 22, Genesis 330, Smokey Joe, Q100, Daniel Boone |
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05-15-2022, 05:09 PM | #25 | |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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Quote:
My bread today was over proofed yesterday, and it weeped water during the retard, it cooked the same time frame but was UGLY (to me…) Delivered bread to those who were waiting on it and the loved it! I gotta say the sour was spot ON but it wasn’t pretty!! and people think bbq is a rabbit hole… Still shopping for an oven…
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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05-19-2022, 11:51 PM | #26 |
is one Smokin' Farker
Join Date: 06-30-14
Location: Los Angeles California
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Nice looking crust!
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Best regards, Chett |
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