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There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

Pizzas

Pizzas
Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

Friday, September 19, 2014

Another Video from Frank Giaquinto on dressing a NY style pizza

Frank dresses a NY style pizza. Frank did have to pick the skin up (before dressing) because the skin was sticking a little to the wooden peel. The skin sat on the wooden peel for awhile until the Sicilian pie was done. Frank quickly tossed a little flour on the wooden peel and then laid the skin down on the wooden peel again. The pizza did not stick when Frank slid it into the oven. Frank talks about when a pizzeria is busy then the pizzas are not burned because you are always watching the pizzas in the oven. I know that is the case with me too. I don't burn pizzas when I am busy. Frank added a little Parmesan cheese to the middle of the sauce when he first was applying the sauce. Frank said then the Parmesan cheese spreads easily to combine evenly into the sauce.

The cheese on Frank's NY style pizza was the cheddar I normally use at market.



Norma







Thursday, September 18, 2014

More Videos from Frank Giaquinto 9/18/2014

The first video is of Frank making a Sicilan pie from a frozen par-baked crust. Note there is not as much sauce on this par-baked crust as the one last Monday. Frank dresses the Sicilian pizza. Frank shows a different way to apply some extra pizza sauce at the end of the dressings. Frank also talks about different pizzerias he worked at. The cheese on the Sicilian pie was the cheddar I use at market.



Frank opens a NY style dough ball with oil. The dough ball is not overfermented. The dough ball was also frozen. I asked Frank if the skin sitting on the wooden peel wouldn't stick. Frank said no, it would not stick to the wooden peel while we waited for the Siclian pies to get finished baking. I told Frank my skin sure would stick to the wooden peel if I waited that long to dress the pie, and then waited that long amount of time to put the pizza into the oven.


I tried to shake the skin on the wooden peel and it stuck for me. Frank tells how to get the sticking skin off of the peel in a different way.


Norma

Photos from today.
















Monday, September 8, 2014

9/8/2014 Frank Giaquinto came to visit my pizza stand again. What an expert pizza maker!! :)

Frank was at market for awhile this afternoon. Frank let me take five videos.

Frank made his own dough by hand mixing. I never saw dough act so beautifully when opening a dough ball and tossing the skin. The final pizzas were very good and the best NY style pizzas I have ever tasted. I asked Frank what kind of flour he used to make his dough. Frank uses AP flour right from the supermarket. The crusts were so tender that they melted right in my mouth. I was surprised at the weight of Frank's dough balls for a big pizza. The one photo is of one of Frank's dough balls on the regular scale at market. Frank gave me that dough ball to try tomorrow.

Frank made a baked Ziti pizza and a regular cheese pizza today. For the baked ziti pizza Frank used his wifes sauce, Ricotta cheese and Provolone cheese. For the cheese pizza Frank used my regular market sauce and the Sartori mozzarella with a little bit of cheddar blended. The taste of the baked ziti pizza and the regular cheese pizza were excellent. The photos of the rim crusts were really a little darker than they really looked (from the photos being taken with out a lot of lighting).

Frank also brought me two slices of a taco pizza he made at Mick's last evening.

All the time I fuss with doing experiments with dough and I sure don't know why I do that after tasting Franks pizzas today. Frank's crusts are a lot better than mine. Frank sure knows what he is doing when it comes to NY style pizzas.

I made Frank a Detroit style pizza today out of a 12.1 ounces dough ball that had been frozen and defrosted today. I was surprised that the Detroit style pizza with a higher dough ball weight turned out as good as it did. I did not have any Detroit style dough frozen that weighed 9.5 ounces. Frank said he really likes how fluffy the crumb is of the Detroit style pizzas.

I probably will only be able to upload a couple of the videos tonight. I still can not believe the little bit of flour that Frank uses to open a dough ball and to flour the peel. Frank opened a dough ball with oil today and one with just flour.


Norma




























Thursday, August 28, 2014

Frank Giaquinto came to visit my Pizza Stand, his family started selling pizza in 1899 in Harlem, NYC

I had the pleasure of meeting Frank Giaquinto 8/26/2014.  I had posted about Frank at Reply 98 http://www.pizzamaking.com/forum/index.php?topic=14920.msg329381#msg329381 on the Evolution of the NY Style Pizza thread.  Frank told me that Mick (of Mick's All American Pub) told Frank that I had called and left a message that I would like to talk to him because of the letter Frank wrote to the Editor of PMQ Magazine.  

Frank told me he was looking forward to meeting me.  Frank also told me that PMQ Magazine is soon going to do an article on Frank's family and how long they have been making pizzas.  Frank told me so many things that I can not remember all he said.  Frank said he has a written up paper he will give me the next time I see him about about what his family has done in the world of making pizza.  Frank said he has regular business cards but did not bring any along today.  There is a lot of history in Frank's family in all they did since 1899 when he grandfather starting making pizzas in the Harlem.  

I did not start making pizzas when Frank arrived.  I made the first pizza and Frank made the next two pizzas.  Frank taught me how he opens dough two different ways.  Frank know other ways to open dough balls too.  Frank said he can bake pizzas in a wood-fired oven, a coal oven, or any other kind of oven.  

My pizzas sure looked different when Frank made the two pizzas.  

Frank asked me why I didn't come to Mick's Pub to meet him.  I said the PMQ letter said he only worked Tuesday's and I am tired when I am done working, and I really didn't know if he wanted to meet me.  Frank told me he makes pizzas at Mick's Pub on Saturday and Sunday nights too.  I said I come over Saturday night to try the pizzas at Mick's Pub.  Frank told me to ask form him when I arrive.

Frank really liked my dough, pizzas and sauce.  Frank said I make a great NY style pizza.  That sure made me happy to hear that.

Frank stayed over an hour today and said he will be back again to chat with me more, and would be glad to teach me anything I wanted to know.  He is also going to teach me how to toss and twirl.  Frank had to leave because his wife wanted him to do some other things before he went to make pizza later today.  Frank told me that at Mick's Pub they also put the cheese down first and do a spiral pattern with the sauce.    

I think Frank might be able to tell us a lot about the evolution of NY style pizza.   

A short video of Frank tossing one of my doughs this morning.



Norma