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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, January 6, 2012

Eataly, Bryant Square, Times Square & Pizza

When Steve and I arrived in NY yesterday we decided to walk around a little, because Steve hasn’t been in NY since he was in high school. We walked around on the streets near Port Authority, to some off name pizza businesses, Times Square, Bryant Park, http://www.bryantpark.org/  and Eataly. http://eatalyny.com/


We just stopped in some regular pizza shops to see what kind of pizzas they sold. I liked the stuffed crust pizza the best, even though we didn’t taste them. To me, they just looked pretty (with the glossy top crust). We asked the one man in the one pizza business what kind of flour they used for the pizzas and he said All Trumps. We would have liked to stop at one of those .99 cent pizza businesses to just try a .99 cent slice, but knew we were going to be eating better pizzas later on in the day. There sure are a lot of .99 cent pizza businesses in NY.

Times Square wasn’t really busy yesterday. Bryant Park was interesting because they had a lot of little kiosks set-up selling different things. There was also a ice skating area, where ice skaters were skating and the Christmas tree was still there.

We then decided to call Craig and headed for the Eataly, by subway. Steve and I never were at the Eataly before and we thought it was interesting in how big it was inside, all the foods they carried, and all the places inside you could sit down and eat different fresh foods. We looked at all the foods they sold and also looked at the bakery and the pizzeria. The bakery was interesting and from what we saw they used a lot of King Arthur Sir Galahad flour, plus other flours. For the pizzeria it looked liked they used two kinds of Caputo flour. I talked to the lady at the pizzeria and she said the ovens run at 900 degrees F and the pizzas bake in 65 seconds. We didn’t eat any of the pizzas, because we were trying to save room for pizza later on in the day, but the WFO looked beautiful. All the breads looked quite interesting too. I would have bought a few things, but I didn’t want to carry things around all day. I had wanted to buy some of the Mulino Marino flour they sold at the Eataly, but when I looked though the small bags of flours they were all outdated. I asked a salesperson if they had any fresh Mulino Marino flour and they said no, they were going to stop carrying it. I didn’t want to pay 10.80 for a small bag of Mulino Marino flour that was outdated.

We reached Craig on his phone when we were at the Eataly and he came over to meet us. We then walked the streets of NY, and we stopped in at a bar and Craig and I each had a glass of wine, and Steve had a beer. I can’t for the life of me remember the name of the wine that Craig ordered, but if he sees this post, he can remind me what the name of the wine was. The wine tasted great to me. Steve also really like his beer and he can mention what name of the beer he had. Thanks so much Craig, for buying us drinks. I am horrible at remembering names of beers or wines. After talking for awhile Craig, we all walked over to Keste and then to Joe’s to wait for the rest of the pizza making fanatics.

The rest of the story is on Craigs thread at: http://www.pizzamaking.com/forum/index.php/topic,17070.0/topicseen.html

Norma































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Pizzamaking Fanatics 2012 NYC Tour – Joe’s, Keste, Paulie Gee’s, Best, Motorino

This is Craig's thread on pizzamaking.com about the pizza tour we did yesterday with the members of pizzamaking.com

http://www.pizzamaking.com/forum/index.php/topic,17070.0.html

These are my pictures of the Pizza Tour we did.  A special thanks to Craig for thinking about doing this tour with members of pizzamaking.com and also to Larry, Scott, and John.

Joe’s Pizza


I thought Joe’s pizza was very good on this visit. The pie had just come out of the oven and as can been seen on the pictures, there was a nice crumb, nice oven spring, great bottom crust browning, and over all Joe’s was so much better than my last visit.








Keste


Roberto was so gracious and answered any of our question, as Craig has posted above. I asked Roberto if I could bake a pizza with Caputo flour in my deck oven and Roberto told me how that could be accomplished. I enjoyed every minute at Keste and also the trip to the basement. We even got to feel and taste a dough ball Roberto gave us.

Video taken at Keste.

http://www.youtube.com/watch?v=9EIx2QEfkWQ




















Paulie Gee’s


Paulie was such a kind and gracious host. This was my first visit to Paulie Gee’s and I enjoyed the great array of pies, and also the special drink! Enjoyed every minute.




















Best Pizza


Best Pizza was delicious!






Motorino


I couldn’t believe how small Motorino was inside. The pizzas at Motorino were also great! Steve and I also visited Eataly where we also met Craig. I will post about that later on another thread.

Thanks Craig for posting about this pizza making fanatics 2012 NYC Tour. I had a great time and wouldn’t have given it up for anything.

Norma





















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