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.


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

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
click on picture to go to post

Friday, July 31, 2015

More articles about the Evolution of NY style pizza

Frank's Pizzeria started with a Mastro pizza oven. In 1958, Frank purchased the Italian newspaper Il Progresso at Karolewski’s. In the newspaper, Frank saw an advertisement for a pizza making school located in New York. The program was sponsored by the Mastro Equipment Company. For only $600, the company would train you and provide you with a pizza oven, a work table, and a dozen pizza trays. Soon after, Frank left for New York and learned how to make his famous “cheese-under-the-sauce” pizza.

Another article that Says Pizza Pie Craze Capturing the Nation in the Victoria Advocate, dated October 17, 1957. I thought there was interesting things in the article. One of the things that caught my eye was it says stewed tomatoes were used.

This is another article dated October 17, 1957, in the Milwaukee Journal about Pizza Threatening Hamburger and Hot Dog with a photo of a pizza back then. I liked how they used to call a pizza “a big sloppy round one”. I wonder why the pizzas were 15” in diameter. In this article it says that Frank Mastro devised a pizza oven capable of making pizza at 600 degrees F needed for pizza.

On page 5 there is more about Pizza, but I think you have to click to page five in the upper right hand corner to see the page. Some things that stood out to me was the article says B. C. Cohen whose Times square pizzatorium rolls out 9,000 pies a week. A pizza chef commanded 100.00 to 125.00 a week back then. Vincent S. Larosa of the Larosa Macaroni Co. did 2 ½ million dollars in home pizza mixes. There are more interesting things on page 5.

A article about how New York became a pizza capital by Michael German of Pizzacentric.com. In this article Michael says.

In 1958, the first year in which the phone book listed “pizza” as its own category, there were only 117 such eateries in the five boroughs — and just 10 in Manhattan, according to Berman’s research. Fast forward 12 years to 1970, and pizzerias listed in the phone book increase by 636%, to 861. By 2000, that number doubles to more than 1,600 listings for pizza in the Yellow Pages.

This article in the New York times says 1944: The Times discovers Pizza.

It has been a staple of New York (not to mention newsrooms) for so long that it is hard to imagine a time when pizza needed an introduction. But that’s what it got on Sept. 20, 1944 — at a time when Italy was full of American troops who were acquiring a taste for the pies. Note the rare use of the plural “pizze”:

Three years later, on May 25, 1947, The Times noted the potential of this seemingly newfangled concoction. “The pizza could be as popular a snack as the hamburger if Americans only knew more about it”:
While The Times introduced pizza to readers on Sept. 20, 1944, the wordfirst appeared in the newspaper four years earlier, a passing mention in the last paragraph of a June 2, 1940 story headlined “Mrs. Belardi Regrets.” An earlier version of this item omitted the 1940 mention

I wonder why the 1944 article states that the order was dough, mozzarella, then sauce and Parmesan if the comments are looked at. It reminds me of a tomato pie.

From one of the commentators Jimbo he says this: New York City readers were introduced to pizza through a widely published press release in the thirties from the Radio City Music Hall. It was a captioned photo of four Rockettes chowing down on the new delicacy and can be easily found in a web search.

I can't find that photo.

By Steph: Steph
I am curious as to where the recipe for the dough came from, because it includes shortening, which would be heresy in today's world of artisanal wood-fired pizzas. Now I want pizza...