Scott Wiener of “NY Pizza Tours”..Meet Scott, look at his website and pizza pictures 5/06/2012

This post is about Scott Wiener and his great adventures in learning about pizza and visiting Italy. This link is about Scott Wiener. http://www.scottspizzatours.com/meetscott and part of the quote from his post. “I got home and took a solid job in audio production, but I found myself spending all of my weekends driving around the area to try different pizzerias. I organized field trips for my friends and tapped into New York’s strong pizza community. It all culminated on my 26th birthday when I rented a yellow cheese bus and took 30 of my friends to a few of my favorite spots. By the time I returned the bus, I knew I had found my calling. Some people deliver pizza to people; I would deliver the people to the pizza.” This is the website for Scott’s Pizza Journal and his Scott‘s Pizza Tours in NY. http://blog.scottspizzatours.com/


I saw this article on Scott’s Pizza Journal about first reference to Pizza as a Pie NY.

http://blog.scottspizzatours.com/post/18130417527/first-reference-to-pizza-as-pie

Really interesting article!!

I am friends with Scott Wiener on facebook and asked him if he minded if I wrote a post about him on my pizza blog and included some pictures of when he visited Italy. Scott said he didn’t mind if I posted about him on my blog and included some of his pictures.

Scott is an awesome man!

Take a 'Tour' of Pizza Boxes of the World by Adam Kuban on Slice


http://slice.seriouseats.com/archives/2011/04/take-a-tour-of-pizza-boxes-of-the-world.html

Scott's Pizza Chronicles: Ray's Pizza Demystified posted on Slice by Scott Wiener

http://slice.seriouseats.com/archives/2011/09/scotts-pizza-chronicles-a-look-at-rays.html

Scott's Pizza Chronicles: The Story of Coal by Scott Wiener on Slice

http://slice.seriouseats.com/archives/2011/07/scotts-pizza-chronicles-rise-and-fall-and-rise-of-the-coal-oven.html

Scott's Pizza Chronicles: San Marzano Fact vs Fiction on Slice by Scott Wiener

http://slice.seriouseats.com/archives/2011/08/scotts-pizza-chronicles-san-marzano-fact-vs-fiction.html
I will try to update this post about Scott when I have more links.

Norma

 

 
 

Higher hydration attempt for a NY style pizza with GM Full Strength flour 5/01/2012

The pizza made with the increased hydration of 63% and the GM Full Strength flour turn out very good. The rim had great oven spring, the taste of the crust was very good and there was a nice crisp to the bottom crust. The dough ball also opened up very easily. The only problem was I think I decided to add a bunch of toppings to this pizza, because I get tired of regular toppings all the time. I think I added to many topping when trying out the first attempt for this pizza. Until I added all of toppings of garlic Alfredo sauce, a two blend of mozzarellas cheddar cheese, spinach, sausage, spring onions and tomatoes, part of the crust wanted to stick to the peel. I also used too much rice flour on the peel. When attempting to slide the pie into the oven the toppings shifted some and the pie didn’t get evenly round. Steve, my taste testers and I really did enjoyed this pie though.

Norma

Tried a Cracker-Style Dough Formulation with the Ischia Starter, from Pete-zza thread 5/01/2012

First part of making the dough with the Ischia starter with pictures at Reply 42 http://www.pizzamaking.com/forum/index.php/topic,5173.msg184979.html#msg184979

These are the results of the first attempt at a cracker style pizza with the Ischia starter.

The Ischia natural starter preferment cracker style pie turned out very well in the taste of the crust and was like a cracker style I would enjoy all the time. I am not still sure if I made a real cracker style pizza because I never tasted one before, but I will give this one a thumbs up. Steve even liked this pie, as did my taste testers. It was crackery as far as I know. The skin was par-bake without any oil and then the olive oil was brushed on the par-baked crust before the tomato sauce, blend of mozzarellas, cheddar, Swiss cheese and hard salami were added. I was afraid of how the dough looked to be fermenting last evening and put it into the refrigerator overnight. It was taken out this morning and left to room temperature ferment until about 3:00 pm today when the pizza was made. The rolled out dough was also docked lightly.

Thanks Peter for giving me this alternative cracker style pie to try!

Norma