Frank Giaquinto dresses skin made with KA self-rising flour and Fage yogurt

Frank makes pizzas at my market stand 10/14/2014

Frank Giaquinto came to Root's Market today. 10/14/2014

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.

http://youtu.be/GaUzm4-w0us

Norma

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.

http://youtu.be/-ZQCQCO2Zx0

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.

http://youtu.be/kt3yYSDGCGg

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.

http://youtu.be/2Cy1EE47ZfI

Norma

Photos from today.

Videos that Frank Giaquinto let me take of him so far. Frank know so much about NY style pizza and dough handling

A big thanks to Frank Giaquinto for helping me to learn about NY style pizzas of long ago! Hopefully Frank will help other people learn about NY style pizza of a long time ago.  Frank is really an old school pizza maker.  I am grateful for the time he spends with me and all that he teaches me.

Norma

http://www.youtube.com/watch?v=V73HZx5JPZw

http://www.youtube.com/watch?v=phYMmb6rybs

http://www.youtube.com/watch?v=zQeA1VVWW_Q

http://www.youtube.com/watch?v=oUTb-Rm9IPs

http://www.youtube.com/watch?v=E7tDRWtgXxo

http://www.youtube.com/watch?v=LRPbyOfQz2o

http://www.youtube.com/watch?v=Hl06Co1qUB8

http://www.youtube.com/watch?v=prtzhGZYlao

http://www.youtube.com/watch?v=YbtEde4UEzY

http://www.youtube.com/watch?v=Vo4tYARmvLU

http://www.youtube.com/watch?v=eZJ-VHmbark

http://www.youtube.com/watch?v=wj9taHekrig

http://www.youtube.com/watch?v=SJpId6C-alY

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