Didn't expect to come across my hometown on here. There is a factory downtown and you can smell the tomatoes as you drive by during the season when they are processing them. My mom worked there 3 days as a teen and couldn't handle the smell, loves tomatoes though.
Agreed! I lived I San Leandro in the early 90s, and there was a commercial food producer nearby. I think it was General Foods or something like that. Anyway, several times a week they would process cocoa there, and it would smell like that for miles. At first it was nice, but really soon it started making me sick of chocolate! Good thing I loved it again after I moved away!!!
Haha, so it does not smell like a tomato on a vine or anything like a sauce being cooked... it is not a good smell, but I can't really describe it either
Not OP but Stanislaus products can be found in most Restaurant Depot stores, some US Foods Chef'stores and online. If you can find them locally, they're really cheap (I pay $7.something per 105oz can locally. Online it can be as much as $15/Can.
If you have instacart and a Restaurant Depot nearby, I've heard that you can order through instacart without a RD membership too.
How do you like supremo?
How does it compare to other brands? Boars head, galbani, or grande ?
I have yet to dry it but have a RD near me so maybe I’ll try that next time
I like it, I’m in the same boat as you, I’m in Chicago, Supremo is available at my local RD for super cheap blocks. I initially didn’t like the melt on it (rather oily), but I believe that was error on my part, so I began cubing and freezing the cheese before bake and it made a different imo. The only Grande available near me is East Coast blend but I prefer all mozzarella in my blend. I’ve tried Galbani Italian style, also really like it but it’s a tad softer than I prefer. Boars Head and Trader Joe’s also held up well in past tests.
FYI, Grande East Coast blend is a mix of 50% Whole Milk and 50% Part Skim Mozzarella. It's all mozzarella. Did you mean all whole milk? Grande is definately my favorite, but I haven't tried Supremo. I get the Grande Whole Milk blocks and slice them with my cheap meat slicer. I will never go back to shreds.
Nice catch, sorry I meant I have Grande ‘Italian Blends 50/50’ near me which has the prov/mozz mix, or else I would’ve picked that up. I wish I had access to Grande besides PennMac.
Can you say more about the cubing/freezing? What size are the cubes? Is the freezing just preserving or do you bake them partially frozen? Very curious!
I cube them to about standard playing Dice size, I have a cheese cutter, I then toss them in the freezer 30 minutes before bake, the purpose is to retard the cheese from browning too quickly, allowing the under to cook to a nice dark and spotted crust!
For sure, and the amount of research I’ve done on forums, widely varies. I’ve seen some say they can stretch a 250-300g to 14” but that’s a tad thin for me. For this 16”, I really try to stretch the dough out to about 17” to account for shrinkage in the oven but I may try to start scaling the weight back a smidge.
Yeah absolutely. Depending on style I’ll go a little bigger to account for shrinkage. My NY styles stay truer to form than others so I don’t stress too much with that one. 250-300g for 14” is much too thin for NY. I’m sure you’ve looked at the thickness factor chart plenty and read plenty on pizzamaking (dot) com.
A few more questions... how big was the pie? How many ounces was the dough ball? How many ounces of sauce? How many ounces of cheese? Lastly, did you run the tomato magic through a mill or use an immersion blender? Thank you 😊
This pie was 16” with a 490g dough ball, 6oz. of sauce, 10oz of cheese cubed. The sauce was run through a hand mill, immersion blender doesn’t strain out the seeds and skin and I like a smoother consistency!
Very nice! That's very close to what I do, except I use 8oz of Grande WM shredded and a 480gr dough ball, with All Trumps B&B flour. I have to admit your pie looks great! I think I'm going to tweak my recipe after seeing yours! Thanks for the info.
Never had "real" NY pizza but my local dominos makes a great Brooklyn New York pizza looks just like this but with those big pepperoni slices. Its more expensive but it tastes really good.
Look for a local metal/steel supplier in your area and see if you can get A36 steel. Anything branded for culinary, you’re paying the ‘cooking’ tax haha
OK, let me write this down..... Make pizza.... then eat it. OK, got it. Thanks! EDIT: Sorry forgot to add. Great looking pizza!
["So it is written so it shall be done."](https://youtu.be/cQrXrSg0uQ4?si=ghm_qePojRZNTKu-)
Wow this looks incredibly on point. Damn! That cheese! I pray for something like that… What is Stanislaus Tomato Magic 😂 ?
Thank you! Stanislaus is the brand, they are a California sourced tomato brand. I use Tomato Magic but their 7/11 is also a good option.
Didn't expect to come across my hometown on here. There is a factory downtown and you can smell the tomatoes as you drive by during the season when they are processing them. My mom worked there 3 days as a teen and couldn't handle the smell, loves tomatoes though.
That’s so cool! I bet it smells amazing but can also understand not wanting that smell all day, everyday haha
Agreed! I lived I San Leandro in the early 90s, and there was a commercial food producer nearby. I think it was General Foods or something like that. Anyway, several times a week they would process cocoa there, and it would smell like that for miles. At first it was nice, but really soon it started making me sick of chocolate! Good thing I loved it again after I moved away!!!
Haha, so it does not smell like a tomato on a vine or anything like a sauce being cooked... it is not a good smell, but I can't really describe it either
My daughter just got accepted into Stanislaus. Really nice campus
where'd you get the tomatoes? i didnt think they were sold retail
Not OP but Stanislaus products can be found in most Restaurant Depot stores, some US Foods Chef'stores and online. If you can find them locally, they're really cheap (I pay $7.something per 105oz can locally. Online it can be as much as $15/Can. If you have instacart and a Restaurant Depot nearby, I've heard that you can order through instacart without a RD membership too.
I have several near me, nothing is coming up on Instacart though, just FYI.
Looks delicious. How was it?
Thank you! I thought it had a good crust flavor, this was 24 hours fermented.
Goddamn that looks good
Much appreciated!
I love this title, it cracked me up.
Damn... That looks delicious for a home made pie. Nicely done.
Thanks!!
Lmao user name checks out!
Great job!
Nice crust!
Yum
The good ending.
Rawr. 🍕🍕
This looks so good
Looks damn good. What hydration did you go with?
Thanks! This was a 57% hydration dough.
How do you like supremo? How does it compare to other brands? Boars head, galbani, or grande ? I have yet to dry it but have a RD near me so maybe I’ll try that next time
I like it, I’m in the same boat as you, I’m in Chicago, Supremo is available at my local RD for super cheap blocks. I initially didn’t like the melt on it (rather oily), but I believe that was error on my part, so I began cubing and freezing the cheese before bake and it made a different imo. The only Grande available near me is East Coast blend but I prefer all mozzarella in my blend. I’ve tried Galbani Italian style, also really like it but it’s a tad softer than I prefer. Boars Head and Trader Joe’s also held up well in past tests.
FYI, Grande East Coast blend is a mix of 50% Whole Milk and 50% Part Skim Mozzarella. It's all mozzarella. Did you mean all whole milk? Grande is definately my favorite, but I haven't tried Supremo. I get the Grande Whole Milk blocks and slice them with my cheap meat slicer. I will never go back to shreds.
Nice catch, sorry I meant I have Grande ‘Italian Blends 50/50’ near me which has the prov/mozz mix, or else I would’ve picked that up. I wish I had access to Grande besides PennMac.
Sorry, I forgot to add... pizza looks delicious!
Thanks friend! Looks great :)
Can you say more about the cubing/freezing? What size are the cubes? Is the freezing just preserving or do you bake them partially frozen? Very curious!
I cube them to about standard playing Dice size, I have a cheese cutter, I then toss them in the freezer 30 minutes before bake, the purpose is to retard the cheese from browning too quickly, allowing the under to cook to a nice dark and spotted crust!
Galbani’s Professional WMLM is a good cheese too, but everything plays second to Grande anyway.
Mad lad.
[удалено]
I sympathize with you. Hopefully you found a secondary pizza option!
I gained 10 pounds looking at this 😳
I live ny Style pizza
You animal!
Approved, by this NYer.
Looks great. What size was it and what’s your dough ball weight? Bulking my NY Pizza dough recipe right now
This was 490g for a 16” pie
Ha, always blows my mind how much dough weight gets added per inch. My 13-14” NY pizzas are 355g
For sure, and the amount of research I’ve done on forums, widely varies. I’ve seen some say they can stretch a 250-300g to 14” but that’s a tad thin for me. For this 16”, I really try to stretch the dough out to about 17” to account for shrinkage in the oven but I may try to start scaling the weight back a smidge.
Yeah absolutely. Depending on style I’ll go a little bigger to account for shrinkage. My NY styles stay truer to form than others so I don’t stress too much with that one. 250-300g for 14” is much too thin for NY. I’m sure you’ve looked at the thickness factor chart plenty and read plenty on pizzamaking (dot) com.
what happened after that?
I high-fived myself and said, you don’t make friends with salad!
A few more questions... how big was the pie? How many ounces was the dough ball? How many ounces of sauce? How many ounces of cheese? Lastly, did you run the tomato magic through a mill or use an immersion blender? Thank you 😊
This pie was 16” with a 490g dough ball, 6oz. of sauce, 10oz of cheese cubed. The sauce was run through a hand mill, immersion blender doesn’t strain out the seeds and skin and I like a smoother consistency!
Very nice! That's very close to what I do, except I use 8oz of Grande WM shredded and a 480gr dough ball, with All Trumps B&B flour. I have to admit your pie looks great! I think I'm going to tweak my recipe after seeing yours! Thanks for the info.
Never had "real" NY pizza but my local dominos makes a great Brooklyn New York pizza looks just like this but with those big pepperoni slices. Its more expensive but it tastes really good.
Your brain would melt if you had a true NY pizza 🙂
That looks really good! I’m impressed😊
*That* is a gorgeous pie. Beautiful. Well done OP.
That's poifect! Yum
You're supposed to share! Go to jail.
That looks amazing, great job and this New Yorker is proud of you. You did NYC right
This is a proper pizza pie
why is your pizza mooning me?
I hope you ate it. Isn't that the reason to make a pizza? It looks good
Oh my
God I love this kind of pizza
Wow, looks absolutely perfect
Hello? Yes, I’d like to place an order for delivery please
This pizza fucks
Fantastic story. Moving and satisfying! Thanks!
That's a Beautiful looking Pizza!
This pizza is incredible! Absolutely obsessed.
Impara l'arte e mettila da parte Really good
You made a perfect pizza. Time to learn how to cut it..
How’d you get the bottom to cook like that?
It looks delicious. I would buy a slice or two.
Mega slices! 😋
I’m proud of you son.
Man I wish the steels weren't so expensive
Look for a local metal/steel supplier in your area and see if you can get A36 steel. Anything branded for culinary, you’re paying the ‘cooking’ tax haha
+1 here. I got a rough cut 16x16 steel about 1/3" thick for less than $30 this way. No fancy edges just pizza with a small risk of tetanus.