Making a pizza similar to Joe's in New York


My favorite pizza out there is Joe's pizza on Carmine street in Manhattan. I'd like to learn how to make something like this at home.

I've got some experience making pizzas, but could use a little bit of help getting started. Can someone point me in the right direction? What kind of flour and tomatoes and cheese should I use?

Medium chj72gy18r24sgaby gaa8640x480

Mike S.
posted over 4 years ago

Save 0

Mike,

I used to go to New York every few months and would always make it a point to get a slice. They even have a Joe's in Santa Monica. It's just as good.

It shouldn't be too hard to emulate this. You can probably get very close within 6 tries. Here's how I'd approach:

Flour - Try a high gluten flour like General Mills All Trumps or Pendleton Power. There's two places near me in California that make slices similar to Joes, but not as good, and they use Power.

Hydration - Start out with 63% and then move up or down.

Fermentation time - I think a 24 hour cold rise is a good place to start.

Cheese - The standard slice at Joe's uses a low-moisture mozzarella. Not sure if it's whole milk or part skim. What I do know is that Joe's doesn't use a ton of cheese.

Sauce - Joe's sauce is one of my favorites. Very light and tasty, not too pasty. Chances are they're using Stanislaus or Escalon. Maybe try a mix of 7/11 and Saporito. More 7/11, less Saporito.

Hope this helps.

Thumb raji
Raj Irukulla admin
posted over 4 years ago


Mike,

Raj's pointers are spot on.

For us mortals in can be a bit difficult to get the hands on a can of 7/11s or Saporito, though. Same goes for the flour. Thanks to Raj and TG, though, sourcing the flour is not a problem any longer...just go to the Pizza Bible's store! :)

Anyway, here's a formula I have used many times for a NY-style pie:

Flour (100%): 270.59 g | 9.54 oz | 0.6 lbs
Water (64%): 173.18 g | 6.11 oz | 0.38 lbs
ADY (0.2%): 0.54 g | 0.02 oz | 0 lbs | 0.14 tsp | 0.05 tbsp
Salt (1.8%): 4.87 g | 0.17 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp
Oil (2%): 5.41 g | 0.19 oz | 0.01 lbs | 1.2 tsp | 0.4 tbsp
Sugar (2%): 5.41 g | 0.19 oz | 0.01 lbs | 1.36 tsp | 0.45 tbsp

Total (170%): 460 g | 16.23 oz | 1.01 lbs |

Entire procedure can be found here:

http://thehobbycook.blogspot.com/2013/05/ny-style-thin-crust-pizza.html

Hope that helps to get you started!

Thumb 21432968 10155721735923887 3612497232957630580 n
Mike K.
posted over 4 years ago


I was just there on Carmine Street and I saw an employee go into the basement and bring up a case of Grande Part Skim Mozz blocks that they shred themselves.

They also use Nina Tomatoes for their sauce, but I'm not sure what they add to it, if anything. I heard they just add salt but can't confirm that.

Michael J.
posted 11 months ago


That's great intel Michael! I've never tried Nina tomatoes, but will definitely order some. Joe's is one of my favorites.

Thumb raji
Raj Irukulla admin
posted 11 months ago


I just wish I had their exact dough recipe.....

Michael J.
posted 11 months ago


I'm not sure it's available anywhere. Unless you ask them, of course. Maybe Tony can chime in with some pointers.

Some pizzerias keep their recipes very close to their chest.

Thumb 21432968 10155721735923887 3612497232957630580 n
Mike K.
posted 11 months ago


Sign In to reply to this post