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?

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Mike S.
posted almost 3 years ago

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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.

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Raj Irukulla admin
posted almost 3 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!

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Mike K.
posted almost 3 years ago


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