recreating the flavors of Tommy's Pizza

[woodfirewiz4rd]

I've been on a bit of a quest to recreate the flavors of Tommy's Pizza, which is now known as Pizza L'Oven, from back in the 1960s in Exeter, PA. I've tried adjusting everything from the dough hydration and sauce ratios to the baking temperatures, but I still can't seem to nail that exact taste. It's been a fun challenge, but I'm starting to wonder, has anyone else out there successfully reverse-engineered the original recipe? I'd love to hear your experiences!

 

[ninjaturtle]

A friend of mine was obsessed with getting this recipe right, did all the possible research and found that the exact recipe is still a secret. Tbh, not sure if he ever managed to get something even close to the original.

 

[peperoni]

Try adjusting fermentation, oven type, or water. Connecting with locals or pizza historians should help too. Keep at it, youre prolly close!

 

[CrustCrafter]

Glad you like it! Some people get good results by upping the water to 63%, mixing Cento and Pomi sauce, and using a dark, oiled pan for crispy edges. A cheese mix of mozzarella, provolone, and a bit of fontina is also great.

Have you baked it in a pan, or are you using stone/steel?

 

[ashandcrust484]

I really love those adjustments! I tried something like that while I was on the hunt for that perfect crispy-edge pan pizza at home. I ended up going with a dark, seasoned Lloyd pan, increased my hydration, and combined mozzarella with a bit of provolone,it was a total game changer. I've been obsessed with pan bakes ever since. What setup do you have going on now?

 

[Papa's Pizzeria]

I've been on a bit of a quest to recreate the flavors of Tommy's Pizza, which is now known as Pizza L'Oven, from back in the 1960s in Exeter, PA. I've tried adjusting everything from the dough hydration and sauce ratios to the baking temperatures, but I still can't seem to nail that exact taste. It's been a fun challenge, but I'm starting to wonder, has anyone else out there successfully reverse-engineered the original recipe? I'd love to hear your experiences!

Well chasing that old-school flavor can drive you nuts but it's worth it. Sometimes we really know the taste we're craving for and if we don't meet that, then it's gonna be there for a long time and we can't do anything but continue craving. I think try to work around cold ferment times and also try baking in a greasy steel pan if you haven't yet.

 

[Miss teapot]

Its probably just simple, lower hydration doughs, oregano heavy sauces, and baked hotter than most home ovens manage lol