« previous next »
Pages: [1]   Go Down

Author Topic: February 2013 New York Style Pizzas  (Read 1027 times)

0 Members and 1 Guest are viewing this topic.

Offline pythonic

  • Registered User
  • Posts: 690
  • Age: 35
  • Location: Crest Hill, IL
  • Who's Hungry For Pizza?
February 2013 New York Style Pizzas
« on: February 24, 2013, 01:44:12 AM »
This month I've made some really great pies.  I've started stretching the skins 2 inches past my 14 inch peel to ensure proper thickness and this has made a huge difference the way the cheese cooks and tastes.  All of these pies have a bake time of 4:30 and are made with either KABF or Gold Medal better for bread flour.

Pics coming soon...
« Last Edit: February 24, 2013, 02:05:39 AM by pythonic »
Logged
If you can dodge a wrench you can dodge a ball.

Offline pythonic

  • Registered User
  • Posts: 690
  • Age: 35
  • Location: Crest Hill, IL
  • Who's Hungry For Pizza?
Re: February 2013 New York Style Pizzas
« Reply #1 on: March 15, 2013, 12:34:03 AM »
Here are some pics.
« Last Edit: March 15, 2013, 12:44:25 AM by pythonic »
Logged
If you can dodge a wrench you can dodge a ball.

Offline pythonic

  • Registered User
  • Posts: 690
  • Age: 35
  • Location: Crest Hill, IL
  • Who's Hungry For Pizza?
Re: February 2013 New York Style Pizzas
« Reply #2 on: March 15, 2013, 12:45:22 AM »
And the rest

Logged
If you can dodge a wrench you can dodge a ball.

Offline norma427

  • Supporting Member
  • *
  • Posts: 16934
  • Location: Dutch Country, Pa.
    • learningknowledgetomakepizza
Re: February 2013 New York Style Pizzas
« Reply #3 on: March 15, 2013, 08:11:01 AM »
Nate,

You sure did a great job on all those pies!  ;D

Norma
Logged
Always working and looking for new information!

Online slybarman

  • Supporting Member
  • *
  • Posts: 552
  • Location: Maryland
Re: February 2013 New York Style Pizzas
« Reply #4 on: March 15, 2013, 08:19:44 AM »
How many ounces is each dough ball that you are now stretching to 16"?
Logged

Offline pythonic

  • Registered User
  • Posts: 690
  • Age: 35
  • Location: Crest Hill, IL
  • Who's Hungry For Pizza?
Re: February 2013 New York Style Pizzas
« Reply #5 on: March 15, 2013, 08:34:57 AM »
Thanks Norma.

Slybarman:  12.5oz
Logged
If you can dodge a wrench you can dodge a ball.

Online slybarman

  • Supporting Member
  • *
  • Posts: 552
  • Location: Maryland
Re: February 2013 New York Style Pizzas
« Reply #6 on: March 15, 2013, 08:40:38 AM »
Thanks. I have been opening 13 oz dough balls to 14" lately and had been considering loweing the tf some as well.
Logged

Offline communist

  • Registered User
  • Posts: 253
Re: February 2013 New York Style Pizzas
« Reply #7 on: March 15, 2013, 09:47:56 AM »
I agree, as Scott123 repeats again and again, thickness factor is key to a great NY pie, which should be light and a bit puffy.  For my 16 inch pie, I use a 14 ounce dough ball.  The thickness factor is just .07.  This has taken some time for me to master.  Pythonic, your NY pies look great.  Your data is surprising - could you double check for me?  12.5 for a 16 inch pie would be perhaps tf of .06!  Wow.  I do think some of the best NY places approach this, but it is living dangerously for the home baker!  Thanks  Mark
Logged

Online scott123

  • Registered User
  • Posts: 4895
Re: February 2013 New York Style Pizzas
« Reply #8 on: March 15, 2013, 10:49:31 AM »
Looking good, Nate.  What brand of cheese are you using?
Logged

Offline pythonic

  • Registered User
  • Posts: 690
  • Age: 35
  • Location: Crest Hill, IL
  • Who's Hungry For Pizza?
Re: February 2013 New York Style Pizzas
« Reply #9 on: March 15, 2013, 10:52:44 AM »
Quote from: communist on March 15, 2013, 09:47:56 AM
I agree, as Scott123 repeats again and again, thickness factor is key to a great NY pie, which should be light and a bit puffy.  For my 16 inch pie, I use a 14 ounce dough ball.  The thickness factor is just .07.  This has taken some time for me to master.  Pythonic, your NY pies look great.  Your data is surprising - could you double check for me?  12.5 for a 16 inch pie would be perhaps tf of .06!  Wow.  I do think some of the best NY places approach this, but it is living dangerously for the home baker!  Thanks  Mark

Mark,

Thanks for your kind words Mark.  I open to roughly 15in. and then it pulls back to 14in.  TF is .08.

Nate
Logged
If you can dodge a wrench you can dodge a ball.

Offline pythonic

  • Registered User
  • Posts: 690
  • Age: 35
  • Location: Crest Hill, IL
  • Who's Hungry For Pizza?
Re: February 2013 New York Style Pizzas
« Reply #10 on: March 15, 2013, 10:56:37 AM »
Quote from: scott123 on March 15, 2013, 10:49:31 AM
Looking good, Nate.  What brand of cheese are you using?

Scott,

I bounce around between grande east coast blend and boars head mozzarella w/grande provolone.  I tend to prefer the Boars Head but it's $6/lb.  I don't have access to Grande WM in Chicago otherwise I'd be going with that.  My wife is from pitt so we drive up their a few times a year and go to Pennmac and buy a loaf of Grande WM as well as the AT Bromated flour.   I found a pizza place using the east coast blend so I am buying it off them for 3.50/lb.  Their pizza is ungodly bad so hopefully they stay in biz for awhile.

Nate
« Last Edit: March 15, 2013, 11:02:11 AM by pythonic »
Logged
If you can dodge a wrench you can dodge a ball.

Online scott123

  • Registered User
  • Posts: 4895
Re: February 2013 New York Style Pizzas
« Reply #11 on: March 15, 2013, 11:03:11 AM »
Nate, thanks. Are you drizzling with oil?
Logged

Offline pythonic

  • Registered User
  • Posts: 690
  • Age: 35
  • Location: Crest Hill, IL
  • Who's Hungry For Pizza?
Re: February 2013 New York Style Pizzas
« Reply #12 on: March 15, 2013, 11:04:41 AM »
No oil.  I make my own sausage though so it could be coming from that.
Logged
If you can dodge a wrench you can dodge a ball.

Offline bfguilford

  • Lifetime Member
  • *
  • Posts: 528
  • Location: Near New Haven, CT
Re: February 2013 New York Style Pizzas
« Reply #13 on: March 15, 2013, 01:27:42 PM »
I've been waiting to see the photos since your starting post. I agree with the others... these look really good, Nate.

Barry
Logged
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline pythonic

  • Registered User
  • Posts: 690
  • Age: 35
  • Location: Crest Hill, IL
  • Who's Hungry For Pizza?
Re: February 2013 New York Style Pizzas
« Reply #14 on: March 15, 2013, 03:13:58 PM »
Barry,

Thanks, they are getting there.  They seem to get better and better and that is all you can hope for.   Pics took long enough right?  I had some sizing issues but thanks to the upgrade I was able to add them directly from my phone.

Nate
Logged
If you can dodge a wrench you can dodge a ball.

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 5997
  • Age: 21
  • Location: North Carolina
  • Easy peazzy
Re: February 2013 New York Style Pizzas
« Reply #15 on: March 15, 2013, 04:04:21 PM »
Wow! Those are looking great Nate....what will you do for a March encore!  :chef:

Bob
Logged
"Care Free Highway...let me slip away on you"

Online slybarman

  • Supporting Member
  • *
  • Posts: 552
  • Location: Maryland
Re: February 2013 New York Style Pizzas
« Reply #16 on: March 24, 2013, 07:13:35 PM »
Tonight I went to 12.5 oz dough balls for my 14 oz pies. I had two small tears that made a small bit of a mess. However, where I did not have tears, I had my best pies yet. This reinforces what Scott has said all along, TF matters!


Thin to win, but gotta handle them carefully fo sho.
Logged

Offline pythonic

  • Registered User
  • Posts: 690
  • Age: 35
  • Location: Crest Hill, IL
  • Who's Hungry For Pizza?
Re: February 2013 New York Style Pizzas
« Reply #17 on: March 25, 2013, 09:10:35 PM »
Quote from: slybarman on March 24, 2013, 07:13:35 PM
Tonight I went to 12.5 oz dough balls for my 14 oz pies. I had two small tears that made a small bit of a mess. However, where I did not have tears, I had my best pies yet. This reinforces what Scott has said all along, TF matters!


Thin to win, but gotta handle them carefully fo sho.

Nice!  Yep it really matters.
Logged
If you can dodge a wrench you can dodge a ball.
Pages: [1]   Go Up
« previous next »