A New NY Style Test Dough

[norma427]

Norma,

Can you confirm that there is flour and water in the dough?

Peter

Lol Peter,

Yes, I can confirm that there was flour and water in the dough. 

Norma

[Skee]

I don't think that will be much of any help to you though.

With all the work you've done on reverse-engineering pizza?  Knowing what's not in a recipe can be just as important as knowing what is. 

[norma427]

With all the work you've done on reverse-engineering pizza?  Knowing what's not in a recipe can be just as important as knowing what is. 

Britt,

That might be true that knowing what’s not in a recipe can be important, but I can give you an example of the boardwalk thread I am now working on.  I only changed the variables of the TF and a little less sugar in the dough and got different results.  I have been on reverse-engineering threads, but it takes a long while to understand everything and then there are even links to study to be able to help the reverse-engineering and cloning process.  Even using a different oven or mixer with different attachments can give different results.  Even if I was able to post the recipe I used, probably members wouldn’t get the same results as I did.

Norma

[Skee]

Even if I was able to post the recipe I used, probably members wouldn’t get the same results as I did.

Very true Norma.  I've spent a fair amount of time cloning beers and the process is a lot simpler, fewer variables and fairly standard practices across most breweries for example, but even with the actual recipe in hand unless you know a few key details it's tough to make something that exactly matches a specific product (beer or pizza).  It is fun to try, though, and consuming the experimental results is good, too.

[Essen1]

Britt,

That might be true that knowing what’s not in a recipe can be important, but I can give you an example of the boardwalk thread I am now working on.  I only changed the variables of the TF and a little less sugar in the dough and got different results.  I have been on reverse-engineering threads, but it takes a long while to understand everything and then there are even links to study to be able to help the reverse-engineering and cloning process.  Even using a different oven or mixer with different attachments can give different results.  Even if I was able to post the recipe I used, probably members wouldn’t get the same results as I did.

Norma

Norma,

I could not have said it better myself.   

[norma427]

Very true Norma.  I've spent a fair amount of time cloning beers and the process is a lot simpler, fewer variables and fairly standard practices across most breweries for example, but even with the actual recipe in hand unless you know a few key details it's tough to make something that exactly matches a specific product (beer or pizza).  It is fun to try, though, and consuming the experimental results is good, too.

Britt,

Interesting that you spent a fair amount of time cloning beers.  That sounds fun!  My friend Steve (Ev) also has done that and told me about his results.  He told me it is hard to reverse engineer the beers too.  I agree with you too even though we don’t get the exact results it is fun to try the experiments.  I guess it has to do with the journey in making pizza or beers.

Norma

[norma427]

Norma,

I could not have said it better myself.   

Mike,

I recall when we were on that Luigi’s thread and we both got different results using the same formulations.  I guess we never really did clone that pizza either, or at least I didn’t.   

Norma