Author Topic: JD's NY  (Read 24163 times)

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Offline JD

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Re: JD's NY
« Reply #225 on: April 28, 2016, 09:50:15 PM »
Did some more sauce trials, heading in the right direction but still not there. 16" NY Style, about 6 minutes on cordierite.

Offline rparker

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Re: JD's NY
« Reply #226 on: April 28, 2016, 10:55:56 PM »
Did some more sauce trials, heading in the right direction but still not there. 16" NY Style, about 6 minutes on cordierite.
That is sah-weet!!!!! Always so nice looking. :chef: 

I can hardly wait for your sauce journey to pay off.   8)

Roy

Offline CaptBob

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Re: JD's NY
« Reply #227 on: April 28, 2016, 11:15:32 PM »
Holy crap Josh! That is a GREAT looking pie!
Bob

Online jvp123

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Re: JD's NY
« Reply #228 on: April 29, 2016, 12:19:25 AM »
Yesss Josh!  :chef: :chef:  Right up my alley.  :pizza:

Lots of ?s ... Do you know the temperature up your stone?   Are you using any LDM?
Are you using convection?   How would you describe the texture, especially the rim?

Sorry for all the questions, but that pie looks so good.  :D
Jeff

Offline Essen1

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Re: JD's NY
« Reply #229 on: April 29, 2016, 01:38:16 AM »
Did some more sauce trials, heading in the right direction but still not there. 16" NY Style, about 6 minutes on cordierite.

Killer!
Mike

I talked to a calzone for fifteen minutes last night before I realized it was just an introverted pizza. I wish all my acquaintances were so tasty.  - Jarod Kintz

Offline hammettjr

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Re: JD's NY
« Reply #230 on: April 29, 2016, 07:02:28 AM »

Offline JD

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Re: JD's NY
« Reply #231 on: April 29, 2016, 08:19:18 AM »
Thanks all  :pizza:

Yesss Josh!  :chef: :chef:  Right up my alley.  :pizza:

Lots of ?s ... Do you know the temperature up your stone?   Are you using any LDM?
Are you using convection?   How would you describe the texture, especially the rim?

Sorry for all the questions, but that pie looks so good.  :D


I launched at about 575. Not using LDM.... yet. Yes convection + broiler. This one was pretty soft with just a bit of a bottom crunch. It was a 0.085 TF but stretched a little thinner. I love thin slices but I can eat a whole pie myself  :-D

Offline norcoscia

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Re: JD's NY
« Reply #232 on: April 29, 2016, 10:34:13 AM »
Norm

Online jvp123

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Re: JD's NY
« Reply #233 on: April 29, 2016, 11:04:06 AM »
Thanks all  :pizza:

I launched at about 575. Not using LDM.... yet. Yes convection + broiler. This one was pretty soft with just a bit of a bottom crunch. It was a 0.085 TF but stretched a little thinner. I love thin slices but I can eat a whole pie myself  :-D


Josh, How do you use the broiler with the stone? Is that to heat the stone before the bake, during or toward the end to finish the top?

I've only used my broiler with my steel to balance the top with the bottom.

Jeff

Offline JD

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Re: JD's NY
« Reply #234 on: April 29, 2016, 11:23:44 AM »
Jeff,

I only use a broiler for the last 2-3 minutes. Something Scott123 mentioned before he left was the importance of a good cheese boil, and in my experience I completely agree it's a night & day difference. If I use only convection, my cheese doesn't really get a good boil going.

 


Josh, How do you use the broiler with the stone? Is that to heat the stone before the bake, during or toward the end to finish the top?

I've only used my broiler with my steel to balance the top with the bottom.

Online jvp123

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Re: JD's NY
« Reply #235 on: April 29, 2016, 11:59:17 AM »
Jeff,

I only use a broiler for the last 2-3 minutes. Something Scott123 mentioned before he left was the importance of a good cheese boil, and in my experience I completely agree it's a night & day difference. If I use only convection, my cheese doesn't really get a good boil going.

Got it.  How do you not get your rim too dark/charred with the broiler on that long?  My rims get dark spots around 6 mins without the broiler so just curious.  Maybe its another case of "different ovens."  I actually would love if I could get a nice crunch with a paler rim, but I haven't figured that out yet. 
Jeff

Offline JD

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Re: JD's NY
« Reply #236 on: April 29, 2016, 12:59:40 PM »
Got it.  How do you not get your rim too dark/charred with the broiler on that long?  My rims get dark spots around 6 mins without the broiler so just curious.  Maybe its another case of "different ovens."  I actually would love if I could get a nice crunch with a paler rim, but I haven't figured that out yet.

It could probably be many different things! This dough was 3% oil and no sugar, but it's made with a bromated flour. I don't brush the rims with oil pre-bake. I'm on the second shelf from the top, so not right next to the broiler for a more even top heat. Also, this is a 16" pizza so the rims are not directly under the most intense part of the broiler. Plus, our ovens are different. Throw a dart  ;)


Online TXCraig1

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Re: JD's NY
« Reply #237 on: May 21, 2016, 01:18:35 AM »
I've missed a bunch of this thread recently. Beautiful looking pies Josh!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline JD

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Re: JD's NY
« Reply #238 on: May 21, 2016, 10:00:14 PM »
I've missed a bunch of this thread recently. Beautiful looking pies Josh!

Thanks!

Offline JD

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Re: JD's NY
« Reply #239 on: May 21, 2016, 10:10:07 PM »
I found some time in my crazy life to do a little more experimenting with NY style sauce, and I was really pleased with how this one came out. I may actually stick with this recipe for a little while and mess with the dough now. I believe a big lesson learned was that for my tastes, both oregano & basil together do something special and get me that authentic NY style flavor I've been looking for.

If anyone is interested, here is the recipe to date:

Full Red Extra Heavy with Basil - 8oz
Water - 6oz (if using crushed tomatoes, omit water and use 14oz of tomatoes)
Parm or Romano - 1 Tbsp
Salt - 0.5 tsp
Basil - 1/8 tsp
Oregano - 3/8 tsp
Garlic Powder - 1/8 tsp
Olive Oil - 2-1/4 tsp
Rosemary (optional) 1/16 tsp

Offline zwarbles

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Re: JD's NY
« Reply #240 on: May 21, 2016, 10:25:40 PM »
Looks delicious Josh!  :drool:
Pat

Offline CaptBob

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Re: JD's NY
« Reply #241 on: May 22, 2016, 12:08:38 AM »
Bob

Online jvp123

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Re: JD's NY
« Reply #242 on: May 22, 2016, 01:12:21 AM »
Looks very nice!
Jeff

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Re: JD's NY
« Reply #243 on: May 22, 2016, 08:04:36 AM »
I like the look of that pizza.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline JD

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Re: JD's NY
« Reply #244 on: May 22, 2016, 03:34:29 PM »
Thanks everyone. Not the prettiest pie I've made but one of the most authentic tasting of its style.