Author Topic: Essen1's NY-style pizza project  (Read 139213 times)

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Offline Jackie Tran

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Re: Essen1's NY-style pizza project
« Reply #525 on: February 03, 2011, 05:29:03 PM »
Very impressive Mike.  You made the necessary changes in only 2 bakes.   That is advance pizza making in my book.  That pie is incredibly good looking too.

Chau



Offline dmcavanagh

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Re: Essen1's NY-style pizza project
« Reply #526 on: February 04, 2011, 12:12:05 AM »
That dough looks incredible! All Trumps is on my "to try" list, have never yet, hard to find.
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Offline Tscarborough

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Re: Essen1's NY-style pizza project
« Reply #527 on: February 04, 2011, 12:40:23 AM »
That is some pretty dough, and a perfect looking pizza.  I bet it tasted just as well as it looks.

Offline Jet_deck

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Re: Essen1's NY-style pizza project
« Reply #528 on: February 04, 2011, 12:41:10 AM »
Really, totally awesome.  Is that cornmeal on the bottom ?  Was it easy to get off the peel ?  It looks super loaded and tasty.  Wish I could try just one slice. :)  
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Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #529 on: February 04, 2011, 03:18:28 PM »
Thanks for all the kind words!

JD,

I have somewhat a rule of thumb...

I use a blend of regular flour & Semolina for doughs with a hydration up to 63% and everything that goes beyond that, I use a blend of semolina & corn meal because I find that it absorbs moisture much better compared to regular flour. Yes, it came off the peel nicely; no sticking at all.

Here are the numbers for three 425gr/16Ē pies. Iíll just give you the percentages because you might prefer a smaller/bigger size and you can scale up or down.

100%    AT Flour
66%   Water
0.3%   IDY
2%   Sea salt
1.5%   Oil
2%   Organic sugar


I also added one tsp of garlic powder to it. Yes, I know...itís not very conventional but it adds a little flavor to the crust.

Anyway, here is the detailed info...

1.   Dissolve the sugar & salt in the water. Add the flour and yeast and mix for about two minutes or until no dry flour is visible any longer, about 2 mins on Speed 1.

2.   Add the Tsp garlic powder and the oil and rest the dough for 30 mins.

3.   Knead for 4-5 mins on Speed 2, incorporating the oil and garlic powder.

4.   Rest for another 10 mins.

5.   Pour the dough onto the counter, shape it into a tight ball and bench rest for 30 mins.

6.   Divide into three 425gr balls and cold ferment for 24 hrs.

7.   Pull the dough out of the fridge one hour before baking to bring them up to room temp.

Shape into skins and enjoy.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline mo-jord

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Re: Essen1's NY-style pizza project
« Reply #530 on: February 16, 2011, 11:21:08 AM »
trying to get this down to a 14" pie....using the dough calculator...not having good luck.

What do you think thee thickness is?

Offline mo-jord

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Re: Essen1's NY-style pizza project
« Reply #531 on: February 16, 2011, 11:27:04 AM »
by the way...it worked very well when I made it 16".

excelent directions....THANKS!

Offline jonesyb

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Re: Essen1's NY-style pizza project
« Reply #532 on: February 16, 2011, 12:52:33 PM »
Essen1, think I'm going to use your recipe for my next pizzas.

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #533 on: February 16, 2011, 12:54:24 PM »
trying to get this down to a 14" pie....using the dough calculator...not having good luck.

What do you think thee thickness is?

MJ,

I don't know what the thickness factor is but here's the scaled down version for a 14" pizza:

Flour (100%):
Water (66%):
IDY (.3%):
Salt (2%):
Oil (1.5%):
Sugar (2%):
Total (171.8%):
Single Ball:
440.92 g  |  15.55 oz | 0.97 lbs
291.01 g  |  10.26 oz | 0.64 lbs
1.32 g | 0.05 oz | 0 lbs | 0.44 tsp | 0.15 tbsp
8.82 g | 0.31 oz | 0.02 lbs | 1.58 tsp | 0.53 tbsp
6.61 g | 0.23 oz | 0.01 lbs | 1.47 tsp | 0.49 tbsp
8.82 g | 0.31 oz | 0.02 lbs | 2.21 tsp | 0.74 tbsp
757.5 g | 26.72 oz | 1.67 lbs | TF = N/A
378.75 g | 13.36 oz | 0.83 lbs

Hope this helps.


EDIT: I forgot to mention that the bowl residue % was set to 1%.
« Last Edit: February 16, 2011, 01:27:59 PM by Essen1 »
Mike

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Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #534 on: February 16, 2011, 12:55:11 PM »
Essen1, think I'm going to use your recipe for my next pizzas.

Please do and report back and let us know what you think.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Pizza01

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Re: Essen1's NY-style pizza project
« Reply #535 on: February 16, 2011, 05:00:59 PM »
what is bowl residue ? i am not using english on my daily basis.
by the way beautiful pizza essen1 i am sure it is very tasty.  :chef: :chef:
every time i see tha ball in the conteiner picture i ask my self how do they dont stick? is this regular flour? or cornmeal and samolina as you mention? perfect round balls. most of the time i use oiled conteiner to let the balls rest but i dont like it, its too oily.
« Last Edit: February 16, 2011, 05:04:28 PM by msheetrit »

Offline ponzu

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Re: Essen1's NY-style pizza project
« Reply #536 on: February 16, 2011, 05:23:58 PM »
Beautiful pie Essen.  It looks professional in every way except the dough looks much better than almost all of the establishment pizzas I've had the pleasure of buying.  The crumb structure is gorgious.

Compared to 75 to 85% hydration Tartine doughs don't 66% doughs seem incredibly easy to work with?

Online Pete-zza

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Re: Essen1's NY-style pizza project
« Reply #537 on: February 16, 2011, 05:56:48 PM »
what is bowl residue ? i am not using english on my daily basis.

Michael,

The bowl residue compensation feature is described in the post at http://www.pizzamaking.com/forum/index.php/topic,5025.msg42542.html#msg42542. For a basic stand mixer, such as the KitchenAid mixer, I use 1.5%. For a food processor, I use 1%. Where a poolish or similarly wet preferment is used, I typically use around 3-5%. For a bread maker, the bowl residue compensation might be around 0.5%, maybe even lower if the machine does an especially good job working all or most of the flour into the dough.

Peter

Offline mo-jord

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Re: Essen1's NY-style pizza project
« Reply #538 on: February 17, 2011, 11:06:54 PM »
Thanks. I would love to know how you scaled it down.

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #539 on: February 18, 2011, 01:51:34 AM »
Thanks. I would love to know how you scaled it down.

I applied the 'Rule of three/proportion'.

But keep in mind that those numbers are mere guidance numbers, and might not reflect the actual measurements for a single ball of dough per 14" skin. The numbers given should be considered a starting point and can be modified to the individual's liking.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline jonesyb

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Re: Essen1's NY-style pizza project
« Reply #540 on: February 18, 2011, 02:11:25 AM »
Essen1, as I mentioned, I'm going to give your dough recipe / method  a go this weekend. I do not have a mixer and everything will be done by hand. Are there factors you think I should change based based on this information?

Offline mo-jord

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Re: Essen1's NY-style pizza project
« Reply #541 on: February 18, 2011, 07:10:36 AM »
Thanks Essen1.


Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #542 on: February 18, 2011, 12:35:47 PM »
Essen1, as I mentioned, I'm going to give your dough recipe / method  a go this weekend. I do not have a mixer and everything will be done by hand. Are there factors you think I should change based based on this information?

I would just use a bowl and follow Steps 1 & 2. Then give it a good kneading until the dough's smooth, not to forget to incorporate the oil and garlic powder (optional). Make sure not to over-knead and that the ball is nice and tight before the bench rest. Then just follow Steps 6 & 7.

I haven't hand-knead for ages but I think it should come out fine. If anyone else has some info to add, please do.



Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Pizza01

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Re: Essen1's NY-style pizza project
« Reply #543 on: February 18, 2011, 01:16:41 PM »
Michael,

The bowl residue compensation feature is described in the post at http://www.pizzamaking.com/forum/index.php/topic,5025.msg42542.html#msg42542. For a basic stand mixer, such as the KitchenAid mixer, I use 1.5%. For a food processor, I use 1%. Where a poolish or similarly wet preferment is used, I typically use around 3-5%. For a bread maker, the bowl residue compensation might be around 0.5%, maybe even lower if the machine does an especially good job working all or most of the flour into the dough.

Peter
thank you peter. i am amazed from you every time, things i am trying to learn you already did. twice.

Offline crustquester

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Re: Essen1's NY-style pizza project
« Reply #544 on: February 18, 2011, 05:52:27 PM »
pizza's look awesome... question  where can i buy the all trumps... seems like all you guys use it and it looks like it produces stellar results

i have tried KABF and Stone Bhur.... but have yet to try this all trumps

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #545 on: February 18, 2011, 06:01:31 PM »
pizza's look awesome... question  where can i buy the all trumps... seems like all you guys use it and it looks like it produces stellar results

i have tried KABF and Stone Bhur.... but have yet to try this all trumps

I got mine from Pennmac.com:

http://www.pennmac.com/items/3230
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline jonesyb

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Re: Essen1's NY-style pizza project
« Reply #546 on: February 19, 2011, 07:47:19 AM »
I would just use a bowl and follow Steps 1 & 2. Then give it a good kneading until the dough's smooth, not to forget to incorporate the oil and garlic powder (optional). Make sure not to over-knead and that the ball is nice and tight before the bench rest. Then just follow Steps 6 & 7.

I haven't hand-knead for ages but I think it should come out fine. If anyone else has some info to add, please do.





Thank you!

Dough is currently in rest period. I measured everything out precisely using my digital scales. The only thing that will let me down here is the heat of my oven... hopefully.

More updates to come.

Offline jonesyb

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Re: Essen1's NY-style pizza project
« Reply #547 on: February 19, 2011, 09:08:20 AM »
Wow this dough is so hard to knead by hand. And impossible to ball without using some flour on the bench. Is it ok to use some flour on the bench? I didn't during the kneading process. I think I've discovered the very limit of hydration I can achieve without using a mixer.

Offline jonesyb

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Re: Essen1's NY-style pizza project
« Reply #548 on: February 19, 2011, 09:46:20 AM »
Right then. Dough balls are balled and bagged and in the fridge. I did take a little bit of bench flour to achieve this though. Only a tiny bit so I could form the balls though. Hope this won't affect things too much.

Offline Cass

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Re: Essen1's NY-style pizza project
« Reply #549 on: February 19, 2011, 09:56:31 AM »
I got mine from Pennmac.com:

http://www.pennmac.com/items/3230
How much do they charge you for shipping?
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