Author Topic: I gave Canadave's NY style a shot....  (Read 2013 times)

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Offline Grilling24x7

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I gave Canadave's NY style a shot....
« on: August 21, 2009, 08:14:56 PM »
I figured I'd start a new thread rather than tag onto that 5-6 pager that I found.  Very nice pizza.

I may have done something wrong however b/c the crust didn't rise like the normal Lehman dough that I've been doing.  I think i've seen a few pics in the Canadave thread where the crust looks like it has risen much better than what I have.  This could have been b/c I made dough for one 16 in pie (from Pete-zza's 16 in calculation) then i split it into 2 doughs after the 28-30 hour rise.  I did the 1 min pre-bake and then topped it and baked for a few min on my stone and then kicked the broiler on (550 all the way) after a few min.  I used bread flour rather than high gluten and other than that I think I followed the recipe pretty closely.

I think it's funny that this is the first deviation that I've done since I joined this forum.  I've been in love with a 62% hydration Lehman dough recipe but I figured it's about time to try something new. 

Here are some pics.


Offline Grilling24x7

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Re: I gave Canadave's NY style a shot....
« Reply #1 on: August 22, 2009, 09:31:03 AM »
I think I figured out why the crust wasn't as fluffy and chewy as I like.  It's b/c of the size of the pizza.  I'm used to a larger 15 in pizza, where this one was a 16inch dough cut in two.  Using less dough meant that I stretched it out more and this forced me to handle the crust much more than I normally do.

Oh well - I probably need to figure out the dough calculator for this recipe for a 15 incher.

Offline Pete-zza

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Re: I gave Canadave's NY style a shot....
« Reply #2 on: August 22, 2009, 09:37:59 AM »
John,

There are at least two versions of the Canadave recipe. Which one did you use?

Peter

Offline Grilling24x7

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Re: I gave Canadave's NY style a shot....
« Reply #3 on: August 22, 2009, 10:03:38 AM »
I used this one:

Canadave's NY Style Dough Recipe (16-inch)
100%, High-gluten flour (KASL), 16 oz. (453.6 g.), 3 3/4 c.
64.1%, Water (tap, cool), 10.25 oz. (290.7 g.), 1 1/4 c.
0.78%, IDY (instant dry yeast), 0.12 oz. (3.54 g.), 1 1/4 t.
1.31%, Fine sea salt, 0.21 oz. (5.98 g.), 1 t.
1.32%, Sugar, 0.21 oz. (5.98 g.), 1 1/2 t.
4.63%, Oil, 0.74 oz. (21 g.), 1 1/2 T.
Total dough weight = 27.54 oz. (780.8 g.)
Thickness Factor (TF) = 0.137

Offline Pete-zza

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Re: I gave Canadave's NY style a shot....
« Reply #4 on: August 22, 2009, 12:09:14 PM »
John,

The version of Canadave's recipe that you used is the one at Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,2175.msg19140.html#msg19140. I came up with that version, using King Arthur Sir Lancelot flour, by converting Dave's volume measurements to baker's percent format. These days, I would use the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html to do all the number crunching. That tool did not exist at the time I posted the dough formulation you used. I would also use a bowl residue compensation of 1.5% for a dough prepared in a stand mixer.

Based on the above, the dough formulation for a 15" pizza would look like this:

King Arthur Sir Lancelot Flour (100%):
Water (64.1%):
IDY (0.78%):
Fine Sea Salt (1.31%):
Olive Oil (4.63%):
Sugar (1.32%):
Total (172.14%):
404.7 g  |  14.28 oz | 0.89 lbs
259.41 g  |  9.15 oz | 0.57 lbs
3.16 g | 0.11 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp
5.3 g | 0.19 oz | 0.01 lbs | 0.95 tsp | 0.32 tbsp
18.74 g | 0.66 oz | 0.04 lbs | 4.16 tsp | 1.39 tbsp
5.34 g | 0.19 oz | 0.01 lbs | 1.34 tsp | 0.45 tbsp
696.65 g | 24.57 oz | 1.54 lbs | TF = 0.139055
Note: Nominal thickness factor = 0.137; dough is for a single 15" pizza; bowl residue compensation = 1.5%

If you need to convert the flour and water to volume measurements, I suggest that you use member November's Mass-Volume Conversion Calculator at http://foodsim.unclesalmon.com/. Just be sure to select the flour you used from the pulldown menu (if your particular brand of flour is listed there) and select the appropriate Measurement Method for the flour.

Peter
« Last Edit: March 14, 2013, 05:25:17 PM by Pete-zza »

Offline catalyst

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Re: I gave Canadave's NY style a shot....
« Reply #5 on: September 07, 2009, 06:12:35 PM »
I figured I'd start a new thread rather than tag onto that 5-6 pager that I found.  Very nice pizza.

I may have done something wrong however b/c the crust didn't rise like the normal Lehman dough that I've been doing.  I think i've seen a few pics in the Canadave thread where the crust looks like it has risen much better than what I have.  This could have been b/c I made dough for one 16 in pie (from Pete-zza's 16 in calculation) then i split it into 2 doughs after the 28-30 hour rise.  I did the 1 min pre-bake and then topped it and baked for a few min on my stone and then kicked the broiler on (550 all the way) after a few min.  I used bread flour rather than high gluten and other than that I think I followed the recipe pretty closely.

I think it's funny that this is the first deviation that I've done since I joined this forum.  I've been in love with a 62% hydration Lehman dough recipe but I figured it's about time to try something new. 

Here are some pics.

John -

That looks delicious!

What type of cheese were you using? It fared much better than did the Sargento on my last go-round (of which I will share a pic soon).

Eric

Offline Grilling24x7

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Re: I gave Canadave's NY style a shot....
« Reply #6 on: September 09, 2009, 07:15:42 PM »
thanks - i use a 50:50 mix of whole milk Sorrento mozz cheese block and a basic grocery store brand mozz cheese block (from food lion).  It's a nice mix.



 

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