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Author Topic: My version of NY Street Pizza  (Read 1127 times)
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Matthew
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« on: November 01, 2009, 02:12:30 PM »
A little change of pace for me.  My typical Sunday includes spending half the day outside with the WFO.  I had a craving for New York street pizza so I made up a batch of dough yesterday for this afternoon's lunch.  Loved it!

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NY pizzastriver
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« Reply #1 on: November 01, 2009, 05:51:49 PM »
Looks great! Bravo, and I also want to commend you for changing up the lemonade for a nice Jack and Coke midway through the meal.
 Cool
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"If God said you can come to heaven now, but you have to stop eating my pizza, you'd stay and finish instead, right?" - Essen1
Matthew
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« Reply #2 on: November 01, 2009, 05:58:00 PM »
Quote from: NY pizzastriver on November 01, 2009, 05:51:49 PM
Looks great! Bravo, and I also want to commend you for changing up the lemonade for a nice Jack and Coke midway through the meal.
 Cool

Thanks bro & good eye!  It was actually Malibu & Coke.  Wink 
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NY pizzastriver
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« Reply #3 on: November 01, 2009, 06:09:09 PM »
Ya know I was gonna say rum, lol.
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"If God said you can come to heaven now, but you have to stop eating my pizza, you'd stay and finish instead, right?" - Essen1
Parttimepizzaiolo
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« Reply #4 on: November 01, 2009, 07:20:21 PM »
Good looking pizza.  Nice crumb.  Which dough recipe did you use?
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Matthew
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« Reply #5 on: November 02, 2009, 06:28:21 AM »
Quote from: Parttimepizzaiolo on November 01, 2009, 07:20:21 PM
Good looking pizza.  Nice crumb.  Which dough recipe did you use?


Final Dough:        62% hydration,  High Gluten Flour
Flour:                 342.57 g | 12.08 oz | 0.76 lbs
Water:                 208.67 g | 7.36 oz | 0.46 lbs
Salt:                 10.76 g | 0.38 oz | 0.02 lbs | 3.16 tsp | 1.05 tbsp
Preferment:    29.77 g | 1.05 oz | 0.07 lbs
Oil:                 3.59 g | 0.13 oz | 0.01 lbs | 0.8 tsp | 0.27 tbsp
Total:                 595.35 g | 21 oz | 1.31 lbs  | TF = N/A

18 hours fermentation @70 degrees, 2 hour individual rise.  Stretched by hand to 16".

Matt
« Last Edit: November 03, 2009, 06:55:35 AM by Matthew » Logged
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Essen1
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« Reply #6 on: November 02, 2009, 10:18:25 AM »
Matt,

perfect looking pies, Bro!! I don't think it gets any closer to the real thing.  Chef

Good job...but...Malibu??? Come on now  Grin
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Mike
Matthew
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« Reply #7 on: November 03, 2009, 06:53:32 AM »
Quote from: Essen1 on November 02, 2009, 10:18:25 AM
Matt,

perfect looking pies, Bro!! I don't think it gets any closer to the real thing.  Chef

Good job...but...Malibu??? Come on now  Grin

Thanks brother.  Ya, I know it's a chick drink..... but I like it. Grin
Keep up the good work.  By the way nice apple pie!

Matt
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Infoodel
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« Reply #8 on: November 03, 2009, 09:46:12 AM »
Dang that looks tasty! I could do with a slice of that, right about now.
Nice work (as always) Matt.

Toby
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Matthew
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« Reply #9 on: November 03, 2009, 11:45:25 AM »
Quote from: Infoodel on November 03, 2009, 09:46:12 AM
Dang that looks tasty! I could do with a slice of that, right about now.
Nice work (as always) Matt.

Toby


Thanks alot Toby, I appreciate the kind words.

Matt
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"In order to succeed, your desire for success should be greater than your fear of failure. "  Bill Cosby
Matthew
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« Reply #10 on: November 09, 2009, 06:34:42 AM »
Yesterday's effort.  I decreased the hydration to 60% & increased the oil to 2% from last weeks batch.  The dough handled beautifully.
The 1st pie was a NY Style elite pie topped with cherry tomatoes & mozzarella di bufala, oregano & parmigiano.  I wanted to try out the new corderite stones that I purchased.  Prior to this I was using a 3/4" corderite/mullite kiln shelf.  The new stones are also kiln shelves but are comprised of 95% corderite, they are a little thinner but heat up quicker & retain more heat. 

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« Last Edit: November 10, 2009, 06:48:50 AM by Matthew » Logged
"In order to succeed, your desire for success should be greater than your fear of failure. "  Bill Cosby
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