Author Topic: My version of NY Street Pizza  (Read 5123 times)

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Offline Matthew

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My version of NY Street Pizza
« 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!


Offline NY pizzastriver

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Re: My version of NY Street Pizza
« 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.
 8)
"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

Offline Matthew

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Re: My version of NY Street Pizza
« Reply #2 on: November 01, 2009, 05:58:00 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.
 8)

Thanks bro & good eye!  It was actually Malibu & Coke.  ;) 

Offline NY pizzastriver

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Re: My version of NY Street Pizza
« Reply #3 on: November 01, 2009, 06:09:09 PM »
Ya know I was gonna say rum, lol.
"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

Offline Parttimepizzaiolo

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Re: My version of NY Street Pizza
« Reply #4 on: November 01, 2009, 07:20:21 PM »
Good looking pizza.  Nice crumb.  Which dough recipe did you use?

Offline Matthew

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Re: My version of NY Street Pizza
« Reply #5 on: November 02, 2009, 06:28:21 AM »
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 »

Offline Essen1

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Re: My version of NY Street Pizza
« 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  ;D
Mike

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

http://thehobbycook.blogspot.com/

Offline Matthew

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Re: My version of NY Street Pizza
« Reply #7 on: November 03, 2009, 06:53:32 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  ;D

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

Matt

Infoodel

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Re: My version of NY Street Pizza
« 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

Offline Matthew

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Re: My version of NY Street Pizza
« Reply #9 on: November 03, 2009, 11:45:25 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


Offline Matthew

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Re: My version of NY Street Pizza
« 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. 
« Last Edit: November 10, 2009, 06:48:50 AM by Matthew »

Offline chickenparm

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Re: My version of NY Street Pizza
« Reply #11 on: January 18, 2012, 10:40:26 PM »
I know this is an old topic but wanted to say I enjoyed reading it.The Pies were great.
 8)
-Bill

Offline JD

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Re: My version of NY Street Pizza
« Reply #12 on: January 01, 2013, 10:31:17 AM »
Yes this is an old topic, but Matt's recipe helped me find my "Ah-ha" moment, and I wanted to say thanks.

I started my pizza making based on Jeff Varasano's recipe, and I've always been so scared of over-fermenting my dough. When I saw you did around 9% starter, 18 Hours at 70* I couldn't believe it, but your pics proved otherwise.

I used Matt's recipe and fermented for 24 hours at 65*, baked at 550 on fire brick splits, and finally got what I wanted. Thanks for posting this natural preferment recipe!
Josh


 

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