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[footballforever]

I have been making pizza for like 2 years now and I love getting away from the normal style sauce pizza "Heart Burn" LOL.


Here is my trademark Pizza I made up. Goat Cheese and spinach Pizza, man I will tell you guys this Pizza has such an authentic taste it will blow your taste buds away.

This picture was taking months ago, it has gotten better.



I would love to post a pic, but it wont let me, What gives?

[Pete-zza]

I would love to post a pic, but it wont let me, What gives?

The forum has an anti-spam policy that does not permit members to post links or photos until they have five posts. Rather than just post innocuous posts to reach that number, you might post on other topics or respond to the posts of others. Or you can post your dough recipe on this thread so that others can engage in a dialog with you about your pizzas.

Peter
(Moderator)

[footballforever]

The forum has an anti-spam policy that does not permit members to post links or photos until they have five posts. Rather than just post innocuous posts to reach that number, you might post on other topics or respond to the posts of others. Or you can post your dough recipe on this thread so that others can engage in a dialog with you about your pizzas.

Peter
(Moderator)

Oh OK, no problem. I just wanted to post my pic of my pizza...LOL

[Essen1]

Here is my trademark Pizza I made up. Goat Cheese and spinach Pizza, man I will tell you guys this Pizza has such an authentic taste it will blow your taste buds away.

Authentic taste of what?? Goat cheese and spinach?

[NY pizzastriver]

Lol, be nice Mike. I want to see this goat cheese/spinach pie, and more importantly read the dough formula and protocol. FBF, you can post the link, just paste the url without the www. , we can fill that part in.

Look forward to it.

[Essen1]

Lol, be nice Mike. I want to see this goat cheese/spinach pie, and more importantly read the dough formula and protocol. FBF, you can post the link, just paste the url without the www. , we can fill that part in.

Look forward to it.

Jim,

I wasn't rude or anything. I'm really wondering to which authentic taste FBF is referring to.

[Essen1]

Lol, be nice Mike. I want to see this goat cheese/spinach pie, and more importantly read the dough formula and protocol. FBF, you can post the link, just paste the url without the www. , we can fill that part in.

Look forward to it.

Jim,

I'm still waiting for his pics and recipe,...as you can see.

And I'm sure Peter's, too.

[norma427]

Mike,
Thanks for the picture of that poor guy waiting.  It sure gave me a good chuckle. 
My mom, daughter and granddaughter all call me the pizza geek, because I am at the computer so much looking at pizzas and how to make pizza.  I'm sure not good at the math part of making pizzas, just the computer part.
Maybe that will be me some day at the computer. 

footballforever,
Looking forward to your pictures of our spinach and goats cheese pizza.  Did you use goats cheese mozzarella?  I had bought some of that about a month ago and found it was really tasty.
Norma

[NY pizzastriver]

Jim,

I'm still waiting for his pics and recipe,...as you can see.

And I'm sure Peter's, too.

Mike,  , I didn't even see this until just now, sorry for the delay. Yeah I've managed to stay awake at least but you look terrible! He'll post the pic soon, he has to, I mean just look at all these people waiting as well.

http://images.google.com/images?gbv=2&hl=en&sa=1&q=asleep+at+computer+&btnG=Search+images&aq=f&oq=&aqi=&start=0

[NY pizzastriver]

Norma, wait, but you work in a pizza place don't you? Then you come home and look at more pizza? Wow, now that's a pizza fan!

[norma427]

NY pizzastriver,
Yes, I own a market stand that I make pizza dough and sell pizza.  I have only been doing this since April 2009.  That is why I keep trying to find out how to make the best pizza I am able to.  I have so much to learn and find out from you and others on this forum all the wealth of knowledge everyone gives.
Your pictures were great!  Gave me another chuckle. 
Norma

[NY pizzastriver]

Ah, I see, well by all means I saw you stretch dough, and your ladling talents on sauce are up to par! What temps do you cook at? That has loads to do with what dough to conquer, and some tips to make it better maybe. I know you have been doing a Lehmann dough, which formula? Can you roughly predict how many pies go within any given, say, two days? I'll throw my novice 2 cents in if I know those answers. 

Lol, yeah since the OP seems to have left Mike and I have made it an "anything goes" thread until he returns, lol. Glad ya got a chuckle, not too much effort there, I give this comedy round to Mike. All I could do to add to his great picture above was throw a whole page of people, cats, etc up. Mike is funny indeed, but he surely remembers that it was Peter himself who once had these words to say...

I'd also like to give special thanks to NY pizzastriver for finding a way to interject humor into the matter, especially at a time where our lives are subjected to much economic and political stress. It is hard to make humor work in a virtual community, but NY pizzastriver has found a way to do it. He has a natural talent for it. He is an inspiration to all of us, if only Mike could be as funny as him, then we'd really have constant bellowing laughs with our pizza. Of course we must realize there are Salieri's and there are Mozart's, Carlton Sheet's and Donald Trump's, Sinbad's and Pryor's. If everyone were equally gifted then we'd never see the true beacon of light when it shone upon us. Yes, instead we must simply rejoice to have the genius with us that NYPS is, and enjoy as we watch his symphony of impromptu jocosity unfold before our eyes.

http://www.pizzamaking.com/forum/index.php/topic,8612.msg74672.html#msg74672

Look for yourself, it's all right there.

[Essen1]

Ah, I see, well by all means I saw you stretch dough, and your ladling talents on sauce are up to par! What temps do you cook at? That has loads to do with what dough to conquer, and some tips to make it better maybe. I know you have been doing a Lehmann dough, which formula? Can you roughly predict how many pies go within any given, say, two of days? I'll throw my novice 2 cents in if I know those answers. 

Lol, yeah since the OP seems to have left Mike and I have made it an "anything goes" thread until he returns, lol. Glad ya got a chuckle, not too much effort there, I give this comedy round to Mike. All I could do to add to his great picture above was throw a whole page of people, cats, etc up. Mike is funny indeed, but he surely remembers that it was Peter himself who once had these words to say...

http://www.pizzamaking.com/forum/index.php/topic,8612.msg74672.html#msg74672

Look for yourself, it's all right there.

Dude,

By a Sharpie because that's a double Barry right there. That's tons of cash in your pocket, if you get my drift.

Ah, I see, well by all means I saw you stretch dough, and your ladling talents on sauce are up to par! What temps do you cook at? That has loads to do with what dough to conquer, and some tips to make it better maybe. I know you have been doing a Lehmann dough, which formula? Can you roughly predict how many pies go within any given, say, two of days?

But do me a favor...lose those lame pick-up lines and stop hitting on Norma, will ya'! She's married! 

[s00da]

This thread is becoming epic 

[JConk007]

Oh yeah, the thread was yes spinach and goat cheese (and a few sundried tomatoes) WFO style
but it is getting good 
John

[norma427]

NY pizzastriver,
The Lehmann NY Style pizza I am making is:

Flour (100%):
Water (58%):
IDY (0.30%):
Salt (1.75%):
Olive Oil (1%):
Total (161.05%):
   4224.77 g  |  149.02 oz | 9.31 lbs
2450.37 g  |  86.43 oz | 5.4 lbs
12.67 g | 0.45 oz | 0.03 lbs | 4.21 tsp | 1.4 tbsp
73.93 g | 2.61 oz | 0.16 lbs | 4.42 tbsp | 0.28 cups
42.25 g | 1.49 oz | 0.09 lbs | 9.39 tsp | 3.13 tbsp
6804 g | 240 oz | 15 lbs | TF = N/A

My oven temperature is about 525 degrees F.

My market stand is only open one day a week.  www.rootscountrymarket.com
To answer your question about how many pies I make it varies on the time of year, temperature outside, humidity, temperature inside, etc, etc etc.  Kinda sounds like a dough formula, right?
Yea right, I see how you injected your humor into what Peter said so Mike and you can have a laugh! 
You even changed your signature..lol
All kidding aside, your are funny!

Essen1,
Yes, I could use some help.  Thanks

John,
Hurray, you are finally getting back on topic.  Do you make spinach and goats cheese pies often?  As I ask footballforever, do you use feta or goats cheese mozzarella?

footballforever,
I am still waiting for your reply..we all are interested.

Norma

[NY pizzastriver]

Water (58%):

Thanks, yeah humor has it's place, but today allow me to be serious for a moment.

58%, ah, thought so. When I saw you stretch dough I said it didn't look like it was 65%, closer to 60%, and it's even less as we see. You didn't answer me then, but now you have.
http://www.pizzamaking.com/forum/index.php/topic,9663.msg83812.html#msg83812

Does the oven only hit 525? I say this because at that temp I'd think such a low hydration would be out of place a bit. The pros who cook such low-hy doughs typically cook around 650-700. Faster bake time is needed for non-drying issues, etc. If you can't go to 650 or so then I'd raise hydration level to 65%, like this one scaled up. http://www.pizzamaking.com/forum/index.php/topic,576.msg73368.html#msg73368 If you can go higher just do that and leave the 58% as is!

Also at these lower temps I tend to like the oil, note this one's at 2%, but that's a trial and error preference thing.

Here's one I use that helps a lot. Rest periods, not to be confused with autolyse as that by definition means just flour and water mixed alone. But if you usually mix for say 8 minutes, instead add all water, mix in salt, then add 1/2 the flour/yeast combo. Mix into batter, let it sit for 10-15 minutes. (covered in darkness preferable but not so doable with massive mixers) Then add the rest of flour, oil, etc and mix for only a couple minutes. Stop, leave it alone for 20 minutes, (dark again if possible) finish mixing and balling, set into oiled containers in fridge. I don't oil Lehmann dough balls themselves per Peter's instructions. You'll be amazed what the resting does to the finished dough though. 
 

This humorless moment has been brought to you by
NYPS- The dough intern

PS, John, that pizza looks amazing!

[Pete-zza]

Does the oven only hit 525? I say this because at that temp I'd think such a low hydration would be out of place a bit. The pros who cook such low-hy doughs typically cook around 650-700. Faster bake time is needed for non-drying issues, etc. If you can't go to 650 or so then I'd raise hydration level to 65%, like this one scaled up. http://www.pizzamaking.com/forum/index.php/topic,576.msg73368.html#msg73368 If you can go higher just do that and leave the 58% as is!

Jim,

I don't hang around NY style pizza joints enough to speak from personal experience but I think that you will find that most pizza operators who make the NY style use hydrations at the low end of the hydration range, even when using high gluten flours. Tom Lehmann sets the hydration range for his Lehmann NY style at 58-65% (see http://www.pmq.com/tt2/recipe/view/id_151/title_New-York-Style-Pizza/) but I am hard pressed to remember his ever suggesting that one use anything at the upper end of that range. He is more likely to suggest 55-60%. I believe that the main reason that NY style pizza operators use the lower hydration values is because it is easier to shape and stretch the dough skins out to size, especially when you get above 14"-16". That also makes it much easier to train unskilled, low-wage people to make the pizzas. 

I think you will also find that most NY style pizza operators use a lower bake temperature than you think. scott r, who could get arrested for loitering around NYC pizza joints as much as he has, discusses the matter of oven temperatures for the NY style at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,7951.msg68414.html#msg68414 and also at Reply 19 at http://www.pizzamaking.com/forum/index.php/topic,7951.msg68420/topicseen.html#msg68420. Tom Lehmann says essentially the same thing for those who want a crispy crust for the NY style although on occasion he will go as high as 525-550 degrees F (see, for example, his PMQ Think Tank post at http://www.pmq.com/tt/viewtopic.php?p=8933#8933).

I don't want to leave you with the impression that no one uses high hydration doughs and higher oven temperatures for the NY style. Our own Terry Deane makes high-hydration doughs to form skins that are 18" and he bakes them at high oven temperatures. But I think that even he will tell you that it takes a lot of skill and experience to make 18" pizzas as he does in his pizzeria.

Peter

[NY pizzastriver]

^ This is why I am merely an intern. 

All I know is I can't make pizza as good as a pizza place, and I thought it had to do with higher temps, see Mikes at 650 compared to mine, for example. I know the height of the oven has a lot to do with it, but my thoughts were always high heat makes NY pie what it is. Neapolitan for sure, but NY I thought as well.

Maybe I'm thinking more of the coal and wood fired places in NY, but I assumed the regular joints were more in line with Terry at about 650.

[norma427]

NY pizzastriver,
Thank you for the tips on rest periods.  That is something maybe I will try in the future.  
The oven is about 525 degrees F. depending on how often I open the door.  I have a flat oven (puck) thermometer and a cheap infrared thermometer.  I don't know how accurate they are, but use both.  
I am sure my oven will go higher in temperature and will post on PMQ Think Tank to see what temperatures more of the pros are using.  I believe what you said about what the pros are using, but my nature is to investigate.
I am only taking making pizza one step at a time to see what the results will be.  I will eventually see if higher hydration is where I want to go.  
I can try my oven at market to see what the results would be with the formula I am using now.  This week should be really busy because it is Thanksgiving, so that will probably have to wait until another day.  Thanks for all your help.  
You had a really good eye in seeing how much hydration I was using just by watching the video.  Did you see the other video I posted on under New York Style, Tried the Sir Lancelot?  It was about forming the dough balls?  
Norma