Author Topic: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza  (Read 8445 times)

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Online Pete-zza

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #40 on: November 24, 2009, 07:53:16 PM »
I think with my oven, we can verify this statement. The deck is fire bricks and I can take them up to 900 F no problem. Do you suggest that with the properly formulated dough, I can get a much better NY style baked on the bricks at 550 F? VS one baked in a home oven.

Saad,

My answer to Jim was based on what I have read and heard about commercial deck ovens and their much higher thermal mass and heat retention. scott r's comments seemed to support my understanding about the relative performance of the two types of ovens. It also seemed intuitive that a commercial deck oven that sells new for anywhere from about 8K to over 20K (depending on size, number of stacks, etc.) would do a much better job than a standard home oven, even at the same bake temperature. However, I am not sure how to correlate a standard home oven with a commercial deck oven. Most commercial deck ovens have hearth stone decks that are about 1 1/2" thick and can have significant size. My home pizza stone is about 3/4" thick. Some of the newer commercial deck ovens also have brick decks and ceilings lined with bricks. I think it would be interesting to see how a pizza baked on your brick lined oven compares with a pizza baked in your standard home oven, with both pizzas being baked at 550 degrees F.

I might also add that I have read posts at the PMQ Think Tank that deck ovens bake pizzas quite differently than home ovens.

Peter


Offline s00da

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #41 on: November 24, 2009, 08:00:46 PM »
I don't have a standard dough that I use for baking at 550 F. You know I've always made lean doughs and baked at 650 F +

Would you recommend a formulation? I have long weekend starting tomorrow and this sounds like an interesting expirement.

Offline Essen1

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #42 on: November 24, 2009, 08:08:11 PM »
Quote
Mike,

I think there are other variables with your coloration issue. Looking at your thread, the initial images had more coloration than the latest but you also changed your dough formulation and flour types along the way....it might not be the temperature.

Saad,

There might be some truth to that if you're referring to the early images I posted in the other thread and below. But even with the recent additions of honey and sugar in one particular formula I didn't see much of an increase. That's why I'm somewhat startled by the whole thing.

Unfortunately, I don't have much time on my hands over the holidays to go back and make one of the early formulas I've used just to see if it's really my oven or the dough itself, but maybe coming Monday I might be able to do that.



Mike

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Online Pete-zza

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #43 on: November 24, 2009, 08:10:03 PM »
Would you recommend a formulation? I have long weekend starting tomorrow and this sounds like an interesting expirement.

Saad,

Do you have a particular pizza size in mind and also a thickness factor or dough weight for that size pizza?

Peter

Offline s00da

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #44 on: November 24, 2009, 08:16:50 PM »
Saad,

Do you have a particular pizza size in mind and also a thickness factor or dough weight for that size pizza?

Peter

This time I will be limited by my electric oven. So I have to stick to a 14" pizza and I like to use 366g for that. Regarding fermentation, I'm good with both, room-temp or in the fridge.

Saad

Offline s00da

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #45 on: November 24, 2009, 08:21:00 PM »
Saad,

There might be some truth to that if you're referring to the early images I posted in the other thread and below. But even with the recent additions of honey and sugar in one particular formula I didn't see much of an increase. That's why I'm somewhat startled by the whole thing.

Unfortunately, I don't have much time on my hands over the holidays to go back and make one of the early formulas I've used just to see if it's really my oven or the dough itself, but maybe coming Monday I might be able to do that.





It would be a good idea to resort to your earlier formulas to trouble-shoot your coloration problem.

I had once asked you on your thread regarding your oven. Are you using convection mode on it? http://www.pizzamaking.com/forum/index.php/topic,8093.msg84043.html#msg84043

Saad

Offline Essen1

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #46 on: November 24, 2009, 08:33:06 PM »
It would be a good idea to resort to your earlier formulas to trouble-shoot your coloration problem.

I had once asked you on your thread regarding your oven. Are you using convection mode on it? http://www.pizzamaking.com/forum/index.php/topic,8093.msg84043.html#msg84043

Saad

Saad,

I'm sorry, I must have missed that.

Mine's a standard, I mean really basic GE electric stove. So no convection feature. As a matter of fact, I don't have any features on it besides the "Broil" or "Bake" ones, a digital clock and a timer.  :'(

It looks almost like the one below.

Mike

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Offline Essen1

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #47 on: November 24, 2009, 08:35:04 PM »
Oh...and it has an internal oven light!  ;D
Mike

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Online Pete-zza

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #48 on: November 24, 2009, 08:41:20 PM »
This time I will be limited by my electric oven. So I have to stick to a 14" pizza and I like to use 366g for that. Regarding fermentation, I'm good with both, room-temp or in the fridge.

Saad,

I think I would go with a fairly basic NY style dough formulation. I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html to come up with the following possibility:

Flour (100%):
Water (60%):
IDY (0.35%):
Salt (1.75%):
Olive Oil (2%):
Sugar (1%):
Total (165.1%):
Single Ball:
450.02 g  |  15.87 oz | 0.99 lbs
270.01 g  |  9.52 oz | 0.6 lbs
1.58 g | 0.06 oz | 0 lbs | 0.52 tsp | 0.17 tbsp
7.88 g | 0.28 oz | 0.02 lbs | 1.41 tsp | 0.47 tbsp
9 g | 0.32 oz | 0.02 lbs | 2 tsp | 0.67 tbsp
4.5 g | 0.16 oz | 0.01 lbs | 1.13 tsp | 0.38 tbsp
742.98 g | 26.21 oz | 1.64 lbs | TF = N/A
371.49 g | 13.1 oz | 0.82 lbs
Note: For two 14" pizzas (corresponding thickness factor = 0.0839); bowl residue compensation = 1.5%

I selected the yeast quantity to support a day or so of cold fermentation. You know your temperature situation where you are better than I, so feel free to use the expanded dough calculating tool to select a more appropriate value. I also included a small amount of sugar even though it may not be really needed. I also used a bowl residue compensation of 1.5%.

Peter

Offline s00da

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #49 on: November 24, 2009, 08:42:01 PM »
Saad,

I'm sorry, I must have missed that.

Mine's a standard, I mean really basic GE electric stove. So no convection feature. As a matter of fact, I don't have any features on it besides the "Broil" or "Bake" ones, a digital clock and a timer.  :'(

It looks almost like the one below.



Making those awesome looking pies, the force might have been with you all along  :-D

This is what my high-tech oven can produce in 8 minutes using "pizza mode" http://www.pizzamaking.com/forum/index.php/topic,9027.msg80271.html#msg80271



Offline Essen1

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #50 on: November 24, 2009, 08:59:37 PM »
Making those awesome looking pies, the force might have been with you all along  :-D

This is what my high-tech oven can produce in 8 minutes using "pizza mode" http://www.pizzamaking.com/forum/index.php/topic,9027.msg80271.html#msg80271



Call me "Luke".  ;D

Your pies look good but I'd use no feature at all with your oven and just do the bake instead of using the "pizza mode".
Mike

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Offline widespreadpizza

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #51 on: November 24, 2009, 09:00:49 PM »
Essen,  re crust coloration.  Are you still using the stone burr?
« Last Edit: November 24, 2009, 09:09:22 PM by widespreadpizza »

Offline s00da

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #52 on: November 24, 2009, 09:11:37 PM »
Call me "Luke".  ;D

Your pies look good but I'd use no feature at all with your oven and just do the bake instead of using the "pizza mode".

With this beast I have, I don't need the home oven http://www.pizzamaking.com/forum/index.php/topic,8363.msg73300.html#msg73300

But I guess for this coming experiment, I'll go with your recommendation. Which raises a question, by bake mode, do you mean just use the upper and lower element of the oven?

Offline s00da

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #53 on: November 24, 2009, 09:29:31 PM »
Pete,

Thanks for the help. I took liberty in modifying the formula a little to suit my measuring tools.

Flour (100%):
Water (60.08%):
IDY (0.357%):
Salt (01.75%):
Olive Oil (2.01%):
Sugar (1.05%):
Total (165.247%):
Single Ball:
475.95 g  |  16.79 oz | 1.05 lbs
285.95 g  |  10.09 oz | 0.63 lbs
1.7 g | 0.06 oz | 0 lbs | 0.56 tsp | 0.19 tbsp
8.33 g | 0.29 oz | 0.02 lbs | 1.49 tsp | 0.5 tbsp
9.57 g | 0.34 oz | 0.02 lbs | 2.13 tsp | 0.71 tbsp
5 g | 0.18 oz | 0.01 lbs | 1.25 tsp | 0.42 tbsp
786.49 g | 27.74 oz | 1.73 lbs | TF = 0.0901086
393.25 g | 13.87 oz | 0.87 lbs

I will make 2x366g balls and the rest will be for my kid to play with.

The fridge is really cold so I'll try a 2-day fermentation.

Saad

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #54 on: November 24, 2009, 09:53:05 PM »
Hi All,
All these pies look amazing!  Even with all your oven temperatures and different methods of baking I don't think I could pick which one I liked best, until I tasted the different pies.  :)
I decided today to use some little dough balls, 4oz. that I had intentionally left in the deli case since last week.  Although the dough almost looked gray, the pies turned out great.  I did baked these pies at 525 degrees F. 
I think I might be back on topic because the one pie I baked was Spinach/Feta cheese and olive pizza..lol  The other pizza I used from the dough that had been in the deli case since 11/16/09 was a cheese pizza.  It also was a 4 oz. dough ball.
Norma 
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Offline Essen1

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #55 on: November 25, 2009, 12:44:10 AM »
With this beast I have, I don't need the home oven http://www.pizzamaking.com/forum/index.php/topic,8363.msg73300.html#msg73300

But I guess for this coming experiment, I'll go with your recommendation. Which raises a question, by bake mode, do you mean just use the upper and lower element of the oven?

Saad,

I only use the lower element before doing the last minute or so under the broiler to finish it off. However, sometimes I omit the broiler altogether, it depends.

I have a 14"x16" cordierite stone from American Metalcraft on the lowest rack setting and let it preheat for quite sometime before putting the pizza on.
Mike

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http://thehobbycook.blogspot.com/

Offline Essen1

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #56 on: November 25, 2009, 12:45:32 AM »
Essen,  re crust coloration.  Are you still using the stone burr?

I do.

But lately I have been using a 50/50 mix between the Stone Buhr BF and the KABF.
Mike

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Offline s00da

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #57 on: November 25, 2009, 01:25:50 AM »
Mike, what's your usual bake time? just for comparison sake.

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #58 on: November 25, 2009, 08:34:55 AM »
essen,  I ask because I am wondering if the stone burr flour has any malted barley in it.  If it does not it may explain your coloration issue.   You may be getting 50% less coloration than usin all KA?  -marc

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Re: New Here, Hi All. This is my NY style Spinach/Goat Cheese Pizza
« Reply #59 on: November 25, 2009, 12:37:29 PM »
Mike, what's your usual bake time? just for comparison sake.

Usually around 8 mins, give or take a minute. It really depends on how everything's coming together on the pizza, i.e. cheese melting, toppings cooked, etc.


Marc,

I don't think it has any malted barley in it. It says nothing on the bag and I couldn't find any info on it on their website.

I discussed the flour before here: http://www.pizzamaking.com/forum/index.php?topic=7727.0

http://stone-buhr.com/

Mike

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