Author Topic: NAPICS 2009 New York Style Dough Recipe  (Read 8990 times)

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Offline BrickStoneOven

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Re: NAPICS 2009 New York Style Dough Recipe
« Reply #25 on: December 15, 2009, 10:21:06 PM »
Anyone? Pete or abilak


Offline Pete-zza

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Re: NAPICS 2009 New York Style Dough Recipe
« Reply #26 on: December 16, 2009, 07:44:01 AM »
David,

I don't personally use garlic powder or onion powder in my pizza doughs so I can only tell you what I have read on the subject from people who know the effects of using those powders in pizza doughs. So, on that basis, you might take a look at a Tom Lehmann Think Tank post at http://thinktank.pmq.com/viewtopic.php?f=6&t=7797&p=53267&hilit=garlic+powder+lehmann#p53267 where Tom suggests that garlic powder be used at 0.15% of the total flour weight. However, I do not believe that 0.15% is the upper limit since, in the first Q&A at http://www.pmq.com/mag/20070607/lehmann.php, Tom specifies a value of 0.25%. In your case, with a total flour weight (All Trumps and semolina) of 1715.93 grams, 0.15% comes to 2.56 grams and 0.25% comes to 4.29 grams. I further wrote on this subject not too long ago at Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,9320.msg80647/topicseen.html#msg80647. 

Whatever you do with the garlic and onion powders, you don't want to go overboard, as I discussed in a post at Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,6680.msg57325/topicseen.html#msg57325. In that case, as noted at Reply 11 in the same thread, the poster noted the deleterious effects of using too much onion powder in the dough.

abilak is bound to have considerable experience with levels of garlic powder and onion powder to use. However, in a dough formulation that abilak used earlier this year, and which I converted to a baker's percent format at Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,7689.msg66071.html#msg66071, by my calculation abilak used 0.80% each of garlic powder and onion powder, apparently will no ill effect. So, it looks like you have a pretty wide range of values to play around with.

Good luck and let us know how your use of either or both of the powders works out.

Peter

EDIT (4/18/13): For the Wayback Machine link to the dead link referenced above, see http://web.archive.org/web/20080321081127/http://www.pmq.com/mag/20070607/lehmann.php
« Last Edit: April 18, 2013, 09:33:41 AM by Pete-zza »

Offline abilak

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Re: NAPICS 2009 New York Style Dough Recipe
« Reply #27 on: December 16, 2009, 08:27:00 AM »
I agree, you can go a little more... if the dough seems to dry, then just add a few more drops of water. It took me a while to get mine just right, where it comes out exactly the same, every time. At this moment I'm firing up my oven and using one of these doughs. I'll post pics later today.

Offline BrickStoneOven

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Re: NAPICS 2009 New York Style Dough Recipe
« Reply #28 on: December 16, 2009, 09:35:06 AM »
Cool thanks guys.

Offline abilak

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Re: NAPICS 2009 New York Style Dough Recipe
« Reply #29 on: December 16, 2009, 10:15:51 AM »
Using the formula posted above I made 2 doughs 3 days ago.
I just made this pie, came out great.


Offline Pete-zza

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Re: NAPICS 2009 New York Style Dough Recipe
« Reply #30 on: December 16, 2009, 11:55:12 AM »
abilak,

It's interesting how all of the jalapeno slices moved to one end of the pizza during baking. How did you do that--did you bake on a slant with one edge of the screen higher than the other ???. Or maybe they are allergic to garlic and onion powder and tried to escape to the Mexican border?

Peter
« Last Edit: December 16, 2009, 11:58:07 AM by Pete-zza »

Offline abilak

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Re: NAPICS 2009 New York Style Dough Recipe
« Reply #31 on: December 16, 2009, 12:28:11 PM »
Ha ha ha.... no its baked even... I place them like that before cooking because my Wife loves the jalepenos on her "side". I don't care for them that much on pizza.

Offline BrickStoneOven

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Re: NAPICS 2009 New York Style Dough Recipe
« Reply #32 on: December 16, 2009, 03:07:37 PM »
You make pizza 10 o'clock in the morning, where do you live I want some. :-D

Offline abilak

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Re: NAPICS 2009 New York Style Dough Recipe
« Reply #33 on: December 16, 2009, 05:04:27 PM »
Hell yeah! I was off this morning so I couldn't resist. I live in East Central FL, right on the beach.


Offline BrickStoneOven

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Re: NAPICS 2009 New York Style Dough Recipe
« Reply #34 on: December 16, 2009, 07:30:49 PM »
DAMN. Lucky guy I am in the nice cold weather of Boston... its 27F here :'(

Offline NY pizzastriver

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Re: NAPICS 2009 New York Style Dough Recipe
« Reply #35 on: December 18, 2009, 03:25:20 PM »
Ha ha ha.... no its baked even... I place them like that before cooking because my Wife loves the jalepenos on her "side". I don't care for them that much on pizza.

Yes "side" indeed, lol, and clear you're not a fan as they are nowhere even close to the middle! Great looking pie btw.


You make pizza 10 o'clock in the morning, where do you live I want some. :-D

I'm not surprised at all. If you look at the pic closely and note the plant life I have circled it's clear why anytime is a good time for pizza! I have enlarged a section of the picture using my Photo-Tron 6000 digital enhancer, coupled with Kayatsu Image filtration software, and superimposed the results on the bottom left. That said peace dude, and keep on 'bakin'!  8)


 ;D
« Last Edit: December 18, 2009, 03:27:49 PM by NY pizzastriver »
"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 s00da

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Re: NAPICS 2009 New York Style Dough Recipe
« Reply #36 on: December 18, 2009, 05:12:46 PM »
excellent oregano replacement  :-D

Offline abilak

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Re: NAPICS 2009 New York Style Dough Recipe
« Reply #37 on: December 18, 2009, 05:26:01 PM »
ha ha ha ha ha ha! nice man.
too bad you can't smoke bamboo LOL.

Offline abilak

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Re: NAPICS 2009 New York Style Dough Recipe
« Reply #38 on: January 12, 2010, 11:05:25 PM »
Here is the same recipe, 5 day slow ferment in frig.



 

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