Author Topic: My latest NYC Pizzeria style endeavor  (Read 6693 times)

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Offline sonofapizza

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My latest NYC Pizzeria style endeavor
« on: August 24, 2010, 03:44:47 AM »
Had some guests over (pizza snobs) and they devoured every slice.  Said this was my best effort yet.  Here is a pictorial of my process.  All comments welcome.

The sexy 10oz doughs.. Like a 'dead heat' in a Zepplin race... My mind is in the gutter :P  I really do love the smell of the dough and the olive oil though.
« Last Edit: August 24, 2010, 04:15:09 AM by sonofapizza »


Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #1 on: August 24, 2010, 03:45:25 AM »
The stretched out naked pie.  I like to build a healthy pre-crust into it before I stretch it out
« Last Edit: August 24, 2010, 04:15:55 AM by sonofapizza »

Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #2 on: August 24, 2010, 03:47:00 AM »
The 6&1 Sauce. medium to heavy spread.  When cooked, the inherent "sweetness" of the 6&1 becomes more transparent.
« Last Edit: August 24, 2010, 04:16:25 AM by sonofapizza »

Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #3 on: August 24, 2010, 03:49:07 AM »
Plain cheese to start.  I always start with a plain cheese.  It is the "control" pie.
« Last Edit: August 24, 2010, 04:08:07 AM by sonofapizza »

Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #4 on: August 24, 2010, 03:49:48 AM »
The Finished product.  Wished I had taken a pic of the underbelly.  It was perfectly flat, with an even char.  No weak spots.
« Last Edit: August 24, 2010, 04:09:26 AM by sonofapizza »

Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #5 on: August 24, 2010, 03:51:25 AM »
A crispy, yet, foldable slice...

Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #6 on: August 24, 2010, 03:52:16 AM »
The underbelly

Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #7 on: August 24, 2010, 03:53:02 AM »
The Mush n' Pepp!  I like to use canned mushrooms for their texture
« Last Edit: August 24, 2010, 04:04:12 AM by sonofapizza »

Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #8 on: August 24, 2010, 03:53:58 AM »
in 550 degree heat... on mybeat-up stone.  Soapstone coming soon to an oven near me :chef:
« Last Edit: August 24, 2010, 04:11:11 AM by sonofapizza »

Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #9 on: August 24, 2010, 03:54:48 AM »
all done!  this pie actually turned out very nice.  Tasted great to :pizza:
« Last Edit: August 24, 2010, 04:12:03 AM by sonofapizza »


Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #10 on: August 24, 2010, 03:56:35 AM »
one more pic

Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #11 on: August 24, 2010, 04:03:15 AM »
I was very pleased with the outcome of this batch tonight.  I only got a slice of each.  The 6 and 1 sauce with the pinch of cayenne was a great substitute for the crushed red pep.  The crust was very thin, yet fluffly and crispy at the same time.  Even the cornicione was a joy to eat.

Well thats the best I can do with what I've got.  I'm almost there.

Thanks for looking!
-Theo
« Last Edit: August 24, 2010, 04:18:32 AM by sonofapizza »

Offline scott123

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Re: My latest NYC Pizzeria style endeavor
« Reply #12 on: August 24, 2010, 06:12:19 AM »
That's some impressive work, Theo. Did you time the bake?  ;D

Could you post your recipe/process?

Here's some thoughts.

We're getting into personal preference here, but, for traditional NY pizza, I think you're pushing the boundaries of the oil in the dough. High oil doughs aren't necessarily bad, it's just more American style than NY.

Your thickness factor is well within the spectrum of NY style pies you see on this forum, but if you compare it to your avatar, it's a little on the thick side.  If you're at 10 oz. for a 13" pie, I'd say next time go with around 9 oz.  Plug all your ingredients into a dough calculator and reduce everything until you hit a thickness factor of .075- that's about right for NY style.


That's about it. Your crumb, at least on the slice in the photo, is a tiny bit dense, but for your stone, I think it's very respectable. From my vantage point, you're just one stone away from that 'master class pizza' you mentioned earlier.
« Last Edit: August 24, 2010, 06:16:17 AM by scott123 »

Offline norma427

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Re: My latest NYC Pizzeria style endeavor
« Reply #13 on: August 24, 2010, 06:29:46 AM »
sonofapizza,

Your pizzas look great!  :)

Norma
Always working and looking for new information!

Offline Jackie Tran

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Re: My latest NYC Pizzeria style endeavor
« Reply #14 on: August 24, 2010, 06:35:10 AM »
Wow excellent work. Everything from the dough to the finish product looks meticulously put together.  Evrything looks quality except the canned mushrooms but that is just personal preference.  :P

Offline sonofapizza

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Re: My latest NYC Pizzeria style endeavor
« Reply #15 on: August 24, 2010, 03:41:57 PM »
Thanks everyone.  Scott - bake time was 7 minutes at 550 degrees.  I knocked off about 4 minutes, oven's max is 550.  As for the oil, I'm just using the recipie my buddy from NY told me to use (scaled down for home use though)

    "you're just one stone away from that 'master class pizza' you mentioned earlier..." - Scott123

Yeah, thnaks to you, I've got soapstone on the brain! :D

Thanks again for constructive criticism and compliments.  The Pizza tasted great!

-Theo

Offline scott123

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Re: My latest NYC Pizzeria style endeavor
« Reply #16 on: August 24, 2010, 03:56:34 PM »
Theo, if the recipe isn't secret, would you mind sharing it?

Offline Jackie Tran

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Re: My latest NYC Pizzeria style endeavor
« Reply #17 on: August 24, 2010, 04:02:38 PM »
Theo, if the recipe isn't secret, would you mind sharing it?

Scott you can't reverse engineer it just from the picture alone?  ???  I bet if you gave it a shot, you would come close.   ;)

Offline Pete-zza

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Re: My latest NYC Pizzeria style endeavor
« Reply #18 on: August 24, 2010, 05:25:57 PM »
I'd like to know the type/brand/thickness of the stone and whether the oven has a convection feature and, if so, is it used? Also, is that semolina or cornmeal on the bottom of the pizza?

Peter
« Last Edit: August 24, 2010, 07:09:02 PM by Pete-zza »

Online TXCraig1

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Re: My latest NYC Pizzeria style endeavor
« Reply #19 on: August 24, 2010, 07:04:50 PM »
Those pies are really good looking - very professional - especially that cheese pie - topnotch!

Craig
Pizza is not bread.