Author Topic: NY Style in my WFO  (Read 4714 times)

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Offline PizzaManic

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Re: NY Style in my WFO
« Reply #25 on: August 23, 2016, 09:16:37 AM »
I've baked at those temps before in a Gas Griller with sugar in the formula and haven't had any negative results however I plan to bake at 750f the next time i use my WFO and am worried it might lead to negative results.
Regards Mo

Offline vtsteve

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Re: NY Style in my WFO
« Reply #26 on: August 23, 2016, 09:24:59 AM »
I wouldn't experiment on guests... With a 100+F jump in temperature, all bets are off. Even if it doesn't burn, you won't be making the same pizza - the texture can change completely, not necessarily in bad way, but not the same as your lower-temp bakes.


Thanks for the heads up on that one - next time I'm going to aim for a 5 to 6 minute bake time and see how it goes.

This is what you'll get from 550-600F. If your oven can cool down over the course of a few beers, then sure, try a couple hot bakes... if it's not to your liking, let the temperature come down a bit and go with your sure thing.


If you're committed to cranking it up, then I'd drop the oil and sugar from the formula, just in case.
« Last Edit: August 23, 2016, 09:46:33 AM by vtsteve »
In grams we trust.

Offline dineomite

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Re: NY Style in my WFO
« Reply #27 on: August 24, 2016, 08:46:31 PM »
I'm trying to migrate from making Neapolitan toward cooking NY Style pizza in my WFO. I like the fact that I can heat it up to the 600 neighborhood in a matter of a couple hours. I can also fit 18" pies that will feed more people, allowing me to not have to make so many 12" Neapolitans.

I'm currently experimenting with 12" inches in the 2 Stone. Still had the oven a tad hotter than it should have been 625-650. They took somewhere around 3'30" each. The sausage one was a little overdone because I forgot the pan and had to run from the garage to the house and go get it.

Offline Essen1

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Re: NY Style in my WFO
« Reply #28 on: August 24, 2016, 11:37:57 PM »
Hey Guys

Sorry to revive such an old post but thought instead of creating another post related to the same subject - it would make more sense to keep everything in one place.

As you can see, it's been ages since I last used my WFO. A few days back, I was at the residence where it is stored and felt a yearning to fire her up but didn't have anything to put inside of her. I decided in a week a 2, I'm going to fire her up, invite some guests over and let them indulge.

My question is will this Formula of Essens, which I've been having great success with over the last few month, work in the WFO as is or do I need to change things a bit to accommodate for a WFO oven like take out sugar or other changes.

Flour (100%):
Water (62%):
IDY (0.25%):
Salt (2.5%):
Vegetable (Soybean) Oil (2%):
Sugar (2%):
Total (168.75%):
145.14 g  |  5.12 oz | 0.32 lbs
89.99 g  |  3.17 oz | 0.2 lbs
0.36 g | 0.01 oz | 0 lbs | 0.12 tsp | 0.04 tbsp
3.63 g | 0.13 oz | 0.01 lbs | 0.65 tsp | 0.22 tbsp
2.9 g | 0.1 oz | 0.01 lbs | 0.64 tsp | 0.21 tbsp
2.9 g | 0.1 oz | 0.01 lbs | 0.73 tsp | 0.24 tbsp
244.93 g | 8.64 oz | 0.54 lbs | TF = 0.07639

Above formular at 20% Semolina. It will be made with Bread Flour. I'll aim for a 48hr Bulk fermentation and then 15 hours in balls with 2 hours at room temp.

I'm also going to try Capt Bob's Formula - just waiting for him to confirm some detail and hopefully can get that fantastic rim crust that he so perfectly gets every time.

Mo

Mo,

I'm not sure how semolina performs in a WFO so I would probably omit it - or make two single balls, one with and one without semo - and see how they do in the WFO.

Regarding the sugar, if you don't bake at crazy high temps, you should be fine. Maybe drop it down to 1% or so.
Mike

Offline PizzaManic

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Re: NY Style in my WFO
« Reply #29 on: August 25, 2016, 03:50:22 AM »
dineomite,
Those are absolutely beautiful. I would love to get my pies looking like that. What's your formula if you don't mind me asking.

Essen1,
I will make 1 or 2 balls with Semolina to see the difference.
Regards Mo

Offline alwaysworkin

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Re: NY Style in my WFO
« Reply #30 on: August 25, 2016, 02:55:28 PM »
I'm curious to watch the results from this thread to modify my cooking style and recipe in my WFO.  When you guys are referring to the oven temp are you referring to the thermometer on the front of your oven or deck temps? 

I admit that I only recently acquired a Pizza Party oven and don't have enough bakes under my belt to add too much to the conversation.  I've made some great Neopolitan style pies with deck temps around 800-900 however haven't yet played around too much with lower temperature cooks.  At my last party a few of my guests asked if there was a way to get a crispier bottom crust which it sounds like you are trying to hit with the lower temps and longer bakes.  I'll experiment a bit when time permits and share my experience.

Offline dineomite

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Re: NY Style in my WFO
« Reply #31 on: August 25, 2016, 08:07:41 PM »
PizzaManic - 100.0% All Trumps bromated
                      65.0% Cold Tap Water
                        2.0% Olive Oil
                        2.0% Low Diastatic Malt Powder
                        1.0% Salt
                        1.0% Sugar
                        0.35 Instant Dry Yeast

My first few attempts have been riddled with brain lapses. The first time I made it without salt, so you can imagine how rapidly that yeast was munching on things, not to mention the flavor of the dough. The second time I accidentally used Gold IDY which didn't seem to change things too drastically.

This time (pictured above) I wanted to put 2% salt in the dough, but was reading off my weights for one ball. I was mentally doubling everything and forgot to do it on the salt. Still turned out good, however I need to pay closer attention to things.

alwaysworkin - the 2 Stone is pretty well matched ceiling and stone (floor). I look forward to seeing your future results.

Offline PizzaManic

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Re: NY Style in my WFO
« Reply #32 on: August 26, 2016, 09:26:10 AM »
@Alwaysworkin
I look forward to seeing you attempts. I haven't got much experience myself yet I've had a WFO for more than 3 years but hardly ever use it. That needs to change hopefully.

@dineomite
Thanks for sharing you formula - I don't have access to LDMP but I just normally up the sugar by 1 or 2%.
Regards Mo

Offline PizzaManic

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Re: NY Style in my WFO
« Reply #33 on: Today at 08:00:40 AM »
Hi Guys

I'm scheduled to bake in my WFO this Sunday. I plan to make the dough this Friday evening - it will sit in the fridge for 24 hours in Bulk then balled on Saturday evening - this will be +-12hrs before bake.

I've used Craigs Fermentation chart to get the yeast percentage - just need someone affirmation that this formula is in order.

Flour (100%):
Water (62%):
IDY (0.25%):
Salt (2.5%):
Vegetable (Soybean) Oil (2%):
Sugar (2%):
Total (168.75%):
Single Ball:
902.55 g  |  31.84 oz | 1.99 lbs
559.58 g  |  19.74 oz | 1.23 lbs
2.26 g | 0.08 oz | 0 lbs | 0.75 tsp | 0.25 tbsp
22.56 g | 0.8 oz | 0.05 lbs | 4.04 tsp | 1.35 tbsp
18.05 g | 0.64 oz | 0.04 lbs | 3.97 tsp | 1.32 tbsp
18.05 g | 0.64 oz | 0.04 lbs | 4.53 tsp | 1.51 tbsp
1523.06 g | 53.72 oz | 3.36 lbs | TF = 0.07917
253.84 g | 8.95 oz | 0.56 lbs

Thanks
Regards Mo

Offline CaptBob

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Re: NY Style in my WFO
« Reply #34 on: Today at 09:19:56 AM »
Mo....is it going back in to the fridge after balling?
Bob


 

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