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Author Topic: Its Pizza Time!  (Read 799 times)

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Offline PizzaMakesMeHappy

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  • Posts: 11
Its Pizza Time!
« on: October 17, 2010, 01:03:09 PM »
New here. Hi all.
Been working on this new york style pizza thing for a few months now. im quite happy I found this website now. My husband is from upstate new york and charms at knowing real NY pizza, so im trying to bring back home for him.
Going to try again (5th or 6th attempt) tomorrow with a new 00 flour we found locally!
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Offline pizzablogger

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  • Posts: 1318
  • Location: Baltimore
Re: Its Pizza Time!
« Reply #1 on: October 18, 2010, 11:18:22 PM »
Quote from: PizzaMakesMeHappy on October 17, 2010, 01:03:09 PM
New here. Hi all.
Been working on this new york style pizza thing for a few months now. im quite happy I found this website now. My husband is from upstate new york and charms at knowing real NY pizza, so im trying to bring back home for him.
Going to try again (5th or 6th attempt) tomorrow with a new 00 flour we found locally!


Welcome to the boards!  :D

Is there a particular reason you chose 00 flour to make NY Style pizza with?

Good luck with your next attempt and post some pics when you get a chance.  :)
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"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline Essen1

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  • Posts: 3237
  • Location: SF Bay Area
    • The Hobby Cook
Re: Its Pizza Time!
« Reply #2 on: October 18, 2010, 11:49:43 PM »
Quote from: PizzaMakesMeHappy on October 17, 2010, 01:03:09 PM
New here. Hi all.
Been working on this new york style pizza thing for a few months now. im quite happy I found this website now. My husband is from upstate new york and charms at knowing real NY pizza, so im trying to bring back home for him.
Going to try again (5th or 6th attempt) tomorrow with a new 00 flour we found locally!


PMMH,

Welcome to the board.

"00" flour is not going to work in a NY-style pie. Substitute it with a good bread flour such as King Arthur Bread Flour.

For a solid NYC dough formula, try this thread and recipe:

http://www.pizzamaking.com/forum/index.php/topic,576.0.html

Make it a few times, adjust it to your oven and see how things turn out. Don't hesitate to ask questions if need be.
« Last Edit: October 18, 2010, 11:53:46 PM by Essen1 »
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Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://www.thehobbycook.com

Offline mr782xx

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  • Posts: 23
Re: Its Pizza Time!
« Reply #3 on: October 20, 2010, 04:44:27 PM »
I made the same mistake...Listen to the guys who replied before me.
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Offline PizzaMakesMeHappy

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  • Posts: 11
Re: Its Pizza Time!
« Reply #4 on: October 20, 2010, 09:05:15 PM »
Alright, well ive held off on the making...so, )) not good? why does my king aruther bread flour always give it a more bread-like flavor? thats why i wanted to try something else..
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Offline scott123

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Re: Its Pizza Time!
« Reply #5 on: October 20, 2010, 09:56:40 PM »
King Arthur Bread Flour KABF does tend to make bready pizzas, so your inclination to try another flour is a good one, it's just that 00 flours are not ideal for a NY style setting. If you want to step up your NY style pizzamaking game, I would suggest finding a bromated 14% protein flour such as All Trumps.  Restaurant Depot usually carries All Trumps:

Restaurant Depot
Portland, OR   
945 N Hayden Meadows Drive
Portland, OR 97217
 
Phone: 503 283-1200
Fax: 503 283-1300

They're only open to businesses, but will sometimes give individuals one day passes.

I'm sure there's other flour distributors in the PDX area if restaurant depot doesn't pan out.
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