Author Topic: 18 Inch NY Street Style Pie/Slices  (Read 5652 times)

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Offline Darth Pizza

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Re: 18 Inch NY Street Style Pie/Slices
« Reply #25 on: April 26, 2011, 11:40:07 PM »
thats my plan. yea, i wouldnt use a scale for minor ingredients. just flour, yeast, water. and i round minor ingredients off al the time in non pizza stuff.
i mainly wont go crazy with mesurements. i will when testing initial tests, because i never made a homeade quality pizza before. but once i get the feel for the consistency for a dough and ratios, the scale will get packed away.
May the crust be with you...


Offline chickenparm

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Re: 18 Inch NY Street Style Pie/Slices
« Reply #26 on: April 27, 2011, 12:09:00 AM »
Darth,

Don't put the scale away entirely,keep it on hand and use each time to make sure the flour and water amounts is always what the recipe calls for.As you make different size pies over times,the scale is your friend.

I don't have a photographic memory so I always use it for the basis of my dough recipe and what the amounts call for.The dry ingredients,like sugar,salt,yeast,etc,I don't worry about exact amounts,just get them close enough to the spoon size called for.

Maybe after you get used to ONE recipe you always use,then you can put the scale away and make the same thing every time using measuring cups and spoons,watching the dough by eye to see if it needs a little water or more flour.
 :)









-Bill

Offline Darth Pizza

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Re: 18 Inch NY Street Style Pie/Slices
« Reply #27 on: April 27, 2011, 12:34:26 PM »
true. but i really only want to perfect a specific crust. and once i get good with "the feel" of a doughs state, i can fix any errors by adding water, flour, longer fermenting, etc. not sure yet how to fix a dough that been over yeasted though. mabey with both water & flour, and a shorter fermentation after the fix?
May the crust be with you...

Offline CycloneFlyer

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Re: 18 Inch NY Street Style Pie/Slices
« Reply #28 on: April 28, 2011, 06:13:48 PM »
Hey Bill,

I'm new to this site. What process did you use for mixing/rest/autolyse/kneading, etc. if you don't mind my asking?

Offline chickenparm

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Re: 18 Inch NY Street Style Pie/Slices
« Reply #29 on: April 28, 2011, 07:20:57 PM »
Hey Bill,

I'm new to this site. What process did you use for mixing/rest/autolyse/kneading, etc. if you don't mind my asking?

I Just use a Oster bread machine.Dump in the water,oil ,then the dry ingredients,and let the machine knead it for 30 minutes.I don't do the autolyse nor do I use a starter.I use IDY thats made for bread machines.The machine will knead for 5 minutes,rest for 5,then finish kneading the next 20.It actually works very well for my doughs.

Put away dough ball in fridge for up to 3 days,depending on when I want to use it.
Its usually nearly ready the next day.

My bread machine is small,can knead up to 2 lbs of dough if needed.I usually make one dough ball at a time.

 :)

-Bill

Offline CycloneFlyer

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Re: 18 Inch NY Street Style Pie/Slices
« Reply #30 on: April 28, 2011, 07:33:20 PM »
Thanks so much!

That pizza looks exactly of the type I hope to be able to make, and makes me hungry.

Do you just use a bread machine or do you have other mixers as well?


John

Offline chickenparm

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Re: 18 Inch NY Street Style Pie/Slices
« Reply #31 on: April 28, 2011, 09:04:54 PM »
Thanks so much!

That pizza looks exactly of the type I hope to be able to make, and makes me hungry.

Do you just use a bread machine or do you have other mixers as well?


John

John,

The bread machine is all I use right now.I never owned a mixer before.I was close to purchasing a Bosch Universal they spoke about on here,but I decided to go the cheap route FIRST.It has been a good machine so far for the money,under 60 bucks or less.

Someday I may buy a larger,nicer mixer,but for now,the machine does a great job for me.I tried mixing by hand in the past and never had much success as I do now,with the way the dough turns out.

You're also going to find the folks here very helpful over time as well.I would not have learned as much as I have, if it wasn't for them either.So I'm always happy to share and pay it forward in a sense.

Hope you hang out and stay a while.
 :)



-Bill


 

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