Author Topic: My Neo-American-NY style pizza?  (Read 940 times)

0 Members and 1 Guest are viewing this topic.

Offline zemanjd

  • Registered User
  • Posts: 15
My Neo-American-NY style pizza?
« on: June 10, 2011, 09:17:03 AM »
I've been experimenting with dough for about a month now.  I've come across a crust that seemed to be my best so far with the tools I have.  Which are:

Lodge Pro 14" cast iron pan (http://www.amazon.com/Lodge-Logic-Cast-Iron-14-Inch-Pizza/dp/B0000E2V3X/?tag=pizzamaking-20)
IR Thermometer (http://www.harborfreight.com/non-contact-laser-thermometer-96451.html)
Wood pizza peel (http://www.bedbathandbeyond.com/product.asp?SKU=11479618)
Taylor Stainless steel scale (at Target.com - those links never work right...)
A regular GE gas oven.  I don't own, I rent my apartment.
Here was my dough (roughly):
Flour (100%):    170.94 g  |  6.03 oz | 0.38 lbs
Water (72%):    123.08 g  |  4.34 oz | 0.27 lbs
ADY (.25%):    0.43 g | 0.02 oz | 0 lbs | 0.11 tsp | 0.04 tbsp
Salt (.75%):    1.28 g | 0.05 oz | 0 lbs | 0.23 tsp | 0.08 tbsp
Oil (2.5%):    4.27 g | 0.15 oz | 0.01 lbs | 0.95 tsp | 0.32 tbsp
Total (175.5%):   300 g | 10.58 oz | 0.66 lbs | TF = N/A
PICS TO FOLLOW! The dough was nice and crispy on the outside, and somewhat soft on the inside.   


Offline zemanjd

  • Registered User
  • Posts: 15
Re: My Neo-American-NY style pizza?
« Reply #1 on: June 10, 2011, 09:18:54 AM »
Pics

Offline zemanjd

  • Registered User
  • Posts: 15
Re: My Neo-American-NY style pizza?
« Reply #2 on: June 10, 2011, 09:19:27 AM »
Pic2

Offline zemanjd

  • Registered User
  • Posts: 15
Re: My Neo-American-NY style pizza?
« Reply #3 on: June 10, 2011, 09:23:44 AM »
Pic3

Offline zemanjd

  • Registered User
  • Posts: 15
Re: My Neo-American-NY style pizza?
« Reply #4 on: June 10, 2011, 09:24:17 AM »
Pic4/5

Offline zemanjd

  • Registered User
  • Posts: 15
Re: My Neo-American-NY style pizza?
« Reply #5 on: June 10, 2011, 09:25:30 AM »
Pic5

Offline zemanjd

  • Registered User
  • Posts: 15
Re: My Neo-American-NY style pizza?
« Reply #6 on: June 10, 2011, 09:25:57 AM »
Pic5, for real

Offline zemanjd

  • Registered User
  • Posts: 15
Re: My Neo-American-NY style pizza?
« Reply #7 on: June 10, 2011, 09:28:30 AM »
My pan got up to ~590, probably a 10-15 degree variance when I open the door for a few seconds to put the pizza on the pan.  I cooked it for about 7-8mins. I use King Arthur Bread Flour, and Active Dry Yeast.  Go me.  From what my neighbors say, they enjoy it very much. 

Offline Jackie Tran

  • Registered User
  • Posts: 6988
  • Location: Albuquerque NM
Re: My Neo-American-NY style pizza?
« Reply #8 on: June 10, 2011, 10:00:09 AM »
Looks good to me.  Good job.  I would up the salt if the crust is on the bland side.

Chau

Offline zemanjd

  • Registered User
  • Posts: 15
Re: My Neo-American-NY style pizza?
« Reply #9 on: June 10, 2011, 10:06:46 AM »
Noted! Thank you! Actually, that was one request from my neighbor.  She said it could use a little more salt, so you are right on target!


Offline Jackie Tran

  • Registered User
  • Posts: 6988
  • Location: Albuquerque NM
Re: My Neo-American-NY style pizza?
« Reply #10 on: June 10, 2011, 10:10:19 AM »
Try upping it to 1.75%.  You'll have a better tasting crust.

Chau


 

pizzapan