Author Topic: My Neo-American-NY style pizza? (Read 696 times)

zemanjd · « **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/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1307711194&sr=8-3)
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.

zemanjd · « **Reply #1 on:** June 10, 2011, 09:18:54 AM »

zemanjd · « **Reply #2 on:** June 10, 2011, 09:19:27 AM »

zemanjd · « **Reply #3 on:** June 10, 2011, 09:23:44 AM »

zemanjd · « **Reply #4 on:** June 10, 2011, 09:24:17 AM »

Pic4/5

zemanjd · « **Reply #5 on:** June 10, 2011, 09:25:30 AM »

zemanjd · « **Reply #6 on:** June 10, 2011, 09:25:57 AM »

Pic5, for real

zemanjd · « **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.