Author Topic: tf at .1 reduced to .09  (Read 550 times)

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Offline patnx2

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tf at .1 reduced to .09
« on: June 16, 2011, 01:44:41 AM »
Hi Since reading you all my pies are getting better each bake. I made a "NYPizza" and used 14 inches and tf of .1 in my formula. If I wanted to make this same pie a little bit thinner what tf should I use. I was thinking .09. Any ideas about how much a change .01 will make in a ny pie? Thanks Patrick
Patrick


Offline chickenparm

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Re: tf at .1 reduced to .09
« Reply #1 on: June 16, 2011, 01:58:38 AM »
You can try a .09 or a .08.The best way is to experiment and see what you prefer in the end.

The real trick is going to be your dough shaping skills.If you can shape and stretch a dough easily,then the formula recipe in the dough calculator should give you the results you want.



-Bill

Offline patnx2

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Re: tf at .1 reduced to .09
« Reply #2 on: June 16, 2011, 02:15:30 AM »
Thanks Bill. Is a pizza with a .09 tf still considered a ny pie? Patrick
Patrick

Online scott123

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Re: tf at .1 reduced to .09
« Reply #3 on: June 16, 2011, 11:39:02 AM »
Thanks Bill. Is a pizza with a .09 tf still considered a ny pie? Patrick

It depends on who you talk to.   The average New Yorker would look at a .09 TF pizza and laugh. As you leave NY, though, the lines get blurred.

If you're striving for something as authentic as possible, then go with .08 or less.


 

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