Author Topic: Traditional NY Style Pizza in a WFO - Oven temperature and management  (Read 318 times)

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Offline mitchjg

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I am thinking of making a Traditional NY Style pie in my WFO soon.  Let's say, subject to feedback, at a temperature of around 600 for 5 minutes +.

I am unsure about the flame and top vs. bottom management.  From what I have read in different posts, I am probably better off letting the core get to, say, 650 - 700 and then letting it drop down - as opposed to heat up and go.

I do not know if I should
- let the fire die down and sweep out all of the coals,
- let the fire die down and leave the coals
- maintain a small flame, or
- ?

I suspect I have to do something to tone it down, in terms of flame, to avoid burning the top while the bottom cooks. 

Any advice?

Thanks,
Mitch


Offline TXCraig1

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #1 on: August 29, 2014, 11:21:46 AM »
I'm thinking I might do the initial heating with wood but then use my cactus burner to control the temperature during baking. I don't think I want an open wood flame or even coals. I'll probably heat it, clean it out, set the torch, and bake. This should make for a much more even heat.

http://www.homedepot.com/p/Lincoln-Electric-Inferno-Propane-Torch-Kit-KH825-01/100341111
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Offline mitchjg

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #2 on: August 29, 2014, 11:31:41 AM »
When you say "set the torch", do you mean maintaining a constant flame from it?  Or, reheating between pies?  Or ?

Not sure what you meant.

- M

Offline TXCraig1

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #3 on: August 29, 2014, 11:35:01 AM »
Constant flame.

Natural gas puts off very little IR. You can hold your finder right under the flame on a stove burner.
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Online Mmmph

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #4 on: August 29, 2014, 11:40:14 AM »
Serpentelli and I baked NY style in his WFO last year. He built a fire and as it died, we just added enough wood to keep it going. Regular use of an IR thermometer was crucial to keep the WFO from getting too hot, and there were a few pauses to allow cooling of the floor.

He used a piece of angle iron to hold back the coals.

We worked it pretty well.
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Offline JD

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #5 on: August 29, 2014, 12:06:04 PM »
Have you seen this thread?

http://www.pizzamaking.com/forum/index.php?topic=26305.msg304525#msg304525

Maybe you should ask him directly, I'd say he puts out some excellent looking NY pies from his WFO
Josh

Online JConk007

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #6 on: August 29, 2014, 12:34:29 PM »
Vesta Wood Fired Pizza is  Close  to a NY style pizza really good too ! coked in all wood Stefano Ferraro X2 :D
John
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Offline mitchjg

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #7 on: August 29, 2014, 02:01:03 PM »
Have you seen this thread?

http://www.pizzamaking.com/forum/index.php?topic=26305.msg304525#msg304525

Maybe you should ask him directly, I'd say he puts out some excellent looking NY pies from his WFO


I had not thought about that thread.  Great idea, thank you.  I will read through it and maybe drop him a note.

- Mitch

Offline Johnny the Gent

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #8 on: August 29, 2014, 02:07:01 PM »
Member bakeshack has produced some stellar pies using his WFO. (I'm using my phone, otherwise I'd provide some links).
Il miglior fabbro

Offline Donjo911

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #9 on: August 29, 2014, 02:23:26 PM »
I can't help thinking about the other conversations on the forum where there is discussion about thermal mass, conductivity and some members who biult thier own WFOs with materials that were not optimal for Neapolitan pies - but they produce very nice NY-ish style pizza.  I'm thinking of member Leo (Polo1423) who is making some big beautiful pies in his WFO and it seems like many at a time.  Do the restaurant owners who are making good NY-ish style pizza in WFOs use a different build specification for the floor material?  I would think that temperature management, in a commercial setting for non Neapolitan/ NY-ish style pizza, would be prohibitive.
Cheers,
Don
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Offline norma427

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #10 on: August 29, 2014, 04:55:47 PM »
Steve (Ev) did both Neapolitan and NY style pizzas in his WFO.  At Reply 73  http://www.pizzamaking.com/forum/index.php?topic=21856.msg226537#msg226537 is one example of his NY style pizzas at the same temperature he was using for his NP pies. 

Also at Reply 84 and other posts http://www.pizzamaking.com/forum/index.php?topic=21856.msg227099#msg227099
 

Norma
« Last Edit: August 29, 2014, 04:57:52 PM by norma427 »
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Offline TXCraig1

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #11 on: August 29, 2014, 05:21:38 PM »
Steve (Ev) did both Neapolitan and NY style pizzas in his WFO.  At Reply 73  http://www.pizzamaking.com/forum/index.php?topic=21856.msg226537#msg226537 is one example of his NY style pizzas at the same temperature he was using for his NP pies. 

Also at Reply 84 and other posts http://www.pizzamaking.com/forum/index.php?topic=21856.msg227099#msg227099



Those pies are more NY-NP, don't you think?


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Online tinroofrusted

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #12 on: August 29, 2014, 05:38:56 PM »
One nice thing about a WFO is that you probably have room for a really big pizza. Plenty of room for 18 inches and even bigger. 

Offline norma427

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #13 on: August 29, 2014, 05:46:32 PM »
Those pies are more NY-NP, don't you think?

Craig,

They were, but the NY style ones sure were good.  Steve always did a reheat back in the WFO.  Then the NY style pies did taste like a NY style pizza.  Steve also did a two day cold ferment.  I know Steve did bake some NY style pies in his outside WFO.  I don't know if he posted photos of them or not.

Norma
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Offline Chaze215

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #14 on: August 29, 2014, 06:27:40 PM »
One nice thing about a WFO is that you probably have room for a really big pizza. Plenty of room for 18 inches and even bigger.
This is not true for my mobile wood fired oven. The opening to the oven is 16".
Chaz

Offline shuboyje

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Re: Traditional NY Style Pizza in a WFO - Oven temperature and management
« Reply #15 on: August 29, 2014, 06:29:45 PM »
My goal was always to emulate a coal oven, so might not be the exact style pie you are looking for, but I always ran my oven around 700F on the floor with coals at the back of the oven.  No open flame. 

If your oven has a high dome like a Pompeii you might be able to have a bit of open flame, and if your floor has a higher thermal conductivity you may need a lower temperature.
-Jeff