Author Topic: N.Y. Pizza in the WFO (Read 2223 times)

Ev · « **on:** September 03, 2011, 07:03:37 PM »

I made N.Y. style pizza for my neighbors this evening(I'm NOT in business, I'm NOT I tell you) and had an extra Lehmann dough. Almost 24 hrs. after last nights wfo bake, the oven was still at about 525, so I figured "hey, why not?" So I raked out all the ash and baked a plain cheese 16" N.Y. pizza. It took about 5 minutes to bake, no live fire.

chickenparm · « **Reply #1 on:** September 03, 2011, 09:55:19 PM »

Nice!!!
Love them cheese pies!

Jackie Tran · « **Reply #2 on:** September 03, 2011, 10:10:57 PM »

Steve-o, that pie and crumb looks scrumptious!

Oh yeah, next time try cooking right up against the wall. I wonder if you can get the heat reflecting off the wall to brown the crust a bit more? Unless you don't like brown rims, then scratch that.

norma427 · « **Reply #3 on:** September 03, 2011, 10:46:36 PM »

Steve,

That sure looks like a great NY style pie baked in your WFO.

I think you are ready for your own business! Last week it was your bakes in your portable oven for youth church, this week WFO and NY style. You sure are putting out great looking pies anywhere you bake.

Congrats!

Norma

jever4321 · « **Reply #4 on:** September 08, 2011, 08:24:44 PM »

That pie looks awesome. Nice work.

TXCraig1 · « **Reply #5 on:** September 09, 2011, 12:20:42 PM »

I agree. Very nice.

jw · « **Reply #6 on:** January 08, 2012, 12:23:10 AM »

That's what I'm trying to accomplish. I too have a WFO. Could I get your dough recipe? Do you use a screen at all? My pies alwaybseem to be soggy in the middle.

scott123 · « **Reply #7 on:** January 08, 2012, 08:43:03 AM »

Steve, what are your feelings on Best pizza? FWIW, you could definitely do one of their pies in this oven.

Ev · « **Reply #8 on:** January 08, 2012, 09:18:40 AM »

Scott,
I thought the crust was by far the best part of Best pizza. The sauce way to plain and the cheese was average I guess. The crust however, reminded me of pizza my father would bring home from a place in Philly that I never knew the name of. Of course, that was 50 years ago so.........
I definitely should try more NY style pies in my oven. The pie above was baked using only residual heat from the night before, no live fire.
I think next time I'll try a small live fire and a hotter floor temp to get the bake time down. Also maybe a thinner crust would be in order.

jw,
This pizza was made with King Arthur Sir Lancelot flour.
Flour 100%
Water 60%
IDY .25%
Salt 1.75%
Oil 2%
Thickness Factor .1
Cold fermented at least 2 days, maybe more. I really don't remember.

PS. I did not use a screen.
Also, for what it's worth, after launching the pie above, I put the door in place to hold the heat, having no live fire and all. Any further attempts at NY in the wfo will have live fire, more heat and no door.

jw · « **Reply #9 on:** January 09, 2012, 09:59:55 PM »

Thanks for the help. Went with 60% hydration with KABF. Oven temp 550 hearth and 770 dome, on screen until crust gets stiff then onto hearth. Works great.

Ev · « **Reply #10 on:** April 08, 2012, 09:37:07 AM »

Finally got around to another go at N.Y. in the wfo.
For this bake I used the following formula.
KASL 100%
Water 60%
IDY .3%
Salt 1.9%
Sugar 1.1%
TF .085
Pizzas were stretched to about 18 inches, the width of my peel. Oven opening is 18.5
I fired the oven to neapolitan temps and allowed to cool to 750s deck and dome. After the four pies, the deck was around 650. I kept a small fire burning on the side.

Ev · « **Reply #11 on:** April 08, 2012, 09:39:08 AM »

Ev · « **Reply #12 on:** April 08, 2012, 09:41:41 AM »

Ev · « **Reply #13 on:** April 08, 2012, 09:45:25 AM »

On that last pie, fig and gorgonzola, I had left the dough on the marble, partially opened for about five minutes and it dried out terribly. you can see on that last bottom shot all the little dried out spots. I only stretched this one out to about 14, maybe 15 inches.

Jackie Tran · « **Reply #14 on:** April 08, 2012, 09:46:42 AM »

Steve, your latest batch of NY pies look phenomenal. The bigger sized pie and thinner profile really give it the proper look. How did they taste compared to the precious batch? Your dough looks great to btw. You are a natural.

Chau

norma427 · « **Reply #15 on:** April 08, 2012, 10:01:44 AM »

Steve,

Your NY style pies in your WFO look delicious!

Wish I could have tried them.

Norma

Ev · « **Reply #16 on:** April 08, 2012, 10:16:29 AM »

Thanks Norma and Chau!

These pies all tasted great. I was surprised at how "Neapolitan" like they tasted. Totally different than the first time, which was a "day after" bake with leftover heat, and lower temp. Also, this formula and TF is a little different than before. They kind of reminded me of Best pizza, except for the shredded cheese I used. I'd say they were somewhere between Best and New Park overall. I was very pleased with the results. Oh, and bake times were all under 4 minutes. Probably closer to 3.

BrickStoneOven · « **Reply #17 on:** April 08, 2012, 10:23:22 AM »

Those look great. Can I ask why you fired it up to neo temps then let it drop? Why not go to the desired bake temp and maintain it for ~30 minutes then start baking?

franko9752 · « **Reply #18 on:** April 08, 2012, 11:12:47 AM »

That's a nice'a pizza pie. Really liked the 18" cheese pie. Like the oven too.

wheelman · « **Reply #19 on:** April 08, 2012, 11:19:50 AM »

Nice work Ev! i love the rim on your NY pies.
bill