This is my first NY style, so I chose the highly discussed Glutenboy’s recipe: http://www.pizzamaking.com/forum/index.php/topic,7761.0.html
I can’t find high gluten flour at my grocery store, so I tried two different flours I already have back-to-back for comparisons. It was also my first attempt at using the Expanded Pizza Dough Calculator (http://www.pizzamaking.com/expanded_calculator.html
) which was very easy to use for a 14” pizza with a 0.06874 thickness factor described by Peter in Reply #11 of Glutenboy’s thread.SAMS BREAD FLOUR
-used Sam’s bread flour (10% protein instead of suggested 14% by most other NYs)
-added dry milk for additional protein and maybe browning like Pizza Hut(?)
Flour 178.74 g | 6.3 oz | 0.39 lbs
Water 109.13 g | 3.85 oz | 0.24 lbs
IDY 0.51 g | 0.02 oz | 0 lbs | 0.17 tsp | 0.06 tbsp
Salt 4.47 g | 0.16 oz | 0.01 lbs | 0.8 tsp | 0.27 tbsp
Dry Milk 7.15 g | 0.25 oz | 0.02 lbs | 4.97 tsp | 1.66 tbsp
TOTAL 300 g | 10.58 oz | 0.66 lbs | TF = 0.06874 KING ARTHUR BREAD FLOUR
-NO dry milk used
Flour (100%): 183.11 g | 6.46 oz | 0.4 lbs
Water (61.0563%): 111.8 g | 3.94 oz | 0.25 lbs
IDY (.282895%): 0.52 g | 0.02 oz | 0 lbs | 0.17 tsp | 0.06 tbsp
Salt (2.5%): 4.58 g | 0.16 oz | 0.01 lbs | 0.82 tsp | 0.27 tbsp
Total (163.839195%): 300 g | 10.58 oz | 0.66 lbs | TF = 0.06874
-Both doughs were kneaded for 5.5 mins and very sticky to transfer out, but KABF was not as bad as the seemingly more hydrated Sam’s dough.
-A cold fermentation for 7 d in the fridge was done in covered 1 qt bowls.
-I preheated the oven to 500°F with a stone on the bottom rack for 1 h.
-Meanwhile, I forgot to lookup a NY style sauce recipe, so I quickly made up a sauce:
• 28oz can Classico Crushed Tomatoes
• 1/2 tsp. ea. of dried Basil and Oregano
• 1 Tbsp white sugar
• 2 dashes dried Red Cayenne Pepper
• 1 dash Garlic Powder
I opened the can, pureed the sauce right in the can with a stick blender, added all the dry ingredients, mixed and let sit at room temp for about 30 min.
-I used only Semolina flour to dust and stretch the dough, and I also used it to rub on the wooden pizza peel.
-Once on the peel, I added ½ cup of sauce per pie and used part skim, added low moisture Mozz and a touch of medium cheddar (cheese wasn’t measured).
-After baking each for 7 min at 500°F on the stone, I let them sit for 3 min, then sliced.Overall Impressions
-The Sam’s Bread Flour + Dry Milk pie was disgusting! It didn’t brown more from the milk like I hoped it would and it actually looked a bit whiter in color than the KABF recipe. It was also much more difficult to work with the dough. The KABF recipe was pretty good in flavor and texture, although in both cases the edge crust didn’t puff up like I was hoping it would. The sauce tasted excellent, and I’ll continue to use it because it was so easy (no straining of water or technical mass measurements).
I enjoyed Glutenboy’s recipe, so I’ll hold onto this one and perhaps try to compare it to another NY style crust recipe while still using my simple sauce recipe in the future. I really like NY style crust, so I might look around at other grocery stores for 5 lb high gluten flours (rather than dealing with supplementing the flour). They are fun to make, using the pizza peel and stone, and the lack of oil and sugar in the dough keeps the dough recipe simple too.