A good day for New York

[TakeTheCannoli]

Not only did the Giants win (woot!) but I made the best pizza of my life.

I used Pete’s adjusted Tom Lehmann NY Style recipe and tried a few experiments with it.  On Thursday evening, I made two dough balls and put them in the fridge.  I made two more dough balls on Friday evening, stuck those in the fridge, too.  Then I made two more dough balls on Saturday afternoon, 24 hours before I’d be using them, and stuck ‘em in the fridge.

Yesterday afternoon, I took all of the dough balls out and set them on the counter to warm up for a little over an hour.  Then I started stretching out the dough and making some pizzas.  I didn't notice much difference between the various batches of dough other than maybe a slightly greater tang in the Thursday dough.  They all stretched out easily and baked up nicely.  They all had a good chew and that wonderful, distinctive crunch.  (Ooooh, I could hear it as I was cutting each pie.  And I could feel just the right amount of resistance to my pizza cutter.  How exciting!)

My first pie was wonderfully thin, stretched to a full 16” – which was too big for my pizza peel.  I managed to wrangle it onto my stone, though, and was amazed with the results.  However, I was too afraid to keep trying to finagle over-sized pizzas with my too-small peel so I just stretched out the rest to 14”.  Of course, this made the pies thicker than I wanted.  Still good but not quite as good as that first pie.  (I’ve already scaled down the recipe so I can make 14” pies that thin next time.  )

[Pizza3.14]

Your pizza looks great.  Is "next time" scheduled for next weekend vs. San Fran?  I'm a Pats fan and my dough for game day is in the fridge.  Hope your next pizza is as good as the last and for a super bowl rematch! 

Greg

[TakeTheCannoli]

Is "next time" scheduled for next weekend vs. San Fran? 

How did you ever guess?   

We still have too much pizza left over now for me to start a new batch of dough (My husband never thought he'd get tired of pizza!) but I'll be working on it soon.

[chickenparm]

Pizza looks GREAT!!!
 

NY Giants Fan here myself.Hope they Beat SF next week.
 

[Chicago Bob]

Cannoli,

Great looking pies and very nice pics,thanks.

Could we please get your bake parameters;type of oven,temp.,time,stone,etc.? Thank you.

Bob

[TakeTheCannoli]

Oh, sure.  Sorry.  I’m still new to this so I’m not quite sure what info is needed.

Let’s see...  All pizzas were baked on a pizza stone (don’t know any info on the stone, sorry) in my electric oven at 550 for about 6 - 7 minutes.  I used corn meal on my peel, btw.  The sauce was homemade (onion [left in large chunks so just there for flavoring while cooking the sauce; not put on pizzas] sautéed in olive oil, minced garlic, canned crushed tomatoes, basil, oregano, salt, and a smidge of sugar) and the cheese was, honestly, what I had on hand, some Polly-O, some store brand mozzarella. 

[Essen1]

TTC,

Very nice job! Congrats. You're on the right track, it seems.

[Essen1]

NY Giants Fan here myself.Hope they Beat SF next week.
 

Uhm,....no.

The Giants will experience the same fate as the Saints. Sorry, Bill. 

[Pete-zza]

Christine,

I agree with the others. You did a very nice job. Can you tell me which adjusted Lehmann NY style dough recipe you used?

Peter

[TakeTheCannoli]

I used this one:

     12 oz. high-gluten (KA Sir Lancelot) flour (about 2 1/2 c.)
     8 oz. water (about 1 c.) (about 67% hydration)
     0.21 oz. salt (about 1 t.)
     0.12 oz. olive oil (light) (about 3/4 t.)
     0.020 oz. instant dry yeast (about 1/4 t.)
     Thickness factor (TF) = 0.10

I think you said in your write-up that you didn't like this one as much as an earlier version but I decided to try it anyway just to see how the lower yeast recipe would work out.  I tend to be very heavy-handed with yeast in my breads and pizza crusts so this was just a little experiment to satisfy my curiosity.   

[chickenparm]

Uhm,....no.

The Giants will experience the same fate as the Saints. Sorry, Bill. 

We shall see!
 

Btw,if the Giants lose,I will root for SF afterwards.
 

[Essen1]

We shall see!
 

Btw,if the Giants lose,I will root for SF afterwards.
 

That's right. May the better team win (pssst...it's gonna be the 49ers) 

If the Niners lose and the Pats win, I'll be definitely rooting for the Giants. Can't stand the Patriots, the "Golden Boy" Brady and their head coach despite them being a great football team.

I apologize to TTC, though. I did not mean to hijack Christine's thread. I posted one where all the football fans can chime in here:

http://www.pizzamaking.com/forum/index.php/topic,17281.0.html