My New York pizza

[Ev]

Great looking pizza, Lance!

[JD]

Lance,

Your original topic was an effort to try and increase crust coloration. It looks like you succeeded, but I can't find any post of yours that indicates how you figured it out. Was there one piece of advice that you took that gave you more color?


Nice looking pies by the way!

[Lance]

Thank you both for complements.

 I am getting a little better color but its far from perfect. I just raised the pizza stone closer to the top of the barbecue, so I can get more top heat. i might raise it a little more but its all ready way up there. It also could be the flour, It seems like BFBF flour dosen't brown that easy, and maybe OO Caputo might brown easier,  But the mix of flour does make a good crust.
Lance

[c0mpl3x]

a quick 'make it 5:10pm, have it out of the oven at 6:45' NY sorta deal

400g HG
250g water
6g salt
3g yeast
3g oil
4g sugar

pour, mix, get to smooth yet slightly rough ball stage.
let rest for 20min covered (do not handle the dough!)
lightly oil hands/surface, remove dough.  flatten out, do a modified knead/s&f 6 times in a hex shape
let rest 10min, repeat.  press down to hold shape
place in lightly oiled surface/bowl, cover. 
(45min rest and rise period) remove, stretch.  stretched in a 50/50 of cornmeal/flour, with newly seasoned screen crumbies in the stretch media

baked at 550 in home oven (roughly 425 in commercial oven, based on time)

[Pete-zza]

c0mpl3x,

Very nice for an emergency dough. Made by the pro that you are.

How did the pizza taste? Also, what are "crumbies in the stretch media", and what was the final size? And what type/brand of flour did you use? I assume the yeast was instant dry yeast (IDY).

Peter

[c0mpl3x]

c0mpl3x,

Very nice for an emergency dough. Made by the pro that you are.

How did the pizza taste? Also, what are "crumbies in the stretch media", and what was the final size? And what type/brand of flour did you use? I assume the yeast was instant dry yeast (IDY).

Peter

tasted fantastic.   the crumbies, are seasoned cornmeal and flour from when i re-seasoned my screens.   it was 23.5oz, stretched to 16"

i used sams club HG (all i use), the yeast was IDY fleischmans, oil was bertoulli EVOO, salt was kosher DC, and sugar is el-cheapo white.

[Lance]

This is the same pizza dough as above I just re balled it the night before so it was cooked like 18 hrs after the re ball, and it was not as good as the one that was cooked in 8 to 10 after the re ball. the dent in the dough ball is from me dropping my phone on to it.
Lance

[Lance]

So I went out and got some more power Flour to cook with, I was going to get some Mondako flour to go with, but they only had 50Lb bags, to much flour for me. So the pizza's I made tonight are straight power flour and a 50/50 mix with Gold Medal better for bread flour. Both were the same hydration of 65% and .25% IDY and 2% salt and oil.

 The PF only pizza was harder to open, but it opened fine, it had a sweeter taste than the other pizza. I definitely will do a 70/30 or 60/40 next time, with more Power flour. The mixed crust really opened supper easy. The dough was in the fridge for 3 days. first pizza was cooked for 4:20 second for 4:40. I hope they will get the smaller bags of Mondako flour in as I have always thought the BFBF was better by it self.

Lance

[Lance]

Well today day I made some more pizza, but this time 65% PWRFLR and 35% BFBF, I upped the hydration to 67%,but the dough still didn't not seem to be very wet. It was a very good tasting pizza. It was better than the 50/50 blend I had made before, I ate it all. My next pizza's are going to be using a new flour, here's hopping its good, its Pendleton Morbread flour 12% protein, and I want to see if its tastes as good or better than the other bread flours I have tried.

Lance

[Lance]

So I got some new flour and I tried it, by itself and mixed, both flours are Pendleton mills. Power Flour and Morbread flour. The Morbread flour made a lightly crunchy crust with a soft center it was good but not great. the 50/50 mix was ok but the 65/35 mix was way better. It also seems like this Pendleton flour browns better the The Better for Bread flour I have used, but I did baked these longer then I do most of the time 5:30 ish bakes.
Also with these last pizza's I ferment in bulk for 48 hrs and balled them for the last 24hrs.
Lance