Author Topic: My New York Pizza Experiments  (Read 7434 times)

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Offline Ronzo

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Re: My New York Pizza Experiments
« Reply #60 on: July 14, 2013, 05:07:26 PM »
Dude......that pie looks righteous!  :drool:
I'd have to agree. Downright beautiful.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline MightyPizzaOven

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Re: My New York Pizza Experiments
« Reply #61 on: July 15, 2013, 07:41:05 AM »
Looks really good Jeff. did you use whole milk moz. cheese?
Bert,

Offline Jackie Tran

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Re: My New York Pizza Experiments
« Reply #62 on: July 15, 2013, 09:54:05 AM »
Oh I did make a change, you reminded me. This recipe was

62 H20
.2 IDy
2.5 Salt
2 Sugar
1 Oil

Do you have a set recipe right now?

I do but Im always trying to mix things up.

Offline jeffereynelson

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Re: My New York Pizza Experiments
« Reply #63 on: July 15, 2013, 02:33:07 PM »
Looks really good Jeff. did you use whole milk moz. cheese?

Ya I did use WM Mozz.

Chau- Do you have a link to your current go to recipe and workflow?

Offline Jackie Tran

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Re: My New York Pizza Experiments
« Reply #64 on: July 15, 2013, 03:12:10 PM »
I don't Jeff but next time I make NY pizza in my BS, ill post up the recipe.

Offline redox

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Re: My New York Pizza Experiments
« Reply #65 on: July 15, 2013, 03:37:11 PM »
I don't Jeff but next time I make NY pizza in my BS, ill post up the recipe.
I'd be very interested in that, too.

I'm glad I caught my typo: "I'd be very interested in that, tool" is no way to ask for something.  ;D
« Last Edit: July 15, 2013, 03:41:11 PM by redox »

Offline Jackie Tran

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Re: My New York Pizza Experiments
« Reply #66 on: July 15, 2013, 03:50:01 PM »
Lol.  I've been called worse. 

Offline jeffereynelson

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Re: My New York Pizza Experiments
« Reply #67 on: July 27, 2013, 10:31:55 PM »
Okay so here is an experiment I have planned to look at how my dough behaves in the BS with different amounts of fermentation. I am going to try my best to not change the other factors besides the fermentation time, but it could be a little tough since you can't set the BS to an exact temp. I am shooting for a stone temp between 650-700F resulting in an about 4 minute bake.  The differences may be in taste, but I imagine we will see some that are visual too.

I have 4 dough balls to use, but I haven't decided on the schedule of when I will use them. Maybe like a 1 day, 2 day, 3 day, and 5 or 7 day. If anyone has an opinion on this I'd love to hear it.

Here is the recipe

100% KABF
63% H20
.2% IDY
2.5% Salt
2% Sugar
2% Oil

This is the first one of the set. It was just under 24 hours. About half the time in the fridge and the half out. The pizza was a little tougher than I like and it was the first time I had launching issues in the BS so it was very oval. I noticed some very good blistering from the pizza and that is something I like. It was a little tough for my own taste. I like a bit of crunch but for the pizza to tear easily. Hopefully extra fridge time helps with this. We will find out. The bottom was great, and it had about the perfect integrity I look for in slice characteristics. The dough was quite flavorless as expected.


Offline Ronzo

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Re: My New York Pizza Experiments
« Reply #68 on: July 27, 2013, 10:48:46 PM »
Jeff... that's the real deal right there. Beautiful.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://ronlennex.com/ - http://pinterest.com/NewTexianBrew

Offline norma427

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Re: My New York Pizza Experiments
« Reply #69 on: July 27, 2013, 11:01:20 PM »
Jeff,

That sure looks very tasty!

Norma
Always working and looking for new information!


Online tinroofrusted

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Re: My New York Pizza Experiments
« Reply #70 on: July 28, 2013, 02:10:08 AM »
This should be an interesting experiment.  Appearance-wise, the first one looks like it's just about perfect. The cheese looks great on there.  Nice color on the crust too. 

Looking forward to the next one!

Regards,

TinRoof

Offline Chicago Bob

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Re: My New York Pizza Experiments
« Reply #71 on: July 28, 2013, 08:41:29 AM »
Honest question...are there many NY style pizzerias making pies with the amount of browning/char on the bottom of Jeff's pizza? And if so are those places in NY or from an area near NY. I've never had a pizza like that but I notice there are is always some veteran members enjoying the pics whenever a pie like this comes up on the forum.
« Last Edit: July 28, 2013, 08:43:19 AM by Chicago Bob »
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Offline waltertore

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Re: My New York Pizza Experiments
« Reply #72 on: July 28, 2013, 09:37:52 AM »
They sure are nice looking pies but I never saw a bottom or burned edges like that growing up unless we overcooked it and or the occassional person that asked it to be well cooked.  Star Tavern, in Orange, NJ, was the only place that burned and still does, the edges and bottom more than a normal pie.  They also roll out the dough with rolling pins, and bake them for a few minutes on modifed deep dish pans that are oiled.  Also their toppings and sauce go right to the edge.  I began my pizza eating just outside of NYC in Essex County NJ in the late 50's.  I left in the mid 70's as a wild teen.  I guess things change over time.  All my family still lives there so I go back for visits regularly and there have been lots of changes from my memories.  There wasn't a wood fired oven craze like there is today there and basically all you could get on a pie was cheese, mushrooms, sausage, and anchovies.    Also the quality of the pies have gone way downhill IMO.  You have to really know where to go now or you can get a real piece of junk pie.  It use to be much more consistant across the board with quality.  I go home now with a short list of where I will eat pizza.  I think many people here try to catch inbetween the WFO and traditional deck oven because the WFO thing has really been heralded as the ultimate pizza experience.

star tavern - A couple miles from where I grew up
http://startavern.net/photos.html

here is another great pizzeria that was in my hometown.  I haven't been back to it since the early 80's. My parents moved to the shore area and I  heard it has gone downhill.  Back in my youth this place was top notch. I washed dishes there so ate a lot of pies.  They wouldn't let me make pizzas because I was too young to be respected.  As I read the history of the place page it sounds like they might be back to making good pies?
http://soreservoir.com/history.html

http://soreservoir.com/

PPS:  I forgot about the coal oven places in NYC.  they always had had a burn to them.  I rarely went into NYC for pizza because I had too many in our area.

« Last Edit: July 28, 2013, 01:46:14 PM by waltertore »

Offline jeffereynelson

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Re: My New York Pizza Experiments
« Reply #73 on: July 29, 2013, 09:56:06 PM »
Thanks for the kind words guys.

Bob- ya the bottom is darker then I am shooting for. I am still trying to dial in the bottom with that long of a bake in the BS. The good part is that it doesn't taste burnt at all. Hopefully I can balance it out a bit. 


 

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