Author Topic: My New York Pizza Experiments  (Read 6904 times)

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Offline jeffereynelson

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Re: My New York Pizza Experiments
« Reply #40 on: July 12, 2013, 12:31:54 AM »
Here is my first pizza that I would classify as Neo-Ny or Elite NY or whatever you want to call it, so I wanted to share. I don't think the terms have any dictionary definition and can be ambiguous. These cooked in about 2:15, way faster than I was planning. I kicked the grill up a little and when I came back to launch the stone had reached 800. Nevertheless, it was a great same day pizza.

EDIT: you can see I pulled it out around a 1/2 turn too early haha


Offline Jackie Tran

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Re: My New York Pizza Experiments
« Reply #41 on: July 12, 2013, 01:06:07 AM »
Dude......that pie looks righteous!  :drool:

Offline jeffereynelson

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Re: My New York Pizza Experiments
« Reply #42 on: July 12, 2013, 09:52:23 PM »
Thanks Chau

Online tinroofrusted

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Re: My New York Pizza Experiments
« Reply #43 on: July 12, 2013, 10:08:42 PM »
Fantastic Jeff.  I am very happy that we can really start making some great NY style pizzas with the Blackstone.  I am partial to NY over NP (although I am starting to waver a bit on that) but I had never been able to get that really great char that you see on a NY elite pie. Now we can do it, as demonstrated by your pizza.  Well done. 

Offline Jackie Tran

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Re: My New York Pizza Experiments
« Reply #44 on: July 12, 2013, 10:12:17 PM »
What flour and hydration did you use?  Please talk about the dough method as well so I can have a little study.  ;)

Offline pythonic

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Re: My New York Pizza Experiments
« Reply #45 on: July 13, 2013, 07:48:39 AM »
Excellent pie Jeff.  Are you using steel and broiler to bake these?

Nate
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Offline Tscarborough

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Re: My New York Pizza Experiments
« Reply #46 on: July 13, 2013, 02:05:01 PM »
Pretty sweet, 2 minute puts it firmly in the Neo-NY camp.

Offline jeffereynelson

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Re: My New York Pizza Experiments
« Reply #47 on: July 13, 2013, 08:38:09 PM »
@Chau- The flour was the oh so amazing Sams Club bread flour haha. And the hydration was 62, that seems to be my go to. I used my normal method. Did you see my post in the BS thread from when you had sent me the PM on workflow before?

@Nate- thanks, and I used the blackstone. I don't really have use for my steel anymore.

Offline Jackie Tran

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Re: My New York Pizza Experiments
« Reply #48 on: July 14, 2013, 02:22:47 AM »
I guess I missed it.  I Looked at your posts but can't seem to locate it.   Can you post a link to it?  Thanks.

Chau

Offline jeffereynelson

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Re: My New York Pizza Experiments
« Reply #49 on: July 14, 2013, 03:52:21 AM »
Okay took a bit of finding, but here is the link, it has the mixing times and pics you asked for. Reply 495

http://www.pizzamaking.com/forum/index.php/topic,25127.495.html

Also, here is a 2 day cold rise that is from the same dough as the above the pizza at the top of this page. It was cooked closer to 4 minutes as opposed to just over 2 for the other.



Offline Jackie Tran

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Re: My New York Pizza Experiments
« Reply #50 on: July 14, 2013, 09:12:51 AM »
Thanks Jeff.  How chewy is the crust?  Is it tough when it cools?  Have  you tried any oil in your dough?

Offline jeffereynelson

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Re: My New York Pizza Experiments
« Reply #51 on: July 14, 2013, 12:54:38 PM »
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?

Offline dmcavanagh

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Re: My New York Pizza Experiments
« Reply #52 on: July 14, 2013, 01:06:12 PM »
@jeffereynelson, you are pushing me toward a Blackstone. Probably won't happen this year, but look out next spring!

Offline dmcavanagh

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Re: My New York Pizza Experiments
« Reply #53 on: July 14, 2013, 01:07:58 PM »
btw, please try a 3-5 day cold ferment, what do you have to lose?

Offline jeffereynelson

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Re: My New York Pizza Experiments
« Reply #54 on: July 14, 2013, 01:12:28 PM »
btw, please try a 3-5 day cold ferment, what do you have to lose?

I will I used to do them a lot. I just get so impatient because the experimenting is a lot of fun with the blackstone haha! I'll make sure I get a long ferment in.

Offline dmcavanagh

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Re: My New York Pizza Experiments
« Reply #55 on: July 14, 2013, 01:58:27 PM »
here's my battle plan Jeff, I do a lot of cooking on Sunday, then I'm all set for the week ahead. On Monday afternoon I'm free to make my pizza dough, and into the fridge it goes. By Thursday, I've used up the foods I cooked on Sunday, so the timing is just right for a three day fermented dough on Thursday night. I always make two doughs, so I still have one left for the weekend! 8)

Offline bfguilford

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Re: My New York Pizza Experiments
« Reply #56 on: July 14, 2013, 02:47:39 PM »
@jeffereynelson, you are pushing me toward a Blackstone. Probably won't happen this year, but look out next spring!

Me too. I love the look of the Neo-NY... my kind of pie!

Barry
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Offline Johnny the Gent

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Re: My New York Pizza Experiments
« Reply #57 on: July 14, 2013, 03:14:24 PM »
Now those are some pies I'd like to eat. Great work!

J
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Offline redox

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Re: My New York Pizza Experiments
« Reply #58 on: July 14, 2013, 03:18:31 PM »
Here is my first pizza that I would classify as Neo-Ny or Elite NY or whatever you want to call it, so I wanted to share. I don't think the terms have any dictionary definition and can be ambiguous. These cooked in about 2:15, way faster than I was planning. I kicked the grill up a little and when I came back to launch the stone had reached 800. Nevertheless, it was a great same day pizza.

EDIT: you can see I pulled it out around a 1/2 turn too early haha
These are the kind of pies I want to make! And one of the big reasons I bought a BS oven. I'll try NP at some point, I'm sure, but right now I prefer NY style. Thanks for posting these.

Offline jeffereynelson

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Re: My New York Pizza Experiments
« Reply #59 on: July 14, 2013, 04:51:27 PM »
Thanks for all the kind words guys. It means a lot.


 

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