Politon's NY Pie

[politon]

Hi, newbie here. I've been baking pizza for about 5 months. This was dinner last night; Pepperoni, WMLM Mozz, with sautéed red onion and jalapeños. The dough was strictly flour, water, yeast, and salt; no enrichment in the ingredients or handling. The stone was ~560F, 8 minute bake. My girlfriend hand tossed the pie.

Gratzi,

--Paul

[RobynB]

That looks delicious!  You must be pretty happy with it 

[TXCraig1]

Paul, that pie looks great. How did it taste? You're lucky to have a GF who is interested in pizza. My wife hates it with a passion almost as strong as mine for it! 

[politon]

That looks delicious!  You must be pretty happy with it 

Thanks Robyn!

Paul, that pie looks great. How did it taste? You're lucky to have a GF who is interested in pizza. My wife hates it with a passion almost as strong as mine for it! 

Thanks Craig! It's tasted great, very flavorful. The dough was cold fermented for 48hrs.

Very lucky, thank you. We cook together nightly and usually bake one or two pizzas a week.

[politon]

3 minute bake @ ~765F, our first time using the cleaning cycle... AMAZING! Will try again for dinner tonight...2 minutes perhaps?

[jeffereynelson]

How long did you preheat the oven for before using the clean cycle? 765F seems a little low, maybe just the difference in ovens. When I've used the clean cycle 60 seconds bake were not too difficult to achieve.

Nonetheless, your pizzas look good.

[Ev]

Nice looking pie. That empty pan tells the story, doesn't it?

[chickenparm]

 

Looks great!!

[scott123]

I don't normally recommend these, but if you're going to bake in the high 700s, then I recommend either a screen or a less conductive stone to delay bottom baking.

[TXCraig1]

How hot does it get in your kitchen with a 765F oven?

[politon]

How long did you preheat the oven for before using the clean cycle? 765F seems a little low, maybe just the difference in ovens. When I've used the clean cycle 60 seconds bake were not too difficult to achieve.

Nonetheless, your pizzas look good.

We used the clean cycle upon power on. The stone was 791F after 30 minutes. Because it was our first time using the clean cycle, we thought that we needed to shift it into bake mode prior to baking the pie. All that did was cause delay while the oven cooled prior to shifting from clean to bake. When the pie finally entered the oven, the stone was ~765F.

Good to know that 60 second bakes are possible. Thanks!

Nice looking pie. That empty pan tells the story, doesn't it?

It does!

Looks great!!

Thanks!

I don't normally recommend these, but if you're going to bake in the high 700s, then I recommend either a screen or a less conductive stone to delay bottom baking.

We need to look into a screen, thanks!

How hot does it get in your kitchen with a 765F oven?

During the bake, it really isn't too noticeable. The ambient temperature in the kitchen increased by ~3 degrees.

Dinner tonight was interesting. Shorter bake, but it wasn't as tasty.

This was a 2 minute bake, the stone was only ~691F after 30 minutes as compared to 791F during lunch. I suspect that our Pacific Northwest weather patterns may have been in play.

[TXCraig1]

When you say "wasn't as tasty," how so? The pie looks great, and the undercarrage looks almost perfect.

CL

[politon]

When you say "wasn't as tasty," how so? The pie looks great, and the undercarrage looks almost perfect.

CL

It's difficult to articulate, except to say that it was as big of a difference in flavor complexity as a quick dough versus one with proper fermentation. Both pies came from the same fermented dough, yet we were literately giddy over the first. Even though the undercarriage was too dark, it tasted wonderful. The second pie looked a lot better, but it was just okay in comparison.

Were preparing a quick dough for lunch and will ensure it bakes at 765F+ to see if the high temp produces a superior pie.

--Paul

[politon]

We made a 3hr. quick dough, no enrichment. This was a 2.5 minute bake. At the point the pizza hit the stone it had cooled to ~774F. Too much browning on the bottom again. Next time we'll try 2 minutes. The oven had pre-heated for ~2hrs. on the clean cycle. It was surprisingly tasty. Not as good as a fermented dough, but obscenely good for a quick dough. High heat seems to be key.

[TXCraig1]

Maybe you can stick a screen under it halfway through the bake?

[politon]

We tried parchment paper last night and it worked! 

This was a 2 min. bake at 791F, rotated halfway though. The ~310g ball was tossed to 13", it was so thin that you can see pepperoni and sauce from the bottom of the pizza. The crust was crispy on the exterior and soft, airy, and moist in the center. It didn't dry out or become hard as the pizza cooled. Even though the undercarriage achieved a nice char and crisp texture, it remained fold-able and chewy.

Gratzi,

--Paul

[jeffereynelson]

Nice job! That one looks a lot better

[politon]

Thanks Jefferey!

[politon]

Last night we heated the stone to 800F and did a 90 second bake without parchment paper. ~350g KABF ball hand tossed to 13", no enrichment, 24hr. cold ferment, topped with LMWM moz, pepperoni, jalapenos and shallots. It was delicious -- thin, chewy, with a moist crumb.

[TXCraig1]

That crumb looks really nice - light and tender. I love the super thin outer shell.

CL