Well I just made my first post in the New Forum Member section and now it's time for my first post about what we really care about, PIZZA! As I mentioned in my post in the new member section, my goal is to perfect new york style pizza and eventually incorporate at least one thing that will be unique to MY pizzas. I'm not sure what that is going to be but I will figure it out through trial and error. But first, I must perfect new york style. So here goes nothing.
The first picture is my first attempt at new york style pizza in my apartment. I was extremely pleased with it. It turned out to be approximately 14-14.5" which I know is small but is all my smaller pizza peel can handle right now. I have a 16" stone so as soon as I get a larger peel I should be able to make 16" pies. My recipe:
KABF Flour (100%):
Water (60%):
IDY (.2%):
Salt (1.5%):
Olive Oil (1.5%):
Sugar (1.5%):
Total (164.7%):
To Make: 2 15" w/ .07 TF and 3% bowl residue
Each dough ball: 360g
I make all of my doughs in a Cuisinart food processor. I originally started making dough in the standard Kitchen Aid Standing mixer with mixed results. Since switching to the food processor I have never looked back. I combine all dry ingredients in the food processor and then drizzle in the water. I kneaded the dough in the processor for 15 sec, two times. Then I allowed the dough to rest for 10 min. I then added the olive oil and kneaded for 15 sec, three times. The dough was extremely smooth and easy to work with by this point. I allowed it to rest for 10 min and then it was smooth as a baby's butt!! The dough was balled and placed in the fridge for three days.
The pizza cooked on a 530 deg stone for 3:30 min. I then moved the pizza to a rack directly under the broiler and cooked for an additional 4:30 min. I was surprised that I was very satisfied with the results. I thought the dough was going to be tough after baking for 8 min, but it wasnt. I guess that is one thing that I don't know if I'm on board with for true new york style, slightly tougher and leathery dough. I still want my dough soft and tender but with a slight crisp on the bottom. I think I am ultimately looking for about a 4 min pizza.
Ultimately I was very satisfied with my first pizza in the apartment. *Note: it was supposed to be half pepperoni but as you can see the pepperoni slid into the middle and all over the place!
