Author Topic: WFO NY-style pies  (Read 5702 times)

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Offline bakeshack

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Re: WFO NY-style pies
« Reply #25 on: May 09, 2012, 01:28:03 AM »
 
Boy oh Boy do those pies look delicious  :pizza: I wish there were a way you could email me two of those mushroom and pepperonis. I'd gladly PayPal you 30 bux 

 :-D Thanks Gizz! 


Offline bakeshack

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Re: WFO NY-style pies
« Reply #26 on: May 09, 2012, 01:43:08 AM »
Marlon, thank you for the added info.  I'm sure it will be very useful to a lot of members who want to do NY style in the wfo, especially with style like yours.

To answer your question about the reheat.  I just toss a slice right on the stone into a corner somehwere and let it sit for a minute or two.  I usually do not have a problem with cheese melting all over the place b/c I top these pies pretty light.  

But if you are having issues, you can try this.  Place your turning peel on the hearth for a few minutes, then place 1-2 slices on the turning peel and return to the hearth.  I'm sure the metal turning peel will transfer the heat very well.   I have also use the GI slotted metal peel for reheating slices on the hearth and over an open flame.   :-D

I have a wooden peel for launching pies so I don't use the GI metal peel anymore.  

Hope that helps.  Here is a short video of the crispiness of a reheated slice.
 
http://www.youtube.com/watch?v=VRAIfLeN-Qw&feature=youtu.be


Chau

Thanks for the video Chau!  That looks really good!  The issue I'm encountering during the reheat is mostly the undercrust being so thin, it sticks to the hearth and gets really difficult to pull out using the metal peel.  The tip usually gets left behind.  I make 18" pies for this style so when I reheat a larger slice (quarter pie), I don't have any issues.  Next time, I will leave it in longer to get as crispy as yours to eliminate any sticking.  

Marlon

Marlon

Offline BrickStoneOven

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Re: WFO NY-style pies
« Reply #27 on: May 09, 2012, 01:14:59 PM »
Thanks for the video Chau!  That looks really good!  The issue I'm encountering during the reheat is mostly the undercrust being so thin, it sticks to the hearth and gets really difficult to pull out using the metal peel.  The tip usually gets left behind.  I make 18" pies for this style so when I reheat a larger slice (quarter pie), I don't have any issues.  Next time, I will leave it in longer to get as crispy as yours to eliminate any sticking.  

Marlon

Marlon
I'd have the same problem when reheating neapolitan slices, the slice would stick to the hearth like there was glue there. Most of the time they came off easy, the only part that would get lost is the tip. A metal spatula works really well for these situations. Sometimes I'll throw them on a metal pizza tray when reheating also.

Offline Jackie Tran

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Re: WFO NY-style pies
« Reply #28 on: May 11, 2012, 07:38:17 AM »
You guys might trying eating the tip first before reheating.  :-D  That's if the slice is for you.  If it's for a guest, you can still do that, you just might have to tell them the tip came off in the oven....

Offline bakeshack

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Re: WFO NY-style pies
« Reply #29 on: August 11, 2012, 10:35:00 PM »
I haven't made this a while . . .

50% CM HG Flour
50% CM AP Flour
63% Water
0.25% Cake Yeast
2% Salt
2% Lard

Hand mixed/kneaded.  Bulk fermented for 2 hrs at RT.  Balled then into the fridge for 72 hrs.  Baked at around 700F for about 4 mins. 

This is my favorite topping combo - smoked pepperoni, fennel sausage, mushroom, fennel pollen. 

Offline TXCraig1

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Re: WFO NY-style pies
« Reply #30 on: August 11, 2012, 10:53:21 PM »
That looks awesome. I'm a sucker for a well-done pie.

I've been thinking about lard ever since I started playing with the MPO. How does it compare to shortening or EVOO in the final product?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline bakeshack

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Re: WFO NY-style pies
« Reply #31 on: August 11, 2012, 11:31:02 PM »
Thanks, Craig!  The lard is very similar to shortening with the final product.  It doesn't have the aftertaste that I get with EVOO especially with the high heat bakes.  The crumb also seems more moist. 

Offline Vesuvi0

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Re: WFO NY-style pies
« Reply #32 on: August 12, 2012, 01:25:29 AM »
Those pies look absolutely PRO.

I can only imagine how excellent those have to taste!!!
Vesuvi0

scott123

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Re: WFO NY-style pies
« Reply #33 on: August 12, 2012, 08:15:15 AM »
Marlon, it's a little too much undercrust char for me, personally, but the top is the usual stunning.

I'm curious, how do you like this char compared to your previous attempt?  Do you think you'll be sticking with this much color?

You're in California, correct?  No chance for bromate?  :)  You're crumb is looking stupendous, so I don't see bromate buying you much, but you might see an ever so slight improvement.


Offline bakeshack

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Re: WFO NY-style pies
« Reply #34 on: August 12, 2012, 01:36:09 PM »
Thank you Scott! I think the undercrust pic was from a reheated slice so it got a bit more char although I still liked it.  Here is a pic of the undercrust right out of the oven.  I think the magic number is just below 700F on the floor at 4-4.5 mins. 

I would love to try bromated flour if I can get my hands on them.  The AT flour I can get from NYbakers.com is non-bromated I believe.  I'm just curious what does bromate exactly do to the flour's performance compared to non-bromated? 

Marlon




scott123

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Re: WFO NY-style pies
« Reply #35 on: August 12, 2012, 02:56:16 PM »
That's better. It's still just a titch too much char for me, but I think I might be in the minority.  I know I'm in the minority compared to those that prefer Neapolitan pizza.  Craig has already chimed in, but I think that amount of undercrust char would have Kelly and Paulie Gee doing back flips. Maybe. I think anyone with a Neapolitan lean would go crazy for that, while the NY leaners might want a tiny bit less char.

I'm sure the AT from NYbakers is unbromated.  You can get bromated AT shipped from Pennmac, but I don't think it's worth it- and especially not for you, with the results you're getting.  If you do, for any reason, travel West of the Rockies, I'd keep bromated flour in mind. Otherwise, I don't think you can get any more authentically NY than what you're making.

Offline bakeshack

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Re: WFO NY-style pies
« Reply #36 on: August 12, 2012, 03:14:21 PM »
Scott, thank you very much for the generous compliments!  Now, I'm going to do some back flips.   :-D


Offline bakeshack

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Re: WFO NY-style pies
« Reply #37 on: August 12, 2012, 03:19:21 PM »
Those pies look absolutely PRO.

I can only imagine how excellent those have to taste!!!

Thank you very much!

Offline Glutenboy

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Re: WFO NY-style pies
« Reply #38 on: August 12, 2012, 03:45:39 PM »
Beautiful!  You ALMOST achieved smell-o-vision!!!  ;D
Quote under my pic excludes Little Caesar's.

Offline bakeshack

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Re: WFO NY-style pies
« Reply #39 on: August 12, 2012, 05:35:36 PM »
Beautiful!  You ALMOST achieved smell-o-vision!!!  ;D

 :-D thanks!

Offline Tscarborough

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Re: WFO NY-style pies
« Reply #40 on: August 12, 2012, 05:56:42 PM »
Man that looks good.  Now I want pizza.

Offline bakeshack

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Re: WFO NY-style pies
« Reply #41 on: August 12, 2012, 08:27:22 PM »
Man that looks good.  Now I want pizza.

Thank you!


Offline bfguilford

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Re: WFO NY-style pies
« Reply #42 on: August 13, 2012, 08:39:57 PM »
Those are some absolutely beautiful looking pies! Happy to see someone else using Central Milling flour. I haven't tried the HG yet (I've been using ABC malted and Type 85 malted). I'll have to give the HG a try in my next order.

Barry

Light travels faster than sound. That's why some people appear bright until you hear them speak.

scott123

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Re: WFO NY-style pies
« Reply #43 on: August 13, 2012, 09:23:19 PM »
Barry, WFOs have a multi-directional heat aspect that produces slightly better NY pies than home ovens, but, with your setup, you can make something very close to this. And, although you can obviously get these results without bromated flour, as you're seeing Marlon doing, if you do have access to bromated flour, use it. I don't know how long Marlon's been doing this, but getting this kind of crumb with unbromated flour isn't something you achieve overnight.  Bromate will trim that learning curve considerably.

Offline bfguilford

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Re: WFO NY-style pies
« Reply #44 on: August 17, 2012, 02:00:51 PM »
Barry, WFOs have a multi-directional heat aspect that produces slightly better NY pies than home ovens, but, with your setup, you can make something very close to this. And, although you can obviously get these results without bromated flour, as you're seeing Marlon doing, if you do have access to bromated flour, use it. I don't know how long Marlon's been doing this, but getting this kind of crumb with unbromated flour isn't something you achieve overnight.  Bromate will trim that learning curve considerably.

Scott: If my heavy metal setup will help me attain pizza nirvana, I'll keep trying. ;D
Since I only use organic flour, I think unbromated is a given.

Barry
« Last Edit: August 17, 2012, 02:04:40 PM by bfguilford »
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline pizzablogger

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Re: WFO NY-style pies
« Reply #45 on: August 17, 2012, 02:38:42 PM »
Craig has already chimed in, but I think that amount of undercrust char would have Kelly and Paulie Gee doing back flips.

You're correct Scott. The undercarriage char in the more recent post (http://www.pizzamaking.com/forum/index.php/topic,19065.msg201489.html#msg201489) is a level I would be very happy with! A little less, with more circular spotting and a little less splotching would arguably be more in-line with old school NY-Style slices, but in this range of char it is also subjective. Looks really good to me!

Bakeshack, now THAT is the kind of pie I want to see with regards to NY-Style pizza. I've always admired the better top browing a WFO gives a NY-Style pie than the sometimes too blonde top crusts of NY-Style pies, even when they are cooked in a hot deck oven in sub-5 minute times.

This pie is much closer to the NY-Neapolitan style (NY-Elite) popularized by Totonno's, Patsy's etc. And to me, this style (whether baked via coal, wood, etc) is New York pizza.

Really like what you and Chau are doing in your WFOs. It really makes me want to try my hand at a NY-Style in my LBE.

Excellent work! --K
« Last Edit: August 17, 2012, 02:42:24 PM by pizzablogger »
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