First Ny style try

[jsperk]

Hi all,

My first attempt at Ny style and using the dough calculator. This was my easiest dough to work with. Usually it stretches back or to sticky. I put the pizza on to soon. I didn't let the stone heat up enough.  NO cut pics. I did mess up the on section of the dough picking it up on the peel. It was tasty.
I can't to practice some more
http://i701.photobucket.com/albums/ww16/jsperk/2011_08110008.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2011_08110009.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2011_08110010.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2011_08110012.jpg

[jsperk]

I'm not sure why I had pic issues. Will try and fix tomorrow.

[Pizza3.14]

Glad to hear you enjoyed the pizza.  It is fun when you try something new and like the results.  What recipe did you end up with from the dough calculator? 

[jsperk]

Glad to hear you enjoyed the pizza.  It is fun when you try something new and like the results.  What recipe did you end up with from the dough calculator? 

If I remember right I used this.
Flour (100%):    278.56 g  |  9.83 oz | 0.61 lbs
Water (62%):    172.71 g  |  6.09 oz | 0.38 lbs
IDY (.5%):    1.39 g | 0.05 oz | 0 lbs | 0.46 tsp | 0.15 tbsp
Salt (1%):    2.79 g | 0.1 oz | 0.01 lbs | 0.58 tsp | 0.19 tbsp
Oil (1%):    2.79 g | 0.1 oz | 0.01 lbs | 0.62 tsp | 0.21 tbsp
Total (164.5%):   458.24 g | 16.16 oz | 1.01 lbs | TF = 0.105

Now here is the recipe for tomorrow. Will be like 2 and half days cold rise.
Flour (100%):    267.99 g  |  9.45 oz | 0.59 lbs
Water (62%):    166.15 g  |  5.86 oz | 0.37 lbs
IDY (.5%):    1.34 g | 0.05 oz | 0 lbs | 0.44 tsp | 0.15 tbsp
Salt (2%):    5.36 g | 0.19 oz | 0.01 lbs | 1.12 tsp | 0.37 tbsp
Oil (2%):    5.36 g | 0.19 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
Sugar (2%):    5.36 g | 0.19 oz | 0.01 lbs | 1.34 tsp | 0.45 tbsp
Total (168.5%):   451.56 g | 15.93 oz | 1 lbs | Thickness factor = 0.12

[norma427]

jsperk,
 
If you remove the brackets ( ) from your pictures they should be able to be seen.

http://i701.photobucket.com/albums/ww16/jsperk/2011_08110009.jpg

Norma

[jsperk]

jsperk,
 
If you remove the brackets ( ) from your pictures they should be able to be seen.

http://i701.photobucket.com/albums/ww16/jsperk/2011_08110009.jpg

Norma

I took out the ( ) at least you can click on them now.
Thanks

[eiram21]

Hi Jsperk,

What kind of oven did you use? I'm curious after looking through your photos...

Marie

[jsperk]

Hi Jsperk,

What kind of oven did you use? I'm curious after looking through your photos...

Marie

Hi Marie,

That was cooked on my Weber Kettle grill and VillaWare stone.
http://www.amazon.com/VillaWare-PizzaGrill-BBQ-Pizza-Maker/dp/B000ATUP5G/ref=cm_cr_pr_pb_t

[eiram21]

Oohh, nice stone. I was using a corderite (sp?) stone on my grill and it was working out beautifully until it cracked after several uses. I'm a bit reluctant to replace it because it only lasted a few months.

How long has your stone lasted so far, and do you use it often?

Marie

[AimlessRyan]

I assume you bought your cracked stone at Kitchen Collection or somewhere like that. Is it about 1/4" thick?

[eiram21]

I assume you bought your cracked stone at Kitchen Collection or somewhere like that. Is it about 1/4" thick?

Well, maybe close? I purchased it from Amazon, and it was Made in China. I don't recall the mfg, but it definitely was corderite (sp?). Cost was about $35. I did use it repeatedly on a Weber grill (supported by a metal pan, not direct) and I was worried this would happen.

Do you feel that if I bought from a more reputable company my stone wouldn't have cracked? If so, I'd be happy to get some suggestions. I really enjoyed the pizza on the stone, but am using a flat metal pan (turned upside down) to assimilate a pizza deck.

[jsperk]

Oohh, nice stone. I was using a corderite (sp?) stone on my grill and it was working out beautifully until it cracked after several uses. I'm a bit reluctant to replace it because it only lasted a few months.

How long has your stone lasted so far, and do you use it often?

Marie

I have been using this stone for about 5 yrs. Most use was in oven. It always stayed in the oven no matter what I cooked. Been using on my kettle for a few months hitting 600 to 800 degree temps.
I have an Emile Henry stone that I like a lot and cast iron works great.
Also I heard Fibrament stones are awesome.

[AimlessRyan]

Do you feel that if I bought from a more reputable company my stone wouldn't have cracked? If so, I'd be happy to get some suggestions. I really enjoyed the pizza on the stone, but am using a flat metal pan (turned upside down) to assimilate a pizza deck.

I've gone through several cheap stones that came from some kitchen store or another. They were all about 1/4" thick, and they all broke. The two stones I use now are made by Old Stone Oven, I believe, and I assume they are cordierite. They are about 1/2" thick, I think, and they are each in one piece after several years of pretty heavy duty use. I bought them at a restaurant equipment store, but I think the same stuff is available via the internet.

Scott123 is the resident stone guru. Maybe he'll chime in here. He posted a link to some stone supplier recently that looked like good stuff for a good price.

[Chicago Bob]

Here's the place Pizzaneer put me up on....http://www.axner.com/cordierite-kiln-shelves.aspx
Great prices an fast, well packaged service.

[eiram21]

Thank you both!

[Chicago Bob]

Thank you both!

Fogetaboudit......(now yous owe me one kid  )     Ha!....jus kidd'in      

[AimlessRyan]

Here's the place Pizzaneer put me up on....http://www.axner.com/cordierite-kiln-shelves.aspx
Great prices an fast, well packaged service.

I'm pretty sure this is what I was thinking of when I mentioned Scott123.

[scott123]

If so, I'd be happy to get some suggestions.

There's no such thing as a one size fits all stone.  The stone is entirely contingent on your oven setup and your desired pizza style.  If your oven goes to 550 and has a broiler in the main compartment (some gas ovens don't), and you're looking for the ideal NY slice, then 1/2" steel plate is the best choice.  If 1/2" steel plate is too heavy for you, then there's the slightly less proven Silicon Carbide or the completely unproven and expensive aluminum plate.

If you're oven only goes to 500, it's either silicon carbide or aluminum, or it's either mods that will push you up to 550 so you can use steel, or mods that will get you 600+ for 1" cordierite (Axner or locally).

If your oven has no broiler, then not only are you forced to do a mod that will buy you another 100-150 degrees, but you'll have to use a two stone setup. In that scenario, you want an especially weak hearth, such as fibrament or quarry tile.

This is all based upon a goal of ideal NY pizza. If you want American style, then that gives you a larger number of options.

Oh, and the ideal stone for an oven is almost never the ideal stone for a grill. The only people that get to use the same stone in both are the people without broilers in the main compartment. A broilerless oven and a grill are both very similar thermodynamically.

[eiram21]

Hi Scott,
I'm very interested in NY style, or at least as close as I can get at home. Where does one buy a 1/2 inch steel plate? Sounds good to me.

BTW, yes, I do have a broiler, but I haven't used it to make pizza. Should I? It seems to me that the top would cook well before the bottom, even using the lowest rack...Can you please elaborate?