Ny Style Pizza, kinda.

[Polo1523]

I think I needed to stretch more the Dough, and maybe less cheese.

[weemis]

It's hard to tell what's going on in this picture. But like a dark bar, I'd take this one home! I think you're right on both counts about the cheese and stretching of dough, but it's still pizza, and probably pretty tasty!

what were the toppings?

[Polo1523]

I took the NY style recipe for the Dough let it in the frigde around 5 days so it was a pretty tasty dough, mozzarella cheese, a couple of salami slices below the cheese and fresh basil, also made the sauce with fresh tomatoes a little bit of tomatoe paste to give a little bit more color, bell peppers, garlic, onions, and a pinch of dry oregano, maybe not the original simple sauce, but it was pretty tasty, this was my first attemp at Ny style dough, I really love pizza, so I'm gonna keep trying, this weekend I will make a couple more.

[AimlessRyan]

I think I needed to stretch more the Dough, and maybe less cheese.

Maybe less cheese? Yeah, I'd say at least 25% less cheese. It looks good, though.

[AimlessRyan]

On second thought (or second look), I'm probably exaggerating with the 25% figure. Still, it looks good.

[Polo1523]

Thanks, maybe less sauce also  I will make new pies saturday.

[buceriasdon]

Could you please post your recipe as detailed as you can, plus can you tell us what size pizza you are shooting for?
If you are using volume measurements, could you also detail how you fill a measureing cup.
Thank you, Don

[Tscarborough]

I would eat that up, but it looks like less cheese and less sauce.  Still looks good, though.

[franko9752]

Congrats on your first NY pie. Now the learning and eating begins

[Polo1523]

 I used King arthur bread Flour,

Recipe I used
3 1/2 cups of flour
1 tbsp Salt mixed in the flour, so you don't kill the yeast
1tbsp Dried Yeast.
9 ounces of warm water
1 Pinch of Sugar to activate the yeast
1tsp Olive Oil

Procedure,
Mixed flour and salt in the kitchen aid.
Mixed water, yeast, sugar, and little bit of flour to activate the yeast in a bowl, leave it rest for 5min and it really starts to work when you see all the bubles coming out it is ready to use.
Then add the water to the kitchen aid and after incorporates added the Olive oil, mixed for about 20min, and an extra 3 to 4 minutes by hand.
And then to the fridge for as many days as you want, for this one I did 5 days and it was flavorfull.

Sorry I'm not that expert using Pizza lovers terms but I'll try my best.
I am a chef just graduated here in TJ Mexico, maybe later I will start a NY Style pizza business overhere, I like the Forum I think will really help a lot, but also I love Pizza is not only business

[Polo1523]

Oh and I am using a regular oven at the highest temp, using a pizza stone place it on the bottom where the heat  comes up and it craked but the pizza was ready in around 4-5 minutes, next time I will put something between.

[AimlessRyan]

Recipe I used
3 1/2 cups of flour
1 tbsp Salt mixed in the flour, so you don't kill the yeast
1tbsp Dried Yeast.
9 ounces of warm water
1 Pinch of Sugar to activate the yeast
1tsp Olive Oil

That's a ton of salt. Did it taste like a ton of salt?

[Ev]

That's a boatload of yeast, too.
 How did the dough react over the course of your 5-day cold ferment?

[AimlessRyan]

Also, that's a very long mix time. Eight minutes in the mixer is enough for me, and I think cutting it back from 15 minutes has improved my crust big-time. To me undermixed dough makes a much better crust than overmixed dough, especially if the dough is kept in the fridge for longer than 24 hours.

[Ev]

You might do well to mix even less than that. Granted, the KASL I use for NY style is a higher protein flour, but I only mix for 4 minutes in my Bosch.

[AimlessRyan]

That's a boatload of yeast, too.
 How did the dough react over the course of your 5-day cold ferment?

Yeah, definitely. I thought it said 1 tsp, which is the amount of yeast I use for a batch that size. Other than those things, it looks pretty good (aside from using volumetric measurements).

[Ev]

Just a bit over 1 tsp(.25%) is what I use for a 4 ball batch for 16" pies with a thickness factor of .09 along with a 2-3 day cold ferment. The nice thing about it is my dough stays useable for 8-10 days, at least.

[AimlessRyan]

And I know that sounds like a lot of criticism, but don't take it that way. We're just trying to make it easier for you. If you try the things Ev and I have suggested, you'll end up with a really good pizza. It looks very good already, but it will be a lot better. Hope to see more pics soon.

[Ev]

Absolutely! Good luck with your future pies!

[buceriasdon]

Ok, Not much I can add to Steve and Ryan's suggestions, all of which I'm in agreement with. I do suggest you purchase a digital scale good to one gram, shouldn't be that hard where you are located and go by weight not volume. Then you can use Baker's Percent to be able to more accurately communicate with ease. The reason I asked specifically about how you filled your flour cup is there can be variations of an ounce per cup. Did you spoon into cup then level, scoop the cup into flour then level, tamp the cup, you get the idea. One website will say a cup of flour weighs 4.25 oz. another will say 5oz. that's a huge difference. I use the scale for water and flour and spoons for smaller amounts. A good explaination of Baker's Percentage: http://www.wildyeastblog.com/2008/03/22/bakers-percentage-1/
http://www.kingarthurflour.com/professional/bakers-percentage.html
It becames very easy to scale a recipe up or down using Baker's Percent whether it's one pizza or 100. How many pizzas did you make and what size?