Author Topic: American Pie New York Style (Read 7526 times)

Randy · « **on:** January 23, 2004, 05:32:02 PM »

I made the American Pie recipe for New York Style. I thought my dough was wet at 59%. He uses 63%. Pretty sticky stuff. The dough was very soft. I ran the recipe per his instruction but found I needed to knead the dough in KA an 8 min. He suggested 2 min but I could not get a real good window.

DKM · « **Reply #1 on:** January 23, 2004, 10:42:22 PM »

Remember what I said about needing to shopping?

Well had to make the NY, no AP flour.

DKM

DKM · « **Reply #2 on:** January 24, 2004, 07:53:47 PM »

VERY wet dough, but pretty good pizza. Mine was in the fridge for about 20 hours and on the counter for 2 more.

Crust had that crisp underside and chewy middle. I'm going to compare the recipe to Steve's and Randy's to see what i can come up with.

American Pie Chicago is next on my list.

DKM

Randy · « **Reply #3 on:** January 25, 2004, 08:43:43 AM »

The extra water really crisp up the crust and I use screens. His recipe is very close to mine. His kneading technique really gives me something to think about although his dough never develop a real good window.

Randy

Randy · « **Reply #4 on:** January 25, 2004, 08:45:08 AM »

As Peter Reinhart said the idea of the limited kneading time was to make the crumb structure random.
Note the bigger bubbles.

Randy

Randy · « **Reply #5 on:** January 25, 2004, 08:46:23 AM »

I will increase the water in my recipe and incorporate a delay in the middle of kneading.

Very tasty

Randy

DKM · « **Reply #6 on:** January 25, 2004, 11:52:51 AM »

looks very similar to mine.

It is a very good starting point.

I also never got a good window.

DKM

svapne · « **Reply #7 on:** February 09, 2004, 10:46:20 AM »

I also just got the American Pie book and was anxious to try my hand at some New Haven style pizza..

The results were pretty good, but the crust was not exactly what I'm looking for. If anyone has eaten pizza in New Haven knows, the crust is amazing and I'm looking for something that fights back when I bite into it, something much tougher that what I accomplished with this recepie.

Thanks to everyone who posted in this forum I got a great list of tips and ingredients. I did not get my 6 in 1 tomatoes in time for the weekend and ended up using Pomi, which were good but a little watery. The SAF yeast worked very well, and the Penzey's spices were tasty. I didn't have any King Arthur lancelot flour and ended up using some King Arthur Bread Flour with two teaspoons of vital wheat guten.

This is the first time I got to use my HearthKit and I love the thing, does an amazing job with the crust. My oven could not get the stone hotter than 500 degrees, even after an hour and 45 mins at 550 the thermometer in the stone only read 500.

All in all the pies were very good and certainly better than anything I have done up to now. The one thing I really liked was the cheese. I saw in an article that some of the places in New Haven get there mozzarella from Calabro Cheese in East Haven CT http://www.calabrocheese.com/, I found it in Super Stop and shop in the specialty cheese section; and it is amazing tasting. If you can lay your hands on some, give it a try. I emailed the people there about retail chains they supply but never got a response; too bad.

Here are some pictures of my results.
http://www.binaryrevelations.com/images/pizza_01.jpg
http://www.binaryrevelations.com/images/pizza_02.jpg

Next time I hopefully will have my 6 in 1 and some 'lancelot' flour..

Thanks again for all the tips and advice...

-Scott

Randy · « **Reply #8 on:** February 09, 2004, 10:58:41 AM »

Scott, the high gluten flour from King Arthur Lancelot flour is a must. It will make a big diference in the flavor over bread flour with gluten added.

I will check out the cheese site, thanks.
Randy

svapne · « **Reply #9 on:** February 09, 2004, 11:34:06 AM »

Thanks for the tip... Went to the site and ordered a couple of bags..

-Scott

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