Great forum here, way too much information for my simple mind however - was hoping to get some suggestions on what I should be aiming for with my equipment. Seems like most of you that provide help encourage information download, so here goes...My Equipment
Frigidaire ES300 Gas Range, 550 F Max, Top Broil (pretty sure the broiler shuts off at max temp)
1/2" Steel Plate (14" x 20")
KitchenAid Stand Mixer
Wooden Peel - thinking of buying a metal one?Methods tried so Far
Alton Brown's Food Network Recipe (Thick, Bready one)
Reinhart's NY Style recipe out of American Pie
Grilled Pizza (AB & Reinhart thin crust dough)
Allright, so I've made the above with varying amounts of success - sometimes they come out great and other times not so much. Sometimes I have an idea why, and others I have no clue. Time to step my game up and improve consistency - I've seen some comments on Reinhart's recipes and figured I should start trying some of the more standard NY recipes like those stickied in the NY forum. That and I need to get used to the baker's percentages as I really couldn't tell you what I'm doing right now.
Anyhoo, I figured someone would have a suggestion based on my equipment I have and what I've done - the following is what I produced Friday night as well as this morning with some explanation of what I did and saw.Wednesday
- Mixed up Reinhart's NY Style dough from American Pie, three 12 oz balls per the recipe (KABF). Balled, lightly oiled, and put in plastic bags and into the fridge (37 F). Noticed little expansion over the next few days, but there were some air bubbles evident when looking at the bottom of the bag.Friday
- Took two balls out and let sit at room temp for an hour and a half, couple of big air bubbles formed on the surface but not really a dough wide leavening. Steel pre-heated for about an hour. Made one pep & cheese and one margherita -- not a lot of oven spring, but I really don't know what it should have been. I simply took the dough out of the bags and stretched it out with no re-ball, dough was extremely elastic -- almost too much?. Really sticky, almost had a fail on the first one as my hand got caught in it. Finally got it shaped and built, and tried to launch and it was stuck on the board because of the lack of flour :/ (I was not happy at the time, although I bet some day I'll laugh at my noobness). Finally got it launched with out having to throw it out. My steel surface temp was around 575, 7 inches or so away from the gas broiler. When I launch I immediately switch to broiler and leave it on the entire time (oven is off during this time). Turned out ok considering it got stuck. 5 min cook time.Pizza #1 (2 Day's in the fridge, no re-ball)
Second pizza went better, same method - 5 min cook time.Pizza #2 (2 Day's in the fridge, no re-ball)
Now, the following was a breakfast pizza made today. I re-balled the dough just see if it made a difference (15 mins or so rest), and it was noticeable. Actually had to work to stretch it out like I'm used too. This was definitely more bready/chewey, and I don't think I quite got it spread out enough compared to what a standard NY does. Same method as before, 4 minutes 45 seconds on this one. Took more pic's as well.Breakfast Pizza #1 (4 Day's in the fridge, re-ball)Breakfast Pizza #2 (4 Day's in the fridge, re-ball)Breakfast Pizza #3 (4 Day's in the fridge, re-ball)Breakfast Pizza #4 (4 Day's in the fridge, re-ball)
So, what would you suggest I try next that fits more into the standard NY style? I believe there's a bulk food distributor where I can get KASL if needed, I'm going to call on Monday.
Thanks in advance for any help -- really appreciate it, let me know if I've left something important out.