Author Topic: canadave's NY Style recipe  (Read 46542 times)

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Offline Mikro-Midas

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Re: canadave's NY Style recipe
« Reply #80 on: July 08, 2009, 09:57:54 AM »
Hmm, ok. I don't really have much choice when it comes to types of flour. Importing King Arthur or something from across the globe is to expensive for me. As I said, some of the grocery stores sell alimenti Dallari tipo "0", which they call pizza flour, so I'll try that again, but for Whole Wheat I'll need to use the vital wheat gluten (possibly in some combination). Do you know if I need to use more vital wheat gluten when I'm mixing it into whole wheat than into all-purpose? Bread flour have I never seen in any store, so that's out of the question.

About the bake control, I used a regular electric home oven with a stone at the bottom position. The oven was heated for about an hour. It goes up to 300 C (572 F), but I don't know how the stone affect this. I tried to pre-bake the three first pizzas, but I wouldn't say that that made them any more voluminous than the last one, which I didn't pre-heat. The three first was after the pre-bake topped with sauce, meat and cheese and then baked on the pizza mode for 2-3 min and then 2-3 min more with heat from above. The last one was just heated with the pizza mode for about 5 min.

Wouldn't the dough stick just as much to the bowl than to the freezer bag?

When it comes to the hydration level, is the dough supposed to feel firmer, less sticky, when I'm using some other flour than high-gluten? Or do you just mean that I have to adjust the amount of water, because different flours have different absorption levels?


Offline Pete-zza

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Re: canadave's NY Style recipe
« Reply #81 on: July 08, 2009, 10:39:51 AM »
Mikro-Midas,

I am not familiar with the Dallari tipo "0" flour, so you may just have to try some to see if it works. Until you know, you might try making just a single 12" pizza as a test pizza.

I rarely work with whole wheat flour, so you might look under the Specialty-Grain board at http://www.pizzamaking.com/forum/index.php/board,61.0.html to see if you find the answer to the questions on the whole wheat flour or else await possible replies from other members who do work regularly with whole wheat flours. They may also be able to give you insights on whether you can modify Canadave's recipe to use whole wheat flour.

I suggested the use of bowls mainly to reduce the spreading of the dough balls. To prevent or minimize sticking, I oil the bowls before placing the dough balls into the bowls.

Different flours, at least in the U.S., have different absorption values as established by the millers of the flours. For the high-gluten flour as called for in Canadave's recipe, it is around 63%; for bread flour, it is around 62%; for all-purpose flour, it is around 60-61%. These values can vary somewhat from one brand to another. Professionals often use lower values to reduce handling problems. To read more on this subject, see http://www.pizzamaking.com/forum/index.php/topic,4646.msg39204/topicseen.html#msg39204.

Peter

Offline Chi_Guy

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Re: canadave's NY Style recipe
« Reply #82 on: April 05, 2013, 02:52:18 PM »
Bumping up an ancient thread here.

I'm eager to try canadave's recipe but don't have any high gluten flour which is what everyone seems to be using.  Has anyone tried this recipe with bread flour yet?  I'm thinking of modifying the recipe to lower the hydration to 63% for the KABF I'll be using.  Is that a good idea or should I stick to the 64% hydration in the original recipe? 

Offline carl333

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Re: canadave's NY Style recipe
« Reply #83 on: Yesterday at 06:26:07 PM »
canadave, several years have passed, have you tweeked your recipe? I'm ready to go with your recipe.  Any positive changes?

Offline Pete-zza

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Re: canadave's NY Style recipe
« Reply #84 on: Yesterday at 07:21:07 PM »
carl333,

I doubt that Canadave has tweaked his recipe, for the reasons given at http://www.pizzamaking.com/forum/index.php/topic,6702.msg57495/topicseen.html#msg57495.

Peter

Offline carl333

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Re: canadave's NY Style recipe
« Reply #85 on: Yesterday at 09:01:24 PM »
Thank you Peter for chiming in.

 I've been a lurker for several months now, just absorbing and absorbing. As a newbie to pizza dough making, I have earned the importance of hydration and its reasoning,  oven temps, different flours, electrolyse (u know what I mean) Right now I'm trying to perfect my dough. Prior to my studies here,  I would just read a recipe, slap a dough together and hope for the best. I can't believe all the dry dough balls I have created and couldn't understand why my results were so far from the local pizza joint.

I've read so many of your comprehensive posts in this forum quoting subject titles and post numbers it truly amazes me. How do you do it??

I just completed canadave's recipe and its aging in the fridge as we speak. I can't wait to see the results. I have a gram scale and measured everything to the T. The most difficult part was trying to simulate the dough to the bottom of a babys bum and trying to get that right feel and hydration. I threw all the flour in anyways and hoping for the best.  Not experienced enough to know as yet. 550 max

BTW, I have a heavy cast iron pizza pan that I have been using for some time. Would I see a difference with quarry stone and if so, what would I expect? I have one on my shopping list. Does one big tile retain heat as much as several smaller tiles?

tks Peter


 

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