I want to bake my first NY style pizza this saturday on my new 15.7 x 15.7 x 2 in stone (grog/firesand) this weekend!
Using Pete-zza's roadmap
and the dough calculator (I needed grams
this will most likely be my recipe:)
|405.62 g | 14.31 oz | 0.89 lbs|
255.54 g | 9.01 oz | 0.56 lbs
1.01 g | 0.04 oz | 0 lbs | 0.34 tsp | 0.11 tbsp
7.1 g | 0.25 oz | 0.02 lbs | 1.27 tsp | 0.42 tbsp
4.06 g | 0.14 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp
673.32 g | 23.75 oz | 1.48 lbs | TF = 0.105
336.66 g | 11.88 oz | 0.74 lbs
Furthermore, I live in Europe so 99% of the american brands are unavailable for me, and therefore I will be using a German Type 812 flour milled by a local mill. I have never used this flour before but they seemed quite professional and the quality high. Furthermore I will follow Pete-zza's directions
for kneading the dough in my mixer as directed in his Lehman NY style pizza topic.
Then, do I divide and shape my dough into two separate balls immediately (and should I weigh these?) or do i put the whole dough ball in the refrigerator and shape them the next day? Does the order matter?
A question on shaping the dough:
Is it possible to shape the dough without tossing? As I have found little direction on this, I will most likely follow Bubba's direction on this (with stretching the dough out, etc) Though I do not feel comfortable yet in tossing the dough, or maybe even draping it over my arms. Is there an alternative to this? Also when do you 'know' you're done? I figure it's just down to experience and getting the feel for the dough but I like to be able to actually eat some pizza this saturday!
Finally on dressing the pizza:
Is there a recommended sauce mixture? Again 6-in-1 is unavailable to me so I will try to find peeled tomatoes and crush these myself (by hand). I will be following the recipe as stated in Reinhart's book (American Pie). The taste was excellent last time I made it but my girlfriend thought it was a bit watery. Is there anything I can do to fix this? Cook it maybe? Also, by crushed should i try to get the peeled tomatoes as small as possible? or just..in a non-tomato form? I understand a food-processor is a no-no here, why?
I don't have my pepperoni as of yet (it's quite a chore to obtain this here in the netherlands) and I'm still not sure whether the block of mozz I'm going to buy is actually low-moist, so I'm looking at alternatives to the pepperoni pizza. What are some popular NY style pizza's I could reproduce? Any ideas? Also any tips on the amount of cheese to use, types of cheese (what mix) etc. etc. Anything is welcome!!
Oh and also, I could not manage to get a pizza screen, though I do have a peel now (one which i'll probably be replacing soon as it's quite heavy). Does the screen make a big difference?