Author Topic: A New NY Style Test Dough  (Read 10551 times)

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Offline norma427

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Re: A New NY Style Test Dough
« Reply #50 on: February 26, 2013, 08:37:50 PM »
Norma


Offline norma427

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Re: A New NY Style Test Dough
« Reply #51 on: February 26, 2013, 08:39:23 PM »
Norma

Offline norma427

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Re: A New NY Style Test Dough
« Reply #52 on: February 26, 2013, 08:40:48 PM »
Norma

Offline norma427

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Re: A New NY Style Test Dough
« Reply #53 on: February 26, 2013, 08:43:10 PM »
Norma

Offline Chicago Bob

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Re: A New NY Style Test Dough
« Reply #54 on: February 26, 2013, 08:47:15 PM »
Boy, I sure wish I could make a pizza like that....looks like you hit pay dirt Norma!  :chef:   Wow!!
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Offline norma427

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Re: A New NY Style Test Dough
« Reply #55 on: February 26, 2013, 09:26:28 PM »
Boy, I sure wish I could make a pizza like that....looks like you hit pay dirt Norma!  :chef:   Wow!!

Bob,

I think you can make pizza like I posted. 

Thanks! 

Norma

Offline Chicago Bob

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Re: A New NY Style Test Dough
« Reply #56 on: February 26, 2013, 10:16:01 PM »
Norma,
How did that pizza taste to you? It looks pretty special... that dough appears to have a lot of good things going on. The big poof, little bit of undercrust char, blistering...just a really fine looking pie. Do you have more experiments in mind for it? Great work Norma...awesome!  :chef:
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Offline norma427

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Re: A New NY Style Test Dough
« Reply #57 on: February 26, 2013, 10:27:32 PM »
Norma,
How did that pizza taste to you? It looks pretty special... that dough appears to have a lot of good things going on. The big poof, little bit of undercrust char, blistering...just a really fine looking pie. Do you have more experiments in mind for it? Great work Norma...awesome!  :chef:

Bob,

The pizza did taste very good to Steve and me.  I did a boo boo in measuring out the small ingredients last week.  That is why I had such different results this week. 

I am not sure if I am going to do another experiment next week or not with the same recipe.

Norma

Offline fazzari

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Re: A New NY Style Test Dough
« Reply #58 on: February 27, 2013, 08:26:06 AM »
Norma
From the pictures....that is one solid pizza.....every single aspect is beautiful!!!!!!!!!!!
I'd love one with anchovy, jalapenos and tomato!!
John


Offline norma427

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Re: A New NY Style Test Dough
« Reply #59 on: February 27, 2013, 09:56:55 AM »
Norma
From the pictures....that is one solid pizza.....every single aspect is beautiful!!!!!!!!!!!
I'd love one with anchovy, jalapenos and tomato!!
John

John,

Thanks for your kind comments about the pizza that was made yesterday.  I might adjust the TF a little if I make another attempt next week.  I could make you one of those pizzas with anchovy, jalapenos and tomato if you ever visit my area.

Norma

Offline Skee

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Re: A New NY Style Test Dough
« Reply #60 on: February 27, 2013, 10:05:30 AM »
I'd love one with anchovy, jalapenos and tomato!!
A man who knows his pizza!  There was a little pizza shop off campus years ago, two Italian brothers owned and operated, and I would get slices with anchovies and jalapenos and they would always say the same thing (in heavy accents of course): "If it don't have anchovies on it, it isn't pizza, just bread with sauce and cheese on top!"

Norma - any more details you can share about this dough composition would be greatly appreciated, it looks perfect to me!
« Last Edit: February 27, 2013, 12:18:21 PM by Skee »

Offline norma427

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Re: A New NY Style Test Dough
« Reply #61 on: February 27, 2013, 10:33:04 AM »


Norma - any more details you can share about this dough composition would be greatly appreciated, it looks perfect to me!
'

Britt,

I really can't share any information about the dough composition since I said I wouldn't post it.  I am sorry I can't share the formulation.  I might try Occident flour again next week since I made measuring errors last week.  I also might lower the TF.

Norma

Offline norma427

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Re: A New NY Style Test Dough
« Reply #62 on: March 11, 2013, 10:05:18 AM »

I used the same recipe and TF, but used Occident flour.  The dough was mixed for 6 minutes in my Kitchen Aid mixer on speed 2 with the dough hook. 

Norma

Offline norma427

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Re: A New NY Style Test Dough
« Reply #63 on: March 11, 2013, 06:25:16 PM »
I had talked the owner of a meat and cheese stand at market last week and he told me they carried Guernsey’s Gift Low-Moisture Part Skim Milk Mozzarella.  I am trying it tomorrow to see how it tastes on my NY style pizzas.  It is quite a bit cheaper a pound than the mozzarella cheeses I am using now.  The Nutrition Facts can be seen on the label.

I am also going to try the Guernsey’s Gift Low-Moisture Part Skim Milk Mozzarella on the test pizza tomorrow.

Norma

Offline Pete-zza

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Re: A New NY Style Test Dough
« Reply #64 on: March 11, 2013, 08:15:46 PM »
The Nutrition Facts can be seen on the label.

Norma,

The Nutrition Facts for the Guernsey's LMPS mozzarella cheese fits  the profile of the mozzarella cheese that I believe Home Run Inn is using for its pizzas.

Peter

Offline norma427

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Re: A New NY Style Test Dough
« Reply #65 on: March 11, 2013, 09:15:28 PM »
Norma,

The Nutrition Facts for the Guernsey's LMPS mozzarella cheese fits  the profile of the mozzarella cheese that I believe Home Run Inn is using for its pizzas.

Peter

Peter,

Thanks for posting that the Nutrition Facts for the Guernsey’s LMPS mozzarella cheese you believe fit’s the profile for the HRI pizzas. 

Norma

Offline norma427

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Re: A New NY Style Test Dough
« Reply #66 on: March 12, 2013, 09:33:52 PM »
This was the next attempt on the test NY style pizza with my regular sauce and the Guernsey’s LMPS mozzarella cheese.

The test pizza was very good, the cheese melted well and the cheese did also taste very good.  This attempt had a nice moist rim.

Norma


Offline norma427

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Re: A New NY Style Test Dough
« Reply #67 on: March 12, 2013, 09:35:46 PM »
Norma

Offline norma427

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Re: A New NY Style Test Dough
« Reply #68 on: March 12, 2013, 09:37:59 PM »
Norma

Offline norma427

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Re: A New NY Style Test Dough
« Reply #69 on: March 12, 2013, 09:40:25 PM »
Norma

Offline norma427

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Re: A New NY Style Test Dough
« Reply #70 on: March 12, 2013, 09:42:49 PM »
Norma

Offline jsaras

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Re: A New NY Style Test Dough
« Reply #71 on: March 13, 2013, 10:53:31 AM »
Now you're just being mean ;-D
Things have never been more like today than they are right now.

Offline atom

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Re: A New NY Style Test Dough
« Reply #72 on: March 13, 2013, 12:09:50 PM »
Norma, that's the best looking pie I've seen you post to date. There is some good browning going on there.

Offline norma427

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Re: A New NY Style Test Dough
« Reply #73 on: March 13, 2013, 01:34:49 PM »
Now you're just being mean ;-D

jsaras,

My intent is not to be mean.  It is just my journey on learning more about what makes a different NY style pizza.  I still am not sure if I am going to be using this recipe even though the pizza was really good.  I have to make decisions on what recipe I want to use at market.  I am still thinking of changing to trying to sell the boardwalk style of pizzas at market.  It is a never ending journey learning even about one style of pizza.

Norma


Offline norma427

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Re: A New NY Style Test Dough
« Reply #74 on: March 13, 2013, 01:37:03 PM »
Norma, that's the best looking pie I've seen you post to date. There is some good browning going on there.

Bleechy,

Thanks for your kind comment!

Norma