Author Topic: A New NY Style Test Dough  (Read 10224 times)

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Online norma427

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A New NY Style Test Dough
« on: February 19, 2013, 10:04:42 PM »
The formulation was given to me with the understanding that I wouldnít disclose it to anyone, but that photos of the dough and finished pizza would be permissible.  Subject to these restrictions, I would be interested in any feedback from members since that might help me decide whether to test the dough at market.  

Thanks for anyone that might want to give me any feedback on the pizza.  Occident flour was used as the flour.

Norma


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Re: A New NY Style Test Dough
« Reply #1 on: February 19, 2013, 10:06:49 PM »
Norma

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Re: A New NY Style Test Dough
« Reply #2 on: February 19, 2013, 10:08:20 PM »
Norma

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Re: A New NY Style Test Dough
« Reply #3 on: February 19, 2013, 10:09:42 PM »
Norma

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Re: A New NY Style Test Dough
« Reply #4 on: February 19, 2013, 10:11:27 PM »
Norma

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Re: A New NY Style Test Dough
« Reply #5 on: February 19, 2013, 10:13:02 PM »
Norma

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Re: A New NY Style Test Dough
« Reply #6 on: February 19, 2013, 10:13:58 PM »
Norma

Offline Chicago Bob

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Re: A New NY Style Test Dough
« Reply #7 on: February 19, 2013, 10:31:12 PM »
Sounds like a can of worms, this secretiveness stuff Norma....
I bet I can tell who's dough that is though.

if this was your first bake of this..it turned out crazy good, eh?

Bob
« Last Edit: February 19, 2013, 10:33:54 PM by Chicago Bob »
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Re: A New NY Style Test Dough
« Reply #8 on: February 19, 2013, 11:19:19 PM »
Sounds like a can of worms, this secretiveness stuff Norma....
I bet I can tell who's dough that is though.

if this was your first bake of this..it turned out crazy good, eh?

Bob

Bob,

I didnít want to open a can of worms with my post.  I just wanted feedback if anyone thinks this looks like a good dough and pizza for market.

Yes, this was the first time I tired to use the recipe.

Norma   


Offline pythonic

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Re: A New NY Style Test Dough
« Reply #9 on: February 19, 2013, 11:21:16 PM »
Looks average.....j/k....wonderful!  But you didn't let us know how it stacked up to other pies you have made.
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Re: A New NY Style Test Dough
« Reply #10 on: February 19, 2013, 11:28:13 PM »
Looks average.....j/k....wonderful!  But you didn't let us know how it stacked up to other pies you have made.

Nate,

Thanks for your honest opinion.  I really don't know how it stacks up to other pies I have made because this was the first time I tried the recipe with only one flour and I usually try more than one thing with any recipe or formulation I use.

Norma 

Offline TXCraig1

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Re: A New NY Style Test Dough
« Reply #11 on: February 19, 2013, 11:47:29 PM »
I don't know why, but I'm having a hard time seeing you have much fun with a formula you can't discuss with Peter.  :-D

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Offline JD

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Re: A New NY Style Test Dough
« Reply #12 on: February 20, 2013, 08:16:57 AM »
That undercrust shot is beautiful. Looks like you may have gotten a little less spring than your current market pizzas though?

Bob,

I didnít want to open a can of worms with my post.  I just wanted feedback if anyone thinks this looks like a good dough and pizza for market.

Yes, this was the first time I tired to use the recipe.

Norma   

Offline tinroofrusted

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Re: A New NY Style Test Dough
« Reply #13 on: February 20, 2013, 08:33:23 AM »
Very beautiful pizza, especially underneath. Way to go Norma!  Now we just have to get that recipe out of you! 

Regards,

TinRoof

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Re: A New NY Style Test Dough
« Reply #14 on: February 20, 2013, 08:36:11 AM »
I don't know why, but I'm having a hard time seeing you have much fun with a formula you can't discuss with Peter.  :-D



Craig,

 :-D

Norma

Online norma427

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Re: A New NY Style Test Dough
« Reply #15 on: February 20, 2013, 08:39:13 AM »
That undercrust shot is beautiful. Looks like you may have gotten a little less spring than your current market pizzas though?


JD,

Thanks for the kind comment about the undercrust shot.  I did get less oven spring than I normally do with some of my current pizzas.  Good eye.  :P This dough had a long mix time, so I donít know if I use less of a mix time if that will open up the crust more or if I should try another flour.

Norma

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Re: A New NY Style Test Dough
« Reply #16 on: February 20, 2013, 08:41:04 AM »
Very beautiful pizza, especially underneath. Way to go Norma!  Now we just have to get that recipe out of you! 

Regards,

TinRoof

TinRoof,

Thanks!  I can't give the recipe though.

Norma


Offline Morgan

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Re: A New NY Style Test Dough
« Reply #17 on: February 20, 2013, 01:15:28 PM »
It looks huge, how big is the diameter ?

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Re: A New NY Style Test Dough
« Reply #18 on: February 20, 2013, 01:33:04 PM »
It looks huge, how big is the diameter ?

Morgan,

The pizza really wasn't that huge.  It was a 17" pizza.

Norma

Offline tombiasi

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Re: A New NY Style Test Dough
« Reply #19 on: February 20, 2013, 01:39:40 PM »
Thank you for the shot of the fold and the tip.
That's an NY pie!

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Re: A New NY Style Test Dough
« Reply #20 on: February 20, 2013, 01:59:42 PM »
Thank you for the shot of the fold and the tip.
That's an NY pie!

Tom,

I am not sure what you mean about the shot of the fold and tip.  Maybe I am getting to old to understand.  :-D Could you please explain what you meant?

Norma 

Offline dmcavanagh

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Re: A New NY Style Test Dough
« Reply #21 on: February 20, 2013, 03:34:45 PM »
 Unless someone's in the business. I can't understand the secretness of a dough, that said, I also use occident flour (as Norma is well aware of) and make pies which looks very similar. My recipe has constantly been flour, water, salt and yeast with a long cold ferment, it always gets me where I want to go.  >:D
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Offline Pete-zza

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Re: A New NY Style Test Dough
« Reply #22 on: February 20, 2013, 05:33:21 PM »
I'd like to see if the members can reverse-engineer and clone Norma's mystery dough based only on what Norma has shown.

Peter

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Re: A New NY Style Test Dough
« Reply #23 on: February 20, 2013, 05:40:41 PM »
Tom,

I am not sure what you mean about the shot of the fold and tip.  Maybe I am getting to old to understand.  :-D Could you please explain what you meant?

Norma 

To me, NY pizza should stand a slight fold and show the end tip just slightly dipping. One of your shots lets me see this. Perhaps because i am looking for it. Nice pizza!

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Re: A New NY Style Test Dough
« Reply #24 on: February 20, 2013, 06:48:18 PM »
Unless someone's in the business. I can't understand the secretness of a dough, that said, I also use occident flour (as Norma is well aware of) and make pies which looks very similar. My recipe has constantly been flour, water, salt and yeast with a long cold ferment, it always gets me where I want to go.  >:D

Dave,

You know I usually am never secretive and always (until now) posted almost every step of the process, formulation and photos of almost every pizza I have made on this forum whether good or bad.  I have never minded before if anyone tried to copy anything I have done on this forum.  I will continue to share what I have done as far as making different styles of pizzas, so it can help anyone that is interested.  This forum and all the members have taught me all I know about making pizzas.

Since this recipe was given to me from someone that wants their recipe to remain anonymous that is why I canít post it.  I hope you or anyone else can understand.  I can post what sauce I used or my cheese.

I know you use Occident flour, which is a common bond between us.  ;D I think I am going to change to Kyrol flour for the next iteration.  I have always loved your pizzas and have enjoyed watching what you do.

Norma


 

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