Author Topic: A New NY Style Test Dough (Read 3099 times)

norma427 · « **on:** February 19, 2013, 10:04:42 PM »

The formulation was given to me with the understanding that I wouldn’t 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

norma427 · « **Reply #1 on:** February 19, 2013, 10:06:49 PM »

Norma

norma427 · « **Reply #2 on:** February 19, 2013, 10:08:20 PM »

Norma

norma427 · « **Reply #3 on:** February 19, 2013, 10:09:42 PM »

Norma

norma427 · « **Reply #4 on:** February 19, 2013, 10:11:27 PM »

Norma

norma427 · « **Reply #5 on:** February 19, 2013, 10:13:02 PM »

Norma

norma427 · « **Reply #6 on:** February 19, 2013, 10:13:58 PM »

Norma

Chicago Bob · « **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

norma427 · « **Reply #8 on:** February 19, 2013, 11:19:19 PM »

Quote from: Chicago Bob 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

Bob,

I didn’t 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

pythonic · « **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.

norma427 · « **Reply #10 on:** February 19, 2013, 11:28:13 PM »

Quote from: pythonic 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.

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

TXCraig1 · « **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.

JD · « **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?

Quote from: norma427 on February 19, 2013, 11:19:19 PM

Bob,

I didn’t 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

tinroofrusted · « **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

norma427 · « **Reply #14 on:** February 20, 2013, 08:36:11 AM »

Quote from: TXCraig1 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.

Craig,

Norma

norma427 · « **Reply #15 on:** February 20, 2013, 08:39:13 AM »

Quote from: JD 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?

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.

This dough had a long mix time, so I don’t 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

norma427 · « **Reply #16 on:** February 20, 2013, 08:41:04 AM »

Quote from: tinroofrusted 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

TinRoof,

Thanks! I can't give the recipe though.

Norma

Morgan · « **Reply #17 on:** February 20, 2013, 01:15:28 PM »

It looks huge, how big is the diameter ?

norma427 · « **Reply #18 on:** February 20, 2013, 01:33:04 PM »

Quote from: Morgan on February 20, 2013, 01:15:28 PM

It looks huge, how big is the diameter ?

Morgan,

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

Norma

tombiasi · « **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!