Author Topic: A New NY Style Test Dough (Read 3041 times)

Chicago Bob · « **Reply #40 on:** February 21, 2013, 03:31:02 PM »

Norma,
How much more % protein are you going up in with this next flour(Kyrol)?

norma427 · « **Reply #41 on:** February 21, 2013, 03:37:21 PM »

Quote from: Chicago Bob on February 21, 2013, 03:31:02 PM

Norma,
How much more % protein are you going up in with this next flour(Kyrol)?

Bob,

I think the Occident flour that I did try has a protein of 12.2% and the Kryol flour has a protein of 14%. The both are bleached and bromated flours.

Norma

slybarman · « **Reply #42 on:** February 21, 2013, 04:25:28 PM »

I can venture a guess of who it came from by virtue of who HASN'T commented.

Lovely looking pies Norma. (as always).

norma427 · « **Reply #43 on:** February 21, 2013, 04:30:13 PM »

Quote from: slybarman on February 21, 2013, 04:25:28 PM

I can venture a guess of who it came from by virtue of who HASN'T commented.

Lovely looking pies Norma. (as always).

Steve,

There is a lot of members that haven't commented on this thread, so I would think you would be naming people and guessing for a long while.

Thanks for your kind words!

Norma

slybarman · « **Reply #44 on:** February 21, 2013, 04:32:22 PM »

LOL. Everybody loves a good mystery.

Chicago Bob · « **Reply #45 on:** February 21, 2013, 04:39:24 PM »

Quote from: norma427 on February 21, 2013, 04:30:13 PM

Steve,

There is a lot of members that haven't commented on this thread, so I would think you would be naming people and guessing for a long while.

True, but the sort of faantastic micro blistering you got going on there can be quite telling to those in the know....

slybarman · « **Reply #46 on:** February 21, 2013, 08:07:22 PM »

The micro blistering is really pretty and so is the structure in the cornice. Did it taste as good as it looked?

norma427 · « **Reply #47 on:** February 21, 2013, 08:48:32 PM »

Quote from: slybarman on February 21, 2013, 08:07:22 PM

The micro blistering is really pretty and so is the structure in the cornice. Did it taste as good as it looked?

Steve,

See Reply 37 of what I thought of the pizza. http://www.pizzamaking.com/forum/index.php/topic,23504.msg238854.html#msg238854

Maybe it will change some this coming week and maybe it won't.

Norma

norma427 · « **Reply #48 on:** February 25, 2013, 09:32:57 AM »

Next attempt at the NY style with Kyrol flour and 6 minutes of mix time.

Norma

norma427 · « **Reply #49 on:** February 26, 2013, 08:36:18 PM »

This was my next attempt today.

Norma

norma427 · « **Reply #50 on:** February 26, 2013, 08:37:50 PM »

Norma

norma427 · « **Reply #51 on:** February 26, 2013, 08:39:23 PM »

Norma

norma427 · « **Reply #52 on:** February 26, 2013, 08:40:48 PM »

Norma

norma427 · « **Reply #53 on:** February 26, 2013, 08:43:10 PM »

Norma

Chicago Bob · « **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!

Wow!!

norma427 · « **Reply #55 on:** February 26, 2013, 09:26:28 PM »

Quote from: Chicago Bob 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! Wow!!

Bob,

I think you can make pizza like I posted.

Thanks!

Norma

Chicago Bob · « **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!

norma427 · « **Reply #57 on:** February 26, 2013, 10:27:32 PM »

Quote from: Chicago Bob 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!

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

fazzari · « **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

norma427 · « **Reply #59 on:** February 27, 2013, 09:56:55 AM »

Quote from: fazzari 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

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