Author Topic: A New NY Style Test Dough (Read 3337 times)

Skee · « **Reply #60 on:** February 27, 2013, 10:05:30 AM »

Quote from: fazzari on February 27, 2013, 08:26:06 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!

norma427 · « **Reply #61 on:** February 27, 2013, 10:33:04 AM »

Quote from: Skee on February 27, 2013, 10:05:30 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

norma427 · « **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

norma427 · « **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

Pete-zza · « **Reply #64 on:** March 11, 2013, 08:15:46 PM »

Quote from: norma427 on March 11, 2013, 06:25:16 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

norma427 · « **Reply #65 on:** March 11, 2013, 09:15:28 PM »

Quote from: Pete-zza on March 11, 2013, 08:15:46 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

norma427 · « **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

norma427 · « **Reply #67 on:** March 12, 2013, 09:35:46 PM »

Norma

norma427 · « **Reply #68 on:** March 12, 2013, 09:37:59 PM »

Norma

norma427 · « **Reply #69 on:** March 12, 2013, 09:40:25 PM »

Norma

norma427 · « **Reply #70 on:** March 12, 2013, 09:42:49 PM »

Norma

jsaras · « **Reply #71 on:** March 13, 2013, 10:53:31 AM »

Now you're just being mean ;-D

atom · « **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.

norma427 · « **Reply #73 on:** March 13, 2013, 01:34:49 PM »

Quote from: jsaras on March 13, 2013, 10:53:31 AM

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

norma427 · « **Reply #74 on:** March 13, 2013, 01:37:03 PM »

Quote from: atom 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.

Bleechy,

Thanks for your kind comment!

Norma

Skee · « **Reply #75 on:** March 13, 2013, 01:50:54 PM »

Norma,

I thought the first couple of sets of photos were great - this fresh batch is even better! I don't often purchase pizza, there's only two places in Austin that I go to for slices, but if that pizza tastes as good as it looks, I would go out of my way to buy it.

Cheers,
Britt

norma427 · « **Reply #76 on:** March 13, 2013, 02:42:28 PM »

Quote from: Skee on March 13, 2013, 01:50:54 PM

Norma,

I thought the first couple of sets of photos were great - this fresh batch is even better! I don't often purchase pizza, there's only two places in Austin that I go to for slices, but if that pizza tastes as good as it looks, I would go out of my way to buy it.

Cheers,
Britt

Britt,

Thanks for your kind comment too! Steve and I thought the crust did taste very good for a one day cold ferment. I have leftover slice to do a reheat on.

Norma

Skee · « **Reply #77 on:** March 18, 2013, 12:11:58 PM »

Norma, how did the reheat turn out?

Are you allowed to say what isn't in the crust, like "there's no oil or sugar"?

norma427 · « **Reply #78 on:** March 18, 2013, 05:27:52 PM »

Quote from: Skee on March 18, 2013, 12:11:58 PM

Norma, how did the reheat turn out?

Are you allowed to say what isn't in the crust, like "there's no oil or sugar"?

Britt,

The reheat went well. I took a photo of the reheat, but deleted the photo because I really didn't think anyone would be interested in seeing it since I can't give the recipe.

I can tell you there is oil and sugar in the recipe. I don't think that will be much of any help to you though. There are so many NY style recipes that have oil and sugar in them.

Nomra

Pete-zza · « **Reply #79 on:** March 18, 2013, 05:40:08 PM »

Norma,

Can you confirm that there is flour and water in the dough?

Peter