Author Topic: A New NY Style Test Dough  (Read 10640 times)

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Offline Skee

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Re: A New NY Style Test Dough
« 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


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Re: A New NY Style Test Dough
« Reply #76 on: March 13, 2013, 02:42:28 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

Offline Skee

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Re: A New NY Style Test Dough
« 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"?  ;)

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Re: A New NY Style Test Dough
« Reply #78 on: March 18, 2013, 05:27:52 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
« Last Edit: March 18, 2013, 06:17:52 PM by norma427 »

Offline Pete-zza

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Re: A New NY Style Test Dough
« Reply #79 on: March 18, 2013, 05:40:08 PM »
Norma,

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

Peter

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Re: A New NY Style Test Dough
« Reply #80 on: March 18, 2013, 06:19:08 PM »
Norma,

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

Peter

Lol Peter,

Yes, I can confirm that there was flour and water in the dough. 

Norma

Offline Skee

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Re: A New NY Style Test Dough
« Reply #81 on: March 19, 2013, 02:22:44 PM »
I don't think that will be much of any help to you though.
With all the work you've done on reverse-engineering pizza?  Knowing what's not in a recipe can be just as important as knowing what is.  ;)

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Re: A New NY Style Test Dough
« Reply #82 on: March 19, 2013, 09:11:47 PM »
With all the work you've done on reverse-engineering pizza?  Knowing what's not in a recipe can be just as important as knowing what is.  ;)

Britt,

That might be true that knowing what’s not in a recipe can be important, but I can give you an example of the boardwalk thread I am now working on.  I only changed the variables of the TF and a little less sugar in the dough and got different results.  I have been on reverse-engineering threads, but it takes a long while to understand everything and then there are even links to study to be able to help the reverse-engineering and cloning process.  Even using a different oven or mixer with different attachments can give different results.  Even if I was able to post the recipe I used, probably members wouldn’t get the same results as I did.

Norma

Offline Skee

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Re: A New NY Style Test Dough
« Reply #83 on: March 20, 2013, 11:19:52 PM »
Even if I was able to post the recipe I used, probably members wouldn’t get the same results as I did.
Very true Norma.  I've spent a fair amount of time cloning beers and the process is a lot simpler, fewer variables and fairly standard practices across most breweries for example, but even with the actual recipe in hand unless you know a few key details it's tough to make something that exactly matches a specific product (beer or pizza).  It is fun to try, though, and consuming the experimental results is good, too.


Offline Essen1

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Re: A New NY Style Test Dough
« Reply #84 on: March 20, 2013, 11:41:49 PM »
Britt,

That might be true that knowing what’s not in a recipe can be important, but I can give you an example of the boardwalk thread I am now working on.  I only changed the variables of the TF and a little less sugar in the dough and got different results.  I have been on reverse-engineering threads, but it takes a long while to understand everything and then there are even links to study to be able to help the reverse-engineering and cloning process.  Even using a different oven or mixer with different attachments can give different results.  Even if I was able to post the recipe I used, probably members wouldn’t get the same results as I did.

Norma

Norma,

I could not have said it better myself.   ^^^
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

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Re: A New NY Style Test Dough
« Reply #85 on: March 21, 2013, 07:42:29 AM »
Very true Norma.  I've spent a fair amount of time cloning beers and the process is a lot simpler, fewer variables and fairly standard practices across most breweries for example, but even with the actual recipe in hand unless you know a few key details it's tough to make something that exactly matches a specific product (beer or pizza).  It is fun to try, though, and consuming the experimental results is good, too.

Britt,

Interesting that you spent a fair amount of time cloning beers.  That sounds fun!  ;D My friend Steve (Ev) also has done that and told me about his results.  He told me it is hard to reverse engineer the beers too.  I agree with you too even though we don’t get the exact results it is fun to try the experiments.  I guess it has to do with the journey in making pizza or beers.

Norma

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Re: A New NY Style Test Dough
« Reply #86 on: March 21, 2013, 07:45:34 AM »
Norma,

I could not have said it better myself.   ^^^

Mike,

I recall when we were on that Luigi’s thread and we both got different results using the same formulations.  I guess we never really did clone that pizza either, or at least I didn’t.   :-D

Norma