Pepe(ish) New Haven Bakes Mozz and Tomato

[polishpizza]

Trying to improve every week...

[TXCraig1]

Those pies have a great look to them!

[dmcavanagh]

Did you steal that one with cheese on it from my oven? 

[polishpizza]

The door was open so I took it when you weren't looking   

[Jon in Albany]

They look great! A little too round to be from Pepe's, but still great

If you felt like writing about how you made them, I'd be interested in reading it.

Jon

[dellavecchia]

I am really digging the look of these. What flour are you using? Are they nice and chewy?

John

[deb415611]

lol, too round was my first thought too,  love a tomato pie

those are looking good

[Serpentelli]

I am McLovin that tomato pie. Few brown spots pokin through...... Highly enticing!

Pls share dough formulation and bake details!

John K

[polishpizza]

@Jon - I've been using Scott123's recipe and rather than using Spring King I have been using All Trumps with a higher hydration of 65% vs. 62%.  My next progression is to change to XXXX and use lower hydration to achieve a crunchier crust and more stiffer body.

@della - Again I've been using All Trumps for these pies, they are chewy, actually a bit more then I am used to and with the lower 62% hydration I should accomplish my goal.

[polishpizza]

@serp


All Trump   855g (100%)

Tap (hard) water room temp (68 deg.)   556g (65%)

IDY   1.5 t. (0.56%)

Salt   15g (1.75%)

Soybean oil   25g (2.98%)

Sugar   9g   1.05%

My last couple of bakes I've been using 1/2 steel plate, preheat 500 for 1 hr.  When I launch the pies it 2 min bake, 2 min broil, 1-2 either bake or broil depending on how it looks and feels.  I'm still tweaking the bake times but this above is generally where I am at.

[Chicago Bob]

Mr. Polish...what is your TF/weight for given size of that purdy tomato pie sir?
Thanks!

[polishpizza]

CB, my ball weight is 484g, to be honest I don't know what the TF is...my guess is probably 3/4" inch so .75 TF...

[Serpentelli]

Dang!! Now here's ANOTHER style I gotta try.

And my bride just told me "we're on a diet". To which I responded "Do you have a mouse in your pocket?"

John K

[Pete-zza]

CB, my ball weight is 484g, to be honest I don't know what the TF is...my guess is probably 3/4" inch so .75 TF...

The thickness factor = (484/28.35)/(3.14159 x R x R), where R is the radius of the pizza.

Peter

[polishpizza]

Thanks Pete...

[shuboyje]

Those are some great looking pies!

[polishpizza]

Thanks Shu, they're only going to get better!...I appreciate the kind feedback...