Author Topic: February 2013 New York Style Pizzas  (Read 1665 times)

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Offline pythonic

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February 2013 New York Style Pizzas
« on: February 24, 2013, 01:44:12 AM »
This month I've made some really great pies.  I've started stretching the skins 2 inches past my 14 inch peel to ensure proper thickness and this has made a huge difference the way the cheese cooks and tastes.  All of these pies have a bake time of 4:30 and are made with either KABF or Gold Medal better for bread flour.

Pics coming soon...
« Last Edit: February 24, 2013, 02:05:39 AM by pythonic »
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Offline pythonic

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Re: February 2013 New York Style Pizzas
« Reply #1 on: March 15, 2013, 12:34:03 AM »
Here are some pics.
« Last Edit: March 15, 2013, 12:44:25 AM by pythonic »
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Offline pythonic

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Re: February 2013 New York Style Pizzas
« Reply #2 on: March 15, 2013, 12:45:22 AM »
And the rest

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Online norma427

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Re: February 2013 New York Style Pizzas
« Reply #3 on: March 15, 2013, 08:11:01 AM »
Nate,

You sure did a great job on all those pies!  ;D

Norma
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Offline slybarman

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Re: February 2013 New York Style Pizzas
« Reply #4 on: March 15, 2013, 08:19:44 AM »
How many ounces is each dough ball that you are now stretching to 16"?

Offline pythonic

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Re: February 2013 New York Style Pizzas
« Reply #5 on: March 15, 2013, 08:34:57 AM »
Thanks Norma.

Slybarman:  12.5oz
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Offline slybarman

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Re: February 2013 New York Style Pizzas
« Reply #6 on: March 15, 2013, 08:40:38 AM »
Thanks. I have been opening 13 oz dough balls to 14" lately and had been considering loweing the tf some as well.

Offline communist

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Re: February 2013 New York Style Pizzas
« Reply #7 on: March 15, 2013, 09:47:56 AM »
I agree, as Scott123 repeats again and again, thickness factor is key to a great NY pie, which should be light and a bit puffy.  For my 16 inch pie, I use a 14 ounce dough ball.  The thickness factor is just .07.  This has taken some time for me to master.  Pythonic, your NY pies look great.  Your data is surprising - could you double check for me?  12.5 for a 16 inch pie would be perhaps tf of .06!  Wow.  I do think some of the best NY places approach this, but it is living dangerously for the home baker!  Thanks  Mark

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Re: February 2013 New York Style Pizzas
« Reply #8 on: March 15, 2013, 10:49:31 AM »
Looking good, Nate.  What brand of cheese are you using?

Offline pythonic

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Re: February 2013 New York Style Pizzas
« Reply #9 on: March 15, 2013, 10:52:44 AM »
I agree, as Scott123 repeats again and again, thickness factor is key to a great NY pie, which should be light and a bit puffy.  For my 16 inch pie, I use a 14 ounce dough ball.  The thickness factor is just .07.  This has taken some time for me to master.  Pythonic, your NY pies look great.  Your data is surprising - could you double check for me?  12.5 for a 16 inch pie would be perhaps tf of .06!  Wow.  I do think some of the best NY places approach this, but it is living dangerously for the home baker!  Thanks  Mark

Mark,

Thanks for your kind words Mark.  I open to roughly 15in. and then it pulls back to 14in.  TF is .08.

Nate
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Offline pythonic

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Re: February 2013 New York Style Pizzas
« Reply #10 on: March 15, 2013, 10:56:37 AM »
Looking good, Nate.  What brand of cheese are you using?

Scott,

I bounce around between grande east coast blend and boars head mozzarella w/grande provolone.  I tend to prefer the Boars Head but it's $6/lb.  I don't have access to Grande WM in Chicago otherwise I'd be going with that.  My wife is from pitt so we drive up their a few times a year and go to Pennmac and buy a loaf of Grande WM as well as the AT Bromated flour.   I found a pizza place using the east coast blend so I am buying it off them for 3.50/lb.  Their pizza is ungodly bad so hopefully they stay in biz for awhile.

Nate
« Last Edit: March 15, 2013, 11:02:11 AM by pythonic »
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Re: February 2013 New York Style Pizzas
« Reply #11 on: March 15, 2013, 11:03:11 AM »
Nate, thanks. Are you drizzling with oil?

Offline pythonic

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Re: February 2013 New York Style Pizzas
« Reply #12 on: March 15, 2013, 11:04:41 AM »
No oil.  I make my own sausage though so it could be coming from that.
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Offline bfguilford

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Re: February 2013 New York Style Pizzas
« Reply #13 on: March 15, 2013, 01:27:42 PM »
I've been waiting to see the photos since your starting post. I agree with the others... these look really good, Nate.

Barry
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Offline pythonic

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Re: February 2013 New York Style Pizzas
« Reply #14 on: March 15, 2013, 03:13:58 PM »
Barry,

Thanks, they are getting there.  They seem to get better and better and that is all you can hope for.   Pics took long enough right?  I had some sizing issues but thanks to the upgrade I was able to add them directly from my phone.

Nate
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Offline Chicago Bob

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Re: February 2013 New York Style Pizzas
« Reply #15 on: March 15, 2013, 04:04:21 PM »
Wow! Those are looking great Nate....what will you do for a March encore!  :chef:

Bob
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Offline slybarman

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Re: February 2013 New York Style Pizzas
« Reply #16 on: March 24, 2013, 07:13:35 PM »
Tonight I went to 12.5 oz dough balls for my 14 oz pies. I had two small tears that made a small bit of a mess. However, where I did not have tears, I had my best pies yet. This reinforces what Scott has said all along, TF matters!


Thin to win, but gotta handle them carefully fo sho.

Offline pythonic

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Re: February 2013 New York Style Pizzas
« Reply #17 on: March 25, 2013, 09:10:35 PM »
Tonight I went to 12.5 oz dough balls for my 14 oz pies. I had two small tears that made a small bit of a mess. However, where I did not have tears, I had my best pies yet. This reinforces what Scott has said all along, TF matters!


Thin to win, but gotta handle them carefully fo sho.

Nice!  Yep it really matters.
If you can dodge a wrench you can dodge a ball.