Author Topic: NY Style using Shortening  (Read 3644 times)

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Offline Vesuvi0

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NY Style using Shortening
« on: March 08, 2013, 09:59:35 PM »
Breaking radio silence here....been awhile since my last post!

Was combing thru some posts on using shortening in a NY Style dough recipe.  Saw something about Lard having been popular back in the good old days in NY style pizza, thought maybe I would try to emulate with shortening.  Probably nonsense but what the heck.

Recipe;

Poolish (made night before mixing);
150 grams flour
220 grams water
Pinch of IDY yeast
Mixed together with a spatula, covered with plastic wrap and room temp overnight

Final dough;
650 grams flour
244 grams water
6 grams yeast
20 grams salt
10 grams sugar
10 grams dried malt extract
16 grams Shortening (warmed slightly but not melted)
8 grams granulated garlic

Sorry for not converting into baker %....on my iPad using the ap for the first time.

Mixing;
Everything in the bowl except 25% of the flour and all of the salt for a 35 minute autolyse.  After the autolyse, rest of flour and salt added for 8 minutes of mixing.  Gave the machine a break for 2 minutes after 4 minutes of mixing, followed by final 2 minutes of mixing.

Just about a 10 minute bench rest before portioning into 2 dough balls...weighing about 654 grams per piece.  Yes, these will make some pretty thick 16 inch pies.

I have to say that the dough texture was excellent.  Perfectly smooth and the skin did not break during the balling.  Just put them in the fridge for an overnight rise...very curious to see how tomorrows bake goes.
Vesuvi0


Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #1 on: March 08, 2013, 10:48:33 PM »
Dough mass
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #2 on: March 08, 2013, 10:54:23 PM »
Cross section
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #3 on: March 08, 2013, 10:54:53 PM »
Dough balls
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #4 on: March 08, 2013, 10:55:55 PM »
Let the proof begin
Vesuvi0

Offline Chicago Bob

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Re: NY Style using Shortening
« Reply #5 on: March 08, 2013, 11:07:23 PM »
Those dough balls look very interesting to me Vesuvi0 and I will tell you why after your bake. Did you use very warm water?
Thanks!

Bob
"Care Free Highway...let me slip away on you"

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #6 on: March 08, 2013, 11:18:53 PM »
Surprisingly no...I used cold water out of my refrigerator water dispenser (with filter...ATL tap water is garbage).  However...the room temp autolyse may have been a bit excessive at 35 minutes which may be causing that observation you have.  Wasn't intentional...stopped to make the sauce and got a bit sidetracked ???
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #7 on: March 09, 2013, 03:03:52 PM »
16 hours of cold ferment
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #8 on: March 09, 2013, 03:05:23 PM »
Used a bit too much olive oil
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #9 on: March 09, 2013, 03:08:41 PM »
New sauce recipe..Cento base, oregano, basil, black pepper, salt, granulated garlic, EVOO, and a bit of smashed fennel seed...my best yet
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #10 on: March 09, 2013, 03:09:24 PM »
Boars head Canadian Bacon...delicious
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #11 on: March 09, 2013, 03:11:31 PM »
Cheese blend...whole milk, part skim and muenster
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #12 on: March 09, 2013, 03:13:28 PM »
Dough ball resting with flour (used too much flour)
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #13 on: March 09, 2013, 03:16:14 PM »
Opened...not sure if the scale like texture on the rim of the disc is due to the shortening...or the combination of too much bench flour and oil
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #14 on: March 09, 2013, 03:17:13 PM »
Sauced...not a strong skill of mine..
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #15 on: March 09, 2013, 03:18:46 PM »
Cheesed and topped
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #16 on: March 09, 2013, 03:19:51 PM »
After about 8 minutes in the oven at 500 convection
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #17 on: March 09, 2013, 03:20:58 PM »
Great browning
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #18 on: March 09, 2013, 03:22:44 PM »
Not sure if it was the shortening...but this was the easiest pie I have ever cut.  It was like cutting thru air...no need to force at all.  This has never happened to me.
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #19 on: March 09, 2013, 03:23:57 PM »
Rather dense crumb...however soft
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #20 on: March 09, 2013, 03:25:06 PM »
The edge of this slice was so true it could be used as a ruler
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #21 on: March 09, 2013, 03:28:03 PM »
Another possible result of the shortening...the crust was not resilient and broke rather easily.  Not to say this was bad as it was very pleasant to eat...however its something different for me
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Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #22 on: March 09, 2013, 03:30:56 PM »
Conclusion...this was one of my all time best tasting pies.  While the crust texture may not appeal to some, the taste was phenomenal.  Not to mention the new sauce recipe and cheese blend.  I will be trying this again sometime with a couple of mods.
Vesuvi0

Offline Chicago Bob

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Re: NY Style using Shortening
« Reply #23 on: March 09, 2013, 04:57:52 PM »
Those dough balls look very interesting to me Vesuvi0 and I will tell you why after your bake. Did you use very warm water?
Thanks!

Bob
Pizza looks great Vesuvi0 !  :chef:
Here's the deal on what I said about your dough being very interesting... your recipe using shortening and garlic powder is almost exactly the same I often use for Chicago thin style pizza and that cross section pic shows a really nicely made thin crust dough.  ;D  The way you described cutting the "air" crust and the dense crumb you found...oh, and your sauce recipe too, almost a dead ringer for my Chi-town thins!  :o
Guess it just goes to show that one can really mix different styles together, cut them differently, bake them differently, etc. etc. and turn out something great. Well done Vesuvi0!!

Bob
"Care Free Highway...let me slip away on you"

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #24 on: March 10, 2013, 11:07:17 AM »
Thanks for the nice comments!  Had no idea I was stumbling into Chi-town land!  Would definitely like to come back to this recipe with a thin crust deep dish...once I can find a nice authentic pan.

Granulated Garlic has always been a go to ingredient for me.  I've read about it being a natural dough relaxer, which is really why I tried it in the first place...however the distinct aroma it has is why I continue to use it.  I often host folks for dinner and its kind of grown in to a trademark I guess!

Standby for the second dough ball results...backed it up last night
Vesuvi0


 

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