Author Topic: NY Style using Shortening  (Read 2493 times)

0 Members and 1 Guest are viewing this topic.

Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
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

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
Re: NY Style using Shortening
« Reply #1 on: March 08, 2013, 10:48:33 PM »
Dough mass
Vesuvi0

Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
Re: NY Style using Shortening
« Reply #2 on: March 08, 2013, 10:54:23 PM »
Cross section
Vesuvi0

Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
Re: NY Style using Shortening
« Reply #3 on: March 08, 2013, 10:54:53 PM »
Dough balls
Vesuvi0

Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
Re: NY Style using Shortening
« Reply #4 on: March 08, 2013, 10:55:55 PM »
Let the proof begin
Vesuvi0

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 11117
  • Location: Durham,NC
  • Easy peazzy
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

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
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

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
Re: NY Style using Shortening
« Reply #7 on: March 09, 2013, 03:03:52 PM »
16 hours of cold ferment
Vesuvi0

Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
Re: NY Style using Shortening
« Reply #8 on: March 09, 2013, 03:05:23 PM »
Used a bit too much olive oil
Vesuvi0

Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
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
Vesuvi0


Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
Re: NY Style using Shortening
« Reply #10 on: March 09, 2013, 03:09:24 PM »
Boars head Canadian Bacon...delicious
Vesuvi0

Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
Re: NY Style using Shortening
« Reply #11 on: March 09, 2013, 03:11:31 PM »
Cheese blend...whole milk, part skim and muenster
Vesuvi0

Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
Re: NY Style using Shortening
« Reply #12 on: March 09, 2013, 03:13:28 PM »
Dough ball resting with flour (used too much flour)
Vesuvi0

Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
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

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
Re: NY Style using Shortening
« Reply #14 on: March 09, 2013, 03:17:13 PM »
Sauced...not a strong skill of mine..
Vesuvi0

Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
Re: NY Style using Shortening
« Reply #15 on: March 09, 2013, 03:18:46 PM »
Cheesed and topped
Vesuvi0

Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
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
Vesuvi0

Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
Re: NY Style using Shortening
« Reply #17 on: March 09, 2013, 03:20:58 PM »
Great browning
Vesuvi0

Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
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.
Vesuvi0

Offline Vesuvi0

  • Registered User
  • Posts: 76
  • Age: 28
  • Location: Atlanta, GA
Re: NY Style using Shortening
« Reply #19 on: March 09, 2013, 03:23:57 PM »
Rather dense crumb...however soft
Vesuvi0


 

pizzapan