Author Topic: NY Style using Shortening  (Read 3492 times)

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Offline slybarman

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Re: NY Style using Shortening
« Reply #25 on: March 10, 2013, 11:49:38 AM »
The browning you got on the rim makes me wish my oven had convection. Color was really nice. I wonder if you would get more oven spring if you went up on the temp?


Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #26 on: March 11, 2013, 06:42:36 PM »
I do have to say that I enjoy the browning that my convection cycle brings.  As for the heat...I'm unfortunately maxed out at 500.  I wish I knew a way to rig the control to allow for some more heat! 
Vesuvi0

Offline Chicago Bob

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Re: NY Style using Shortening
« Reply #27 on: March 11, 2013, 08:33:13 PM »
I do have to say that I enjoy the browning that my convection cycle brings.  As for the heat...I'm unfortunately maxed out at 500.  I wish I knew a way to rig the control to allow for some more heat!
Have you seen these mods? http://www.pizzamaking.com/forum/index.php/topic,18878.msg184587.html#msg184587
"Care Free Highway...let me slip away on you"

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #28 on: March 13, 2013, 08:13:23 PM »
Very interesting Bob.  That person has the same oven I have!  Long and lifeless bake couldnt be any closer of a comparison.
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #29 on: March 13, 2013, 08:19:36 PM »
second dough ball
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #30 on: March 13, 2013, 08:21:07 PM »
stretched without too much trouble
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #31 on: March 13, 2013, 08:23:36 PM »
Bacon, Canadian Bacon, Sausage and Pepperoni.....kind of hard to screw up a 'za with that mix (sorry to those vegetarians out there)
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #32 on: March 13, 2013, 08:25:04 PM »
Crust had a bit more rise than the first go round
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #33 on: March 13, 2013, 08:27:07 PM »
the aroma of those cooked meats was really something else.  Again it was like cutting thru air
Vesuvi0


Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #34 on: March 13, 2013, 08:29:14 PM »
not a great shot of the crumb.  it had a bit more spring overall compared to the first one.
Vesuvi0

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #35 on: March 13, 2013, 08:30:33 PM »
pretty nice browning.
Vesuvi0

Offline Chaze215

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Re: NY Style using Shortening
« Reply #36 on: March 13, 2013, 09:48:16 PM »
Pies look great Ves! Are you baking them on a screen?
Chaz

Offline Vesuvi0

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Re: NY Style using Shortening
« Reply #37 on: March 17, 2013, 07:12:24 PM »
Yep on a 16 inch screen
Vesuvi0