Author Topic: Ev's Neo- N.Y. Pies  (Read 7588 times)

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Offline Chaze215

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Re: Ev's Neo- N.Y. Pies
« Reply #50 on: May 03, 2013, 06:25:38 AM »
The Neo-N.Y. pies are 15-16" and sold as slices. 5 slices to a pie. I also do 10" whole neapolitan, different dough, tomatoes and cheese.

Do you have both types of doughballs on hand? Using Caputo 00 for the Neapolitans? I saw in 1 pic that the oven floor was 850+.
Chaz


Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #51 on: May 03, 2013, 06:49:20 AM »
5 slices per pie? Really? How do you do that?

I figured the circumference of a 16"pizza tray and divided by 5. I then used a hammer and chisel to make dents at the corresponding intervals around the pan, which I can feel from the underside. Then I just place my cutting wheel over those spots and aim for the center.

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #52 on: May 03, 2013, 06:59:28 AM »
Do you have both types of doughballs on hand? Using Caputo 00 for the Neapolitans? I saw in 1 pic that the oven floor was 850+.

Yes, I use Caputo 00 Pizzerria flour and Ischia culture, and keep both doughs on hand.  It's a bit tricky baking a NY pie at 850. You can't leave it on the deck for long and you certainly don't dare turn your back on it.  Most of the bake time is on the peel, holding it just off the deck.

Offline Chaze215

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Re: Ev's Neo- N.Y. Pies
« Reply #53 on: May 03, 2013, 12:40:54 PM »
Oh yeah I could imagine it would burn up pretty quick at 850...lol What % of ischia do you use? I've been experimenting with my ischia doughs but have yet to dial it in  :-[
Chaz

Offline acbova

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Re: Ev's Neo- N.Y. Pies
« Reply #54 on: May 03, 2013, 12:51:44 PM »
Oh how I wish I could skip this afternoon and head on over..... I would try that Pepperoni slice along with my Neapolitan.   Then I would go to the market and get some more goodies.   :)

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #55 on: May 03, 2013, 11:41:15 PM »
Oh yeah I could imagine it would burn up pretty quick at 850...lol What % of ischia do you use? I've been experimenting with my ischia doughs but have yet to dial it in  :-[

For my NP dough, I use Ischia at 2% of total dough for a 12 hr. cool room temp, 60ish. and at least 12 hr. balled.

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #56 on: May 05, 2013, 11:48:56 AM »
Ok, here are a few shots from last Friday. It's getting much busier at the market now so I don't have a lot of time for picture taking, but I did get a couple typical crumb shots for Chau, and a couple bottoms too.

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #57 on: May 05, 2013, 11:51:09 AM »
Pies

Offline Chicago Bob

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Re: Ev's Neo- N.Y. Pies
« Reply #58 on: May 05, 2013, 04:35:04 PM »
Well....I just don't see how they can get any better than this.  :-\

OK...that's it folks; we're shut'in down Pizzamaking .com! Steve has ruined it for all of us and there's now just no point in going on!!  :-D
« Last Edit: May 05, 2013, 04:37:08 PM by Chicago Bob »
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Offline Jackie Tran

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Re: Ev's Neo- N.Y. Pies
« Reply #59 on: May 06, 2013, 04:01:54 PM »
Thanks Steve.  the crust looks great to me but the crumb looks a bit too moist.  I wonder if it just looks like that and not the case.  I also wonder if baking the NYer's at 850 and mostly on the peel is causing that.  Have you tried to bake these NY pies on the floor at 600-650F?  Is there a difference in the texture compared to baking them at 850F?

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #60 on: May 06, 2013, 04:55:33 PM »
Thanks Steve.  the crust looks great to me but the crumb looks a bit too moist.  I wonder if it just looks like that and not the case.  I also wonder if baking the NYer's at 850 and mostly on the peel is causing that.  Have you tried to bake these NY pies on the floor at 600-650F?  Is there a difference in the texture compared to baking them at 850F?

 I think you're right about that. The crumb is a bit moist but it still eats pretty good. That's definitely the downside of baking a larger pie at hi temps., trying to keep them in long enough to bake through. Lower would be better but I need to bake these in between the NP pies. So, it is what it is. Almost every slice ends up being he-heated anyway, so I think that helps some. I've had no complaints so far, at least.

Offline Jackie Tran

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Re: Ev's Neo- N.Y. Pies
« Reply #61 on: May 07, 2013, 12:16:01 AM »
Steve, I think the quick bake and the reheat gives a perfect pie for me.  I love the crisp that comes with reheating.  Actually come to think of it, it takes quite a bit of skill to bake these large NYers at 850F and get as even of a bake as you are getting without burning them.  So keep it up and I'm not surprise that customers are eating it up.  :chef:

chau


Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #62 on: May 07, 2013, 08:20:05 AM »
Thanks Chau.
 I agree about the reheated slices. I much prefer those over fresh baked.

Offline bfguilford

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Re: Ev's Neo- N.Y. Pies
« Reply #63 on: May 07, 2013, 09:49:17 AM »
I'm finding that, even with a +/-4:15 bake in my 550-ish degree home oven with broiler on full time, I like a 45-60 second reheat (after a 5-ish minute rest) better than a slice right out of the oven, but 12-year old critic disagrees. That extra crisping of the bottom and cornicione is heavenly.

Barry
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