Author Topic: Ev's Neo- N.Y. Pies  (Read 4616 times)

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Offline Chicago Bob

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Re: Ev's Neo- N.Y. Pies
« Reply #20 on: April 22, 2013, 10:48:54 AM »
I am not very familiar with Bakers percentage, but could you tell me the weight of the flour? please.
If you use the expanded dough calculator and plug in .085 for the TF on a 15" pie(the first 2 spaces you fill in on the calculator).....the calculator will fill in the flour amount for you.
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Online TXCraig1

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Re: Ev's Neo- N.Y. Pies
« Reply #21 on: April 22, 2013, 11:35:35 AM »
I know I'm late to the party, but I wanted to say that those are some fine looking pepperoni pies Steve.
I love pigs. They convert vegetables into bacon.

Offline Polo1523

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Re: Ev's Neo- N.Y. Pies
« Reply #22 on: April 22, 2013, 03:49:17 PM »
Thank you Bob and Steve, I figured the Lehman tool already, sorry I am kind of a beginer I will post pics soon.
Regards Leo.

Offline Jackie Tran

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Re: Ev's Neo- N.Y. Pies
« Reply #23 on: April 22, 2013, 08:59:47 PM »
I know I'm late to the party, but I wanted to say that those are some fine looking pepperoni pies Steve.

I agree.  Very nicely done Steve.

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #24 on: April 22, 2013, 11:30:16 PM »
Thanks guys! ..and Good Luck, Leo! Let us know how you make out. ;D

Offline Polo1523

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Re: Ev's Neo- N.Y. Pies
« Reply #25 on: April 25, 2013, 10:04:08 AM »
Hey Steve I made a batch last night with your formulation, just have a question do you start to see the dough rise or make bubbles right away? or is it slow process because of low % of yeast, or can you explain your Kneading process. I mixed the ingredients by hand for about 4-5 minutes qand let the dough for an hour counter rise and then placed it on the fridge, I just want to be sure I'm on the right track before I make my first pizza

Regards Leo.
Regards Leo.

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #26 on: April 25, 2013, 12:07:02 PM »
Leo,
 I use a Bosch Uni. plus mixer. First I dissolve the salt in the water and put it in the mixer. I then add the IDY to the flour and whisk it in a little. I then turn on the mixer and slowly add the flour until it's all in and then let it rest about ten minutes or so. I then mix on low for 6 minutes, after which I weigh and ball the dough and place in the fridge for 48 hrs. They don't really show much sign of fermentation unless I let them warm up before baking, which I do for the first couple. After that, I use them cold as I need them over the course of the day.

Offline Polo1523

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Re: Ev's Neo- N.Y. Pies
« Reply #27 on: April 25, 2013, 12:46:44 PM »
Perfect Steve, I was a little worried cause in the past I made some pies with higher % of Yeast, and the fermentation was a little faster, but I guess im on the right track, definitely the High temp of the WFO is a factor right, sorry for all the questions I am a begginer on the WFO, thank for the advise.

Leo.
Regards Leo.

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #28 on: April 25, 2013, 02:04:32 PM »
Start checking the bottom of your pie about 10 seconds after launching. I hope you have an aluminum peel big enough to support the whole pie because about 75% of the bake time will be on the peel, suspended a half inch or so off the floor, once the bottom is brown enough for you. It goes really fast. Not at all like Caputo 00.

Offline Polo1523

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Re: Ev's Neo- N.Y. Pies
« Reply #29 on: April 25, 2013, 08:59:29 PM »
Ok good to know that yes i have a 16 inch peel,  how much time it takes to bake your pies
Regards Leo.


Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #30 on: April 25, 2013, 11:30:13 PM »
That depends on just how hot your oven is. Generally under 3 minutes though, I guess. I never actually timed it.

Offline Polo1523

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Re: Ev's Neo- N.Y. Pies
« Reply #31 on: April 26, 2013, 12:11:52 AM »
I just ordered a laser therm until then I will know for now pure instinct. Thank you i won bother you anymore.  :-X
Regards Leo.

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #32 on: April 26, 2013, 06:38:05 AM »
No problem. Looking forward to seeing your results. :D

Offline Polo1523

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Re: Ev's Neo- N.Y. Pies
« Reply #33 on: April 30, 2013, 02:42:47 PM »
Hello Steve,

Question on the Pies I made, same formulation you gave me, for my taste felt it was missing a little bit of salt, how much % do you recommend to modify to the 1.75% it was minimal, I need your advise I don't want them to be very salty just a bit more. should I go to 1.85 or 1.90 or is it too much.
Regards Leo.

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #34 on: April 30, 2013, 09:59:26 PM »
Sure. Try 1.85 and see how you like it. That should be enough to taste a difference without going overboard on the salt. If you want something more in line with neapolitan, you could go quite a bit higher, up to 2.5% or more. It's really up to your own taste. Just keep increasing by .1 or so until you hit the level you like.

Offline Polo1523

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Re: Ev's Neo- N.Y. Pies
« Reply #35 on: April 30, 2013, 11:33:06 PM »
Perfect Steve will make a batch for saturday's bake in the wfo and see how it goes thanks a lot.
Regards Leo.

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #36 on: May 01, 2013, 06:51:44 AM »
Here are a few more from last week.

Offline Jackie Tran

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Re: Ev's Neo- N.Y. Pies
« Reply #37 on: May 01, 2013, 08:14:17 AM »
Your crust is looking really puffy and light Steve.  How is the texture? And crumb shots for me?  :chef:

Offline Ev

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Re: Ev's Neo- N.Y. Pies
« Reply #38 on: May 01, 2013, 08:30:34 AM »
I'm going with occident flour right now at 58% hy., Bosch UP, speed 1 for 8 minutes. It makes a really good NY crust. Not as light as NP of course. Crisp exterior with decent chew but not at all tough.  I'll try to get some crumb shots for you on Friday. I just finished mixing another batch of 15.

Offline Polo1523

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Re: Ev's Neo- N.Y. Pies
« Reply #39 on: May 01, 2013, 01:24:26 PM »
Man those look so tasty and awesome,  :drool: great pies Steve.
Regards Leo.


 

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