Author Topic: PR/NY/WFO  (Read 563 times)

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Offline vincentoc13

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PR/NY/WFO
« on: May 05, 2013, 07:23:15 PM »
I'm planning for pizza this coming weekend, I would like to try PR NY style pizza recipe from Pizza Quest in my wood fired oven.
At what temp do you guys think I should have my oven at?

Thanks,  Vince.


Offline TXCraig1

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Re: PR/NY/WFO
« Reply #1 on: May 05, 2013, 08:02:44 PM »
PR?
I love pigs. They convert vegetables into bacon.

Offline vincentoc13

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Re: PR/NY/WFO
« Reply #2 on: May 05, 2013, 08:07:56 PM »
Peter Reinhart

Offline TXCraig1

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Re: PR/NY/WFO
« Reply #3 on: May 05, 2013, 08:11:55 PM »
I don't know if it helps or not, but if I was going to do NY in my WFO, this is what I'd work on: http://www.pizzamaking.com/forum/index.php/topic,18671.msg185210.html#msg185210

610F is his number.
I love pigs. They convert vegetables into bacon.

Online Pete-zza

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Re: PR/NY/WFO
« Reply #4 on: May 05, 2013, 09:39:10 PM »
If the Reinhart NY style recipe is the one at http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/169-ny-style-pizza-dough.html , I am pretty sure I converted it to baker's percents. Peter's dough recipes tend to call for a fair amount of sugar, usually in the form of sucrose or honey. Many people will contend that that is atypical of the NY style. In the recipe referenced above, the sugar/honey is almost 4.5%. At that level, it is quite likely that the bottom of the pizza will burn if the floor of the WFO gets above about 500 degrees F. I think there are better candidates for a NY style in a WFO.

Peter

Online norma427

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Re: PR/NY/WFO
« Reply #5 on: May 05, 2013, 11:19:21 PM »
vincentoc13,

I didn't try Peter Reinhart's NY style dough in a WFO, but I did try out Peter Reinhart's Country Pizza Dough & Classic Pizza Dough Neo-Neapolitan style in Steve's WFO at Reply 9 http://www.pizzamaking.com/forum/index.php/topic,13037.msg127491.html#msg127491 and other places here on the forum.  The temperature of Steve's WFO was in the low 800's if I recall right.  Peter did the conversions on that thread.

Norma
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Online Chicago Bob

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Re: PR/NY/WFO
« Reply #6 on: May 06, 2013, 12:52:12 AM »
I'm planning for pizza this coming weekend, I would like to try PR NY style pizza recipe from Pizza Quest in my wood fired oven.
At what temp do you guys think I should have my oven at?

Thanks,  Vince.
Bam, Bam, Bam!!!   Craig, Peter, and Norma.  :chef:

You must live right Vince 'cause you just got handed big money.  ;)
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Offline vincentoc13

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Re: PR/NY/WFO
« Reply #7 on: May 06, 2013, 01:13:02 AM »
all,

Thanks for the replies, I think the stars must all be aligned perfect tonight.  Cant wait for this weekend to try NY style for first time.  Will post pics good or bad

Thanks again,

Vince


 

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