Author Topic: Nea-NY Style?  (Read 901 times)

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Offline mooveebuff

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Nea-NY Style?
« on: April 30, 2014, 05:20:14 AM »
I don't really fit into either category...I'm more of a combination of both styles.  I use a Neapolitan style dough and cook at very high temperatures, but my bottom crust is thicker than traditional Neapolitan style so it can be picked up, folded, etc. and I use more toppings.  I've been experimenting a lot lately now that I finished my oven to the point where it's usable, and this is where I'm at now.  I'll be doing another cook around the end of May for some friends, and I hope I can keep improving.  I got some advice on the Dough Doctor section, which helped me get the results I wanted from my crust.  Cooking at these temps is a whole new experience!  Would you consider these to be more Neapolitan or more NY style?  I guess it doesn't really matter, just curious to hear opinions.

Offline JD

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Re: Nea-NY Style?
« Reply #1 on: April 30, 2014, 07:43:31 AM »
I read your other thread too, and it's a style in between like you say but does not fit either one exactly. What type of cheese are you using? The cheese in picture 2 looks overdone for my tastes, but the crust looks like it's balanced about right.

I like your oven and I think you'll be making some world class pies in no time. I made a cob oven a couple years ago but it was too small in the end. Still a fun experience and creates great atmosphere when you have people over for pizza.

JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline mooveebuff

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Re: Nea-NY Style?
« Reply #2 on: April 30, 2014, 09:43:18 AM »
Thanks!  I actually use just a generic store-brand low moisture, part skim mozzarella.  As far as flavor and how it behaves in the oven, it works best for me.  I made my own mozz a couple of times successfully, after a few disasters, but it never tasted quite right.  I used some Polly-O whole milk mozz on one of my last cooks, and it really did not handle the heat of the oven well.  It melted very quickly into a liquid form, combined with the sauce into a pink liquid, and boiled over!  Last cook before the ones pictured I used a higher-end low moisture/part skim that I bought in block form and shredded myself.  It worked fine, but really no difference in taste to be worth the difference in price.  This is just Kroger brand pre-shredded mozz, and I'm actually a big fan of it.

The cheese pie pictured above was the first pie in.  I had the oven way too hot...I don't think I even got to 90 seconds on that one.  I took a 15-20 minute break before going on to the next one, and things went much better.  Next time I'll have more patience and take a temp reading before tossing anything in there.  The pizza actually tasted good, but it was overdone...after looking at the bottom I almost pitched it, but it really didn't taste burnt, surprisingly (photo below).

I'm really happy with the oven so far.  My next test will be to bake bread once I make a door for it.  It'll be fun when I have people over later this month.

Offline JD

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Re: Nea-NY Style?
« Reply #3 on: April 30, 2014, 11:16:04 AM »
If your goal is 2 minute Neo-NY hybrid such as Chris Bianco or Jeff Varasano, you may want to try a Fior di latte mozzarella instead of low moisture mozzarella. My Kroger sells a brand called Galbani that isn't too terrible.

If you prefer the low moisture and browned top, just know that boiling is a good thing and it may be worth giving Polly-O whole milk another try. Maybe just use less cheese & sauce so it's not out of control.

Again though, do what makes you happy. Everyone has different tastes.



JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline mooveebuff

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Re: Nea-NY Style?
« Reply #4 on: April 30, 2014, 11:58:39 AM »
Thanks for the suggestion...I've never even heard about Fior di latte mozzarella.  I'll see if the Kroger/Fry's by me carry Galbani.  It's almost embarrassing to admit to using pre-shredded generic cheese after spending so much time working on the dough and sauce.  I'll have to do more testing....which, of course, means more pizza...which is never a bad thing.  Even failed experiments are usually pretty good...

Offline JD

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Re: Nea-NY Style?
« Reply #5 on: April 30, 2014, 12:18:33 PM »
At the very least you should be able to find Bel Gioioso, it's really common. http://www.belgioioso.com/Products/Fresh-Mozzarella  although I do think Galbani is better in flavor . Both of these have a different flavor than low moisture mozz, perhaps leaning towards flavorless. Some EVOO, and/or Pecorino Romano (or other sharp/hard cheese) may help add some depth.

Just keep experimenting and figure out what works for you. It's a slippery slope for sure.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh


 

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