Author Topic: I almost forgot how good these are!  (Read 8528 times)

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Offline bakeshack

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I almost forgot how good these are!
« on: May 19, 2013, 08:51:03 PM »
It's been a long while since my last NY style pizza and this batch was really good.  I baked these in my WFO at around 650F for about 4.5 mins with almost no coals left inside.   

65% Central Milling High Mountain
35% Molino Pasini 00 Marrone
64% Water
0.8% Fresh yeast
1.75% Salt
2% Lard

2 hrs bulk at RT.  48 hrs balled in the fridge.  2 hrs at RT prior to baking.  480 gr dough ball, 18" pizza. 









Offline Jackie Tran

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Re: I almost forgot how good these are!
« Reply #1 on: May 19, 2013, 09:11:38 PM »
Beautiful pies Marlon.  Seems like there isn't a style you can't do.

Offline slybarman

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Re: I almost forgot how good these are!
« Reply #2 on: May 19, 2013, 09:33:38 PM »
Looks darn good. Those pepperoni really cupped up nicely.

Offline fcbuilder

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Re: I almost forgot how good these are!
« Reply #3 on: May 19, 2013, 11:52:47 PM »
That's a thing of beauty!

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #4 on: May 19, 2013, 11:57:08 PM »
That's a thing of beauty!


Looks darn good. Those pepperoni really cupped up nicely.

Beautiful pies Marlon.  Seems like there isn't a style you can't do.

Thanks, guys!  I used VT Smoked Pepperoni, of course!   




Offline f.montoya

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Re: I almost forgot how good these are!
« Reply #5 on: May 20, 2013, 10:55:00 AM »
"Marlon the Master".  So you baked some NP at 900+ and had some of this dough, with the lard added, on hand when the temp dropped to 650 and put them in? I'm just guessing. These look soooooooo goooooooooooooooooood!!

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #6 on: May 20, 2013, 11:35:20 AM »
"Marlon the Master".  So you baked some NP at 900+ and had some of this dough, with the lard added, on hand when the temp dropped to 650 and put them in? I'm just guessing. These look soooooooo goooooooooooooooooood!!

 :-D  Thanks!  You are correct.  I baked a few NP's for lunch and made these NY style early in the evening.  For me, that is the perfect temperature for this style of pizza with the bake times that I am going for (4-5 mins). 

Offline Serpentelli

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Re: I almost forgot how good these are!
« Reply #7 on: May 20, 2013, 12:12:52 PM »
It's been a long while since my last NY style pizza and this batch was really good.  I baked these in my WFO at around 650F for about 4.5 mins with almost no coals left inside.   

65% Central Milling High Mountain
35% Molino Pasini 00 Marrone
64% Water
0.8% Fresh yeast
1.75% Salt
2% Lard

2 hrs bulk at RT.  48 hrs balled in the fridge.  2 hrs at RT prior to baking.  480 gr dough ball, 18" pizza.

Marlon,

Thank you for posting this recipe and the beautiful pictures. How ould you say this dough compares in terms of handling in comparison to the NP dough? More elastic?

Thanks,

John K
I'm not wearing hockey pads!

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #8 on: May 20, 2013, 12:47:32 PM »
Marlon,

Thank you for posting this recipe and the beautiful pictures. How ould you say this dough compares in terms of handling in comparison to the NP dough? More elastic?

Thanks,

John K

John, this dough is a little bit stronger that NP dough so you can "handle" it a little bit more and not be too delicate.  It's not elastic where the dough reduces in size quite a bit when you place it on the countertop.  The dough is quite extensible and still soft with no need to stop during the stretch.  The extensibility paired with enough strength allows me to stretch the dough thin without tearing.  It's different but still quite easy to work with.

Marlon


Offline Serpentelli

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Re: I almost forgot how good these are!
« Reply #9 on: May 20, 2013, 12:50:28 PM »
Thanks Marlon. Almost forgot to ask about sauce! Do you do a cooked/spiced sauce for this pie of do you use the same that you would on your NP pies?

Again, Thanks!

John K
I'm not wearing hockey pads!


Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #10 on: May 20, 2013, 02:16:38 PM »
John, for this pizza, I used Alta Cucina tomatoes and treated it like my NP sauce (salt and a little sugar) but I added some herbs, mostly oregano and some marjoram.  I added the herbs a few hours before using at room temp.   



Offline f.montoya

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Re: I almost forgot how good these are!
« Reply #11 on: May 20, 2013, 07:02:11 PM »
You mentioned that you had almost no coals at the time of bake. So did you have to watch the pie and turn it at all or was the oven pretty evenly heated to bake stationary? Did you use your oven door?

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #12 on: May 20, 2013, 08:14:15 PM »
You mentioned that you had almost no coals at the time of bake. So did you have to watch the pie and turn it at all or was the oven pretty evenly heated to bake stationary? Did you use your oven door?

I closed the door after launching the pie and opened it after about 2 mins just to check if the crust was cooking evenly.  I turned the pie once or twice then closed the oven door until done cooking.  I domed it for about 10 secs before pulling the pizza out of the oven. 


Offline dellavecchia

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Re: I almost forgot how good these are!
« Reply #13 on: May 20, 2013, 08:21:58 PM »
Marlon the Master. I am loving these pies. I wonder what the difference is in texture using lard as opposed to Chau's use of shortening.

John

Offline vincentoc13

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Re: I almost forgot how good these are!
« Reply #14 on: May 20, 2013, 10:09:16 PM »
Hi, your pies look delicious.  are you using the same work flow as your NP?

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #15 on: May 20, 2013, 11:34:15 PM »
Marlon the Master. I am loving these pies. I wonder what the difference is in texture using lard as opposed to Chau's use of shortening.

John

Thanks, John!  :-D  I have used shortening once before and I remember it to have a light texture with a nice crispiness to it as well.  I have to do it again and do a side by side test to see any difference.

Hi, your pies look delicious.  are you using the same work flow as your NP?

Thanks!  I posted the workflow above.  It is quite different from my NP with the use of refrigeration as well as a little bit more gluten development involved here.  I used my KA mixer to develop the dough and I did a couple of stretch and folds as well. 




Offline norma427

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Re: I almost forgot how good these are!
« Reply #16 on: May 21, 2013, 06:46:05 AM »
Marlon,

I always enjoy your pies!

Norma
Always working and looking for new information!

Offline deb415611

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Re: I almost forgot how good these are!
« Reply #17 on: May 21, 2013, 06:47:26 AM »
Very nice Marlon!
Deb

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #18 on: May 21, 2013, 12:48:20 PM »
Marlon,

I always enjoy your pies!

Norma

Very nice Marlon!

Thanks, Norma and deb!

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #19 on: June 07, 2013, 03:02:38 AM »
I think these are probably the best NY style pizzas I've made so far. 

100% Central Milling High Mountain
64% Water
0.3% Fresh yeast
1.75% Salt

KA mixer for 4 mins.  Bulk rest for 1 hr then balled (520 gr dough ball).  Cold ferment for 48 hrs then taken out to room temp for about 2 hrs.  I baked these at 650-675F for about 4 mins. 

I also made some pizza pala.  If you are interested to read more about this style, here is the link - http://www.pizzamaking.com/forum/index.php/topic,25655.new.html#new


Marlon


 

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