Author Topic: Neapolitan to NY  (Read 691 times)

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Offline pizza dr

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Neapolitan to NY
« on: May 24, 2013, 12:18:39 AM »
When I started my pizza quest 5years ago I started with Neapolitan style pizzas.  I live in the southwest and have only visited NYC a few times in my life.  So my pizza experiences are narrow.  I had a natural gravitation towards neapolitan because I had been to Italy and I wanted to recreate that experience. 

My son however, would like a good slice of what he calls "american pizza' 

So my question is this... Is there an easy way to transfer what I know about neapolitan style and apply that to NY style?  What do I need to change?

Heres my formula

Caputo 00  100%
H20            60%
Salt             3%
Fresh yeast  .05%


I normally do a 12 hour bulk followed by  a 6 to 10 hour period balled. 

Bake at about 750 for 1 to 2 mins..

What specifically would I need to change to approach a NY style Pie? 

Thanks in advance

Scot


Offline PizzaJerk

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Re: Neapolitan to NY
« Reply #1 on: May 24, 2013, 11:39:46 AM »
When you first visit the Pizzamaking.com website you will notice that there is a section entitled "Recipes". That, I believe, would offer you a sound starting point in your quest for conversion.

Good Luck
Anthony
May I glorify the Lord in all that I do.

Offline R2-Bayou

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Re: Neapolitan to NY
« Reply #2 on: May 24, 2013, 01:48:52 PM »
I too worked on my Neapolitan style pies for years before digging into NY style. I've really been finding success with this formula from the Lehmann NY Style threads...

(1, 16 inch pie)
-12oz High Gluten Flour (I've been using Central Milling AP), 2.5C (100%)
-8oz water, 1C (67%)
-.21oz Salt, 1tsp (1.7%)
-1 tsp sugar or malt (I think malt is better) (2%)
-.12oz EVOO, 3/4tsp (1%)
-.02oz IDY, 1/4tsp (0.1%)

Combine water & IDY, bloom. Add flour, malt, & salt, mix. Add oil, mix. ~20oz ball. Minimum 24 hr cold ferment (I find 3 days best), bench rise room temp during preheat. Preheat stone top rack, 1 hr, 500+. 9 min bake. Weigh all your ingredients for best results..


"Wretched excess is just barely enough."

Offline Chicago Bob

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Re: Neapolitan to NY
« Reply #3 on: May 24, 2013, 03:06:31 PM »
When you first visit the Pizzamaking.com website you will notice that there is a section entitled "Recipes". That, I believe, would offer you a sound starting point in your quest for conversion.

Good Luck
Anthony
Where is this "recipes" section Anthony?
"Care Free Highway...let me slip away on you"

Offline jeffereynelson

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Re: Neapolitan to NY
« Reply #4 on: May 24, 2013, 03:22:37 PM »
Where is this "recipes" section Anthony?

Type in pizzamaking.com in your browser url bar and then on the left click on the tab that says "Pizza Recipes."

Offline Chicago Bob

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Re: Neapolitan to NY
« Reply #5 on: May 24, 2013, 03:54:33 PM »
Type in pizzamaking.com in your browser url bar and then on the left click on the tab that says "Pizza Recipes."
Well I'll be...thanks Jeff.
"Care Free Highway...let me slip away on you"


 

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