Author Topic: Whole Wheat for NY thin crust style?  (Read 2019 times)

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Offline Shawn W

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Re: Whole Wheat for NY thin crust style?
« Reply #50 on: July 21, 2015, 01:58:57 AM »
nice looking pies guys!

Barry, I tried the sourdough I used to make the bagels with white flour NY pizza dough a couple times. Not very knowledgeable on sourdough but it didn't seem 'active' or 'aggressive' enough. Very little lift from it, no big bubbles in the dough either. Perhaps I didn't use enough starter, not sure. I think my starter worked for the 50/50 bagels due to the boil step before baking, sort of woke it up and got it moving. I haven't used it for years but I'm gonna wake it up again. I have dried some and saved it.
« Last Edit: July 21, 2015, 03:59:14 AM by Shawn W »


Offline barryvabeach

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Re: Whole Wheat for NY thin crust style?
« Reply #51 on: July 21, 2015, 07:12:36 AM »
Shawn,  I tried and failed with sourdough a number of times.   I don't have it mastered yet, but getting better results now that I have played with it more.  Keep playing with it, it is worth it. 

Offline David Esq.

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Re: Whole Wheat for NY thin crust style?
« Reply #52 on: July 21, 2015, 07:35:19 AM »
If you have a low frustration tolerance start with yeast until you get a dough that bakes up great. Then go to sourdough.  If you just want to get the sourdough right, and won't quit because of a few setbacks then keep at it for sure.

Offline Shawn W

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Re: Whole Wheat for NY thin crust style?
« Reply #53 on: July 24, 2015, 03:13:50 AM »
If you have a low frustration tolerance start with yeast until you get a dough that bakes up great. Then go to sourdough.  If you just want to get the sourdough right, and won't quit because of a few setbacks then keep at it for sure.
I'm the 'get the sourdough right' guy. Sourdough is the bomb. I believe it to be healthier and I love the flavor nuance in the end product.

Question ... packaged yeast has been around 100 or less years - ish. Is authentic original NY style pizza then sourdough based or did it come to exist after packaged yeast?
« Last Edit: July 24, 2015, 03:21:21 AM by Shawn W »

Offline David Esq.

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Whole Wheat for NY thin crust style?
« Reply #54 on: July 24, 2015, 06:32:39 AM »
My opinion is worthless here because I believe that there is no such thing as "authentic original New York style pizza" and that while there may be a small group of people who agree on what the term means, it is by no means a group that is large enough or influential enough to set a definition except perhaps among themselves, and even then there isn't agreement.
For the most part that small group of people seem to rely on what they remember eating as a kid.  The original pizzerias such as Totonnos, Patsy's and John's can be eaten at today but it is anybody's guess if they make up their formulas and pies have been consistent from the early 1900s to today. Of course people are always staying that the pizza was better earlier in time. This may be true. It may be the nostalgia effect.
But, pizza supposedly came to NY in 1905 so they were not using instant yeast as many do today. So whether it is authentic or not, would no doubt depend on what you are talking about as well as when.

And, whether it was sourdough or yeast from the local brewer, I do not know. Probably the latter.
« Last Edit: July 24, 2015, 06:36:42 AM by David Esq. »

Online Pete-zza

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Re: Whole Wheat for NY thin crust style?
« Reply #55 on: July 24, 2015, 07:46:13 AM »
David,

In case you are interested, there is a pretty good discussion on the evolution of the NY style pizza at this thread:

http://www.pizzamaking.com/forum/index.php?topic=14920.msg148001#msg148001

Peter

Offline David Esq.

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Re: Whole Wheat for NY thin crust style?
« Reply #56 on: July 24, 2015, 08:15:26 AM »
It is a very detailed discussion, Pete.  I think, in the end, I will come the same conclusion after reading through it.  What original authentic NY style means depends on what and when you are talking about. Seems as though the discussion usually reverts to how pizza by the slice has evolved. But, with so many pizzerias there is not going to be a standard one can point to as "the" standard slice.  And, of course, evolution by definition, means change, taking me back to it depends when you are talking about.

Offline Shawn W

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Re: Whole Wheat for NY thin crust style?
« Reply #57 on: July 26, 2015, 12:34:57 AM »
Thanks guys. In order to keep this thread from meandering I'll  do some reading around sourdough then start another thread if I have any question about NY dough using sourdough.

Offline Shawn W

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Re: Whole Wheat for NY thin crust style?
« Reply #58 on: July 26, 2015, 12:43:51 AM »
Today I made my first 50/50 WW and unbleached white flour 16" pies. 10 day cold ferment. I liked the dough better. It was breadier, by comparison the 100% ww was more like cracker like. I enjoy the WW flavor. It was pouring rain today so I used the oven instead of the keg.

Pepperoni, mushroom, jalapeno, the other Alfredo Sauce, Spinach, slivered garlic, bbq chicken, mushrooms and sun dried tomato.

Happy with 50/50 ... now I'll try reducing the cold ferment time as suggested.


Offline David Esq.

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Whole Wheat for NY thin crust style?
« Reply #59 on: July 26, 2015, 05:08:31 AM »
Looks beautiful. I can't  bring myself to use all white flour anymore. Either it's 50% or 33% depending on whether I am making the Roberta dough with yeast or  a Neapolitan with sourdough. It's a function of my pizza app. It breaks the flour into two pieces 2/3 and 1/3. In order to get 50/50 I have to add the two pieces and divide. If I just look at the screen it is idiot proof to get the 33% ratio. ;)
« Last Edit: July 26, 2015, 05:10:52 AM by David Esq. »