Author Topic: classic NYC/NJ bake times  (Read 6855 times)

0 Members and 1 Guest are viewing this topic.

Offline Falcor

  • Registered User
  • Posts: 32
  • Location: New Hampshire
  • I Love Pizza!
Re: classic NYC/NJ bake times
« Reply #160 on: October 05, 2014, 11:32:11 AM »
Quote
Posted by: CIZ28
on: Yesterday at 09:49:12 PM
Falcor, what was superior about it to you? I'm trying to compare experiences.

CIZ28 - Two things:

1) The crust overall--(visually, mouth-feel, and taste)--just seemed more balanced and less "beaten-up"...it was uniform, delicate, and yet crispy and strong.  I know that may not make a lot of sense considering great NP pizza is baked at super high temperatures in a very short period of time, and is epitome of delicateness.  But, my experience yesterday with this lower temperature/longer bake was just a better crust than my previous attempts employing a higher temperature/shorter bake.  That my have a lot to do with what is best suited to my unique dough, but I am not sure. 

2) This is purely logistical, but I like to bake two pies simultaneously--(one for the kids & one for the adults so that we all can eat at the same time).  The extra two-minutes of bake time, combined with a brief rest period for the finished pie that Frank G. advocates in Norma's thread, gives me plenty of time to stretch and dress two uncooked pies while the two pies cook, so that the uncooked pies go right into oven when the cooked pies are finished...in my house, that keeps us and a few quests in hot/fresh pizza, with little to no delay between servings.

Adam       

Offline drmatt357

  • Supporting Member
  • *
  • Posts: 197
  • Location: Tucson
  • I Love Pizza!
Re: classic NYC/NJ bake times
« Reply #161 on: October 05, 2014, 03:04:32 PM »
Adam,
Do you have pics of the pies cooked under both conditions?

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23405
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: classic NYC/NJ bake times
« Reply #162 on: March 05, 2015, 08:52:56 AM »
In this article it says the most common bake temperature for NY style pizzas in deck ovens is 550 degrees F.

http://www.thezareport.com/the-pefect-pizza-for-cold-weather-delivery/

Norma
Always working and looking for new information!

Offline gfgman

  • Registered User
  • Posts: 223
Re: classic NYC/NJ bake times
« Reply #163 on: March 09, 2015, 09:33:34 AM »
In this article it says the most common bake temperature for NY style pizzas in deck ovens is 550 degrees F.

http://www.thezareport.com/the-pefect-pizza-for-cold-weather-delivery/

Norma
I saw that same piece of information reported somewhere.   Befofre I had a set baking process, I was going with 550.  I lowered it to 525 because I found the bottom was getting brown too quickly.  Now that I have a set process, I've lowered all the way to 475, which works for my oven.  I can stretch the bake time out to 9 or 10 minutes, and I seem to get a better crust.  If I raise the temp, I could still get the long bake out of my crust, but at the higher temp, the cheese gets overcooked, and that flavor ruins the pie for me.  475 seems to be the seet spot to get a nice crust and great stringy cheese layer.


 

pizzapan