Author Topic: My first ever attempt  (Read 432 times)

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Offline LeviCampbell

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My first ever attempt
« on: July 21, 2015, 01:17:04 PM »
After lurking these forums for a while, I finally decided to use the knowledge I had learned from all of you wonderful people and try to bake a NY style pizza in my oven last night.

This was using dough I just let rise for an hour with 62% hydration and an oven that could only get to 500 degrees.  I let the stone preheat for about an hour and this is what came out.

Then I made another one after letting the stone reheat for a good 20-25 minutes.

Both tasted pretty good all things considered and I'm excited to continue to learn and hone my craft.

Would love suggestions and hope you guys like the photos!


Offline mitchjg

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Re: My first ever attempt
« Reply #1 on: July 21, 2015, 05:18:15 PM »
That looks pretty darn good!!!!!!  And, it sounds like you like it - great!

Suggestion:  go for a smaller rim next time and devote more of the real estate to the toppings.  From a proportions view, it had more bready crust than you should be seeking.

Great start.  ;D
Mitch

Offline LeviCampbell

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Re: My first ever attempt
« Reply #2 on: July 21, 2015, 06:51:28 PM »
Thanks Mitch!

Yeah I'm coming to terms with the fact it'll take some practice to learn how to stretch the dough correctly. 

It definitely had a bit of a bready crust, but man was it nice and airy inside!

Offline CaptBob

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Re: My first ever attempt
« Reply #3 on: July 21, 2015, 07:46:15 PM »
I agree with Mitch. Great start!
Bob

Offline hodgey1

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Re: My first ever attempt
« Reply #4 on: July 21, 2015, 08:42:15 PM »
 ^^^ Looks good! What was your recipe?

Offline LeviCampbell

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Re: My first ever attempt
« Reply #5 on: July 26, 2015, 04:12:45 PM »
Hodgey,

I wish I could tell you the full recipe.  I used the dough calculator on here and weighed out everything, but made a rookie mistake and ended up with 100% hydration after miss reading the weight for the water...

I ended up recovering the dough by adding in more flour, oil, and salt, but sadly that means I can't give you any measurements :(

Online invertedisdead

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Re: My first ever attempt
« Reply #6 on: July 27, 2015, 11:48:14 AM »
Amazing pie for your first attempt. I started with pan pizzas, so starting off with a hand stretched dough is great. Most people would have butchered it with a rolling pin so you are already ahead of most. Next time flip the dough upside down and press your rim out again so your cornicione is more pronounced. It will make it look more like a pizza than a boule. You will progress fast in just a few months. These pie pics were only a few weeks apart.
 
Cheers!!
« Last Edit: July 27, 2015, 11:51:38 AM by invertedisdead »

Offline LeviCampbell

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Re: My first ever attempt
« Reply #7 on: July 27, 2015, 03:48:43 PM »
I've been experimenting all week and made a couple dough balls at 63% hydration.  Let them do a 72 hour cold ferment in the fridge and here's what I ended up with.  The crust had amazing blistering for being baked at 500 degrees!  It tasted just as good as it looks!

Used a whole milk mozz from Whole Foods.  It had great flavor and melted perfectly.

I think it's pretty good progression for a week :D

Online invertedisdead

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Re: My first ever attempt
« Reply #8 on: July 28, 2015, 12:15:54 PM »
Nice. What are you using for sauce?


 

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