Author Topic: NJ Boardwalk Pizza  (Read 327532 times)

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Offline Minolta Rokkor

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Re: NJ Boardwalk Pizza
« Reply #2050 on: April 29, 2016, 11:31:59 PM »
No worries, I have two more dough balls I can use tomorrow.

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #2051 on: April 30, 2016, 08:01:09 AM »
It was 24 hours in.

Then waited until it was 31 hours old.
My brother said the crust was god like, and my family ate the whole thing until there was none left.
Honestly, it tasted better than any cold fermented crust i've ever made. It had a such a rich flavor to it.

However, it didn't mimick boardwalk style, the rim was way to big.

I need to rid the air bubbles and make the edge thinner.
Otherwise, amazing pizza and formula.

Minolta Rokkor,

Thanks for telling us how long the dough was fermented for in the photo and then how much extra time you fermented. 

I sure wouldn't worry about being able to mimic a boardwalk style pizza.  Your pizza sure looks delicious!  :drool: I like big rims.  Glad to hear Peter's forumla worked for you and your brother really liked the crust. You even got beautiful blisters on the rim crust.  ;D Mack's would be jealous if they saw your pizza.  :P

Norma

Offline Minolta Rokkor

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Re: NJ Boardwalk Pizza
« Reply #2052 on: April 30, 2016, 08:05:54 AM »
Minolta Rokkor,

Thanks for telling us how long the dough was fermented for in the photo and then how much extra time you fermented. 

I sure wouldn't worry about being able to mimic a boardwalk style pizza.  Your pizza sure looks delicious!  :drool: I like big rims.  Glad to hear Peter's forumla worked for you and your brother really liked the crust. You even got beautiful blisters on the rim crust.  ;D Mack's would be jealous if they saw your pizza.  :P

Norma
I was 100% surprised, I've never had blisters on my pie. I told my brother "You don't know how significant this is do you?" large rims are just so good to eat, so I couldn't help myself.

In the mack and manco video, their rim was stretched thin, so i'll do just that.

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #2053 on: April 30, 2016, 08:31:35 AM »
I was 100% surprised, I've never had blisters on my pie. I told my brother "You don't know how significant this is do you?" large rims are just so good to eat, so I couldn't help myself.

In the mack and manco video, their rim was stretched thin, so i'll do just that.

Minolta Rokkor,

Yep, blisters are very significant and your nicely browned crust looks very good!

Will be anxious to see your next boardwalk style pizza.

Norma

Online Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #2054 on: April 30, 2016, 10:33:38 AM »
Minolta Rokkor,

I agree with Norma that your pizza looks really good. For a first time using the recipe you did well.

Would you mind summarizing briefly how you made the dough and the related timelines until you baked the pizza, and the method you used to bake it? When I practiced the recipe originally, I had to take all kinds of measures to make the dough and to adapt it to my home oven.

Peter

Offline Minolta Rokkor

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Re: NJ Boardwalk Pizza
« Reply #2055 on: April 30, 2016, 11:04:27 AM »
Minolta Rokkor,

I agree with Norma that your pizza looks really good. For a first time using the recipe you did well.

Would you mind summarizing briefly how you made the dough and the related timelines until you baked the pizza, and the method you used to bake it? When I practiced the recipe originally, I had to take all kinds of measures to make the dough and to adapt it to my home oven.

Peter
I started by using the formula Norma recommend.

After I gathered all of the ingredients here is what I did.

Heated water to 89*F, added water to empty hand crank mixing bowl (CamCo) added yeast, stir till dissolved.

Sift flour into water, add salt, sugar, on top of flour. Roughly mixed do. It still had dry spots.

Melted shortening, poured in shortening, and fully mixed the dough.

I emptied it onto the counter and kneaded until almost smooth.

Covered bowl in shortening, covered dough ball in shortening and placed in bowl.
Inserted dough into wine cooler set at 65*F  for a few hours, then I took it out and placed it up stairs

Waited 24 hours and checked activity, dough temp read 79*F,  it was 75*F to 81*F in my home.
I then I balled the bulk dough, waited 7 hours and baked.


It was at the 2nd lowest rack, baked at 550*F for 7 min.

I can answer anymore questions.

Offline Minolta Rokkor

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Re: NJ Boardwalk Pizza
« Reply #2056 on: April 30, 2016, 11:07:21 AM »
Heres the formula
Dough formula

Same as your original, just more salt, less yeast, all KABF no VWG and shortening instead of olive oil

KABF(100%):
Water (55%):
IDY (0.02%):
Salt (2.5%):
Shortening (5%):
Sugar (1.5%):
Total (163.7%):

Online Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #2057 on: April 30, 2016, 11:10:19 AM »
Minolta Rokkor,

Thank you.

I assumed that you used your new 18" stone. Is that correct?

You converted the recipe to an ambient temperature fermented dough correctly. And using shortening in lieu of oil was also acceptable since shortening, like oil, has no water in it to affect the hydration of the dough.

Peter

Offline parallei

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Re: NJ Boardwalk Pizza
« Reply #2058 on: April 30, 2016, 11:13:49 AM »
Minolta Rokkor - That is a fine looking pizza.  I get the impression you're not a fan of the larger rim, but it sure looks good to me!

Offline Minolta Rokkor

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Re: NJ Boardwalk Pizza
« Reply #2059 on: April 30, 2016, 07:48:59 PM »
Minolta Rokkor,

Thank you.

I assumed that you used your new 18" stone. Is that correct?

You converted the recipe to an ambient temperature fermented dough correctly. And using shortening in lieu of oil was also acceptable since shortening, like oil, has no water in it to affect the hydration of the dough.

Peter


It was actually my 16"x16"x1" stone


Offline Minolta Rokkor

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Re: NJ Boardwalk Pizza
« Reply #2060 on: April 30, 2016, 07:51:56 PM »
Minolta Rokkor - That is a fine looking pizza.  I get the impression you're not a fan of the larger rim, but it sure looks good to me!
Thank you!

I'm actually a fan of a larger rim.

I go for the biggest one usually.


I rarely make thin/small rimmed pizzas.
« Last Edit: April 30, 2016, 07:53:44 PM by Minolta Rokkor »

Offline Minolta Rokkor

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Re: NJ Boardwalk Pizza
« Reply #2061 on: May 02, 2016, 09:39:54 PM »
I made some dough  balls that were 57 hours  old.
They passed their prime and were  severely over proofed.


Online texmex

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Re: NJ Boardwalk Pizza
« Reply #2062 on: May 02, 2016, 11:29:03 PM »
I made some dough  balls that were 57 hours  old.
They passed their prime and were  severely over proofed.

...and flat or fabulous? 
Reesa

Offline Minolta Rokkor

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Re: NJ Boardwalk Pizza
« Reply #2063 on: May 03, 2016, 10:08:37 AM »
...and flat or fabulous?

In comparison, they where flat, and they baked up really weird too, they had this yellow color to them.

Tasted great though.


Online texmex

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Re: NJ Boardwalk Pizza
« Reply #2064 on: May 03, 2016, 10:52:53 AM »
In comparison, they where flat, and they baked up really weird too, they had this yellow color to them.

Tasted great though.

Thanks for posting the pics.  I love the flavor of old dough. Haha.  Was the crust really chewy as well, veering on tough, or did it still have a bit of tenderness?
Reesa

Online Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #2065 on: May 03, 2016, 10:54:30 AM »
In comparison, they where flat, and they baked up really weird too, they had this yellow color to them.
Minolta Rokkor,

Out of curiosity, did you do anything materially different than the last time?

Peter

Offline Minolta Rokkor

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Re: NJ Boardwalk Pizza
« Reply #2066 on: May 03, 2016, 10:55:52 AM »
Thanks for posting the pics.  I love the flavor of old dough. Haha.  Was the crust really chewy as well, veering on tough, or did it still have a bit of tenderness?
It was the same, maybe a little crisper. Wasn't chewy at all or tough.

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #2067 on: May 04, 2016, 07:34:42 AM »
In comparison, they where flat, and they baked up really weird too, they had this yellow color to them.

Tasted great though.

Minota Rokkor,

Your pies look delicious!  Were those pies baked on the baking steel?

Norma

Offline Minolta Rokkor

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Re: NJ Boardwalk Pizza
« Reply #2068 on: May 04, 2016, 08:56:20 AM »
Minota Rokkor,

Your pies look delicious!  Were those pies baked on the baking steel?

Norma
Thank you, thank you
Baked on stone.
Boardwalk style is officially a staple of mine. If i'm making a plain cheese, it's gonna  be NJ Boardwalk.

I'll try a 48 ferment room temp, again. Later...
I honestly want to see how does cheap all purpose compare to top notch bread flour.


Offline Jersey Pie Boy

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Re: NJ Boardwalk Pizza
« Reply #2069 on: May 04, 2016, 09:04:52 AM »
In my (limited) experience, consistency...I'm hand-mixin of protein content...I've had cheap stuff fall way on the low side, and had some unworkably wet dough

Online texmex

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Re: NJ Boardwalk Pizza
« Reply #2070 on: May 04, 2016, 09:08:47 AM »
My most premium flour has been King Arthur Bread Flour.  I  wasn't fond of Bread flour pizza until I started doing overnite poolish.  Mostly All Purpose here, with some bread fl8ur mixed in when I have it.
Reesa

Offline Minolta Rokkor

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Re: NJ Boardwalk Pizza
« Reply #2071 on: May 10, 2016, 11:26:42 PM »
Minolta Rokkor,

Out of curiosity, did you do anything materially different than the last time?

Peter
I stretched the edge thin.

Offline Minolta Rokkor

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Re: NJ Boardwalk Pizza
« Reply #2072 on: May 11, 2016, 12:42:53 PM »
Gonna try a 50/50 Cheddar Gouda blend.


 

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