Hey everyone, sorry to have been MIA for so long. Busy making Neapolitan pies in the WFO all Spring and Summer! But, I've found most of my friends, family and neighbors don't really appreciate the soft almost wet style of pies. So, I decided to venture back into the New York Style realm and I'm happy I did!
Nothing special here, just wanted to show the results I got from a formulation I've been working on and have enjoyed several times in the past month. It's an Ischia starter (1:1 water / flour - fed twice prior to use), with a hint of IDY, and flour blend of 2 parts All-Trumps and 1 part Caputo 00. I've been searching for a blend that I could use at relatively high heat (700 floor, 850 ceiling), but avoid burning the bottom which is what my experiments with just bread flour have done.
I also wanted a dough that I could make without a 3 day notice, but still develop excellent flavor depth. This did the trick! After a 20 minute autolyse and a total of 7 minutes of kneading in a Bosch, I did a bulk rise for about 12 hours at around 66 degrees. Volume had crept up around 40-50% at this time, and it was a silky smooth dough. At this point (morning of evening bake), I balled it and refrigerated in stacked aluminum dough pans as I wanted to retard it a bit at this point since I am not a pro at room temp rises. It rested there for about 8 hours, and then sat on the bench remaining in aluminum containers for about 4 hours before opening. It opened beautifully. Easy to work, supple and exactly what I was looking for. Baked in under 2:30. Depth of flavor was excellent, not sour, just had character. A bunch of micro blisters, enough char on the bottom for flavor without overkill, when I didn't screw up and put my sauce out too wide, the cornicione was great, and I liked the crumb very much. This pic was topped with drained and stick blended san marzano's w/ a few grams of sugar, fresh mozz, a sprinkle of my cheese blend (very light), uncured pepperoni and some basil from my garden (salt and EVOO as well). This was a 61.5% hydration with the following formulation:
Flour: 1627.58 g | 57.41 oz | 3.59 lbs
Water: 1000.96 g | 35.31 oz | 2.21 lbs
Salt: 40.69 g | 1.44 oz | 0.09 lbs | 8.48 tsp | 2.83 tbsp
IDY: 1.63 g | 0.06 oz | 0 lbs | 0.54 tsp | 0.18 tbsp
Preferment: 162.76 g | 5.74 oz | 0.36 lbs
Total: 2670.86 g | 94.21 oz | 5.89 lbs | TF = 0.102
Single Ball: 445.14 g | 15.7 oz | 0.98 lbs