Author Topic: My NY attempts  (Read 488 times)

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Offline GlobalTJB

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  • Location: DC
My NY attempts
« on: February 20, 2016, 08:26:21 PM »
Dinner plans changed so we decided to stay in tonight.  Unfortunately, there was only a few hours to make the dough and I wanted to try something different than the Sicilian pies I have been making for the last year.  I used King Arthur Sir Lancelot flour, 70% Grande mozzarella, 30% wegman's sharp white cheddar,  and Stanislaus Saporito sauce. 
I hydrated the ADY and sugar for 10 minutes in the kitchen aid bowl and then slowly added flour on speed 1.  After 80% of the flour was added, I let the dough rest for 10 minutes then hand kneaded the dough for 2 minutes before putting it back in the bowl to mix with the remainder of the flour. I split the dough into 2 balls and placed into an oiled bowl for a 4 hour room temperature (70 degree) rise. 
The oven ran at 550 a hour before baking and stretched each dough ball to 16" and placed on a pizza screen to dress.  After an hour, the fibrament stone measured 590 degrees.  I placed the screened pizza on the stone for 4 minutes before removing it from the screen and cooking the remainder of the time on the stone.  Bake was around 12 minutes for each pie and each was sprinkled with pecorino romano cheese at the end.   I was pretty happy with the results but it was a tad too thick for my tastes, so next time I will use a 0.085 thickness factor.

Flour (100%):    611.29 g  |  21.56 oz | 1.35 lbs
Water (62%):    379 g  |  13.37 oz | 0.84 lbs
ADY (1.29%):    7.89 g | 0.28 oz | 0.02 lbs | 2.09 tsp | 0.7 tbsp
Salt (2.4%):    14.67 g | 0.52 oz | 0.03 lbs | 3.06 tsp | 1.02 tbsp
Olive Oil (1%):    6.11 g | 0.22 oz | 0.01 lbs | 1.36 tsp | 0.45 tbsp
Sugar (.5%):    3.06 g | 0.11 oz | 0.01 lbs | 0.77 tsp | 0.26 tbsp
Total (167.19%):   1022.01 g | 36.05 oz | 2.25 lbs | TF = 0.102
Single Ball:   511.01 g | 18.02 oz | 1.13 lbs
Thickness Factor: 0.1


« Last Edit: February 24, 2016, 11:26:44 AM by Pete-zza »


 

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