Author Topic: My current ny style pizza - would love feedback!  (Read 924 times)

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Offline mbrulato

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Re: My current ny style pizza - would love feedback!
« Reply #20 on: Yesterday at 10:36:16 AM »
Cylint,

How long are you preheating your steel at 550?
Mary Ann


Online cylint

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Re: My current ny style pizza - would love feedback!
« Reply #21 on: Yesterday at 04:37:39 PM »
Are you weighing your ingredients, or using volume (measuring cups)?

All by weight...although my scale struggles on tenths of grams.

Online cylint

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Re: My current ny style pizza - would love feedback!
« Reply #22 on: Yesterday at 04:38:20 PM »
Cylint,

How long are you preheating your steel at 550?

About an hour and then a good hit with the broiler before baking for 4ish minutes then turn on the broiler again for another 1-2min.

Offline JD

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Re: My current ny style pizza - would love feedback!
« Reply #23 on: Yesterday at 05:25:31 PM »
All by weight...although my scale struggles on tenths of grams.

I'm surprised you think a 70% dough is easier to work with than a low 60's%.... You must prefer a highly extensible dough?
Josh

Online Aimless Ryan

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Re: My current ny style pizza - would love feedback!
« Reply #24 on: Yesterday at 06:04:24 PM »
I'm surprised you think a 70% dough is easier to work with than a low 60's%.... You must prefer a highly extensible dough?

Also, that's not NY style. If you go to NY, you will not see anyone stretching a 70% hydration dough. Not at a slice joint, anyway, and probably not at any other types of pizzerias. 65% hydration is probably about the max.

Online cylint

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Re: My current ny style pizza - would love feedback!
« Reply #25 on: Today at 08:03:03 AM »
I'm surprised you think a 70% dough is easier to work with than a low 60's%.... You must prefer a highly extensible dough?

Yeah, i'm scarred from the snap back dough of my uneducated days  :)

Online cylint

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Re: My current ny style pizza - would love feedback!
« Reply #26 on: Today at 08:04:07 AM »
Also, that's not NY style. If you go to NY, you will not see anyone stretching a 70% hydration dough. Not at a slice joint, anyway, and probably not at any other types of pizzerias. 65% hydration is probably about the max.

I agree, which is why i've been working my way down. I'm at about 64 now and I think i'll try something in the high 50s range this weekend.