Author Topic: Random NY pies  (Read 33809 times)

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Offline Johnny the Gent

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Re: Random NY pies
« Reply #200 on: July 15, 2014, 12:47:42 PM »
Johnny, do you use a wooden peel to get the pie onto the stone, any special technique?

It seems that a wet dough would tend to stick more, resulting in some failure to launch episodes.  :o

I use a steel peel. I use flour on the bench and on the peel, and top the pie quickly.
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #201 on: July 15, 2014, 12:54:50 PM »
Anyone have a recipe + workflow for this? The crust looks gorgeous!

IIRC, that was a 66% hydration pie, 1.8% salt, .5% CY, and 2% EVOO.

CY into water. Flour into water, mix until a shaggy mass. Add salt followed by several stretch and folds. Add oil, followed by more stretch and folds. Divide, ball and into oiled containers. 24 hours in the fridge.
Stone on middle rack, 300 deg celsius, with both top and bottom heating elements glowing red.

Thanks, and hope this helps!
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #202 on: July 21, 2014, 07:39:20 PM »
I had two more semolina-hybrid doughballs from the batch prepared on July 10th (see Reply # 191) stowed away in the back of the fridge, and finally got to baking them this evening.

They've been cold fermenting for 11 days now. 

First pie was topped with chunks of homemade sausage and sliced brazilian chilles, seeds and all  (pimenta dedo de moça) - this was my pie ;D

Wife's pie - a plain cheese.

The texture lightened up considerably - it was still "semolina toothy", but much less than the pies baked on July 12th.  Nice crust!
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Offline TXCraig1

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Re: Random NY pies
« Reply #203 on: July 21, 2014, 11:55:56 PM »
First pie was topped with chunks of homemade sausage and sliced brazilian chilles, seeds and all  (pimenta dedo de moça) - this was my pie ;D

I hope you will share a slice of that one when I come visit!  ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #204 on: July 22, 2014, 10:16:42 AM »
I hope you will share a slice of that one when I come visit!  ;D

You bet! ;D
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #205 on: July 22, 2014, 10:22:17 AM »
Come to think of it, there's a few types of local chillies that would be nice on pizza.
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #206 on: July 28, 2014, 08:50:01 PM »
Well, there goes the last doughball from the "blondy pies" batch.  This dough was prepared on Saturday - exactly the same dough I used for the pies here: http://www.pizzamaking.com/forum/index.php?topic=33156.0

The doughball more or less tripled in size.  Opened easy, no snapback, and felt strong.  Topped with pulsed italian tomatoes, diced whole milk mozz, and fresh basil added post bake.  This pie didn't last long at all!
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #207 on: August 12, 2014, 10:23:51 PM »
Beer dough pie - inspired by our very own TomN.

I intended for this dough to be ready in 24 hours (fridge fermenation), but it wasn't. I suspect the fresh CY I used wasn't so fresh.  I let the dough tell me when it was ready to bake - at 3 days it was good and ready.

Oxtail chunks were braised until fall apart tender, then allowed to gently simmer in it's own gelatin rich stock. Sliced onions, diced chilli peppers (pimenta dedo de moça), passata for sauce, w.milk mozz. Some chopped parsley out of the oven.
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Offline JD

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Re: Random NY pies
« Reply #208 on: August 13, 2014, 08:36:45 AM »
How did you take that first picture  ??? :D

Looks exceptionally savory. How did you like the crust with beer as compared to your usual crust?



Offline Johnny the Gent

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Re: Random NY pies
« Reply #209 on: August 13, 2014, 09:45:38 PM »
I had someone give me a hand for the first pic  ;D

You know, I thought it was a good crust, a slightly different flavor profile (bittery overtones) than what I'm used to. Nothing mind blowing.  My wife couldn't detect any difference in flavor, but then again I did use an easy drinking pilsen.

Given a choice between using vinegar and beer, I'd probably use vinegar as a "flavor enhancer".  That being said, nothing like a good ole, plain jane, multiday fermented dough.
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #210 on: August 21, 2014, 07:13:07 PM »
Wednesday night can only mean one thing at the JTG household: Pizza night! Well, at least tonight I was able to make it happen  :-D

Dough prepared Monday evening - pretty much a direct dough approach. Formula below:

100% AP flour (9.8% protein)
61% mineral water
3.5% EVOO
1.5% sugar
1.75% salt
.8% fresh CY (I used a bit more this time, because I baked a few pies with this dough after 24 hours (after 2.5-3  hours out of the fridge, the dough was plenty ready). After 72 hours in the fridge, the dough was "ripe"- requiring only an hour of  "warming" on the counter prior to baking.

Whisk salt and sugar into water until dissolved.  Next, whisk in CY.  Add flour, mix until the dough is one shaggy unit.  Knead for a couple minutes, then add EVOO.  A couple more minutes of kneading, and a couple of stretch and folds.  Divide and ball, then into the fridge.

I baked the pies in my electric oven, on soapstone (middle rack) at 300 degrees celsius. I didn't time the bake.

First pie: Cheese (blend of 80% whole milk mozz and 20% Edam), with fresh basil added post bake. Pretty good cheese combination - not too salty, plenty of flavor.

Second pie:  Ham, onions, fresh tomato. Out of the oven, some crushed red chilli pepper and chopped basil.
Il miglior fabbro

Offline TXCraig1

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Re: Random NY pies
« Reply #211 on: August 21, 2014, 08:02:02 PM »
Sweet. I really like those cheese pies and that pretty bottom.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Johnny the Gent

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Re: Random NY pies
« Reply #212 on: August 21, 2014, 08:12:02 PM »
Sweet. I really like those cheese pies and that pretty bottom.

Thanks! I used more oil than usual this time and it made a noticeable difference in the way the bottoms browned (accelerated)  For these pies I turned on the top broiler element after launching the pie on the soapstone, to avoid overheating the stone surface which would result in a burned bottom.

For my no-oil nearlypolitans, I usually leave the top heating element on while the soapstone heats (approx 40 minutes), in order to get decent charring/open blistering on the bottoms.

Still tinkering, still having fun ;D
Il miglior fabbro

Offline vandev

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Re: Random NY pies
« Reply #213 on: August 23, 2014, 08:15:52 AM »
all i have to say is........ fricken yummmmm..those pies look awesome...   ;D I need to make some NY style pizza... ;D

Chris

Offline Johnny the Gent

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Re: Random NY pies
« Reply #214 on: August 24, 2014, 07:55:45 PM »
Thanks Chris! Your NP pies are looking top notch, I'm sure the NY pies would be no different :pizza: ;D
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #215 on: August 24, 2014, 08:20:28 PM »
Earlier today I prepared a same day dough with cake yeast, as I had a craving for a pie with one of my favorite topping combos: fennel sausage and roasted green bell peppers.

I had a cooked tomato sauce ready that was made with whole italian style tomatoes (labeled as such at the vegetable stand) - skin, jelly, seeds and all :o - diced, pulsed in blender, and allowed to reduce/thicken in a pan over low heat with sauteed garlic, Mutti 2x Concentrated tomato puree, marjoram, basil, S&P and sugar.

The whole milk mozzarella was buttery, creamy and had just the right amount of salt. Hand grated, as usual.

Fennel was lightly "toasted" in a hot pan until aromatic, with some ground in a mortar & pestle, and some left whole for texture.  Sausage made with medium ground pork shoulder, which had some decent fat, but today I added an additional 15% of ground pork back fat. Probably the best sausage I've made to date.

Green bell peppers roasted over a stove top flame, skinned and sliced.

Il miglior fabbro

Offline Johnny the Gent

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Re: Random NY pies
« Reply #216 on: August 28, 2014, 08:33:03 PM »

First pie: Cheese

Second pie:  Homemade fennel pork sausage and scallions

Today I tried to recreate the sauce/cheese look that Johnny's pizzas (Mount Vernon) have. Sauce spooned over grated cheese, with some freshly ground black pepper. I'll tinker with this some more on Saturday/Sunday :pizza:

Same day dough made with cake yeast and a 100% hydrated poolish.


Il miglior fabbro


Offline Chicago Bob

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Re: Random NY pies
« Reply #217 on: August 28, 2014, 09:17:17 PM »
I like it Johnny....I likee a lot.  :chef:
"Care Free Highway...let me slip away on you"

Offline Donjo911

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Re: Random NY pies
« Reply #218 on: August 28, 2014, 09:25:15 PM »
JtG! That makes me think I need to go over to the "what are you listening to" thread to say: JtG willed me to play the Black Crows, "Jealous Again!"  You're very talented!  Cheers, Don
I have done wrong.. but what I did, I thought needed to be done.

Offline Chicago Bob

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Re: Random NY pies
« Reply #219 on: August 28, 2014, 09:31:08 PM »
JtG! That makes me think I need to go over to the "what are you listening to" thread to say: JtG willed me to play the Black Crows, "Jealous Again!"  You're very talented!  Cheers, Don
You should dude...that is a good tune!   ^^^
"Care Free Highway...let me slip away on you"

Offline Johnny the Gent

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Re: Random NY pies
« Reply #220 on: August 29, 2014, 02:00:30 PM »
CB and Don, thanks for the compliment! Looking forward to turning out some more pies this weekend, and this time it will be with my "go to formula" as of late, 48 hour fermentation. ;)
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #221 on: August 31, 2014, 12:57:08 PM »
August 28th: Pic snapped of dough prior to going into the fridge for a long nap.

Top row: ~240 gram doughballs
Bottom row: ~310 gram doughballs

Il miglior fabbro

Offline Johnny the Gent

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Re: Random NY pies
« Reply #222 on: August 31, 2014, 02:24:06 PM »
Dough formula:

100% AP flour (9.8% protein)
66% water
1.8% salt
2% brown sugar
2% EVOO
.2% cake yeast

How I prepared the dough:


Add 660 grams of water to a SS bowl.  Whisk in 660 grams of flour until everything is smooth and battery.  After 15 minutes, add remaining flour (340 grams), and mix until one shaggy unit. Give the dough mass a couple loose stretch and folds and allow to rest for 45 minutes.  With a few drops of water, moisten 2 grams of CY into a paste and spread over dough. Give the dough a couple stretch and folds. Sprinkle 18 grams of salt and 20 grams of brown sugar over the dough, followed by more stretch and folds.  Add 20 grams of EVOO, and you guessed it - a couple more stretch and folds.  Place the dough back into the SS bowl, cover, and leave in fridge for a couple of hours. Next, divide and ball (three 240 gm balls and three 310 gram balls), place into the fridge. Dough can be used starting on day 3, and should last up to a week in the fridge.

3 days in the fridge.  Dough needed about 3 hours out of the fridge until ready to bake.  Smooth as silk and effortless to open.

This pie was made with a 240 gram doughball opened to 11.8"(30 cm). Pie toppings inspired by the recent "Johnny's" (Mount Vernon) cloning efforts, with a couple tweaks.  Thinly sliced whole milk mozzarella laid down, two layers thick. No additional grated/shredded cheese added. Sauce spooned over and spread over the cheese.  Some freshly ground black pepper and into the oven, preheated at 300 degrees celsius, soapstone placed on topmost rack. Top broiler heating element turned on only for the last couple of minutes. ~6-7 minute bake.
« Last Edit: August 31, 2014, 02:59:15 PM by Johnny the Gent »
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Offline TXCraig1

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Re: Random NY pies
« Reply #223 on: August 31, 2014, 02:44:14 PM »
The cheese slices look about the same thickness as what I used - maybe a tiny bit thicker. I only used a single layer. The sauce looks a lot thicker than what I used.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Chicago Bob

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Re: Random NY pies
« Reply #224 on: August 31, 2014, 02:44:53 PM »
Looks awesome Johnny!  :chef:
Is this Mmmph`s formula and is the brown sugar part of a Johnny's clone or your addition?
Thanks!

ps, are you going to try one at higher temp?
« Last Edit: August 31, 2014, 02:46:38 PM by Chicago Bob »
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