Like many here at the forum, we have become so engaged in the process of developing a NY style at home. So far, we feel to be 75% there. That 75% would be much lower if we had the authentic NY styles here in Texas, at least where we live.
We still have much more variations to try in my dough and sauce.
One issue we have is the lack of strength in the dough
. How we envy and respect Jackie Tran's version: http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=26839.0;attach=132018;image
My formula (we weigh):
Flour (100%): 130.32 g | 4.6 oz | 0.29 lbs
Water (66.67%): 86.89 g | 3.06 oz | 0.19 lbs
IDY (.96%): 1.25 g | 0.04 oz | 0 lbs | 0.42 tsp | 0.14 tbsp
Salt (1.55%): 2.02 g | 0.07 oz | 0 lbs | 0.36 tsp | 0.12 tbsp
Oil (5.5%): 7.17 g | 0.25 oz | 0.02 lbs | 1.59 tsp | 0.53 tbsp
Sugar (2.8%): 3.65 g | 0.13 oz | 0.01 lbs | 0.92 tsp | 0.31 tbsp
Total (177.48%): 231.3 g | 8.16 oz | 0.51 lbs | TF = 0.08585
The oil, water, sugar, and yeast is high, the salt low.
We use instant yeast, that has ascorbic acid.
I have varied these and it seems the flavor goes down. Thus my reluctance to change.
I mix the dough in a Kitchen Aid stand mixer:
Flour, water, sugar, yeast mixed with a paddle on low speed until homogenous. Rest for 20 minutes. Switch to the dough hook, add salt and oil, then mix on low for 5 minutes, then 1/3 of full speed for 8 minutes. Coat with oil, let rise at room temperature for 1 to 3 hours , put in fridge for 24 to 72 hours.
Cook at 650 F for 5 to 6 minutes. Awesome final product. BUT TEARS EASY
when forming the pie.
I will , one at a time, conform all the non standard ingredients to standard, then conform all changes into one try.
1. Salt increases gluten structure (slows fermentation)
2. Ascorbic acid increases gluten structure
3. Bromated flour increases gluten structure (will not do, not available, possibly toxic)
4. Emulsifiers increases gluten structure
5. Oil decreases gluten structure
6. My experience, cold fermentation does nothing for gluten structure.
7. Not sure about high hydration
We increased salt once, 3%, it was too salty. Maybe I added beyond 3% is a question, human error is always a possibility (especially if an after work/get home beer or two is consumed).
Any ideas on a prioritized approach to stronger dough? Either from the above 7 items, or others?
Maybe I should add the salt when first mixing and not wait?
Thank you gods, and gods to be.