Author Topic: Attempt at Pete-zza (Tom Lehman) New York Style Pizza  (Read 502 times)

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Offline PizzaManic

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Attempt at Pete-zza (Tom Lehman) New York Style Pizza
« on: April 03, 2014, 10:13:09 AM »
Hi All
I hope this finds everyone well.

After successfully perfecting my Pan Pizza Recipe - I cant resist to try out another style of Pizza. With the Wealth of information and countless different styles of Pizza Available - It's a difficult choice to make. I'm actually suffering from addiction and sleepless nights with all the info thats right here  ;D

So, I decided to go on the total opposite end of the spectrum and have a go at the Cracker Style Pizza. I used Pete-zza formulation of the DKM cracker style and loved the outcome. Quite a flavourful crust that crackles with every bite. My Daughter has now banned me from making Pan Pizza "No more thick Pizza Dad! I only want this thin 1"  :-D

So back to the topic - i will be attempting Pete-zza formulation found here http://www.pizzamaking.com/forum/index.php?topic=576.msg15669#msg15669] [url]http://www.pizzamaking.com/forum/index.php?topic=576.msg15669#msg15669[/url]

Just 2 questions i have for now

1. I'd like to subs the dry whey for milk powder - would this adversely affect the results.

2. I would like to bake the pizza on a screen for the first half of its baking time and then finish off on a stone - should i be aware of anything when doing so?

Thanks guys and hope to post my results soon
Regards
PM


Offline Pete-zza

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Re: Attempt at Pete-zza (Tom Lehman) New York Style Pizza
« Reply #1 on: April 03, 2014, 12:51:49 PM »
PM,

On this forum it can happen that a link will not open because of the way that it is cited. That is what happened when I tried to open your link. The safest way to cite a link is to highlight it and click on the globe icon noted above (below the letter B). This said, I believe the link that you intended to provide is this one: http://www.pizzamaking.com/forum/index.php?topic=576.msg15669#msg15669.

Now, to answer your first question, yes, it is possible to use dry milk powder instead of whey. Both contain lactose, which is a low sweetness sugar that contributes to crust coloration. But, unlike the whey, the dry milk powder is unlikely to have as much an effect on the texture of the finished crust as the whey. Unfortunately, I can't tell you exactly how much dry milk powder to use to produce the same effect as the whey but, as discussed in Reply 7 at http://www.pizzamaking.com/forum/index.php?topic=1873.msg17620;topicseen#msg17620, you might try using 3-5% of the weight of formula flour.

It is also possible to use a pizza screen in combination with a pizza stone. This method, along with several others, is described in Reply 45 at http://www.pizzamaking.com/forum/index.php?topic=2223.msg20965#msg20965.

Peter

Offline PizzaManic

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Re: Attempt at Pete-zza (Tom Lehman) New York Style Pizza
« Reply #2 on: April 04, 2014, 04:46:12 AM »
Hi Pete

Thank you for pointing out the way I incorrectly posted the link - I was posting from my Mobile and something must have went wrong.

I was thinking of ommiting the Dry Milk Powder all together but I'll give it a try just to see how it turns out. The link on using a combination of Stone & Screen  was really helpful - thank you for that.

PM


 

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