Author Topic: Revisiting NY Style with modified Essen1 recipe  (Read 966 times)

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Offline Gags

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Revisiting NY Style with modified Essen1 recipe
« on: November 21, 2013, 12:56:24 AM »
Hi All,

I've been trying Neapolitan style for quite a while and wanted to get back to NY pies.
I used Essen1's recipe and added a few "cheats" (the last 3 items):

578g KABF (100%)
270g Water (63%)
9g Sea Salt (1.5%)
6g Olive Oil (1%)
2g IDY (0.3%)
11g Barley Malt Syrup
1 tsp onion powder
1 tsp garlic powder

Method:
- Mixed all together using pincer method
- Tapped a little water on surface and covered with plastic wrap at room temp for about 10 mins
- Kneaded by hand for 2-3 mins, added about 5 stretch-and-folds
- Let it rest, covered for about 10 mins
- Kneaded by hand for 2-3 mins, added about 5 stretch-and-folds
- Let it rest, covered for about 10 mins
- It was somewhere between silky and smooth and still having that lumpy, matte finish - felt good to stop at this point.
- Balled into 320g portions, placed in oiled, plastic round tubs and into the fridge for 24 hours

Shaping:
- The first skin (plain cheese pizza below) had some difficulty forming - thin spots were tearing open.
- I patched those up as best I could and quickly threw the 2nd and 3rd dough balls back in the fridge.
- That did the trick.  Even with the slight cooling, the dough balls formed perfectly.

Oven:
- You can see the firebrick setup in my oven in the pix below.
- Today, I bought a 900F-capable infrared thermometer at Harbor Freight ($37) - always wanted one of these!
- The surface of the bricks approached 550F after 1.5 hours.
- Bake times were about 6 mins each and I used about 10 min recovery time for the bricks to go from 520F back up towards 540F.
- I noticed the variation in temp around the oven making a difference in oven spring.  The sides with a lot of airflow sprang up nicely.  However, the edge towards the back wall and especially the front didn't rise as much.  No big surprise there, I guess.

Taste:
- Sampling the plain cheese pie brought me back to being 12 years old in the Bronx!
- The crust cracked, just right, then folded nicely.
- The first bite had great mouth feel, with the soft cheese and slight gum layer contrasting the crisp bottom.
- The occasional taste of oregano in the sauce felt spot-on.
- I especially liked the orange grease drip through the folds onto my plate (not pictured!)

Thanks Mike (Essen1) for the recipe!
I welcome your feedback and suggestions for improvement!

Here are some pix:





« Last Edit: November 21, 2013, 01:29:22 PM by Gags »
"I'd trade it all for just a little bit more"


Offline Gags

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Re: Revisiting NY Style with modified Essen1 recipe
« Reply #1 on: November 21, 2013, 01:00:01 AM »
And a few more...
« Last Edit: November 21, 2013, 04:44:52 PM by Gags »
"I'd trade it all for just a little bit more"

Offline gnomad

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Re: Revisiting NY Style with modified Essen1 recipe
« Reply #2 on: November 21, 2013, 07:47:00 AM »
Looks like you nailed it!  Yummmm

Online Pete-zza

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Re: Revisiting NY Style with modified Essen1 recipe
« Reply #3 on: November 21, 2013, 10:03:18 AM »
Ryan,

Great job, and a very nice writeup. However, out of curiosity, can you tell me what the "pincer" method is?

Another member who is fond of using garlic and onion powders for the NY style is abilak (Andy). In case you are interested in seeing what Andy did along those lines, I copied the following from the collection of recipes at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,11860.msg110289.html#msg110289:

abilak’s NY Style: http://www.pizzamaking.com/forum/index.php/topic,7689.msg66007.html#msg66007; http://www.pizzamaking.com/forum/index.php/topic,9705.msg84249.html#msg84249; http://www.pizzamaking.com/forum/index.php/topic,9429.msg81654.html#msg81654; http://www.pizzamaking.com/forum/index.php/topic,9705.msg84249.html#msg84249

Peter

Offline Gags

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Re: Revisiting NY Style with modified Essen1 recipe
« Reply #4 on: November 21, 2013, 11:17:54 AM »
Hi Peter,

Thanks for the extra info!
The pincer method is a mixing technique I picked up from Ken Forkish's book Flour Water Salt Yeast.
I don't have a mixer, so this works pretty well.

See this video at about 1:55 mark:



Thanks!
Ryan
« Last Edit: November 21, 2013, 06:29:27 PM by Gags »
"I'd trade it all for just a little bit more"

Offline Essen1

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Re: Revisiting NY Style with modified Essen1 recipe
« Reply #5 on: November 29, 2013, 07:12:06 PM »
Ryan,

Those are some impressive pies, bro! I'm glad that my formula, even with those 'cheats', worked out well for you.

 ;D

It can only get from here on out.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/