Here's some pictures of my first tries at NY style pizza. I picked a formula from that awesome road map thread that Pete has so kindly put together. This is the one. I used the expanded dough calculator to make a batch for two 15 inchers, and made a 12 incher separately. I don't have KASL, until Monday, so I used KABF instead. Made the dough Wednesday night so it was in the fridge for about 67 hours. Gave it a three hour counter rise. It was really easy to handle. Too easy maybe. I've never worked with a dough I could spread out like that.
Here's the formula for one 15" pie. The 12 incher weighed the exact amount it was supposed to. The 2-15 incher ball came out about 80 grams short, so I don't know what happened there. I added the yeast to the flour, dissolved the salt in the water in the bowl of a stand mixer, added the flour to the bowl, added the oil, ran it slow to bring it together, then ran it on #3 for about five minutes. Balled it up and into the fridge.
100%, High-gluten flour (KASL), 11.19 oz. (316.89 g.), 2 1/2 c. plus 1 T. plus 2 t.
63%, Water, 7.04 oz. (199.64 g.), 7/8 c.
1.75%, Salt, 0.20 oz. (5.55 g.), 1 t.
0.25%, Instant dry yeast (IDY), 0.03 oz. (0.79 g.), a bit more than 1/4 t.
1%, Oil, 0.11 oz. (3.17 g.), a bit more than 5/8 t.
Total dough weight = 18.56 oz. (526.03 g.)
Thickness factor (TF) = 0.105
Note: All measurements are U.S./metric standard
I'm not unhappy with the results, though there certainly great room for improvement. I have a gas WOLF range with an infrared broiler. The knob goes to 500*. I set it between the 500 mark and the broiler setting and heated a stone for like 2 hours.
The 12" pizza was for my 16 year old daughter. She spread it out, sauced , and topped it with WM mozzarella. Cooked it for about 5 1/2 minutes with the broiler on for the last 2 minutes. The first two pictures show that pizza. I call it the Gracie.
The second one I baked I flattened out to about 16 inches. That was a mistake. It had San Marzano crushed tomatoes, domestic since I don't know what the hell I'm buying yet, salt, chopped garlic I softened in olive oil, basil, and Aleppo pepper. Same length of bake, broiler on longer. It baked up okay, but was too thin. No bite to it to speak of. Very limp. Second two pictures are of that. I called this pizza the MaryJoRita.
The third I spread out to a little under 15 inches. So it was thicker throughout, but still nice and thin away from the rim. Topped it with the garlic and a little oil, a scattering of WM mozzarella, Pecorino Romano, most of a 10 oz. can of Cento whole baby clams, 3 diced slices of bacon, Aleppo, and diced parsley. For this one I ran the broiler for a couple minutes before putting the pie in, left it on for three minutes after it was in, then shut it off. This one was the best by far. The last three pictures are of this pizza. The bottom on all three looked pretty much like the picture posted of the clam. I call this pizza the Mine. Though my daughter, bless her heart, ate two slices.
Comment away if you're so inclined. I'll keep messing with the heat/broiler and the thickness going forward. I'm new to this style so I'm really just kneading my way. I highly recommend the Aleppo pepper. Does anyone here use it? lol.