Author Topic: Back on the New York kick  (Read 898 times)

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Offline pythonic

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Back on the New York kick
« on: December 14, 2013, 07:50:47 PM »
100% All Trumps Brom.
61.6% hydration
36hr ferment

4:30 bake at 550 (3:00 bottom rack, 1:30 broiler)
Was a tad underdone on top.  Needed another 30-45 secs.

Was very good overall though.
If you can dodge a wrench you can dodge a ball.


Offline pythonic

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Re: Back on the New York kick
« Reply #1 on: December 18, 2013, 10:58:49 AM »
100% All Trumps Brom.
61.6% hydration
120hr ferment

4:30 bake (3 stone, 1:30 broiler)

This was my first time using the Supremo Italiano mozzarella cheese found at Restaurant Depot.
It was very good, comparable to Grande in my opinion and only 2.40 lb.
If you can dodge a wrench you can dodge a ball.

Offline Needssalt

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Re: Back on the New York kick
« Reply #2 on: December 18, 2013, 06:09:31 PM »
So do you move it up to under the broiler after three minutes? You mentioned your stone was on the bottom rack. 

Offline pythonic

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Re: Back on the New York kick
« Reply #3 on: December 18, 2013, 06:12:48 PM »
So do you move it up to under the broiler after three minutes? You mentioned your stone was on the bottom rack.

Yes and I rotate about every 30 seconds.
If you can dodge a wrench you can dodge a ball.

Offline Needssalt

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Re: Back on the New York kick
« Reply #4 on: December 18, 2013, 07:52:51 PM »
Got it.   I only ask because that was my reason for switching to half-inch steel and moving it higher. That balance of top and bottom heat changed my whole pizza experience 12 months ago.   Playing with All Trumps is fun too,...

Offline pythonic

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Re: Back on the New York kick
« Reply #5 on: December 18, 2013, 07:58:31 PM »
I hear ya.  I need to get myself some steel and see what it can do.
If you can dodge a wrench you can dodge a ball.


 

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