Author Topic: NY Style pie in FL  (Read 1375 times)

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Offline abilak

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NY Style pie in FL
« on: January 16, 2014, 08:18:50 AM »
Hi everyone, haven't logged in for quite some time.
But I am still alive and making about 2 pies a week.
Same old formula and ingredients. Here it is...

For a 16" pie:

440g All Trumps Bromated Flour
240g Room temp water
2.3g IDY
12g Kosher salt
1 TBS (Roughly) Regular olive oil
1/2 TSP Regular white sugar

Sauce is 7/11 ground tomatoes cooked slightly (ahead of time) with sugar and salt/pepper added for taste.
For this size pie I use 9oz of Grande whole milk mozz.

I use a Fibrament Stone that is custom cut to allow a 1" perimeter around my oven.
It is set on the lowest rack.
I pre-heat at 550deg for at least on hour.
Pie cooks for between 7-8 minutes depending on any toppings.

I mix for about 2 minutes on Speed 1, then 3 minutes on speed 2.
I typically have zero bowl residue.

Hand knead for about 1 minute and put dough ball into retarding pan.
Right into refrigerator for 3 days. Yes, 3 days.
I have found that is the perfect amount of time to add a substantial amount of flavor to the crust.
My dough can go 7 days if I need to push it. A little more difficult to work with, but I can make it happen.
I take the dough out 4 hours prior to cooking at let it warm up at room temp.

My pies are very thin, and come out crispy and wonderful.
I have been making them for about 8 years now :)

« Last Edit: January 16, 2014, 08:21:43 AM by abilak »


Offline Pete-zza

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Re: NY Style pie in FL
« Reply #1 on: January 16, 2014, 09:59:20 AM »
Andy,

Good show but what happened to the garlic and onion powders? :-D

Peter

Offline abilak

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Re: NY Style pie in FL
« Reply #2 on: January 16, 2014, 10:01:58 AM »
I go back and forth with them!

Here is another one for your viewing pleasure...

« Last Edit: January 16, 2014, 10:04:52 AM by abilak »

Offline abilak

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Re: NY Style pie in FL
« Reply #3 on: January 16, 2014, 10:08:15 AM »
Here are two balls ready to hit the frig:


Offline abilak

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Re: NY Style pie in FL
« Reply #4 on: January 16, 2014, 10:13:19 AM »
Last two:


Online Chicago Bob

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Re: NY Style pie in FL
« Reply #5 on: January 17, 2014, 12:06:56 AM »
I go back and forth with them!

Here is another one for your viewing pleasure...
Oh Ok....now I see the garlic and onion powders.....very nice Andy!  ;D

Seriously...welcome back, you are making damn good looking pie dude.  8)


Bob
"Care Free Highway...let me slip away on you"

Offline abilak

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Re: NY Style pie in FL
« Reply #6 on: January 17, 2014, 08:10:17 AM »
Thanks, sometimes I add a little garlic and onion power to the dough recipe.
If you search back through my posts you will find a formula with them included.
Honestly, I can't tell much of a difference in the way the dough behaves from adding a little bit of each.
It does add to the taste though, subtle, but it's there.

Offline Pete-zza

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Re: NY Style pie in FL
« Reply #7 on: January 17, 2014, 10:21:14 AM »
Thanks, sometimes I add a little garlic and onion power to the dough recipe.
If you search back through my posts you will find a formula with them included.
Honestly, I can't tell much of a difference in the way the dough behaves from adding a little bit of each.
It does add to the taste though, subtle, but it's there.

For those who are interested in some of Andy's past efforts, including those using garlic and onion powders, see the compilation of his threads/posts that I put together under "abilak’s NY Style" at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,11860.msg110289.html#msg110289.

Peter

Offline abilak

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Re: NY Style pie in FL
« Reply #8 on: January 17, 2014, 10:24:19 AM »
Cool thanks Pete!

Offline Pete-zza

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Re: NY Style pie in FL
« Reply #9 on: January 17, 2014, 11:04:31 AM »
Andy,

I don't ordinarily look at every post or thread with the view of including it in the list that I referenced, but I did add this thread to the list this morning as an extension of your earlier work. I'm sure that there are other threads or posts that should be added to the list that I missed, so if any member feels that a particular post or thread for a NY style dough/pizza (non-Lehmann) should be on the list, and a PM is sent to me, I will consider the suggestion. In putting the list together initially, and also as I amended the list subsequently from time to time, I did not try to include every NY style recipe on the forum on the list. I tried to find those recipes that seemed to have the greatest following among the members, usually along with great praise, or where they represented unique versions of the NY style. Unfortunately, not all members will take the time to search the list to find recipes to use. Their preference would be for standalone recipes that are written in cookbook style. Those kind of recipes are only occasionally found on the forum. Most evolve over time through experimentation and trial and error.

What I said above also applies to the list of emergency type doughs at http://www.pizzamaking.com/forum/index.php/topic,8297.0.html.

Peter


Offline redsun100

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Re: NY Style pie in FL
« Reply #10 on: January 17, 2014, 12:05:16 PM »
Hi there,

looks like bromated flour is still very common in the US, it is not allowed to be used or sold here in Germany/EU. Is there a difference in taste or why is it still so popular in the US? Sorry if i posted this question in this topic but after i saw those huge flour bags i had to ask.

Thank you!




Offline abilak

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Re: NY Style pie in FL
« Reply #11 on: January 17, 2014, 12:51:29 PM »
In my opinion it makes the crust puff up more while getting it crispier.
Apparently bromation is not very good for you. This may actually be my last bag.
I have been thinking about switching to non-bromated.

Offline redsun100

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Re: NY Style pie in FL
« Reply #12 on: January 20, 2014, 03:01:49 AM »
Never tried it, thanks for your reply  :)!

Offline chickenparm

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Re: NY Style pie in FL
« Reply #13 on: January 20, 2014, 10:57:56 PM »
Your Pizza is perfection. Thank you for sharing your info.
 :drool:

 :pizza:
-Bill

Offline abilak

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Re: NY Style pie in FL
« Reply #14 on: January 21, 2014, 08:09:16 AM »
No problem, I would love to see some pics of pies using a version of my recipe!

Offline Aimless Ryan

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Re: NY Style pie in FL
« Reply #15 on: January 22, 2014, 12:16:30 PM »
No problem, I would love to see some pics of pies using a version of my recipe!

Since you said that, I might give it a try once I get comfortably settled into my new home. It'll probably be at least a couple weeks, though. So if I don't share pics or anything within a few weeks, make sure to give this thread a bump and remind me of what I just said.

Offline Camaro10

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Re: NY Style pie in FL
« Reply #16 on: June 08, 2014, 04:31:40 PM »
Nice pie, whats if the TF and dough weight per ball?


 

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