Author Topic: Progress of my NY style on steel  (Read 136 times)

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Offline HoustonPizzaGuy

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Progress of my NY style on steel
« on: Yesterday at 10:29:46 PM »
After making Neapolitan-esque pies for several years in my oven I have switched to trying to improve NY style pies since you really need a WFO for Neapolitan.  This time I used Craig's recipe and was going to bake on steel @500 F convection heated for an hour. 

Dough:
King Arthur Bread Flour  100%
Water                             65%
Oil                                    3%
Salt                                  2%
DME                                 2%
Sugar                               1%
ADY (this is different)        .6%

I let this rise in individual balls at 70 F for 6.5 hours.  I attached some pics below.  My main issue is browning on the bottom of the pizzas.  After not enough browning a previous time, I raised the steel from the middle rack to one above that (my oven heats from above).  The first pizza was cooked regular baking, the second broil.  The things that may have caused this in my mind are over risen dough, too much bench flour, and maybe not thin enough stretching.  Do you guys have any ideas?  TIA!


Offline HoustonPizzaGuy

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Re: Progress of my NY style on steel
« Reply #1 on: Yesterday at 10:37:25 PM »
Sorry for no pics of the bottom.  That was a fail on my part, but will include them on my next pie this weekend.

All I can say is that is was pale, not even golden, so pretty far from what I was hoping for.

Online TXCraig1

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Re: Progress of my NY style on steel
« Reply #2 on: Yesterday at 11:12:43 PM »
How thick is your steel? A hour of pre-heat may not be enough. Mine is 1/2" and I let it heat for 2 hours and always run it as hot as my oven will get which is about 585F.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline HoustonPizzaGuy

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Re: Progress of my NY style on steel
« Reply #3 on: Yesterday at 11:16:34 PM »
1/4 inch.  Unfortunately for my oven 500 is the highest it will go to.

Online TXCraig1

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Re: Progress of my NY style on steel
« Reply #4 on: Yesterday at 11:22:55 PM »
I'd try moving the steel higher and not using the broiler. It's going to be a bit longer bake, but I think it will help the bottom a bit without getting so dark on the top.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Online Pete-zza

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Re: Progress of my NY style on steel
« Reply #5 on: Today at 08:42:03 AM »
HoustonPizzaGuy,

I assume that DME stands for diastatic malt enzyme. Is that correct. And, if so, what brand or type are you using?

Peter


 

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