*sigh* I miss PJ's. Such good pizza and those pies were STACKED! My gf is from NT so when she saw this she almost cried… it was that good!
Over the last 2 weeks I’ve been taking a break from NYC style pie attempts to try and replicate some local joints after seeing your pics. I’ve come up with something close to Capelli’s but I’m still trying to get the chewy crust texture. For the recipe below, maybe try and drop hydration to 60%. The last few attempts have tasted great but not as dense as I’d like… much too springy. Plus the TF might be just a tad too thick. Try .11 instead of .12. I’m also using a screen in conjunction with steel… I’ll give an oiled pan a shot and maybe deck the pie for a minute or so…
I have a pic of my most recent attempt in reply #509 here: http://www.pizzamaking.com/forum/index.php?topic=26286.500
Flour (100%): 1220 g | 43.03 oz | 2.69 lbs All Trumps
Water (62%): 756.4 g | 26.68 oz | 1.67 lbs
IDY (.2%): 2.44 g | 0.09 oz | 0.01 lbs | 0.81 tsp | 0.27 tbsp
Salt (2%): 24.4 g | 0.86 oz | 0.05 lbs | 7.18 tsp | 2.39 tbsp
Oil (2%): 24.4 g | 0.86 oz | 0.05 lbs | 5.42 tsp | 1.81 tbsp
Sugar (2%): 24.4 g | 0.86 oz | 0.05 lbs | 6.12 tsp | 2.04 tbsp
Total (168.2%): 2052.04 g | 72.38 oz | 4.52 lbs | TF = 0.12
Single Ball: 684.01 g | 24.13 oz | 1.51 lbs
I did 48 hour cold ferments but it seemed like the dough was ready to bake after 24... if you ever try this out, let me know what you think and if I'm even remotely in the ballpark with this.
Still snowing here but it’s been a bit warmer so everybody’s out wearing t-shirts in 40 degree weather. Heat wave I tell ya…