Author Topic: My current ny style pizza - would love feedback!  (Read 5134 times)

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Offline mbrulato

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Re: My current ny style pizza - would love feedback!
« Reply #20 on: April 23, 2014, 10:36:16 AM »
Cylint,

How long are you preheating your steel at 550?
Mary Ann


Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #21 on: April 23, 2014, 04:37:39 PM »
Are you weighing your ingredients, or using volume (measuring cups)?

All by weight...although my scale struggles on tenths of grams.

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #22 on: April 23, 2014, 04:38:20 PM »
Cylint,

How long are you preheating your steel at 550?

About an hour and then a good hit with the broiler before baking for 4ish minutes then turn on the broiler again for another 1-2min.

Offline JD

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Re: My current ny style pizza - would love feedback!
« Reply #23 on: April 23, 2014, 05:25:31 PM »
All by weight...although my scale struggles on tenths of grams.

I'm surprised you think a 70% dough is easier to work with than a low 60's%.... You must prefer a highly extensible dough?
Josh

Offline Aimless Ryan

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Re: My current ny style pizza - would love feedback!
« Reply #24 on: April 23, 2014, 06:04:24 PM »
I'm surprised you think a 70% dough is easier to work with than a low 60's%.... You must prefer a highly extensible dough?

Also, that's not NY style. If you go to NY, you will not see anyone stretching a 70% hydration dough. Not at a slice joint, anyway, and probably not at any other types of pizzerias. 65% hydration is probably about the max.

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #25 on: April 24, 2014, 08:03:03 AM »
I'm surprised you think a 70% dough is easier to work with than a low 60's%.... You must prefer a highly extensible dough?

Yeah, i'm scarred from the snap back dough of my uneducated days  :)

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #26 on: April 24, 2014, 08:04:07 AM »
Also, that's not NY style. If you go to NY, you will not see anyone stretching a 70% hydration dough. Not at a slice joint, anyway, and probably not at any other types of pizzerias. 65% hydration is probably about the max.

I agree, which is why i've been working my way down. I'm at about 64 now and I think i'll try something in the high 50s range this weekend.

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #27 on: April 27, 2014, 10:24:50 AM »
Ok, so maybe this should be in the general pizza making section, not the new york - but this is my running thread so here it is. 

Flour (100%):    222.92 g  (80% Bread flour, 20% AP)
Water (75%):    167.25 g  (was going to do low hydration, but went the other way :) )
IDY (.3%):    0.67 g (1/4 teaspoon)
Salt (.75%):    1.67 g
Oil (1%):    2.23 g
Sugar (2%):    4.46 g

about a 36 hour cold rise, 3 hours room temp on end

170g cheese - (80% motz, 20% provalone)

Biggest improvement was hitting it with sea salt flakes right before putting it in the oven.

6 minute bake - 4 minutes 550, 2 minutes with broiler

I really like my sauce, the cheese level, and the salt level.  I feel like i don't have the heat quite right, there is some inconsistency in the doneness of both the bottom and the top crust.  I'm not sure what to do differently though, I feel like i follow the same process each time with preheating the steel and oven.
« Last Edit: April 27, 2014, 10:26:45 AM by cylint »

Offline waynesize

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Re: My current ny style pizza - would love feedback!
« Reply #28 on: April 27, 2014, 12:56:03 PM »
That pie looks real tasty! I may have to try a higher hydration dough. Mine usually run 63%.

Wayne

Offline pythonic

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Re: My current ny style pizza - would love feedback!
« Reply #29 on: April 27, 2014, 07:52:35 PM »
That pie looks real tasty! I may have to try a higher hydration dough. Mine usually run 63%.

Wayne

Tougher dough to stretch. Make sure you don't let it warm up too much.
If you can dodge a wrench you can dodge a ball.


Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #30 on: May 05, 2014, 08:52:53 AM »
izza 1 - 100% KABF, 72hr cold ferment, 2 hour warm up
Pizza 2 - 100% KAAP, 72hr cold ferment, 2 hour warm up
Pizza 3 - 50/50 KABF/KAAP, 24hr cold ferment, 2 hour warm up

Flour    - 100% 223g
Water - 61%  136.03
IDY - .3%   0.669
Salt - 1.5%   3.345
Oil - 1% 2.23
Sugar - 2% 4.46
Total   369.734

Went with a much lower hydration percentage than i'm used to.  First pizza was very difficult to make round and i had to do a little bit of surgery...the other two were great to work with.  Crust definitely went crispier as AP % went up...I'm still trying to find the right balance between the nice ny bready style and a little bit of outside crisp.

Third pizza was my first non-cheese only pizza.  sausage, motz, and ricotta...was delicious, but the balance wasn't quite right.  always something!

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #31 on: May 05, 2014, 08:53:32 AM »
Third pizza

Offline Aimless Ryan

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Re: My current ny style pizza - would love feedback!
« Reply #32 on: May 05, 2014, 06:44:30 PM »
This is the first time I've ever seen anyone store dough balls in plastic wrap, sorta how I do it. Woo.

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #33 on: May 08, 2014, 09:41:21 PM »
Two big accomplishments tonight....my best cheese pizza, and my best pizza picture (the last one of the sausage, ricotta, and motz) :)

big night!

the cheese separated a little so i was apprehensive, but damn it tasted good.

Offline Aimless Ryan

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Re: My current ny style pizza - would love feedback!
« Reply #34 on: May 09, 2014, 08:53:09 AM »
I like the upskirt pic.

Offline mbrulato

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Re: My current ny style pizza - would love feedback!
« Reply #35 on: May 09, 2014, 08:55:23 AM »
Well done, Cylint!  I love the way the cheese oiled up on the pizza.  What cheese did you use there?
Mary Ann

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #36 on: May 09, 2014, 07:55:51 PM »
Well done, Cylint!  I love the way the cheese oiled up on the pizza.  What cheese did you use there?

Thanks mbrulato!  Its an 80/20 mix of whole milk low moisture motz (from whole foods - burnett dairy) and provalone.  I also put some peccorino in the sauce and a little fresh grated parmesan on top.

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #37 on: May 27, 2014, 07:06:58 PM »
75/25 KABF/KAAP

63% hydration
24 hour cold rise (decided "last minute" to make it)
170g motz
slightly under 2/3 cup sauce

pizza was about 14.5"

was pretty good, not great.

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #38 on: June 01, 2014, 11:11:06 AM »
Flour (100%):    222.92 g  |  7.86 oz | 0.49 lbs   (60/40 KABF/KAAP)
Water (64%):    142.67 g  |  5.03 oz | 0.31 lbs
IDY (.3%):    0.67 g | 0.02 oz | 0 lbs | 0.22 tsp | 0.07 tbsp
Salt (1.5%):    3.34 g | 0.12 oz | 0.01 lbs | 0.7 tsp | 0.23 tbsp
Oil (1%):    2.23 g | 0.08 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
Sugar (3%):    6 g | 0.16 oz | 0.01 lbs | 1.12 tsp | 0.37 tbsp
Total (168.8%):   376.3 g | 13.27 oz | 0.83 lbs | TF = 0.1

Went a little crazy - stuffed crust, bacon, portabello, goat cheese, and the regular sauce and motz/prov mix.

Was reeeeeally tasty.  Shape was a little funny cause it was out to 14.5" and didn't fit on my steel so had to flatten out the top and bottom.

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #39 on: June 06, 2014, 07:03:18 PM »
My regular dough recipe with a 60/40 KABF/KAAP.

Goat cheese, motz, bacon, portabello.

Was tasty, but the goat cheese brand wasn't as good as the one on the last pizza.

Taking suggestions for the next pizza!