Author Topic: My current ny style pizza - would love feedback!  (Read 7067 times)

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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.
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

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.
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

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!

Offline Aimless Ryan

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Re: My current ny style pizza - would love feedback!
« Reply #40 on: June 09, 2014, 09:10:35 AM »
Taking suggestions for the next pizza!

Play some Skynyrd, man!
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #41 on: June 13, 2014, 09:52:29 PM »
haha thanks ryan.

went back to the well again with the bacon, goat cheese, portabello, motz pizza. It's a keeper.

Two changes from last week made all the difference (and made it as good as the first one of these i made): 1. dry rubbed bacon (instead of blackforest bacon) and 2. vermont creamery goat cheese (instead of whatever crappy brand i had last week).

Deeeee-lish.


Offline Tampa

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Re: My current ny style pizza - would love feedback!
« Reply #42 on: June 14, 2014, 09:35:27 AM »
went back to the well again with the bacon, goat cheese, portabello, motz pizza. It's a keeper.

Two changes from last week made all the difference (and made it as good as the first one of these i made): 1. dry rubbed bacon (instead of blackforest bacon) and 2. vermont creamery goat cheese (instead of whatever crappy brand i had last week).

Deeeee-lish.
Those are my ingredients.  Nice pie.  I also like the fine crisp on the crumb.
Dave

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #43 on: June 14, 2014, 05:54:31 PM »
Thanks Dave.  Any other specials you make?  I've done this one the last three pies, looking to do a new fun one next week.

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #44 on: June 22, 2014, 05:50:00 PM »
Getting crazy tonight.  Brats, onions, and about 20/80 gouda/motz.  excited to see how it turns out!

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #45 on: June 22, 2014, 07:59:02 PM »
A little one note but interesting.  Could use more gouda and need some acid in there to balance the brats, maybe more onions

Offline quixoteQ

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Re: My current ny style pizza - would love feedback!
« Reply #46 on: June 22, 2014, 09:50:00 PM »
That last pie looks terrific. 
Josh

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #47 on: June 26, 2014, 05:06:23 PM »
Thanks quixoteQ!

My first dough fail!  For some reason it just never rose in a 4 day cold rise and then didn't rise in the two hours i warmed it up either.  I made the dough back to back with the last pizza pictured above so no idea what happened.  So didn't rise at all and was way extensible and then stuck to the counter when i made the big pull to the peel. so i had to do some late surgery and then just push it around to get it to fit on the steel.

Since it was big and flat I went with the flow and cut it like a chicago thin style (i know its not).

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #48 on: July 11, 2014, 08:48:41 AM »
Two pizzas last night to watch the Tour.

First was a cheese pizza and was 60/40 KABF/KAAP - delicious

Second was another bacon/portabello/goat cheese/motz and was 100% KABF.

A couple interesting things:
1) everyone preferred the 60/40 crust as it was less chewy
2) I think i'm going to take the garlic out of my sauce and see if that "brightens" it up
3) I put a light layer of cheese on the second pizza and then added the toppings and totally forgot to put the rest of the motz on until about 3 minutes into the bake.  so, i opened the oven and added the rest of the cheese worked really well and got me thinking that maybe that's not a bad way to do it in general, although i suppose i basically just approximated a par bake.

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #49 on: July 27, 2014, 07:37:27 PM »
Ok, made three pizzas this weekend.  one cheese, one bacon/portabello/motz/goat cheese, and one motz and ricotta on a trader joes pre made dough.

the first two were great and the third was actually better than expected crust-wise.