Author Topic: My current ny style pizza - would love feedback!  (Read 5133 times)

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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!


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. 


Offline Aimless Ryan

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Re: My current ny style pizza - would love feedback!
« Reply #50 on: July 28, 2014, 09:20:22 AM »
Looking good. Weren't you new at this just a few months ago?

Offline Donjo911

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Re: My current ny style pizza - would love feedback!
« Reply #51 on: July 28, 2014, 05:30:00 PM »
cylint,
I don't know about everyone else but that first cheese pie looks perfect to me!
Few great accomplishments are achieved single-handedly, Most have their Norgays.
How do you spot a Norgay?
You start with the people with the funny names.

Offline Tampa

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Re: My current ny style pizza - would love feedback!
« Reply #52 on: July 29, 2014, 08:05:39 AM »
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.
Missed your question earlier.   :-[  When I said "my ingredients" I meant that they sound and look tasty (not that I have made that pie).  I was an early adopter of bacon on pizza, as measured in 'dave years' not 'pete-zza years' - meaning soon after I joined the form. :chef:
Dave

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #53 on: August 04, 2014, 01:23:35 PM »
Ryan - thanks! Started in January, so I've got a good 8 months under my belt now...still new, but enough time to settle in

Donjo - appreciate it!

Dave - got it...bacon makes just about anything better :)

Two from Friday - another cheese, another bacon/goat cheese/portabello/motz.  they were excellent

Offline quixoteQ

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Re: My current ny style pizza - would love feedback!
« Reply #54 on: August 04, 2014, 02:29:25 PM »
C,

You really have those pies dialed in.  Do you have a current workflow/mixing strategy/oven temp. system that you can share?
Josh

Offline 9slicePie

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Re: My current ny style pizza - would love feedback!
« Reply #55 on: August 07, 2014, 12:27:42 AM »
C,

You really have those pies dialed in.  Do you have a current workflow/mixing strategy/oven temp. system that you can share?
^^^

Offline jvp123

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Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #57 on: August 07, 2014, 07:52:44 PM »
Thanks guys!

ok here's my full deal:

Dough Recipe:
Flour (100.00%)   223g       (160g KABF, 63g KAAP - 72%/28%)
Water (63.57%)   141.75g   
IDY         1/4 Teaspoon (I don't weigh it cause its too light for my scale)
Salt (2.24%)   5g   
Oil (1.00%)   2.23g (this one is roughly - i don't measure i just pour some in)   
Sugar (3.59%)   8g   
Total      379.98g   

Dough Process:
I use a food processor for mixing.
1. Combine flour, sugar, yeast in food processor
2. A few pulses to get it all mixed up
3. Turn it on, pour in the water
4. Let it continue for about 2-3 seconds after done pouring
5. Turn it off (if it balled too much i sort of spread it out a little more evenly around the bottom)
6. Wait 30 min
7. pour salt in, in a circle
8. pour oil in, in a circle
9. Turn back on for ~30 seconds (I time it)
10. Oil up my container
11. Oil up my hands
12. Pull the dough out of the processor
13. fold once maybe twice in my hands
14. ball it up (still hasn't left my hands)
15. put in middle of oiled up container
16. put the lid on
17. put in fridge

Sauce
I usually make this a couple hours before the pizza, but it could probably do with a longer soak time
1. Open tomato can (i use the 28 ounce cento DOP)
2. pour contents into bowl
3. take tomato out, open it up squeeze out some juice and seeds
4. cut off very top
5. place in separate bowl
6. repeat until no more tomatoes
7. take bowl of tomatoes to sink, pour out the water that has accumulated and push just slightly on the tomatoes to drain a little more
8. immersion blend tomatoes to preference (i go pretty smooth cause it makes it easier to get a consistent amount across the pizza)
9. salt to taste (usually less than a quarter tsp)
10. sugar to taste (usually less than a quarter tsp)
11. red wine vinegar to taste (usually a quick little pour)
12. black pepper, oregano, red chilli pepper flake  - all to taste
13. garlic clove through the garlic press
14. mix it all up
15. put the top on
16. in to the fridge

Cheese
170-190 g of mozzarella (i make about a 14.5 inch pizza)
1. Use the food processor to shred
2. put in tupperware
3. into the freezer about an hour before making the pizza

Dough prep
cold rise between 24 and 72 hours
Two hours before making pizza:
1. get a big piece of saranwrap (maybe 24 inches long)
2. oil up saran wrap (i use spray oil for this)
3. take dough container out of fridge
4. oil up hands
5. spin container while getting it unstuck and pull out as close to a circle as possible
6. lay on saranwrap and fold it in half over the top of the dough ball but with room all around it for it to rise/grow

Oven Prep
1.5 hours before making pizza:
1. Put rack on lowest place in oven
2. place Steel on rack
3. set to 550 (my highest temp)

Actual pizza making
1. take out peel and dust with semolina
2. take out bread flour, dust prep area
3. Take sauce out of fridge
4. open saran wrap, dust top of dough with bread flour
5. flip it over on my hand and remove rest of saranwrap
6. dust that side and put on counter on bread flour
7. open dough...finger tips in middle work towards outer rim spin as you go
8. Line up sauce, cheese (take out of freezer), salt (i have a box of salt flakes) next to peel
9. pull dough over to peel
10. put 2/3 cup of sauce on dough, use large spoon to spread to about .25-.5 inches from rim (now we're on the clock - go fast but not in a hurry :) )
11. spread cheese evenly on pizza
12. hit with a pinch of salt evenly over whole pizza (i swear this is the key to the whole thing)
13. open oven and launch pizza

Cooking
1. I'm at right about 6 minutes

Post Cook
1. pull pizza out of oven
2. move to cutting board
3. grate fresh parmigiano reggiano over the top (it just disappears into the pizza because of the heat...its awesome)
4. set timer to 8 minutes and wait
5. Cut slices
6. Eat!

Offline quixoteQ

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Re: My current ny style pizza - would love feedback!
« Reply #58 on: August 08, 2014, 08:33:58 AM »
Excellent detail - thanks, Cylint!
Josh

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #59 on: September 01, 2014, 06:41:17 PM »
We've been out of town so much it seems like the only chance i get to make pizza is when we have people over...so i keep going back to the well trying to impress them with my go to pizzas:

1. Cheese
2. Bacon/portabello/goat cheese/motz



 

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