Author Topic: My current ny style pizza - would love feedback!  (Read 4807 times)

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Offline cylint

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My current ny style pizza - would love feedback!
« on: March 25, 2014, 07:43:59 PM »
Hello All,

i'm currently using a modified lehmann's recipe for dough with close to a 70% hydration level and a 3 day cold rise.

Honing in on my sauce - currently a salt/sugar/oregano/crushed chilli, black pepper, 1/2 clove of garlic, and red wine vinegar...looking at replacing the salt with anchovy.

Haven't gotten my cheese level right - 215 grams is too much, dropping by 10% each pizza

Also playing around with cheese mix - 80% mozz, 15% provalone, 5% parmesan/peccorino - definitely don't have it right yet

Cooking at 550 (highest my oven goes) on a 1/4 inch baking steel - without using the broiler technique so i'm at about 6:30-7 minutes (going to try the broiler thing this weekend).

« Last Edit: March 25, 2014, 08:21:07 PM by cylint »


Offline cylint

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Re: My current ny style pizza
« Reply #1 on: March 25, 2014, 07:44:36 PM »
slices

Offline cylint

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Re: My current ny style pizza
« Reply #2 on: March 25, 2014, 07:45:04 PM »
whole pizza

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #3 on: March 30, 2014, 12:15:08 PM »
Two pizzas from this weekend. 

As you can see, i've got a hot spot in my oven.  I'm also having problems getting the bottom cooked fast enough even with the steel.

Offline waynesize

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Re: My current ny style pizza - would love feedback!
« Reply #4 on: March 30, 2014, 02:53:02 PM »
Looks good to me. Give it a half turn during the bake to compensate for the hot spot. It helped the pie I baked today have more even browning.

Wayne

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #5 on: March 30, 2014, 03:13:34 PM »
Thanks wayne...i am worried about losing oven heat if i have to open it up and turn the pizza...is that not really an issue?

Offline waynesize

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Re: My current ny style pizza - would love feedback!
« Reply #6 on: March 30, 2014, 03:29:30 PM »
It does not seem to hurt my pies when I do it. The bottom is getting heat from the stone/steel, and the top is getting heat from the broiler. I don't think the loss of heated air will change things that much. I am baking 12 inch pies in 5 minutes. I turn on the broiler with 2 minutes to go, and open the oven and spin the pie with about 1 minute to go. I got nice, even browning on the pie I baked today, using this process.

Wayne

Offline caymus

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Re: My current ny style pizza - would love feedback!
« Reply #7 on: March 30, 2014, 04:30:41 PM »

Haven't gotten my cheese level right - 215 grams is too much, dropping by 10% each pizza



Did you mention the size? 14?  Try this for some rough amounts
 http://info.burkecorp.com/Portals/37985/docs/BurkeCorporation_PizzaToppingsPortionGuide_Copyright2012.pdf
« Last Edit: March 30, 2014, 04:33:26 PM by caymus »

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #8 on: March 30, 2014, 05:28:34 PM »
Wayne - thanks for the tips, i'll definitely try that on my next one

caymus - they're 12-13" pies.  and awesome link!  it confirms my suspicions on my sauce level (i'm a heavy saucer), and it tells me i'm in the ballpark for cheese levels. 

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #9 on: April 19, 2014, 11:42:05 PM »
Pretty good pies.  I'm getting frustrated with my inability to make a round pizza - would love some tips here.  Also thinking about mixing the high protein bread flour with AP flour - will this get me a slightly crispier crust?


Offline Hobbs

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Re: My current ny style pizza - would love feedback!
« Reply #10 on: April 20, 2014, 06:04:46 AM »
Looks very good..the char on the bottom of that last pie is beautiful. What kind of mozz are you using?

Offline WarEagle09

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Re: My current ny style pizza - would love feedback!
« Reply #11 on: April 20, 2014, 08:15:53 AM »
I'm also curious as to what kind of mozzarella you're using, the shred, and it's total weight (esp. relative to the size pizza you're making). Which rack are you putting you're baking steel on? I'm having trouble baking that long without overmelting my cheese. I think the culprit could be any of the things I mentioned. Also surprised at the browning you're able to get with your cheese without using the broiler.

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #12 on: April 20, 2014, 06:14:23 PM »
My motz is from whole foods, but is from a local farm "burnett's dairy".  I'm at 170g total (145 motz, 25 provalone), shredded by my food processor.  I put it in the freezer for about 15-20 min before the oven to give me just a little more delay on it over cooking. 

Pizzas are about 12-13", and I've started playing with the broiler to get better char on top (the baking steel is on the 2nd from the top rack).

Thanks for the compliments!

Offline RockyMountainPie

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Re: My current ny style pizza - would love feedback!
« Reply #13 on: April 21, 2014, 12:41:55 AM »
I'm getting frustrated with my inability to make a round pizza - would love some tips.

What are you storing your dough in during the fermentation? 

Offline caymus

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Re: My current ny style pizza - would love feedback!
« Reply #14 on: April 21, 2014, 05:56:06 AM »
  I'm getting frustrated with my inability to make a round pizza

You will have troubles if you don't ferment in a round container.  After that it is practice. I can always make a round pizza on the peel but I have problems sometimes keeping it round during the launch.  It can turn into a New Haven “Oval”

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #15 on: April 22, 2014, 09:56:32 PM »
I definitely use a round container.  I feel like it has to do with my dough ball making skills. 

Offline Aimless Ryan

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Re: My current ny style pizza - would love feedback!
« Reply #16 on: April 23, 2014, 09:16:41 AM »
Your pizzas look very round to me. I wouldn't want them any rounder; it takes away their character.

Offline Aimless Ryan

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Re: My current ny style pizza - would love feedback!
« Reply #17 on: April 23, 2014, 09:21:27 AM »
I just read that they're nearly 70% hydration. With dough that soft/wet, I think just about anyone would have trouble making them perfectly round.

Offline cylint

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Re: My current ny style pizza - would love feedback!
« Reply #18 on: April 23, 2014, 10:01:12 AM »
Thanks ryan...i've been slowly trying to lower my hydration down to the 63% level or so...i find the higher hydration easier to work with, but wanted to get more in line with what other people are doing.

Offline JD

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Re: My current ny style pizza - would love feedback!
« Reply #19 on: April 23, 2014, 10:10:07 AM »
Thanks ryan...i've been slowly trying to lower my hydration down to the 63% level or so...i find the higher hydration easier to work with, but wanted to get more in line with what other people are doing.

Are you weighing your ingredients, or using volume (measuring cups)?
Josh


 

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