Author Topic: NY Style in the Desert Feedback Please  (Read 588 times)

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Offline drmatt357

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NY Style in the Desert Feedback Please
« on: June 28, 2014, 01:14:10 AM »
So, I've been making my version of NY style for several years, then I recently found this forum.  With Scott's help and others, I've been working it out, making changes and hopefully improving.  I bought a steel and started using my other oven with a broiler and went from 450 degrees to 550.  An entirely different world.  This is my latest attempt.  63% hydration (I was at 52%) I inverted my salt/sugar of 1%/2% to 2/1 (better taste). 

This batch I cut my mix time on my KA from 15 minutes at #2 to 7 minutes and did three stretch and folds with a 10 minute rest in between.  The crust was nice, light and airy.  Better than any I have ever done.  I was thinking of trying 25% AP flour, I'm now all HGF.

Any suggestions would be appreciated. 
The dough ball is 2 day cold right out of the fridge.  After an hour, it was a bit larger. It's 368g
« Last Edit: June 28, 2014, 01:35:27 AM by drmatt357 »


scott123

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Re: NY Style in the Desert Feedback Please
« Reply #1 on: June 28, 2014, 02:34:23 AM »
Dr. Matt, I'm really glad you took the time to post photos. Based on the time you've been a member in the forum, I was working under the assumption that you might have been a bit of a beginner, but now that I see these shots, I can clearly see that's not the case :)

I'm not ready to toss my adverse feelings about 14% protein flours out the window entirely, but, if you can make a pie like that with Bouncer (and can recreate it at will), then forget the AP altogether.

In other words, if it isn't broken, don't fix it- and that pizza is definitely not broken. I would document the steps you followed for that pie as best as you can and see if you can repeat it. Same kneading time, same stretch and folds, same water temp, identical refrigeration, identical post refrigeration tempering period, etc. etc. If you can repeat it at will, you could certainly keep experimenting, but, if you're making pizza for company, that's what I'd serve, and, if you were going into business, that's what I'd sell.

That's a really beautiful pie. The only things I'd do differently would be to pop some of the larger bubbles (as discussed) and do a little more edge stretching to achieve a more distinct rim- but both of those are pretty trivial.
« Last Edit: June 28, 2014, 11:51:06 AM by scott123 »

Offline deb415611

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Re: NY Style in the Desert Feedback Please
« Reply #2 on: June 28, 2014, 07:15:44 AM »
nice!

Offline drmatt357

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Re: NY Style in the Desert Feedback Please
« Reply #3 on: June 28, 2014, 09:50:39 AM »
Wow!  Thanks Scott.

I do know every step and can repeat it. I will still play with it and change up some of the variables to see if it can get better and utilize your suggestions but I was very happy with it.

Thank you again for all your time.
« Last Edit: June 28, 2014, 10:21:25 AM by drmatt357 »

Offline Bobino414

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Re: NY Style in the Desert Feedback Please
« Reply #4 on: June 28, 2014, 10:28:37 AM »
Dr. Matt

Nice looking crust and crumb; no easy feat for a desert bake.  The Cheese/sauce coloration is very enticing.

Bob

Offline pythonic

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Re: NY Style in the Desert Feedback Please
« Reply #5 on: June 29, 2014, 11:33:13 AM »
Gorgeous pie Dr. Matt!
If you can dodge a wrench you can dodge a ball.

Offline drmatt357

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Re: NY Style in the Desert Feedback Please
« Reply #6 on: July 04, 2014, 12:23:28 AM »
I just made some more pies and was able to reproduce it exactly.

I took your advice Scott and popped the bubbles and took extra care to form a more distinct edge.

I think the end result was pretty good.


Offline tinroofrusted

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Re: NY Style in the Desert Feedback Please
« Reply #7 on: July 04, 2014, 01:04:40 AM »
I just made some more pies and was able to reproduce it exactly.

I took your advice Scott and popped the bubbles and took extra care to form a more distinct edge.

I think the end result was pretty good.

More than pretty good. Pretty great! 

Offline Chicago Bob

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Re: NY Style in the Desert Feedback Please
« Reply #8 on: July 04, 2014, 01:09:14 AM »
More than pretty good. Pretty great!
Yes... that first pic pie looks like it got kissed with the exact perfect amount of heat.
Great work doc. :chef:

cb
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Offline TXCraig1

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Re: NY Style in the Desert Feedback Please
« Reply #9 on: July 04, 2014, 08:30:05 AM »
I think the end result was pretty good.

I would agree with that.  ;D
Pizza is not bread.


Offline jever4321

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Re: NY Style in the Desert Feedback Please
« Reply #10 on: July 07, 2014, 07:01:26 AM »
 ^^^Your pies looks awesome Matt!   :pizza:  nice work!
-Jay