So i finally got around to attempting NY style Pizza. I had always made a bready uber simple dough before and after entering the realm of artisan breads i wanted to step up the game with my pizza too.
So i got myself a nice chunk of steel cleaned it up rounded the edges and seasoned it well. OFC being totally pumped i opted to try a "emergency dough" because couldn't wait for fermenting
I used this recipe (except with Pillsbury Bread Flour): http://www.pizzamaking.com/forum/index.php/topic,576.msg27251.html#msg27251
And the results: http://imgur.com/a/8jUqr
Definitely more of a thin crust, not that good of development. Which may have been the 2hr room temp rise, flour or any number of things. I used canned sauce and you could tast it but the pies still were quite good.
this was actually a precursor to test how the steel works and techniques, so i could get it down for cooking pizzas at my brothers bachelor party. This time I used a 2 day cold ferment calculated with the Lehman dough calculator, to make 4 x 15" pies.
Will put recipie here when I get home.
The results : http://imgur.com/a/ksj0S
this time i got really good air pockets and formation i feel, although several of my skins were not stretched the best being in a hurry, and some odd packing for transport. It had a good feel and looked really good i used 6 in 1's which are omygosh i never thought i would want to eat tomatoes straight from a can, with some salt oregano and garlic. Next time it will just be salt. However i got a burnt taste on some of the pies, and the bones seemed crunchy/hard, am i overcooking it?
Doing this at my borthers with no peel or cookie sheet became quite the problem, i ended up having to use tinfoil wrapped around cardboard to serve as a peel to lauch from (tinfoil was heat shield for cardboard). This was quiet the trick being too that i was making 15" pies on a steel just over 15" wide. I had to use what i would think is way too much flour/selomina to get it to get off and this is what i'm guessing in part the burnt comes from a bit and perhaps trying to make pizzas like mad i could have gave more attention to the ones cooking to ensure proper doneness.
Input is appreciated.