Author Topic: A few Questions  (Read 1340 times)

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Offline graveytrain1221

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A few Questions
« on: August 24, 2006, 02:59:56 PM »
Hello my name is David and I'm new to the site. I grew up in Queens, NY and love the NY style pizza. However I moved upstate and the pizza is nowhere as good so I thought I could start making my own.
I got interested in pizza when my parents rented to a pizza parlor, it went out of business, and the guy ran away. As I was cleaning out the place I found that he used canned sauce and low grade cheese. Do most places do this? Anyway the good part is that I got two pizza peels (one metal and one wood).
I got a pizza stone recently and tried making a pie following an old recipe my family found in the Times from 1981. I thought it would be good but I wasn't happy. The dough didn't crisp, and the crust didn't rise enough. Can anyone recommend a good, simple NY pizza recipe that I can make at home?


Online Pete-zza

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Re: A few Questions
« Reply #1 on: August 24, 2006, 03:11:40 PM »
David,

Is there any particular NY style that you prefer? As you know, they can be fairly thin (e.g., typical NY "street" style), super thin (like the "elite" NY styles, like Patsy's), or rather thick, with sweet crust or not, crispy, chewy, soft, etc. There are many dough recipes on the forum and I think we should be able to find one that meets your needs. Also, please indicate what size pizza you are interested in making.

If it will help, you can also scan posts at the New York style board at http://www.pizzamaking.com/forum/index.php/board,24.0.html to see if you spot something that appeals to you.

Peter
« Last Edit: August 24, 2006, 03:14:32 PM by Pete-zza »

Offline graveytrain1221

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Re: A few Questions
« Reply #2 on: August 24, 2006, 03:33:15 PM »
I think that my perfect pie would be a thin and crispy bottom that tapers to a thicker and chewy crust. I guess that would be considered a NY street pie. Even though I lived in NY i never got the chance to try any of the big name places like Lombardi's or Patsy's.
It seems like Lehmann is the favorite guy in this forum. I don't really understand the baker's precentages though.

Online Pete-zza

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Re: A few Questions
« Reply #3 on: August 24, 2006, 04:36:02 PM »
David,

There’s no need to understand baker’s percents in order to make the Lehmann NY style dough or many other NY styles for which dough recipes are provided on the forum. For now we should just try to find a dough recipe that you think that you would like to try. 

To start, I suggest that you take a look at the Lehmann Roadmap thread at  http://www.pizzamaking.com/forum/index.php/topic,1453.msg13193.html#msg13193. Several versions of the basic Lehmann NY style dough formulations are briefly described at that thread, and they can be reviewed individually in greater detail, including photos in most cases, by just clicking on the Reply/Page numbers. The Lehmann dough recipe is essentially a classic NY style as used by many professional pizza operators. Since baker’s percents are given in just about all cases, it is a fairly straightforward matter to modify any recipe if you don’t find a particular size pizza that you would like to make. I can help you if we get to that point.

Another thread you may want to review is this one: http://www.pizzamaking.com/forum/index.php/topic,2175.msg19124.html#msg19124. The pizza described at that thread is a much thicker NY style, but it can be made thinner if desired. I made both thick and thin versions, and both are described at the abovereferenced thread. I used a pizza screen to be able to make a 16” size, but the pizzas can be baked on a stone. Again, the recipe can be easily downsized to pizza sizes less than the 16” size I used.

A third thread that might interest you is this one: http://www.pizzamaking.com/forum/index.php/topic,2930.msg25066.html#msg25066. The pizza described there is a modification of the NY style dough recipe on the recipe page of the forum at http://www.pizzamaking.com/newyorkstyle.php. The pizzas shown in this thread are quite a bit thinner than the other pizzas mentioned above, and were baked in a mini-oven at very high oven temperatures. However, there is no reason why the pizzas can’t be baked in a standard home oven with a pizza stone. Your pizzas won’t be exactly like those shown, because of the specialized bake protocol that was used, but you should still be able to get good results. There is also a lot of good information at the above thread on dough preparation and handling. As with the previous example, the dough recipe can be scaled to any size pizza of interest.

For additional information on how to make the basic Lehmann dough, you may wish to take a look at Reply 8, starting at about the middle, at http://www.pizzamaking.com/forum/index.php/topic,2223.msg19563.html#msg19563. That post describes the method I use to make the Lehmann doughs and is the one I often recommend to beginning home pizza makers. There is also additional useful information on that thread for beginning pizza makers.

Once you decide how you would like to proceed, or if you have additional questions, we should be able to assist you further. You may find, for example, that you don’t have all of the ingredients called for or all the necessary equipment.

Peter