Author Topic: Help with Best New York Pizza recipe (Read 21573 times)

Arthur · « **Reply #80 on:** June 01, 2004, 09:41:58 AM »

My dough I made late last week came out A+!

The "tricks":

- use Steve's recipe (although I took 2/3s of it since I only wanted 2 16'' pies
- use a scale to measure the flour and water!!!!! I had bought this one last week - I'll never go back to cups:

http://www.amazon.com/exec/obidos/tg/detail/-/B00009K3S0/qid=1086096959/sr=8-5/ref=sr_8_xs_ap_i5_xgl60/103-6385690-1476658?v=glance&s=home-garden&n=507846

- I did use slightly less yeast than what Steve had.
- I also didn't take the dough out of the fridge 2 hours before like most suggest...I took it out 15 minutes before - the colder dough was easier to work with.
- my oven was on 550
- I had one dough rise in a plastic bag and another in a metal tin I got from a pizza place once. The metal tin was much better...the plastic bag produced a looser dough to work with.
- Sauce was red pack slightly cooked ( I cook it for 15-30 minutes while the stone is heating up and then put the pot in the freezer to cool it off).

I now have my dough - next items:
- perfect sauce - going to try 6 in 1, 7-11, etc
- find great cheese -
- buy (or build) wood burning oven for my backyard!!!!! - we can all dream

Steve · « **Reply #81 on:** June 01, 2004, 10:49:19 AM »

Great news!!

canadave · « **Reply #82 on:** June 01, 2004, 06:53:13 PM »

Great job, Arthur...welcome to my world

It's awesome when everything comes together!

Interesting....metal tin for the dough rise turned out better than the plastic bag??? I wonder why?

Dave

Randy · « **Reply #83 on:** June 02, 2004, 07:24:01 AM »

Did the metal tin have a lid on it?

Randy

Arthur · « **Reply #84 on:** June 03, 2004, 10:30:59 AM »

Quote from: Randy on June 02, 2004, 07:24:01 AM

Did the metal tin have a lid on it?

Randy

yes it did - you know, the ones you typically see in a pizza place.

My theory is this - the metal tin keeps the dough colder and because as such the dough does not rise as much - which for me makes it easier to shape.....so either I am still using too much yeast or just I need to get more tins

Randy · « **Reply #85 on:** June 03, 2004, 10:41:05 AM »

I am not a big fan of platic bags either. Why the tin can worked better? It may have been the amount of mositure removed during the cool down.

Odd that you found cold dough easier to work than dough left out for 2 hours. Most find it the other way.
Uhmmmm, I will have to think about that.
Take some pictures if you get a chance.

Randy

Arthur · « **Reply #86 on:** June 07, 2004, 10:33:49 AM »

Friends over this weekend (someone I grew up with in New York, so you know I was ready for a real taste test)....and they loved it!

They were talking about the pizza into the next day.

21.35 oz flour
13.35 oz water - room temp - bottled
1 1/4 tea salt (regular)
3/4 instant yeast (I brought it down to 3/4 this time which made the dough excellent to work with).

5 mix, 5 rest, 5 min mix

36 hour in fridge (would have taken it out sooner, but friends came next day)

took out dough just 1/2 hour before cooking

550 degrees for an hour - 8 minutes in oven

Redpack sauce (Steve's recipe) ...cook it for 1/2 hour at start of oven heat up...then 1/2 hour in freezer to cool off before making pizzas

cheese...well, just store bought part-skim mozz

2 15 1/2'' pies (I have 15 1/2 inch stone)

MO-NEY!

Randy · « **Reply #87 on:** June 07, 2004, 11:48:24 AM »

Sounds like you are where you want to be. Now try a thin crust and a Chicago deep dish.
You will then have pizza reportage with all your friends.

Randy

Foccaciaman · « **Reply #88 on:** June 07, 2004, 02:33:48 PM »

How are the 7/11 in comparison with 6 in 1?

Is it worth it to order a case or should I stick with 6 in 1?

Steve · « **Reply #89 on:** June 07, 2004, 02:44:13 PM »

Quote from: Foccaciaman on June 07, 2004, 02:33:48 PM

How are the 7/11 in comparison with 6 in 1?

Is it worth it to order a case or should I stick with 6 in 1?

My 7/11 tomatoes arrive tomorrow. I also have a case of Escalon Bonta tomatoes. I will compare all three tomatoes (6-in-1, Bonta, and 7/11) soon.

Steve

Foccaciaman · « **Reply #90 on:** June 07, 2004, 09:44:50 PM »

I will then wait on your comparison prior to making a decision on ordering them.
But my mouth is watering right now.

Arthur · « **Reply #91 on:** June 08, 2004, 10:35:45 AM »

Quote from: Steve on June 07, 2004, 02:44:13 PM

My 7/11 tomatoes arrive tomorrow. I also have a case of Escalon Bonta tomatoes. I will compare all three tomatoes (6-in-1, Bonta, and 7/11) soon.

Steve

According to my New York Pizza source "DeepDish" (as opposed of Deep throat $:-\$ ) a 50/50 mix of Bonta and 7/11 gets you the New York pizza sauce (uncooked).

I am dying to know what you try and come up with! I'm not starving and it's only 10:30AM!!!

Steve · « **Reply #92 on:** June 08, 2004, 01:33:12 PM »

Hopefully my 7/11 tomatoes will be in today!

I have my Bonta tomatoes at home.

Curious, what type of Bonta tomatoes? I have cans of the puree, the crushed, and the "pizza sauce with basil".

Arthur · « **Reply #93 on:** June 08, 2004, 01:49:51 PM »

Quote from: Steve on June 08, 2004, 01:33:12 PM

Hopefully my 7/11 tomatoes will be in today!

I have my Bonta tomatoes at home.

Curious, what type of Bonta tomatoes? I have cans of the puree, the crushed, and the "pizza sauce with basil".

Supposedly the pizza sauce.

Steve · « **Reply #94 on:** June 08, 2004, 02:18:20 PM »

Ok then, I'll mix up a batch of 7/11 crushed tomatoes and Bonta Pizza Sauce w/Basil (50:50) and see what I end up with!

Pizzaholic · « **Reply #95 on:** June 09, 2004, 10:09:42 AM »

Steve
For the sake of science and sauces, my offer still stands.
2 cans of 6in1 for a can of DeNapoli and a box of Pomi tomatoes
Just for the evaluation.
Pizzaholic

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