Pizza Shark's Authentic New York Style - Photos - Challange Answered!

[BenLee]

oh, I forgot to ask, how do those orange/yellow tomatoes taste?  Are they any different than red?  I was thinking about experimenting with them to get a brighter color to a sauce. 

[pierce652]

I tried this dough yesterday and I liked it alot.  I was in a rush and wanted pizza quick and this fit the bill.  The crust had a light doughy texture with a slight yeasty taste.  Perhaps I would cut back a bit on the yeast next time. I used a screen so it wasnt too crunchy, which Im not complaining about, and was a nice change of pace.  I was able to see the difference from other doughs in that this dough had a high hydration and would creap up the hook despite spraying the hook with pam.

I will be using this one again.

I tried out a new mill I bought yesterday too...looked just like the one in your pics...the thing didnt work worth a damn...just spun the tomatoes around and around.

[Brian Hunt]

I needed a quick dough to feed my son pizza for supper tonight. I made this dough up and only let it rise in my oven with the light on as a proofing box for about an hour then divided it into 3 small balls and let those have a short second rise. I currently use a pizza bella oven that I modified the temp controller on to achieve higher heat. I had a sauce premade from making pizza yesterday with a 24 hr cold rise Lehmann dough, and my supper plans had fallen through for tonight so I needed a quick dough. This recipe turned out really nice. The dough was a little sweet and didn't have the sourdough flaver that yesterday's dough had, but It had nice oven spring and a good flavor of it's own. It browned nicely and developed a nice outer crunch while being soft and chewy in the center. I plan to keep this recipe in my arsonel for a quick fix for pizza in a hurry but still plan to experiment with long cold ferment doughs.

Thanks

Brian Hunt

p.s. sorry no pics, too busy eating. Maybe next time. 

[Pete-zza]

Brian,

FYI, there are at least three other "emergency" dough recipes on the forum if you are interested, including a Lehmann emergency dough. If you want the links to those recipes, let me know.

Peter

[Brian Hunt]

Hi Peter,

since I am still at the full experimental stage in my pizza making, that would be great. Thanks.

Brian.

[Pete-zza]

Brian,

Here are links to threads and posts that you might want to consider for “emergency” doughs, in no particular order of preference:

1) http://www.pizzamaking.com/forum/index.php/topic,576.msg27251.html#msg27251 (Replies 407 and 408). (Note: You will note that some of the links to items in the archives at the PMQ Think Tank are inoperative. I have notified the PMQ webmaster, who has informed me that they are using a new host that doesn’t support the old PMQTT format, although they are looking for a solution.)

2) http://www.pizzamaking.com/forum/index.php/topic,3146.msg26686/topicseen.html#msg26686.  (Note: See Reply 15 at http://www.pizzamaking.com/forum/index.php/topic,3146.msg26822.html#msg26822, and, for one of my takes on this recipe, see Reply 28 at http://www.pizzamaking.com/forum/index.php/topic,3146.msg27116.html#msg27116).

3) http://www.pizzamaking.com/forum/index.php/topic,2790.msg24104.html#msg24104/ (For my attempt at a baker’s percent version, see Reply 35 at http://www.pizzamaking.com/forum/index.php/topic,2790.msg27551.html#msg27551).
 
Based on the thickness factors and baker’s percents referenced in the above posts, you should be able to use either the basic Lehmann dough calculating tool at http://www.pizzamaking.com/dough_calculator.html or the enhanced dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html to come up with the ingredient quantities for the dough to make any size pizza you would like to make.

Happy reading and happy emergency pizza making.

Peter

[chickenparm]

Im new here and was really pleased to see a topic on making pizzas with the standard electric oven.Im going to try it soon!!!!The tips were great!
 

However,I wanted to ask,but how is cooking a pizza during a oven cleaning cycle dangerous and causes a house to burn down?Has someone does this before and burned down their home?It looked like someone has?I had thought about this myself,wondering if it could be done.If its too dangerous I wont try it then.I had an idea that maybe I can cook pizza with higher temps than my oven would normally put out,using the cleaning cycle.Is there alot of fires from that?
Thanks!

[Brian Hunt]

Hi Peter,

thanks for those links, I really appreciate it. Will try to post my results.

Brian Hunt.

[mikel33]

I have regular flour and King Arther unbleached bread flour. Which should I use for about 1 hour in the fridge?

[Pete-zza]

I have regular flour and King Arther unbleached bread flour. Which should I use for about 1 hour in the fridge?

Mike,

I don't think that it will matter all that much for a one-hour stay in the refrigerator, but I think I would go with the bread flour, mainly for its higher protein content and flavor and color contributions.

Peter

[mikel33]

I don't think that it will matter all that much for a one-hour stay in the refrigerator, but I think I would go with the bread flour, mainly for its higher protein content and flavor and color contributions.

Thanks Pete,

We're making pizza tonight, and my father wants to show me a few things from his pizza making days also. I'll let you know how it is, and try to take some pics.

[simcha]

Hi everyone.  I understand I may be "necro-posting" but I just have to say that Pizza Shark had such great insight for beginners.  Today I was able to successful launch 2 pies into my oven from my peel and take out a nice cooked pizza.

The semolina on the peel worked like a charm and didn't give the dough a bitter taste.

I just wanted to say thank you very much for the guidance and tips, really really useful stuff.

Any videos on stretching out the dough?  My pies were football shaped.

[ogdred]

I like this video from Diana Coutu, which shows how keeping the dough round starts from the moment you start touching the dough ball. I like to stretch a bit more on my knuckles, or by tossing in the air, but she does a great job of emphasizing that symmetry...

How To Hand Slap Pizza Crust:

<a href="http://www.youtube.com/watch?v=AbkfDqA8yKg" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=AbkfDqA8yKg</a>