Author Topic: Trying to duplicate Buffalo, NY style pizza  (Read 3202 times)

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Offline shmigga

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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #20 on: February 09, 2015, 02:15:47 PM »
Yeah its 435 after an hour pre heat at 500.  Both ovens were able to produce good pies and both ovens were also able to produce bad ones too.

Offline eagon06

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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #21 on: February 26, 2015, 12:43:00 PM »
This makes one ball for 16" Pie

Flour (100%):    424.57 g  |  14.98 oz | 0.94 lbs (KABF)
Water (58%):    246.25 g  |  8.69 oz | 0.54 lbs
ADY (0.4%):    1.7 g | 0.06 oz | 0 lbs | 0.45 tsp | 0.15 tbsp
Salt (1.50%):    6.37 g | 0.22 oz | 0.01 lbs | 1.87 tsp | 0.62 tbsp
Vegetable (Soybean) Oil (7.3%):    30.99 g | 1.09 oz | 0.07 lbs | 6.82 tsp | 2.27 tbsp
Sugar (4.2%):    17.83 g | 0.63 oz | 0.04 lbs | 4.47 tsp | 1.49 tbsp
Total (171.4%):   727.71 g | 25.67 oz | 1.6 lbs | TF = 0.1452556

2.) Let the dough rise in the fridge for 2 days
3.) Took the dough out of the fridge and let it sit for an hour.  Spread the dough out on a Crisco greased 16" pan and let it sit for another 45 mins.  While this was going on, I preheated my oven to 525 degrees (for about an hour).
4.) Placed the toppings on the dough (sauce, parmesan cheese, 100% whole milk sorrento cheese, Margherita pepperoni).
5.) Lowered the oven temp to 500 degrees and cooked the pizza for 14 minutes.
6.) Removed the pizza from the pan and placed it directly on the stone for 1 minute.
7.) Ate the pizza

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Can I make this using King Arthur all purpose or did you use bread flour? This looks amazing. Also, what do you think about cooking on the stone the entire time?

Offline shmigga

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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #22 on: February 26, 2015, 12:53:07 PM »
This makes one ball for 16" Pie

Flour (100%):    424.57 g  |  14.98 oz | 0.94 lbs (KABF)
Water (58%):    246.25 g  |  8.69 oz | 0.54 lbs
ADY (0.4%):    1.7 g | 0.06 oz | 0 lbs | 0.45 tsp | 0.15 tbsp
Salt (1.50%):    6.37 g | 0.22 oz | 0.01 lbs | 1.87 tsp | 0.62 tbsp
Vegetable (Soybean) Oil (7.3%):    30.99 g | 1.09 oz | 0.07 lbs | 6.82 tsp | 2.27 tbsp
Sugar (4.2%):    17.83 g | 0.63 oz | 0.04 lbs | 4.47 tsp | 1.49 tbsp
Total (171.4%):   727.71 g | 25.67 oz | 1.6 lbs | TF = 0.1452556

2.) Let the dough rise in the fridge for 2 days
3.) Took the dough out of the fridge and let it sit for an hour.  Spread the dough out on a Crisco greased 16" pan and let it sit for another 45 mins.  While this was going on, I preheated my oven to 525 degrees (for about an hour).
4.) Placed the toppings on the dough (sauce, parmesan cheese, 100% whole milk sorrento cheese, Margherita pepperoni).
5.) Lowered the oven temp to 500 degrees and cooked the pizza for 14 minutes.
6.) Removed the pizza from the pan and placed it directly on the stone for 1 minute.
7.) Ate the pizza

-----------------------------------------------------------

Can I make this using King Arthur all purpose or did you use bread flour? This looks amazing. Also, what do you think about cooking on the stone the entire time?

I'm not sure if you are trying to make an "authentic" Buffalo style pizza or not, but i'm sure you could use all purpose flour.  If you do the texture won't be as chewy.  I have only use king arthur bread flour and all trumps.  All trumps was the best in my opinion.  I haven't tried cooking it on the stone the whole time but you probably can.  I don't do it because the bottom of an authentic Buffalo style pizza isn't crispy.

Offline eagon06

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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #23 on: February 26, 2015, 01:25:18 PM »
I'm not sure if you are trying to make an "authentic" Buffalo style pizza or not, but i'm sure you could use all purpose flour.  If you do the texture won't be as chewy.  I have only use king arthur bread flour and all trumps.  All trumps was the best in my opinion.  I haven't tried cooking it on the stone the whole time but you probably can.  I don't do it because the bottom of an authentic Buffalo style pizza isn't crispy.

Thanks a lot. I'm a noob so tell me if this looks right:

Take warm water (110* or so) and mix in the yeast, wait 10 min to activate. Mix flour, salt, sugar together. Add yeast water, oil, and flour mixture to ninja (I use a Ninja Pulse w/hook) and pulse it until dough ball forms. Next knead the ball (how long)? Place in oiled container, close container and place in fridge for 2 days. Then follow steps 3-7?
Thanks for helping, your pizza looks like exactly what I am going for.

Offline shmigga

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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #24 on: February 26, 2015, 02:42:01 PM »
Thanks a lot. I'm a noob so tell me if this looks right:

Take warm water (110* or so) and mix in the yeast, wait 10 min to activate. Mix flour, salt, sugar together. Add yeast water, oil, and flour mixture to ninja (I use a Ninja Pulse w/hook) and pulse it until dough ball forms. Next knead the ball (how long)? Place in oiled container, close container and place in fridge for 2 days. Then follow steps 3-7?
Thanks for helping, your pizza looks like exactly what I am going for.

This is the way that I do it (which might not be right).  Put all dry ingredients into the mixing bowl (including yeast).  Slowly add the 110* water and oil and mix on speed 2(on kitchen aid) for 3 minutes.  Let it rest for 5 minutes. Mix on speed 2 for another 3 minutes.  If everything looks good, I take it out and hand kneed for 30s to a minute.  Form it into a ball and proof in a warm place for an hour.  My dough never really looks smooth after it's done mixing.

If you you use instant yeast, you don't have to proof it.  I believe you only need to proof active dry yeast.  I'm sure you could use active dry yeast with this recipe, but I've never tried it.  I haven't made pizza in a while because I was having a few issues with the last few pizzas cooking right.  If you want to make sure you pizza dough is cooked, you could par back it in your oven for 5-8 minutes.  You could probably cook the dough after a day if you are anxious enough.  I always brush olive oil on my crust before putting it in the oven...

Offline eagon06

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Re: Trying to duplicate Buffalo, NY style pizza
« Reply #25 on: February 26, 2015, 06:00:41 PM »
Well I just tried it using AP flour, ADY, and my ninja. Came out to 724g, going to make it tomorrow on the stone. Hope it works!