Author Topic: NY Pizza in UK  (Read 8138 times)

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Offline Pete-zza

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Re: NY Pizza in UK
« Reply #25 on: November 29, 2007, 03:24:10 PM »
MWTC,

I don't know what the codes stand for but from the standpoint of protein content, moisture content, and absorption rate, the French flour most closely mimics a low-protein all-purpose flour, perhaps something like a southern all-purpose flour, not one like the King Arthur all-purpose flour that has a protein content of 11.7%. But that doesn't mean that you can use a domestic all-purpose flour and expect the same results, for the reasons previously mentioned. The Honeyville flour you referenced has a higher protein content than the French 55 (more in the range of bread flour) and it has a higher absorption rate (63% vs. 57-59%).

Peter
« Last Edit: November 30, 2007, 11:31:53 AM by Pete-zza »


Offline MWTC

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Re: NY Pizza in UK
« Reply #26 on: November 29, 2007, 03:47:27 PM »
Peter,

Why is it that Robin can get an electric oven that she is using in Her basement that can get close to 1000 degrees and we can't here in the USA?

MWTC  :chef:

Offline Pete-zza

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Re: NY Pizza in UK
« Reply #27 on: November 29, 2007, 04:59:55 PM »
Peter,

Why is it that Robin can get an electric oven that she is using in Her basement that can get close to 1000 degrees and we can't here in the USA?

MWTC,

I don't believe that Robin said that the oven is in the basement (but rather the dough). Most commercial electric deck ovens in the U.S. don't get up to around 900 degrees F, but here is one that does: http://eeclink.com/products/images/default.asp?item=12741. I don't think you would want to keep that beast in the basement (plus you would need 208-volt, three-phase service).

Peter

Offline Robin

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Re: NY Pizza in UK
« Reply #28 on: November 30, 2007, 04:33:37 AM »
What type/brand of cheese are you using, are you mixing types?
MWTC  :chef:

I use the wet bags of mozzarella which are left to drain for about 5/6 hours. I have not found much difference between the brands available in the UK.

Robin

Offline Robin

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Re: NY Pizza in UK
« Reply #29 on: November 30, 2007, 04:39:23 AM »
Why is it that Robin can get an electric oven that she is using in Her basement that can get close to 1000 degrees and we can't here in the USA?
MWTC  :chef:

Just wanted to clarify I'm a He not a She  :D

Pete is right I keep the dough in the basement and the oven in the kitchen. The oven runs on a domestic single phase supply. However I think maybe the UK domestic voltage is higher than in the US and that is why I can run the oven at a higher temp.

Robin

Offline MWTC

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Re: NY Pizza in UK
« Reply #30 on: November 30, 2007, 10:58:44 AM »
Just wanted to clarify I'm a He not a She  :D
Robin

OOPS  :-[

Sorry DUDE !!!   :-D

Thank-you for sharing your experience and information.

MWTC  :chef:

Offline MWTC

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Re: NY Pizza in UK
« Reply #31 on: November 30, 2007, 11:05:43 AM »
I don't think you would want to keep that beast in the basement (plus you would need 208-volt, three-phase service).
Peter

That might be a tad on the excessive side.  :-D

I'll stick with the 2stone oven for now !!!

MWTC  :chef: