NY/NJ style pie with toppings

[Pete-zza]

Found it in other post as calculated by peter .08 with 1% waste

John,

If you mean the recipe posted earlier in Reply 7 of this thread, at http://www.pizzamaking.com/forum/index.php/topic,7689.msg66094.html#msg66094, the thickness factor is 0.073012, without any bowl residue compensation. Since abilak didn't indicate that he used such a factor, I didn't either.

Peter

[abilak]

I would say my average waste factor is near 1%, almost nothing left in the bowl when I am done mixing.

[abilak]

Hey Flagpull... what temps did you cook those pies at, 550? and for the first one, did you say that you used no stone at all? just the screen on the bottom rack?

[JConk007]

Peter ,
I was refering to for  1 and 2 on this thread the 500 G to make 2 doughs I seldom make 1
Thank you.
John

[Flagpull]

Hey Flagpull... what temps did you cook those pies at, 550? and for the first one, did you say that you used no stone at all? just the screen on the bottom rack?

Yes and Yes.

What's up?

[abilak]

Just curious, I don't think I even did one on a screen and no stone... just a pizza pan back in the day 
so I did one with the same dough in my indoor jenn-air gas oven at 585 deg.  yes, the keypad lets you offset the temp by 35 deg.

san marzano tom whole, motor-boated for a few secs
50% mozz, 50% prov
minced garlic in water
pepperoni
hot pepper on one side

baked for 7-8 mins on screen, on bottom stone
then another 3-4 off screen, directly on bottom stone
about 11.5 mins total.
very crispy, came out perfect in my opinion.... we were looking for a more "done" pie last night
I need to get a bigger screen.. these are thin, but I could definitely stretch this dough recipe into a 18" with no prob.
ultra thin pizza!!! hell yeah!
we'll see, if I can find one local I'll pick it up... either that, or I can fit an 18" on my custom cut grill stones too.. with no screen... but my peel isn't big enough anyway.. so I guess I have to get a larger one too.. looks like another order might be in the works.
anyways, let me know what you guys think. this pie was dynamite.

[Pete-zza]

abilak,

I would say that you aced it.

The method you used to bake the latest pizza, that is, on a screen on top of the stone, is similar to what a lot of pizza operators do with deck ovens. In their case, it is usually because they want to use a dough with a lot of sugar in it, which can result in the bottom browning too fast if the pizza is baked directly on the stone surface, or because their ovens are not the right ones to bake pizza to start with or the ovens are malfunctioning for some reason and using screens compensates for that. Some pizza operators also use pizza screens with their deck ovens, even with the proper ovens working properly, simply because it is easier to train the workers who make the pizzas to use screens rather than peels to get the pizzas into the oven with a minimum of mishap. The part of the process where the pizza is slipped off of the screen onto the stone surface is called "decking the pizza". Some operators reverse the process and start the pizza on the stone surface and then slip a pizza under the screen when the bottom of the pizza is of the desired color. In your case, sugar is not an issue since you aren't using any in your dough.

Peter

[Flagpull]

Abilak, Pete,

This was my final pizza made with your dough, and it was a great one. This was a 3 day fermentation and it showed.

Wegman's Italian Crushed Tomato
50 / 50 Provolone / Mozzarella
a tiny, tiny bit of fresh mozzarella I had
Extra Virgin Olive Oil before oven

Baked directly on stone, 8 minutes or so.

[Cass]

That looks great!

[abilak]

Looks awesome man!
I think I have decided to pursue a peel that will let me do 18" pies, along with a 18" screen.
Sometimes you just have to go big!

[koloa101]

awesome looking pies! i will try this out and post my findings. i see i am giving way too much dough to the crust during the shaping phase.