Author Topic: Pizza Progress: The Good, The Bad, & The Ugly.  (Read 1013 times)

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Offline dflip

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Pizza Progress: The Good, The Bad, & The Ugly.
« on: January 06, 2015, 07:04:56 PM »
Hello!  Noob here.  Here are my pizzas thus far after about a dozen pie over the past 2 weeks.  This forum has helped me tremendously.  Thank you!  Gonna keep trying, but I think I finally found my recipe and figured out this cold ferment thing.  Has any one tried using starter yeast for their NY Pizza?  If so, can you please share the ratio?  TIA.  Any feedback is appreciated.

Offline TXCraig1

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Re: Pizza Progress: The Good, The Bad, & The Ugly.
« Reply #1 on: January 06, 2015, 07:05:38 PM »
It's all good!  ;D
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Online Chicago Bob

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Re: Pizza Progress: The Good, The Bad, & The Ugly.
« Reply #2 on: January 07, 2015, 03:26:03 PM »
Last 2 look dialed in. I have a funny feeling you are trying to make NP pie out of NY pizza though. I would concentrate on whatever you were doing on that last pizza pic.before trying to bring starter into the mix.
Nice work D.  :chef:
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Offline dflip

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Re: Pizza Progress: The Good, The Bad, & The Ugly.
« Reply #3 on: January 10, 2015, 02:15:20 PM »
Thanks CB.  I am shooting for NY.  I was just curious about starter yeast and did not see any posts substituting ADY with it in NY style.  Would it reduce crispiness?  Thanks again.

Online Chicago Bob

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Re: Pizza Progress: The Good, The Bad, & The Ugly.
« Reply #4 on: January 10, 2015, 02:27:04 PM »
Thanks CB.  I am shooting for NY.  I was just curious about starter yeast and did not see any posts substituting ADY with it in NY style.  Would it reduce crispiness?  Thanks again.
I've never tried it. There are some posts on it though....recent ones too.   Norma and Walter...check Walters posts.
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Offline TXCraig1

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Re: Pizza Progress: The Good, The Bad, & The Ugly.
« Reply #5 on: January 10, 2015, 02:34:50 PM »
There are some posts on it though....recent ones too.

I remember a few too...  :-D
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Online Chicago Bob

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Re: Pizza Progress: The Good, The Bad, & The Ugly.
« Reply #6 on: January 10, 2015, 02:47:13 PM »
I remember a few too...  :-D
Didn't want to take the noob to the dark side jus yet.   8)

So I sent him to the Smiling With Hope Bakery.  ;D
« Last Edit: January 10, 2015, 02:48:47 PM by Chicago Bob »
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Offline dflip

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Re: Pizza Progress: The Good, The Bad, & The Ugly.
« Reply #7 on: January 12, 2015, 09:47:25 PM »
 ;)getting better...tried the starter yeast. Thanks for the direction in the forum.  My dough was much less crispy and barely had any color when cooked.  This is not really what I am going for and am going to back to the ADY with bakers yeast in the plan for the weeks to come.  The photos below have some added semolina and are my best yet... ;)

Offline JD

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Re: Pizza Progress: The Good, The Bad, & The Ugly.
« Reply #8 on: January 12, 2015, 11:04:14 PM »
That is a stark difference from your first pics, really nice. I'm liking the thickness factor of your second bake.

What cheese did you use?

Offline Gags

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Re: Pizza Progress: The Good, The Bad, & The Ugly.
« Reply #9 on: January 13, 2015, 01:02:14 PM »
Wow dflip!   :o

Those last pics are insanely good!
You nailed NY style there!

Micro-blistered crust?  Check!
Good ratio of crust to topping?  Check!
Correct cheese ratio?  Check!

...and bonus points for a bit of orangey oil on top!!!   ;D


Great job!

« Last Edit: January 13, 2015, 01:04:04 PM by Gags »
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Offline dflip

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Re: Pizza Progress: The Good, The Bad, & The Ugly.
« Reply #10 on: January 13, 2015, 07:23:50 PM »
Hey All.  Thanks for the kind words.  I love the orangey oil!  I am using Grande 50/50 after trying 6 different brands.  It works much better and seems to cook longer.   Also, I have found that a little added semolina to the dough allows the pizza to cook longer in the oven without burning.  Is this fact or am I in pizza baking delirium?  I'll keep plugging away and post my recipe and photos I think are the best.  Thanks for the info and encouragement!

Offline dflip

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Re: Pizza Progress: The Good, The Bad, & The Ugly.
« Reply #11 on: April 05, 2015, 11:33:57 AM »
Hello Pizzamakingforum board and Happy Easter! 

Here are some photos of my pizza progress over the past few months.  I think I am getting better.  The only issue I seem to have sometimes is that a skin will form on my dough during a cold ferment.  Any pointers for this?  I have tried putting it directly in the fridge, resting before the fridge, using olive oil, and using platstic wrap.  Plastic wrap seems to prevent it completely, but I do not want to have to do this, especially when scaled.  Any advice is appreciated.  Thanks!

Also, 2 weeks ago I moved in with my new Fiance at her apartment!   :)   However, her oven is less than desirable.  The range says it goes up to 500 deg, but I think it only gets to about 425.  I used to cook my pizzas in my apartment's oven cranked up to 550 deg which realized only 525 deg.  Anyways...we are moving into a house in October, so until then to make pizza, I have purchased a Bakers Pride 22" countertop deal.  Got a good deal from a pizza shop that went under.  I am hooking it up next weekend and will provide an update.  Thanks!

dflip