Author Topic: Essen1's NY-style pizza project (Read 81263 times)

Essen1 · « **Reply #520 on:** February 03, 2011, 04:42:37 PM »

I finally got around to give the All Trumps flour I purchased from Pennmac.com a try.

Well, it was actually the second try. During the first test run I screwed up the hydration and kneaded the dough way too long. The final result was that the crust was too dry and too chewy. I guess it was one of those "Trial & Error" situations that sometimes come with trying out a new flour for the first time.

So, this time I increased the hydration to 66% and kept the kneading time to a mere 4 mins, which was preceded by a 30 minute rest after I incorporated everything for about 2 mins. I also went back to using organic sugar instead of the brown sugar I've been using lately. The dough came out of the mixer incredibly smooth. I also added a 30 minute bench rest before dividing it into three 425gr. balls. The dough then received a 24hr cold-rise, with one additional hour on the counter to warm up.

The crust had a great texture, a nice crunch but was also light, airy and a tad chewy. Very nice, overall.

To make a long story short, this is probably the one of the better flours I have worked with so far to make a good NY-style pizza, albeit the fact that it is bromated, which is somewhat unfortunate. I know they make an unbromated version but that brings up the question if it does perform just as good as the bromated brother.

I will post the exact steps I took in making this dough and the formula later on tonight, since I don't have my notes with me here at work.

Some pics...

TXCraig1 · « **Reply #521 on:** February 03, 2011, 04:45:15 PM »

Mike,

I love it - everything about it - beautiful.

Craig

Matthew · « **Reply #522 on:** February 03, 2011, 05:08:21 PM »

Beaut!

Essen1 · « **Reply #523 on:** February 03, 2011, 05:11:18 PM »

Thanks, guys!

Matt,

I wish I had your oven, though. It would be perfect for that kind of pies.

norma427 · « **Reply #524 on:** February 03, 2011, 05:20:53 PM »

Mike,

I agree that is beautiful! I also liked All Trumps when I used it.

Norma

Jackie Tran · « **Reply #525 on:** February 03, 2011, 05:29:03 PM »

Very impressive Mike. You made the necessary changes in only 2 bakes. That is advance pizza making in my book. That pie is incredibly good looking too.

Chau

dmcavanagh · « **Reply #526 on:** February 04, 2011, 12:12:05 AM »

That dough looks incredible! All Trumps is on my "to try" list, have never yet, hard to find.

Tscarborough · « **Reply #527 on:** February 04, 2011, 12:40:23 AM »

That is some pretty dough, and a perfect looking pizza. I bet it tasted just as well as it looks.

Jet_deck · « **Reply #528 on:** February 04, 2011, 12:41:10 AM »

Really, totally awesome. Is that cornmeal on the bottom ? Was it easy to get off the peel ? It looks super loaded and tasty. Wish I could try just one slice.

Essen1 · « **Reply #529 on:** February 04, 2011, 03:18:28 PM »

Thanks for all the kind words!

JD,

I have somewhat a rule of thumb...

I use a blend of regular flour & Semolina for doughs with a hydration up to 63% and everything that goes beyond that, I use a blend of semolina & corn meal because I find that it absorbs moisture much better compared to regular flour. Yes, it came off the peel nicely; no sticking at all.

Here are the numbers for three 425gr/16” pies. I’ll just give you the percentages because you might prefer a smaller/bigger size and you can scale up or down.

100%    AT Flour
66%   Water
0.3%   IDY
2%   Sea salt
1.5%   Oil
2%   Organic sugar

I also added one tsp of garlic powder to it. Yes, I know...it’s not very conventional but it adds a little flavor to the crust.

Anyway, here is the detailed info...

1.   Dissolve the sugar & salt in the water. Add the flour and yeast and mix for about two minutes or until no dry flour is visible any longer, about 2 mins on Speed 1.

2.   Add the Tsp garlic powder and the oil and rest the dough for 30 mins.

3.   Knead for 4-5 mins on Speed 2, incorporating the oil and garlic powder.

4.   Rest for another 10 mins.

5.   Pour the dough onto the counter, shape it into a tight ball and bench rest for 30 mins.

6.   Divide into three 425gr balls and cold ferment for 24 hrs.

7.   Pull the dough out of the fridge one hour before baking to bring them up to room temp.

Shape into skins and enjoy.

mo-jord · « **Reply #530 on:** February 16, 2011, 11:21:08 AM »

trying to get this down to a 14" pie....using the dough calculator...not having good luck.

What do you think thee thickness is?

mo-jord · « **Reply #531 on:** February 16, 2011, 11:27:04 AM »

by the way...it worked very well when I made it 16".

excelent directions....THANKS!

jonesyb · « **Reply #532 on:** February 16, 2011, 12:52:33 PM »

Essen1, think I'm going to use your recipe for my next pizzas.

Essen1 · « **Reply #533 on:** February 16, 2011, 12:54:24 PM »

Quote from: mo-jord on February 16, 2011, 11:21:08 AM

trying to get this down to a 14" pie....using the dough calculator...not having good luck.

What do you think thee thickness is?

MJ,

I don't know what the thickness factor is but here's the scaled down version for a 14" pizza:

Flour (100%):
Water (66%):
IDY (.3%):
Salt (2%):
Oil (1.5%):
Sugar (2%):
Total (171.8%):
Single Ball:

440.92 g | 15.55 oz | 0.97 lbs
291.01 g | 10.26 oz | 0.64 lbs
1.32 g | 0.05 oz | 0 lbs | 0.44 tsp | 0.15 tbsp
8.82 g | 0.31 oz | 0.02 lbs | 1.58 tsp | 0.53 tbsp
6.61 g | 0.23 oz | 0.01 lbs | 1.47 tsp | 0.49 tbsp
8.82 g | 0.31 oz | 0.02 lbs | 2.21 tsp | 0.74 tbsp
757.5 g | 26.72 oz | 1.67 lbs | TF = N/A
378.75 g | 13.36 oz | 0.83 lbs

Hope this helps.

EDIT: I forgot to mention that the bowl residue % was set to 1%.

Essen1 · « **Reply #534 on:** February 16, 2011, 12:55:11 PM »

Quote from: jonesyb on February 16, 2011, 12:52:33 PM

Essen1, think I'm going to use your recipe for my next pizzas.

Please do and report back and let us know what you think.

msheetrit · « **Reply #535 on:** February 16, 2011, 05:00:59 PM »

what is bowl residue ? i am not using english on my daily basis.
by the way beautiful pizza essen1 i am sure it is very tasty.

every time i see tha ball in the conteiner picture i ask my self how do they dont stick? is this regular flour? or cornmeal and samolina as you mention? perfect round balls. most of the time i use oiled conteiner to let the balls rest but i dont like it, its too oily.

ponzu · « **Reply #536 on:** February 16, 2011, 05:23:58 PM »

Beautiful pie Essen. It looks professional in every way except the dough looks much better than almost all of the establishment pizzas I've had the pleasure of buying. The crumb structure is gorgious.

Compared to 75 to 85% hydration Tartine doughs don't 66% doughs seem incredibly easy to work with?

Pete-zza · « **Reply #537 on:** February 16, 2011, 05:56:48 PM »

Quote from: msheetrit on February 16, 2011, 05:00:59 PM

what is bowl residue ? i am not using english on my daily basis.

Michael,

The bowl residue compensation feature is described in the post at http://www.pizzamaking.com/forum/index.php/topic,5025.msg42542.html#msg42542. For a basic stand mixer, such as the KitchenAid mixer, I use 1.5%. For a food processor, I use 1%. Where a poolish or similarly wet preferment is used, I typically use around 3-5%. For a bread maker, the bowl residue compensation might be around 0.5%, maybe even lower if the machine does an especially good job working all or most of the flour into the dough.

Peter

mo-jord · « **Reply #538 on:** February 17, 2011, 11:06:54 PM »

Thanks. I would love to know how you scaled it down.

Essen1 · « **Reply #539 on:** February 18, 2011, 01:51:34 AM »

Quote from: mo-jord on February 17, 2011, 11:06:54 PM

Thanks. I would love to know how you scaled it down.

I applied the 'Rule of three/proportion'.

But keep in mind that those numbers are mere guidance numbers, and might not reflect the actual measurements for a single ball of dough per 14" skin. The numbers given should be considered a starting point and can be modified to the individual's liking.