Author Topic: 2nd try @ a NY ***UPDATE with Pics***  (Read 1665 times)

0 Members and 1 Guest are viewing this topic.

Offline crustquester

  • Registered User
  • Posts: 19
2nd try @ a NY ***UPDATE with Pics***
« on: March 19, 2009, 10:25:50 AM »
I really need a scale, but for now I am using cups and OZ....

3.5 cups bread flour
3/4 tsp yeast IDY
1/2 tsp sugar
8-9 oz luke warm purified H20 ( went by feel )
1tsp salt

36-48 refrigeration time.....basically dependent upon when I get off work on Friday afternoon

Just got an American Metalcraft 15 and 3/4 inch diameter stone which is a Major upgarde over the cheapo small stone i have been using... I'll keep you posted as to how this one turns out.  I am experimenting with different amounts of H20 and adding just a touch of sugar this time to get a different type crust... Also I used no EVOO in the recipe other than just to coat the dough ball before going into the fridge.  I will post pics Friday night

http://i87.photobucket.com/albums/k128/mindart/005.jpg
http://i87.photobucket.com/albums/k128/mindart/002.jpg
http://i87.photobucket.com/albums/k128/mindart/004.jpg

Pizza was good... bit chewy for some reason but good flavor ( didn't notice too much from a 24 hour cold fer.) And I should have had it thinner.... I am going to try KABF next time, i am also wondering how to get it to "explode" off the stone...
« Last Edit: March 23, 2009, 08:25:31 PM by crustquester »


Offline crustquester

  • Registered User
  • Posts: 19
Re: 2nd try @ a NY ***UPDATE***
« Reply #1 on: March 22, 2009, 11:03:51 PM »
bump!

Offline crustquester

  • Registered User
  • Posts: 19
Re: 2nd try @ a NY ***UPDATE with Pics***
« Reply #2 on: March 23, 2009, 08:59:20 PM »
will the KABF improve my crust quality? I am currently using stone buhr flour

Offline Essen1

  • Supporting Member
  • *
  • Posts: 3393
  • Location: SF Bay Area
    • The Hobby Cook
Re: 2nd try @ a NY ***UPDATE with Pics***
« Reply #3 on: March 23, 2009, 09:05:41 PM »
CQ,

I have used SB flour and had good results with it. But KABF is also a favorite of mine.

I'd say make two single doughs, one with SB the other with KABF, using your recipe and then compare the two. Do an evaluation afterwards and decide which crust you like better.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Offline JConk007

  • Vendor
  • *
  • Posts: 3714
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: 2nd try @ a NY ***UPDATE with Pics***
« Reply #4 on: March 23, 2009, 09:24:23 PM »
and please tell us of your findings
Thanks
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Essen1

  • Supporting Member
  • *
  • Posts: 3393
  • Location: SF Bay Area
    • The Hobby Cook
Re: 2nd try @ a NY ***UPDATE with Pics***
« Reply #5 on: March 23, 2009, 09:28:36 PM »
Quote
and please tell us of your findings


Yep.

Forgot to include that in my reply, John. Good point!
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Offline crustquester

  • Registered User
  • Posts: 19
Re: 2nd try @ a NY ***UPDATE with Pics***
« Reply #6 on: March 23, 2009, 10:35:00 PM »
ok guys... i'll give it a try, I guess what I am trying to go after is a fluffier crust... if that makes sense.  Like crispy outside, slightly chewy and soft in, I would guess bringing up the hydration level and yeast content would do the trick.  I have to say my American Metalcraft stone and slip really made a big difference for me, looking forward to my next pie i'll share the results with the KABF

Offline Essen1

  • Supporting Member
  • *
  • Posts: 3393
  • Location: SF Bay Area
    • The Hobby Cook
Re: 2nd try @ a NY ***UPDATE with Pics***
« Reply #7 on: March 23, 2009, 10:51:12 PM »
CQ,

Your hydration is too low. And you already said it...you need a scale. Oldwillknottscales.com have some nice ones. That's where I got mine from.

And I think it's also better to use Baker's Percent since that method is more accurate than measuring in volumes.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/


 

pizzapan