Author Topic: FIRST NY IN THE WFO  (Read 2846 times)

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Offline andreguidon

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FIRST NY IN THE WFO
« on: March 22, 2009, 10:48:45 PM »
well Ive done it... my first NY style (kind of)..... in the WFO.

Flour (100%):    836.32 g  |  29.5 oz  | 1.84 lbs (24g VWG + 812g flour) make flour 12% protein
Water (65%):    543.61 g  |  19.17 oz | 1.2 lbs
starter (5%)             40.0 g
IDY (0.1%):     0.83 g    | 0.03 oz   | 0 lbs    | 0.28 tsp | 0.09 tbsp
Oil (1%):     8.33 g    | 0.29 oz   | 0.02 lbs | 1.85 tsp | 0.62 tbsp
Salt (2%):     16.73 g  | 0.59 oz   | 0.04 lbs | 3 tsp    | 1 tbsp
Total (167.4%):     1400 g  | 49.38 oz  | 3.09 lbs | TF = N/A
Single Ball:       350 g  | 12.35 oz  | 0.77 lbs

well this was a 5hour bulk rise @ room temp (22C) and 3hour balled.... i use a 335g ball not a 350g, and its EVOO.

here are some pics...
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline tommy5

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Re: FIRST NY IN THE WFO
« Reply #1 on: March 03, 2011, 01:01:54 PM »
the pizza looks great, were you satisfied with the taste, how long did it bake and what was the temp, high or lower than neopoletan?

Offline andreguidon

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Re: FIRST NY IN THE WFO
« Reply #2 on: March 29, 2011, 07:32:30 AM »
Hi Tommy5,

this was a while a go, but i remember that i used deck temp around 700F i usually for neapolitan use 850F... this was s 2.5m bake....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Jackie Tran

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Re: FIRST NY IN THE WFO
« Reply #3 on: March 29, 2011, 07:49:13 AM »
Beautiful looking pies Andre.  For now, this is my favored style of pizza and what I plan to do with my WFO.  Thanks for posting the bake temp and time.  What is the ID of your oven? Did you just build a smaller fire or did you bake these once the fire burned down a little?  Also did you bake these farther from the fire or at your usual distance?

Thanks,
Chau
« Last Edit: March 29, 2011, 07:54:24 AM by Jackie Tran »

Offline andreguidon

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Re: FIRST NY IN THE WFO
« Reply #4 on: March 29, 2011, 08:27:40 AM »
Hi Chau,

well, as you can see this was 2 years ago, so im not really sure what i did, my oven is small so im thinking that the distance from the fire is the same, and the temp was lower because of less fire and more coals....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Ev

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Re: FIRST NY IN THE WFO
« Reply #5 on: March 30, 2011, 10:13:26 AM »
Great looking pies!

Offline chickenparm

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Re: FIRST NY IN THE WFO
« Reply #6 on: March 30, 2011, 08:23:20 PM »
Looking great! Wish I could try some things out with a wfo...would be a blast.
Keep us posted with your upcoming pies.
 :)
-Bill

Offline Frankie G

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Re: FIRST NY IN THE WFO
« Reply #7 on: March 31, 2011, 12:35:13 AM »
great job!

most 1st WFO pizzas have lots of burnned collars

Offline TXCraig1

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Re: FIRST NY IN THE WFO
« Reply #8 on: March 31, 2011, 05:19:47 PM »
Those look great Andre. I love the idea of the zucchini pie.

Craig
Pizza is not bread.

Offline JConk007

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Re: FIRST NY IN THE WFO
« Reply #9 on: April 11, 2011, 09:36:57 PM »
did the NY style in WFO after 10 Neo neapolitan. These dough were leftover reinhart NY from late winter ( yes in the freezer!) came out great! The hearth was around 680 dome 800 + used sorrento block hand shredded cheese, and a few left over chunks of fresh on sausage and onion also just hormel  pepperoni on on other.
Pies were very close to 14"  lower outside crumb, not as well done as pics appear I was very happy with these. metal peel is 12" the wood one is 14"
will wait another 20-30 next time I did not time the bake sorry, end of night
John
« Last Edit: April 11, 2011, 09:47:00 PM by JConk007 »
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