Author Topic: NY Style - been awhile  (Read 2808 times)

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Offline abilak

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NY Style - been awhile
« on: October 13, 2009, 08:35:35 AM »
Hi guys, been a while since I logged on!
Still making about 2 pies a week on average. Not much has changed with my formula, just slightly less water I would say. Here goes:

Recipe for 18" Pie (for 2 dough balls)
-----------------------------------
693g All Trumps Brominated and Bleached Flour
410g Water
3.4g IDY
21g Salt
1 TBSP (estimated) olive oil
2 Tsp Garlic Powder
2 Tsp Onion Powder

Check out my previous posts on how I actually make the dough if you are curious.
Basically add water, add 1/2 dough, mix, then add oil, then slowly add rest of flour. Whole process takes 10 mins.
Starting on speed 1, working up to speed 2.
Placed in dough retarding pan in frig for 2 days


Took dough out 30 mins prior to cooking
8 oz of Grande East Coast Blend Cheese
Stanislaus Ground Tomatoes
8 Mins at 550 deg
Started on screen, put pizza directly on stone with 3 mins left cooking time

« Last Edit: October 14, 2009, 12:17:42 AM by abilak »


Offline UnConundrum

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Re: NY Style - been awhile
« Reply #1 on: October 13, 2009, 09:18:02 PM »
Great looking pie :)

Offline ThunderStik

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Re: NY Style - been awhile
« Reply #2 on: October 13, 2009, 11:01:25 PM »
Very nice looking pie indeed.
I KNOW MORE ABOUT PIZZA THAN ANYBODY!!!!!!!

(in my house)

Offline abilak

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Re: NY Style - been awhile
« Reply #3 on: October 15, 2009, 09:38:48 AM »
Here is another one from the same batch of dough. In frig for 3 days in dough retarding pan.
I like my pies just cheese n sauce, sometimes pepperoni or sausage... My Wife likes 'em LOADED.
Guess who picked the toppings for this one?
Anyways, sometimes I do them in this order: cheese, sauce, toppings.
This seems to help keep it crispier when the veggies sweat a lot of water.

This one took right around 9.5 mins at 550deg.


Offline abilak

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Re: NY Style - been awhile
« Reply #4 on: October 15, 2009, 09:39:27 AM »
the rest of the pics

Online Pete-zza

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Re: NY Style - been awhile
« Reply #5 on: October 15, 2009, 09:56:58 AM »
abilak,

Great looking pizzas as usual.

Maybe you have answered these questions before, but what kind of oven are you using and at which oven rack position are you placing the screens?

Peter

Offline abilak

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Re: NY Style - been awhile
« Reply #6 on: October 15, 2009, 10:09:00 AM »
It's a JennAir single gas oven mounted under my island.
Here is an older pic I posted before.
For these two pies the rack was on the lowest position, and a 16" round stone was on that rack.
The upper rack was removed along with the stone on it (I keep going back and forth with it)
Once the oven was preheated for about an hour, the made pizza on the screen was placed right on the stone.
After cooking for about 6 minutes, the pizza was removed from the screen and placed directly on the stone for about 3.5 minutes.
The edges slightly hang off since this is an 18" pie, but it turns out ok.

Offline BrickStoneOven

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Re: NY Style - been awhile
« Reply #7 on: December 12, 2009, 07:14:42 PM »
Do you put the screen right on top of the stone or do you have a rack higher up and cook it on the screen only first then put it on the stone after? I am going to be using a screen tomorrow so I just wanted to be ready and know what to do.

Offline abilak

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Re: NY Style - been awhile
« Reply #8 on: December 13, 2009, 09:04:01 AM »
I cook at 550 deg. I no longer have that top stone in place. I put the screen right on the bottom stone for 5 mins, then take the screen and pie off the stone. I get the pie back on the peel and place it back on the stone without screen for an additional 3-5 minutes. When you take the pie off of the screen, it should be stiff enough that you wont have a problem loading it back on the stone.

Offline Mikes334

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Re: NY Style - been awhile
« Reply #9 on: December 15, 2009, 03:45:08 PM »
Thanks for the thread. It helped me a lot last night when I made my first NY style pizza.
I Love Pizza!