My version of NY Street Pizza

[Matthew]

A little change of pace for me.  My typical Sunday includes spending half the day outside with the WFO.  I had a craving for New York street pizza so I made up a batch of dough yesterday for this afternoon's lunch.  Loved it!

[NY pizzastriver]

Looks great! Bravo, and I also want to commend you for changing up the lemonade for a nice Jack and Coke midway through the meal.
 

[Matthew]

Looks great! Bravo, and I also want to commend you for changing up the lemonade for a nice Jack and Coke midway through the meal.
 

Thanks bro & good eye!  It was actually Malibu & Coke.   

[NY pizzastriver]

Ya know I was gonna say rum, lol.

[Parttimepizzaiolo]

Good looking pizza.  Nice crumb.  Which dough recipe did you use?

[Matthew]

Good looking pizza.  Nice crumb.  Which dough recipe did you use?

Final Dough:        62% hydration,  High Gluten Flour
Flour:                 342.57 g | 12.08 oz | 0.76 lbs
Water:                 208.67 g | 7.36 oz | 0.46 lbs
Salt:                 10.76 g | 0.38 oz | 0.02 lbs | 3.16 tsp | 1.05 tbsp
Preferment:    29.77 g | 1.05 oz | 0.07 lbs
Oil:                 3.59 g | 0.13 oz | 0.01 lbs | 0.8 tsp | 0.27 tbsp
Total:                 595.35 g | 21 oz | 1.31 lbs  | TF = N/A

18 hours fermentation @70 degrees, 2 hour individual rise.  Stretched by hand to 16".

Matt

[Essen1]

Matt,

perfect looking pies, Bro!! I don't think it gets any closer to the real thing. 

Good job...but...Malibu??? Come on now 

[Matthew]

Matt,

perfect looking pies, Bro!! I don't think it gets any closer to the real thing. 

Good job...but...Malibu??? Come on now 

Thanks brother.  Ya, I know it's a chick drink..... but I like it.
Keep up the good work.  By the way nice apple pie!

Matt

[Infoodel]

Dang that looks tasty! I could do with a slice of that, right about now.
Nice work (as always) Matt.

Toby

[Matthew]

Dang that looks tasty! I could do with a slice of that, right about now.
Nice work (as always) Matt.

Toby

Thanks alot Toby, I appreciate the kind words.

Matt

[Matthew]

Yesterday's effort.  I decreased the hydration to 60% & increased the oil to 2% from last weeks batch.  The dough handled beautifully.
The 1st pie was a NY Style elite pie topped with cherry tomatoes & mozzarella di bufala, oregano & parmigiano.  I wanted to try out the new corderite stones that I purchased.  Prior to this I was using a 3/4" corderite/mullite kiln shelf.  The new stones are also kiln shelves but are comprised of 95% corderite, they are a little thinner but heat up quicker & retain more heat. 

[chickenparm]

I know this is an old topic but wanted to say I enjoyed reading it.The Pies were great.
 

[JD]

Yes this is an old topic, but Matt's recipe helped me find my "Ah-ha" moment, and I wanted to say thanks.

I started my pizza making based on Jeff Varasano's recipe, and I've always been so scared of over-fermenting my dough. When I saw you did around 9% starter, 18 Hours at 70* I couldn't believe it, but your pics proved otherwise.

I used Matt's recipe and fermented for 24 hours at 65*, baked at 550 on fire brick splits, and finally got what I wanted. Thanks for posting this natural preferment recipe!