JD's NY

[JD]

I'm making a lot of pizza lately and decided not to overload the daily update thread, so here goes nothing:

All 18in NY style, 6 min on steel.

1 - Cheese
2 - Pepperoni
3 - Buffalo chicken

Thanks for looking!

[CaptBob]

Wow Josh!! Those look amazing!!!

[norcoscia]

Very nice JD, would you share you dough size, 550g or is that a bit more. I like your rim, I have been getting lazy and rolling my dough out before hand stretching. I like the look of yours much better. Bet they tasted great!

[deb415611]

nice Josh

[JD]

Wow Josh!! Those look amazing!!!

Thanks Capt!

Very nice JD, would you share you dough size, 550g or is that a bit more. I like your rim, I have been getting lazy and rolling my dough out before hand stretching. I like the look of yours much better. Bet they tasted great!

For these I used a thickness factor of 0.09, so the dough-ball size was actually 650ish. I use a higher than "normal" thickness factor so that two slices fill me up. I definitely stretch by hand, I really enjoy doing it.

nice Josh

Thanks Deb!

[Chicago Bob]

Excellent pizzamaking JD.....I`m glad you started your own thread. 

[JD]

Only had time for slice pictures last night:

1) Cheese
2) Semi-loaded potato (Ranch, baked & sliced potatoes, bacon, mozz, cheddar, parsley, paprika)
3) Caesar chicken (Sliced chicken thighs stir fried in caesar dressing, creamy caesar base, caramelized onions, parm, mozz) <- A bit gimmicky

All 18" NY style on steel for about 4.5 minutes 

[jsaras]

Looks legit. 

[Chicago Bob]

Looks legit.

  Better than my NY/Italian boys joint down the street.

[JD]

  Better than my NY/Italian boys joint down the street.

Looks legit.

Thanks Gents'

[gfgman]

Great pies.  I'd eat those all day.  What flour do you like to use?

[jvp123]

Very, very nice JD!  I'm a big fan.  Those look picture perfect. 

Are you using that Moby starter or bakers yeast?  I forgot sorry.

[JD]

Very, very nice JD!  I'm a big fan.  Those look picture perfect. 

Are you using that Moby starter or bakers yeast?  I forgot sorry.

Thanks Jeff, I use ADY but once my jar runs out I'm switching to IDY.

I absolutely love Moby starter for bread but haven't used it much for pizza.

[JD]

Great pies.  I'd eat those all day.  What flour do you like to use?

Thanks! I currently use All-trumps bromated. Sometimes I cut in 25% unbleached all-purpose flour. I'm still not sure which I like better.

[jvp123]

Thanks! I currently use All-trumps bromated. Sometimes I cut in 25% unbleached all-purpose flour. I'm still not sure which I like better.

Thinking of trying Power Flour next (anyone else have any thoughts on it?) - we don't get the bromated varieties here.

[kpaxfaq]

Great looking pies!

[tinroofrusted]

Keep doing whatever you're doing, JD. Those pizza are awesome!

[norma427]

Josh,

Your pizzas look very good!

Norma

[JD]

Thanks for all the positive feedback!

[JD]

1 - Four cheese & green onions (garlic cream cheese base, mozzarella, provolone, feta)

2 - Chicken bacon ranch

Both 5 minutes on steel