Matt's NY Pizza, by HammettJr

[OrlandoPete]

Hey Matt, I'm about to give up on my 1/2" steel because it's just conducting too much heat up into the cheese and making TOO much oil. I thought Grande cheese would put an end to that, but I am still not getting ideal melts. Going to go back to the stone and try that again, even though I prefer the bottom crust on the steel. What is your rack placement with your stone, and how thick is the stone?

[hammettjr]

Hey Matt, I'm about to give up on my 1/2" steel because it's just conducting too much heat up into the cheese and making TOO much oil. I thought Grande cheese would put an end to that, but I am still not getting ideal melts. Going to go back to the stone and try that again, even though I prefer the bottom crust on the steel. What is your rack placement with your stone, and how thick is the stone?

If you dont like the oil, bottle it and send it to me 

Stone placement will depend on your oven and preference, but mine is currently in the lower half of the oven. The stone is 1/2" thick, I was using 1" but when I upsized from 16" to 18" only the less thick one was available. This may sound blasphemous to some here, but I dont notice the difference. Likely because 1) I only bake 1 pie so dont have to worry about heat retention for multiple pies and 2) I'm using a screen. Good luck, sorry for the delayed response!

[quietdesperation]

the only thing that sounds blasphemous is that you only bake one pie   

[quietdesperation]

Hey Matt, I'm about to give up on my 1/2" steel because it's just conducting too much heat up into the cheese and making TOO much oil. I thought Grande cheese would put an end to that, but I am still not getting ideal melts. Going to go back to the stone and try that again, even though I prefer the bottom crust on the steel. What is your rack placement with your stone, and how thick is the stone?

post a photo and we'll take a look!

[hammettjr]

post a photo and we'll take a look!

Check this out. I like the looks of his pie better than mine, but to each his own. Maybe I should try the broiler...
https://www.pizzamaking.com/forum/index.php?topic=73365.0

[quietdesperation]

Check this out. I like the looks of his pie better than mine, but to each his own. Maybe I should try the broiler...
https://www.pizzamaking.com/forum/index.php?topic=73365.0

it looks to me like the cheese may be oiling off. my suggestion is to dial the temp back to 475f, forget about the broiler and bake in the range of 8-12 mins. matt, pretty sure we both tried that temp, ended up higher but still had good results at that temp.

best,

[OrlandoPete]

Thanks guys! I definitely have no problem getting lots of oil, haha. I think with no screen and a thick steel the heat transfer is just insane (steel reading around 530). The sauce and cheese are boiling rapidly after just a couple minutes. I thought about introducing some olive oil to my pizza sauce to retard the boiling...not sure if that will work. Also maybe getting rid of the tomato chunks in the crushed tomato sauce might help.

I am going to try the 475 and go lower in the oven and see where that gets me. I remember I did Sicilian pies at that temp and I loved the cheese bake on those. But in a pan with a thick dough and no stone underneath it was quite a different beast.

Here is the last pizza I made. If you look on the back half of the pie which is just cheese you will see the heavy orange oil layer.

[quietdesperation]

Thanks guys! I definitely have no problem getting lots of oil, haha. I think with no screen and a thick steel the heat transfer is just insane (steel reading around 530). The sauce and cheese are boiling rapidly after just a couple minutes. I thought about introducing some olive oil to my pizza sauce to retard the boiling...not sure if that will work. Also maybe getting rid of the tomato chunks in the crushed tomato sauce might help.

I am going to try the 475 and go lower in the oven and see where that gets me. I remember I did Sicilian pies at that temp and I loved the cheese bake on those. But in a pan with a thick dough and no stone underneath it was quite a different beast.

Here is the last pizza I made. If you look on the back half of the pie which is just cheese you will see the heavy orange oil layer.

that looks good, what rack are you using, are you using convection and where (above, or below) is your heat source? perhaps we should move this conversation back to your thread...

[hammettjr]

Another 18" pie 

[quietdesperation]

glorious!

[9slicePie]

Another 18" pie 

MMMMMMMMMMMMMM!!!

[quietdesperation]

matt, what type of cheese are you using these days?

[hammettjr]

matt, what type of cheese are you using these days?

Hey QD, still whole milk Grande on my NY pies (plus some Romano and Parm).

[Pie@MileHigh]

Hey QD, still whole milk Grande on my NY pies (plus some Romano and Parm).

I go back and forth on the Grande ECB and the WM. Can't decide which I like better of the two.

[Wario]

Looks fantastic!

Interesting that you bake on a stone, since my Effeuno oven only has a biscotto stone and i don't think it is compatible with an iron plate.

I have never made NY pizza's because they dough seems a little complex to me. But the pictures on this forum convert me into a pizza yank, i have to got give it a go!

I've popped the question elsewhere too, but different bakers have different ideas right? So what are the ideal settings to you for a Effeuno to bake pizza in? Both bottom and top go to 500 degrees.

[hammettjr]

I go back and forth on the Grande ECB and the WM. Can't decide which I like better of the two.

Yup, they're very similar. I found WM slightly richer and greasier,  but only a bit.

[hammettjr]

Looks fantastic!

Interesting that you bake on a stone, since my Effeuno oven only has a biscotto stone and i don't think it is compatible with an iron plate.

I have never made NY pizza's because they dough seems a little complex to me. But the pictures on this forum convert me into a pizza yank, i have to got give it a go!

I've popped the question elsewhere too, but different bakers have different ideas right? So what are the ideal settings to you for a Effeuno to bake pizza in? Both bottom and top go to 500 degrees.

Thanks! You're going to have to experiment, I'm not familiar with that oven. But when you say 500 degrees, is that Fahrenheit or Celsius? To start I'd try 525F/275C (or if the oven actual max is 500F, then that).

[creggers]

does anyone have experience with the Breville Smart Pizzaiolo Pizza Oven for NY pies ?

[Pie@MileHigh]

does anyone have experience with the Breville Smart Pizzaiolo Pizza Oven for NY pies ?

If you put Breville in the search box top right and then select "entire forum" it will give you a list of every mention on the forum. I use it to search all kinds of stuff here.

[Wario]

Thanks! You're going to have to experiment, I'm not familiar with that oven. But when you say 500 degrees, is that Fahrenheit or Celsius? To start I'd try 525F/275C (or if the oven actual max is 500F, then that).

Sorry i meant Celsius being from Europe.

Thanks!