Home Oven Baked NY Style

Started by aidenb, October 29, 2023, 10:46:58 PM

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aidenb

Long time lurker, first time poster here.
I've been dialing in the bake for a NY Style pizza in my oven (whatever cheap whirlpool oven my apartment came with), and I'm starting to get some results I've been seriously happy with. I'll leave the dough recipe as well, though I don't think it's anything particularly groundbreaking.

100% High Gluten Flour (something like 14.2% protein, though that's just an estimation as I use a mix of AP flour and VWG to up the protein content. Works out to be around 6% VWG to 100% AP Flour for me)
57% Hydration
0.25% IDY
1.5% LDMP (60L)
3% Salt
1.5% EVOO
Bulk Fermented for ~1.5 hours, balled, then this specific dough cold fermented for ~90 hours
Stretched to ~15" with a thickness factor of ~0.08

Sauce is Escalon 6 in 1s with a bit of added sugar, tiny bit extra salt, a little lemon juice, oregano, and a very small amount of black pepper and garlic powder because I wanted to test those out today
Cheese is Galbani WMLM

To bake, I preheat my steel in the second highest rack of my oven at max temp (525F for my oven, though I've calibrated it to get an extra 30 degrees, so it should be closer to 550) for an hour and a half. I find that this seems to be my oven's hot spot. Any lower and I get pretty mediocre color all around, and any higher and I start to get a little less color on bottom. After I finish stretching my dough, I switch from bake to broil to let my broiler come up to temp while I dress the pizza. I did about 4oz of sauce and 4oz of cheese for this pie. I hit it with a bit of olive oil over the cheese, and I dabbed a bit onto the crust indiscriminately to help get a bit of extra charring in some spots. Once my broiler is fully powered (only takes a couple minutes), I pop the pizza in for 5 minutes, rotating once halfway, and once it comes out I finish it with some fresh grated parm on top. The broiler has really been the game changer for me. I've never gotten any amount of charring on top before I started doing this, and now I've been turning out not only the best pizzas I've made, but some of the best I've ever had. Granted, I am quite young, and I live on the west coast so I've not had a chance to try out any of the great spots in NY yet.

Hopefully this post can be of use to some of you, but I also would love to hear any pointers from those of you who have been at it for much longer than I have.

kori

That's a great looking pizza, good details in your post.
I SMILE AND WAVE....
Inhale pizza, exhale negativity.

Pizza Party Emozione, Pizza Party Bollore, Halo Versa 16 ready for duty!

Howitzer21

Looks beautiful! No critiques here.

Did you launch directly on the steel or use a screen?

If you want to try a variation, many including myself use grated pecorino Romano instead of parmesean. 
-Zack

Decoy205

Looks great to me as well.  The color and cheese sauce ratio looks correct for nys.  Where did the lemon juice idea come into play? 
John - Home baker. Any day I can make dough is a good day!

aidenb

Quote from: Decoy205 on October 31, 2023, 06:40:46 AM
Where did the lemon juice idea come into play?
I don't find the 6 in 1s to be quite acidic enough for my taste, possibly due to them not having any added citric acid. A little lemon juice gets me to a flavor that I find to be quite similar to the stanislaus tomatoes I'm more familiar with in the pizza I've eaten, but I also know that a lot of people like the 6 in 1s specially because they don't have any added citric acid. I just can't get stanislaus tomatoes for a reasonable price where I live, so this is my compromise.

A D V E R T I S E M E N T


aidenb

Quote from: Howitzer21 on October 30, 2023, 11:01:03 AM
Did you launch directly on the steel or use a screen? 

Launched directly onto the steel. I don't think my oven gets hot enough to run any risk of burning the bottom even without a screen in the 5 minutes I bake for.

spaceboy

great pie, cant wait to see more

foreplease

That is a great looking pizza! I like a squeeze of lemon juice on veal parmigana so I get the sauce-cheese-lemon juice thing.  :chef:  When I was reading your post I was expecting to see some problem from using that much 60L DMP but you absolutely nailed it. I'm glad you are posting now and hope you will continue to do so.
Rest In Peace - October 2024

aidenb

Quote from: foreplease on October 31, 2023, 10:32:28 PM
That is a great looking pizza! I like a squeeze of lemon juice on veal parmigana so I get the sauce-cheese-lemon juice thing.  :chef:  When I was reading your post I was expecting to see some problem from using that much 60L DMP but you absolutely nailed it. I'm glad you are posting now and hope you will continue to do so.
Thank you for the kind words! Yeah I know that I use a relatively high percent of LDMP, but as far as I can tell my flour is unmalted, so a little extra works out in my favor.

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