7 minute New York bake

Started by Pizzaman106, September 13, 2021, 02:24:12 PM

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Pizzaman106

I don't post many sicilian pies here, but here is one that is 75% hydration. 250 gram dough ball into an 8x10 Lloyd detroit pan.

scott r

That looks perfect of course :).   75 is my preferred hydration for those, love that style more than any other. 

Jersey Pie Boy

Looks so great! Is this parbaked before sauce and cheese or one pass? 

Jersey Pie Boy

Looks so great! Is this parbaked before sauce and cheese or one pass? 

Pizzaman106

Quote from: Jersey Pie Boy on December 28, 2024, 06:26:42 AMLooks so great! Is this parbaked before sauce and cheese or one pass?
I baked it with sliced cheese for 4 minutes, then added the sauce on top midway to finish off. 

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Jersey Pie Boy


stickyD

#826
Quote from: Pizzaman106 on August 30, 2024, 03:09:17 AMWhat is your IG handle? Do I already follow you?

@pizzaforfriends You don't follow me but if you do my account will blow up!  :-D

Quote from: Pizzaman106 on August 11, 2024, 08:51:17 PMAhh, did they reserve a spot for my pop-up? I'm going to try to hire more help for my pop-ups. I sold out in 8 minutes for :-X my first one with 30 16 inch pies. I felt bad for the folks that missed out.
Congrats, that's epic!

I have not heard back from anyone so I guess they have not managed to make it.

But I'll inform them to make a reservation.

Can I ask how you might imagine your RT dough management schedule to be if you would bake all day?

For example, if you bulk/ball 20 hours and 4 hours and would bake from 12-10pm, the ball at 10pm would be 14 hours in. So would you regulate the work flow? With some CF holding? Thanks for sharing all of your hard inspiring work!

Pizzaman106

Quote from: stickyD on January 11, 2025, 12:18:11 PM@pizzaforfriends You don't follow me but if you do my account will blow up!  :-D
Congrats, that's epic!

I have not heard back from anyone so I guess they have not managed to make it.

But I'll inform them to make a reservation.

Can I ask how you might imagine your RT dough management schedule to be if you would bake all day?

For example, if you bulk/ball 20 hours and 4 hours and would bake from 12-10pm, the ball at 10pm would be 14 hours in. So would you regulate the work flow? With some CF holding? Thanks for sharing all of your hard inspiring work!
Yes, I would do a very brief cold temp holding for 14 hours. My ambient dough balls usually are good for 8 hours after the hours of being in ball form.

Pizzaman106

Another successful pop-up under my belt. I was sold out and fully booked with preorders in under 10 minutes. 40 17 inch pies. All the dough was fermented at a room temp (65 F) for 30 hours. Thank you again for the members on here who helped me grow. Especially @TXCraig1 and @Jackie Tran .

DDT

Quote from: Pizzaman106 on January 23, 2025, 03:09:04 PMAnother successful pop-up under my belt. I was sold out and fully booked with preorders in under 10 minutes. 40 17 inch pies. All the dough was fermented at a room temp (65 F) for 30 hours. Thank you again for the members on here who helped me grow. Especially @TXCraig1 and @Jackie Tran .
Great job!! Your pizzas look awesome.

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TXCraig1

#830
Quote from: Pizzaman106 on January 23, 2025, 03:09:04 PMAnother successful pop-up under my belt. I was sold out and fully booked with preorders in under 10 minutes. 40 17 inch pies. All the dough was fermented at a room temp (65 F) for 30 hours. Thank you again for the members on here who helped me grow. Especially @TXCraig1 and @Jackie Tran .

Very exciting! I can certainly see why you booked so quickly. Your pizza is nothing short of awesome. Those pepperoni pies look world class.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

wesslock

cookies look pretty good as well.  Congrats...

zare111

Quote from: Pizzaman106 on January 23, 2025, 03:09:04 PMAnother successful pop-up under my belt. I was sold out and fully booked with preorders in under 10 minutes. 40 17 inch pies. All the dough was fermented at a room temp (65 F) for 30 hours. Thank you again for the members on here who helped me grow. Especially @TXCraig1 and @Jackie Tran .
Amazing, congratulations. How long did it take you to make 40 pies?

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