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


Author Topic: sourdough ny pizza?  (Read 226 times)

0 Members and 1 Guest are viewing this topic.

Offline quietdesperation

  • Lifetime Member
  • *
  • Posts: 232
  • I Love Pizza!
sourdough ny pizza?
« on: April 25, 2017, 05:55:36 PM »
I love sourdough bread and pizza, did a quick search, read through a number of threads but I'm left wondering if anyone has had success making ny style pizza with sourdough in a home oven with max temp of 585?

let's not go down the rabbit hole ( https://www.pizzamaking.com/forum/index.php?topic=33547.0 ) that there's no sourdough in NY pizza.

tia,
« Last Edit: April 25, 2017, 06:01:31 PM by quietdesperation »

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 25999
  • Location: Texas
  • Always learning
Re: sourdough ny pizza?
« Reply #1 on: April 25, 2017, 06:20:27 PM »
quietdesperation,

Many years ago, as part of my experiments with Tom Lehmann's NY style dough recipe, I played around with using natural preferments with that recipe. Two of my better efforts are described at:

Reply 165 at https://www.pizzamaking.com/forum/index.php?topic=576.msg12644#msg12644, and

Reply 175 at https://www.pizzamaking.com/forum/index.php?topic=576.msg12748#msg12748.

My recollection is that my home oven's highest bake temperature was around 550 degrees F.

It seems to me that other members may have made a NY style dough using a natural preferment and a standard home oven. If so, maybe they can refer you to their posts.

Peter

Offline invertedisdead

  • Registered User
  • Posts: 2534
  • Rest In Pizza

Offline jsaras

  • Registered User
  • Posts: 1913
  • Location: Northridge, CA
Re: sourdough ny pizza?
« Reply #3 on: April 25, 2017, 06:36:06 PM »
That sorta describes my "Northridge Yuppie" pizza, though I bake in a Blackstone.  FWIW, Vito's Pizza in Los Angeles makes an excellent NY pizza using natural yeast and baked in a deck oven.  If you're concerned that it won't work in a home oven environment your fears are unfounded.
Things have never been more like today than they are right now.

Offline Hermit

  • Supporting Member
  • *
  • Posts: 625
  • Location: Rocky Mountain High - 7900ft
  • On the journey
Re: sourdough ny pizza?
« Reply #4 on: April 25, 2017, 09:53:56 PM »
My advise is to start low or else the crust will even overpower your sauce.  5-10%.  Less if you're going to do a long CF.  It makes a real flavorful crust.

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


Offline jsaras

  • Registered User
  • Posts: 1913
  • Location: Northridge, CA
Re: sourdough ny pizza?
« Reply #5 on: April 26, 2017, 10:58:52 PM »
Sourdough and cold fermentation are not a good combo IMO.  I typically do 18-24 hour room temp fermentations and I use 1-2% SD.
Things have never been more like today than they are right now.

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


 

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

wordpress