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Author Topic: quietdesperation's tale of woe aka my ny pizza journey  (Read 11416 times)

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Offline hammettjr

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #160 on: September 29, 2017, 07:01:25 AM »
Looking good!

Yes! What brand of cheddar did you use? I've been experimenting with different cheddars on my Greek pan pies, really like it, and will try some on a NY for sure.

Matt

Online jvp123

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #161 on: September 29, 2017, 11:38:44 AM »
So good looking - I'm having a hard time turning away from it - fantastic work on that one - love the crust color too  :drool: :drool: :drool: :drool: :drool: :drool:

 ^^^  Nice work!  :chef:
Jeff

Offline Jersey Pie Boy

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #162 on: September 29, 2017, 11:42:33 AM »
Excellent QD!

Online Hermit

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #163 on: September 29, 2017, 02:36:14 PM »
Loving the cappicola!  Great job =)

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #164 on: September 29, 2017, 05:33:55 PM »
thanks everyone! I still have to work on the amount of flour on my peel, I've been using  a semolina/kaap mix and have had a hard time getting the pie off the peel smoothly. For this last pie, I put about 1.5x as much flour as usual on the peel and it slid off beautifully.

Yes! What brand of cheddar did you use? I've been experimenting with different cheddars on my Greek pan pies, really like it, and will try some on a NY for sure.

matt, I was at BJ's and noticed they had bricks of Cabot sharp white cheddar for a good price (something like $3/lb). I didn't know much about the brand but a quick google convinced me that it was probably pretty good. What have been your favorites?
"Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good." - Woody Allen

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Offline hammettjr

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #165 on: September 29, 2017, 05:48:31 PM »
...
matt, I was at BJ's and noticed they had bricks of Cabot sharp white cheddar for a good price (something like $3/lb). I didn't know much about the brand but a quick google convinced me that it was probably pretty good. What have been your favorites?

Interesting, I eat Cabot cheddar as a cold snack almost daily. Given I always have it in the fridge, it's what I turned to for my pizza. But I thought it was a bit strong on my pizza and based on Norma's recommendation I tried Cracker Barrel Vermont sharp white for the first time last weekend and loved it melted with mozz 50/50. It seems popular amongst forum members, we've been discussing it in the thread below.

https://www.pizzamaking.com/forum/index.php?topic=49191.0

Matt

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #166 on: September 29, 2017, 05:57:54 PM »
thanks matt, after I work my way through the brick of cabot, I'll give it a try. It's too bad the percorino romano was so salty, it also added a nice flavor dimension.
"Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good." - Woody Allen

Offline hammettjr

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #167 on: September 29, 2017, 06:00:57 PM »
Are you adding salt to your sauce?

Matt

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #168 on: September 29, 2017, 06:05:07 PM »
just a pinch of sea salt. It might be the brand I'm using, it was in a big bag at BJs, already in powdered form, probably locatelli.
"Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good." - Woody Allen

Offline rparker

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #169 on: October 03, 2017, 10:01:42 PM »
QD(or anyone), try a tiny bit of the Cabot directly on the sauce before adding the moz. I know it sound crazy, but it is good. Only about 5-7% of your Mozzarella weight.   The BJ's extra sharp 3-ish(?) year white cheddar is even better, but crumbles too easily after frozen. 

Roy

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Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #170 on: October 03, 2017, 10:27:37 PM »
thanks roy, it is so good to have you back on the forum! I'm a little confused, I sauced the pie, added cabot and then mozz. Are you saying I should add less cabot (I was about 30%)? or add the cabot to the sauce before it goes on the pie?

"Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good." - Woody Allen

Offline rparker

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #171 on: October 03, 2017, 11:38:03 PM »
thanks roy, it is so good to have you back on the forum! I'm a little confused, I sauced the pie, added cabot and then mozz. Are you saying I should add less cabot (I was about 30%)? or add the cabot to the sauce before it goes on the pie?
Thanks, QD
heh heh - my bad. The way I do it is the vey simple way. Sauce the skin and then place the Cabot directly on top of the spreadout sauce. Then add the other cheese. 

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #172 on: October 11, 2017, 10:01:37 PM »
kasl(100%):
Water (63%):
IDY (0.2%):
Salt (2%):
Oil (2%):
Sugar (1%):
LDM(2%):
Total (168.2%):
Single Ball:
368.69 g  |  13 oz | 0.81 lbs
232.27 g  |  8.19 oz | 0.51 lbs
0.74 g | 0.03 oz | 0 lbs | 0.24 tsp | 0.08 tbsp
7.37 g | 0.26 oz | 0.02 lbs | 1.54 tsp | 0.51 tbsp
7.37 g | 0.26 oz | 0.02 lbs | 1.64 tsp | 0.55 tbsp
3.69 g | 0.13 oz | 0.01 lbs | 0.92 tsp | 0.31 tbsp
7.37 g | 0.13 oz | 0.01 lbs | 0.92 tsp | 0.31 tbsp
620.14 g | 21.87 oz | 1.37 lbs | TF = 0.0824
310.07 g | 10.94 oz | 0.68 lbs
[/quote]

Ran out of kabf, I've had a five-pound bag of kasl hanging around for about 6 months, decided to give it a try. The dough opened beautifully after 6 hours at rt.

My wife bought me Pizza Camp for my birthday, decided to make my first white pizza based on one of the recipes in the book.  The white cream is topped with fresh mozz,  grande and raw spinach. Beddia suggests using more spinach than you think possible, I did, and would double the amount next time.

the kasl/ldmp combined to make an absolutely delicious crust with great chew. Unfortunately, it's not that easy for me to source. Overall, it was a very good but very rich pie. Looking forward to trying some of the other recipes in the book.
« Last Edit: October 12, 2017, 03:47:07 PM by quietdesperation »
"Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good." - Woody Allen

Offline PizzaManic

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #173 on: October 12, 2017, 04:55:26 AM »
That's a nice White Looking Pie  :drool:

Please share more about the White Sauce - have I read correctly, just milk garlic and salt - what was the consistency of the sauce after it was emulsified?
Regards Mo

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #174 on: October 12, 2017, 03:08:29 PM »
thanks pm, actually it was heavy cream (I edited my post, decided it might be in violation of Beddia's copyright). The cream was almost but not quite like whipped cream. the book has a number of interesting recipes, definitely worth a read.
« Last Edit: October 12, 2017, 03:49:21 PM by quietdesperation »
"Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good." - Woody Allen

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Offline Qapla

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #175 on: October 13, 2017, 07:37:57 PM »
I came in a little late during this ongoing thread ....

You stated "The dough opened beautifully after 6 hours at rt." - does this mean you are using the day the same day you make it? Is the "6 hours at rt" the time from making to baking? or was there a "cold ferment" somewhere in there?

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #176 on: October 13, 2017, 08:05:36 PM »
qapla, I mixed the dough, balled it and put it into a container.  I measured the six hours from the time it went into the container.  rt=room temperature, which is about 71F here in ny in the fall. there was no cold fermentation.

I'm using craig's formulation which he documented here:
https://www.pizzamaking.com/forum/index.php?topic=39200.0

but a slightly lower hydration. If you're interested in this formulation, you can probably start with the formula I'm using as I believe it represents where Craig ended, rather than where he started.  so it might save you 16 pages of reading. Having said that, it's a quick read with lots of good info. I just peeked over at craig's thread again, I've been at this for almost a year and still haven't come close to anything that looks as good as the first pie in his thread. sigh...

I think many of us believe the key to the great tasting crust with short fermentation is ldmp.  You may want to order some before heading down this path.

best,
« Last Edit: October 13, 2017, 08:15:03 PM by quietdesperation »
"Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good." - Woody Allen

Offline Qapla

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #177 on: October 14, 2017, 10:05:18 PM »
No worries .... I have been making pizza with same day usage for over 50 years and like the way mine turns out. Mine usually has about a 6-8 hour ferment and two rises before I ball it for a final rise and use. It is not NY style. I have only started looking into NY style Pizza since I finally tried some a couple years ago when I went to NYC.

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #178 on: October 19, 2017, 09:42:49 PM »
I've been focusing on finding a spot in our kitchen with a constant ambient temp and improving my launch skills. They both came together in tonight's bake. The second pie was 'nduja with honey. As I've mentioned in the past, the 'nduja we get from arthur ave is *really* spicy so I went much lighter this time and achieved a better spicy/sweet balance. Also, the kasl/ldmp flavor profile seems much better than kabf/ldmp. It will be tough to go back once my 5 lb bag of kasl is gone.



« Last Edit: October 20, 2017, 10:30:23 AM by quietdesperation »
"Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good." - Woody Allen

Offline hammettjr

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #179 on: October 19, 2017, 09:50:38 PM »
Perfect QD, that looks so good  :chef:

I've always ordered KASL direct from KA. The bags are small (under 2lbs?), but I think the shipping is cheaper if you buy atleast 3 at a time.


Matt

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