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Author Topic: Essen1's NY-style pizza project  (Read 312133 times)

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Offline CaptBob

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Re: Essen1's NY-style pizza project
« Reply #2140 on: December 08, 2017, 11:15:29 AM »
Love it!!!
Bob

Offline Glutenboy

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Re: Essen1's NY-style pizza project
« Reply #2141 on: December 08, 2017, 04:02:57 PM »
Wow.  Are you still hydrating at 65 percent?  That hole structure looks almost like ciabatta!
Quote under my pic excludes Little Caesar's.

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2142 on: December 08, 2017, 05:06:31 PM »
Thanks, guys! I leaned a little on the aesthetics of NYís Lucali. 


GB,

That was a 62%er with an additional 2% oil. Turned out pretty good.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2143 on: December 08, 2017, 11:30:51 PM »
Here's a quick anecdotal and historical fact...

The true NY pizza, which was introduced by G. Lombardi and Antonio Pero, was actually sold by the slice. By weight. Just like the pizzerias still do in Italy to this day.

So the slice concept of the 70's, 80's and perhaps 90's, is nothing new. It is simply a cheaper spin-off, compared to the original pizza made at 53+ Spring Street.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline Jackitup

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Re: Essen1's NY-style pizza project
« Reply #2144 on: December 08, 2017, 11:32:29 PM »
I'd hammer that down anytime, nice pie Mike!
Jon

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Online Jersey Pie Boy

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Re: Essen1's NY-style pizza project
« Reply #2145 on: December 09, 2017, 11:41:21 AM »
Exactly...please.

Offline quietdesperation

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Re: Essen1's NY-style pizza project
« Reply #2146 on: December 09, 2017, 01:24:52 PM »
Mike, you've really got an eye for toppings, what's on that last one?
"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 Essen1

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Re: Essen1's NY-style pizza project
« Reply #2147 on: December 09, 2017, 05:27:05 PM »
Mike, you've really got an eye for toppings, what's on that last one?

Sauteed spinach, shaved garlic, Italian sausage and mushrooms. Some oregano and red pepper flakes.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline csnack

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Re: Essen1's NY-style pizza project
« Reply #2148 on: December 09, 2017, 09:06:34 PM »
What causes the micro blistering?

Offline quietdesperation

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Re: Essen1's NY-style pizza project
« Reply #2149 on: December 09, 2017, 09:19:27 PM »
Sauteed spinach, shaved garlic, Italian sausage and mushrooms. Some oregano and red pepper flakes.

thanks, I'm going to have to try that combination, it really looks amazing!
"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 Essen1

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Re: Essen1's NY-style pizza project
« Reply #2150 on: December 09, 2017, 09:56:14 PM »
thanks, I'm going to have to try that combination, it really looks amazing!

Thanks.

When you saute the spinach, add a little lemon juice, garlic powder, nutmeg, salt n pepper to it. Let it cool, then press out the water. Add it last to your toppings.

And remember, balance is everything. Sometimes less is more.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2151 on: December 09, 2017, 09:56:32 PM »
What causes the micro blistering?

Yeast and fermentation.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline StateofMind

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Re: Essen1's NY-style pizza project
« Reply #2152 on: December 10, 2017, 10:38:52 AM »
Yeast and fermentation.
I could be wrong but I have a hunch that the oil amount factors in as well. We use a very similar recipe. I see more micro blistering at 2% oil than 1%.
« Last Edit: December 11, 2017, 12:34:19 AM by StateofMind »

Offline scottmiller686

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Re: Essen1's NY-style pizza project
« Reply #2153 on: December 10, 2017, 10:17:19 PM »
This will be quite interesting to read an entire eight year thread and see the progress...

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2154 on: December 11, 2017, 02:28:26 PM »
I could be wrong but I have a hunch that the oil amount factors in as well. We use a very similar recipe. I see more micro blistering at 2% oil than 1%.

Good hunch to have.  ;D

I didn't take the oil into account but it could certainly have an influence. The formula contained 2% oil.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

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Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2155 on: January 14, 2018, 11:25:35 PM »
Open
GramsOuncesPounds
Flour (100%)375131
Water (60%)22580
Active Dry Yeast (0.5%)200
Regular/Fine Sea Salt (2%)800
Diastatic Malt Powder (1.5%)600
Olive Oil (1%)400
Total (165%, TF=0.08585)619221
Single Ball619221

Love the new calculator.  ;D
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2156 on: January 17, 2018, 02:48:42 PM »
First dough without any malt in a long time. I used 2% raw (turbinado) sugar and upped the yeast amount a little since sugar is hygroscopic in nature. I also allowed the flour to completely hydrate before adding the sugar last.

I made a 1,800 gram batch for two 18Ē NY-style pies (625gr each) and two 12Ē personal pies (275gr each). The 12Ē ones will be baked at a higher temp, around 650F whereas the the other two at around 585F, give or take a few.

Pics shown are after balling and after 24 hours. Holding the shape almost perfectly.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Online norcoscia

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Re: Essen1's NY-style pizza project
« Reply #2157 on: January 17, 2018, 03:07:35 PM »
They look great - I have never tried turbinado sugar in my pizza dough (only in my smoker) - it will be interesting to hear your comments once you get a chance to eat the pizza - ~.08 TF for all 4, is that your usual?
Norm

Offline TXCraig1

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Re: Essen1's NY-style pizza project
« Reply #2158 on: January 17, 2018, 03:08:34 PM »
I used 2% raw (turbinado) sugar and upped the yeast amount a little since sugar is hygroscopic in nature.

2% added sugar (sucrose) is actually supposed to be the "sweet spot" where fermentation starts the fastest - it creates the optimum environment of additional fermentable sugars without excessive osmotic pressure. I'll be interested to see if it ferments faster than expected.

http://www.uaiasi.ro/sim_revagr/PDF/2009_2_123.pdf
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Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2159 on: January 17, 2018, 03:28:37 PM »
They look great - I have never tried turbinado sugar in my pizza dough (only in my smoker) - it will be interesting to hear your comments once you get a chance to eat the pizza - ~.08 TF for all 4, is that your usual?

Norm,

Somewhere in the realm of 0.080 - 0.085, yes.

If I want a puffier rim but wanting to keep the center still as thin as with the 0.085 TF, I just go up to 0.090 - 0.095. It's all in the way you shape and stretch the skin. I believe you can make all kinds of visually different pizzas with the same dough, from artisan-looking to rustic to coal-fired, etc. Just depends on how you shape, stretch and bake them, basically.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

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