NY/NH style pies in the Carbon oven

[Jackie Tran]

higher bulk as in longer bulk time?

That's correct. 

[spaceboy]

thank you.  i havent spent enough time in this thread, looks like a must read

[Jackie Tran]

My latest NY pies from the carbon.   Here's what I did if you want to give this a try.

HG flour
60% water
0.1% IDY
2.5% salt
3% lard
0.25% ldmp
All in.  Mixed 5-6min in your KA mixer.  2 cycles of SFs and hour apart.  11hr Bulk at 73f, 11h proof at 64f.   Baked 5m - 5m30s.   

[Mikeylikezit]

Chau,
Today I made the best pizza ive ever made. For The last month ive been scouring old threads on this forum like a madman. over and over again I saw your pies, read recipes and techniques you and others shared.. my dream since 2009 has been to bake a pizza that had the cheese profile and crust characteristics that I achieved today..
I've never met you but man....you helped me to achieve something I  didn't think was possible for me. Man I'm tearing up..
You see, I didn't make it past the 6th grade and never learned math. I first started reading threads on this forum in 2009 but I never joined in because I was to intimidated by the bakers math I didn't think I was smart enough. I did allot of experiments this week with poolish, heavy and light bulk fermenting, I did my first 72 hr CF, I used your pancake balling technique, I turned down the regulator on my blackstone 50%, I did so many new things and today everything I did to get the results I got were deliberate and I know the exact steps I took for the dough, cheese bleand ratio & weight, the oven management, temp & bake time.
Thank you so much brother.

Mike Garcia.

[Mikeylikezit]

My results.

[Mikeylikezit]

Pic #2

[Jackie Tran]

Mike, thank you for that.  Super heart warming and I am so happy to know that I was able to motivate and help.  First time learning baker's percent and I felt the same.  But using it daily it is so easy and so useful.  You can scale up or down recipes.   You can dissect new recipes and then modify them at will.   Your NY pie looks phenomenal!  It looks like it came from a top Pizzeria.  The cheese melt looks perfect too! That elusive perfect pie!  They don't come often but when they do, it's like you're on cloud 9.   I hope you took good notes.   Don't change anything big for now.  Just try to replicate that pizza and keep doing it over and over again.  Try to make it consistent before tweaking it further.   There are many days I get tired of this forum and wonder why I even come on here posting lol so it's refreshing to know that I can still help some folks.   As much as I'd love to take all the credit much of it goes to this forum.
As frustrating as it can be dealing with some members, it's a pretty unique place where pizza nuts like us congregate, share and learn.   I too started out with very little and have gained so much from the forum so I'm happy to have contributed something back to the community.   If you haven't, I would recommend becoming a lifetime member and do start a thread for this pie.  It's a digital record where you can go back to it as reference from time to time.  Share your notes as I am sure there are members out there that want to replicate your work.   So proud of you for sticking with it, trying new things, overcoming obstacles, and getting a phenomenal result! 

Cheers Mike.   I'm gonna make up a batch of dough right now.

[scott r]

Mike and Chau, this is really an incredible story and it makes me so happy to read this and see these beautiful pictures.  I dont know about the pancake method, tell me about it.

[Mikeylikezit]

Mike and Chau, this is really an incredible story and it makes me so happy to read this and see these beautiful pictures.  I dont know about the pancake method, tell me about it.

Scott, Thank you for your kind words.
Here's a link to the video Chau made where he demonstrates his dough balling method and I think he refered to it as like "pancaking" to trap air in the ball.

Mike.


https://youtu.be/yfUONu_gnBk?si=sNw5se9rl0Qqm6MT

[scott r]

Awesome vintage chau I did not know about, and a technique I did not know about.. love it!

[Mikeylikezit]

Mike, thank you for that.  Super heart warming and I am so happy to know that I was able to motivate and help.  First time learning baker's percent and I felt the same.  But using it daily it is so easy and so useful.  You can scale up or down recipes.   You can dissect new recipes and then modify them at will.   Your NY pie looks phenomenal!  It looks like it came from a top Pizzeria.  The cheese melt looks perfect too! That elusive perfect pie!  They don't come often but when they do, it's like you're on cloud 9.   I hope you took good notes.   Don't change anything big for now.  Just try to replicate that pizza and keep doing it over and over again.  Try to make it consistent before tweaking it further.   There are many days I get tired of this forum and wonder why I even come on here posting lol so it's refreshing to know that I can still help some folks.   As much as I'd love to take all the credit much of it goes to this forum.
As frustrating as it can be dealing with some members, it's a pretty unique place where pizza nuts like us congregate, share and learn.   I too started out with very little and have gained so much from the forum so I'm happy to have contributed something back to the community.   If you haven't, I would recommend becoming a lifetime member and do start a thread for this pie.  It's a digital record where you can go back to it as reference from time to time.  Share your notes as I am sure there are members out there that want to replicate your work.   So proud of you for sticking with it, trying new things, overcoming obstacles, and getting a phenomenal result! 

Cheers Mike.   I'm gonna make up a batch of dough right now.

Thank you Chau,
I look forward to seeing more of your bakes and learning more from you and others on this forum. Because some of the pies you made on your Carbon oven on this thread are the most perfect looking pies ive ever seen! im definitely going to sign up to become a lifetime member now.  Even before i recently pushed beyond some of my fears that have been holding me back, I already owed so much  of what i do know and have learned about pizzamaking, to this awesome forum, and the experience of its many generous pizza enthusiasts that have shared so much here. I did write everything down that I did, and what worked. I'm going to take your advice to heart and try to replicate these results for a while and stick to the details and work to repeat them now that I have a basic set of steps that lead me here. Thanks again.

[Jackie Tran]

Thank you for the nice words.  If you like the look of my pizzas, definitely check out what Alex (aka pizzaman106) is doing.

https://www.pizzamaking.com/forum/index.php?topic=71289.msg760091#msg760091

He's making some of the nicest looking NY pies on the forum on right now!   

I just pulled this one out of the carbon.   Was lucky to get a good bake since it is super windy out and maintaining a constant temp has been a struggle.   This one was as baked at 6min and delicious.   When the crust is good and the cheese melt is right , I never  get tired of eating cheese pizza. 

Pie #2 I let this dough proofed an additional 2 hours.  The wind also died down and I was able to bake this one in 5m15s with a floor temp of 700f.  Both good pies, this one being a bit darker. 

[Mikeylikezit]

"When the crust is good and the cheese melt is right , I never  get tired of eating cheese pizza."

Pretty much sums up the obsession! In fact that should be a shirt or something!

Great looking pies, Ion your latest bake and  even in the wind!
I Can almost hear the crunch of the crust..just staring at em'.
And wow...pizzaman106 is making some crazy beautiful pizza!

[Pizza5050]

Chau,
Today I made the best pizza ive ever made. For The last month ive been scouring old threads on this forum like a madman. over and over again I saw your pies, read recipes and techniques you and others shared.. my dream since 2009 has been to bake a pizza that had the cheese profile and crust characteristics that I achieved today..

Mikeytlikezit - what a surprise to find your post here!  I love to read old posts as well and came across Chau's Post started in Aug 2021 on his new Carbon Oven.  Salivating at his pies!!!  Still reading more in the thread, but wanted to give you a shout-out - great story and perseverance on your end!

[spaceboy]

i now do the pancaking method to ball my dough and i love it.  thanks chau!

[Jackie Tran]

i now do the pancaking method to ball my dough and i love it.  thanks chau!

Awesome! You're welcome. 

[Jackie Tran]

The Carbon bakes up great NY pies.   5min bake on this one. 

[Pizza5050]

That's a great looking pie Chau!  Love the airiness of the cornichon!!!!

Laurel