7 minute New York bake

[Pizzaman106]

I experimented with a thinner sauce consistency (whole tomatoes run through a food mill) on this bake. The melt was great and the cheese didn't dry out or blister before the crust could brown sufficiently. Next time, I might try to make my sauce a tiny but thicker because the thinner sauce made my slices flop a little more than usual.

[billg]

Really nice!!!!!!

[jkb]

I'd back off on the temp and go for an 8-9 minute bake.

[Pizzaman106]

I'd back off on the temp and go for an 8-9 minute bake.

Yes, I thought about that too! I might try 530 F for 8-9 minutes next time. This one was a 550 F bake.

[Pizza_Not_War]

When it comes to NY pizza if it doesn't flop then it is a flop. If I can pick it up without folding then it's a failure for me.

Your pizza looks 👍.

[hammettjr]

Welcome to the thin sauce club! And how thin that slice is, wow! Great looking pie 

[tntpizzasd]

When it comes to NY pizza if it doesn't flop then it is a flop. If I can pick it up without folding then it's a failure for me.

Dang, I feel the exact opposite. Minimal flop club here.

[jkb]

Dang, I feel the exact opposite. Minimal flop club here.

That's the difference between a pie and a reheat slice.  I like both.

[Pizza_Not_War]

I was the guy who hung around waiting for a new pie out of the oven, reheated slices for next guy.

[naval2006]

Since I've never been to NY I've always wondered how much flop is a good flop in this type of pizza.

[9slicePie]

I experimented with a thinner sauce consistency (whole tomatoes run through a food mill) on this bake. The melt was great and the cheese didn't dry out or blister before the crust could brown sufficiently. Next time, I might try to make my sauce a tiny but thicker because the thinner sauce made my slices flop a little more than usual.

Wow!  Can you please post your entire process for producing that pie?

[jkb]

Since I've never been to NY I've always wondered how much flop is a good flop in this type of pizza.

I'm a lifelong New Yorker.  My parents were both born in Queens in the 1920s.  I like a crispy reheat, but more often go for a juicy slice with a leathery evenly browned crust and a bit of tip sag.  I'll take taste over texture.

[TXCraig1]

Nice.

[foreplease]

I'd back off on the temp and go for an 8-9 minute bake.

Cut him some slack. He is from Hawaii. Deserves credit for sans pineapple. 


Pizzaman106: great looking pizza. I especially like that edge shot photo.

[Pizzaman106]

Wow!  Can you please post your entire process for producing that pie?

For one 16.5 inch pizza

-296 grams of King Arthur All purpose flour
-178 grams of water
-3 grams of sugar
-6 grams of salt
-8 grams of oil
-0.12 grams of instant yeast

This was all done at a room temp of 65 degrees F. Mix dry and wet ingredients in a stand mixer until the dough becomes juuust before smooth. Take it out of the container and cover the dough and let it bulk for 14 hours. Once the 14 hours is up, ball it tightly and let it proof for 10 hours. The dough should be quite airy and increase in volume by at least double.

For the sauce, I milled Bianco Dinapoli Whole tomatoes with a food mill. I strain out some of the excess water in the sauce with a strainer, place it in a bowl and blend it just a tiny bit with an immersion blender on pulse mode.

For the cheese, I used 4 ounces of Grande WMLW mozz, 2 ounces of Scamorza, and topped the pie with some dollops of fior di latte.

Before I bake, I let the oven preheat at 550 F for 75 minutes. I stretch the dough out to 16.5 inches and top with sauce and cheese. I let it bake for 5 minutes on regular bake and then finish it off on broiler mode for the last 2 minutes.

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Nice looking pie. Will give it a go.