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Author Topic: Matt's NY Pizza, by HammettJr  (Read 150015 times)

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Offline OrlandoPete

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Re: Matt's NY Pizza, by HammettJr
« Reply #1960 on: September 06, 2022, 01:52:14 PM »
Hey Matt, I'm about to give up on my 1/2" steel because it's just conducting too much heat up into the cheese and making TOO much oil. I thought Grande cheese would put an end to that, but I am still not getting ideal melts. Going to go back to the stone and try that again, even though I prefer the bottom crust on the steel. What is your rack placement with your stone, and how thick is the stone?
« Last Edit: September 06, 2022, 04:40:58 PM by OrlandoPete »

Offline hammettjr

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Re: Matt's NY Pizza, by HammettJr
« Reply #1961 on: September 23, 2022, 05:05:59 PM »
Hey Matt, I'm about to give up on my 1/2" steel because it's just conducting too much heat up into the cheese and making TOO much oil. I thought Grande cheese would put an end to that, but I am still not getting ideal melts. Going to go back to the stone and try that again, even though I prefer the bottom crust on the steel. What is your rack placement with your stone, and how thick is the stone?

If you dont like the oil, bottle it and send it to me  :-D

Stone placement will depend on your oven and preference, but mine is currently in the lower half of the oven. The stone is 1/2" thick, I was using 1" but when I upsized from 16" to 18" only the less thick one was available. This may sound blasphemous to some here, but I dont notice the difference. Likely because 1) I only bake 1 pie so dont have to worry about heat retention for multiple pies and 2) I'm using a screen. Good luck, sorry for the delayed response!

Matt

Offline quietdesperation

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Re: Matt's NY Pizza, by HammettJr
« Reply #1962 on: September 23, 2022, 08:53:50 PM »
the only thing that sounds blasphemous is that you only bake one pie  :) 
jeff

Offline quietdesperation

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Re: Matt's NY Pizza, by HammettJr
« Reply #1963 on: September 23, 2022, 08:56:04 PM »
Hey Matt, I'm about to give up on my 1/2" steel because it's just conducting too much heat up into the cheese and making TOO much oil. I thought Grande cheese would put an end to that, but I am still not getting ideal melts. Going to go back to the stone and try that again, even though I prefer the bottom crust on the steel. What is your rack placement with your stone, and how thick is the stone?

post a photo and we’ll take a look!
jeff

Offline hammettjr

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Re: Matt's NY Pizza, by HammettJr
« Reply #1964 on: September 23, 2022, 09:07:38 PM »
post a photo and we’ll take a look!

Check this out. I like the looks of his pie better than mine, but to each his own. Maybe I should try the broiler...
https://www.pizzamaking.com/forum/index.php?topic=73365.0


Matt

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Offline quietdesperation

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Re: Matt's NY Pizza, by HammettJr
« Reply #1965 on: September 23, 2022, 09:32:54 PM »
Check this out. I like the looks of his pie better than mine, but to each his own. Maybe I should try the broiler...
https://www.pizzamaking.com/forum/index.php?topic=73365.0

it looks to me like the cheese may be oiling off. my suggestion is to dial the temp back to 475f, forget about the broiler and bake in the range of 8-12 mins. matt, pretty sure we both tried that temp, ended up higher but still had good results at that temp.

best,
« Last Edit: September 23, 2022, 09:34:44 PM by quietdesperation »
jeff

Offline OrlandoPete

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Re: Matt's NY Pizza, by HammettJr
« Reply #1966 on: September 26, 2022, 03:41:45 PM »
Thanks guys! I definitely have no problem getting lots of oil, haha. I think with no screen and a thick steel the heat transfer is just insane (steel reading around 530). The sauce and cheese are boiling rapidly after just a couple minutes. I thought about introducing some olive oil to my pizza sauce to retard the boiling...not sure if that will work. Also maybe getting rid of the tomato chunks in the crushed tomato sauce might help.

I am going to try the 475 and go lower in the oven and see where that gets me. I remember I did Sicilian pies at that temp and I loved the cheese bake on those. But in a pan with a thick dough and no stone underneath it was quite a different beast.

Here is the last pizza I made. If you look on the back half of the pie which is just cheese you will see the heavy orange oil layer.
« Last Edit: September 26, 2022, 03:47:05 PM by OrlandoPete »

Offline quietdesperation

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Re: Matt's NY Pizza, by HammettJr
« Reply #1967 on: September 26, 2022, 03:50:34 PM »
Thanks guys! I definitely have no problem getting lots of oil, haha. I think with no screen and a thick steel the heat transfer is just insane (steel reading around 530). The sauce and cheese are boiling rapidly after just a couple minutes. I thought about introducing some olive oil to my pizza sauce to retard the boiling...not sure if that will work. Also maybe getting rid of the tomato chunks in the crushed tomato sauce might help.

I am going to try the 475 and go lower in the oven and see where that gets me. I remember I did Sicilian pies at that temp and I loved the cheese bake on those. But in a pan with a thick dough and no stone underneath it was quite a different beast.

Here is the last pizza I made. If you look on the back half of the pie which is just cheese you will see the heavy orange oil layer.

that looks good, what rack are you using, are you using convection and where (above, or below) is your heat source? perhaps we should move this conversation back to your thread...
jeff

Offline hammettjr

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Re: Matt's NY Pizza, by HammettJr
« Reply #1968 on: September 28, 2022, 09:05:34 PM »
Another 18" pie  :pizza:

Matt

Offline quietdesperation

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Re: Matt's NY Pizza, by HammettJr
« Reply #1969 on: September 28, 2022, 09:10:41 PM »
glorious!
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Offline 9slicePie

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Re: Matt's NY Pizza, by HammettJr
« Reply #1970 on: September 29, 2022, 11:12:42 AM »

Offline quietdesperation

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Re: Matt's NY Pizza, by HammettJr
« Reply #1971 on: September 29, 2022, 11:44:14 AM »
matt, what type of cheese are you using these days?
jeff

Offline hammettjr

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Re: Matt's NY Pizza, by HammettJr
« Reply #1972 on: September 29, 2022, 09:04:51 PM »
matt, what type of cheese are you using these days?

Hey QD, still whole milk Grande on my NY pies (plus some Romano and Parm).

Matt

Offline [email protected]

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Re: Matt's NY Pizza, by HammettJr
« Reply #1973 on: October 03, 2022, 11:55:46 PM »
Hey QD, still whole milk Grande on my NY pies (plus some Romano and Parm).

I go back and forth on the Grande ECB and the WM. Can't decide which I like better of the two.
Dean

Offline Wario

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Re: Matt's NY Pizza, by HammettJr
« Reply #1974 on: October 04, 2022, 06:47:16 AM »
Looks fantastic!

Interesting that you bake on a stone, since my Effeuno oven only has a biscotto stone and i don't think it is compatible with an iron plate.

I have never made NY pizza's because they dough seems a little complex to me. But the pictures on this forum convert me into a pizza yank, i have to got give it a go!

I've popped the question elsewhere too, but different bakers have different ideas right? So what are the ideal settings to you for a Effeuno to bake pizza in? Both bottom and top go to 500 degrees.

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Offline hammettjr

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Re: Matt's NY Pizza, by HammettJr
« Reply #1975 on: October 06, 2022, 09:12:31 PM »
I go back and forth on the Grande ECB and the WM. Can't decide which I like better of the two.

Yup, they're very similar. I found WM slightly richer and greasier,  but only a bit.

Matt

Offline hammettjr

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Re: Matt's NY Pizza, by HammettJr
« Reply #1976 on: October 06, 2022, 09:17:36 PM »
Looks fantastic!

Interesting that you bake on a stone, since my Effeuno oven only has a biscotto stone and i don't think it is compatible with an iron plate.

I have never made NY pizza's because they dough seems a little complex to me. But the pictures on this forum convert me into a pizza yank, i have to got give it a go!

I've popped the question elsewhere too, but different bakers have different ideas right? So what are the ideal settings to you for a Effeuno to bake pizza in? Both bottom and top go to 500 degrees.

Thanks! You're going to have to experiment, I'm not familiar with that oven. But when you say 500 degrees, is that Fahrenheit or Celsius? To start I'd try 525F/275C (or if the oven actual max is 500F, then that).

Matt

Offline creggers

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Re: Matt's NY Pizza, by HammettJr
« Reply #1977 on: October 10, 2022, 09:18:18 AM »
does anyone have experience with the Breville Smart Pizzaiolo Pizza Oven for NY pies ?
« Last Edit: October 10, 2022, 12:20:08 PM by creggers »

Offline [email protected]

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Re: Matt's NY Pizza, by HammettJr
« Reply #1978 on: October 12, 2022, 08:49:16 AM »
does anyone have experience with the Breville Smart Pizzaiolo Pizza Oven for NY pies ?

If you put Breville in the search box top right and then select "entire forum" it will give you a list of every mention on the forum. I use it to search all kinds of stuff here.
Dean

Offline Wario

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Re: Matt's NY Pizza, by HammettJr
« Reply #1979 on: October 12, 2022, 02:30:08 PM »
Thanks! You're going to have to experiment, I'm not familiar with that oven. But when you say 500 degrees, is that Fahrenheit or Celsius? To start I'd try 525F/275C (or if the oven actual max is 500F, then that).
Sorry i meant Celsius being from Europe. :D

Thanks!

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