Matt's NY Pizza, by HammettJr

[OzPizza]

does anyone have experience with the Breville Smart Pizzaiolo Pizza Oven for NY pies ?

Definitely don't look at some of the Youtubes out there. I watch one where this woman makes the Breville recipe, doesn't even look like she does any CF. Then proceeds to use a rolling pin, uses medal paddle to put it into the oven and brings out the palest looking thing you've ever seen lol.

In thinking about the Breville it should be able to do a very similar job to my old Roller grill PZ330 countertop, but with the benefit of bottom heat like my newer PZ 430S counter top. You should be able to get it working really nicely in manual mode I reckon with a bit of trial and error.

[sam_sk]

So this dough fermented more than my recent doughs and the bubble problem went away. It seems I was in some middle no man's land of fermentation. Nice pie, only challenge was that my parm is very old and almost tasteless. Happy 4th!

Hey Matt, I’m trying to understand how you managed to get rid of those bubbles mid bake in middle of the pie. I have that issue and I am unsure why.

Sam

[PerfectTheCraft]

Another 18" pie 

Matt, can you make a pie that doesn't look incredible?
Your pizza just looks so alive compared to other pictures I've seen?
I've always wanted to ask what you use to take pictures of your pizza, I gotta do it to!

[PerfectTheCraft]

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

At what point do you integrate the hard cheeses?

[hammettjr]

Hey Matt, I’m trying to understand how you managed to get rid of those bubbles mid bake in middle of the pie. I have that issue and I am unsure why.

Sam

Hi Sam, I still have this issue from time to time, its rather frustrating....but it seemed to mostly go away when I fermented my dough more. I speculated in the post you linked that underfermentation was my issue (while overfermentation can also be problematic). I have to give my dough a few hours at room temp before going into the fridge and 1-2 hours before the bake.

Before baking the bottom of my dough looks like the picture below. Hope that helps!

[hammettjr]

Matt, can you make a pie that doesn't look incredible?
Your pizza just looks so alive compared to other pictures I've seen?
I've always wanted to ask what you use to take pictures of your pizza, I gotta do it to!

Many thanks!! Most of the pictures on this thread were taken with a Canon camera. Somewhere along the way a forum member taught me how to set the custom white balance, which helped alot when doing night time photos.

More recently most pics are from my Samsung cell phone, including the ones you linked. That slice shot is one of my all-time favorites...the trick with that one was I held the slice up to the window for natural light.

[hammettjr]

At what point do you integrate the hard cheeses?

I mix some Romano into the sauce (powdered using a box grater). Directly after taking the pie out of the oven I use a microplane to dust parm on top. The microplane results is such thin shreds that they disintegrate and become invisible.

[PerfectTheCraft]

Thx for all the info.
My wish is for my pizzas to look like yours one day!

[PerfectTheCraft]

Matt, what are your current yeast and oil percentages in your dough?

[hammettjr]

Matt, what are your current yeast and oil percentages in your dough?

My recent NY bakes have been with the Joe's formula, see below.

Edit: I don't remember how much yeast is in the posted Joe's formula, but I like to use 0.5% IDY.

[PerfectTheCraft]

My recent NY bakes have been with the Joe's formula, see below.

Edit: I don't remember how much yeast is in the posted Joe's formula, but I like to use 0.5% IDY.

Thx.
I know you've made a variety of dough variations over the years, what ate the main differences you've found say between a 57% 
and 61% hydration?
When you did use oil, what amount did you like most? Should oil really be considered part of the hydration%?

[foreplease]

My recent NY bakes have been with the Joe's formula, see below.

I miss seeing your recent bakes even though I could scarcely tell them apart sometimes (because they all looked great). When I think of the variety of pizzas I try to make vs the intense amount of detail you put in weekly carefully perfecting one, I don’t know which is the worse affliction. I am convinced we are both having fun, though, and eating pretty well! 

[hammettjr]

I miss seeing your recent bakes even though I could scarcely tell them apart sometimes (because they all looked great). When I think of the variety of pizzas I try to make vs the intense amount of detail you put in weekly carefully perfecting one, I don’t know which is the worse affliction. I am convinced we are both having fun, though, and eating pretty well! 

Cheers. I've been much less consistent recently due to a variety of things.

The capacity I have for "hobby" has been largely consumed by the football season, particularly given the Giants extraordinary year. This had led to a bit less baking and alot less forum posting.

I started branching our to other styles but nothing really stuck (I posted some Blackstone nearlypolitans not too long ago). But my visit to Mama's Too last week was very inspiring. I took a stab at it last weekend, but put way too much oil in the pan which messed it up. May try again this weekend.

[hammettjr]

Thx.
I know you've made a variety of dough variations over the years, what ate the main differences you've found say between a 57% 
and 61% hydration?
When you did use oil, what amount did you like most? Should oil really be considered part of the hydration%?

Not a scientific answer, but my lower hydration dough comes out more like a typical NY dough. It also handles very differently, where I have to use some muscle to stretch it. I've even started tossing it a bit. Give it a shot and see!

I actually tended to use butter instead of oil, partially because I didn't like having to add the oil delayed.

There was a crust I tasted at Sacco that inspired me to try high fat. I was doing 6% butter.

Yes, I believe oil should be considered as part of the hydration, though I think its 75% of the oil. For example, 2% oil would add something like 1.5% to the hydration. But I'm guessing here.

[PerfectTheCraft]

Not a scientific answer, but my lower hydration dough comes out more like a typical NY dough. It also handles very differently, where I have to use some muscle to stretch it. I've even started tossing it a bit. Give it a shot and see!

I actually tended to use butter instead of oil, partially because I didn't like having to add the oil delayed.

There was a crust I tasted at Sacco that inspired me to try high fat. I was doing 6% butter.

Yes, I believe oil should be considered as part of the hydration, though I think its 75% of the oil. For example, 2% oil would add something like 1.5% to the hydration. But I'm guessing here.

Thx!
I've heard it doesn't really matter when you add the oil in, is this true?

[Pete-zza]

Thx!
I've heard it doesn't really matter when you add the oil in, is this true?

PerfectTheCraft.

For something like a NY style dough, the late Tom Lehmann said it did matter when the oil is added. He has discussed this matter many times. For an example, see Tom's article at:

https://pizzatoday.com/topics/dough-production-development/dough-doctor-the-long-and-short-of-it/

Peter

[PerfectTheCraft]

PerfectTheCraft.

For something like a NY style dough, the late Tom Lehmann said it did matter when the oil is added. He has discussed this matter many times. For an example, see Tom's article at:

https://pizzatoday.com/topics/dough-production-development/dough-doctor-the-long-and-short-of-it/

Peter

Interesting.. Thx!

[RHawthorne]

PerfectTheCraft.

For something like a NY style dough, the late Tom Lehmann said it did matter when the oil is added. He has discussed this matter many times. For an example, see Tom's article at:

https://pizzatoday.com/topics/dough-production-development/dough-doctor-the-long-and-short-of-it/

Peter

I don't use oil in my dough all that often. But when I do, I always increase the mixer speed when I add it. I think this helps incorporate it better and give the dough a smoother texture.