Matt's NY Pizza, by HammettJr

[Fiorot]

For sure. We've had a ton of discussion and experiments posted here (particularly on the "melt" thread) on what you're saying.

Baking with a thin sauce that I purchased from a pizzeria a while back was the final push I needed. I now strain 7/11 for a thin smooth sauce. (I know it's a bit odd to buy a product that contains skin but then strain it out, but it's been working for me.)

In the past I've found just whole peeled to be too watery for my tastes. This could be impacted by the fact I'm using a kitchen oven. If I were to use whole peeled, I'd mix in a diluted heavy puree.

Regarding the screen and melt, your comments are similar to Harry's. His view was that the screen was crucial to Queens style. That it enabled a large amount of cheese to be slowly and gently melted over an 8-10 minute bake.

I strain Alta and the Ground Brands  liking Tomato Magic the best.  Getting rid of the skins makes a big difference in taste as much as getting rid of the seeds.

[hammettjr]

This pie was ugly, but still pretty tasty.

I went thicker, which was good. I still wouldn't call this thick. TF was 0.09125

I've been having ongoing issues with bubbles. I thought maybe I needed more fingertip pressing (before a knuckle stretch), so I did more. I did so much that I ended up with a full 14" skin on my table, so no knuckle stretch at all. The result was horrendous, with loads of bubbles. 

Sauce had less oregano. Garlic back in, but half my old amount. I liked the garlic. Full tsp of romano, but this time it didn't seem like enough.

Stone temp 510-520 via a pre-heat at 515. Oven set to 500 after launch.

Next time do mostly the same with more romano

[Dangerous Salumi]

This pie was ugly, but still pretty tasty.

I went thicker, which was good. I still wouldn't call this thick. TF was 0.09125

I've been having ongoing issues with bubbles. I thought maybe I needed more fingertip pressing (before a knuckle stretch), so I did more. I did so much that I ended up with a full 14" skin on my table, so no knuckle stretch at all. The result was horrendous, with loads of bubbles. 

Sauce had less oregano. Garlic back in, but half my old amount. I liked the garlic. Full tsp of romano, but this time it didn't seem like enough.

Stone temp 510-520 via a pre-heat at 515. Oven set to 500 after launch.

Next time do mostly the same with more romano

Bubbles or no bubbles it looks great.

[caymus]

The result was horrendous, with loads of bubbles. 

I like bubbles in NY Style and how they add texture variation.

[hammettjr]

I like bubbles in NY Style and how they add texture variation.

Not me. But at times I do like the variation in texture and flavor that comes from browning of cheese (mostly on my pan pizzas).

[Essen1]

Matt,

Why don't you make the pics available in a bigger format, so anyone who'd like to get a closer looks at the cheese, sauce, and how they interact, can see it?

Every time I try to zoom in, I get a really pixelated photo, unfortunately.

[Minolta Rokkor]

Not me. But at times I do like the variation in texture and flavor that comes from browning of cheese (mostly on my pan pizzas).

As long as the bubbles only affect the rim I'm ok with it.
But as soon as bubbles get in the area where cheese is it's maddening.

[Minolta Rokkor]

Matt,

Why don't you make the pics available in a bigger format, so anyone who'd like to get a closer looks at the cheese, sauce, and how they interact, can see it?

Every time I try to zoom in, I get a really pixelated photo, unfortunately.

I used to include the links to the ORIGINAL JPEG's in my thread for anyone who wanted a closer look. My photos where unusually sharp because I shot on a tripod 97% of the time

[Essen1]

I used to include the links to the ORIGINAL JPEG's in my thread for anyone who wanted a closer look. My photos where unusually sharp because I shot on a tripod 97% of the time

I know, and it was great.

He, however, doesn't, unless you download them and adjust the size yourself. It'd be easier just to open them from here.

[Minolta Rokkor]

I know, and it was great.

He, however, doesn't, unless you download them and adjust the size yourself. It'd be easier just to open them from here.

Understandable, linking the JPEG's is also a huge PITA for the most part unless you own a desktop computer.

[Josh123]

Matt, how cold is your dough when using it?

[hammettjr]

Matt,

Why don't you make the pics available in a bigger format...

Can someone explain to me how to do this? I thought there was a size restriction when uploading, so I go through an annoying process of reducing the size of each pic before I upload.

[jkb]

Can someone explain to me how to do this? I thought there was a size restriction when uploading, so I go through an annoying process of reducing the size of each pic before I upload.

I just attach them from the gallery on my phone.

[Essen1]

Can someone explain to me how to do this? I thought there was a size restriction when uploading, so I go through an annoying process of reducing the size of each pic before I upload.

Where are you posting from? OS? If it's from a desk- or laptop and Windows 10, try this little tool:

https://www.bricelam.net/ImageResizer/

[hammettjr]

Matt -

Those bubbles, the crust texture, the crust color... your dough appears underfermented. Did this go right into the fridge?

Matt, how cold is your dough when using it?

My dough has 0.25% IDY (1.75% salt, 1.25% sugar). It sits at room temp for 10 minutes before going into my basement fridge, which runs colder than normal. In the fridge for 44 hours. Then it sits at room temp to warm up for 2.5 hours. Something has to be wrong somewhere.

[HansB]

Can someone explain to me how to do this? I thought there was a size restriction when uploading, so I go through an annoying process of reducing the size of each pic before I upload.

I save them with the longest edge being 1,200 pixels, like this one. Yours are saved at 640 pixels.

[Minolta Rokkor]

My dough has 0.25% IDY (1.75% salt, 1.25% sugar). It sits at room temp for 10 minutes before going into my basement fridge, which runs colder than normal. In the fridge for 44 hours. Then it sits at room temp to warm up for 2.5 hours. Something has to be wrong somewhere.

Try this, ferment for a total of 3 days, then 12 hours before bake time reball your dough.  So at hour 60 reball.

[hammettjr]

I want to stick to 2 days. Based on Craig's chart I should double my yeast. I used to be up in that range (0.45%).

[jkb]

I save them with the longest edge being 1,200 pixels, like this one. Yours are saved at 640 pixels.

That pie has the perfect amount of pixels.  Even the pepperoni ones.

[HansB]

That pie has the perfect amount of pixels.  Even the pepperoni ones.