7 minute New York bake

[jkb]

How is this NY?

[Chicago Bob]

How is this NY?

    because he says so.....

[jkb]

    because he says so.....

If I met you, I'd be disappointed if you didn't look like Rodney.   He was a cousin of a good friend of my parents.  I'd see him at parties circa 1970.

[Chicago Bob]

If I met you, I'd be disappointed if you didn't look like Rodney.   He was a cousin of a good friend of my parents.  I'd see him at parties circa 1970.

    I get that all the time....believe me, you won't be let down.    What say we have a Pizza Summitt at your house with you an the boy huh?  If you pay for everything I could probably show up on time......

[Pizzaman106]

18 inch Sourdough Pepperoni pizza.

[Frenchroast]

Looks great! Sourdough is what I primarily bake nowadays. How did you like or dislike it vs standard IDY?

[spaceboy]

super new here and i just pretty much went through this whole thread.  pizzaman these pies are ridiculously beatiful.
im trying to zone in on my NY dough, can i ask what is ur IDY % on these longer CF pies? ive been using .5% and not sure if that is too high for
48 to 72 hour CF.  also, still no sugar or oil? can i ask why? the sugar makes sense because of the DMP but every NY recipe ive seen includes oil

[Pizzaman106]

super new here and i just pretty much went through this whole thread.  pizzaman these pies are ridiculously beatiful.
im trying to zone in on my NY dough, can i ask what is ur IDY % on these longer CF pies? ive been using .5% and not sure if that is too high for
48 to 72 hour CF.  also, still no sugar or oil? can i ask why? the sugar makes sense because of the DMP but every NY recipe ive seen includes oil

I like to do 0.4% idy at a final dough temp of 69 F. After it hits 69 F, I put it immediately into the fridge to bulk for 48 hours. I do 2 stretch and folds, one at the 12 hour mark and then the 24 hour mark. After the 48 hour cold bulk, I ball it tightly while it is still cold and then out it back directly into the fridge for a final proof of 24 hours. I usually temper the dough ball at room temp before I bake it and wait until it increases in volume by 1.5 times its original size.

And as for the oil, I'm just too lazy to scale another ingredient lol

[TheRealJonnyD]

Oil is not a required ingredient, some use it and some don't. Joe's, for example, doesn't use any oil as well as many, many others. I think you'll find that home recipes are more apt to use it for NY style than those used in shops.

[spaceboy]

thanks guys, i am currently trying a 48 hour cold bulk. appreciate the info

[Pizzaman106]

84 hour dough made with Cairnspring Mills t70 Glacier Peak flour. 65% hydration and baked at 620 F for a little under 6 minutes. I feel fortunate to have high quality flour grown and milled locally.

[Pizzaman106]

What do y'all think? 67% Hydration, 86 hour dough, baked at 625 F for 5.5 minutes.

[TXCraig1]

I'd think better if I could taste it   

[kori]

Great looking pie!!! 

[TXCraig1]

What do y'all think?

My previous comment notwithstanding, I think you are making the best looking NYS on the forum right now.

[Pizzaman106]

My previous comment notwithstanding, I think you are making the best looking NYS on the forum right now.

Thank you, Craig. This is the greatest compliment I have ever received for my pizzas. I truly look up to you!

[pizzapartee]

tbh prefer the blisters on the previous 86h dough. this looks more evenly brown. I feel like the blisters come with that long fermentation, so i like to see them.

What do y'all think? 67% Hydration, 86 hour dough, baked at 625 F for 5.5 minutes.

[Pizzaman106]

tbh prefer the blisters on the previous 86h dough. this looks more evenly brown. I feel like the blisters come with that long fermentation, so i like to see them.

The one you prefer is 84 hours and the latest one is 86 hours.

[Pizzaman106]

I attempted a New Haven style Apizza. 70% hydration, 4 day doughm baked at 610 F for 6.5 minutes.

[Jersey Pie Boy]

Looks kinda Brian/Scholls who's NH-influenced; also if it was on Wooster St, you'd have a line down the block