7 minute New York bake

[TXCraig1]

That's how jalapenos should look on a pepperoni pizza. There just isn't enough time to get past the raw look with an NP bake. 3-5 min is the sweet spot.

For example, this was a great eating pizza (55ish seconds), but i don't like to look of the jalapenos.

[robertofrog01]

That's how jalapenos should look on a pepperoni pizza. There just isn't enough time to get past the raw look with an NP bake. 3-5 min is the sweet spot.

For example, this was a great eating pizza (55ish seconds), but i don't like to look of the jalapenos.

Jeez, Craig. You surely know full well that any single person here would killl to serve pizza like that? Rude not to share your latest secret sauce I'd say!

[TXCraig1]

Jeez, Craig. You surely know full well that any single person here would killl to serve pizza like that? Rude not to share your latest secret sauce I'd say!

I don't think there's anything about my pizza that I haven't shared. As always happy to answer specific questions.

[robertofrog01]

I don't think there's anything about my pizza that I haven't shared. As always happy to answer specific questions.

Something I'd like to know is how you open your pizzas? I like the way your crust has a gradual transition to the base, but it always seems consistent around your pie. Plus your pies are good and round. Also what flour do you use to open, and how much?

I've tried replicating yours and haven't had much success.

[TXCraig1]

Like this:


https://www.youtube.com/watch?v=HEVCrqbfRJ4

[robertofrog01]

Thanks. I've seen that before. To be honest yours are better.

[TXCraig1]

That's pretty much how I do it. The main difference is that I go faster and am a bit less careful about protecting the cornicione.

[Dangerous Salumi]

Thread should be renamed "How to Burn the Hell Out of an Otherwise Nice Looking Pizza in 7 Minutes"

[zare111]

Thread should be renamed "How to Burn the Hell Out of an Otherwise Nice Looking Pizza in 7 Minutes"

Different strokes and all that but all these pies look perfect to me.

[spaceboy]

Thread should be renamed "How to Burn the Hell Out of an Otherwise Nice Looking Pizza in 7 Minutes"

yeeeeaaaa so the forum is damn near a troll free zone and speaking for myself i'd like it to stay that way.
your comment is unnecessary and does not further this conversation in any way

[Howitzer21]

Thread should be renamed "How to Burn the Hell Out of an Otherwise Nice Looking Pizza in 7 Minutes"

To quote Fitzgen from earlier in this thread "Why go into someone else's house and give your opinion on how they should rearrange the furniture when you were never asked?"

[PapaJawnz]

To quote Fitzgen from earlier in this thread "Why go into someone else's house and give your opinion on how they should rearrange the furniture when you were never asked?"

Good analogy except I would never invite anyone from this forum into my house because I don't personally know you and text is the worst way to get to know someone.  I do agree shitting on someone's hard work is poor form and worthy of shaming, especially if you bias towards the pizzaiolo.

[Dangerous Salumi]

yeeeeaaaa so the forum is damn near a troll free zone and speaking for myself i'd like it to stay that way.
your comment is unnecessary and does not further this conversation in any way

To quote Fitzgen from earlier in this thread "Why go into someone else's house and give your opinion on how they should rearrange the furniture when you were never asked?"

Good analogy except I would never invite anyone from this forum into my house because I don't personally know you and text is the worst way to get to know someone.  I do agree shitting on someone's hard work is poor form and worthy of shaming, especially if you bias towards the pizzaiolo.

Different strokes and all that but all these pies look perfect to me.

The pizza is burned and I dont like burned pizza.Thats my opinion and a physical fact. If you like to eat burned pizza go to it. I have a good friend who is Chinese who loves to eat duck feet boiled in soy sauce with daikon radish. I tell him every time he sends me a picture of it how vomit worthy it is and he just laughs. Me too. 

[robertofrog01]

The pizza is burned and I dont like burned pizza.Thats my opinion and a physical fact. If you like to eat burned pizza go to it. I have a good friend who is Chinese who loves to eat duck feet boiled in soy sauce with daikon radish. I tell him every time he sends me a picture of it how vomit worthy it is and he just laughs. Me too.

Phew. Thanks for clarifying your (unsolicited) opinion.
🙄
Soooo interesting.

[Dangerous Salumi]

Phew. Thanks for clarifying your (unsolicited) opinion.
🙄
Soooo interesting.

You're welcome.

[Wario]

The NY pies look mighty fine! I've just got to try this style soon!

[junep]

It worked out great. 5 minute mix to shaggy, 22 hour bulk with 2 folds, balled and proofed for 6 hours is my go to now.

I'd like to try this but I'm not clearly understanding the total in the message. Can you clarify if the total time is 22 hrs and the 6 hrs bulk , etc are all part of the 22 hrs: Of do you mix  5 mins(at what speed if using stand mixer?), then bulk with 2 folds during 22 hrs?  then ball and proof for 6 hrs for a total of 28 hrs?  Sorry my ancient brain needs help understanding this timing. Life is good!

[spaceboy]

I'd like to try this but I'm not clearly understanding the total in the message. Can you clarify if the total time is 22 hrs and the 6 hrs bulk , etc are all part of the 22 hrs: Of do you mix  5 mins(at what speed if using stand mixer?), then bulk with 2 folds during 22 hrs?  then ball and proof for 6 hrs for a total of 28 hrs?  Sorry my ancient brain needs help understanding this timing. Life is good!

28 hours total
22 hour bulk fermentation
6 hours in balls

[ptomasello]

One of my pies from last year, Trumps unbleached, unbromated flour, salt, malt, oil with 63% hydration 48 cold ferment.

[kori]

I sure do miss this thread being active.

@Pizzaman106 we need to see some more of those amazing pizzas you bake, your thread has been an inspiration to many!