A D V E R T I S E M E N T


Author Topic: 7 minute New York bake  (Read 38989 times)

0 Members and 1 Guest are viewing this topic.

Offline Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 6853
  • Location: Portland, Oregon
Re: 7 minute New York bake
« Reply #340 on: February 10, 2023, 12:48:06 PM »
Thanks :)

Online Yuvalvv

  • Registered User
  • Posts: 188
  • Location: Israel
  • 🍕
Re: 7 minute New York bake
« Reply #341 on: February 10, 2023, 05:12:46 PM »
High temp at 610 F for 6 minutes. I also bulked this longer (2 day bulk, 1 day balled). Idk if this is proven, but I noticed that stronger doughs that have been bulked longer tend to bake and brown faster. The 1.5% low diastatic malt also helps too

The high heat + malt (especially) is my educated guess. Bulk time shouldn't have any significant effect on browning (i.e. sugar level in the dough) unless we talk about big batches of dough (3+ kg)

Offline mrmafix

  • Registered User
  • Posts: 139
  • Location: Los Angeles
  • I Love Pizza!
Re: 7 minute New York bake
« Reply #342 on: February 10, 2023, 08:11:22 PM »
6 minute bake.

When using the PM, what do you set the top and bottom levels to? Just got a Cuppone Tiziano and I've never had control over both top and bottom heat. Not sure what the rule of thumb is. Thank you! 

Offline Pizzaman106

  • Registered User
  • Posts: 521
  • Location: Seattle, WA
  • I Love Pizza!
Re: 7 minute New York bake
« Reply #343 on: February 10, 2023, 08:34:09 PM »
When using the PM, what do you set the top and bottom levels to? Just got a Cuppone Tiziano and I've never had control over both top and bottom heat. Not sure what the rule of thumb is. Thank you!

6 top 4 bottom.

Offline Pizzaman106

  • Registered User
  • Posts: 521
  • Location: Seattle, WA
  • I Love Pizza!
Re: 7 minute New York bake
« Reply #344 on: February 18, 2023, 12:38:25 PM »
65% hydration.

A D V E R T I S E M E N T


Offline TheRealJonnyD

  • Supporting Member
  • *
  • Posts: 461
  • Location: NY
  • All pizzas are beautiful.
Re: 7 minute New York bake
« Reply #345 on: February 18, 2023, 07:40:14 PM »
You never miss.  :drool:
Jon

Offline Pizzaman106

  • Registered User
  • Posts: 521
  • Location: Seattle, WA
  • I Love Pizza!
Re: 7 minute New York bake
« Reply #346 on: February 19, 2023, 12:08:36 AM »
You never miss.  :drool:

Oh, I definitely do miss lol.

Offline jkb

  • Supporting Member
  • *
  • Posts: 8875
Re: 7 minute New York bake
« Reply #347 on: February 19, 2023, 12:20:15 AM »
Oh, I definitely do miss lol.

That's what the "thread of shame" is for.  It helps everyone take a deep breath and relax.
John

Offline Pizzaman106

  • Registered User
  • Posts: 521
  • Location: Seattle, WA
  • I Love Pizza!
Re: 7 minute New York bake
« Reply #348 on: February 25, 2023, 06:46:49 PM »
Playing around with 70% hydration dough. 6 minute bake at 630 F.

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 10334
  • Age: 63
  • Location: St. Joseph, MI
Re: 7 minute New York bake
« Reply #349 on: February 26, 2023, 11:12:17 AM »
Playing around with 70% hydration dough. 6 minute bake at 630 F.
Were you interested in increasing oven spring, changing the crumb, or something else with the increased hydration. Iím assuming flour was the same.
-Tony

A D V E R T I S E M E N T


Offline Georgev

  • Registered User
  • Posts: 109
  • Location: Philadelphia
  • I Love Pizza!
Re: 7 minute New York bake
« Reply #350 on: February 27, 2023, 02:23:19 AM »
What hydration do you think is best using a bread flour for oven spring and a hydration that holds its crispy ness.

Offline Pizzaman106

  • Registered User
  • Posts: 521
  • Location: Seattle, WA
  • I Love Pizza!
Re: 7 minute New York bake
« Reply #351 on: February 27, 2023, 10:13:13 AM »
Were you interested in increasing oven spring, changing the crumb, or something else with the increased hydration. Iím assuming flour was the same.

Yes on the oven spring. But i also wanted to play around with a higher temperature, so I decided to up my hydration to make sure my crumb wouldn't get too dry with the intense heat of 630 F.

Offline Pizzaman106

  • Registered User
  • Posts: 521
  • Location: Seattle, WA
  • I Love Pizza!
Re: 7 minute New York bake
« Reply #352 on: February 27, 2023, 11:32:53 AM »
What hydration do you think is best using a bread flour for oven spring and a hydration that holds its crispy ness.

I got best results with 64%. But, I am still gonna experiment further.

Online Yuvalvv

  • Registered User
  • Posts: 188
  • Location: Israel
  • 🍕
Re: 7 minute New York bake
« Reply #353 on: February 27, 2023, 07:09:14 PM »
Yes on the oven spring. But i also wanted to play around with a higher temperature, so I decided to up my hydration to make sure my crumb wouldn't get too dry with the intense heat of 630 F.

If I remember correctly, Tom once said that lower hydration = more moisture retention (less dryness?)

Edit:
Here: https://www.pizzamaking.com/forum/index.php?topic=56843.msg573283#msg573283

Offline Pizzaman106

  • Registered User
  • Posts: 521
  • Location: Seattle, WA
  • I Love Pizza!
Re: 7 minute New York bake
« Reply #354 on: March 05, 2023, 12:36:07 PM »
65% hydration.

A D V E R T I S E M E N T


Offline billg

  • Lifetime Member
  • *
  • Posts: 759
  • Age: 53
  • Location: Norwalk Ct.
Re: 7 minute New York bake
« Reply #355 on: March 05, 2023, 01:01:31 PM »
That pie is smoking'!!!!!!! :drool:

Offline Pals pizza

  • Registered User
  • Posts: 29
  • Location: Buffalo
  • I Love Pizza!
Re: 7 minute New York bake
« Reply #356 on: March 05, 2023, 03:08:15 PM »
Cold ferment again?

Have you noticed a difference in browning in a CF vs. longer RT ?
@pal_pizza_journey

Offline Pizzaman106

  • Registered User
  • Posts: 521
  • Location: Seattle, WA
  • I Love Pizza!
Re: 7 minute New York bake
« Reply #357 on: March 08, 2023, 11:29:02 AM »
I turned my leftover pizza doughs into Sesame and Everything Seasoning Hoagie for a Philly Cheesesteak.

Offline nanometric

  • Lifetime Member
  • *
  • Posts: 412
  • Location: S. UT
  • Crusty
Re: 7 minute New York bake
« Reply #358 on: March 08, 2023, 12:42:11 PM »
65% hydration.

Beautiful pie, Pizzaman106. I wonder about the texture of that well-done rim - how would you describe it?

Offline bjk

  • Registered User
  • Posts: 203
Re: 7 minute New York bake
« Reply #359 on: March 08, 2023, 01:02:29 PM »
I turned my leftover pizza doughs into Sesame and Everything Seasoning Hoagie for a Philly Cheesesteak.

Those look great. Would you mind telling me more? What weight are the doughballs you used for the rolls, oven temp, bake time?

A D V E R T I S E M E N T