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Author Topic: 9slicePie’s NY Style Pizza Thread  (Read 2364 times)

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Offline texmex

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #40 on: April 28, 2021, 02:30:13 PM »
That's my plan.  It's why I'm trying to figure out how large is screen is.  Mine is 18 inches, and so I wanna tweak his formula.


I would not tweak his formula. Just make the dough, try not to stretch it to the full 18 if it starts to tear.  Or go on Instagram and ask him what size screen he used.
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Offline Pete-zza

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #41 on: April 28, 2021, 02:37:45 PM »
And how about this with my 16" screen.

Peter

Offline 9slicePie

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #42 on: April 28, 2021, 02:46:45 PM »
And how about this with my 16" screen.

Peter
Based on that pic, I would now say that the dude's screen is either 16 or possibly 18.


Thanks for your input, everyone.

Offline hammettjr

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #43 on: April 28, 2021, 07:09:40 PM »
Based on that pic, I would now say that the dude's screen is either 16 or possibly 18.


Thanks for your input, everyone.

Yes, and more likely 16 than 18 in my view. I'm basing it on the size of the slices.

I gotta ask, why the obsession with this video? Nothing wrong with using whatever you choose for inspiration,  but it's more common for people to start with a formula from one of the pizzamakers here on the forum. (Which is good because you can interact with the person.)

Matt

Offline 9slicePie

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #44 on: April 28, 2021, 07:31:45 PM »
QUESTION:

Is letting the dough get kneaded by the kitchen aid mixer for 20 mins too long? (as done in the video)
Can someone please chime in on this? ^^


Because I also read the following today (see pic below):
« Last Edit: April 28, 2021, 07:48:43 PM by 9slicePie »

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Offline 9slicePie

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #45 on: April 29, 2021, 12:07:54 PM »
Yes, and more likely 16 than 18 in my view. I'm basing it on the size of the slices.

I gotta ask, why the obsession with this video? Nothing wrong with using whatever you choose for inspiration,  but it's more common for people to start with a formula from one of the pizzamakers here on the forum. (Which is good because you can interact with the person.)
Just noticed this post.

hahaha, I'm "obsessed" with that video because he's using a pizza screen like I am and successfully made a nice looking pie, especially without being meticulous about weighing ingredients.  He didn't get a CRACKING under-crust like me.  I posted my undercrust and wanted to show you guys how his came out.

So I figure, if HE can do it, why can't I?  ;D

Offline Pete-zza

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #46 on: April 29, 2021, 02:25:47 PM »
Can someone please chime in on this? ^^


Because I also read the following today (see pic below):
9slicePie,

You really shouldn't place too much weight or emphasis on knead times. There are too many factors that go into kneading a dough properly. Specifically, in the case of knead times, they are typically governed by the type of machine used to knead the dough (such as a stand mixer, food processor or bread maker), the particular attachments and speeds used to mix and knead the dough, the specific way of combining the different dough ingredients, whether an autolyse rest period is used, the amount of dough, and even the type of dough. And there are those who knead entirely by hand and use stretch and folds and the like.

A NY style dough is likely to have fewer kneading problems than other types of dough (such as a low hydration cracker style dough) but what is most important is that the dough not be kneaded to the point where it will pass the so-called windowpane test. But, even then, there will be people who still like using the windowpane test. I remember when I started to make pizza dough, I used the windowpane test, and it was for the NY style. In good measure, my use was based on the fact that several well known bakers and cooks at the time used that method, including Peter Reinhart, Alton Brown and Jeffrey Steingarten. It wasn't until I had an exchange with Tom Lehmann in which I had mentioned the windowpane test in passing (I had originally asked him for advice on other matters) that he told me to forget the windowpane test. You can see the substance of that exchange at Reply 2 at:

http://www.pizzamaking.com/forum/index.php/topic,576.msg5319.html#msg5319.

From that time on, I pretty much stopped using the windowpane test but I continued to post on this subject from time to time since the matter of windowpaning a dough would come up from time to time with new (and existing) members. As examples of posts where I further elaborated on the windowpane test, see

Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,5083.msg43133.html#msg43133,

Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,12291.msg116476/topicseen.html#msg116476, and

Reply 440 at http://www.pizzamaking.com/forum/index.php/topic,576.msg28694/topicseen.html#msg28694.

Interestingly, I later got the impression from member John Fazzari (fazzari) that Peter Reinhart had moved away from the idea of windowpaning, as I so noted at Reply 27 at http://www.pizzamaking.com/forum/index.php?topic=14038.msg141035#msg141035. However, it is not clear what motivated such a change. It may even have been recipe specific or a temporary measure.

Peter

Offline 9slicePie

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #47 on: April 29, 2021, 04:18:05 PM »
wow thanks, Pete-zza.

Very eye-opening because I never heard of the window-pane test being cast aside (not that I use that test myself).

Interesting.

Offline amolapizza

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #48 on: April 30, 2021, 05:10:05 AM »
I think one of the reasons is that pizza dough in general is fermented/matured for a long time, so the needed gluten will develop all by itself.  Possibly mixing all the way to a successful window pane test would cause problems down the line (stretching).

When baking bread the priorities are normally a bit different, a much shorter fermentation and we want the dough to keep it's form and retain the maximum of CO2.
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Offline 9slicePie

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #49 on: May 04, 2021, 03:55:11 PM »
So I accurately attempted the recipe in that video.  A few things:

-As I mentioned, I followed his work-flow carefully. But I had to add MORE flour because mine was TOOOOO wet!  He said 3 cups of flour and 1.5 cups of water.  (Are these units different in Canada?  :-D) Because his began to form a ball once he turned on his mixer; that didnt happen with me.

-The undercrust didn't BREAK/CRACK as much as my previous attempt, but there was minimal cracking near the crust (which I guess is expected when folding).

-Maybe I will tweak his formula.  He only used 1 tablespoon of oil.  Someone in this thread mentioned that oil is a tenderizer, so maybe adding more oil will help prevent in the minimal cracking I experienced.

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Offline 9slicePie

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #50 on: May 09, 2021, 04:57:33 PM »
So the undercrust is no longer an issue, but now I have another problem.

(Btw, before I go on, maybe a mod can change the title of this thread to “9icePie’s NY style pizza thread”)


The problem now is that even though I’m applying a lot of sauce on the dough, my sauce is “lacking” after the pizza comes out of the oven.   It’s almost as if it “evaporates” away.  What could be causing this?  There’s a decent amount of cheese atop the sauce.


EDIT:  Let me put it this way,, the amount of sauce on the final product in almost all of the pizza videos I've seen have significantly more sauce than my final product.  And I put a lot of sauce on, too.  (99% RED color on the skin).  So what could be causing this?

And thanks to the mode who changed the thread title.
« Last Edit: May 10, 2021, 11:37:36 AM by 9slicePie »

Offline 9slicePie

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #51 on: May 10, 2021, 11:37:03 AM »
I edited the above post.

Offline hammettjr

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #52 on: May 10, 2021, 12:30:33 PM »
A picture of your pie pre-bake with sauce only will help. What's alot of sauce to you may be less to others (mainly me as I like a saucy pie). Not just % coverage, but also how thin a layer.

Sauce consistency makes a difference too. I need to put more sauce if it's not super thin.

Matt

Offline Santo

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #53 on: January 10, 2022, 03:49:28 PM »
I'm on the verge of giving up with NY style.

Below, you can find my dough recipe and pics of the CRACKED under-crust of my 2nd attempt.  I used more olive oil this time, too.  ALSO, I substituted 25 grams of vital wheat gluten with 25 grams of the bread flour  Again, baked at 525 F in a non-convection gas oven on a pizza screen.

Maybe I stretched out the dough too thin?

The cracked edges are "sharp".


I may try following the non-baker's-percentage recipe in the video I posted earlier in this thread.

Hey i just came across this thread and watched that video. That kid's pizza came out pretty good lol. Did you ever have any luck figuring this out? I've seen your pies before and they usually look quite good. What's your approach nowadays for the ny style pies? I have been trying to use my 18" screen on top of my 16" stone but the overhanging part is starting to burn pretty bad with this method.

Offline 9slicePie

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Re: 9slicePie’s NY Style Pizza Thread
« Reply #54 on: January 11, 2022, 05:30:28 PM »
Hey i just came across this thread and watched that video. That kid's pizza came out pretty good lol. Did you ever have any luck figuring this out? I've seen your pies before and they usually look quite good. What's your approach nowadays for the ny style pies? I have been trying to use my 18" screen on top of my 16" stone but the overhanging part is starting to burn pretty bad with this method.

Hey,

it's been a while since I made NY style pizza.  I did try a couple of more NY style pizzas after making this thread and the issue with the cracking undercrust was no longer an issue.  I'm trying to remember what I did differently that made it "work".  I think I simply used more flour and therefore did not end up stretching the skin TOO thin.  I think that's what helped me avoid having the undercrust CRACK upon folding.  I may or may not have played around with the hydration.  I would have to make another pie and take notes.

One thing I can say is, when I first started out in pizza-making, I thought one HAD TO have a stone [or steel] in order to make a great/accurate NY style pizza in a home oven; not true in my case.  You can try preparing your pizza on the screen and put it in a pre-heated oven (as high as it goes*) in the middle rack, rotate 180 degrees halfway through, and basically "eyeball" it to see when it's done.


EDIT:  *you may have to play around with what temperature setting works for you.
« Last Edit: January 11, 2022, 05:32:03 PM by 9slicePie »

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