7 minute New York bake

[Pizzaman106]

Thanks.  CM has malted and un-malted T85, does it make a difference?  Why do you like T85 in your mix instead of whole wheat, spelt or other types?

The unmalted browns less and ferments slower. I use Cainspring t85 because I particularly like the flavor of the Yecora Rojo wheat.

[roumin]

where do you buy Cainspring t85?

[fitzgen]

https://cairnspring.com/products/edison-t85-all-purpose-flour?variant=35203609559205


https://cairnspring.com/pages/store-locator

[roumin]

thanks.  I was trying to find it locally, but i guess mail order is my only option.  amazon also has it.  I ordered T85 from central milling.  this will be my first time trying T85.  The protein % for Cairnspring Mills T85 seems lower than central milling and there is no option for malted.  eventually, I'll try both and see which one I like better

[junep]

Baked at 620 F for 6 minutes. 63% hydration and 72 hour dough.

I love all your pies in this thread and am making copious notes! The one thing missing is the TF that you use. Could you please tell us what TF you use, especially for the earlier pies and recipe in this thread. I want to try two versions of your recipe for my home oven and my Ooni Karu 16. My home oven only goes to around 525F. And I'll modify the recipe with less sugar and oil for the Ooni Karu, and scale the size down to 14" start in the Ooni. My regular recipe has been using KA Sir Lancelot but I can't get it any more in the smaller bags. What I have available now is the Tony G's 00 artisan, and the All Trumps non bromated, and KA bread, and KA All purpose. My Sir Lancelot was my best recipe with 62% hydration, only 1% salt, 1% oil with a 72hr cold ferment using using about 0.25 IDY at 36F in my garage fridge, and baked on a 1" 15X15" Silicone Carbide kiln shelf one my lowest oven shelf with a regular pizza corderite shelf on the shelf above. I have an order coming early September of a 16X20 steel to replace that, so I'll be able to launch a bigger pie in my home oven. I love the look of your earlier pies at 60% hydration because they look so much like the N.Y. Pies I ate in the 50's an 60's in Brooklyn, N.Y. So that's the recipe I'm going to use but will just do a straight 72 hr CF. My house temp is 73F not 69 and this soon to be 83 year old body would freeze to death at that ambient temperature!  Thank you again  for all the great posts, pictures and generous sharing of information.

[Pizzaman106]

72 hour dough, 64% hydration, and 6 minute bake at 620 F.

[Pizzaman106]

I love all your pies in this thread and am making copious notes! The one thing missing is the TF that you use. Could you please tell us what TF you use, especially for the earlier pies and recipe in this thread. I want to try two versions of your recipe for my home oven and my Ooni Karu 16. My home oven only goes to around 525F. And I'll modify the recipe with less sugar and oil for the Ooni Karu, and scale the size down to 14" start in the Ooni. My regular recipe has been using KA Sir Lancelot but I can't get it any more in the smaller bags. What I have available now is the Tony G's 00 artisan, and the All Trumps non bromated, and KA bread, and KA All purpose. My Sir Lancelot was my best recipe with 62% hydration, only 1% salt, 1% oil with a 72hr cold ferment using using about 0.25 IDY at 36F in my garage fridge, and baked on a 1" 15X15" Silicone Carbide kiln shelf one my lowest oven shelf with a regular pizza corderite shelf on the shelf above. I have an order coming early September of a 16X20 steel to replace that, so I'll be able to launch a bigger pie in my home oven. I love the look of your earlier pies at 60% hydration because they look so much like the N.Y. Pies I ate in the 50's an 60's in Brooklyn, N.Y. So that's the recipe I'm going to use but will just do a straight 72 hr CF. My house temp is 73F not 69 and this soon to be 83 year old body would freeze to death at that ambient temperature!  Thank you again  for all the great posts, pictures and generous sharing of information.

My old thickness factor is 0.08. There is actually a work around to getting your ambient temp to the 60's without freezing.https://www.pizzamaking.com/forum/index.php?topic=18509.0 . I use TXCraig's cooler method here to ferment my doughballs during the summer months.

[roumin]

Pizzaman, your pie looks amazing.  do you have pictures of your topped pizza before baking?  I am wondering how and why your cheese doesn't burn with 6 minute bake @ 620F.  I am using Grande LMWMM and it tends to burn in my home electric oven with steel at 550-580F when baking for 6+ minutes.

[Travinos_Pizza]

The latest bake.

I’d say that’s dog approved. Looks really really good!

[roumin]

I just realized that you answered my question in a prior post.   sorry... old age.  still trying to optimize my formula for a home oven

[Pizzaman106]

Spinach, lemon zest, stracciatella, and tellicherry black pepper.

[Pizzaman106]

Tribute to Di Fara. Baked in 3.5 minutes.

[Cheazy E]

Did ‘em proud. Killer pizza!

[rizzler]

all these pies look unreal. great job.

the ONE thing I've consistently had trouble with in my french oven, is a brown crust. especially the corneccione. i've tried everything, and I'm ALMOST there, but they're not brown like most of yours are.

my oven gets up 520 and i'm baking on a stone on the upper 1/3 of the oven (the bottom 3rd really wasn't browning). I just might have to preheat longer, I usually go about 45min preheat (french oven are really small and warm up quick, usually after 20min, then i let sit another 25min... maybe that's not long enough)

[Yuvalvv]

all these pies look unreal. great job.

the ONE thing I've consistently had trouble with in my french oven, is a brown crust. especially the corneccione. i've tried everything, and I'm ALMOST there, but they're not brown like most of yours are.

my oven gets up 520 and i'm baking on a stone on the upper 1/3 of the oven (the bottom 3rd really wasn't browning). I just might have to preheat longer, I usually go about 45min preheat (french oven are really small and warm up quick, usually after 20min, then i let sit another 25min... maybe that's not long enough)

Judging by the thread you opened, you're using 00 flour; Switching to bread flour will do the trick as 00 doesn't brown well in home oven temperatures 

[rizzler]

Judging by the thread you opened, you're using 00 flour; Switching to bread flour will do the trick as 00 doesn't brown well in home oven temperatures 

sage advice. will do! thanks

[Pizzaman106]

Baked at 750 F in 3.5 minutes

[TXCraig1]

Baked at 750 F in 3.5 minutes

I really like the look of that pizza.

I posted this in the Post a Pic of Your Pie - Daily Update thread, but it's worth posting again here. You're consistently making some of the best looking pizza on the internet.

What oven are you using to get to 750F?

[Cheazy E]

Gonna need that pizza party invite ASAP.

[9slicePie]

Baked at 750 F in 3.5 minutes

I'm sorry for asking this but, for that specific pie, can you please post your entire work-flow, including oven used?