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Author Topic: Trying to achieve correct bake  (Read 413 times)

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Offline PerfectTheCraft

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Trying to achieve correct bake
« on: November 17, 2022, 09:29:57 PM »
Hey guys.
So I have a few years of NY style pizza making under my belt now.
I'm using all restaurant grade ingredients. AT bromated, Stanislaus for the sauce (I like it thin like hammetjr), and a grocery cheese on par with grande.
The only issue I'm having now is in my bake.
The problem is that the sauce on my pizza doesn't get mellow enough to that soft velvety NYC style sauce. Its always a bit too pungent, so if I put a tad too much it can over power the pie.
I currently only add salt, and oregano, occasionally sugar to my sauce.
I bake in an electric deck oven at 625F to 650F for about 6 min.
My belief as to what is the problem is that my sauce needs to cook for longer. A simple fix maybe to lower the temp to 500F. To 550F and bake 10-12 minutes. My only issue is that my oven is very different than the typical NY slice shop gas deck oven, which is what I'm trying to achieve. My oven is electric, has a stone floor measuring 15.5 by 15.5 inches. About 6 inches from the stone to the top. So the first issue is that my oven has a top and bottom broiler unlike the gas decks which I believe only have a bottom heat source. So in regards to this my questions are:
1) Do I only turn on the bottom broiler to 500-550F (I can control the 2 separately ) and leave the top off, or do I keep both on equal, or maybe the top on a lower heat.
In other words, do you know how hot the gas deck ovens are in the area on top of the actual pie.
2) My oven has considerably less interior breathing space then a gas deck, should this be a factor? There also is no way for steam to escape in my oven unless I open the door?
3) A big thing with deck ovens is that they're known to make the pies more moist. My electric oven seems to hold this true as my doughs can turn out a bit dry, even with elevated water/evoo levels.
4) I have used evoo in my sauce in the past. Say I cooked both a pie with plain sauce for 10 min, and a pie with evoo included in the sauce for 10 min, which one would have cooked down/ mellowed out more? I'm wondering bec evoo has a higher boiling point, but at the same time takes longer to reach temp.
5) As a use a thinner sauce, if I'm baking as slow as say 12 min, will that result in a soggy crust? Opinions on thinning down a sauce?

Honourable mentoon: I knead AT in a Bosch stand mixer for 8-10 min. I get wonderful crisp and fermentation webbing in my crust but never enough chew, even when adding VWG or using a lower hydration. Is it my mixer that isn't getting the job done? Maybe this is also bec I'm using shorter baking times?

Heres the link to my mixer. I dont knead by hand at all after mixer mix.
https://www.boschmixers.com/product/black-universal-plus/?gclid=EAIaIQobChMI54DwxNe2-wIVxCmzAB3VCALMEAQYASABEgLlgvD_BwE

Thx for reading!
Appreciate any which feedback!

Offline hammettjr

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Re: Trying to achieve correct bake
« Reply #1 on: December 10, 2022, 07:22:56 AM »
Just seeing this now. I like your posts, you seem to search for the details of the style.

You said you like thin sauce, but want soft and velvety at the same time...have you tried mixing in some 7/11 to thicken it a bit?

A good thing to test what you're saying about bake time is to pre-cook your sauce. I experimented with that a bit. Not a boil for hours, but a simmer for a few minutes.

Would be great to see some pics of your pies  :pizza:


Matt

Offline PerfectTheCraft

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Re: Trying to achieve correct bake
« Reply #2 on: December 10, 2022, 07:26:12 PM »
Just seeing this now. I like your posts, you seem to search for the details of the style.

You said you like thin sauce, but want soft and velvety at the same time...have you tried mixing in some 7/11 to thicken it a bit?

A good thing to test what you're saying about bake time is to pre-cook your sauce. I experimented with that a bit. Not a boil for hours, but a simmer for a few minutes.

Would be great to see some pics of your pies  :pizza:

First off, I appreciate you reading and responding to me.
In terms of mixing in 7 11 what I did this time was pulse down 60% of 6 in 1 escalon to a really thin consistency ( added a bit of water ) and mixed in the rest of 6 in 1s unblended.
That definitely gave me the texture that I wanted.
I baked at 550 fir 10 min instead of my normal 625 to 650 and 6 min range, and the sauce came out exactly how I wanted it to. However the big negative was the poor oven spring from the lower bake temp.

In regards to precooking the sauce, I've tried the simmer for 20 min before, but it doesn't come out right, it just seems to make the saltiness and sweetness of the sauce more aggressive over the tomato profile rather than giving it a softer more mild flavor. I think the real difference is the fact that on the pizza itself the sauce is cooking as a thin layer and at the same time is soaking up the flavours of the dough and cheese.

Offline 9slicePie

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Re: Trying to achieve correct bake
« Reply #3 on: December 10, 2022, 08:09:49 PM »
and a grocery cheese on par with grande.

Can you post which brand it is that you use?

Offline PerfectTheCraft

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Re: Trying to achieve correct bake
« Reply #4 on: December 10, 2022, 08:58:17 PM »
Can you post which brand it is that you use?

The grocery cuts it themselves I'd have to ask them.
They told me like 8-9g fat

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Offline 9slicePie

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Re: Trying to achieve correct bake
« Reply #5 on: December 11, 2022, 01:19:22 AM »
The grocery cuts it themselves I'd have to ask them.
They told me like 8-9g fat

Please report back if you can.

Offline hammettjr

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Re: Trying to achieve correct bake
« Reply #6 on: December 11, 2022, 09:22:47 AM »
Did you try the 60% pulsed blend with your usual bake temp? Maybe with the faster bake, increasing to 75% would help. Obviously this only works if the issue is only the thinness and not how long it actually cooks.

Another idea, from the Joe's thread where the bake temp is also hot, do your normal high temp so you get the oven spring, then slide a screen under the pie a few minutes into the bake to slow everything down.

Matt

Offline PerfectTheCraft

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Re: Trying to achieve correct bake
« Reply #7 on: December 11, 2022, 10:46:14 PM »
Did you try the 60% pulsed blend with your usual bake temp? Maybe with the faster bake, increasing to 75% would help. Obviously this only works if the issue is only the thinness and not how long it actually cooks.

Another idea, from the Joe's thread where the bake temp is also hot, do your normal high temp so you get the oven spring, then slide a screen under the pie a few minutes into the bake to slow everything down.

The issue is in the bake time of the sauce, not the consistency.
And yes, that's exactly what I planned to do for the next bake, 625F and then onto a screen after a few minutes.
Hopefully it can resolve both of my issues.

Offline PerfectTheCraft

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Re: Trying to achieve correct bake
« Reply #8 on: December 12, 2022, 01:56:33 PM »
Please report back if you can.

Anderson foods

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