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Author Topic: Chris Graff's "NYC for the home oven"  (Read 10932 times)

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Offline chrisgraff

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Chris Graff's "NYC for the home oven"
« on: September 26, 2019, 02:46:28 PM »
Hi folks! I thought I'd share the culimination of 12 years of learning from this forum. Here's "Chris Graff's NYC style for the home oven"

**Dough for three pizzas** 

Percentage | Ingredient                         | Weight
-------------|------------------------------- |----------
100.00%   | Flour (All Trumps                | 624.00g
 60.00%    | Water (bottled, cold)           | 374.40g
  3.00%     | Olive oil                             |   18.72g
  2.50%     | sea salt (fine)                     |   15.60g
  2.00%     | Low diastatic malt               |   12.48g
  1.00%     | sugar                                 |     6.24g
  0.28%     | instant yeast                       |     1.75g
 
 

1. Stir to combine all of the water and 1/4 of the flour 
2. Wait 10 minutes 
3. Add/stir malt, sugar, yeast 
4. Wait 10 minutes   
5. Add/stir salt & oil 
6. Gradually work as much as remaining flour in to the dough as it will take. As a rule, don't force flour into the dough. With high gluten flour, I usually have 50g or so left over. 
7. Dump the dough on a floured counter, cover with the bowl, and wait 20 minutes. 
8. Knead for a couple minutes until the dough feels smooth, not tacky. 
9. If dough is still tacky, cover and wait another 10 minutes, knead another another minute or two. 
10. Divide dough, form in to balls, and place into lightly oiled containers.

For a standard home oven, each dough ball should weigh between 300-350g, which translates to a 13 to 14 inch pizza.
 

In a warm room (~80F), this dough should be ready to bake in 3 hours.

Bake on steel @ 510F (convection) for 5-6 minutes.
« Last Edit: September 26, 2019, 02:54:12 PM by chrisgraff »

Offline Chicago Bob

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Re: Chris Graff's "NYC for the home oven"
« Reply #1 on: September 26, 2019, 03:10:15 PM »
Thank you Chris.... Beautiful pizza!!   :chef:

That L-Dmp hits the spot don't it, 🧐
« Last Edit: September 26, 2019, 03:12:03 PM by Chicago Bob »
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Offline chrisgraff

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Re: Chris Graff's "NYC for the home oven"
« Reply #2 on: September 26, 2019, 05:30:13 PM »
Thank you Chris.... Beautiful pizza!!   :chef:

That L-Dmp hits the spot don't it, 🧐

Yes, indeed! It has been a game-changer for me.

Offline hammettjr

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Re: Chris Graff's "NYC for the home oven"
« Reply #3 on: September 26, 2019, 05:44:17 PM »
Nice pie! Your post is very dough-heavy...what's your preferred sauce and cheese(s)?
Matt

Offline chrisgraff

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Re: Chris Graff's "NYC for the home oven"
« Reply #4 on: September 26, 2019, 07:02:38 PM »
Nice pie! Your post is very dough-heavy...what's your preferred sauce and cheese(s)?

Thank you!

My go-to sauce is Marcella Hazan's tomato sauce (with half the butter).
https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce

This particular pie used Tillahook whole-milk, shredded mozzarella.

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Offline Glutenboy

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Re: Chris Graff's "NYC for the home oven"
« Reply #5 on: September 26, 2019, 10:46:22 PM »
A thing of beauty is a joy forever.  Until you eat it!  :chef:
Quote under my pic excludes Little Caesar's.

Offline shpedly

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Re: Chris Graff's "NYC for the home oven"
« Reply #6 on: September 27, 2019, 01:01:33 PM »
Yes, indeed! It has been a game-changer for me.

Any recommendation for the LDMP? I've never used it before, just the regular DM. Thanks.

Offline Chicago Bob

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Re: Chris Graff's "NYC for the home oven"
« Reply #7 on: September 27, 2019, 01:26:24 PM »
I've been doing 2%..... but was thinking of going even higher.
"Care Free Highway...let me slip away on you"

Offline chrisgraff

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Re: Chris Graff's "NYC for the home oven"
« Reply #8 on: September 27, 2019, 02:09:51 PM »
Any recommendation for the LDMP? I've never used it before, just the regular DM. Thanks.

This is what I use: https://nybakers.com/index.php?main_page=product_info&cPath=6&products_id=60&zenid=4ah97tlqq126s8lk5d1ebeqp87

How much depends on temp/flour/sugar, etc. For me 2% LDMP is the sweet spot. I'd recommend starting at 1% if you bake hotter than 525F.

Offline Gene in Acadiana

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Re: Chris Graff's "NYC for the home oven"
« Reply #9 on: September 27, 2019, 03:14:22 PM »
I've been doing 2%..... but was thinking of going even higher.

I don't have a lot of experience with LDMP but the first time I tried it I went with 2.4% on a recommendation. After a little over 24 hours in the fridge, the final result was a very pronounced yeast flavor. After two more days in the fridge, it mellowed out substantially and the crust was much better. I now stay under 2% but still haven't hit the magic number, if it even exists.

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Offline shpedly

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Re: Chris Graff's "NYC for the home oven"
« Reply #10 on: September 29, 2019, 08:19:12 PM »
Was really curious what lintner degree you guys were using.

Offline Chicago Bob

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Re: Chris Graff's "NYC for the home oven"
« Reply #11 on: September 29, 2019, 09:44:25 PM »
If that's the guy who STILL owes me a c-note.... It will be a very serious degree once I see him again. That's all I can say for that. 🤬
"Care Free Highway...let me slip away on you"

Offline OHpizzaguy

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Re: Chris Graff's "NYC for the home oven"
« Reply #12 on: September 30, 2019, 01:19:43 PM »
Hi folks! I thought I'd share the culimination of 12 years of learning from this forum. Here's "Chris Graff's NYC style for the home oven"

**Dough for three pizzas** 

Percentage | Ingredient                         | Weight
-------------|------------------------------- |----------
100.00%   | Flour (All Trumps                | 624.00g
 60.00%    | Water (bottled, cold)           | 374.40g
  3.00%     | Olive oil                             |   18.72g
  2.50%     | sea salt (fine)                     |   15.60g
  2.00%     | Low diastatic malt               |   12.48g
  1.00%     | sugar                                 |     6.24g
  0.28%     | instant yeast                       |     1.75g
 
 

1. Stir to combine all of the water and 1/4 of the flour 
2. Wait 10 minutes 
3. Add/stir malt, sugar, yeast 
4. Wait 10 minutes   
5. Add/stir salt & oil 
6. Gradually work as much as remaining flour in to the dough as it will take. As a rule, don't force flour into the dough. With high gluten flour, I usually have 50g or so left over. 
7. Dump the dough on a floured counter, cover with the bowl, and wait 20 minutes. 
8. Knead for a couple minutes until the dough feels smooth, not tacky. 
9. If dough is still tacky, cover and wait another 10 minutes, knead another another minute or two. 
10. Divide dough, form in to balls, and place into lightly oiled containers.

For a standard home oven, each dough ball should weigh between 300-350g, which translates to a 13 to 14 inch pizza.
 

In a warm room (~80F), this dough should be ready to bake in 3 hours.

Bake on steel @ 510F (convection) for 5-6 minutes.

I love the look of that pie!  My questions would be how many balls does this size batch make? (Im guessing 2) and 2nd, have you done a cold ferment with this dough & made your pies in 24 or 48 hours?
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Offline chrisgraff

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Re: Chris Graff's "NYC for the home oven"
« Reply #13 on: September 30, 2019, 02:52:06 PM »
I love the look of that pie!  My questions would be how many balls does this size batch make? (Im guessing 2) and 2nd, have you done a cold ferment with this dough & made your pies in 24 or 48 hours?

Three balls, average weight somewhere around 325g. I used to a multi-day cold-rise with a preferment, but have since gotten lazy. The malt/sugar seem to make up the difference in flavor, though.

Offline chrisgraff

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Re: Chris Graff's "NYC for the home oven"
« Reply #14 on: September 30, 2019, 02:57:56 PM »
Here are some pics from a bake earlier this month. Same recipe, but 58% water, 4% oil. Baked at 510F for four minutes, Broiled for two additional minutes.

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Offline OHpizzaguy

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Re: Chris Graff's "NYC for the home oven"
« Reply #15 on: September 30, 2019, 05:59:09 PM »
Here are some pics from a bake earlier this month. Same recipe, but 58% water, 4% oil. Baked at 510F for four minutes, Broiled for two additional minutes.
Great looking pies, really what Im looking for!  Ill definitely take this & run with it & let you know how mine come out!  I tend to go 16 screen first then launch onto my stone to finish, so I may only get 2 larger pies from that size batch. 
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Offline Jackie Tran

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Re: Chris Graff's "NYC for the home oven"
« Reply #16 on: October 06, 2019, 06:59:41 AM »
Chrisgraff you are making some great looking pies for 3 hr pies.  I typically use 0.5% ldmp and cold ferment for 2-3 days.  I have yet to try 2% and 3hrs!   I think TxCraig and maybe a few others have with great results like yours.  Your pie looks crispy.  I'm wondering if they are bc I know high amounts of ldmp can soften the crust and crumb.

Offline chrisgraff

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Re: Chris Graff's "NYC for the home oven"
« Reply #17 on: October 07, 2019, 06:24:19 PM »
Chrisgraff you are making some great looking pies for 3 hr pies.  I typically use 0.5% ldmp and cold ferment for 2-3 days.  I have yet to try 2% and 3hrs!   I think TxCraig and maybe a few others have with great results like yours.  Your pie looks crispy.  I'm wondering if they are bc I know high amounts of ldmp can soften the crust and crumb.

Thank you! I've admired your pies for a long time, so I take that as high-praise!

I've been playing the amount of LDMP in the pursuit of getting the color right at a reasonable temperature. 2% LDMP, 3% olive oil, 1% sugar seems to be a sweet spot @ 515F (convection) on 1/2" steel. 4% olive oil made a gorgeous, crispy pizza. However, it had a slight aftertaste of oxidized oil.

And possibly the biggest complication of all... My house is on a diet until further notice!  :'(

Offline OHpizzaguy

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Re: Chris Graff's "NYC for the home oven"
« Reply #18 on: October 08, 2019, 08:59:06 PM »
Here are some pics from a bake earlier this month. Same recipe, but 58% water, 4% oil. Baked at 510F for four minutes, Broiled for two additional minutes.

Chrisgraff, I had copied this over to save for a trial run soon, just noticed that you use IDY, I have ADY which I keep stored in a sealed container in my fridge for convenience.  Thoughts on how I may need to modify when using active vs instant?  Would you recommend I get the yeast started in some warm water first then incorporate in the same spot that you did? I just have so much that I bought in bulk that it wouldn't make sense to go get IDY.  In my normal NY style batch I would incorporate my yeast with sugar & 110 degree water & let it activate then incorporate into the flour.  Thoughts?
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Offline Chicago Bob

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Re: Chris Graff's "NYC for the home oven"
« Reply #19 on: October 08, 2019, 10:13:21 PM »
$5   ??
Why waste expensive/precious time screwing around proofing ady??   ::).     I don't even get it man....
« Last Edit: October 08, 2019, 10:15:09 PM by Chicago Bob »
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