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Author Topic: quietdesperation's tale of woe aka my ny pizza journey  (Read 45088 times)

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Offline deb415611

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #480 on: June 27, 2022, 07:16:16 AM »
Great to see you back here Jeff! Congratulations on your new place!

 ^^^
Deb

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #481 on: June 27, 2022, 02:10:28 PM »
Great to see you back here Jeff! Congratulations on your new place!

thanks deb and jpb, it's a little hard to participate in the pizzamaking forum when you're not making pizza  :) but getting back into the swing of things! Also, turns out there is a lot of uncharted pizza on the UES, I suppose rents are lower than UWS, should be fun try a bunch.

best,
« Last Edit: June 27, 2022, 02:16:57 PM by quietdesperation »
jeff

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #482 on: July 27, 2022, 12:06:42 AM »
little different workflow:
-10 mins in mixer
- 20 min rest then brief knead
- 20 min rest then brief knead
- 1 hour bulk
- balled followed by 5 hour rt fermentation
- dough was less slack, easier to work
- 1 hour 550 preheat followed by 7 min bake

results:
- bottom slightly too done but nice bake overall
- used whole foods 365 extra sharp cheddar with grande, 365 is pretty good stuff

overall, best melt and bake in new apt but next time will try 525f

best,
« Last Edit: July 27, 2022, 12:09:44 AM by quietdesperation »
jeff

Offline norcoscia

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #483 on: July 27, 2022, 08:06:55 AM »
Looks great!!!!
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #484 on: July 27, 2022, 12:10:29 PM »
Looks great!!!!

thanks norm, your pizza calculator is working like a champ!
jeff

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Offline norcoscia

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #485 on: July 27, 2022, 12:19:42 PM »
Thanks, I might take it down in a year or two, whenever my super cheap dreamhost web hosting rates end, not 100% sure how many are using it - might be just you and me :-)

PS. Your pies are making me want to make a batch soon…..
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #486 on: July 27, 2022, 12:41:04 PM »
Thanks, I might take it down in a year or two, whenever my super cheap dreamhost web hosting rates end, not 100% sure how many are using it - might be just you and me :-)

PS. Your pies are making me want to make a batch soon…..

that would be a shame, it really is fine work. I managed a retail wine site for many years and found every time I changed hosts, prices went down. It may just have been increased efficiency at the dawn of internet but send a pm if you decide to take it down over fees...I can probably re-host on an old router or pi.

also, have you tried to play with seo? I was able to get our tennis site into the top search result with some finagling.
jeff

Offline Pizza_Not_War

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #487 on: July 27, 2022, 01:16:03 PM »
Thanks, I might take it down in a year or two, whenever my super cheap dreamhost web hosting rates end, not 100% sure how many are using it - might be just you and me :-)

PS. Your pies are making me want to make a batch soon…..
You might consider adding it to you signature so people would notice it. I'd like to see it.

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #488 on: July 27, 2022, 01:19:32 PM »
^I think there was some sort of kerfuffle with moderators/steve since this site has a calculator.
« Last Edit: July 27, 2022, 03:43:02 PM by quietdesperation »
jeff

Offline norcoscia

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #489 on: July 27, 2022, 03:11:30 PM »
Thanks, have not really worried about any of the SEO stuff, but the software I used to make the site was a subscription and I turned it off a long while back since I just did it for fun. I’m also on a new computer so it will likely be too much of a hassle to do anything but leave it as is - where it is - just not sure it makes sense to keep it once the “introductory” 3 years at 3 bucks a month ends.

I plan on getting some lottery tickets - I’m willing to leave it up forever if I win the 1 billion  :-D

PS - glad you found it useful…
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

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Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #490 on: July 27, 2022, 03:42:04 PM »
let me know the costs, I see a donate button on the site...I forgot you used a web authoring platform, that makes it impossible to re-host to very cheap hardware. In the end, even if you let it go, you acquired useful knowledge for the next project!
jeff

Offline norcoscia

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #491 on: July 27, 2022, 04:08:42 PM »
Actually that donate button goes to the guy that helped me learn how to use the software - really nice person that took so much time helping me to learn. Before I retired in 2015 I did write a little code (in the 80s) but it was just enough to support the various hardware I worked on / with. He helped me so much I asked him if it was OK to add his info so that he might get something for all the help he unconditionally provided me. I have no idea what, if anything, he got but hope it was something….
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline GumbaWill

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #492 on: July 30, 2022, 01:50:32 PM »
Actually that donate button goes to the guy that helped me learn how to use the software - really nice person that took so much time helping me to learn. Before I retired in 2015 I did write a little code (in the 80s) but it was just enough to support the various hardware I worked on / with. He helped me so much I asked him if it was OK to add his info so that he might get something for all the help he unconditionally provided me. I have no idea what, if anything, he got but hope it was something….

If this is the calculator you guys are talking about, you may or may not have noticed I use it in my experimentation all the time. In fact, it's about time I ponied up for another pizza! I would sourly miss this tool if it disappeared!

https://pizza-dough-calculator.herokuapp.com/calculator
Will Falzon
The Brooklyn Maltese

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #493 on: July 30, 2022, 02:57:57 PM »
^ not that one, perhaps a moderator could weigh in on whether it's ok to post a link to norm's calculator.
jeff

Online Pete-zza

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #494 on: July 30, 2022, 03:55:08 PM »
a little hard to follow Peter, or perhaps it's just old age, is it ok if I post a link here? I don’t really care but people have asked about it in this thread.
Jeff,

If Norm will tell us that it is OK to post a link here, and if Steve approves, then we should be able to post a link on this forum. I can even add a link in the thread I cited.

Peter

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Offline norcoscia

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #495 on: July 30, 2022, 04:05:39 PM »
Sure - it is out there for anyone who would like to try / use it - so many great calculators out there now - I think the only unique thing about mine is the way it formats for posting on this site. That bit took a long time to get right. Once you have all your info in just click the “BBcode to clipboard” button on the top right and you get a nice formatted paste that works really good here - otherwise just another pizza calculator :-)


PS. If any issues posting link below feel free to remove the link or post or let me know and I will remove…

https://mypizzamaster.com/calculator.php
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #496 on: July 30, 2022, 06:14:03 PM »
Sure - it is out there for anyone who would like to try / use it - so many great calculators out there now - I think the only unique thing about mine is the way it formats for posting on this site. That bit took a long time to get right. Once you have all your info in just click the “BBcode to clipboard” button on the top right and you get a nice formatted paste that works really good here - otherwise just another pizza calculator :-)


PS. If any issues posting link below feel free to remove the link or post or let me know and I will remove…

https://mypizzamaster.com/calculator.php

>> just another pizza calculator

as someone who worked in technology, I believe it would have been better to have said "yet another pizza calculator" in the vein of https://en.wikipedia.org/wiki/Yet_another :)

I architected and created a futures and options trading system for a wall st hedge fund, I begged my client to call it "YATS" for Yet Another Trading System but for some reason, he didn't think senior management would appreciate spending millions of dollars on a trading system called YATS. We ended up calling it FOTS, the client eventually went belly up when their CEO was caught with his hands in the till and spent some quality time in prison. I've always regretted not convincing any of my clients to let me name a system "Yet Another..."
« Last Edit: July 30, 2022, 06:23:45 PM by quietdesperation »
jeff

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #497 on: August 14, 2022, 10:05:10 PM »
i’ve noticed two changes in my pizza since we moved to nyc. The first is that my dough is much stronger; same flour (kabf), salt, sugar, oil and ldmp, same process. the potential differences are ambient temp, humidity and nyc water. 

the second change is that the pizza seems bake faster in our gas oven, 6 minute to 6:30 range as opposed to 8-9 minutes in our old electric convection oven. I need to measure the surface temp of my steel again but last bake it was 550f which is about the same as my old oven.

anyhow, happy with the results, a plain, mushroom and pesto. next time I’ll add the pesto post-bake.
« Last Edit: August 14, 2022, 10:09:52 PM by quietdesperation »
jeff

Offline foreplease

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #498 on: August 14, 2022, 11:24:22 PM »
Those look good, Jeff! I agree with using pesto post-bake, more like a fine condiment than a sauce. Otherwise, I think we risk having the pesto sauce break into something not lovely.
-Tony

Offline deb415611

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #499 on: August 15, 2022, 06:39:13 AM »
very nice Jeff. 
Deb

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