Pizza Making Forum

Pizza Making => New York Style => Topic started by: GumbaWill on May 22, 2019, 10:17:31 PM

Title: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 22, 2019, 10:17:31 PM
 :chef:
I am thinking it might be nice to have all my pizza bakes in one place.
April, 28th 2019:
My first sourdough pizza bake:
16" 10hr. room temperature ferment. No photo of the baked pie. I was pretty happy with the new formula and my first bake in a long time.

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 22, 2019, 10:27:06 PM
May 3rd 2019:
The same formula as above, with a 72hr. cold ferment and a 7hour room temp. warm up. The dough was over proofed and ripped during the stretch.  Frustrated I threw the dough away. I should have re-balled and let it rest.Photo is just before the attempted stretch. R.I.P.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 22, 2019, 10:34:30 PM
May 4th, 2019
 I took my starter out of the refrigerator this morning at 7Am to sit at room temp. At 8:00Am I set the 52 grams of starter and the flour for the attached recipe to fermenolyse for 1hr. then I added the rest of the ingredients. I am making the same formula. My finished dough was 77F. it has been resting in the oven with the light on at 81F. This is what it looks like at 3:30Pm. I am hoping to stretch it out by 4:30pm or 5 the latest. Lets see what happens.
 So here is the scoop. Being such a pizza greenhorn, it is hard to know if the problem lies with the dough or my dismal stretching skill. I achieved a similar result as in my first same day bake. One weak spot in the skin stuck to the screen,destroying two slices. Last year I was stretching 460g of dough into a 16" pie. Now I can't get 599 to work!. Granted my IDY skins were 100% bread flour. Anyway I guess it is back to watching stretching videos.   I thought I took a photo just out of the oven, I guess not. I over cooked this puppy too. I ate the burned and holey pieces. Smile.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 22, 2019, 10:42:00 PM
May 8th 2019:
18" room temperature ferment.
I seasoned my screens. While searching for the seasoning recipe I happened on a post by Sir Pete-zza, stating that it was very doable to bake an 18" pie on a 16" steel. I have now reached the size limit of my home pizza equipment. The pie released from the new screen, that I seasoned before the bake, ( my  wife was going to kill me, her eyes were burning!). 
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 22, 2019, 10:50:26 PM
May 17th 2019.
Same 18" formula, 24 hr. cold ferment 1hr. bench rest.
Brooklyn style, Margareta pizza with fire roasted peppers, black olives and basil.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 22, 2019, 10:56:45 PM
May 18th 2019.
18" 48hr. cold ferment, 1 hr. bench rest
Fresh mozzarella, cooked crumbled hot Italian sausage, fire roasted red peppers and parmigiano reggiano.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 22, 2019, 11:06:35 PM
Pizza Wednesday...05/22/19
Sourdough / 10% WHOLE GRAIN (Same 18" formula)
N.Y. style: Sausage, pepperoni and peppers.
So it begins....80hrs. cold ferment, 11/2 hr. bench rest prior to stretch.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 25, 2019, 10:01:24 AM
05/25/2019:
Three 18" pizzas in the bank!
 One for the freezer, one for the refrigerator (Pizza Tuesday) and one for today (room temperature ferment.) The dough balls weighed out at 715 grams a piece.

Mozzarella, Parmigiano, Roasted peppers, Black olives, pepperoni and speck.

 
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: TXCraig1 on May 25, 2019, 10:14:15 AM
Any idea why you seemed to get more browning on the May 4th pizza than on subsequent pies? Some of the darker color is the sauce and oil on the cornicione, but even the other parts where sauce and oil didn't get on the edge appear to be significantly darker that your more recent pizza rims.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 25, 2019, 11:24:22 AM
Hello, Craig.
 Yes I know exactly why. In fact I added .5% sugar to my formula today to try and correct that. The May 4th pie was 16" so the cornice  was directly on the pre-heated steal. The others are 18" so the rim hangs over the sides.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 25, 2019, 07:46:49 PM
05/25/2019
Besides the sugar I also raised the rack to the middle of the oven. I have heard tell that heat rises. Smile....
Mozzarella, Parmigiano, Roasted peppers, Black olives, pepperoni and speck.


 
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: DreamingOfPizza on May 26, 2019, 05:01:27 PM
You have very consistently good looking pies. Do you know what TF (thickness factor) you are using? Looks to me like it might be in the .105 range maybe?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 26, 2019, 05:21:47 PM
The recipe screen shot from the calculator is above. I type in ,101 for the TF. However at the end it shows up as .102. The only change on this last pie is .5% sugar. Thanks for the complement! 
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 28, 2019, 05:41:58 PM
05/28/2019
Eureka! I have achieved sourdough pizza nirvana!
 I can be frank with you guys. This pizza skin is actually a mistake/ re-ball from my bake on the 25th. You see as I removed it from the container the edge ripped.  What I have learned is when this happens, reach for a fresh ball, an 18" circle is not happening. Anyhow, The dough was placed back in the cold storage. This is the result. By the way I decided to take it out of the refrigerator yesterday morning re-ball and return to the cold. This is the result.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: TXCraig1 on May 28, 2019, 07:22:37 PM
05/28/2019
Eureka! I have achieved sourdough pizza nirvana!

That's why we do it  ;D
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 03, 2019, 06:03:05 PM
06/03/2019
Not one of my best pizzas. This dough ball was meant to be a 72 hr. cold ferment from frozen. That would have been 5 PM yesterday. I missed my bake window yesterday. Today the dough was not happy. I did not have a backup so.. I had to do my best and repair a few tears. The pie tasted find albite it made a mess. The sauce spilled out the thin part of the rim. Pizza Wednesday I will redeem myself!
The good:
I love the melt on the Grande Whole milk mozzarella and the curl on the Rosa Grande pepperoni. The too airy dough made for a nice crust. (Mostly)
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Carmine Abramo on June 04, 2019, 05:08:08 PM
The words NY pizza and sourdough is like vegetarian hotdogs
Sorry.  Your pies look nice by the way
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 04, 2019, 05:37:19 PM
The words NY pizza and sourdough is like vegetarian hotdogs
Sorry.  Your pies look nice by the way

Many paths lead to the same destination. It is the final product, that New York chew and cheese pull. Commercial or wild  yeast is irreverent.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: DreamingOfPizza on June 04, 2019, 07:51:20 PM
Gumba, I would love to see your pies in the TF .07 to .09 range. I am jealous of the grande cheese and pepperoni you have.

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 04, 2019, 09:13:12 PM
Gumba, I would love to see your pies in the TF .07 to .09 range. I am jealous of the grande cheese and pepperoni you have.

This one is actually thicker than it should be. As you can see I was not able to stretch the skin to the full 18". Last year I was making 16" pies near your T.F. I don't remember off hand what I was using. I found I like my pies just a bit thicker. Stay tuned I have a 48 hr. dough ball and East Coast blend on tap for tomorrow night!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 05, 2019, 05:50:49 PM
Tonights pie: 06/05/2019
The same wild yeast formula as above, 18". Quality ingredients are most defiantly worth the trouble of sourcing.  The East coast blend cheese and Rosa Grande pepperoni are out of this world!
I guess there are worse problems I could have. My wild yeast cold ferment dough is to bubbly. I had to pop more than a few bubbles before the pie was fully shaped. We like our pizza well done so the scorching at the back is a none issue. In fact I would tell the local place to keep it in the oven till he thought is was done, then cook it 2 more min. LOL.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Rolls on June 05, 2019, 06:04:55 PM
Very nice.  You're on a roll.


Rolls
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: hammettjr on June 05, 2019, 06:44:56 PM
Looks beautiful. Really like the melt and juiciness  :chef:

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: DreamingOfPizza on June 07, 2019, 04:42:46 AM
Are you using the all trumps flour yet?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 07, 2019, 06:32:50 AM
Yes, this is the first pie with the new flour.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: DreamingOfPizza on June 07, 2019, 07:41:54 PM
Notice any difference in flavor and texture?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Carmine Abramo on June 07, 2019, 10:27:07 PM
Many paths lead to the same destination. It is the final product, that New York chew and cheese pull. Commercial or wild  yeast is irreverent.

OK maybe my understanding sourdough was incorrect I was thinking of a kind of bread.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: DreamingOfPizza on June 08, 2019, 01:14:49 AM
Yeah I think Gumba is referring to a natural preferment.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 09, 2019, 05:26:23 AM
Notice any difference in flavor and texture?

Truth, not really.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 09, 2019, 04:01:27 PM
06/09/2019 - Half Pepperoni,W.M. Mozzarella (cubed) All Trumps, wild yeast.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 14, 2019, 05:46:28 PM
O.M.G! I live in New York style pizza central. Joe's of Bleecker Street, John's of Bleecker street, Bleecker street pizza, and Prince street pizza all within walking distance. Even with my limited experience and amateur status, I would presume to put my signature black olive and pepperoni pie up against any of the above mentioned. Smile.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: DreamingOfPizza on June 14, 2019, 08:25:44 PM
Looks great! Very nice!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: hammettjr on June 14, 2019, 10:31:10 PM
 Sure, but what about the pizzerias on Bleecker Street  ;)

Any thoughts on the whole milk vs the 50/50 blend?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: jkb on June 14, 2019, 10:57:10 PM
Sure, but what about the pizzerias on Bleecker Street  ;)

Any thoughts on the whole milk vs the 50/50 blend?

I'm interested, myself.  I've never tried the WM, but I love ECB.  My wife spends a few hundred $$$/month for lunch meetings at a local place that uses Grande.  I would like to think they'd hook me up.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 15, 2019, 02:56:28 AM
Sure, but what about the pizzerias on Bleecker Street  ;)

Any thoughts on the whole milk vs the 50/50 blend?

Personally I like the way the E.C.B. sticks to the pie. The taste I think I would need to do a side by side. They both taste great. Which I prefer, hmm. I think that would come down to price. Next time I will actually note what I am paying for them and then compare. I was so exited at Sansones I let my wife pay while I wondered around like a kid! 
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 15, 2019, 03:29:10 AM
Looks great! Very nice!

I should mention, that this is the same three pie 10% whole grain/wild yeast dough; (The Will Falzon method) the dough ball was thawed from frozen in the refrigerator for 24hr, then warmed to room temp for 2hrs; before shape/bake. I think next time, I will bench rest for three hours. My fresh (unfrozen) dough seems to have more oven spring. I am Still looking for that sweet spot, for both the frozen and unfrozen. Thanks for the encouragement and kind words.

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: DreamingOfPizza on June 15, 2019, 03:52:30 AM
Nice dough mat, does it go up to 18"? Where'd you get it?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 15, 2019, 04:52:13 AM
Nice dough mat, does it go up to 18"? Where'd you get it?

It does go to 18", however I never stretch it all the way to 18" on the mat. I press and close hand stretch to about 12'-14", then pick it up and skip stretch it to 18" using the distance from the bottom of my kitchen cabinet to the counter as my guide. Works a peach no more guessing when it is big enough!  I got the mat on amazon last year. It is thin but has held up well I use it a lot, sponge scrub it and all! (fruit pie dough is sticky) I will look for the exact link for you.
Title: Another Masterpiece!/Re: Gumbawill's N.Y. style sourdough saga 2019 /
Post by: GumbaWill on June 21, 2019, 06:25:24 PM
I changed it up a little today, lightly caramelized shallots with thinly sliced garlic, pepperoni and fresh, sweet red peppers. The dough (in the Pyrex) is a 48hr. cold ferment. The two in the plasticrap bags went into the freezer. Molto bene!
 I got the fresh batch of sauce into the freezer, I have to say I really like the 7/11 ground tomatoes. Less work than the Alta Cucina, and makes a nice thick sauce!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: PizzaJerk on June 21, 2019, 07:40:34 PM
Good looking pie!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: DreamingOfPizza on June 22, 2019, 12:07:02 AM
Nice pie! Pepperoni looks great... still using hormel?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 22, 2019, 04:50:04 AM
Yes indeed, the Hormel, Rosa Granda. I have one stick left, (two pies worth) I sliced it real thin this go and it curled up very nicely! This will be the first ingredient   that I run out of from my trip to Sansone. I noticed last week Hormel has a new endcap at my local Stop&Shop. There was about three different kinds of stick pepperoni on the rack one of them being Rosa Granda, plus the sliced stuff. I wonder is the Rosa granda their top of the line?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 23, 2019, 05:37:48 PM
We are having a pizza bake over at the bread club. Thank you to the big guns here that helped my friend Danny get it off the ground!
 The best laid plans....

 My plan was to do a 48-hour cold ferment from frozen of the sourdough ball I have in the freezer. For a Wednesday bake. However, with all the excitement swirling around The Fresh Loaf., I was sucked into the fray. After careful consideration, I decided that making one of my standard 18-inch pies was just not going to cut it. This morning I whipped up a batch of my IDY pizza dough by hand, scaled for two 12- inch pies (324 Grams Ea.) The plan is for a seven-hour room temperature ferment. For these special Community bake pies, I am going way off the reservation in regards to toppings. My wife requested chicken as her topping, her pie will be chicken cordon blue pizza. My pie is going to be Italian eggplant Parmigiano pizza. Smile... This is exciting!



Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: DreamingOfPizza on June 24, 2019, 11:22:22 PM
I wonder is the Rosa granda their top of the line?

I beleive it is, from what I have read.
Have you ever tried vermont or ezzo pep? I got some ezzo pep  being delivered to my po box in washington. Ive only heard good things.
Title: Frozen sourdough viability test
Post by: GumbaWill on June 28, 2019, 09:57:37 AM
Good morning, friends.
 I have already established that my "Slow-Mo" culture dough will work just fine for a pizza skin inside and up to 7 days frozen. Today's dough ball was frozen at 5:00 PM on the 19th of June, nine days ago. The dough ball is slowly defrosting in the refrigerator and will have a 2 hour bench rest prior to a 5 PM shaping and bake. I took some time before work and did the prep work. I don't really mind the maggots in the fried sweet sausage, they add texture! Ha, just kidding, it fennel seed. I thought of adding them after the sausage was fried up. Next time I will cook the meat with them in the pan. I took out the wrong package of sausage last night usually I use hot sausage on my pizzas.  Edit: 5:45 PM. The pie turned out very nice. I would have liked some more oven spring. however, still a very viable dough. I am wondering how to get a little more pop in Sundays pie, at 11 days frozen? Longer bench rest?

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on June 30, 2019, 08:11:16 PM
O.M.G! I live in New York style pizza central. Joe's of Bleecker Street, John's of Bleecker street, Bleecker street pizza, and Prince street pizza all within walking distance. Even with my limited experience and amateur status, I would presume to put my signature black olive and pepperoni pie up against any of the above mentioned. Smile.

That's good Pizza you have right there.  :chef:
Title: Plain cheese please. Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 05, 2019, 05:28:02 PM
Time to make some more dough. This last dough ball was from frozen. The sourdough skins loses a lot after 7-10 days frozen. Still a very nice NY style pie. I am going to make a batch of three sourdough balls for the refrigerator and a batch of three IDY balls for the freezer. I think the IDY will fair better from frozen.

Gumba Will sauce (7/11 base)
Parmigiano on the sauce
20 oz.Grande East coast blend mozzarella
From frozen sourdough skin @ 18"

 
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: DreamingOfPizza on July 05, 2019, 09:34:15 PM
Lookin good, Gumba! Nice cheese pie! Got any slice pics?  :drool:
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: quietdesperation on July 06, 2019, 10:34:04 AM
Thatís looks wonderful!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on July 06, 2019, 11:17:15 AM
 ^^^  it sure does!  :chef:
Title: Re: Plain cheese please. Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: vdempsey on July 06, 2019, 11:26:52 AM
Time to make some more dough. This last dough ball was from frozen. The sourdough skins loses a lot after 7-10 days frozen. Still a very nice NY style pie. I am going to make a batch of three sourdough balls for the refrigerator and a batch of three IDY balls for the freezer. I think the IDY will fair better from frozen.

Gumba Will sauce (7/11 base)
Parmigiano on the sauce
20 oz.Grande East coast blend mozzarella
From frozen sourdough skin @ 18"

Beautiful pizza Gumba Will!  :pizza:

Vida
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 06, 2019, 01:26:36 PM
Lookin good, Gumba! Nice cheese pie! Got any slice pics?  :drool:

 I think I have a slice or two left over. Like I said the 14 day frozen dough was pretty flat. So no great airy crust.
Title: Re: Plain cheese please. Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: invertedisdead on July 07, 2019, 11:36:52 AM
Time to make some more dough. This last dough ball was from frozen. The sourdough skins loses a lot after 7-10 days frozen. Still a very nice NY style pie. I am going to make a batch of three sourdough balls for the refrigerator and a batch of three IDY balls for the freezer. I think the IDY will fair better from frozen.

Gumba Will sauce (7/11 base)
Parmigiano on the sauce
20 oz.Grande East coast blend mozzarella
From frozen sourdough skin @ 18"

Awesome melt Will!
Title: Well done street slice Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 11, 2019, 05:26:44 PM
7/11/2019 - Another plain N.Y. street slice pie. Slice photos by request of Dreaming.

Parmigiano on the sauce, 16oz. cubed whole milk grande mozzarella cheese. Sourdough skin, cold fermented 48 hrs. 726 grams stretched to 18".Thats all I can think of.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: DreamingOfPizza on July 12, 2019, 05:57:34 AM
That's a beauty! How did you like the 16oz of cheese? Was it enough? Too much? Not enough? Your last cheese you used more, I recall. Which do you prefer?

Again, everything about that pie looks amazing. I can't wait to do another bake of my own.

Can I ask what your baking procedure is?


Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 12, 2019, 10:13:24 AM
That's a beauty! How did you like the 16oz of cheese? Was it enough? Too much? Not enough? Your last cheese you used more, I recall. Which do you prefer?

Again, everything about that pie looks amazing. I can't wait to do another bake of my own.

Can I ask what your baking procedure is?
The last cheese pie was East coast blend. I have all my mozzarella portioned into 16oz. packages (frozen). I happened to have a 1/2 bag in the refrigerator from something else I made. Rather than let it go bad I used it on last weeks pie. Since it was a plain pie I was confident 24oz. would be okay. In general I do like 16oz. However I would consider using 24oz on a plain pie again.

Baking procedure is, 16" round steel just below center oven. The oven is cranked all the way up and pre-heated for at least an hour. ( I have gotten readings of 570+ on the regular. I can not get my 18" pies to cook fully in less than ten min. The plain cheese I like well done. This bake was 12min. The broiler is never employed. The oven it self is a late 1980's gas G/E with a smaller gas oven on top. I love the old girl! (She is quite a hottie!)
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: DreamingOfPizza on July 12, 2019, 09:13:50 PM
Very nice. The old ovens are usually better I think. Although, a convection fan oven ia something I wish I had to get a more even and slightly faster bake.

How much sauce did you use, 8 oz?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 13, 2019, 01:09:32 AM
Very nice. The old ovens are usually better I think. Although, a convection fan oven ia something I wish I had to get a more even and slightly faster bake.

How much sauce did you use, 8 oz?

Yes 8oz. of sauce @ 18" pie.
 As you may recall I switched from Alta Cucina whole tomatoes to the 7/11 ground tomatoes. Like my cheese I freeze in one pie portions. (8oz.) If I had the room for double the amount of small containers in the freezer I think I would like to try a 1/2 & 1/2 mix, 1 can 7/11 & 1 can Alta Cucina, plus my basil./anchovies/ salt and pepper. However that would make way too much sauce to store at one time.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: DreamingOfPizza on July 13, 2019, 04:03:06 AM
I was using 6 in 1's before I bought a can of 7 11. 6 in 1s are good but wow... the 7 11s were a game changer. They are so naturally sweet and tomatoey, absolutely perfect for what I want. I actually found them locally by accident browsing a latino deli.
Title: Pre launch check,all systems go! Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 14, 2019, 03:39:04 PM
T minus 90 minutes till take off. All preps done, pre launch check A okay. Pre heat ignition in T minus 22 minutes.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 14, 2019, 03:44:31 PM
Very nice. The old ovens are usually better I think.
Giving this more thought the new ovens, gas or electric are probably better insulated to save energy.The bi pruduct of this being a hotter oven that holds it's temperature. That's my guess, sounds good, like I know what the heck I am talking about! Yea, I'll go with that.
Title: Re: Pre launch check,all systems go! Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 14, 2019, 03:50:51 PM
T minus 90 minutes till take off. All preps done, pre launch check A okay. Pre heat ignition in T minus 22 minutes.

Black olives have arrived in time for lift off!
Title: We have lift off Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 14, 2019, 05:21:58 PM
I purposefully made the rim a fat one this time around. Just to change things up.
Title: Pizza Friday Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 19, 2019, 06:02:02 PM
My setup and very organized method is of paramount importance in my tiny Manhattan kitchen.

The dough for this bake was from frozen. Made on 7/9 and put directly into the freezer. 24 hrs. ago it was placed in the refrigerator. This morning at 6Am It was punched down and re-balled. Ay 1:30 PM it was removed to room temperature for a 5PM stretch and bake. Worked a peach, I got some oven spring and a nice N.Y. chew. The restr is pretty much self explanatory.   Smile.
Title: Re: We have lift off Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on July 19, 2019, 11:57:26 PM
I purposefully made the rim a fat one this time around. Just to change things up.
Now this is a really nice looking pie... Are those pepperonchinis or banana peps gumba?

Nicely done pizza pal!!   :chef:
Title: Re: We have lift off Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 20, 2019, 01:11:22 AM
Now this is a really nice looking pie... Are those pepperonchinis or banana peps gumba?

Nicely done pizza pal!!   :chef:

They are pepperoncini peppers.
Title: 07/24/2019 Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 24, 2019, 06:37:13 AM
I had a nice visit with Cousin Ralph (to short.) He spent the day sight seeing with my sister Maria, Then they dropped by my house for a pizza party! bellow is a nice plain cheese pie. Ralph requested anchovies. I made him a really nice pie with imported white anchovy. It was spectacular! I neglected to photograph that pie. Hopping they come into Manhattan again tomorrow!
Title: )7/26/2019-Green White and red! Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 26, 2019, 05:29:35 PM
Friday night delight!
Dough ball from frozen... pepperoncini,East coast blend, grandma sauce and Pepperoni
Title: Dinner or work of art? You decide.Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on August 09, 2019, 05:36:32 PM
Friday night is alright for pizza, get a little action in!
 This pie came out really good! Basil tomato sauce,Mozzarella, parmigiano, pepperoni, hot Italian sausage and black olives.
   The dough, is wild yeast made yesterday cold fermented for a little less than 24 hrs.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: hotsawce on August 09, 2019, 08:09:17 PM
I think the crust on those pizzas looks really typical of mishandled sourdough. It literally looks sick (pale with really light brown splotches) and every sourdough pizza I've made that looked like that ate just the same. There are a few really mediocre slice spots in NYC that have gone this route and the pies look and eat like that. I'm sorry - I just don't understand the appeal of the sourdough pies. Nothing I've had touches the classic spots using yeast.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on August 10, 2019, 09:09:06 PM
I think the crust on those pizzas looks really typical of mishandled sourdough. It literally looks sick (pale with really light brown splotches) and every sourdough pizza I've made that looked like that ate just the same. There are a few really mediocre slice spots in NYC that have gone this route and the pies look and eat like that. I'm sorry - I just don't understand the appeal of the sourdough pies. Nothing I've had touches the classic spots using yeast.
maybe it's just the lighting.... The man said the pie was good....cornichion looks proper...🤔
Title: Monday, 08/12/2019 Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on August 12, 2019, 05:20:38 PM
Every picture tells a story. Brownie points is you can name the song/Album/ Artist
Title: Re: Monday, 08/12/2019 Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on August 12, 2019, 11:08:18 PM
Every picture tells a story. Brownie points is you can name the song/Album/ Artist
Rod the Mod.  🤓
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: foreplease on August 13, 2019, 12:35:00 AM
Song & Album have same title: Every Picture Tells a Story,Ē by Rod Stewart. Side 2 of what was released as an LP, had a run of great song. MAggie May, MandolinWind, (I Know) Iím Losing you, (Find a) Reason to Believe - a tune I loved as a kid.


Your prep work looks good!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on August 13, 2019, 11:44:13 AM
Gumbawill.... Do those red lids on your sauce containers ever come loose in the freezer?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on August 13, 2019, 02:56:31 PM
Gumbawill.... Do those red lids on your sauce containers ever come loose in the freezer?

Never. one of the clear bottom parts cracked a the lip near the top. I think the lip is meant to grip while you pry the red top off. It still works no leak. The container fit on the top door shelf stacked three high.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on August 15, 2019, 06:16:08 PM
Simple Margarita pizza tonight.

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on August 16, 2019, 12:23:48 AM
Never. one of the clear bottom parts cracked a the lip near the top. I think the lip is meant to grip while you pry the red top off. It still works no leak. The container fit on the top door shelf stacked three high.
ok, thank you. 🤹

Do you know the brand of your containers?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on August 16, 2019, 05:14:32 AM
ok, thank you. 🤹

Do you know the brand of your containers?

Yes I do. Rubermaid - 1.25 Cup.
https://www.amazon.com/Rubbermaid-COMIN18JU082133-669900229708-Storage-Container/dp/B06VYGK5WN/ref=pd_rhf_ee_s_rp_c_0_5/135-6091366-6890665?_encoding=UTF8&pd_rd_i=B06VYGK5WN&pd_rd_r=3a62f50f-cc80-430e-b053-7aef6e1ea36e&pd_rd_w=4iKSl&pd_rd_wg=nQvbU&pf_rd_p=d59c4be5-f193-4660-b12b-ea6611e15f85&pf_rd_r=PDZTQNE3JR6S4WKJW70D&psc=1&refRID=PDZTQNE3JR6S4WKJW70D
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on August 16, 2019, 10:24:56 PM
Yes I do. Rubermaid - 1.25 Cup.
https://www.amazon.com/Rubbermaid-COMIN18JU082133-669900229708-Storage-Container/dp/B06VYGK5WN/ref=pd_rhf_ee_s_rp_c_0_5/135-6091366-6890665?_encoding=UTF8&pd_rd_i=B06VYGK5WN&pd_rd_r=3a62f50f-cc80-430e-b053-7aef6e1ea36e&pd_rd_w=4iKSl&pd_rd_wg=nQvbU&pf_rd_p=d59c4be5-f193-4660-b12b-ea6611e15f85&pf_rd_r=PDZTQNE3JR6S4WKJW70D&psc=1&refRID=PDZTQNE3JR6S4WKJW70D
   perfect...thank you pizzapal!!    :pizza:

          Just ordered my dozen....believe that 1.25 cup size will work jus right for me.
👍
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on August 20, 2019, 05:21:44 AM
Time to walk the pooch, then make the pizza. The raw ingredients are assembled.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on August 23, 2019, 05:40:50 PM
Friday night pizza. Cheese pie with a can of Trader Joe's, roasted eggplant with tomato and onion. Very nice. Next time an 18" pie will need two cans!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on September 07, 2019, 06:32:38 PM
It is always hard for me to get motivated to make the pizza dough/pie pastry. Today was dough day. I got both big batches into the freezer. 6 @ 400 gram pie pastry and 6 @ 716 gram pizza dough balls. The pie is a aprox. 6 hr. room temp. ferment. Two balls in the refrigerator and three in the freezer. Now I feel much better. Smile.
Title: Tuesday night pizza deconstructed Re Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on September 10, 2019, 03:48:57 PM
Tuesday night pizza deconstructed. Spicy Italian sausage crumble.

18" round - 716 Gram dough ball. Commercial yeast .3% (Cold fermented 72 Hrs)
Sauce - 8.25 oz.
Good grating of parmigiano
Mozzarella cheese ( East coast blend) - 16 oz
Spicy Italian sausage crumble  16 oz.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: foreplease on September 10, 2019, 11:29:12 PM
Construction photos to follow?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on September 11, 2019, 04:53:25 AM
Construction photos to follow?

I didn't take any raw photos. I have a GIF I am tiring to download from my phone, of the pie in the oven bubbling away. After doing so well stretching the last more than a few pies, this one tuned out way to thick on one side and thin on the other.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on September 11, 2019, 06:03:40 AM
Bubbling away.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on September 13, 2019, 12:54:14 PM
She's hot baby!!  :drool:
Title: Very nice melt! Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on September 14, 2019, 05:30:02 PM
The carb king strikes again!
Tonight's pizza pie, is on point. I redeemed myself from the last so-so pizza, Very nice melt/cheese pull and the crust is near perfect, stretched nice and even.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: hammettjr on September 14, 2019, 05:47:43 PM
Nice Will! What did you do differently?

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on September 14, 2019, 06:00:47 PM
Nice Will! What did you do differently?

Not much from the last 1/2 fail above. except this dough ball is 5 days in the refrigerator and I did not bring it to room temp. I stretched it cold. As for the cheese, this is 16 oz. whole milk cubed. The other was east coast blend.
Title: Re: Very nice melt! Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: foreplease on September 14, 2019, 08:05:03 PM
The carb king strikes again!
Tonight's pizza pie, is on point. I redeemed myself from the last so-so pizza, Very nice melt/cheese pull and the crust is near perfect, stretched nice and even.
Looking good!

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on September 14, 2019, 09:01:12 PM



   Wow! 😲.  Jus wow Will.... carb on my friend. 😝
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: jvp123 on September 14, 2019, 09:08:18 PM
Not much from the last 1/2 fail above. except this dough ball is 5 days in the refrigerator and I did not bring it to room temp. I stretched it cold. As for the cheese, this is 16 oz. whole milk cubed. The other was east coast blend.

Very nice!  I must have missed it but what size is this pie?  Also, what did you do for sauce.  Again, really nice!  :chef:
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on September 15, 2019, 12:06:06 PM
Very nice!  I must have missed it but what size is this pie?  Also, what did you do for sauce.  Again, really nice!:chef:



The pie is 18" The sauce is 7/11 base with basil and other spices cooked on the pie only. Photo is the original that my sauce has evolved from.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on September 15, 2019, 07:07:05 PM
I like everything about the above pic.  :chef:
Very nice Will. 👍
Title: (/17/2019 Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on September 17, 2019, 05:57:11 PM
Tonights pie:

18" Round

716 Grams of dough from frozen approximately 14 days.

8 1/4 oz. Sauce.

16 oz. East coast blend / Parmigiano

1 raw Orange bell pepper

Title: 09/27.2019 Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on September 27, 2019, 05:24:00 PM
Time to make some more pizza dough. The last dough ball, made and frozen on September 7th still amazingly had a lot of lift! Commercial yeast is the way to go for frozen dough balls. The Pizza du jour, is pepperoni and roasted red peppers.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on September 28, 2019, 01:21:57 AM


    And it's as easy as that.... Two great pizzas back to back!!  :drool:

Way to do it Will. 😎🤑
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on November 09, 2019, 06:32:25 PM
I hit Sansone today to re-up my pizza stash. The new retail shop is open! I Think I am going to miss the old spot. The East coast blend was on display. I had to ask for the loafs of Grande W.M. at first I was told they only had the east coast. Then the chick beg=hind the deli counter found me two loafs! No #10 can of 7/11, the only Stanislaus tomatoes they had was alta cucina. The manager told me to try these imported Ciao crushed tomatoes. I made him promise he would 7/11 next time I visited. I also picked up these long ziti packages, perfect for an authentic Maltese baked macaroni dish! I didn't ask for the All Trumps 50lbs of flour, since I still am a couple of weeks from having the room for it. I have my doubts that they will still offer 50lb sacks.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: jkb on November 09, 2019, 07:20:53 PM
I hit Sansone today to re-up my pizza stash. The new retail shop is open! I Think I am going to miss the old spot. The East coast blend was on display. I had to ask for the loafs of Grande W.M. at first I was told they only had the east coast. Then the chick beg=hind the deli counter found me two loafs! No #10 can of 7/11, the only Stanislaus tomatoes they had was alta cucina. The manager told me to try these imported Ciao crushed tomatoes. I made him promise he would 7/11 next time I visited. I also picked up these long ziti packages, perfect for an authentic Maltese baked macaroni dish! I didn't ask for the All Trumps 50lbs of flour, since I still am a couple of weeks from having the room for it. I have my doubts that they will still offer 50lb sacks.


Chick?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on November 09, 2019, 07:35:45 PM

Chick?

Yes, chick. It is a term of endearment to describe a female person. Please don't tell me this is now considered offensive? Eye roll...
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: parallei on November 09, 2019, 07:53:40 PM
Yes, chick. It is a term of endearment to describe a female person. Please don't tell me this is now considered offensive? Eye roll...

 :-D :-D  Please come to Denver and tell the female Engineers I work with that "Chick" is a "term of endearment".  I'd like to witness that. :o
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on November 09, 2019, 08:28:37 PM
:-D :-D  Please come to Denver and tell the female Engineers I work with that "Chick" is a "term of endearment".  I'd like to witness that. :o

I propose an experiment. Parallei, in a nonchalant manor ask a group of your female colleagues, how they feel about "chick flicks" Or if they like the band the "Dixie Chicks". Please report back and let us know if they so much as blink an eye at the term/name. My guess is they will answer your query, without a thought about the word "chick" being used. I await your results. You could also fit "chicks night out" into a conversation. However, use one of the terms, not all three, so as not to raise suspicions. Thank you for your help. Smile...
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: parallei on November 09, 2019, 08:49:40 PM
I propose an experiment. Parallei, in a nonchalant manor ask a group of your female colleagues, how they feel about "chick flicks" Or if they like the band the "Dixie Chicks". Please report back and let us know if they so much as blink an eye at the term/name. My guess is they will answer your query, without a thought about the word "chick" being used. I await your results. You could also fit "chicks night out" into a conversation. However, use one of the terms, not all three, so as not to raise suspicions. Thank you for your help. Smile...

I don't need to do an experiment.  Your use of "chicks", in the context you used it, would be considered dismissive by my female colleagues.  I'm one of those old farts that thinks context is important.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: hammettjr on November 09, 2019, 08:55:51 PM
I hit Sansone today to re-up my pizza stash. The new retail shop is open! I Think I am going to miss the old spot...


I've been dreading the retail store opening. They made the claim to my wife that everything would still be available, but I knew there was no chance. And I worry that it'll get worse over time. I'm surprised about 7/11. Not so surprised about the cheese blocks - even at the old place they always tried to push the bags, but would give me the blocks when I declined.

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on November 09, 2019, 09:13:31 PM
I don't need to do an experiment.  Your use of "chicks", in the context you used it, would be considered dismissive by my female colleagues.  I'm one of those old farts that thinks context is important.

Context, hmm. I referred to a young girl as a "chick" I think if you did the little experiment, you would find that the term "chick" is very benign, and used by both men and women, never with the intention of demining or putting a women down.  ;D I do find it amusing how easily people are offended these days. Not so very long ago, it seems to me we all had a thicker skin. Oh well progress, I guess? Eye roll...
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: foreplease on November 09, 2019, 09:16:12 PM
I propose an experiment. Parallei, in a nonchalant manor ask a group of your female colleagues, how they feel about "chick flicks" Or if they like the band the "Dixie Chicks". Please report back and let us know if they so much as blink an eye at the term/name. My guess is they will answer your query, without a thought about the word "chick" being used. I await your results. You could also fit "chicks night out" into a conversation. However, use one of the terms, not all three, so as not to raise suspicions. Thank you for your help. Smile...


At first blush those do seem to be double standards but it is, as Paul said, context. As men, we canít be on the wrong side of this. The way it was explained to me when I was about 12 is: chicks are chickens and chickens lay. Presumably, none of us are going to lead off with that.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: jkb on November 09, 2019, 09:18:44 PM
I don't need to do an experiment.  Your use of "chicks", in the context you used it, would be considered dismissive by my female colleagues.  I'm one of those old farts that thinks context is important.

Context is very important.  I'm as anti-PC as anyone.  I was mostly shocked because I thought that term (in the context it was presented) died 40 years ago.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on November 09, 2019, 09:35:35 PM

At first blush those do seem to be double standards but it is, as Paul said, context. As men, we canít be on the wrong side of this. The way it was explained to me when I was about 12 is: chicks are chickens and chickens lay. Presumably, none of us are going to lead off with that.

I have never heard that explanation of the origin of the term. The origin I always assumed was that "chick" came from the older English term for women "Bird". Hence, young women = "chick" Equality, inappropriate as "birds" are though of as prey. All that being said with time all that history as went by the wayside. I would be more than confident that 9 out of 10 women would not be offended by the term in this day and age. (Given a reasonable context) While I used the term in my post, I did not call the young lady a "chick" at any time. However I bet she would rather be referred to as a "chick" than as a "youngster" Alright no use beating a dead horse, my next activity on the forum with be a post about my sauce/ dough progress! :drool: Peace!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on November 10, 2019, 06:16:50 PM
Nice! The pizza man is back on the horse!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on November 10, 2019, 11:32:05 PM
By the way, I picked up this way cool, stainless steel 16 qt. mixing bowl. The dual purpose I had in mind was 6 pie quantity of pumpkin pie filling and cutting down on the spray when making my "world famous" pizza sauce. (Eye roll) Worked a peach today for the sauce!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: hammettjr on November 11, 2019, 05:37:38 AM
Looking good! What'd you think of the Ciao tomato?

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on November 11, 2019, 05:47:30 AM
Looking good! What'd you think of the Ciao tomato?

They are different than the domestic tomatoes. Personally I like how my sauce comes out with the sweeter 7/11. That being said it still made a tasty pizza sauce.
Title: Eureka! Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on November 12, 2019, 06:33:21 AM
While stocking 1/2 of the separated cheese in the freezer yesterday, I found another frozen dough ball! The last pizza above was also from a  frozen dough ball. The dough handling as follows, an overnight slow defrost in the refrigerator, then a re-ball and about 6 hours at room temp. ( rough estimates) alas I am not as methodical as you fine pizzaiolos! This time around I am trying 24 hour cold defrost, re-ball with another 24 hr. cold ferment. From there I will let it warm to room temp. for 45 min. right before the bake. I have to say I was impressed by my last pies rise after over a month in the freezer! Below we have tomorrows pizza deconstructed. First photo, my latest made for freezing formula. #2 Deconstructed. #3 Re-balled. Note for simplicity and neatness I printed the formula rounded to no decimal places. the yeast is about .27. ( I was shooting for .25)
Deconstructed ingredients: 8oz. Sauce, 16 oz. Grande whole milk, 16 oz. Wegman's loose hot Italian sausage meat. 1Dough ball from (6 weeks) frozen. Today I make a fresh batch of dough. 
Baking info. Gas oven cranked all the way up. I have tested my 16" 1/4 thick steel at close to 600 deg. The steel is placed on the middle oven rack. Skin is on a screen. Pre- heat is at least 60 minutes. Even with all that I bake for 10 minutes.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Minolta Rokkor on November 12, 2019, 03:42:33 PM
You should of tried the Alta Cucina's they're top notch when processed through a tomato strainer.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on November 12, 2019, 04:28:55 PM
You should of tried the Alta Cucina's they're top notch when processed through a tomato strainer.

Alta Cucina were the first Stanislaus tomatoes I tried. Your right they are very good. However I get more portions out of 1 # 10 can of 7/11. Plus I like the slightly thicker texture I get. The texture of the caio is about the same as the 7/11. Taste is different.
Title: Pizza Wednesday-Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on November 13, 2019, 05:40:52 PM
Pizza Wednesday. The players are,
18" Pizza skin @ 613 grams
Tomato sauce @ 8 Oz.
Parmigiano Reggiano
Mozzarella cheese 16 Oz.
Fire Roasted red peppers
Italian hot sausage 16 Oz.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: foreplease on November 13, 2019, 06:26:51 PM
I love that 3rd picture! Thanks for posting your work and process or approach to things.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: PizzaJerk on November 13, 2019, 06:52:58 PM
I don't know if pictures are fooling me but it looks as if you're getting a better rise and much better color on your pies, very nice!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on November 13, 2019, 07:11:03 PM
I don't know if pictures are fooling me but it looks as if you're getting a better rise and much better color on your pies, very nice!

Your correct! Additionally these are still from frozen  (6weeks +) The difference? IDY yields much better results over wild yeast, when the goal is the make in advance and freeze.
Title: New batch- 11/14/2019 Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on November 14, 2019, 02:07:42 PM
The new batch is in the bank, um, freezer. Same "made for freezing" recipe as above. The procedure for this batch.
No autolyze this time around.
1. Water, sugar and IDY added and mixed in Bosch bowl.
2. Whole Wheat, spelt & salt mixed then added to Bosch bowl and mixed.
3. Bread flour and malt added to Bosch bowl and mixed #1
4. Knead on #2 for 12 Minutes
5. Add oil, knead for an additional 5 minutes on #2
Remove to oiled bench weigh/ separate, wrap, bag and freeze

Note: Top = Seam side
Title: Monday night pizza party! Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on November 18, 2019, 06:14:13 PM
The base, from frozen 72hr. cold ferment/4 hr. room temperature ferment
Tomato sauce 8 oz.
mozzarella East coast blend  16 oz.
Parmigiana
1/2 stick Rosa Grande  pepperoni, sliced as thin as I could.
That's it, less is more. Came out nice the pooling suggests thin spots. Hey I am no pro, I make 1 maybe two pies a week (on a good week). Not enough to perfect the art. That being said I strive and I am a happy Pizzaiolo!
Title: Pizza Tuesday 12/03 Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on December 03, 2019, 05:38:48 PM
# 3 of 4 from the 11/14/2019 dough batch.
 Hot Italian sausage/ east coast blend. Enough said!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: hotsawce on December 03, 2019, 08:32:55 PM
IDY is superior to wild yeast in most applications. I'm happy to see the switch  :angel:

Your correct! Additionally these are still from frozen  (6weeks +) The difference? IDY yields much better results over wild yeast, when the goal is the make in advance and freeze.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on December 06, 2019, 06:07:56 PM
Todays pie is a meat lovers pizza expecally for my son Dean's 31st birthday. Alas, being he is way over yonder in Az. I ate his slices! The goal for todays bake was to get a thin consistant brookyn type crust. Still far from perfect, but I am satisfied! Whole milk Grande mozzarella, Rosa Grande pepperoni, hot Italian sausage and grated parm, both before and after the oven.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on December 07, 2019, 12:33:56 AM
Your son would be proud.... and impressed GW!!   :drool:
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: hammettjr on December 08, 2019, 07:02:39 AM
Hey Will, I made my first trip to Sansone's retail store.

They had a couple loaves of Whole Milk sitting in the case with the hard cheese at the counter (not in the same case as the East Coast Blend). (My wife had actually been there a few weeks ago - at the time they didn't have Whole Milk, said they would be having some there in the future, and did offer to go to the warehouse to get her some.)

The tomato selection was still very weak. They had Alta Cucina, which is what I use, but no 7/11 and the only heavy puree was a brand I hadn't heard of.

I did see bags of All Trumps. The way they were stored I couldn't exactly see that they were full, unopened bags, but they very likely were. They also had an open bag of AT that they were selling at 1.25/lb. I know that's very expensive compared to the 50lb bags, but for me, as I've never tried the Bromated version but am curious about how it bakes, it was great that I was able to get a little.

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: hammettjr on December 08, 2019, 07:07:46 AM
Will, a question for you about your dough. We've been having some discussion recently on my thread about stretching a dough without thin spots. Josh (IrishBoy) tried out mixing his dough for 20 minutes, achieving a windowpane, and he said this resulted in a evenly stretched dough 24 hours later.

From your posts above, it looks like you also mix a long time (17 minutes), and your stretch looks good from what I can see. Have you tried different mix times, and have you noticed differences in how it stretched? Also, what formula are you using?

Thanks,
Matt
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: DreamingOfPizza on December 10, 2019, 11:42:50 PM
Gumba, not that your pies didn't look good before because they did but I am really digging how your latest pies are turning out. Wish I could taste it!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 11, 2020, 08:01:39 PM
Will, a question for you about your dough. We've been having some discussion recently on my thread about stretching a dough without thin spots. Josh (IrishBoy) tried out mixing his dough for 20 minutes, achieving a windowpane, and he said this resulted in a evenly stretched dough 24 hours later.

From your posts above, it looks like you also mix a long time (17 minutes), and your stretch looks good from what I can see. Have you tried different mix times, and have you noticed differences in how it stretched? Also, what formula are you using?

Thanks,
Matt
Hey, Matt.
 Sorry for the late reply. First let me say, in my humble opinion, if you can make a decent dough getting a nice even stretch is more a function of the stretching and not the dough. If you go back a few pies, you will see some sad stretches. I was getting very frustrated. I went back and watched that dude give the video lesson. I watched it about another 100 times and my pies got better! That being said, I learned something by accident on my last pie (posted on a new thread) You know I freeze my dough, 4 balls at a time. Well I was re-balling  the dough as soon as it defrosted in the refrigerator. Then bake 24 - 48 hrs. later. Well this past Friday, I forgot all about the dough ball. I still made the pie, with no re-ball and only a 1hr. warm up before the bake. I found this dough was much less extendable and easier to shape. I think I am going to skip re-balling and shape while the dough still has a chill on it. To answer your question I stick with my mixing technique, I like my dough. It comes out of the Bosch a little sticky. Once I ball it up with oil on my hands it separates and goes into the freezer just fine. I think I have gone north of 5 weeks with no difference in the oven spring. Light bulb moment, I should leave a dough ball way in the back and try it six month from now! Hey I was at Sansone, a couple of weeks ago, I like the new place a lot. He still didn't have 7/11. But he had Tomato magic. If I feel I must have the 7/11 I can still get at the Wearhouse, I would just have to buy the whole case. The way the new place has the loose flour, I no longer need to buy a whole 50lb bag. I started making pasta too. I'll post now in other foods! ust wat I need another cooking hobby!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 11, 2020, 08:24:42 PM
My dough recipe. I think I made this one pie breakdown for a friend. 9I use the pizza calc. to scale) I make my sauce with the #10 can.
Mixing
Aoutolyse flours and water 30 min. up to 1 hr.
Add the salt, yeast sugar and I just noticed I left the diastatic malt out of this. (5 grams)
Now, I mix on #2 for 7 min. then I let the dough rest for 5 min. Now 5 more min. on #2. Now I add the oil a little at a time. and go about 3-5 min. till the oil is incorporated.

Out of the mixer I weight out and ball up the four balls. wrap tight in plastic, straight into the freezer. Leman-ish dough?
This guy, I forgot the link above.
https://youtu.be/GtAeKM_f2WU
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 12, 2020, 03:42:43 PM
Will, a question for you about your dough. We've been having some discussion recently on my thread about stretching a dough without thin spots. Josh (IrishBoy) tried out mixing his dough for 20 minutes, achieving a windowpane, and he said this resulted in a evenly stretched dough 24 hours later.

From your posts above, it looks like you also mix a long time (17 minutes), and your stretch looks good from what I can see. Have you tried different mix times, and have you noticed differences in how it stretched? Also, what formula are you using?

Thanks,
Matt

Hey, Matt.
 I was looking at that 1 pie formula and thinking, that's an old formula. Not that I think you need my formula, but you always steered me straight. I don't have this formula on my laptop, at least I can't find it. I just now took a photo of this hard copy. Been using this one for at least a year.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 07, 2020, 05:27:51 PM
Pizza Sunday. Pepperoni!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: jvp123 on June 08, 2020, 12:39:50 PM
Pizza Sunday. Pepperoni!

Wow - very nice, Will!   :chef:   
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on June 08, 2020, 11:26:58 PM
Pizza Sunday. Pepperoni!
   My kinda pizza, chef!!    :drool:
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 11, 2020, 05:50:40 PM
Todays bake is an impromptu (I forgot to take something out for dinner call) This called for a rare same day room temperature defrost/ferment.  I took the dough ball, sauce and cheese out of the freezer at 10:00AM, I was all set for a 5PM bake. Good to know I can pull a dough ball in the morning and have a crispy tasty pizza for dinner.
Title: Special closed screening! Load up for Bear!
Post by: GumbaWill on June 14, 2020, 05:50:49 PM
Hey, guys.
 What's good? I am off from work next week so, that's always good on my end!
Lets get down to brass tacks. I am pretty proud of this loaded up pie! I made the movie because it's easier. I don't think it will go on my YouTube.
https://youtu.be/LiMaixQTyFQ
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 22, 2020, 06:05:42 PM
06/22/2020
Pizzaiolo's log:
My first day back from a weeks, phone/radio/iPad off staycation. This confirms, I need to get the Fcuk out of Dodge! I would be so content to have a shack, just big enough for a couple of refrigeration units, prep table, oven, and a window big enough to slide a pie though! Smile...
 My pies are getting more and more consistent, You have to love that!!
The tale of the tape.
I recalibrated my dough formula, up from 4 balls to 6. The Bosch bowl was full! 132 ounces of dough full! Todays bake is 48 hrs. cold refrigerated ferment. The other 5 went to the deep freeze. (The extra puffiness is noticeable on this never frozen dough)
1. The main change, microwaved Rosa Grande pepperoni. Nuked for 1 minute I like the result!
2. East coast blend 16 oz.
3. Fresh cooked sausage (Jimmy Dean) 8 oz.
4. Marinated fire roasted, bell peppers (drained very well
5. Parmigiana, both before and after.

 
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Rolls on June 23, 2020, 08:03:00 PM
^^  It's getting better all the time. :pizza:

https://youtu.be/w5F8wG4tUgA


Rolls
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on June 24, 2020, 12:32:43 AM
   "I used to be mean to my woman, I beat her and kept her from the things that she loved" 🎵. 🌠. 🤗

But... It's getting better all the time.   ;)
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 28, 2020, 05:39:23 PM
Sunday, supreme pizza pie. Don't even ask me to make this for you on a weekday, or even a Saturday! I took the dough ball out of the refrigerator one hour before bake time. (Mistake) Between the heat and 48 hr. cold ferment the dough was way to extendable. I had a very unfortunate hiccup, that I edited out of the photos. Shame too, I really like how this turned out!
Fyi, that information is exclusively for you guys/gals. The FB crowd gets to go on idolizing my skills in gleeful ignorance! Smile...
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on June 28, 2020, 10:33:57 PM
Wow.  :o.  You got lots of good stuff on that pizza!!   :drool:

Is the hiccup in pics 3 and 4...... The ones where you don't show the whole pie?!!  😝.   Secrets safe with me....🎵 😎 🍻
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 28, 2020, 10:46:13 PM
Wow.  :o.  You got lots of good stuff on that pizza!!   :drool:

Is the hiccup in pics 3 and 4...... The ones where you don't show the whole pie?!!  😝.   Secrets safe with me....🎵 😎 🍻

Yes indeed the skin stretched way to much I had a very thin spot that ripped. I had to repair it on the screen. Don't you know, the dough stuck to the screen in that spot. I was able to carefully get the pizza off the screen, still there was a nice size hole! I lost like a half slice. and bragging rights to a very cool pie!  Smile.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: foreplease on June 29, 2020, 07:01:54 PM
My first day back from a weeks, phone/radio/iPad off staycation. This confirms, I need to get the Fcuk out of Dodge! I would be so content to have a shack, just big enough for a couple of refrigeration units, prep table, oven, and a window big enough to slide a pie though! Smile...
This is a shack Iíve loved all my life. Itís not mine but part of a golf club I belong to. There are 2 shacks. This one is called the shack and the other is called le shaque.  Itís 10 minutes by phone to the nearest town but you may be able to peddle some pizzas during daylight hours to people playing golf. It is so peaceful out there.


Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 03, 2020, 07:28:48 PM
No hiccup today!
 I followed my own advice and stretched the skin right out of the refrigerator. Worked a treat! I almost forgot to take a photo. I managed just one. Todays pie is East coast blend and pepperoni.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on July 03, 2020, 10:31:10 PM
All the NY joints in my area always pull a dough ball out from a cooler just before opening it... Knuckles stretch, twirling, what ever you want with the chilled dough.   ;)

    Your pie looks faaaantastic!!   :chef:
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 10, 2020, 05:44:14 PM
Nice, Friday night pizza pie!
18" 620 Grams, .09 T.F.
dough: From frozen, 48 hr. cold defrost/ferment
Sauce: Pie king proprietary
Cheese: Parmigianino Reggiano and Grande Whole milk 16 oz.
Toppings: Sausage 8 oz. Jimmy Dean, Marinated roasted red pepper and Black olives
After bake: More Parmigianino and fresh oregano

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: hammettjr on July 10, 2020, 06:24:41 PM
Wow, slice looks amazing Will!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Chicago Bob on July 10, 2020, 08:30:38 PM
  Really good looking pizza Will.... nice job!  :chef:

PS. Have you ever tried Premio brand mild Italian sausage?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on July 10, 2020, 09:24:40 PM
  Really good looking pizza Will.... nice job!  :chef:

PS. Have you ever tried Premio brand mild Italian sausage?

Yes, I think I use to get the loose sausage meat at stop & shop. My new favorite is Wegman's brand,  loose Italian sausage. Last time I needed to restock, they were out so I brought a few tubes of Jimmy Dean.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Portmantoe on October 01, 2020, 10:48:40 PM
No hiccup today!
 I followed my own advice and stretched the skin right out of the refrigerator. Worked a treat! I almost forgot to take a photo. I managed just one. Todays pie is East coast blend and pepperoni.

Is this Rosa Granda thick cut pepperoni or traditional? Great looking pie.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on October 02, 2020, 02:56:23 AM
Is this Rosa Granda thick cut pepperoni or traditional? Great looking pie.

The pepperoni is Rosa Granda stick. I cut it by hand with a sharp knife as thin as I can.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on January 01, 2021, 07:09:25 PM
Two bakes today. Please mind your eye to today's bread posting for the other. I am on a margarita kick. Happy 2021! Today's sauce was from Tuttorosso plum tomatoes, which I had in the cupboard. I ground it and added one Tbs. of sugar. Smile... The sauce tasted good but was too thin. I need to go to visit my sister, and hit Sansone!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on January 02, 2021, 09:24:28 PM
Sorry Iím late to this string but you have created my next mono-maniacal pizza focus... sourdough, whole grains, NY style. Your pictorial journey looks amazing, even the ones you said were bad look good. Also very consistent roundness and crust size

Do you feel like the natural yeast really adds to the flavor and experience of your best NY pies? Iíve done p,entry of SD and plenty of multi grain NY but never both.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on January 02, 2021, 11:43:19 PM

Do you feel like the natural yeast really adds to the flavor and experience of your best NY pies? Iíve done p,entry of SD and plenty of multi grain NY but never both.

Hello, Sapp.
Thanks for stopping by, and for the compliments. This tread and my pizza making go dormant on and off. we wake again! Okay, at some point I transitioned to Commercial yeast. A big part of my focus is having a freezable dough, (and sauce, etc,) so I can take out the frozen components the night before and have a great pie the next night. While my sourdough pizza skins are very nice, they did not add enough to make it worth the shortfalls after freezing, browning, limited lift. I find the C.Y much more tolerant of the freeze-thaw. I  really do like the crunch and extensibility that the whole grains add. I recently rescaled my freezable dough formula up from 4 to 6 620ish gram balls. That is 6 18" pies worth. I am now at the limit of my Bosch universals one batch capacity. I just made a batch tonight, using All Trumps for the first time. Well mostly, the three-pound repacked bag I purchased was not enough for the formula. I supplemented the 100 something missing grams with K.A. bread flour. I also restocked and I am loaded for bear!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: jkb on January 02, 2021, 11:47:57 PM
Good looking pies.  If you eff it up with those ingredients, it's on you. :-D
Title: Re: Gumbawill's N.Y. style saga 2019-present. 01/04/2021
Post by: GumbaWill on January 04, 2021, 04:36:38 PM
Toppings ready
Sauce: Stopgap cupboard tomatoes
Cheese: East coast blend/Parmigno Regiano
Meat: Enzo pepperoni
Title: Re: Gumbawill's N.Y. style saga 2019-present. 01/04/2021
Post by: GumbaWill on January 04, 2021, 05:43:29 PM
Toppings ready
Sauce: Stopgap cupboard tomatoes
Cheese: East coast blend/Parmigiano Reggiano
Meat: Enzo pepperoni

I have to say it. Joe's Bleecker street can't touch this!
Regarding Enzo's pepperoni versus Rosa Grande. Enzo's wins, way less greasy no need to microwave. Just the right amount of grease. Smile.
 Closing thought I need to get that bar stool guy to stop around my way. I will make him a pie to knock his Brooklyn accent back into last month!

Photos.
Nice even playing field. If you want a nice result, you have to pay attention at this juncture.
Now that is a nice stretched skin
Oven ready
self-explanatory

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on January 04, 2021, 09:08:01 PM
Your beautiful pies are bringing me full circle..l started doing NY went to Naples and natural starter NP (pretty good), Roman Tonda thin and crispy (easy), al taglio (Iím apparently not Gabrielle Bonci) and now my February obsession will bring me back to making NY style pizza that looks as good as yours.

I bought my first bag of All Trumps to see what the fuss is about, I have plenty good tomato options at the moment, Grande mozzarella-provolone mix, Enzo pepperoni. Can I ask you your formula, fermentation time/temp? How do you achieve your consistent roundness and thinness? I hope to do some in the oven on a stone but it canít handle anything over 400g. I will also attempt some in the WFO cooled down to maybe low 600ís. Lastly I will inevitably try some with decent % of whole grain and just a dusting of parm-reg because I eat healthy. The regular stuff is for my family and friend audience.

Thanks for my next inspiration

Sapp
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on January 05, 2021, 06:23:56 AM
Y
Can I ask you your formula, fermentation time/temp? How do you achieve your consistent roundness and thinness?

Thanks for my next inspiration

Sapp

Good morning, sapp.

 This is the formula I have settled on, I changed the amount of C.Y a couple of times. Other than that it is still pretty much the wild yeast formula. If you know bakers % you can scale it to as many balls as you wish. Alternatively, plug the numbers into the pizza calculator. Using the Bosch universal and a one-hour flour and water autolyze. I mix it up for around ten minutes. By then it has some good gluten development, but not fully developed. The fermentation is easy. I scale by weighing the dough then I divide by the number of balls. once scaled and balled, as fast as I can I wrap in plastic wrap and then a freezer bag and into the freezer. The night before baking I put the ball in the refrigerator. In the summer, I was shaping right out of the refrigerator. Now I am giving it one hour bench rest at room temperature. For shaping, I watched this video about 10,000 times so far. (I still go back to it now and again, if I start getting sloppy.) Perfect roundness I do the final shaping on an 18" pizza screen. Even a blind man could get it round.
I hope that is helpful for you.
P.S. the instant Dry Yeast is .25%
https://youtu.be/GtAeKM_f2WU
 Best,
 Will F.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on January 05, 2021, 09:09:40 AM
Will,

That video is awesome and thanks for taking time to pass on your knowledge. Love that you still add a little whole grain. Im a masochist so I will probably up the % just to make my dough harder to make.

 A few more questions when you get a chance:
1. You didnít mention any particular fermentation time other than the autolyse period. Is that correct? Can I follow the Forum charts for varying yeast for time and temperature fermentation?
2. If you use All Trumps do you skip the DM ?
3. Iíve never used a screen. Do you cook in the oven right on the screen? What temperature and what rack?

Canít wait to try this when I get back from visiting latest granddaughter in Ohio

Thanks,
Sapp
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on January 05, 2021, 10:08:10 AM
Will,



 A few more questions when you get a chance:
1. You didnít mention any particular fermentation time other than the autolyze period. Is that correct? Can I follow the Forum charts for varying yeast for time and temperature fermentation?
2. If you use All Trumps do you skip the DM?
3. Iíve never used a screen. Do you cook in the oven right on the screen? What temperature and what rack?


Thanks,
Sapp

Hi sapp.
 
1. The procedure I gave you is exactly how I prepare my dough. Some fermentation happens on the bench while I am weighing, separating, and wrapping. Then continues until the dough drops below 39 F in the freezer. (at a slower and slower rate until frozen)
My refrigerator is at about 41F, so fermentation will begin again at a slow rate when the dough warms to 41F. This is my procedure, it works for me under my specific circumstances. Your results may vary and need to be tweaked.
2. Sorry not sure what DM stands for? I only used the All Trumps this last time, worked a treat. Not sure I will go out of my way to get non-bromated. I will stick with K.A.
3. I have a 16" round steel on the lowest rack in my oven. I shape and cook on the screen centered as best I can on the 16" steel.
My oven temperature is set as high as it goes 550. This is a brand new oven, I have not checked the actual temperature it reaches. It is way hotter than my old oven.  Where it would take 12 minutes or so to cook a well-done pie. Now takes a flat Ten minutes. I am certain the difference is in the insulation of the new oven.

 Edited to add.
I just add the diastatic malt. I am 99% all the flour I have been using is already malted. I just 1% anyway. It started bak in the sourdough days when I was having trouble with the browning.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on January 05, 2021, 10:12:09 AM
Thanks Will. I will invest in some screens and a steel.

The DM was Diastatic Malt, I didnít know if it was redundant given the use of a bromated flour.

Thanks again for all your help. Iím ready to start experimenting!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on January 05, 2021, 10:21:13 AM
Thanks Will. I will invest in some screens and a steel.

The DM was Diastatic Malt, I didnít know if it was redundant given the use of a bromated flour.

Thanks again for all your help. Iím ready to start experimenting!

Yes, I figured that out and edited it above. I am pretty sure all the flour I use is malted. I  add 1% anyway.
Title: Re: Gumbawill's N.Y. style saga 2019 to present
Post by: GumbaWill on January 06, 2021, 01:06:31 PM
I finally had some time to make a batch of sauce. For a hot minute, I toyed with the idea of adding copious amounts of sugar. Then I rethought. The last thing I need is more sugar in my diet. I stuck what we like, Basil for sweetness, anchovy in lieu of salt, and for a touch of depth. The next bake will be Friday Margarita. The yield from the #10 can, 13 8oz. servings.

 
Title: Re: Gumbawill's N.Y. style Saga 2019 to present
Post by: GumbaWill on January 08, 2021, 05:57:12 PM
Friday night/pizza night.

Tonight we have, Margareta pizza pie with fresh mozzarella from Murry's cheese, (gift certificate) Parmigiano black olives roasted red peppers with fresh basil and dried oregano. You know reading these comments about is or is not oregano a NY slice herb, I remember oregano flavor very well, from back in the day in Canarsie. Nowadays, not so much. Times and tastes change I guess.
 Now without further ado, I submit, one heck of a nice pizza!
Title: Re: Gumbawill's N.Y. style Saga. Re: Pizza dough from frozen.
Post by: GumbaWill on January 10, 2021, 10:09:09 AM
I don't think too many would argue with the convenience of having a couple of 4 or 6 pizza dough balls in the freezer.

 This dough ball has already defrosted cold and slow for 24 hrs. Some evidence of fermentation activity is evident. Tonight's bake is scheduled to start at 5:00 PM. At 3:00 PM the dough ball will be removed from the cooler, for two-hour bench rest. I have noticed a slowing of the cold pizza dough fermentation, now that I was able to drop my refrigerator temperature to 41F. I may have to consider, A. Longer bench rest. B. 48 hour cold defrost/ferment. I was not 100% happy with the oven spring of my last pie.

Title: Re: Gumbawill's N.Y. style saga 2019 This could be my signature pie!
Post by: GumbaWill on January 10, 2021, 08:02:16 PM
Meat lovers pizza.
This one came out over the moon good! I think this could be my signature pie!

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: billg on January 11, 2021, 01:20:53 PM
Great Pie!!!!!!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on January 14, 2021, 11:18:29 AM
Today was going to be my first attempt at creating the ďGumbawill Home NY pizzaĒ. My plan was to replicate your results and then start dialing up the whole grain to 20% and eventually trying natural starter. 

Bought a small quantity of rebagged AllTrumps (unbleached/unbromated), followed the recipe with the important exception that I was not planning on freezing and dethawing. My most common pizza process is 48 hours at 55 degrees because my wine room is like my walk in fridge. I dialed back the IDY from 4g to .5g per the usually reliable CY fermentation table. I ordered screens and a steel. Of course, the seller chose USPS and they are delayed. The real issue is that my dough is a flat  and sticky manhole cover. I did the 1 hour autolyse and cumulative mixing time as I added dry ingredients and final mix was 10 minutes. The resulting dough ball was pretty nice... fully hydrated and well developed gluten. I did a 1 hour RT rest, balled and into the wine room.

I donít know where I went wrong but I am going to try to rescue it with a reball this afternoon and cook it anyway to see what happens.

The two pictures attached are a common dough following my yeast adjusted 48 hour fermentation versus  the current effort.

Advice appreciated.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Pete-zza on January 14, 2021, 12:54:51 PM
Sapp,

It might have been the one hour autolyse and the one hour rest period that were responsible for the slackness in the dough that you experienced. In making this statement, I am assuming that you used only the flour and water in the autolyse and no yeast (unless it is a small amount of wild yeast) and no salt, both of which are added after the autolyse period in the classic sense as contemplated by Prof. Raymond Calvel who was the father of the autolyse method.

By way of background, classic autolyse periods in a professional environment, such as making bread dough, the autolyse periods are very short, in the order of minutes, even for amounts of dough that can weigh 75 pounds and maybe even more. During the autolyse period, protease enzymes in the dough work to dismantle the gluten structure. And, a lot of degradation of the dough can take place if the autolyse rest period is too long. The additional one hour rest period before putting the dough into your wine unit will also allow the inception of fermentation to shorten the intended life span of the dough.

You might find these two posts of interest in connection with the above brief discussion:

Reply 15 at https://www.pizzamaking.com/forum/index.php?topic=3220.msg74624#msg74624, and

Reply 7 at https://www.pizzamaking.com/forum/index.php?topic=8576.msg74242#msg74242

If all of the above applies to your dough, you might try shortening the autolyse and rest periods or possibly use less yeast, or maybe a combination of both. Adding the yeast very late in the process of kneading the dough, or using colder water, may also work.

I look forward to your final results.

Peter

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on January 14, 2021, 07:29:37 PM
Thanks Pete. Iím going to start a new thread to get out of Willís swim lane.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on January 15, 2021, 06:08:59 PM
Friday night at the Falzon House.
Title: Epic bake, in the first magnitude!
Post by: GumbaWill on January 21, 2021, 06:23:03 PM
Pea tendril pesto pizza, with fresh tomatoes & Prosciutto

I developed this formula to find a cool use for the pea pods (tendrils) in this week's CSA box. Boy, oh boy, I knocked it out of the park!
 
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on January 28, 2021, 06:01:51 PM
Back to familiar ground. Pepperoni and Italian sausage. Sliced sausage versus crumbled is a huge difference in taste and tooth. I always did prefer sausage slices over the crumble. Not really sure why I went to crumble on my own pies?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: jvp123 on January 28, 2021, 08:03:35 PM
Back to familiar ground. Pepperoni and Italian sausage. Sliced sausage versus crumbled is a huge difference in taste and tooth. I always did prefer sausage slices over the crumble. Not really sure why I went to crumble on my own pies?

Looks great!  :chef: How do you cook the sausage before slicing?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on January 29, 2021, 03:58:56 AM
Looks great!  :chef: How do you cook the sausage before slicing?

Thanks, JVP. I do the sausage the same way I do it for sausage and pepper. Under the broiler, for about 10 minutes on each side.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on January 31, 2021, 11:50:01 AM
Will,

Thanks to your inspiring thread, I have been making riffs on your recipe for three straight weeks. Mostly experimenting with workflow changes because Iím not trying to freeze the dough balls just yet. My next experiment was going to be move to sourdough which was the original ďhookĒ along with whole grains. I attached (I hope) one of your SD recipes from earlier in the thread.

Is this the one you recommend I use? How did you like the taste compared to your current process using IDY and freezing the dough? If you werenít freezing some of your doughs for future use would you still be using SD?

Advice approved
Sapp
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on January 31, 2021, 11:52:05 AM
May 8th 2019:
18" room temperature ferment.
I seasoned my screens. While searching for the seasoning recipe I happened on a post by Sir Pete-zza, stating that it was very doable to bake an 18" pie on a 16" steel. I have now reached the size limit of my home pizza equipment. The pie released from the new screen, that I seasoned before the bake, ( my  wife was going to kill me, her eyes were burning!).

This was the post with the formula but not sure how to bring the jpeg over
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on January 31, 2021, 02:13:48 PM
Will,



Is this the one you recommend I use? How did you like the taste compared to your current process using IDY and freezing the dough? If you werenít freezing some of your doughs for future use would you still be using SD?

Advice approved
Sapp

Hi, sapp.
 Thanks for stopping by. They say imitation is the sincerest form of flattery. Before we get into your question, how did you like my very west coast pea tendril pie?
 Regarding sourdough pizza. Good questions. You know, with all the challenges, color, freeze ability, I really don't think sourdough skins gave me anything more than cachet. With all my toppings I can't detect a flavor difference. Maybe others have a more sensitive palate, (very possible) I am but a simple handyman! No, I don't think I would give up commercial yeast. Give me a few days, I am about to be a very busy man. I will find and post up the very last sourdough formula I was using. Thanks for your interest in my method! Smile... Ah. taking about color. In my last two pies, I tried something I like. I have always hated the dull color of my cornice. I tried straight oil a while back, hated that too. Straight water, Not a lot of help. Now, I add about a Tbs. of water to the residual oil in my dough container. I mix it into a thickish emulsion and paint the cornice. Works a treat so far!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on January 31, 2021, 03:25:00 PM
I did like the pea tendril pizza!  The grocery stores down here at the Jersey shore donít always carry the greatest products so I have to constantly order things or drive an hour to a Whole Foods or Wegmans.

Your SD comments are interesting and maybe I should focus on other things. I love the flavor it imparts my NP pies and honed my handling/fermentation/maturation process but these NY pies taste great too. To quote my wifeĒ you have aWFO that costs as much as a Subaru and all the time you could have made pizza that tastes this good in the Fín oven!Ē. I eventually want to kick up my whole grain to 20% and retry these pies in the WFO just at a lower temperature than I usually use it at.

Your cornice looks fine to me by the way and I have an aversion to white bread pizza.

Iíll post my next test on the thread entitled Gumbawill Wannabe if you would like to check in and comment
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on February 05, 2021, 10:22:41 PM


Your SD comments are interesting and maybe I should focus on other things.


Iíll post my next test on the thread entitled Gumbawill Wannabe if you would like to check-in and comment

hey, Sap. This is the last sourdough formula. Pretty close to what I do now with IDY. The only difference I see, I now use a T.F. of .085
https://www.pizzamaking.com/forum/index.php?topic=57647.msg581872#msg581872
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on February 05, 2021, 10:42:25 PM
Thanks Will. The recipe makes sense with other SDís I made.  I made some doughs today. Four were a riff on your IDY formula but I reduced yeast, replaced the sugar with more Malt. 2 hr bulk RT then in fridge for 40 hours at 37 degrees. Plan to do final RT ferment on Sunday for 6 hours.

The SD doughs were 15% Levain like yours. I upped the whole grains to 30% and did 1 hour at RT then balled and into wine cellar at 55 for 48 hours. I will take the dough out one hour before baking. The dough looks very similar to the picture in the link. We will see if this is a giant waste of time for a NY pie since your core recipe tastes great.

The 67% hydration you prescribe seemed wetter than usual today. My prior Gumbawill copycats have been somewhat hard to handle but give a great result. Had you experimented with other hydration levels?

I will post my results under Gumbawill Wannabe thread Sunday night.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on February 06, 2021, 05:50:26 AM
\.



The 67% hydration you prescribe seemed wetter than usual today. My prior Gumbawill copycats have been somewhat hard to handle but give a great result. Had you experimented with other hydration levels?

I will post my results under Gumbawill Wannabe thread Sunday night.

sourdough/pre-fermented doughs are always going to be wetter. That being said, sometimes I need to massage a little oil into my hands and ball the dough up once. Then it becomes very manageable, for the scaling and separating. I don't take notes, but I started around 65% I went up a couple of points to open the crumb a little. Now I am settled on 67%, if it's not broken don't fix it.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on February 08, 2021, 08:52:48 AM
Will, I have completed my Gumbawill inspired NY journey... sourdough, whole grain and NY style. The sourdough dough fermentation and maturation came in just right because I was following prior SD Neopolitan recipes . The whole grain was over30% if you include the starter. I also made your recipe but eliminated the sugar and doubled the malt.

Bottom line, I like the SD but then it tastes like my Neopolitan so I will stick with the riffs on your base recipe with IDY and sugar with changes that reflect my workflow

Recipe and a few of the pies in Gumbawill Wannabe Thread.

Next obsession is baguettes
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on February 08, 2021, 11:11:39 AM


Next obsession is baguettes

Nice. Sorry but I am not a whole lot of help on baguettes! Smile...
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on February 08, 2021, 07:51:16 PM
Now you are just playing with me. That looks pretty perfect for ďa simple handyman ď :chef
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on February 12, 2021, 04:41:19 PM
Now you are just playing with me. That looks pretty perfect for ďa simple handyman ď :chef

This is one of my original formulas. Yes, I fancy myself a formula developer/handyman. I know you're a whole grain fan. What about a semolina baguette? Enjoy!

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on February 12, 2021, 04:48:30 PM
Today we have a rare from fresh, room temperature ferment bake. Six dough balls came out of the mixer at 12:00 PM. Five of them were balled and went straight into the deep freeze. One was fermented on the counter for three hours. Then placed into the refrigerator. At 4:00 PM back to the counter for a 5:00 PM bake off.
Title: Now that is one even, smooth playing field!
Post by: GumbaWill on February 12, 2021, 05:55:43 PM
Today we have a rare from fresh, room temperature ferment bake.

Wow! I am speachless!


 
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on February 12, 2021, 06:47:51 PM
Those baguettes look beautiful. Semolina is delicious, the family would approve... half Sardinian and half from Basilicata emigrated to Brooklyn.

I may need baby steps because I have never formed baguettes and I donít usually work with Biga. Worth a try next week
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on February 12, 2021, 07:05:36 PM
Those baguettes look beautiful. Semolina is delicious, the family would approve... half Sardinian and half from Basilicata emigrated to Brooklyn.

I may need baby steps because I have never formed baguettes and I donít usually work with Biga. Worth a try next week

https://youtu.be/gnRWIgrelbA
Title: order up! Pain cheese with fresh basil
Post by: GumbaWill on February 22, 2021, 05:30:46 PM
Monday night, delight!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: billg on February 22, 2021, 05:51:00 PM
Beautiful Pies!!!!  What was your dough formula for those? 
Title: Re: order up! Pain cheese with fresh basil
Post by: piesofsatan on February 22, 2021, 09:27:09 PM
Monday night, delight!

BEAUTIFUL!!!!  :chef: :chef: :chef:
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on February 27, 2021, 06:45:59 PM
Plain cheese.

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on February 27, 2021, 08:39:37 PM
Beautiful Will. I think I am ready to graduate from Gumbawill Puzza School based on tonightís efforts. I will post in my separate thread. Iím ready to begin baguette school.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: hammettjr on February 27, 2021, 09:07:30 PM
Killin it Will. Beautiful pies...and I just now saw those baguettes!!

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on February 28, 2021, 12:50:14 AM
Beautiful Pies!!!!  What was your dough formula for those?

Page #9 Reply #160
https://www.pizzamaking.com/forum/index.php?topic=57647.msg654661#msg654661
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on February 28, 2021, 10:04:50 AM
Killin it Will. Beautiful pies...and I just now saw those baguettes!!

Riddle me this:
What time is it when Gumbawill makes two plain pies in a row?

Answer: Time to visit Sanson!

Matt, whenever you hit the spot, or send your wife, ask the manager to get one bag of unbromated All Trump, and sell it repack. I am going to do the same. Maybe, just maybe he will! 50 LB even if I go out of my way to get the natural (the green label is it?) Is just too much-specialized flour at one time for me. I would be glad to m=pay the premium repack price.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: hammettjr on February 28, 2021, 11:20:22 AM
A while back, in the warehouse days, I asked Sansone about AT un/un and they didn't carry it. They offered me KA Special.

Check out the website of Baker's Authority in Queens. They have a good selection of different items and they ship. I actually went through a 50lb bag of AT un/un, and am now working through 50lb of KASL. Looks like they repack KASL, but only the bromated AT.

https://www.bakersauthority.com/collections/flours/products/general-mills-all-trumps-flour-high-gluten-unbleached-unbromated

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on March 05, 2021, 06:27:36 PM
Pea tendril pizza revisited. (with changes to keep it interesting)
Pizza night.
Three cheese white pizza with pea tendril pesto. Ricotta, Pecorino Romano, and mozzarella.
https://youtu.be/6-F6Y_Kz8uE
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on March 12, 2021, 05:43:15 PM
Inspired by the best pizza in the world!
Brooklyn N.Y. The U.S.A.!
Fresh mozzarella & black olive. Simply delicious!
Title: Re: Check the melt on this pie! Gumbawill's
Post by: GumbaWill on March 19, 2021, 05:35:11 PM
Inspired by the best pizza in the world!



Title: Re: Check the melt on this pie! Gumbawill's
Post by: hammettjr on March 19, 2021, 10:40:06 PM
Whoa!! Details on that melt please Will. Gorgeous.

Title: Re: Check the melt on this pie! Gumbawill's
Post by: GumbaWill on March 20, 2021, 08:38:09 AM
Whoa!! Details on that melt please Will. Gorgeous.

Nothing extraordinary.

1. East coast blend 16 oz. **(Never frozen) I kept one package in the refrigerator after last Saturday's pilgrimage to Garden City.
2. 18" Pie
3. 8 oz. 7-11 base sauce. (uncooked few additions)
4. dough from frozen 48-hour cold defrost/ferment, three-hour bench warm-up.
4. Convection bake 550F for 5 minutes then spin 180 degrees and another 5 minutes.

Regarding Sansone. I did ask the manager about getting a bag of Un/Un and repacking. He seemed receptive. However, he said the flour comes in full pallet batches. Then he said if I wanted a bag he could get me one as a sample. They now have the repacked King Author 14% that's good enough for me.
Title: Re: Gumbawill's Holy Thursday plain
Post by: GumbaWill on April 02, 2021, 06:13:03 PM
Pizza night was moved to holy Thursday...
Title: Re: Gumbawill's, Bake on schedule, and still on point!
Post by: GumbaWill on April 09, 2021, 09:14:17 PM
I am very happy with the consistency of my bakes. I think I am ready to buy a ticket to Vegas! Do I need to be invited to the world pizza championship? (Pipe dream) I have a million of them!

Edited to add: Cheese with a light sprinkling of sweet Italian sausage crumbles.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Jon in Albany on April 09, 2021, 09:17:18 PM
I am very happy with the consistency of my bakes. I think I am ready to buy a ticket to Vegas! Do I need to be invited to the world pizza championship? (Pipe dream) I have a million of them!

Edited to add: Cheese with a light sprinkling of sweet Italian sausage crumbles.
That is one fine looking pie.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on April 09, 2021, 09:32:36 PM
Your pies always look very professionally round and well formed. Your acolyte is ready to join you in Vegas. Thanks to basically your formula but with less yeast and CF modifications, Iím basically making your pizza and have a repeatable and reliable process. Everybody loves it and I donít think I could make a better NY pie... 20%+/- IFY or SF. I froze two doughs out of six this time after cold ferment but before 6 hour second fermentation. I will see how they behave when I defrost and gauge time until ready
Title: Re: Gumbawill's, Friday night meat lovers
Post by: GumbaWill on April 16, 2021, 07:24:03 PM
18" of greasy goodness!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on April 16, 2021, 07:32:12 PM
Harvey Waxman
Head of Cardiology
Penn Medecine
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on April 16, 2021, 11:14:26 PM
Harvey Waxman
Head of Cardiology
Penn Medecine

The tall stranger hands the pizzaiolo his major medical card... "Can I get an angioplasty with that?"
Title: Re: Gumbawill is all stocked up! Loaded for bear, if you will.
Post by: GumbaWill on April 18, 2021, 07:51:43 PM
I hit the specialty Italian shop today. All stocked up!  Ten pies worth of mozzarella. High gluten four, #10 Can of ground tomato. Ezzo pepperoni. Plus a Gobbo charm, oil can, fresh ricotta, and A/P flour too!
No drooling, please!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on April 23, 2021, 05:39:13 PM
My pies are getting so consistent it's becoming boring to post them. However, I will anyway!
East coast blend Grande mozzarlla and ezzo peperoni. Parmiagaio before and after bake.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 02, 2021, 06:07:58 AM
I had myself a bit (okay a lot) of fun yesterday! I posted some more highlights of the fun in the "other foods" section.

Everyone, had a great time today! I got to see My nieces, JoJo and Maria, and best of all I got to cook with my great nieces Chetty & Gianna! I sent Chet and Gee home with certificates of achievement and some Pie and pizza dough to practice with at home.  They also made a take-home apple rhubarb pie and a pizza pie!

 
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 02, 2021, 05:27:18 PM
New, on the Roadside Pie King menu.
The Giana, homemade meatballs.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 02, 2021, 05:34:57 PM
I don't know? Does this qualify as a stuffed pizza? The filling, ricotta, spinach, Romano, and homemade meatballs.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: foreplease on May 02, 2021, 07:00:37 PM
I bet they think you are a card! Looks like a great time. Are they sisters or cousins?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: jkb on May 02, 2021, 09:15:56 PM
I don't know? Does this qualify as a stuffed pizza? The filling, ricotta, spinach, Romano, and homemade meatballs.


The Pizza Princesses.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 02, 2021, 09:46:23 PM
I bet they think you are a card! Looks like a great time. Are they sisters or cousins?

They are sisters. One year apart.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 04, 2021, 05:35:55 PM
The last of the dough I pulled from the freezer on Thursday morning for the Saturday baking extravaganza. Age, north of 120hrs. at this point. I stretched the skin straight out of the refrigerator. It worked just fine. That being said,a very different texture compared to my go-to 48 hr. skin. Not bad, different, it may be worth keeping this timing in the tool kit for a change-up now and again.  Also used the last of Giana's meatballs.
I submit the 120hr. Giana
Title: "Ultra Thin" Re: Gumbawill's N.Y. style "
Post by: GumbaWill on May 14, 2021, 06:30:39 PM
Hello, pizza Aficionados.
 The last batch of six dough balls I made came out of the mixer a little bit prematurely. This led to more bowl residue than normal. My usual 18" pie dough ball is between 615-620 grams. I ended with one out of six only weighing 530 grams. I planned to make a 16" pie out of it. Then today when pizza time arrived, I decided to just go with 18". wow, it worked very fine! I ended with an ultra-thin. I am talking Joe's on Carmine street thin pie! I am not sure what thickness factor 530 G @ 18" translates too, however, if I go with 530 @18" I will get 7 dough balls out of my formula instead of 6! I am down with one extra dough ball per batch!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: hammettjr on May 14, 2021, 07:09:39 PM
Wow, amazing!!

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Pete-zza on May 14, 2021, 07:28:19 PM
GW,

The thickness factor when using 530 grams of dough to make an 18Ē pizza is:

[(530/28.35)]/[(3.14159 x 9 x 9)] = 0.07466

So, yes, the crust will on the thin side. For comparison with Joe's, Andrew Bellucci says that Joe's uses a dough ball weighing 1lb 6 ounces (22 ounces) to make an 18" pizza (see Reply 12 at https://www.pizzamaking.com/forum/index.php?topic=66137.msg646666#msg646666). That translates to a thickness factor of 22/(3.14159 x 9 x 9) = 0.08646. However, the thickness factor for a Joe's 20" pizza is 25/(3.14159 x 10 x 10) = 0.07958. So, you were a little bit thinner than that.

Peter
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on May 14, 2021, 08:14:49 PM
YES Will, I like your direction on the thickness! Using your formula (more or less) and the stretching tutorial you posted, I steadily became more proficient and found myself cutting excess dough off after placing the stretched dough on the screen. The family loved the thinner pies and now Iím going for 7 doughs out of the old 6 dough formula. And it never hurts to have an extra dough because journeyman home cooks like myself will still tear one once in a while.

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on May 14, 2021, 08:16:28 PM
And all that greasy goodness really looks delicious!
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 14, 2021, 10:18:11 PM
GW,

The thickness factor when using 530 grams of dough to make an 18Ē pizza is:

[(530/28.35)]/[(3.14159 x 9 x 9)] = 0.07466
 However, the thickness factor for a Joe's 20" pizza is 25/(3.14159 x 10 x 10) = 0.07958. So, you were a little bit thinner than that.

Peter

That makes sense, I have only had Joe's 20" Pies. The long slender 20" slices are made to look even thinner than they actually are! I will consult with the wife about which thickness she prefers, then decide which way to go,
Title: Re: Gumbawill Nothing special pepperoni Friday night pie.
Post by: GumbaWill on May 21, 2021, 05:15:53 PM
This one has a little extra cheese than normal.
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: 9slicePie on May 21, 2021, 05:24:57 PM
^^ That pic looks like it was taken in the 90s  :-D
Title: Re: Gumbawill's N.Y. style saga The new era starts here 2021
Post by: GumbaWill on May 26, 2021, 08:58:41 AM
Hello, pizza lovers.
 After consulting with the production manager(my wife) It was determined that the dough weight for our standard 18" pie (The only size The Roadside Pie King offers) would be reduced to a thickness factor of .076, which translates to 550g. At the same time, I also reworked the hydration to a slightly lower 65% Attached for your use or misuse is the new reworked formula.
 Check out the massive 136 ounce/7 dough ball batch in the Bosch bowl! I am naming this rework of the dough formula...
                                                                     kitchenaid Killer!

I have a question, Does freezing diastatic malt have any ill effects?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on May 26, 2021, 11:20:46 AM
I get the dough ball size change but why did you decide to lower hydration and why the switch from All Trumps to KASL?
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on May 26, 2021, 12:50:55 PM
I get the dough ball size change but why did you decide to lower hydration and why the switch from All Trumps to KASL?

Hi, Sapp.
At 67% hydration + the amount of water in the oil, the dough was taking forever to come together. If I was not very careful how I added in the oil, the dough was susceptible to breaking down. On top of all that I was using what I felt was too much bench flour. My thinking is better to adjust the dough on the front side with a little less hydration. Todays dough was a dream to work with on the bench, with just a dusting of extra flour. Regarding A.T. The only one I can get conveniently is bromated. I would have to go out of my way to get the green bag, and then buy the whole 50lbs. Better for my lazy self to just get the 14% protein K.A.S.L. Smile...
Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: Sapp on May 26, 2021, 05:08:15 PM
Thanks.

I order small repacks from Penn Macaroni Company in Pittsburgh. I get the unbromated but I am also not price conscious. They sell Grande cheeses as well
Title: Re: Gumbawill's N.Y. style saga 2019
Post by: GumbaWill on June 11, 2021, 05:46:51 PM
I have to say, I am really liking the bite on this new thinner skin! Shaving off a couple of hydration points did not hurt either. In fact, I think it may be an improvement! https://www.facebook.com/will.falzon/videos/4030850313637319 (https://www.facebook.com/will.falzon/videos/4030850313637319)

1. The fledgling pizza pie emerges from the nest. 06/09/2021
2. Looking very sexy!

Title: Re: Gumbawill's N.Y. style saga 2019
Post by: GumbaWill on June 12, 2021, 01:33:32 PM
I have to say, I am really liking the bite on this new thinner skin! Shaving off a couple of hydration points did not hurt either. In fact, I think it may be an improvement!

1. The fledgling pizza pie emerges from the nest. 06/09/2021 (frozen)
2. Looking very sexy!

The hallmark of a true N.Y.C. street slice, re-heat ability!

Title: Re: Gumbawill's N.Y. style sourdough saga 2019
Post by: GumbaWill on June 18, 2021, 05:53:10 PM
Today's pizza Friday Chefs Special:
16" @ 500g Magerita pizza pie. I now have the formula formatted so I should end with all the balls the same size. As is evident by the browning of the N.Y. style stretched cornice, the whole pie was sitting on the 16" round steel. Noticeable difference from the 18" where the cornice is hanging off the steel only supported by the screen. The 8 oz. of sauce I use on the 18" was too much for my liking on the 16". Still a good bake all in all. Not a show stopper, just pretty okay.