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Author Topic: Need Advice On Shaping  (Read 117 times)

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Offline Bbqguy

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Need Advice On Shaping
« on: May 27, 2021, 02:07:17 PM »
Iím working on making New York style. I have the dough and itís flavor close to where I want it but the issue I have is in shaping it specifically forming the rim. I open up the skin and get it shaped pretty good and form the rim the way I think it would be but whenI cook it the rim turns out a lot wider than I thought it would be. How can I get the crust more in line with NY style.
I started out with nothing. I have most of it left.

Offline HansB

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Re: Need Advice On Shaping
« Reply #1 on: May 27, 2021, 02:49:06 PM »
Start by making the rim much smaller than you think it needs to be. It took me a while to figure that out. 😬
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Offline hammettjr

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Re: Need Advice On Shaping
« Reply #2 on: May 27, 2021, 03:01:56 PM »
Yep, the rim expands as it bakes. Make it super small and see. Maybe like the width of your finger.

Matt

Offline Bbqguy

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Re: Need Advice On Shaping
« Reply #3 on: May 27, 2021, 03:15:28 PM »
Thanks guys. At least the mistakes are still tasty.
I started out with nothing. I have most of it left.

Online 02ebz06

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Re: Need Advice On Shaping
« Reply #4 on: May 27, 2021, 03:16:09 PM »
When stretching, get fingers of both hands near the edge, push hands away from each other to stretch the rim, turn and repeat.
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

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Offline TurkeyOnRye

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Re: Need Advice On Shaping
« Reply #5 on: May 27, 2021, 03:31:33 PM »
Reducing hydration can help control dough expansion. Consider using a hydration in the mid-to-high 50s, if you aren't already. That is pretty common in the New York market.

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