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Author Topic: 7 minute New York bake  (Read 57757 times)

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Offline Pizzaman106

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Re: 7 minute New York bake
« Reply #500 on: August 30, 2023, 05:20:10 PM »
100% king arthur ap flour, 62% hydration, 3% oil, 0.036% yeast, fermented at room temp (68 F) for 25 hours. Baked at 660 F for 3.5 minutes.

Online Anton1

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Re: 7 minute New York bake
« Reply #501 on: August 31, 2023, 12:32:48 PM »
(I have a video of the whole process in case you want to see how the dough looks like, it was a 2 minutes hand kneading)

Link?
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Offline junep

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Re: 7 minute New York bake
« Reply #502 on: August 31, 2023, 12:55:53 PM »


As usual, it looks great!  I've been meaning to ask you, how are you fermenting at 69F rm temp - do you just have your air conditioner that low or?? I live in S. Oregon and up until two days ago we've been in the 90's to the low 100's. Also, Are you using sugar and/or  ldmp in your dough?  Thanks as always for the photos and input.

 June
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Offline Yuvalvv

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Re: 7 minute New York bake
« Reply #503 on: August 31, 2023, 04:22:35 PM »
Link?

I'll PM you so this thread remains on-topic :)
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Offline Pizzaman106

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Re: 7 minute New York bake
« Reply #504 on: August 31, 2023, 11:42:46 PM »

As usual, it looks great!  I've been meaning to ask you, how are you fermenting at 69F rm temp - do you just have your air conditioner that low or?? I live in S. Oregon and up until two days ago we've been in the 90's to the low 100's. Also, Are you using sugar and/or  ldmp in your dough?  Thanks as always for the photos and input.

 June

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Offline larchipov

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Re: 7 minute New York bake
« Reply #505 on: September 02, 2023, 09:04:47 AM »
Your pizzas look fantastic!  I have read through this thread and see that your yeast percentage is sometimes as high as .4 % and sometimes as low as .04%.  How you decide how much yeast to use for a given recipe?  I imagine its mostly based on your expertise but maybe you have some guidelines for aspiring pizzamakers like me?   Also, do you always use ice cold water in your recipes?  Thank you, Liz

Online kori

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Re: 7 minute New York bake
« Reply #506 on: September 02, 2023, 02:40:04 PM »
Your pizzas look fantastic!  I have read through this thread and see that your yeast percentage is sometimes as high as .4 % and sometimes as low as .04%.  How you decide how much yeast to use for a given recipe?  I imagine its mostly based on your expertise but maybe you have some guidelines for aspiring pizzamakers like me?   Also, do you always use ice cold water in your recipes?  Thank you, Liz
https://www.pizzamaking.com/forum/index.php?topic=26831.0

http://www.shadergraphics.com/

Second link was created by member Numerator based on/using the information from Craig's charts.

As mentioned (in the other thread) you should expect to make adjustments.
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Offline larchipov

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Re: 7 minute New York bake
« Reply #507 on: September 06, 2023, 07:18:21 AM »
Yes, I have started to use Craigs chart, shadergraphics and the pizza app upon kori's advice.  They are very helpful tools.  Pizzaman, do you use these guidelines too?  Thank you to all!  Liz

Offline pmancuso

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Re: 7 minute New York bake
« Reply #508 on: September 06, 2023, 04:51:03 PM »
100% king arthur ap flour, 62% hydration, 3% oil, 0.036% yeast, fermented at room temp (68 F) for 25 hours. Baked at 660 F for 3.5 minutes.
Pizzaman106, I've never done a room temperature rise.  What is your dough management for this pie.  How many balls, how long in bulk or just ball(s).
Pat

Offline mosabrina

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Re: 7 minute New York bake
« Reply #509 on: September 06, 2023, 07:22:23 PM »
Yes, I have started to use Craigs chart, shadergraphics and the pizza app upon kori's advice.  They are very helpful tools.  Pizzaman, do you use these guidelines too?  Thank you to all!  Liz

ooni app matches craig's charts but only to 0.1g increments which makes it not as precise for doing more than 24 hrs room temp. I use it and it works well. Or I use ooni app and then check the chart to get the exact value

Other option is to slowly raise and lower the number of fermentation hrs to get an idea how it is rounding the number

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Offline Pizzaman106

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Re: 7 minute New York bake
« Reply #510 on: September 07, 2023, 01:16:54 AM »
Pizzaman106, I've never done a room temperature rise.  What is your dough management for this pie.  How many balls, how long in bulk or just ball(s).

I manage the ambient ferments by using my air conditioner at home. I like for the ambient temp to be 68 F. I use 0.04% yeast for a 24 hour 68 F room temp ferment. I bulk the dough for 18 hours and ball it for 6 hours.

Offline larchipov

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Re: 7 minute New York bake
« Reply #511 on: September 07, 2023, 07:27:15 AM »
i will certainly check out the ooni app too. Thanks, Liz

Offline pmancuso

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Re: 7 minute New York bake
« Reply #512 on: September 09, 2023, 11:32:29 AM »
I manage the ambient ferments by using my air conditioner at home. I like for the ambient temp to be 68 F. I use 0.04% yeast for a 24 hour 68 F room temp ferment. I bulk the dough for 18 hours and ball it for 6 hours.

THANKS!
Pat

Offline nicoturned13

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Re: 7 minute New York bake
« Reply #513 on: September 19, 2023, 10:18:41 PM »
From a couple weeks ago.

Offline Pizzaman106

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Re: 7 minute New York bake
« Reply #514 on: September 21, 2023, 02:17:56 PM »
28 hour room temp dough (70 F), 63% hydration, 2% oil, 0.06% yeast. Baked at 620 F for 6 minutes. 490 gram dough ball stretched to 16.5 inches.

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Offline Robenco15

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Re: 7 minute New York bake
« Reply #515 on: September 21, 2023, 09:58:21 PM »
28 hour room temp dough (70 F), 63% hydration, 2% oil, 0.06% yeast. Baked at 620 F for 6 minutes. 490 gram dough ball stretched to 16.5 inches.

Whatís the allure or push for this room temp fermented pizza? Fwiw I do it all the time, I just never thought about it. Just a fun puzzle to solve?

Offline TXCraig1

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Re: 7 minute New York bake
« Reply #516 on: September 22, 2023, 08:46:56 AM »
Whatís the allure or push for this room temp fermented pizza? Fwiw I do it all the time, I just never thought about it. Just a fun puzzle to solve?

Here are some thoughts on it: https://www.pizzamaking.com/forum/index.php?topic=41039.0
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Offline Pizzaman106

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Re: 7 minute New York bake
« Reply #517 on: September 22, 2023, 05:25:51 PM »
Same specs as the last pie, but this was 435 grams stretched to 16 inches.

Offline Decoy205

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Re: 7 minute New York bake
« Reply #518 on: September 22, 2023, 07:29:58 PM »
Beautiful as usual.  Seems like you have a very solid process.  Are you doing anything different with the sauce or cheese these days?  Is there a preference on tomatoes or anything like that?

For NY style so far Grande cheese gets me the best results (obviously since thatís what they use at most places). Tomatoes seem to be a bit easier to find at least to me. Iíve tried a few easily obtainable cans that get me close enough to the stanislaus flavors. 
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Offline Pizzaman106

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Re: 7 minute New York bake
« Reply #519 on: September 23, 2023, 12:03:06 AM »
Beautiful as usual.  Seems like you have a very solid process.  Are you doing anything different with the sauce or cheese these days?  Is there a preference on tomatoes or anything like that?

For NY style so far Grande cheese gets me the best results (obviously since thatís what they use at most places). Tomatoes seem to be a bit easier to find at least to me. Iíve tried a few easily obtainable cans that get me close enough to the stanislaus flavors.

Sauce and cheese are still the same. Grande and Bianco DiNapoli tomatoes.

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