Gumbawill's N.Y. style sourdough saga 2019

[DreamingOfPizza]

Nice pie! Pepperoni looks great... still using hormel?

[GumbaWill]

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?

[GumbaWill]

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!

[DreamingOfPizza]

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.

[GumbaWill]

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?

[Chicago Bob]

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. 

[GumbaWill]

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"

[DreamingOfPizza]

Lookin good, Gumba! Nice cheese pie! Got any slice pics? 

[quietdesperation]

That's looks wonderful!

[Chicago Bob]

   it sure does! 

[vdempsey]

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! 

Vida

[GumbaWill]

Lookin good, Gumba! Nice cheese pie! Got any slice pics? 

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.

[invertedisdead]

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!

[GumbaWill]

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.

[DreamingOfPizza]

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?

[GumbaWill]

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!)

[DreamingOfPizza]

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?

[GumbaWill]

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.

[DreamingOfPizza]

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.

[GumbaWill]

T minus 90 minutes till take off. All preps done, pre launch check A okay. Pre heat ignition in T minus 22 minutes.