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Author Topic: NY/NH style pies in the Carbon oven  (Read 767 times)

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Offline Jackie Tran

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NY/NH style pies in the Carbon oven
« on: August 16, 2021, 10:47:54 PM »
Really pleased with this pie and wanted to share it.  4min Carbon bake with stock stone at 750F.

Offline Jackie Tran

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Re: NY/NH style pies in the Carbon oven
« Reply #1 on: August 16, 2021, 11:06:01 PM »
I made a few calzones with some extra dough as well.  They were pretty good but I'll have to tweak the dough recipe a bit.

Offline scott r

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Re: NY/NH style pies in the Carbon oven
« Reply #2 on: August 16, 2021, 11:07:49 PM »
Looking great as usual. Nice to see you changing it up Chau, I was starting to worry that I had lost you to neapolitans forever!

Offline Jackie Tran

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Re: NY/NH style pies in the Carbon oven
« Reply #3 on: August 17, 2021, 11:08:20 AM »
Looking great as usual. Nice to see you changing it up Chau, I was starting to worry that I had lost you to neapolitans forever!

Thanks Scott.   You haven't lost me yet.  Just been obsessed about figuring out NP lately.  Been making some very good 4min pies lately. 

Offline scott r

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Re: NY/NH style pies in the Carbon oven
« Reply #4 on: August 17, 2021, 02:22:08 PM »
Im sure you have!

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Offline dedede

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Re: NY/NH style pies in the Carbon oven
« Reply #5 on: August 17, 2021, 04:04:30 PM »
I love this thread already. I will try to contribute later this week.

Excellent looking pies, Chau.

Offline Monkeyboy

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Re: NY/NH style pies in the Carbon oven
« Reply #6 on: August 24, 2021, 10:27:31 AM »
That Calzone looks fried - technique?

Offline Monkeyboy

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Re: NY/NH style pies in the Carbon oven
« Reply #7 on: August 24, 2021, 10:33:29 AM »
Yes - NY style can be done in a Carbon...as well as bar style!
NY was All Trumps and 3 day cold ferment.  Bottom burner on high, top burner off to start - then lower than low.  About 5 minute bake.
Bar was 1/2 All Trumps and 1/2 bread flour.  Started cook in a 12" x 2" deep Deep dish pan - removed and finished on the deck.


Offline Jackie Tran

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Re: NY/NH style pies in the Carbon oven
« Reply #8 on: September 04, 2021, 09:36:46 AM »
I took a left over NY dough that had been in the fridge a few days and baked it hot.  850F with a decent upper flame for 2m15s.nit was pretty good.

Offline Monkeyboy

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Re: NY/NH style pies in the Carbon oven
« Reply #9 on: September 13, 2021, 08:33:01 AM »
NY Pie
All Trumps Hi Gluten flour
64% hydration
310g dough ball - room temp ferment for about 6 hours, then fridge for 2 days.  Back to room temp for about 5 hours prior to baking.
Had Carbon oven at about 750 at launch, cut off top burner.  Geeked the top burner on 2x during bake, and the finish, for a few seconds.  Prolly a 5-6 minute bake total.
Tried Hormel Cup&Crisp pepperoni on this one.

Room for improvement = middle of the dough thickness was OK, but it got progressively thicker as you get to the outer crust.  Need to be more uniform in thickness...you can really go thin on this hi gluten dough!  and it can hold a good amount of sauce.




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Offline Jackie Tran

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Re: NY/NH style pies in the Carbon oven
« Reply #10 on: September 13, 2021, 12:15:24 PM »
Nice work Monkeyboy!

That Calzone looks fried - technique?


Definitely.   I just deep fry it in my wok.   100gm of dough per calzone.

Offline Jackie Tran

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Re: NY/NH style pies in the Carbon oven
« Reply #11 on: September 14, 2021, 09:04:52 PM »
Still needs a bit of tweaking but not bad.  820F stock setup, 3.5m bake.

Offline Jersey Pie Boy

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Re: NY/NH style pies in the Carbon oven
« Reply #12 on: September 15, 2021, 01:48:22 AM »
Nice Chau! 820 @ launch but turned down during bake?


Offline Jackie Tran

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Re: NY/NH style pies in the Carbon oven
« Reply #13 on: September 15, 2021, 06:29:46 AM »
Nice Chau! 820 @ launch but turned down during bake?

Ideally, you want to avoid adjusting the upper flame during the bake.  The upper flame is turned down prior to the bake and then left alone.

Offline brilunt

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Re: NY/NH style pies in the Carbon oven
« Reply #14 on: September 15, 2021, 12:44:21 PM »
NY style in my new Carbon. Bottom burner high, ~3min no top flame, finished with ~2min of low top flame. Far superior to using my conventional oven and stone.

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Offline Jersey Pie Boy

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Re: NY/NH style pies in the Carbon oven
« Reply #15 on: September 15, 2021, 12:55:20 PM »
Thanks Chau...I see. My only reference has been the BS, and maybe I'm not doing it right but if I turn down flame just before bake, I don't get the results I expect...I guess because it's one heat source doing all the work...am I right..or close to right :-D ?
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Offline Bill/SFNM

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Re: NY/NH style pies in the Carbon oven
« Reply #16 on: September 15, 2021, 01:03:25 PM »
Thanks Chau...I see. My only reference has been the BS, and maybe I'm not doing it right but if I turn down flame just before bake, I don't get the results I expect...I guess because it's one heat source doing all the work...am I right..or close to right :-D ?
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Bill,

Heat radiated down to the top of the pizza is not just a function of the flame size, but also of how much heat is stored in the dome which is a function of preheat time.

Offline Jackie Tran

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Re: NY/NH style pies in the Carbon oven
« Reply #17 on: September 15, 2021, 04:40:38 PM »
Thanks Chau...I see. My only reference has been the BS, and maybe I'm not doing it right but if I turn down flame just before bake, I don't get the results I expect...I guess because it's one heat source doing all the work...am I right..or close to right :-D ?
.

Right.   The Carbon is just a different oven entirely.   It will make more sense once you start baking with it.  In the Carbon you will use both the top and the bottom burners to heat your stone.  Once the stone reaches desired temperature, you'll adjust the top flame to match your desired cooking time and crust coloration

Offline Jersey Pie Boy

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Re: NY/NH style pies in the Carbon oven
« Reply #18 on: September 15, 2021, 06:24:39 PM »
Thanks Bill..makes sense especially with the top stone.


Chau, thanks yes...I'll enjoy playing with the Carbon down the road!

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