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Author Topic: Gumbawill's N.Y. style sourdough saga 2019  (Read 14005 times)

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Offline jkb

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #220 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.
« Last Edit: May 02, 2021, 09:18:45 PM by jkb »
John

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #221 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.

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #222 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

Offline GumbaWill

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"Ultra Thin" Re: Gumbawill's N.Y. style "
« Reply #223 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!
« Last Edit: May 14, 2021, 06:36:02 PM by GumbaWill »

Offline hammettjr

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #224 on: May 14, 2021, 07:09:39 PM »
Wow, amazing!!

Matt

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Offline Pete-zza

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #225 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

Offline Sapp

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #226 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.


Offline Sapp

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #227 on: May 14, 2021, 08:16:28 PM »
And all that greasy goodness really looks delicious!

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #228 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,

Offline GumbaWill

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Re: Gumbawill Nothing special pepperoni Friday night pie.
« Reply #229 on: May 21, 2021, 05:15:53 PM »
This one has a little extra cheese than normal.

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Offline 9slicePie

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #230 on: May 21, 2021, 05:24:57 PM »
^^ That pic looks like it was taken in the 90s  :-D
Lose = Be careful not to lose that.
Loose = The bolts are loose.
There = He is there now.
Their = They have their things.
They're = They're going to the mall.
To = They came to the house.
Too = That's too bad.
Two = 2.
Your = Your dinner is ready.
You're = I hope you're kidding.
Than vs. Then = If you score more points than the other team, then you will win the game.
Principal vs. Principle = The high school Principal is a man of principles.
Itís vs its = Itís beautiful in its own way.

Offline GumbaWill

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Re: Gumbawill's N.Y. style saga The new era starts here 2021
« Reply #231 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?
« Last Edit: May 26, 2021, 09:00:35 AM by GumbaWill »

Offline Sapp

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #232 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?

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #233 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...

Offline Sapp

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #234 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

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Offline GumbaWill

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Re: Gumbawill's N.Y. style saga 2019
« Reply #235 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!


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


Offline GumbaWill

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Re: Gumbawill's N.Y. style saga 2019
« Reply #236 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!


Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #237 on: Yesterday at 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.

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