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Author Topic: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress  (Read 5619 times)

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Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #180 on: June 22, 2019, 08:34:36 PM »
I ended up buying a 5 lb bag of ezzo 30ish mm pre sliced. I dont like buying pre sliced but pennmac only has the 50ish mm in stick form. Also, found a place that makes their own pepperoni in house. Going to use it in next weeks bake.

Regular cheese and white pie for tomorrow.

Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #181 on: June 29, 2019, 06:03:16 PM »
No pizza this week but next week will be exciting....
Ezzo pep and AT bromated and malted flour ;D

Offline jkb

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #182 on: June 29, 2019, 07:11:19 PM »
No pizza this week but next week will be exciting....
Ezzo pep and AT bromated and malted flour ;D

Sauce and cheese?
John

Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #183 on: June 29, 2019, 07:50:42 PM »
Sauce and cheese?
Been saving the 7-11 and Saputo Gold for the A/T. ;D

Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #184 on: July 04, 2019, 03:55:02 PM »
I made a dough ball today using all trumps all bro's, bleach & maltated flour. I paid attention to the final dough temp it ended up being right on 79 using cold tap water.
Let it sit covered for a about 30-40 mins, did a little hand kneading until round and smooth (2-3 mins) then let it sit for 10 mins before balling it up and sentencing it to 3 days in a cold fridge.

The AT seems to perform well, it also seems to absorb a tad more than the Saskania HG I had been using.


Flour (100%):
Water (59%):
IDY (.30%):
Salt (1.9%):
Vegetable (Soybean) Oil (3%):
Sugar (1%):
Total (165.2%):
330.22 g  |  11.65 oz | 0.73 lbs
194.83 g  |  6.87 oz | 0.43 lbs
0.99 g | 0.03 oz | 0 lbs | 0.33 tsp | 0.11 tbsp
6.27 g | 0.22 oz | 0.01 lbs | 1.12 tsp | 0.37 tbsp
9.91 g | 0.35 oz | 0.02 lbs | 2.18 tsp | 0.73 tbsp
3.3 g | 0.12 oz | 0.01 lbs | 0.83 tsp | 0.28 tbsp
545.52 g | 19.24 oz | 1.2 lbs | TF = 0.08
« Last Edit: July 04, 2019, 04:08:32 PM by DreamingOfPizza »

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Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #185 on: July 05, 2019, 04:47:17 PM »
 Another dough ball made same formula more yeast. Trying matts .37 again but used cold tap water instead of lukewarm to try and control ferment level. Final dough temp was 82.


Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #186 on: July 08, 2019, 06:17:45 PM »
Heres my first bake using all trumps and 7-11... The all trumps is way easier to work with than saskania, holds up to fermentation much better. I felt I could stretch the skin as thin as I wanted. Baked texture was good and flavor of my 3 day dough was the best so far. Overall, these pizzas were my best tasting.

The use of .30% idy, mixing with cold tap water and refridgerating for 3 days gives me the crust flavor I have been imagining.

The ezzo pep is the best pep I have ever had... much better than anything Ive had at a pizzeria or grocery store.

The 7-11 tasted sooooo good. Better than 6 in 1 for sure... so much natural sweetness it really made the pie that much better.

The cheese is the 2 day and the pep is the 3 day.

What I will keep for next time
3 day .30% idy using cold tap water
7-11 strained about 8 oz for a 18 inch pie..
About 16 oz of cheese for an 18 inch

things that need improving are:
maybe crisping the bottom more, giving it more time direct on steel.


I tried to white balance as best I could with my phone....
« Last Edit: July 08, 2019, 06:33:51 PM by DreamingOfPizza »

Offline GumbaWill

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #187 on: July 08, 2019, 07:06:19 PM »

things that need improving are:
maybe crisping the bottom more, giving it more time direct on steel.

Wow these all look really good. These were all made the same day? That Enzo pepperoni does look very nice!

Offline hammettjr

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #188 on: July 08, 2019, 08:41:16 PM »
Please remind me what your bake protocol is. That's an interesting melt.

I'm not a topping guy, but holy pepperoni!  :chef:

Matt

Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #189 on: July 08, 2019, 09:53:19 PM »
Please remind me what your bake protocol is. That's an interesting melt.

I'm not a topping guy, but holy pepperoni!  :chef:
Pizza on screen for about 6 mins, direct on steel for 2 mins. 535 ish temp. Sometimes I broil with door open and pizza on peel trying to get the less cooked parts of the crust a bit more brown as a finish.

I hope thats a good interesting! :-D
Its saputo gold about 16 or 17 oz with 8 oz of strained 711 with just a tiny bit of water added.
 Also I moved my deck down a level so its the second down from broiler. I might move it back up next time.
« Last Edit: July 08, 2019, 09:56:51 PM by DreamingOfPizza »

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Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #190 on: July 08, 2019, 09:54:56 PM »
Wow these all look really good. These were all made the same day? That Enzo pepperoni does look very nice!

Thank you Gumba! Yes both made same day on sunday.
I really liked the Ezzo pep!

Offline invertedisdead

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #191 on: July 09, 2019, 01:30:30 AM »
That pepperoni pie looks epic!  :drool:
the proof is in the pizza

Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #192 on: July 09, 2019, 05:56:02 AM »
That pepperoni pie looks epic!  :drool:

Thanks! I was very happy with it!

Offline jkb

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #193 on: July 09, 2019, 05:14:44 PM »
Even I like Ezzo.
John

Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #194 on: July 09, 2019, 09:40:36 PM »
Even I like Ezzo.

I felt a little buyers remorse because I had to pay a little over 20 bucks to get it shipped but once I ate it I decided it was well worth it. I dont know if ezzo pep is used a lot in ny but it's just the type of pep I have been looking for. Canadas pepperoni options are pathetic, at least on the retail level.

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Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #195 on: August 16, 2019, 09:50:25 PM »
Took a bit of a break. I never shared the pies I made 3 weeks ago.... I got one pie planned for sunday.

Was a bit too saucy but thats ok I like it.
Getting flop again will do more direct deck time.
Crust flavor isnt what i achieved last time and I dont know why.

« Last Edit: August 16, 2019, 09:56:52 PM by DreamingOfPizza »

Offline DreamingOfPizza

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Re: DreamingOfPizzas Kitchen Nightmares- My NY Pizza progress
« Reply #196 on: August 20, 2019, 09:26:02 PM »
This is from the other day. Experimented with more yeast at 2 days in fridge. It was well fermented and very bubbly. Great dough flavor, fairly crisp. Crust color didnt turn out great for some reason maybe I could have gone another 45 to 1 min bake. Tried for a bit of a thicker rim and wife made me slice the cheese side skinny.
I have been happy with saputo gold it gives a nice melt and stretch and the flavor is pretty good too with the help of some romano.
« Last Edit: August 20, 2019, 09:52:29 PM by DreamingOfPizza »

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