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Author Topic: Pizza Shark's Authentic New York Style - Photos - Challange Answered!  (Read 50465 times)

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Offline carl333

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Re: Pizza Shark's Authentic New York Style - Photos - Challange Answered!
« Reply #40 on: December 21, 2014, 04:18:21 PM »
You can refeigerate the extra dough balls and pull them out of the fridge three to four hours before you are ready to bake. Usually you can keep the dough balls in the fridge for five or six days. Sometimes it will actually improve the flavor, depending on the recipe.

Tks, should I reball at any time?
« Last Edit: December 21, 2014, 05:02:34 PM by carl333 »
Carl

Offline jsaras

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Re: Pizza Shark's Authentic New York Style - Photos - Challange Answered!
« Reply #41 on: December 21, 2014, 05:46:00 PM »
I would suggest changing the ADY to .25%.  If you skip the refrigeration for the same-day dough it will be teady for use in 3-4 hours.

Depending upon the temperature of your refrigerator the remaindet of the dough could be used 48-90 hours later.
Things have never been more like today than they are right now.

Offline rtfritz

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worst dough ive tried off pizzamaking forum.

Offline pythonic

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Re: Pizza Shark's Authentic New York Style - Photos - Challange Answered!
« Reply #43 on: June 15, 2015, 06:56:57 PM »
worst dough ive tried off pizzamaking forum.

It's a wet dough.  Did you use the right flour?
If you can dodge a wrench you can dodge a ball.

Offline Tfitz0313

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Re: Pizza Shark's Authentic New York Style - Photos - Challange Answered!
« Reply #44 on: January 09, 2016, 09:50:25 PM »
Shark...
Thank you for the amazing recipe and tips...the pizza turned out exquisite! Not too bad for a beginner I think!
« Last Edit: January 10, 2016, 10:30:27 AM by Pete-zza »

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Offline Glutenboy

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Re: Pizza Shark's Authentic New York Style - Photos - Challange Answered!
« Reply #45 on: January 10, 2016, 03:54:58 PM »
The smile says it all!  ;D
Quote under my pic excludes Little Caesar's.

Offline bigMoose

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Re: Pizza Shark's Authentic New York Style - Photos - Challange Answered!
« Reply #46 on: January 11, 2016, 10:01:13 AM »
The smile says it all!  ;D
Yes it does! ... and that is one of the biggest joys in cooking!  The smiles of those on the receiving end!  Well done Tfitz.  :pizza:
All the best, Dave

Offline Pizza Shark

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Re: Pizza Shark's Authentic New York Style - Photos - Challange Answered!
« Reply #47 on: January 14, 2016, 07:04:37 PM »
Tfitz0313... I am glad to hear you had great results from this old post of mine.  Quite frankly, a few months ago I asked Pete-zza to delete this thread from the forum as I have learned so much more since I posted that and am now making better pizzas today thanks to the advice of others here.  That being said, those pizzas look fantastic, everyone is happy enjoying great pizza with simple store-bought or locally-sourced fresh sauce ingredients.  It's time to move up to store bought King Aurther Bread Flour instead of all purpose flopur and a 3-day cold rise/ferment.  Of course, all of us will be here to make your learning curve as fast as possible.  The day wil quickly come that you can't even consider buying a pizza anywhere as your's will be exceed about that can be purchased.  By the way... Where in Ohio are you?  I grew up east of Cols in Granville, Ohio.  I haven't been back there or in Ohio for 20 years.   
« Last Edit: January 14, 2016, 07:09:25 PM by Pizza Shark »

Offline Pizza Shark

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Re: Pizza Shark's Authentic New York Style - Photos - Challange Answered!
« Reply #48 on: January 16, 2016, 08:54:25 PM »
What a difference 10 more years makes listening to the advice of others on this forum!  For some reason my most recent "explosive dough" post comes up blank where I wanted to post this but I utilized some of the suggestions others left on that post and take a look at this...  Thank you all as that crazy puff is now history.         

Offline Jackie Tran

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Re: Pizza Shark's Authentic New York Style - Photos - Challange Answered!
« Reply #49 on: January 16, 2016, 09:45:21 PM »
That pie looks great.  Nice job pizza shark.

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Offline Tfitz0313

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Re: Pizza Shark's Authentic New York Style - Photos - Challange Answered!
« Reply #50 on: March 25, 2016, 04:47:22 PM »
Thanks for the kind words everyone, has been so much fun making them...I'm sorry it's been so long, been so busy with the kids and some issues that came back I forget to check back.
Anyway, I been using bread flour for homemade pitas so I will now have to try it with pizza ;) my husband has been so impressed he doesn't want to just order anymore(our pizza place is almost an hour drive sometimes lol)
Pizza shark, do you have a link to the 3 day process? Is it just letting it sit in the fridge for that long to rise?
I actually currently live in Murrieta, CA...never been to Ohio. Lived In Florida and Texas previously.

Offline Fiorot

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Re: Pizza Shark's Authentic New York Style - Photos - Challange Answered!
« Reply #51 on: January 06, 2018, 03:52:24 PM »
I know this Thread is old but I thought I would leave my experience I had making this dough since I read this thread just the other day.   Being new to making dough I have been primarily making dough with 55-58 hydration.  The only dough higher in hydration I have made is the LB Spomoni Gardens Sicilian outlined in the Pizza Bible.  With a hydration of 69% it just about pours in to the pan.  And stretching and folding is quite an experience.  Using wet hands helps but Pizza Shark says to use oiled hands.   Something to try.   Anyway I made the dough using the percentages outlined above by Pete ZZZ but I took the advice and dropped the Hydration to 64%.   I followed the rest perfectly and I can report the KA loved the experience. It only got slightly warm.  This was a wet dough but it passed the finger test perfectly .  I made 3 balls and let them stay out for 3 hours.  They were more than doubled by that time and I pressed them down and put in the fridge.  Taking the advice of Pizza Shark I put my stone on the floor of the oven and I used a pan on the next rack as I did not have another stone.  The results was a foldable slice as thin as I have ever made.  Truly NY Thin Style.  I cheated and had the semolina but was too scared to use it because the dough was very soft and thin when stretching.  Yes I resorted to Corn Meal.   Maybe next time.   Also I used the RD Supremo NY Blend and took Harry Hallers advice and put Romano mixed it.  I will definitely  make this again.   
« Last Edit: January 06, 2018, 03:54:09 PM by Fiorot »

Offline 02sbxstr

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Re: Pizza Shark's Authentic New York Style - Photos - Challange Answered!
« Reply #52 on: January 06, 2018, 05:12:51 PM »
Not sure about your claim of 650 - 700 temps is accurate. If you  have any data, I'd like to see it. When you turn you oven on, with the stone on the bottom, the oven will heat it's interior.  Depending of the heat capacity of the stone, it will get warmer. Your description of your oven assumes that burner heat all has to go through the stone, but in fact much heat is convected around the stone. And even if all the heat below the stone had to go through it, the stone could only heat up to the air temp beneath it. It's the 2nd law of thermodynamics. As my thermo professor told us in sophomore classes -- you can't get a cold beer out of the refrig unless you plug it in. You can't get more heat from a source unless you up the source.

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