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Author Topic: Neo guy tries NY  (Read 8978 times)

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Offline wheelman

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Re: Neo guy tries NY
« Reply #40 on: April 26, 2012, 11:24:31 PM »
i got a box of stuff from PennMac including Bleached and Bromated All Trumps flour, whole milk Mozz, and Provolone so i made another NY attempt in my WFO tonight.  I made the dough 4 nights ago and kind of forgot about it until today when i balled it up.  it was fermenting at 64f.  the balls were 440 g. this time and they were probably a little over fermented.  i had a little trouble stetching them properly and they were a little thick at the edge and had some really thin spots.  i still have lots to learn about NY!  i baked the pies at 700 for about 3 min. 

Offline norma427

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Re: Neo guy tries NY
« Reply #41 on: April 27, 2012, 08:55:32 AM »
Bill,

Great looking NY pies in your WFO!  :)

Norma

Offline wheelman

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Re: Neo guy tries NY
« Reply #42 on: April 27, 2012, 09:26:23 AM »
thanks Norma! 

Offline TXCraig1

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Re: Neo guy tries NY
« Reply #43 on: April 27, 2012, 09:41:43 AM »
Looks like a beautiful crumb on that pie. Very nice.

CL
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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