Author Topic: How much sauce and cheese do you use on your NY style pizza?  (Read 9582 times)

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Offline sodface

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Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #225 on: October 31, 2016, 09:47:16 PM »
Thanks Roy and Norm. Carl, I like the looks of your slice.

I changed up a few things on the last two pies:

- Dropped hydration from 61 to 56%
- No sugar
- Salt up to 2.5% from 1.75%
- Cheese up to 10oz from 8oz
- I did not form a rim before opening the dough, the whole skin was the same thickness (mostly, still got thicker toward the outside).
Carl

Offline invertedisdead

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Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #226 on: October 31, 2016, 10:14:53 PM »
I tried 10 oz recently, gave it more of a cheese bite.
What's your 17" dough weight Carl?
Ryan

Offline sodface

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Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #227 on: October 31, 2016, 10:37:26 PM »
I tried 10 oz recently, gave it more of a cheese bite.
What's your 17" dough weight Carl?

I'm going to call it 582g.  That was the sum of the ingredients anyway, I don't usually weigh the dough ball before opening and I've only made single dough balls the last couple of bakes so I had no dividing to do, so no weighing.

I use my 18" screen as a guide when I'm opening the skin and both these last two were a full 18" on the counter before transferring to the peel, topping and then transferring to stone.  I take them out and back on to the screen to cool and now I have a half inch of screen visible all around - so I've got some shrinkage happening somewhere.  I think it contracts a little on the peel maybe especially when you do little test shakes to make sure things aren't sticking.
Carl

Offline invertedisdead

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Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #228 on: November 18, 2016, 02:20:02 PM »
This is 8 oz Saputo mozzarella using the slicing side of a box grater and an entire 14oz can of drained, blended whole peeled tomatoes on a 17" .075 TF dough.
Ryan

Offline hammettjr

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Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #229 on: November 18, 2016, 10:01:39 PM »
This is 8 oz Saputo mozzarella using the slicing side of a box grater and an entire 14oz can of drained, blended whole peeled tomatoes on a 17" .075 TF dough.

Looks a little underdone  ;) how'd it bake?
Matt

Offline invertedisdead

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Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #230 on: November 18, 2016, 10:14:55 PM »
Looks a little underdone  ;) how'd it bake?

I was pretty unimpressed with what I was trying, also the pie launched a bit cold and was getting those ugly bubbles that ruin the look of a plain slice, plus it baked too long and the rim dried out. I'm going to try a finer grate with the same amount (1g per square inch) and see what happens.
Ryan


Offline jkb

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Re: How much sauce and cheese do you use on your NY style pizza?
« Reply #231 on: November 28, 2016, 04:23:18 AM »
Looks a little underdone  ;) how'd it bake?

Yeah, I would have gone another 6 or 7 minutes.