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Author Topic: JD's NY  (Read 56375 times)

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Offline JD

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JD's NY
« on: October 13, 2014, 11:07:28 PM »
I'm making a lot of pizza lately and decided not to overload the daily update thread, so here goes nothing:

All 18in NY style, 6 min on steel.

1 - Cheese
2 - Pepperoni
3 - Buffalo chicken

Thanks for looking!
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

Offline CaptBob

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Re: JD's NY
« Reply #1 on: October 13, 2014, 11:26:31 PM »
Wow Josh!! Those look amazing!!!
Bob

Online norcoscia

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Re: JD's NY
« Reply #2 on: October 14, 2014, 06:49:05 AM »
Very nice JD, would you share you dough size, 550g or is that a bit more. I like your rim, I have been getting lazy and rolling my dough out before hand stretching. I like the look of yours much better. Bet they tasted great!
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline deb415611

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Re: JD's NY
« Reply #3 on: October 14, 2014, 06:50:48 AM »
nice Josh
Deb

Offline JD

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Re: JD's NY
« Reply #4 on: October 14, 2014, 08:45:48 AM »
Wow Josh!! Those look amazing!!!

Thanks Capt!



Very nice JD, would you share you dough size, 550g or is that a bit more. I like your rim, I have been getting lazy and rolling my dough out before hand stretching. I like the look of yours much better. Bet they tasted great!

For these I used a thickness factor of 0.09, so the dough-ball size was actually 650ish. I use a higher than "normal" thickness factor so that two slices fill me up. I definitely stretch by hand, I really enjoy doing it.



nice Josh

Thanks Deb!

JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

A D V E R T I S E M E N T


Online Chicago Bob

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Re: JD's NY
« Reply #5 on: October 14, 2014, 10:01:03 AM »
Excellent pizzamaking JD.....I`m glad you started your own thread.  :chef:
"Care Free Highway...let me slip away on you"

Offline JD

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Re: JD's NY
« Reply #6 on: October 21, 2014, 07:43:11 AM »
Only had time for slice pictures last night:

1) Cheese
2) Semi-loaded potato (Ranch, baked & sliced potatoes, bacon, mozz, cheddar, parsley, paprika)
3) Caesar chicken (Sliced chicken thighs stir fried in caesar dressing, creamy caesar base, caramelized onions, parm, mozz) <- A bit gimmicky

All 18" NY style on steel for about 4.5 minutes  :pizza:
« Last Edit: October 21, 2014, 07:47:57 AM by JD »
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

Offline jsaras

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Re: JD's NY
« Reply #7 on: October 21, 2014, 09:19:21 AM »
Looks legit. 
Things have never been more like today than they are right now.

Online Chicago Bob

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Re: JD's NY
« Reply #8 on: October 21, 2014, 09:41:21 AM »
Looks legit.
^^^  Better than my NY/Italian boys joint down the street.
"Care Free Highway...let me slip away on you"

Offline JD

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Re: JD's NY
« Reply #9 on: October 21, 2014, 10:58:51 AM »
^^^  Better than my NY/Italian boys joint down the street.
Looks legit.

Thanks Gents'
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

A D V E R T I S E M E N T


Offline gfgman

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Re: JD's NY
« Reply #10 on: October 21, 2014, 11:16:57 AM »
Great pies.  I'd eat those all day.  What flour do you like to use?

Offline jvp123

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Re: JD's NY
« Reply #11 on: October 21, 2014, 11:19:31 AM »
Very, very nice JD!  I'm a big fan.  Those look picture perfect.  :)

Are you using that Moby starter or bakers yeast?  I forgot sorry.
Jeff

Offline JD

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Re: JD's NY
« Reply #12 on: October 21, 2014, 11:46:25 AM »
Very, very nice JD!  I'm a big fan.  Those look picture perfect.  :)

Are you using that Moby starter or bakers yeast?  I forgot sorry.

Thanks Jeff, I use ADY but once my jar runs out I'm switching to IDY.

I absolutely love Moby starter for bread but haven't used it much for pizza.
« Last Edit: October 21, 2014, 11:49:19 AM by JD »
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

Offline JD

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Re: JD's NY
« Reply #13 on: October 21, 2014, 11:47:33 AM »
Great pies.  I'd eat those all day.  What flour do you like to use?

Thanks! I currently use All-trumps bromated. Sometimes I cut in 25% unbleached all-purpose flour. I'm still not sure which I like better.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

Offline jvp123

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Re: JD's NY
« Reply #14 on: October 21, 2014, 11:52:29 AM »
Thanks! I currently use All-trumps bromated. Sometimes I cut in 25% unbleached all-purpose flour. I'm still not sure which I like better.

Thinking of trying Power Flour next (anyone else have any thoughts on it?) - we don't get the bromated varieties here.
Jeff

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Offline kpaxfaq

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Re: JD's NY
« Reply #15 on: October 21, 2014, 02:53:40 PM »
Great looking pies!

Offline tinroofrusted

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Re: JD's NY
« Reply #16 on: October 21, 2014, 03:52:59 PM »
Keep doing whatever you're doing, JD. Those pizza are awesome!

Offline norma427

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Re: JD's NY
« Reply #17 on: October 21, 2014, 10:09:13 PM »
Josh,

Your pizzas look very good!

Norma

Offline JD

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Re: JD's NY
« Reply #18 on: October 22, 2014, 07:31:34 AM »
Thanks for all the positive feedback!
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

Offline JD

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Re: JD's NY
« Reply #19 on: November 09, 2014, 08:44:01 PM »
1 - Four cheese & green onions (garlic cream cheese base, mozzarella, provolone, feta)

2 - Chicken bacon ranch

Both 5 minutes on steel  :pizza:
« Last Edit: November 10, 2014, 07:51:28 AM by JD »
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

A D V E R T I S E M E N T


 

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