Matt's NY Pizza, by HammettJr

[Josh123]

Michael, who makes these screens, isn’t secretive about it. I can connect people with him if so desired. I don’t really use them at my pizzeria anymore, as I’ve adjusted my dough/melt to just the peel, but the difference between these and regular screens is night and day. Much better if you’re gonna use a screen.

[jkb]

Michael, who makes these screens, isn’t secretive about it. I can connect people with him if so desired. I don’t really use them at my pizzeria anymore, as I’ve adjusted my dough/melt to just the peel, but the difference between these and regular screens is night and day. Much better if you’re gonna use a screen.

So you're back up and running?  I hope so.

[hammettjr]

So you're back up and running?  I hope so.

While we wait for his reply, here's a link to a pie he recently posted that's 20" baked in a deck oven:

https://www.pizzamaking.com/forum/index.php?topic=26286.msg654804#msg654804

[hammettjr]

Ok, here is a summary of some of things I've learned, confirmed, or have started to learn over the past couple months.

9) Open the dough cool!
I dont know how I forgot to include this one earlier, but I open my dough after only 40-45 minutes at winter room temp of 69. The result is a doughball around 52 degrees. I think this is one of the factors that's helping me avoid thin spots.

[nickyr]

9) Open the dough cool!
I dont know how I forgot to include this one earlier, but I open my dough after only 40-45 minutes at winter room temp of 69. The result is a doughball around 52 degrees. I think this is one of the factors that's helping me avoid thin spots.

I’ve been noticing this too!

[piesofsatan]

9) Open the dough cool!
I dont know how I forgot to include this one earlier, but I open my dough after only 40-45 minutes at winter room temp of 69. The result is a doughball around 52 degrees. I think this is one of the factors that's helping me avoid thin spots.

Ooooh, good call!! I feel like I've totally seen guys at pizza spots just grab a dough right out of the lowboy fridge and stretch as opposed to it being sitting out room temp.

 

Michael, who makes these screens, isn’t secretive about it. I can connect people with him if so desired. I don’t really use them at my pizzeria anymore, as I’ve adjusted my dough/melt to just the peel, but the difference between these and regular screens is night and day. Much better if you’re gonna use a screen.

I'd love to get in touch - but would it matter that I only need a couple?

[hammettjr]

Ooooh, good call!! I feel like I've totally seen guys at pizza spots just grab a dough right out of the lowboy fridge and stretch as opposed to it being sitting out room temp.

 
I'd love to get in touch - but would it matter that I only need a couple?

Tom had always said to have the dough warm AT room temp, which many people (including me) misinterpreted as having it warm TO room temp. And he recommended opening the dough in the range of 50-55 degrees. Too cold and you get bubbles, too warm and it may overstretch and have thin spots.

...

Thats kindof the question for the guy. I tend to think he's not in the business of doing small orders, or shipping small orders. Thats my thinking on me picking up a bunch (once I venture out again) and shipping them myself to anyone who's interested.

Its funny though, of the various places in my town that we order from for my kids, my favorite uses a regular screen, not the mesh. I had some a couple nights ago and I'm tempted to experiment without bench flour again. They have an interesting light fried crisp that I'm assuming is from opening in oil.

[robz]

It's natural to believe if we had a screen like matt's, we could make pizza like matt but it's really the 10k or so hours matt has spent experimenting, taking notes and driving incremental improvement that allows him to make picture perfect ny pizza. As Matt has hinted, I'm sure he could achieve the same results without a screen.

Ive been making pizza for years. I grew up eating at Lucia's and Gloria's pizza.  For me its more about the nostalgia then thinking the screens will make a huge difference.  But the undercarriage is very distinct when using a mesh screen.

[PizzaSean]

Ive been making pizza for years. I grew up eating at Lucia's and Gloria's pizza.  For me its more about the nostalgia then thinking the screens will make a huge difference.  But the undercarriage is very distinct when using a mesh screen.

Hey robz - I'm just curious, are you refering to Gloria's (aka The Gloria) in Carroll Gardens or is it some place else?

[SHB]

@hammettjr

Matt what thickness factor have you been using on your latest pies?

[hammettjr]

TF is a funny concept because on its own it won't determine how thick an undercrust is. But I'm in the range of 0.09-0.0925...last weekend was 400 grams for 14".

[SHB]

TF is a funny concept because on its own it won't determine how thick an undercrust is.

By that do you mean its also dependent on rim size? Or is there could be something I don't know about TF.

Thanks

[hammettjr]

By that do you mean its also dependent on rim size? Or is there could be something I don't know about TF.

Thanks

Yes, not exactly my area of expertise, but I think there are several factors including rim size, hydration, fermentation, and maybe a bit of opening technique.

A while back there was an informal survey around people's ideal TF for NY style, and it gravitated towards 0.085, with a good amount of people less than that and only few above it. But I suspect my dough at 0.0925 is thinner than many who use less dough. I dont have (or seek) a light & airy undercrust.


 

[SHB]

Yea I like a Joes type slice so on the thin side. But I wanted to try and go thicker with a bit more sauce and you're looks right on point. I usually go .08-.085. Trying .095 out and dial back from there.

[robz]

Hey robz - I'm just curious, are you refering to Gloria's (aka The Gloria) in Carroll Gardens or is it some place else?

No I’m referring to the Gloria’s in Forest hills. It was originally open in Main Street flushing clothes for many years and then re-opened in Forest Hills. It’s an excellent slice of pizza

[Fiorot]

Yea I like a Joes type slice so on the thin side. But I wanted to try and go thicker with a bit more sauce and you're looks right on point. I usually go .08-.085. Trying .095 out and dial back from there.

I find it hard to believe that a 0.01 thickness factor can make any difference when I think it is impossible to open 2 balls exactly the same to that decimal point.  Don't get upset but if there is a case of over thinking I think this is one.  It's a Pizza not an engineered item using a micrometer.

[hammettjr]

I find it hard to believe that a 0.01 thickness factor can make any difference when I think it is impossible to open 2 balls exactly the same to that decimal point.  Don't get upset but if there is a case of over thinking I think this is one.  It's a Pizza not an engineered item using a micrometer.

I agree that consistently opening the dough (size/shape/rim size etc) isn't easy, and has a big impact. It's a lot easier when using a standard screen as you know the size/shape will be the same.

But thickness of the crust has a huge impact on overall flavor and melt. IF one is able to be fairly consistent in their stretch, a 0.01 TF change in dough weight will absolutely make a difference.

[SHB]

I find it hard to believe that a 0.01 thickness factor can make any difference when I think it is impossible to open 2 balls exactly the same to that decimal point.  Don't get upset but if there is a case of over thinking I think this is one.  It's a Pizza not an engineered item using a micrometer.

One decimal point but a 12% difference. I do notice a difference in the dough ball size compared to my normal recipe. T-minus 3 hours, we shall see!

But thickness of the crust has a huge impact on overall flavor and melt.

I'm glad you brought up the melt because that's one of the driving forces in the change.