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Author Topic: Matt's NY Pizza, by HammettJr  (Read 68271 times)

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Offline nickyr

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Re: Matt's NY Pizza, by HammettJr
« Reply #1240 on: October 06, 2019, 10:42:18 PM »
I'm actually not a big fan of acidic sauce. Maybe that explains my preference. Proceed according to your tastes  8)

Hah good to know!

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Re: Matt's NY Pizza, by HammettJr
« Reply #1241 on: October 06, 2019, 10:56:00 PM »
Thanks MR! I just blended the Cento whole peeled with an immersion blender and didn’t notice the skin or seeds. Am I just not paying attention?
They're in there, but you wont notice it.

I used unprocessed 7/11's with great results, that's a chunky sauce, but thin sauce  through a strainer just hits the spot.
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Offline exchicagogal

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Re: Matt's NY Pizza, by HammettJr
« Reply #1242 on: October 12, 2019, 06:21:33 PM »
I made the dough formulation that was recommended (3% sugar) and I liked it quite a bit. I think it will be my go to for 14 inch NY pies. There still needs to be some improvements with my process (cheese, sauce, bake times) but overall I enjoyed the pie. 

I planned on doing a same day RT rise, however after 1.5 hours the dough balls had puffed up nicely so I put them in the fridge for 4-5 hours and then used them cold. The dough actually was a lot easier to handle cold and basically streched it self out. I still need to work on getting my pies uniform like Matt's.

I used turkey pepperoni to limit extra oil.

I picked up a loaf of Bella Rosano cheese at Costco and I'm curious to see how that compares to the Boar's Head. At only 1.97 a pound, it was a steal, hopefully it is good quality. I'll be trying the formula again next week.

Even though, it isn't perfect I can't believe I am able to make this level of pizza out of my home kitchen now, thanks for all the help! I'm excited to keep trying to see if my bakes can get as uniform as some of the ones I've seen on this thread.

P.S: It will take me couple of posts to post all the pictures because my phone makes the images so big..
« Last Edit: October 12, 2019, 06:30:26 PM by exchicagogal »

Offline exchicagogal

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Re: Matt's NY Pizza, by HammettJr
« Reply #1243 on: October 12, 2019, 06:22:44 PM »
Here's a few more....

Offline exchicagogal

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Re: Matt's NY Pizza, by HammettJr
« Reply #1244 on: October 12, 2019, 06:25:07 PM »
And finally......

Here's the crisper I used instead of the screen.

https://www.amazon.com/dp/B0000D8CAO/?tag=pmak-20

 It worked fine.

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Offline hammettjr

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Re: Matt's NY Pizza, by HammettJr
« Reply #1245 on: October 12, 2019, 11:07:56 PM »
Very nice exchicagogal! That pan worked very well indeed.

I'm curious, what was the doughball weight per pizza?
Matt

Offline exchicagogal

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Re: Matt's NY Pizza, by HammettJr
« Reply #1246 on: October 13, 2019, 02:54:41 PM »
400 grams

Offline hammettjr

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Re: Matt's NY Pizza, by HammettJr
« Reply #1247 on: October 14, 2019, 08:16:28 PM »
Tried experimenting to reduce my dough thin spots following posting to the dough doctor and some additional discussion.

It failed.

Tried 2 doughballs, #1 was the control, #2 was the major experiment. Both doughs were part of a double-batch mix, which was mixed for about half my recent usual time (6 minutes vs 12).

Dough ball #1 was fingertip stretched aggressively as usual. Then knuckle stretched. I could see the thin spots develop under my fingertips.

Dough ball #2 was very carefully rolled using a small rolling pin. Then knuckle stretched. While the rolling pin seemed to create a consistent thickness, as soon as I started knuckle stretching I saw the dough give way to "spiderwebs" where it was an intertwined mesh with thin spots.

As both doughs kept shrinking back on me, I may try opening them in flour next week instead of oil.

A bunch of pictures below, in chronological order.

Matt

Offline hammettjr

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Re: Matt's NY Pizza, by HammettJr
« Reply #1248 on: October 14, 2019, 08:16:45 PM »
And here was the resulting pizza (doughball #2). (Doughball #1 was made into a bread.)

As far as flavor, I have no idea because I temporarily messed with my taste buds (long story). Based on what I could tell, it seemed like a good pie.

Note that the slice shown was from 7 o'clock on the pie, and was an even rolling pin thickness. The thin spots were around 12-2 o'clock.


« Last Edit: October 14, 2019, 08:39:42 PM by hammettjr »
Matt

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Re: Matt's NY Pizza, by HammettJr
« Reply #1249 on: October 15, 2019, 01:02:54 PM »
Matt, I interpreted this as push out with fingertips or even edge stretch, but not over the knuckles. What do you think, is it worth another try?


Matt;Typical causes are:Insufficient dough fermentation.Excessive dough fermentation.Insufficient dough absorption.Opening technique.Insufficient dough weight.From the looks of the opened skin I'm guessing insufficient dough fermentation is the problem here.If you want to see if it's technique use a rolling pin and carefully open the dough to within 2-inches of the full diameter, then complete the opening of the dough skin by hand.Tom Lehmann/The Dough Doctor
-Tony

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Offline wb54885

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Re: Matt's NY Pizza, by HammettJr
« Reply #1250 on: October 15, 2019, 07:01:34 PM »
I find it odd that the rolling pin produced—or uncovered?—so many small air bubbles as the dough was being pressed out. They look very contained, like the air is concentrated in such a small space that it can’t help but be a weak spot waiting to happen. Any thoughts?
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Offline PizzaJerk

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Re: Matt's NY Pizza, by HammettJr
« Reply #1251 on: October 15, 2019, 07:07:15 PM »
Tried experimenting to reduce my dough thin spots following posting to the dough doctor and some additional discussion.

It failed.

Tried 2 doughballs, #1 was the control, #2 was the major experiment. Both doughs were part of a double-batch mix, which was mixed for about half my recent usual time (6 minutes vs 12).

Dough ball #1 was fingertip stretched aggressively as usual. Then knuckle stretched. I could see the thin spots develop under my fingertips.

Dough ball #2 was very carefully rolled using a small rolling pin. Then knuckle stretched. While the rolling pin seemed to create a consistent thickness, as soon as I started knuckle stretching I saw the dough give way to "spiderwebs" where it was an intertwined mesh with thin spots.

As both doughs kept shrinking back on me, I may try opening them in flour next week instead of oil.

A bunch of pictures below, in chronological order.



Does your current recipe include oil? If so, when do you add it to the mix?

Offline hammettjr

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Re: Matt's NY Pizza, by HammettJr
« Reply #1252 on: October 15, 2019, 08:12:10 PM »
Matt, I interpreted this as push out with fingertips or even edge stretch, but not over the knuckles. What do you think, is it worth another try?

Thanks Tony. Could be. Maybe I could even use the rolling pin to full size and take my hands out of it almost entirely.

Matt

Offline hammettjr

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Re: Matt's NY Pizza, by HammettJr
« Reply #1253 on: October 15, 2019, 08:13:56 PM »
I find it odd that the rolling pin produced—or uncovered?—so many small air bubbles as the dough was being pressed out. They look very contained, like the air is concentrated in such a small space that it can’t help but be a weak spot waiting to happen. Any thoughts?

No idea, anyone have any guesses? Maybe overfermentation or improperly sealed doughball?
 
Matt

Offline hammettjr

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Re: Matt's NY Pizza, by HammettJr
« Reply #1254 on: October 15, 2019, 08:15:53 PM »
Does your current recipe include oil? If so, when do you add it to the mix?

Yes, 3% oil added after about a minute of mixing (in an attempt to get it when no dry flour is left  but before it's a single ball).
Matt

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Offline PizzaJerk

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Re: Matt's NY Pizza, by HammettJr
« Reply #1255 on: October 15, 2019, 08:46:33 PM »
That sounds like good protocol to me so I'm going to rule that out.

I had the same problem after switching to a weaker, unbromated flour. Recently, after adding a bit more time to the mix and adjusting my fermentation and warm up time I feel I have a beat on it.

~8-10 minute mix
~Rest for about an hour, then ball. (using one of the techniques I posted a video of) Sometime if it feels too slack depending on the temp inside my shop or humidity level, I will give it a fold. Just basically folding it like it has 4 flaps.
~Directly into the cooler for your desired amount of time
~Bring up to working temp for 2 hours or so. I have found this to be a big factor. Lately I have been taking the surface temp of the dough ball and have found that it has a nice balance of workability and strength around 65-68 degrees. Another experiment I have been doing (nothing new for anyone I'm sure) is after pressing it out initially, I let the skin rest a bit. The edge stretch is much more effortless as well as the knuckle stretch. The less force you have to use the better the resulting skin will be. I haven't had a thin spot in a few weeks now.

I do stretch on flour, not oil. Might make a difference, might not.
« Last Edit: October 15, 2019, 10:51:52 PM by PizzaJerk »

Offline norma427

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Re: Matt's NY Pizza, by HammettJr
« Reply #1256 on: October 15, 2019, 09:42:53 PM »
No idea, anyone have any guesses? Maybe overfermentation or improperly sealed doughball?


Matt,

I still try to figure out what might cause thins spots.  I still get them sometimes, whether the dough isn't fermented enough or over fermented.  Sometimes the dough balls open beautifully for a long time.

Norma

Offline Chicago Bob

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Re: Matt's NY Pizza, by HammettJr
« Reply #1257 on: October 15, 2019, 10:29:28 PM »
Perhaps it is all in the balling technique.
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Offline Irishboy

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Re: Matt's NY Pizza, by HammettJr
« Reply #1258 on: October 15, 2019, 10:36:37 PM »
I've had the same curse I've always figured it was some kind of in proper balling technique?


One thing that has helped was reducing time in balls and opening dough in more flour it seems to help bond the dough better if done without less the weight on the dough alone makes thin spots for me. Just what I've noticed with me,
Josh

Offline Chicago Bob

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Re: Matt's NY Pizza, by HammettJr
« Reply #1259 on: October 15, 2019, 10:41:29 PM »
Be aggressive when balling.
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