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Author Topic: Rudeness's First Run at NYC pizza  (Read 377 times)

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Offline Rudeness

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Rudeness's First Run at NYC pizza
« on: April 10, 2019, 11:45:15 PM »
First go at making pizza dough by hand the formula is something like

100flour/65water/.5yeast/2salt/1.5oil/2sugar

Mixed and kneaded dough by hand

I live in studio apartment and will be making pizza in small oven with a pizza pan from Target

Sauce is local italian pizza sauce from chicago suburbs "dealpo" or something and I will probably water it down. Cheese is a block of part skim mozz FROM DA JEWL-plan to chop it up when it's time to go.


I mixed dough tonight and let it rise in bowl for 2 hours then divided it into 4 balls to cold ferment for 48hrs - Pizza party ((table for one please!))is Friday

Below are some pictures of dough when it was first mixed and then after first rise and divided into doughballz

WISH ME LUCK FELLAS (and Norma) !!!



« Last Edit: April 11, 2019, 09:19:35 AM by Pete-zza »

Offline Rudeness

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Re: Rudeness's First Run at NYC pizza
« Reply #1 on: April 13, 2019, 02:43:12 AM »
the results are in - next time I need to increase thickness factor and weight of dough balls-had to stretch dough very thin but still turned out great!

cheese
pepperoni pineapple
white pizza
pepperoni and mushroom

Also want to make 18" not 14" pies next time!!

Not bad for first try - I don't think I have to worry about ordering pizza anymore!

Offline PizzAmateur

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Re: Rudeness's First Run at NYC pizza
« Reply #2 on: April 13, 2019, 03:23:28 AM »
My own creations may not be so good, but I haven't bought pizza in about 3 years.

Even my failures (and there have been/are many) teach me something and cost much

less (about 90% less) than anything I could buy that I would actually enjoy better.

Thanks for the post!

Offline DreamingOfPizza

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Re: Rudeness's First Run at NYC pizza
« Reply #3 on: April 15, 2019, 02:46:41 PM »
Very good first attempt! Keep at it. You will notice every time you make a pie it will improve a little. I strongly suggest you buy a pizza stone or steel for much better results.

What temp are you baking at and how long?

Offline Rudeness

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Re: Rudeness's First Run at NYC pizza
« Reply #4 on: April 15, 2019, 04:41:22 PM »
Very good first attempt! Keep at it. You will notice every time you make a pie it will improve a little. I strongly suggest you buy a pizza stone or steel for much better results.

What temp are you baking at and how long?


oven dial goes to 500 then broil I had the dial somewhere between those two and cooked the pizzas for 8 minutes until crust was golden

Trying again tonight with heavier dough balls and higher thickness factor - I will post pictures.

Thanks!

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Offline Rudeness

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Re: Rudeness's First Run at NYC pizza
« Reply #5 on: April 16, 2019, 10:25:31 AM »
I doubled the weight of the doughballs to 500g and the pizza came out too thick this time - going to try 350 next pizza - also didn't dilute the sauce this time and pizza came out too salty and I could probably use less cheese


Offline DreamingOfPizza

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Re: Rudeness's First Run at NYC pizza
« Reply #6 on: Yesterday at 02:37:53 AM »
For thickness factor you should use the dough calculator on this site. Its great for typing in exactly what thickness factor you want and calculating how much ingredients you will need. Judging from info thrown around here a NY slice can be anywhere from .10 to .070 thickness factor. It will save you alot of trial and error for getting the right amount of dough for the size and thickness you are looking for. For me it is an essential tool to have for a home pizza maket.

Offline PizzAmateur

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Re: Rudeness's First Run at NYC pizza
« Reply #7 on: Today at 01:11:15 AM »
For thickness factor you should use the dough calculator on this site. Its great for typing in exactly what thickness factor you want and calculating how much ingredients you will need. Judging from info thrown around here a NY slice can be anywhere from .10 to .070 thickness factor. It will save you alot of trial and error for getting the right amount of dough for the size and thickness you are looking for. For me it is an essential tool to have for a home pizza maket.

Sorry to pick on you DOP, but how does one determine the thickness factor they "want"?

I "have" determined my "thickness factor" by the amount of sauce/toppings I intend to add, but that has never given me a numerical digit that I could use.

Do I really need to measure the thickness of my dough to be able to use a "thickness factor"?

Or, the real question is, how do I correlate "thickness factor" to the pizzas that I make?  :-\ :)

Just another ignorant question from an ingnorant PizzAmateur.  ;D

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