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Author Topic: Suggestion for oven temp  (Read 429 times)

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Offline San Jose Dale

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Suggestion for oven temp
« on: September 24, 2019, 04:00:22 PM »
Tom,

I recently was able to get a new oven after leaving my WFO at my last house. The new oven is gas or wood, I ordered it with Saputo bricks. All my previous pizza making has been with Neapolitan dough, cooked in the WFO. I now have the flexibility to cook at lower temps controlling with gas. Some of my friends and relatives don’t really “get” Neapolitan pizza, their definition of pizza is more Dominos, Round Table, etc. So I though I start experimenting with Your NY Style formulation. My oven works all the way up to 900°, wondering what would be a good temp to cook your NY Style?

Dale

Offline shpedly

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Re: Suggestion for oven temp
« Reply #1 on: September 24, 2019, 05:32:44 PM »
In my home oven, its 550 on a baking steel for true NY thin crust. Do tell, whats the new oven?

Offline San Jose Dale

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Re: Suggestion for oven temp
« Reply #2 on: September 24, 2019, 06:25:15 PM »
I got the Fontana Forni Mangiafuoco. Been doing only Neapolitan so far.

Offline The Dough Doctor

  • Tom Lehmann
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Re: Suggestion for oven temp
« Reply #3 on: September 24, 2019, 08:18:28 PM »
I've had my best success with NY style pizzas using a baking temperature of 500 to 550F. If you don't mind your pizzas being a little softer and chewier bake at 700F.
Tom Lehmann/The Dough Doctor

Offline San Jose Dale

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Re: Suggestion for oven temp
« Reply #4 on: September 24, 2019, 08:59:11 PM »
Thanks much, will give this a try.

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Offline San Jose Dale

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Re: Suggestion for oven temp
« Reply #5 on: September 25, 2019, 06:30:13 PM »
One additional question, you mentioned differences in another thread about IDY vs ADY. For your recommended yeast amounts, since you call for IDY, I should add 25% if I use ADY? I realize it must be activated in water first, I have a big package I just bought and want to use.

Offline The Dough Doctor

  • Tom Lehmann
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Re: Suggestion for oven temp
« Reply #6 on: September 26, 2019, 12:57:57 AM »
For ADY use 1/3 more than you would if using IDY.
Tom Lehmann/The Dough Doctor

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