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Author Topic: NY pizza with the Mighty Pizza Stone  (Read 2951 times)

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Offline Bert

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NY pizza with the Mighty Pizza Stone
« on: June 06, 2020, 08:08:09 AM »
I want to use the same dough recipe regardless if I am using the Mighty Pizza Stone in my home oven, gas or charcoal grill to bake NY style pizza. I started with below recipe in my home oven and planing to try it on my outdoor grills next and tweak it as necessary.

KABF bread flour
61% water
3% EVOO
2% salt
1% sugar
0.2% Dry malt extract
ADY.

Below is my first attempt in my home oven. Pre heated MPS with the broiler on high, baked for 5 minute with broiler on low for only last few minutes of the bake.  I heated MPS between bakes with broiler on high.

I like to get  feedback on each bake and any recommendations to improve on above recipe.
Bert

Offline Bert

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Re: NY pizza with the Mighty Pizza Stone
« Reply #1 on: June 06, 2020, 08:09:33 AM »
Few more pics
Bert

Online Pizza_Not_War

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Re: NY pizza with the Mighty Pizza Stone
« Reply #2 on: June 06, 2020, 10:03:42 AM »

KABF bread flour
61% water
3% EVOO
2% salt
1% sugar
0.2% Dry malt extract

ADY.

I like to get  feedback on each bake and any recommendations to improve on above recipe.
First those look great. Secondly why sugar & DME? I've found that I prefer to leave oil out of the dough. What pepperoni are you using?

Offline scott r

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Re: NY pizza with the Mighty Pizza Stone
« Reply #3 on: June 06, 2020, 10:09:48 AM »
I LOVE the look of that crust!

Offline texmex

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Re: NY pizza with the Mighty Pizza Stone
« Reply #4 on: June 06, 2020, 10:18:15 AM »
Bert, I've been following your instagram for years, and you have such consistent beautiful work with your Mighty Pizza Stone.  These NY style look fantastic.
Not to mention your beautiful use of Toum on other pies, (but I do mention it, because it is wonderful).
Reesa

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Offline erickso1

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Re: NY pizza with the Mighty Pizza Stone
« Reply #5 on: June 06, 2020, 11:24:38 AM »
What kind of pepperoni is that on the last couple pizzas?  Took me a bit to figure out they were really small circles on a normal size pizza and not normal circles on a really big pie. 

They look great btw. 

Offline Bert

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Re: NY pizza with the Mighty Pizza Stone
« Reply #6 on: June 06, 2020, 10:28:23 PM »
Thank you all,

First those look great. Secondly why sugar & DME? I've found that I prefer to leave oil out of the dough. What pepperoni are you using?

I thought I bought LDMP, instead I got DME, decided to use it anyway. I used hand sliced Boarshead pepperoni stick on the first pizza and Hormel mini pepperoni on the last one.


Not to mention your beautiful use of Toum on other pies, (but I do mention it, because it is wonderful).

Toum is a great topping, anything you add to it comes out amazing.
Bert

Offline nickyr

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Re: NY pizza with the Mighty Pizza Stone
« Reply #7 on: June 07, 2020, 12:52:49 AM »
Wow beautiful

Offline Bert

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Re: NY pizza with the Mighty Pizza Stone
« Reply #8 on: June 07, 2020, 07:04:44 AM »
Hereís a pizza from a previous bake where I used vegetable oil instead of olive oil and no DME. I canít tell if using different oil made any difference, but the small amount of DME shorten my baking time by a minute.

KABF bread flour
61% water
3% veg oil.
2% salt
1% sugar
0.28% ADY
Bert

Offline quietdesperation

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Re: NY pizza with the Mighty Pizza Stone
« Reply #9 on: June 07, 2020, 10:32:57 AM »
bert, i always look forward to your posts, beautiful work.
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

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Offline woodfiredandrew

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Re: NY pizza with the Mighty Pizza Stone
« Reply #10 on: June 07, 2020, 06:11:34 PM »
great looking pizza.. :drool:

Offline Bert

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Re: NY pizza with the Mighty Pizza Stone
« Reply #11 on: June 14, 2020, 01:16:34 PM »
bert, i always look forward to your posts, beautiful work.

Thank you QD
Bert

Offline Bert

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Re: NY pizza with the Mighty Pizza Stone
« Reply #12 on: June 14, 2020, 01:25:22 PM »
I used the same dough recipe as the one I used for making pizza in my home oven with MPS. Except I used 2% EVOO for this week bake on my gas grill with MPS. I targeted 5 minutes bake. I could improve top browning by removing gas burners diffusers and by using aluminum foil sheet on second rack.
Bert

Offline Bert

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Bert

Offline Bert

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Offline Bert

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Re: NY pizza with the Mighty Pizza Stone
« Reply #15 on: June 20, 2020, 09:15:38 PM »
Back on the gas grill. I got more heat by simply removing burners covers and covering second rack with a curved piece of aluminum foil. Used the same recipe except used H‑E‑B bread flour. Bake time varied from 2.5 minutes on the first pizza 4+ minutes on the last one,
Bert

Offline Bert

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Bert

Offline Chicago Bob

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Re: NY pizza with the Mighty Pizza Stone
« Reply #17 on: June 20, 2020, 10:03:47 PM »
What kind of pepperoni is that on the last couple pizzas?  Took me a bit to figure out they were really small circles on a normal size pizza and not normal circles on a really big pie. 

They look great btw.
have you been to your friendly local optamatrist lately my friends?  ,🙈
"Care Free Highway...let me slip away on you"

Offline Chicago Bob

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Re: NY pizza with the Mighty Pizza Stone
« Reply #18 on: June 20, 2020, 10:08:44 PM »
Bert, on this one I gotta go with the gas grill bakes. They win... by a long shot.   :chef:
"Care Free Highway...let me slip away on you"

Offline nickyr

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NY pizza with the Mighty Pizza Stone
« Reply #19 on: June 20, 2020, 10:49:03 PM »
Bert, on this one I gotta go with the gas grill bakes. They win... by a long shot.   :chef:
I donít think I agree with you Bob...both beautiful but I love the darkened spots on the MPS baked

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