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Author Topic: Help opening a NY style pizza  (Read 463 times)

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Offline miv

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Help opening a NY style pizza
« on: June 14, 2020, 03:00:50 PM »
Hello all,

So I did the dough recipe from Tom(Thanks Tom  :)): https://www.pizzamaking.com/lehmann-nystyle.php
I used:
Divella 00 Pizza Flour,
63% Tap water at 90 F,
0.5% IDY ,
1.5% salt,
0.9% Olive oil(and some 0.2% more for coating),
no sugar
Cold ferment for 24h

However I couldn't open it correctly.
What I did:
Toke it out of the refrigerator for 2-3 or so hours to warm up.
The dough was really bubbly and smelled nice.
Then I spread some flour on my table and put some on my hands.
I put the dough on the table.
After that I started trying to make the outer edges(not sure how it's called, in italian pizza videos they
call it cornicione).
Next I tried rotating and extending the dough into a circle with my hands.
However I couldn't get it to expand easily in all directions.
In some places it will and it gets too thin. In other places it's too thick.
Also it felt like I had to use too much flour, the pizza was floury after baking.

Btw in one place, the recipe says "Wipe the dough balls with salad oil".
I toke that as olive oil, like coat them with a thin layer of olive oil.

Offline miv

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Re: Help opening a NY style pizza
« Reply #1 on: June 15, 2020, 06:18:40 PM »
Actually I was able to open fine today. I guess what I did wrong was not checking the temp of the dough,
before trying to open it. I mean, I just waited for 3hours, but since the dough was still covered in foil,
it couldn't get to room temp. So today: I left it for 1.5h with the foil and then I took the foil off
and measured the temp. I opened the dough when it was 21 C and it was really easy and
did not require that much flour either.

Offline CupnCharRoni

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Re: Help opening a NY style pizza
« Reply #2 on: June 16, 2020, 03:33:45 PM »
oke it out of the refrigerator for 2-3 or so hours to warm up.


This is way too long at room temp, you want the dough somewhere between 30 and 60f depending on what you're going for. I made this same mistake for quite a few bakes. You don't want the dough to actually reach room temp. Next time try 30-45 min out on the counter before trying to stretch it.  I see your second attempt went better at 21c, thats still a tad warm though.

The type of oil you use isnt too important, I wouldnt use evoo though. Salad oil is just cheaper and neutral. This is just to prevent a skin.

Offline miv

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Re: Help opening a NY style pizza
« Reply #3 on: June 16, 2020, 06:35:45 PM »
Hm, interesting. So what is the best temp for the dough to be stretched at?
From my tests - after 45 mins, it's like 16 C.

btw is it important to use room temp cheese/sauce, or maybe it's better for them to be cold?

Offline nhdalton

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Re: Help opening a NY style pizza
« Reply #4 on: June 29, 2020, 09:15:43 PM »
As I understand it, the dough temp should in the 55 F / 12 C range.

We use room temp sauce and toppings, but we'll put the cheese in the freezer for about 10 minutes to give it a nice chill.
I love pizza and pizza loves me.

Jim

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