New Park Pizza Dough... Flour Used?

[picard276]

I have been trying to figure out the hydration/flour used at New Park Pizza in NYC. They have an amazing slice, but i've been trying to figure out what flour they use. It seems like a high-gluten, (def not 00), probably in the 13.5+ range. I would guess sub 62% hydration.

If anyone has ideas... let me know!

[The Dough Doctor]

All Trumps? The single most popular flour used in NYC. It comes in at 14 to 14.5% protein content.
Tom Lehmann/The Dough Doctor

[hammettjr]

As the Doc said, All Trumps is a safe bet. If it's something else, its likely similar.

Not the answer to your question, but New Park is unique in that there's salt on the bottom of the crust. IIRC, they achieve this by tossing salt onto the floor of the oven.

[picard276]

the cheese is also super salty. I heard they throw some salt in the cheese as well. No idea about that. I'll give all trumps a shot, that would make a lot of sense but was just curious if they were doing something special (i've never tasted a slice with quite that taste). It's simply one of the best slices around and still only $17 for a full pie. Great spot!

I'm assuming on the all trumps it's the bleached and bromated (not the unbleached unbromated) flour.


THat's a cool fact about the salt on the bottom, maybe ill give that a shot too!

[norma427]

Picard276,

Agree that flour is probably All Trumps, bleached and bromated.  If you read this on the way back machine, can see that the home built oven and opened up gas valve that feeds directly in the oven chamber, and that baby really blows a flame.  How each pizza is baked can makes many different tastes in a pizza, along with different sauces, cheese/cheeses and other variables.  Also the salt thrown on the flour makes it salty.

https://web.archive.org/web/20080725074024/http://www.pmq.com/mag/2004september_october/lastingimpressions.php

When Chau and forum members went to New York, these were the photos I took, starting at Reply 252

https://www.pizzamaking.com/forum/index.php?topic=17885.msg175832#msg175832

You can also look though this thread for more photos.

https://www.pizzamaking.com/forum/index.php?topic=17885.0

Norma

[picard276]

thanks for the pictures and info. I didn't know they had that special gas oven either! Such great info.

[piesofsatan]

As the Doc said, All Trumps is a safe bet. If it's something else, its likely similar.

Not the answer to your question, but New Park is unique in that there's salt on the bottom of the crust. IIRC, they achieve this by tossing salt onto the floor of the oven.

God I love that salty crust so much!!

[hotsawce]

They throw salt on the oven floor, which is a modified oven with a live gas fire.

I personally think New Park is absolutely awful pizza. Did not enjoy my last couple of visits.

[picard276]

did the quality go down since covid?

Im curious.. what do you prefer? Most of the places people rave about i find very overrated. This is one of the few staples that seems to always be stable, affordable, and great.

[picard276]

can anyone confirm if they use polly-o cheese ?

[hammettjr]

can anyone confirm if they use polly-o cheese ?

Not sure. But we've had discussion here recently about how challenging Pollyo is to use. I know some pizzerias do well with it, but we all struggle to avoid it melting into a watery mess.

[picard276]

made 7 pies last night with polly-o. Some came out soup and some came out perfect. I know exactly what you mean.

[hammettjr]

Interesting...any idea why some came out great?

[picard276]

i put some of the cheese on a paper towel before i put it on the pizza which absorbed moisture. that seemed to make a little difference.


Also, using less cheese (obviously) makes it less watery.