7 minute New York bake

[foreplease]

Beautiful pie, Pizzaman106. I wonder about the texture of that well-done rim - how would you describe it?

I'll take a stab while we wait for the answer: difficult to achieve, wickedly attractive, tastes like a sacred intention.

[Chicago Bob]

I turned my leftover pizza doughs into Sesame and Everything Seasoning Hoagie for a Philly Cheesesteak.

    Fu&$ yeah....

[Howitzer21]

Those look great. Would you mind telling me more? What weight are the doughballs you used for the rolls, oven temp, bake time?

Awaiting this answer as well...

[nanometric]

Those look great. Would you mind telling me more? What weight are the doughballs you used for the rolls, oven temp, bake time?

Wile U Wait...

https://www.richardeaglespoon.com/articles/how-to-hoagie

Haven't tried yet; on the 2do

[Smokin Pizza]

Do you have the recipe for this?

[Pizzaman106]

For one 6 inch Hoagie:



100 grams of bread flour

70 grams of water

2 grams of salt

0.3 gram of instant yeast



Mix for 10 minutes or until a relatively smooth dough forms. Bulk Ferment at room temp for 3 hours with a fold every hour. Once 3 hours is up, shape the dough into a ball tightly and let it bulk ferment in the fridge for 2 days. The dough should be doubled in volume.



Preshape the dough into a semi tight ball and let it rest at room temp for 1 hour. Then shape your dough like you would a baguette, spritz it with water and roll it in a pool of everything seasoning. Then proof your hoagie in a couche for 3 hours. Once you are ready to bake, score your hoagie with a blade lengthwise. Bake at 530 F on a sheet pan. Spritz your hoagie with water before you put it in the oven. Alternatively, if you have a combo dutch oven, you can just use that and cover the pan with the lid to generate steam that way. Bake it covered for 4 minutes, then remove the lid and continue baking until it becomes golden brown.

[Howitzer21]

65% hydration.

A few questions on your recent experiments, as it seems like you've modified the recipe over time.

- KA AP or Bread Flour?
- 64-65% HR seems like it's your sweet spot?
- 1.5% low diastatic malt?
- Oil %?
- Sugar %?
- Are you still doing ~60°F ferments?

Great looking pies. I'm trying to up my NYS game, baking steel is in the mail.
Thanks!

[Pizzaman106]

70% Hydration, 96 hour ferment, and 6 minute bake at 630 F.

[Jersey Pie Boy]

Could you notice the extra day in handling and/or texture?

[hammettjr]

One of the things I love about your pizza is that you're not afraid to put some cheese on!

Looks great 

[Pizzaman106]

One of the things I love about your pizza is that you're not afraid to put some cheese on!

Looks great 

Thank you! The cheese and sauce ratio is such a delicate dance for me and is what makes plain cheese pizzas the toughest pizza to make imo. I usually do moderate cheese levels to high sauce levels. But, depending on the rate of what the dough is fermented at and how I stretch it, impacts how much sauce and cheese I put on. More mature doughs typically have more thin spots than a dough that is younger in fermentation for me. I think what really separates the uber talented people from the rest is having the ability to judge your dough at any given time and to adjust. No two dough are the same. I am still learning this skill.

[Pizzaman106]

Could you notice the extra day in handling and/or texture?

More extensible and weaker gluten structure. It is so delicate that I need to stretch it out carefully to avoid excess thin spots.

[Pizzaman106]

A few questions on your recent experiments, as it seems like you've modified the recipe over time.

- KA AP or Bread Flour?
- 64-65% HR seems like it's your sweet spot?
- 1.5% low diastatic malt?
- Oil %?
- Sugar %?
- Are you still doing ~60°F ferments?

Great looking pies. I'm trying to up my NYS game, baking steel is in the mail.
Thanks!

No oil and sugar. 65% hydro and still 1.5% low diastatic malt. This was done at 34 F in the fridge for 3 days.

[Howitzer21]

No oil and sugar. 65% hydro and still 1.5% low diastatic malt. This was done at 34 F in the fridge for 3 days.

Thanks Pizzaman - I'm going to get some LDM to try in my next NYS, although I still wont be able to achieve 600°F+. 

[Pizzaman106]

70% Hydration, 6 minute bake at 625 F.

[Pizzaman106]

68% Hydration, 5.5 minute bake at 625 F.

[TXCraig1]

68% Hydration, 5.5 minute bake at 625 F.

I like that a lot. What sort of oven was it baked in?

[Pizzaman106]

I like that a lot. What sort of oven was it baked in?

Pizzamaster oven! I work at a bakery, so I cheat 😂.

[Pizzaman106]

Yukon Gold Potatoes, Garlic Confit cream, Sicilian Oregano, parsley, and Parmeggiano Reggiano.

[billg]

That's an awesome looking pie!!!!!