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Author Topic: Essen1's NY-style pizza project  (Read 336094 times)

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Offline jkb

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Re: Essen1's NY-style pizza project
« Reply #2300 on: September 30, 2018, 08:09:05 PM »
How did you prep the tomatoes for the sauce? (Thinking of Craig's quick-canned fresh sauce, and your "reheat required").

I strained them and simmered down the liquid with half the tomatoes and added the uncooked to the cooked.  The reheat requirement is due to the cheese (Saputo Gold).  The current loaf doesn't have the usual melt and stretch.  It behaves like part skim only without the browning.
John

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2301 on: November 03, 2018, 09:05:17 PM »
Two beautiful specimens at 70% total HR at 580 grams each for a 16" size, maybe even 17".  75% TG 00 Artisan and 25% CM Type 100 flours were used.

One for tomorrow and the other after 48 hours.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2302 on: November 05, 2018, 01:09:26 PM »
70% HR turned out quite well...but the pie needed more cheese. I was kinda stingy on that for whatever reason.  :-[
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline norcoscia

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Re: Essen1's NY-style pizza project
« Reply #2303 on: November 05, 2018, 01:22:11 PM »
That looks mighty fine Mike - I might try a super high H20 next time.
Norm

Online CaptBob

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Re: Essen1's NY-style pizza project
« Reply #2304 on: November 05, 2018, 04:00:43 PM »
SWEEET looking pie Mike!!
Bob

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Offline jvp123

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Re: Essen1's NY-style pizza project
« Reply #2305 on: November 05, 2018, 06:19:59 PM »
Jeff

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2306 on: November 05, 2018, 08:15:50 PM »
Thanks, guys.

Since I have two dough balls, one was used yesterday (above pics), I figured why not a pesto chicken pie tonight. Maybe with some artichokes and cherry tomatoes thrown in to add a little character...

And,...with a little more cheese this time, as well.  ;D
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2307 on: November 09, 2018, 12:36:18 PM »
Just a plain pie...

Old school NY, I guess. From what I've seen and heard, it's making a comeback of sorts.  ;D

16" pie with 10 oz of mozza. 62% HR, 0.5% IDY, 2% oil, 2% sea salt, 1.5% sugar, no malt. 48 hrs.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline norcoscia

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Re: Essen1's NY-style pizza project
« Reply #2308 on: November 09, 2018, 12:41:18 PM »
Very nice work Mike, I'm predicting extremely long lines outside your shop!!!!!!!!
Norm

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2309 on: November 09, 2018, 01:56:00 PM »
Very nice work Mike, I'm predicting extremely long lines outside your shop!!!!!!!!

Thanks, Norm.

This one was just for fun. Dug up one of my older formulas and wanted to see how it holds up compared to the newer ones. It was a tad too tough. I might have overmixed it and in combination with a 48-hr fermentation the result was just average. Looked good though and the cheese amount was nice.

Regarding the shop, we're currently looking at a store to lease rather than buying since there are not that many places listed for sale at the moment.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

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Online foreplease

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Re: Essen1's NY-style pizza project
« Reply #2310 on: November 09, 2018, 03:49:56 PM »
Beautiful photos of a great looking pizza Mike. Somehow I donít think I have looked through your project thread much but will now.
-Tony
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Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2311 on: November 09, 2018, 09:13:53 PM »
Beautiful photos of a great looking pizza Mike. Somehow I donít think I have looked through your project thread much but will now.

Thanks, Tony.

By all means, read through it. There are some helpful tidbits in this thread.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Online CaptBob

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Re: Essen1's NY-style pizza project
« Reply #2312 on: November 09, 2018, 10:10:14 PM »

Just a plain pie.

Seriously?? You don't make "plain" pies my friend.....that's gorgeous....
« Last Edit: November 09, 2018, 10:12:17 PM by CaptBob »
Bob

Offline jvp123

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Re: Essen1's NY-style pizza project
« Reply #2313 on: November 09, 2018, 10:56:47 PM »
Awesome as always, Mike!  :chef:

BTW, did you replace the waring stone with the CA stone or did you place the the CA stone on top? 
I think I recall you put it on top --- but just wondering why since its such a small space to work in already?


Jeff

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2314 on: November 10, 2018, 12:54:36 PM »
Just a plain pie.

Seriously?? You don't make "plain" pies my friend.....that's gorgeous....

Compared to yours, they are plain...hehe.  ;D
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

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Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2315 on: November 10, 2018, 12:55:41 PM »
Awesome as always, Mike!  :chef:

BTW, did you replace the waring stone with the CA stone or did you place the the CA stone on top? 
I think I recall you put it on top --- but just wondering why since its such a small space to work in already?

Jeff,

I placed the CA stone on top of the Waring stone initially but now, for quite some time, I'm just using the CA stone.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline jvp123

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Re: Essen1's NY-style pizza project
« Reply #2316 on: November 10, 2018, 01:24:43 PM »
Jeff,

I placed the CA stone on top of the Waring stone initially but now, for quite some time, I'm just using the CA stone.

Wish it fit on our countertop.  It's too deep and would hang off the edge.
Jeff

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2317 on: November 10, 2018, 01:34:12 PM »
Wish it fit on our countertop.  It's too deep and would hang off the edge.

I had the same problem. Solved it by buying a cheap commercial stainless steel table. Oven fits perfectly and has room on all sides.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline jvp123

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Re: Essen1's NY-style pizza project
« Reply #2318 on: November 10, 2018, 01:41:28 PM »
I had the same problem. Solved it by buying a cheap commercial stainless steel table. Oven fits perfectly and has room on all sides.

Yeah I thought of that too, but can't figure out where to put it that makes sense given our space in and around the kitchen. 
Jeff

Offline hotsawce

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Re: Essen1's NY-style pizza project
« Reply #2319 on: November 10, 2018, 01:53:01 PM »
Both pies are stunning, Mike. After you mix and ball, are you going right into the fridge?

I have some of the TG flour coming and Iím going to start around 64 or 65% hydration based on your pies - though Iíd take that 62% any day of the week 🤤

How long were these baked for?

70% HR turned out quite well...but the pie needed more cheese. I was kinda stingy on that for whatever reason.  :-[

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