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Author Topic: Essen1's NY-style pizza project  (Read 350546 times)

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Offline HansB

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Re: Essen1's NY-style pizza project
« Reply #2360 on: December 04, 2018, 07:26:32 AM »
Balled this morning. Mike, do you use pan release in them? I'm afraid not to.  :-D
Hans

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2361 on: December 04, 2018, 11:03:40 AM »
Balled this morning. Mike, do you use pan release in them? I'm afraid not to.  :-D

Hans,

Nice! I hope you left the lids ajar for a bit to prevent condensation.

Yes, I use a really thin film of oil in them.
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 HansB

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Re: Essen1's NY-style pizza project
« Reply #2362 on: December 04, 2018, 11:57:48 AM »
Hans,

Nice! I hope you left the lids ajar for a bit to prevent condensation.

Yes, I use a really thin film of oil in them.

These are RTF so I don't. I do if I CF.
Hans

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2363 on: December 06, 2018, 01:51:48 PM »
These are RTF so I don't. I do if I CF.

Ah, okay.

How do you like them so far?
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 HansB

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Re: Essen1's NY-style pizza project
« Reply #2364 on: December 06, 2018, 03:30:32 PM »
Ah, okay.

How do you like them so far?

I like them much better than plastic bags as they hold the shape better. Usually for small (250g) dough balls I use them upside down.
Hans

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Offline bobbysands

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Re: Essen1's NY-style pizza project
« Reply #2365 on: December 06, 2018, 07:21:55 PM »
Alright guys and gals. Just want to report some findings. I know this is a thread on NY style, but I know the thread also talks about the WPO-500 oven as well. This is a great tool for the NY style pie, along with the 18x18x1" stone from California Pizza Stones.

First I want emphasize the fact that I love the oven every bit as much as I did when I first got it a couple weeks ago. It's KILLER! Built like a tank and is the REAL DEAL when it comes to making NY style pies. Same with the stone! Thanks to Mike, I started straight away using the CPS stone. (After the initial break in, I've never had the original stone in the oven.)

Here are some of my findings for a 360g Ball, 57% hydration, making a 15-1/2 - 16" (haven't worked out the TF)

COOK TIME 5-1/2 to 6 minutes @ 575F (depending on the "depth" of the preheat)

1) Preheat both Upper and Lower coils to 580-ish
2) Set timer for 3 minutes
3) Load pie, close door then turn off Lower coil for 2 minutes... then turn it back on for the remaining cook time
4) When the bell dings (after 3 minutes total) rotate the pizza 180-deg
5) Close door and set timer to 2-1/2 minutes (leaving both upper and lower coils ON)
6) After a 1-1/2 minutes rotate pizza in order to brown the rim crust evenly. (this will take some experimenting with hotspots)

After you've baked the first pie OR if you have the oven sitting there at 580 for a while, you might need to leave the bottom coil OFF a little LONGER than 2 minutes. Again, keep checking the bottom and you'll learn not to burn the bottom.

Here are some shots of a Pie I made today, including the original dough ball. BTW, I use the BOSCH Universal Plus mixer. I LOVE that thing too! Also, I lightly oil the plastic container and place the dough ball straight into the container. 3 day CF.

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2366 on: December 06, 2018, 07:31:09 PM »
Alright guys and gals. Just want to report some findings. I know this is a thread on NY style, but I know the thread also talks about the WPO-500 oven as well. This is a great tool for the NY style pie, along with the 18x18x1" stone from California Pizza Stones.

First I want emphasize the fact that I love the oven every bit as much as I did when I first got it a couple weeks ago. It's KILLER! Built like a tank and is the REAL DEAL when it comes to making NY style pies. Same with the stone! Thanks to Mike, I started straight away using the CPS stone. (After the initial break in, I've never had the original stone in the oven.)

Here are some of my findings for a 360g Ball, 57% hydration, making a 15-1/2 - 16" (haven't worked out the TF)

COOK TIME 5-1/2 to 6 minutes @ 575F (depending on the "depth" of the preheat)

1) Preheat both Upper and Lower coils to 580-ish
2) Set timer for 3 minutes
3) Load pie, close door then turn off Lower coil for 2 minutes... then turn it back on for the remaining cook time
4) When the bell dings (after 3 minutes total) rotate the pizza 180-deg
5) Close door and set timer to 2-1/2 minutes (leaving both upper and lower coils ON)
6) After a 1-1/2 minutes rotate pizza in order to brown the rim crust evenly. (this will take some experimenting with hotspots)

After you've baked the first pie OR if you have the oven sitting there at 580 for a while, you might need to leave the bottom coil OFF a little LONGER than 2 minutes. Again, keep checking the bottom and you'll learn not to burn the bottom.

Here are some shots of a Pie I made today, including the original dough ball. BTW, I use the BOSCH Universal Plus mixer. I LOVE that thing too! Also, I lightly oil the plastic container and place the dough ball straight into the container. 3 day CF.

Bob,

That's an awesome looking pizza! Congrats!

Yes, it takes a little time to get to know the oven and all its characteristics, but you're well on your way. It should keep getting better, especially when you start dabbling around with higher temps and hydrations.
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 bobbysands

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Re: Essen1's NY-style pizza project
« Reply #2367 on: December 06, 2018, 07:33:24 PM »
Bob,

That's an awesome looking pizza! Congrats!

Yes, it takes a little time to get to know the oven and all its characteristics, but you're well on your way. It should keep getting better, especially when you start dabbling around with higher temps and hydrations.

Thanks Mike. Hope this is helpful for anyone who recently purchased the oven or is thinking about getting one.

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2368 on: December 06, 2018, 07:57:57 PM »
Thanks Mike. Hope this is helpful for anyone who recently purchased the oven or is thinking about getting one.

Bob,

If it isn't then I don't know what is.
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 hammettjr

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Re: Essen1's NY-style pizza project
« Reply #2369 on: December 06, 2018, 08:06:55 PM »
Alright guys and gals. Just want to report some findings...


Great post and pizza! Really like that folded slice!!
Matt

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Offline Dangerous Salumi

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Re: Essen1's NY-style pizza project
« Reply #2370 on: December 06, 2018, 08:12:16 PM »

Here are some shots of a Pie I made today, including the original dough ball. BTW, I use the BOSCH Universal Plus mixer. I LOVE that thing too! Also, I lightly oil the plastic container and place the dough ball straight into the container. 3 day CF.

Impressive. Nice work
Have a Dangerous day!


ďThey say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.Ē  - George Shea, Chairman, Major League Eating

Offline bobbysands

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Re: Essen1's NY-style pizza project
« Reply #2371 on: December 06, 2018, 10:36:12 PM »
Impressive. Nice work

Great post and pizza! Really like that folded slice!!

Thank you!

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2372 on: December 19, 2018, 10:22:51 PM »
Plain New Yorker...

This one was very good.

Light, airy, crisp with a slight pull and chew. Very nice. Baked at 575įF for 8 minutes. 3-day CF dough (24hrs bulk, the rest balled.
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 #2373 on: December 19, 2018, 10:45:27 PM »
Here's the corresponding formula:

GramsOunces
Total Flour (100%)
1292.8
45.6
Preferment (0%)
0
0
Flour  (100%)   
1292.8
45.6
Water (65%)
840.32
29.64
Yeast (0.375%)
4.85
0.17
Salt (2.5%)
32.32
1.14
Oil (2%)
25.86
0.91
Sugar (0%)
0
0
Other Malt (2%)
25.86
0.91
Other  (0%)
0
0
Other  (0%)
0
0
Single Ball
550
19.4
Sauce TF = (0)
0
Cheese TF = (0)
0
Dough TF = (0.0855)
Number Dough Balls = 4
Pizza Size = 17 inches
Date Mixed =
Date Baked =
NOTES:
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 CaptBob

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Re: Essen1's NY-style pizza project
« Reply #2374 on: December 19, 2018, 11:05:38 PM »
It just doesn't get better than that!!!! :chef: :chef: :chef:
Bob

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Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2375 on: December 19, 2018, 11:09:04 PM »
Thank you, Sir!

It was a pretty good pie.

Even the highly critical other half of me liked it, but only with the addition of, of course, serranos. smh.  ;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

Online Jersey Pie Boy

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Re: Essen1's NY-style pizza project
« Reply #2376 on: December 19, 2018, 11:19:07 PM »
It looks really great, Mike!

Offline jvp123

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Re: Essen1's NY-style pizza project
« Reply #2377 on: December 19, 2018, 11:54:27 PM »
Looks great? Mike!  :chef:  4 - 17Ē pies! :o
Jeff

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2378 on: December 20, 2018, 12:00:34 AM »
Thanks guys!

Yes, four 17" pies. Gave a couple away and still have one in the fridge but I think it has outlived its window.
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 foreplease

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Re: Essen1's NY-style pizza project
« Reply #2379 on: December 20, 2018, 12:14:27 AM »
Thank you, Sir!

It was a pretty good pie.

Even the highly critical other half of me liked it, but only with the addition of, of course, serranos. smh.  ;D
It looks and sounds very much like one of my local takeout favorites. I would describe their rim as very chewy/lots of pull.


Iím curious about your yeast amount. Obviously it worked quite well. It was also good of you to share your formula. I, with way less experience than you, just made one of the versions of the Apizza Sholls dough. The yeast amount was about 1/10th of yours with a similar work flow. 4 S&Fs at 40 minutes before bulk CF being the biggest difference I find. Well, that and the malt you used. Can you explain why they both work well? Here is a rim and crumb shot.



-Tony
Enjoy every sandwich. - Warren Zevon

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