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Author Topic: Essen1's NY-style pizza project  (Read 370765 times)

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Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2620 on: February 07, 2019, 03:06:45 PM »
Hi Mike took some dough to work cooked in our oven. 550 degrees. The pizza took 9 minutes nice and crisp.

Good stuff, Larry! Love the look of the pie.

That's an interesting oven, btw.
Mike

“All styles of pizza are valid. I make the best I’m capable of; you should make the best you’re capable of. I don’t want to make somebody else’s pizza.” ~ Chris Bianco

Offline thezaman

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Re: Essen1's NY-style pizza project
« Reply #2621 on: February 07, 2019, 03:30:29 PM »
Good stuff, Larry! Love the look of the pie.

That's an interesting oven, btw.



 12 shelves that rotate. we can cook 24 16 inch pizzas.

Offline Little bean

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Re: Essen1's NY-style pizza project
« Reply #2622 on: February 07, 2019, 05:36:47 PM »


 12 shelves that rotate. we can cook 24 16 inch pizzas.

I bet you could use another with how busy you are.

Offline thezaman

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Re: Essen1's NY-style pizza project
« Reply #2623 on: February 07, 2019, 09:40:03 PM »
larry, if you're looking for a test subject, my son has eaten quite a bit of ny pizza and I'm sure would love to volunteer his opinion   :P


  that would be helpful these experiments are creating a lot of extra calories. fortunately at work the vultures surround and attack experimental pizza.

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2624 on: February 09, 2019, 01:02:24 AM »
Cut from an 18” pie

Leftover GM BF. Not bad.

Crisp, foldable but lacked chew a bit, albeit being light and airy AF.  ;D
Mike

“All styles of pizza are valid. I make the best I’m capable of; you should make the best you’re capable of. I don’t want to make somebody else’s pizza.” ~ Chris Bianco

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Offline Jersey Pie Boy

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Re: Essen1's NY-style pizza project
« Reply #2625 on: February 09, 2019, 10:15:17 AM »
They look great Mike! Uh, I don't think Peter has AF listed in the glossary of abbreviations yet  >:D >:D

Online jkb

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Re: Essen1's NY-style pizza project
« Reply #2626 on: February 09, 2019, 11:02:23 AM »
They look great Mike! Uh, I don't think Peter has AF listed in the glossary of abbreviations yet  >:D >:D

Auto Focus, right?
John

Offline Pete-zza

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Re: Essen1's NY-style pizza project
« Reply #2627 on: February 09, 2019, 12:14:45 PM »
They look great Mike! Uh, I don't think Peter has AF listed in the glossary of abbreviations yet  >:D >:D
Bill,

And you won't even though I am seeing such coarse language all over the internet.

Peter

Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2628 on: February 09, 2019, 01:30:48 PM »
Bill,

And you won't even though I am seeing such coarse language all over the internet.

Peter

Coarse language?? Peter, please!

AF stands for “as foretold”, as in “To such a degree it was foreseen in prophesy”

So, everybody calm downnow!  ;D
Mike

“All styles of pizza are valid. I make the best I’m capable of; you should make the best you’re capable of. I don’t want to make somebody else’s pizza.” ~ Chris Bianco

Offline iLLEb

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Re: Essen1's NY-style pizza project
« Reply #2629 on: July 10, 2019, 05:10:08 AM »
Could you restate your latest recipe, bake time - temp - was this bulk then balled or balled and refrig 48H?

*edit
This is made without starter?

In general, but foremost in the pizza bible - if my recipe includes a starter, do you reduce the starter yeast amount of the general recipe ?

If the starter states 0.4g yeast and the recipe with starter states 2.2 g yeast, do you put 0.4+2.2 or 0.4+1.8?

« Last Edit: July 10, 2019, 05:13:09 AM by iLLEb »

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Offline Essen1

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Re: Essen1's NY-style pizza project
« Reply #2630 on: July 11, 2019, 03:08:06 PM »
Could you restate your latest recipe, bake time - temp - was this bulk then balled or balled and refrig 48H?

*edit
This is made without starter?

In general, but foremost in the pizza bible - if my recipe includes a starter, do you reduce the starter yeast amount of the general recipe ?

If the starter states 0.4g yeast and the recipe with starter states 2.2 g yeast, do you put 0.4+2.2 or 0.4+1.8?

Here’s my current formula for a 13” / 325gr dough ball:

Flour:            186 gr  100%
Water:           126 gr    68%
Yeast (IDY):       1 gr   0.5%
Salt:                  5 gr.  2.5%
Oil:                    4 gr.    2%
Sugar:                2 gr.   1%
Malt:                   2 gr.   1%

For some reason my iPad won’t let me copy & paste from the dough calculator, so excuse the uneven look.

I usually do 24 hrs bulk, then 24 hrs balled cold fermentation and give the dough about 2 hours to reach 60-65F once out of the fridge but that really depends on ambient temp. I usually bake at around 600 - 625F, sometimes a bit higher so actual bake times vary. Sometimes they run around 6-8 minutes. Your oven might bake differently so keep an eye on the pie in the oven.

Regarding the yeast amount, subtract the 0.4gr from the total amount of the formula, so 1.8gr would be correct.

Hope that helps.
« Last Edit: July 11, 2019, 03:09:57 PM by Essen1 »
Mike

“All styles of pizza are valid. I make the best I’m capable of; you should make the best you’re capable of. I don’t want to make somebody else’s pizza.” ~ Chris Bianco

Offline quietdesperation

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Re: Essen1's NY-style pizza project
« Reply #2631 on: July 11, 2019, 03:18:08 PM »
Mike, any updates on the restaurant?  wish you well!
"Is that a pie fit for a king
A wondrous sweet
And most particular thing?" - sweeney todd

Offline iLLEb

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Re: Essen1's NY-style pizza project
« Reply #2632 on: July 12, 2019, 03:19:57 AM »
Here’s my current formula for a 13” / 325gr dough ball:

Flour:            186 gr  100%
Water:           126 gr    68%
Yeast (IDY):       1 gr   0.5%
Salt:                  5 gr.  2.5%
Oil:                    4 gr.    2%
Sugar:                2 gr.   1%
Malt:                   2 gr.   1%

For some reason my iPad won’t let me copy & paste from the dough calculator, so excuse the uneven look.

I usually do 24 hrs bulk, then 24 hrs balled cold fermentation and give the dough about 2 hours to reach 60-65F once out of the fridge but that really depends on ambient temp. I usually bake at around 600 - 625F, sometimes a bit higher so actual bake times vary. Sometimes they run around 6-8 minutes. Your oven might bake differently so keep an eye on the pie in the oven.

Regarding the yeast amount, subtract the 0.4gr from the total amount of the formula, so 1.8gr would be correct.

Hope that helps.

I find it fairly hard to make doughballs with high hydration, do you have any special tactics to ball the dough at fairly high hydration %? It seems above 65% i get a bit more trouble.

I currently have 48 hours in balls in the fridge. Do you think there is an noticeable difference with 24+24 or 48?

How do you measure the temperature of the doughball? presumably the measure should be done in the middle of the doughball not the outside?

Your pies look amazing.

The worst thing is obviously my oven as it is does not go higher then 250 celcius. Im looking forward to the time i can buy an oven that reaches 350 to 500 celcius.

When is America going to the metric system and celcius? This is just ridiculous to read :P I have to google every fahrenheit temp to cel :P

 

Offline HansB

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Re: Essen1's NY-style pizza project
« Reply #2633 on: July 12, 2019, 09:46:43 AM »
I find it fairly hard to make doughballs with high hydration, do you have any special tactics to ball the dough at fairly high hydration %? It seems above 65% i get a bit more trouble.



This is the method I use:


« Last Edit: July 12, 2019, 08:38:24 PM by HansB »
Hans

Offline Fiorot

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Re: Essen1's NY-style pizza project
« Reply #2634 on: July 12, 2019, 06:56:02 PM »
Thank you for the video !

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Offline Jackitup

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Jon

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Online foreplease

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Re: Essen1's NY-style pizza project
« Reply #2636 on: August 14, 2019, 12:05:53 AM »
JPB, this post by Irishboy and the couple of responses below it are what I tried to explain in my posts #2446 & #2453 here above(soil science analogy) and our discussion of those posts. I think Irishboy’s method, results, and explanation for mixing 00 with high gluten gives a good example of the benefit I tried ro explain. I’’ll be interested if you give it a try how it works.
https://www.pizzamaking.com/forum/index.php?topic=26286.msg589963#msg589963
-Tony
“Pizza is bread, after all.” - Brian Spangler

Offline Michiel

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Re: Essen1's NY-style pizza project
« Reply #2637 on: August 14, 2019, 03:02:37 AM »
Cut from an 18” pie

Leftover GM BF. Not bad.

Crisp, foldable but lacked chew a bit, albeit being light and airy AF.  ;D
Really nice pizza. Don't see much air in the crust. Do you use a crust pricker?

Offline Jersey Pie Boy

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Re: Essen1's NY-style pizza project
« Reply #2638 on: August 14, 2019, 10:34:56 PM »
Thanks Tony. Actually I now rarely use NP flour straight. Sometimes I'll mix in 30% HG, but my favorite 00 blend now is 50% HG, 40 % 00 and 10%WW. The results have been quite light and airy...but I still think my best pies are HG or BF or a blend of both.


Thanks!

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