Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

New York Style Pizza from Beginning to End

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Breadhead
    replied
    @Marauderer.

    I find it much easier to put my pizza dough on parchment paper. When I'm happy with the final shaping and dressing I slip the pizza peel under the parchment paper and transfer it on to my pizza stone. Parchment paper will not burn and will not stick to the baked crust. It easier to get into and out of the oven or BGE. Just pinch a corner of the paper and drag it off or on to the peel. Or... Better yet get a silicon baking sheet that you can reuse a 100 times or more.

    Leave a comment:


  • AldenMiller
    commented on 's reply
    Ouch! Must make showers exciting!

  • AldenMiller
    commented on 's reply
    Fleischman's dry yeast I believe.

  • Marauderer
    replied
    Did I say that I love my Thermopen as I can heat my water to 120*F max and use it for my yeast. The yeast dies at 130*F and I have never lost yeast to the water being to hot. I did try and kill it the other day by putting my salt in with it. Salt is death on yeast.

    Leave a comment:


  • Dewesq55
    commented on 's reply
    The water comes out of my tap at 160°F. That would kill my yeast right quick.

    DEW

  • Marauderer
    replied
    Alden, what kind of yeast are you using? ADY? IDY? or any kind of dry yeast?

    Leave a comment:


  • AldenMiller
    replied
    I will echo the groans. Oh great, another site for me to check.

    For two balls of dough I do the following:

    2 1/2 cups AP flour
    3/4 tsp yeast
    1 tbsp olive oil
    1 tsp kosher salt
    1 cup hot water (as hot as you can get it out of the tap)

    I let the yeast sit in the water for 10 minutes with just a tiny pinch of sugar to start the yeast. Then all ingredients into the mixer for 10 minutes. Then rise in an oil coated closed container for an hour. Makes two dough balls.

    -Alden

    Leave a comment:


  • Dewesq55
    commented on 's reply
    It MIGHT be a myth, but I personally believe it. I am (almost) a native NY-er, having lived in the 5 boros from 1977 until 2009, and off and on before that. I still work there.

  • Matt144
    commented on 's reply
    Actually, that's a myth worth looking into. The reason you can't get a good NY bagel in most other places, is cause they don't properly boil the dough before baking. It's a lot of time and space to go through this process, so most places just steam their bagels since that's the equipment they already have in house. Take it from this native New Yorker, I have found places that make a good NY bagel. I've even come close to replicating it myself.

  • W.A.
    commented on 's reply
    Yup. I thought I knew something about pizza. Turns out I was wrong. Sort of like BBQ before stumbling upon Meathead's site.

  • Marauderer
    replied
    Originally posted by Huskee View Post
    4 Min?? Wow.
    At 800-900*F stone temps the pies are done in about 90 sec.

    Leave a comment:


  • Huskee
    replied
    4 Min?? Wow.

    Leave a comment:


  • Dr ROK
    replied
    Originally posted by W.A. View Post
    Thanks for sharing the pizzamaking.com website! Another site for me to spend hours on trying to pick up new ideas.
    I have found the folks at pizzamaking.com to be VERY helpful. Just like the Pit only for pizza.

    Leave a comment:


  • Marauderer
    replied
    Originally posted by Dr ROK View Post
    Here's a link from Serious Eats that discusses NY style. It also has a link to the recipe I use.
    http://slice.seriouseats.com/archive...yle-pizza.html

    And the sauce I use: http://www.seriouseats.com/recipes/2...zza-sauce.html

    If you are looking for a new toy, these are AWESOME. Pizzas are done in 3 - 4 minutes! http://uuni.net
    Thanks for the input Dr ROK, I started playing with Pizza more seriously when I acquired this;

    http://pitmaster.amazingribs.com/for...5-outdoor-oven

    It was damaged and I haven't been able to use it until I get a new rotating tray and that should be shipped this next week. The Blackstone is suppose to hit as high as 900*F on the stones and produce a nice Neapolitan pie. It will l be interesting to work it.

    I am very happy with the pies I am getting off my Weber S470 Gasser and the inside kitchen oven so if the Blackstone isn't significantly different and better it will be going to a new home.

    My pies are coming out now in 4 min if I get the stone temp to 550*F before I put the pie on it.

    The Uuni gets excellent reviews and is somewhat modestly priced. I will be doing a review on the Blackstone after I get it running correctly.

    Leave a comment:


  • Dr ROK
    replied
    Here's a link from Serious Eats that discusses NY style. It also has a link to the recipe I use.
    http://slice.seriouseats.com/archive...yle-pizza.html

    And the sauce I use: http://www.seriouseats.com/recipes/2...zza-sauce.html

    If you are looking for a new toy, these are AWESOME. Pizzas are done in 3 - 4 minutes! http://uuni.net

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo
Meat-Up in Memphis