Comments on: New York-Style Pizza http://www.breadcetera.com/?p=65 An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen Tue, 07 Sep 2010 20:29:07 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Kathleen http://www.breadcetera.com/?p=65&cpage=1#comment-2349 Kathleen Sat, 24 Apr 2010 11:49:36 +0000 http://www.breadcetera.com/?p=65#comment-2349 How beautiful is that pizza dough? Gorgeous! I love the crust you've achieved. Thanks for the recipe, and the video is great. How beautiful is that pizza dough? Gorgeous! I love the crust you’ve achieved. Thanks for the recipe, and the video is great.

]]> By: Flavio http://www.breadcetera.com/?p=65&cpage=1#comment-1265 Flavio Tue, 13 Oct 2009 13:50:44 +0000 http://www.breadcetera.com/?p=65#comment-1265 Pizza con 80% di acqua con fermenrazione di 90 ore, pure in Quovadis in facebook. Pizza con 80% di acqua con fermenrazione di 90 ore, pure in Quovadis in facebook.

]]> By: BobL http://www.breadcetera.com/?p=65&cpage=1#comment-1166 BobL Tue, 21 Jul 2009 15:56:03 +0000 http://www.breadcetera.com/?p=65#comment-1166 Steve, Thanks for the prompt reply! I will study your recommendation and try again shaping or "coaxing" the dough. I will also read about double hydration. I realized after I sent the first comment that I was in the "pizza" section. I will make future replies in a more appropriate section i.e. Bâtard shaping. Thanks again! BobL Steve,

Thanks for the prompt reply!
I will study your recommendation and try again shaping or “coaxing” the dough. I will also read about double hydration. I realized after I sent the first comment that I was in the “pizza” section. I will make future replies in a more appropriate section i.e. Bâtard shaping.
Thanks again!

BobL

]]> By: SteveB http://www.breadcetera.com/?p=65&cpage=1#comment-1163 SteveB Mon, 20 Jul 2009 02:49:47 +0000 http://www.breadcetera.com/?p=65#comment-1163 Bob, thanks for the kind words. If you are looking to produce a bread with an open crumb and an extended shelf life, then you are on the right track. High hydration doughs tend to favor the production of bread with a wide open crumb structure. Of course, the gentleness with which the baker handles the dough plays an important role as well. Additionally, what constitutes 'high hydration' will be dependent upon the water absorption characteristics of the flour or flour blend you are using (KA Bread Flour will absorb relatively greater amounts of water because of its higher protein content while some of the Italian tipo 00 flours that I'm familiar with, such as Caputo pizza flour, will absorb relatively lesser amounts of water). Your final dough should be fairly fluid, almost 'pourable'. To get the proper gluten development with a highly hydrated dough, you may want to consider using the double hydration technique described <a href="http://www.breadcetera.com/?p=162" rel="nofollow">here</a>. Highly hydrated doughs are not so much 'shaped' as they are 'coaxed' into a loaf. For an extended shelf life, you are wise to be using a natural starter. The organic acids produced by the starter serve to not only strengthen the gluten but act as a natural preservative as well. Bob, thanks for the kind words.
If you are looking to produce a bread with an open crumb and an extended shelf life, then you are on the right track. High hydration doughs tend to favor the production of bread with a wide open crumb structure. Of course, the gentleness with which the baker handles the dough plays an important role as well. Additionally, what constitutes ‘high hydration’ will be dependent upon the water absorption characteristics of the flour or flour blend you are using (KA Bread Flour will absorb relatively greater amounts of water because of its higher protein content while some of the Italian tipo 00 flours that I’m familiar with, such as Caputo pizza flour, will absorb relatively lesser amounts of water). Your final dough should be fairly fluid, almost ‘pourable’. To get the proper gluten development with a highly hydrated dough, you may want to consider using the double hydration technique described here. Highly hydrated doughs are not so much ‘shaped’ as they are ‘coaxed’ into a loaf.
For an extended shelf life, you are wise to be using a natural starter. The organic acids produced by the starter serve to not only strengthen the gluten but act as a natural preservative as well.

]]> By: BobL http://www.breadcetera.com/?p=65&cpage=1#comment-1162 BobL Sat, 18 Jul 2009 19:56:13 +0000 http://www.breadcetera.com/?p=65#comment-1162 If your bread is as good as your website, or tastes as good as it looks, you must be quite proud. Keep up the great work!!! I have moved from pizza to bread and am struggling with proper shaping of 70% hydration breads. I am using King Arthur Bread Flour, 80% and Italian 00 19%, with a small amount of Organic Rye 1%. I use a poolish with Ischia Island starter ~30%. I have changed the formula % and flours. I am looking for a lighter crumb with a crisp chewy crust. I am trying to dupe artisan Italian, but need a 3-4 day shelf life. Any thoughts? If your bread is as good as your website, or tastes as good as it looks, you must be quite proud. Keep up the great work!!!

I have moved from pizza to bread and am struggling with proper shaping of 70% hydration breads. I am using King Arthur Bread Flour, 80% and Italian 00 19%, with a small amount of Organic Rye 1%. I use a poolish with Ischia Island starter ~30%. I have changed the formula % and flours. I am looking for a lighter crumb with a crisp chewy crust. I am trying to dupe artisan Italian, but need a 3-4 day shelf life. Any thoughts?

]]> By: blog from OUR kitchen » Whoohoo!!! Look what I got! http://www.breadcetera.com/?p=65&cpage=1#comment-1137 blog from OUR kitchen » Whoohoo!!! Look what I got! Sat, 11 Jul 2009 22:06:12 +0000 http://www.breadcetera.com/?p=65#comment-1137 [...] CETERA (scroll down on linked pages to see the video) :: New York Style Pizza :: Scoring and [...] [...] CETERA (scroll down on linked pages to see the video) :: New York Style Pizza :: Scoring and [...]

]]> By: AndyC http://www.breadcetera.com/?p=65&cpage=1#comment-1104 AndyC Fri, 26 Jun 2009 13:10:49 +0000 http://www.breadcetera.com/?p=65#comment-1104 http://www.superpeel.com/story.html Steve My experience was the same as the one in the Super Peel story. Heres the trick Sprinkle some rough ground corn meal (granular vs powder) on the peel before laying the dough on it, if some time has passed while you worked with the sauce or what have you, very lightly dust the top of the dough with flour and fold back half way and recheck adding corn meal as neccesary then fold back and do the same with the opposite side, then add your toppings and slide onto your pizza stone which you should accomplish with no problems. The key is if any time has passed the dough will sometimes absorb the corn meal and then a wet spot on the dough can cause it to stick to the peel, always make sure to make that last check before applying the toppings, also make sure to do the very light dusting of flour before folding the dough back to check the cornmeal (just a tiny poof of dusting) because the dough can sometimes stick to itself if you forget. http://www.superpeel.com/story.html

Steve
My experience was the same as the one in the Super Peel story.

Heres the trick

Sprinkle some rough ground corn meal (granular vs powder) on the peel before laying the dough on it, if some time has passed while you worked with the sauce or what have you, very lightly dust the top of the dough with flour and fold back half way and recheck adding corn meal as neccesary then fold back and do the same with the opposite side, then add your toppings and slide onto your pizza stone which you should accomplish with no problems.

The key is if any time has passed the dough will sometimes absorb the corn meal and then a wet spot on the dough can cause it to stick to the peel, always make sure to make that last check before applying the toppings, also make sure to do the very light dusting of flour before folding the dough back to check the cornmeal (just a tiny poof of dusting) because the dough can sometimes stick to itself if you forget.

]]> By: AndyC http://www.breadcetera.com/?p=65&cpage=1#comment-1101 AndyC Fri, 26 Jun 2009 05:14:17 +0000 http://www.breadcetera.com/?p=65#comment-1101 Steve For the authentic NY style "folds on itself, drips oil down your sleeve" experience give the dough a coating of olive oil before you apply your tomato sauce (using the same technique as with the sauce) I started making pizza a couple of months ago and until I remembered the pizza guy back in the old neighborhood using the olive oil, from a can with a spout right before the sauce, I couldnt get it quite right, then with the olive oil....viola!...NY pizza, folding crust, red sleeves and all. : ) Steve

For the authentic NY style “folds on itself, drips oil down your sleeve” experience give the dough a coating of olive oil before you apply your tomato sauce (using the same technique as with the sauce)

I started making pizza a couple of months ago and until I remembered the pizza guy back in the old neighborhood using the olive oil, from a can with a spout right before the sauce, I couldnt get it quite right, then with the olive oil….viola!…NY pizza, folding crust, red sleeves and all.

: )

]]> By: SteveB http://www.breadcetera.com/?p=65&cpage=1#comment-1077 SteveB Sat, 13 Jun 2009 10:38:23 +0000 http://www.breadcetera.com/?p=65#comment-1077 Ali, the instructions for creating a sourdough starter can be found <a href="http://www.breadcetera.com/?p=58" rel="nofollow">here</a>. Ali, the instructions for creating a sourdough starter can be found here.

]]> By: Ali Hatim http://www.breadcetera.com/?p=65&cpage=1#comment-1076 Ali Hatim Sat, 13 Jun 2009 04:59:10 +0000 http://www.breadcetera.com/?p=65#comment-1076 Your pizza looks great, and i really want to give it a try. Could you tell me how to make the Sourdough Starter (50% hydration)? I am new to the dough-making world. Thanks for sharing your recipe. Your pizza looks great, and i really want to give it a try. Could you tell me how to make the Sourdough Starter (50% hydration)? I am new to the dough-making world. Thanks for sharing your recipe.

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