NY Style
Pizza anyone? So a little over a month ago I ordered some unglazed quarry tiles to use as pizza stones, and Nat (yes his name is Nat) at McSwain forgot to put my order in and so I just got my tiles a few days ago, and of course had to try them out. They actually worked out really well, and I got a nice char on the bottom of the pie that I have not been able to get with my other crappy stones.
Here's a pic of the setup.
I made some NY style pie with a 48 hour cold temp ferment using this formula.
Water (63%): 265.07 g | 9.35 oz | 0.58 lbs
IDY (.4%): 1.68 g | 0.06 oz | 0 lbs | 0.56 tsp | 0.19 tbsp
Salt (2.25%): 9.47 g | 0.33 oz | 0.02 lbs | 1.97 tsp | 0.66 tbsp
Oil (1.5%): 6.31 g | 0.22 oz | 0.01 lbs | 1.4 tsp | 0.47 tbsp
Sugar (.5%): 2.1 g | 0.07 oz | 0 lbs | 0.53 tsp | 0.18 tbsp
Total (167.65%): 705.39 g | 24.88 oz | 1.56 lbs | TF = 0.11
Single Ball: 352.69 g | 12.44 oz | 0.78 lbs
I preheated the stones for about an hour at 550. Dough was stretched and topped with some sauce that I made the day before from some pureed whole Italian tomatoes, garlic, red pepper flake, and Italian seasoning that I “bloomed” in some EVOO, and also added a good does of Kosher salt and a little Agave nectar to sweeten it up. Pizza was topped with a blend of diced part-skim mozzarella, sliced whole-milk mozzarella, and a little shredded white cheddar. The whole-milk mozz was from Trader Joes and I was pretty impressed by it, good flavor and stretch to it, I’ll definitely be using it again. It was the first time I’ve ever added any kind of cheddar to a pizza, it was nice, gave it a little extra flavor, I didn’t use much, maybe a ¼ cup on each pie. My pie was topped with spinach, pepperoni, sausage, thinly sliced criminis, red onion, a drizzle of EVOO and some grated parm. Kristin’s was pretty much the same except no pep and added pineapple.
All in all some pretty good pies, enjoy the pics. Not sure why they don't show up full size, you'll have to click on each one to get the full pic.
Man!!!.......that pizza looks amazing! The pics showed up perfectly in my email. The side view is the money shot ... way to save it for last. The crust looks perfect. Glad you finely got some stones man, you will def get quality use out of them. I might have to try the mozz from TJ's. They really do have a good cheese section. I only have one question: Where's the anchovies?!
ReplyDeleteThanks! I'll gladly make you your own pie when you and Leann come to visit. I must say I've never done anchovies. Maybe, I'll make a white pizza next time and slap some anchovies on there.
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