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New York Style | Forum profile
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Forum profile page for New York Style on http://www.pizzamaking.com.
This report page is the aggregated overview from a single forum: New York Style, located on the Message Board at http://www.pizzamaking.com.
This forum profile page summarizes the general forum statistics such as: Users Activity, Forum Activity, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
Additional forum profile information for "New York Style" on the Message Board at http://www.pizzamaking.com is also shown in the following ways:
1) Latest Active Threads
2) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a forum's popularity and/or exact posting volumes at any given reporting period.
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New York Style Posting activity graph:
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Top authors during last week:
user's latest post:
Essen1's NY-style pizza...
Published (2009-12-22 19:02:00)
Quote from: norma427 on Yesterday at 11:31:12 PM Mike, Your pizzas look delicious. Your light and airy rims are amazing. I enjoy following on what you are doing on this thread. Norma Thanks, Norma. I really like the characteristics of the last doughs I made since adding the VWG with the exception of the one with the wrong numbers
user's latest post:
Help please
Published (2009-12-23 08:17:00)
To get an idea as to some of the steps involved in par-baking crusts, you might take a look at Reply 129 at http://www.pizzamaking.com/forum/index.php/topic,576.msg10061.html#msg10061 . Peter
user's latest post:
Bad with math
Published (2009-12-20 17:27:00)
Okay here we go with today's pies. This is the recipe I used. Flour (100%): 2059.12 g | 72.63 oz | 4.54 lbs Water (70.3704%): 1449.01 g | 51.11 oz | 3.19 lbs IDY (0.14757%): 3.04 g | 0.11 oz | 0.01 lbs | 1.01 tsp | 0.34 tbsp Salt (1.64063%): 33.78 g | 1.19 oz | 0.07 lbs | 6.05 tsp | 2.02 tbsp Canola Oil...
user's latest post:
Essen1's NY-style pizza...
Published (2009-12-21 22:35:00)
Thanks Mike. I'm wondering if I'm baking my pizzas long enough. A lot of the pizzas I've seen produced on this site (most of them) seem to be more baked than I usually do. I will try leaving mine in longer to see if I prefer a crispier crust. -- Josh
user's latest post:
2 recent pies
Published (2009-12-21 08:31:00)
I form them on an 18" screen.... that's what gives them the perfect shape. I start by putting a decent amount of flour on a cutting board. Then I drop the dough ball in there. Flatten and start making a rim for the crust. Flip over, flatten a bit more, and go back over rim for crust. Then I start hand stretching it to make sure there are no uneven spots. Once the pie is almost 18" and uniform in thickness, I plop it...
user's latest post:
Is it true about the water and...
Published (2009-12-18 18:35:00)
Continuing from my previous thread, for the first time I did one of the food tours in NYC yesterday at the insistence of my wife, who was given a very strong recommendation for a specific tour guide from her co-workers. I have been going to NYC about 2 to 4 times a year for some twenty years now and have never done a food tour.....thinking while I do not live in NYC and am no expert, I am familiar enough to conduct my own...
user's latest post:
define NY Sauce
Published (2009-12-14 18:05:00)
For what it's worth I only use Cento brand San marzano peeled tomatoes. I dump a 28 oz. can in the blender with some salt and black pepper and spin it up for about 10 seconds and it's done. The flavor of the San Marzano's really pop compared to others. One can is more than enough for rwo 18" pizzas. I know taste is subjective but friends who grew up in Brooklyn say it's the best pizza sauce they...
user's latest post:
Rolling pin
Published (2009-12-18 12:44:00)
Peter, thanks for the info. I'm a regular lurker here, I just don't post very often.
user's latest post:
Pete-zza Does JerryMac's NY...
Published (2009-12-15 06:18:00)
ok, after some more research I've decided against freezing the dough. I'm a newbie to pizza making; I didn't realized how hydrated this dough would be, I can barely knead it without it sticking to my hands. It's certainly going to be challenging stretching it out. Will take and post some pics of the finished pie.
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Latest active threads on New York Style::
Started 2 days ago (2009-12-23 08:17:00)
by Pete-zza
To get an idea as to some of the steps involved in par-baking crusts, you might take a look at Reply 129 at http://www.pizzamaking.com/forum/index.php/topic,5 76.msg10061.html#msg10061 . Peter
Started 9 months, 4 weeks ago (2009-03-01 17:54:00)
by Pete-zza
Mike, I like the looks of the KABF pie. The dough formulation you used for that pizza is very close to the basic Lehmann NY style. From what I have seen of the NY style pizzas in my visits to NYC, and from I have heard those who have spent meaningful parts of their lives in NYC, the NY style pizza and, in particular, the NY street style, does not have a large rim. However, I know ...
Started 1 week, 5 days ago (2009-12-12 10:07:00)
by cup-o-pizza
Looks great, Grilling24x7! Way to go!
Started 3 weeks, 6 days ago (2009-11-28 08:09:00)
by abilak
Here is a shot of another 18" in the oven, then when done. Tasty
Started 6 days, 16 hours ago (2009-12-18 15:57:00)
by Pete-zza
David, If you really want to make 425-gram dough balls, why not use the Dough Weight option of the expanded dough calculating tool and enter the number of 425-gram dough balls that you would like to make (along with the baker's percents, BRC, etc.)? The onion and garlic powders shouldn't change weights all that much. BTW, what size pizzas will you be making with the 425 gram dough ...
Started 2 years ago (2007-12-19 02:45:00)
by abatardi
Quote from: gschwim on December 18, 2007, 07:12:47 PM NYC water, mixed with alcohol and administered to a woman by a millionaire in the back of a limousine, has been known to have aphrodisiac qualities, but I am not aware of any effect on the taste of pizza. heh heh
Started 1 month ago (2009-11-24 14:12:00)
by abilak
Cool, I'm going to try this formula the next time I make dough and post some pics of the pies. Thanks!
Started 6 days, 20 hours ago (2009-12-18 11:55:00)
by Scagnetti
Earlier this year, Totonno's had an oven fire that did a lot of damage. I don't know if they've reopened yet.
Started 6 days, 20 hours ago (2009-12-18 12:00:00)
by pizzablogger
I find the rolling pin, especially if used vigorously, tends to cause the inner portion of the end crust (cornicione, rim, etc) to form as primarilly one large, oval air pocket which can lead to the dough drying out too much during the longer cooking times necessitated by the lower temp kitchen ovens/ranges many of us have. It may also restict the amount of spring to your dough (by ...
Started 3 months, 2 weeks ago (2009-09-10 07:45:00)
by Matthew
Quote from: cptbingo2000 on Yesterday at 01:28:26 AM Hi, Just made my first Lehmann dough, which is cold-fermenting in the fridge as I type. Based on the calculator, i was to have 536g of KA Bread Flour, but I wanted to add Hodgson Mills Vital Wheat Gluten, so I took some of the flour out, and added 1 tsp. of VWG, and put back more flour to get back to my weight of 536g. Does ...
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Hot threads for last week on New York Style::
Started 9 months, 4 weeks ago (2009-03-01 17:54:00)
by Pete-zza
Mike, I like the looks of the KABF pie. The dough formulation you used for that pizza is very close to the basic Lehmann NY style. From what I have seen of the NY style pizzas in my visits to NYC, and from I have heard those who have spent meaningful parts of their lives in NYC, the NY style pizza and, in particular, the NY street style, does not have a large rim. However, I know ...
Started 1 month ago (2009-11-24 14:12:00)
by abilak
Cool, I'm going to try this formula the next time I make dough and post some pics of the pies. Thanks!
Started 6 days, 16 hours ago (2009-12-18 15:57:00)
by Pete-zza
David, If you really want to make 425-gram dough balls, why not use the Dough Weight option of the expanded dough calculating tool and enter the number of 425-gram dough balls that you would like to make (along with the baker's percents, BRC, etc.)? The onion and garlic powders shouldn't change weights all that much. BTW, what size pizzas will you be making with the 425 gram dough ...
Started 6 days, 20 hours ago (2009-12-18 11:55:00)
by Scagnetti
Earlier this year, Totonno's had an oven fire that did a lot of damage. I don't know if they've reopened yet.
Started 6 days, 20 hours ago (2009-12-18 12:00:00)
by pizzablogger
I find the rolling pin, especially if used vigorously, tends to cause the inner portion of the end crust (cornicione, rim, etc) to form as primarilly one large, oval air pocket which can lead to the dough drying out too much during the longer cooking times necessitated by the lower temp kitchen ovens/ranges many of us have. It may also restict the amount of spring to your dough (by ...
Started 2 years ago (2007-12-19 02:45:00)
by abatardi
Quote from: gschwim on December 18, 2007, 07:12:47 PM NYC water, mixed with alcohol and administered to a woman by a millionaire in the back of a limousine, has been known to have aphrodisiac qualities, but I am not aware of any effect on the taste of pizza. heh heh
Started 3 months, 2 weeks ago (2009-09-10 07:45:00)
by Matthew
Quote from: cptbingo2000 on Yesterday at 01:28:26 AM Hi, Just made my first Lehmann dough, which is cold-fermenting in the fridge as I type. Based on the calculator, i was to have 536g of KA Bread Flour, but I wanted to add Hodgson Mills Vital Wheat Gluten, so I took some of the flour out, and added 1 tsp. of VWG, and put back more flour to get back to my weight of 536g. Does ...
Started 3 weeks, 6 days ago (2009-11-28 08:09:00)
by abilak
Here is a shot of another 18" in the oven, then when done. Tasty
Started 2 days ago (2009-12-23 08:17:00)
by Pete-zza
To get an idea as to some of the steps involved in par-baking crusts, you might take a look at Reply 129 at http://www.pizzamaking.com/forum/index.php/topic,5 76.msg10061.html#msg10061 . Peter
Started 2 years, 11 months ago (2007-01-07 12:24:00)
by Pete-zza
Evelyne, According to the Lombardi's website, there are two sizes of pizzas offered, 14" and 18". In the early Lombardi days, even at the time you wrote your book, were those the sizes offered? In your book, The Pizza Book , you indicated that your NY dough recipe could make a pizza from 15"-18". Do you know what weight of dough ball would have been used in the early Lombardi days to ...
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