• Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).
    • DerHusker

      The Challenges are Back!   05/08/2017

      Join in on the fun and take this month's "Crack Pot Challenge"     We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".    We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".   
John Setzler

This Week - NY Style Pizza

22 posts in this topic

nypizzadough.jpg

 

This week I'm trying my hand at NY style pizza from the Ken Forkish Elements of Pizza book.

 

If you don't have this book, BUY IT NOW!!!  You won't regret it!

 

 This dough recipe is as follows:

 

500g Bread Flour (I used KA artisan bread flour) - 100%

320g 95° Water - 64%

14g fine sea salt - 2.8%

1.2g active dry yeast - 0.2%

 

I dissolved the salt and yeast in the warm water and then worked the flour in by hand.  I started with 400g of flour and then worked in the final 100g.  After getting it completely mixed, I covered it in my 6qt dough tub and let it ferment at room temp for 2 hours.  I then removed it, divided it into thirds and shaped three dough balls.  These were covered with plastic on a plate and went into the fridge.  I put these in the fridge at around 11pm on Tuesday night.  I plan to cook Friday evening around 6 or 7 pm.  These need to be in the fridge at least 48 hours and up to 72 hours according to the book.  I will pull them from the fridge about 2 hours before I'm ready to shape them into pizzas.  

ckreef, TKOBBQ, Ginger Ben and 3 others like this

Share this post


Link to post
Share on other sites

Can't wait to see outcome. I would give them more than 2 hours coming to room temperature. I've found it takes 3-4 hours to really get to room temperature and cold dough doesn't stretch well. 

 

Freddyj, John Setzler and cschaaf like this

Share this post


Link to post
Share on other sites

@ckreef good idea.  I will give them 4 hours...

 

@aljoseph probably around 600 degrees

 

@shuley  i have them far enough apart where its not a problem.  If they do come together just fill the seam with some flour and use your bench knife to separate them.

 

@Freddyj kamado joe with the pizza porta

Freddyj likes this

Share this post


Link to post
Share on other sites
6 minutes ago, John Setzler said:

 

@Freddyj kamado joe with the pizza porta

 

beautiful, my pizzas are getting some great flavor coming offf of the joe

John Setzler likes this

Share this post


Link to post
Share on other sites
12 hours ago, ckreef said:

Can't wait to see outcome.

 

Likewise!

 

I got the book last week and just need to find some time to make my first pies from it.

Freddyj and John Setzler like this

Share this post


Link to post
Share on other sites

Looking forward to the results. I made the overnight levain dough last week and it made the best pizza my wife and I have ever made at home so I'm a fully signed up member of the Ken Forkish fan club lol

John Setzler and Freddyj like this

Share this post


Link to post
Share on other sites
22 minutes ago, Ginger Ben said:

Looking forward to the results. I made the overnight levain dough last week and it made the best pizza my wife and I have ever made at home so I'm a fully signed up member of the Ken Forkish fan club lol

 

im looking forward to trying this one as well

John Setzler likes this

Share this post


Link to post
Share on other sites
Just now, Freddyj said:

 

im looking forward to trying this one as well

It was quite a sticky dough to work with so perhaps my brand of flour needed a bit less water but it tasted great and that's what matters. Let us know how you get on.

Freddyj and John Setzler like this

Share this post


Link to post
Share on other sites

nypizza.jpg

 

Nailed this pizza!

 

This NY Style pizza dough from the Elements of Pizza book is going to be one of my two go-to pizza doughs in the future.  This was exceptional.  I also made the NY style sauce from the book as well and it was beautiful.  I am going to modify THAT sauce recipe and technique into something of my own in the future.  I will be publishing a Man Cave Meals video of this cook in its entirety very soon...

 

@ckreef

 

I got my dough out of the fridge almost 4 hours before I was ready to form the crusts.  That was the easiest dough forming session I have had to date.  It formed perfectly and didn't give me any issues at all.... 

Share this post


Link to post
Share on other sites
47 minutes ago, John Setzler said:

 

Nailed this pizza!

 

 

John - super looking pizza. Those long slow frig ferments are wonderful for flavor.    Thx for sharing. 

 

David

John Setzler likes this

Share this post


Link to post
Share on other sites
9 minutes ago, In2Fish said:

 

John - super looking pizza. Those long slow frig ferments are wonderful for flavor.    Thx for sharing. 

 

David

 

I am curious about this particular 72 hour cold ferment.  I am wondering several things about it....

 

1.  Would 5 days make a significant better/worse chage over the 3 day cold ferment?

2. How would this be with a sourdough instead of commercial yeast?

 

In2Fish likes this

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now