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Good Recipes
Forum: Off-Topic Foods
Last Post: booo263
07-31-2019, 10:50 AM
» Replies: 0
» Views: 55
14 inch NY style Pepperon...
Forum: NY Style
Last Post: u3pizza
05-27-2019, 08:21 AM
» Replies: 0
» Views: 370
Cheese and veggie :-)
Forum: Vegan Pizza
Last Post: u3pizza
05-17-2019, 10:29 AM
» Replies: 0
» Views: 289
Vegan Cheese
Forum: Vegan Pizza
Last Post: u3pizza
05-17-2019, 10:26 AM
» Replies: 0
» Views: 293
Cheese and a Vegan NP sty...
Forum: Neapolitan Style
Last Post: u3pizza
05-17-2019, 03:34 AM
» Replies: 0
» Views: 360
Pie with Jimmy Nardello p...
Forum: NY Style
Last Post: u3pizza
05-11-2019, 09:27 AM
» Replies: 0
» Views: 444
Sausage Pepperoni & Mushr...
Forum: NY Style
Last Post: u3pizza
05-11-2019, 06:17 AM
» Replies: 0
» Views: 1,060
IDY, ADY, Cake Yeast Conv...
Forum: Pizza Reference Materials
Last Post: u3pizza
05-10-2019, 06:54 AM
» Replies: 0
» Views: 361
Amount of cheese for NY b...
Forum: Pizza Reference Materials
Last Post: u3pizza
05-10-2019, 06:18 AM
» Replies: 0
» Views: 272
4 Helpful hints and infor...
Forum: Newbie Topics
Last Post: u3pizza
05-08-2019, 07:39 AM
» Replies: 0
» Views: 319

 
  Good Recipes
Posted by: booo263 - 07-31-2019, 10:50 AM - Forum: Off-Topic Foods - No Replies

Hi!! I now a good recipe!!
Tortellini Salat Recipe
With Tomatoes,  Rucola, and Mozzarella...
Really Tasty!)

[Image: tort1-768x929.png]

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  14 inch NY style Pepperoni
Posted by: u3pizza - 05-27-2019, 08:21 AM - Forum: NY Style - No Replies

Dough formula below - tasted great but did not really notice the white whole wheat even at 30%.

 
GramsOunces
Total Flour (100%)
452.87
15.97
1st Flour All Trumps (70%)
317.01
11.18
2nd Flour TJ White WW (30%)
135.86
4.79
Water (60%)
271.72
9.58
Yeast (0.55%) IDY
2.49
0.09
Salt (2.5%)
11.32
0.40
Oil (2%)
9.06
0.32
Total Dough Weight with Residue  
747.46
26.37
Bowl Residue Specified  
.75%
Single Ball No Residue
370.95
13.08
Dough TF = (0.085)
Number Dough Balls = 2
Pizza Size = 14 inches
Date Mixed = 2019-05-23
Date Baked = 2019-05-25
NOTES:
Autolyse using the TJ White Whole Wheat at 100% hydration for 20 min. to help it hydrate.


Topped with 75% whole milk mozzarella and 25% very mild provolone cheese - then the pepperoni :-)



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  Cheese and veggie :-)
Posted by: u3pizza - 05-17-2019, 10:29 AM - Forum: Vegan Pizza - No Replies

Roasted sweet peppers, black olives, lots of caramelized white onions, Miyoko's Creamery Fresh Mozzarella and grated Violife Parmesan!

Arugula post bake...



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  Vegan Cheese
Posted by: u3pizza - 05-17-2019, 10:26 AM - Forum: Vegan Pizza - No Replies

NP style vegan cheese pizza!



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  Cheese and a Vegan NP style pizza
Posted by: u3pizza - 05-17-2019, 03:34 AM - Forum: Neapolitan Style - No Replies

Made these two pies yesterday, wanted to try a mix of White Whole Wheat (15%) with BRM Organic AP (85%). Not enough White Whole Wheat flavor - next time I'll go 70/30 and bump up the water to 66%. Both flours are very thirsty. Finally found a good cheese mix that provides a nice stretch and flavor. The cheese I used is not normal for this style but I wanted to check it out along with the flour mix so this was mostly a test pizza - it was good!!!!

The other was a vegan pie for my wife, roasted sweet peppers, black olives, lots of caramelized white onions, Miyoko's Creamery Fresh Mozzarella and grated Violife Parmesan - both top shelf vegan cheeses! Arugula (or mustard greens - not sure which my wife grabbed from our garden) post bake!

Both pies cooked in ~60 seconds.

Also some flame roasted some peppers in my Ardore oven (everything was cooked at 900 degrees F).
Details below!!!

 
GramsOunces
Total Flour (100%)
322.54
11.38
1st Flour BRM Organic AP (85%)
274.16
9.67
2nd Flour TJ White WW (15%)
48.38
1.71
Water (63%)
203.20
7.17
Yeast (0.55%) IDY
1.77
0.06
Salt (2.7%)
8.71
0.31
Total Dough Weight with Residue  
536.23
18.92
Bowl Residue Specified  
.75%
Single Ball No Residue
266.12
9.39
Sauce TF = (0.0234)
75
2.65
Cheese TF = (0.0406)
130
4.59
Dough TF = (0.083)
Number Dough Balls = 2
Pizza Size = 12 inches
Date Mixed = 2019-05-15
Date Baked = 2019-05-16
NOTES:
NP pizza using 15% White Whole Wheat. Bob's Red Mill = BRM, TJ White = Trader Joe's White Whole Wheat. Hand mix/knead for 3 min. Then rest for 15 min. The mix in KA for 5 min. Each finished ball was 265 grams, and finished dough temp was 78 degrees F. Let is rest on the counter for 1 hour then CF for 24 hours.



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  Pie with Jimmy Nardello pepper
Posted by: u3pizza - 05-11-2019, 09:27 AM - Forum: NY Style - No Replies

If your lucky enough to find some Jimmy Nardello peppers - buy them, they are out of this world! We grow them in our garden (the peppers are also great for making a rib rub after drying). This pie had thinly sliced onions, pepperoni a bit of swiss chard and of course enough Jimmy Nardello peppers so every slice got one!



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  Sausage Pepperoni & Mushrooms
Posted by: u3pizza - 05-11-2019, 06:17 AM - Forum: NY Style - No Replies

NY Style Sausage Pepperoni & Mushrooms - classic combo and one of my favorites!



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  IDY, ADY, Cake Yeast Conversion Chart
Posted by: u3pizza - 05-10-2019, 06:54 AM - Forum: Pizza Reference Materials - No Replies

Handy chart to help convert between yeast types :-)



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  Amount of cheese for NY by pizza size
Posted by: u3pizza - 05-10-2019, 06:18 AM - Forum: Pizza Reference Materials - No Replies

This is an easy to use chart to determine ~ how much cheese to use for any size NY style pizza. To use, look across the top line to find the pizza size you want to make. Next look down the table find the center yellow cell. Now just look over to the left the cheese amount in grams and ounces is listed on the left.

Example and chart below.

   



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  4 Helpful hints and information!
Posted by: u3pizza - 05-08-2019, 07:39 AM - Forum: Newbie Topics - No Replies

If mixing with a stand mixer, (like a Kitchen Aid) don’t make more than a double batch unless you have the 7qt or 8qt model with the all metal gears and DC motor. Also, use half cold water from the refrigerator and half room temperature since the mixer will generate heat. You can skip the stretch and rolls, just use the mixer. About 6-8 minutes is all it will take. If using a food processor — same thing, start with half cold water and only process for 30-45 seconds. For both the KA mixer and food processor about half way through the mixing process check the dough’s temperature. If it goes above 78 degrees stop mixing. Better to under mix - if you overheat the dough it will rise too quickly and cause more problems than under mixing a bit. You can always finish up with a few stretch and rolls if you feel like the dough needs additional mixing time. (Kitchen Aid 7qt HD Pro Line mixer)

Instant Dry Yeast (IDY) is also called rapid rise yeast - they are the same thing. Remember if you use regular Active Dry yeast you will need to add more as explained in the dough recipe section.

For the home pizza maker sourcing good tomatoes is one of the harder things to do - I have tried dozens of brands and the three I have found to always be very good for a NY style pie are, Jersey Fresh, 6 and 1 and Sclafani Crushed Tomatoes.

If you can get into Restaurant Depot pick up #10 size cans of 7/11 tomatoes - they are my favorite but almost impossible to find outside the food service industry. Whatever I don’t use I transfer to small 16 oz plastic containers and freeze. They last a long time and the price is great for the larger cans.

If you are making the dough in a very warm environment (over 80 degrees F) then store the bowl in the refrigerator between mixing cycles.

Use bread flour or, as an alternative, all purpose flour (bread is better for the NY style we are making but if all you have is all purpose it will get you 90% of the way there and will be fine for a first pie, (the crust texture will be slightly different). The rest periods between mixing cycles in the recipe give the flour time to fully hydrate, that helps produce a smooth finished dough that will open easier.

Read the flour ingredient list - make sure the flour you are using includes malted barley. Most bread flour and all purpose flour sold in the US will contain this ingredient - some organic flour will not. Without a malted flour your pizza crust may not brown properly in a home oven. This is important!!!! If you only have access to un-malted flour you can add in ~ two teaspoons of table sugar to help with the browning but this is not recommended for your first pie!

Use a non-flavored oil like vegetable or canola oil. The flavor of extra virgin olive oil can overpower the subtle crust flavors developed during fermentation.

Italian Oregano is best but any will work (Yes, Italian Oregano tastes very different than Mexican Oregano or some random Oregano that does not specify origin).

Sheep’s Milk Pecorino Romano will be sharper than Cow’s Milk Pecorino Romano - pick whichever you prefer.

If any of this needs additional explanation just ask your questions below and I’ll answer them as soon as possible :-)

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