The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tonight's NY Style Pizza

Nickisafoodie's picture

Tonight's NY Style Pizza

I have been experimenting with different ways to use my home oven for pizza.  Tonight's came out really good.  I used a baking steel about 6 inches below the top of the oven, close to the middle rack.  I used 550 F setting and also used the convection setting which often adds another 25 or so equivalent heat.  I preheated the oven for one hour.

I used my sourdough culture which I built up 3 times at 100% hydration followed by making the dough and a further two days in the refrigerator.  I used a food processor running and pulsing for 90 seconds.  King Arthur 12.7% Special Patent Flour (785gr or 96%)  I also used 33 grams or 4% of 100% whole wheat flour for the remaining).  Thus total flour of 816 gr, 3% salt, 100gr of starter, 500Gr spring water (62% hydration).  I added two tbs of extra virgin olive oil and 1 tbs of malt powder I made from sprouted wheat.  Basil on the whole pie with sausage on half.

I baked the pie for two minutes, then turned the pizza 180 degrees around and cooked for another three minutes.  The bottom crust was nice and crisp due to the baking steel, far better then I ever got with when using a stone (although stone works well overall).   I am very pleased with the result.  Next time I may cut the dough size back 10%. Each ball was 440 grams or .97 lbs each, 410gr may be better for this NY style pie.  And perhaps 10% whole wheat and 90% white.  Or as my sweetheart Liz said, it was fine the way it was!  The never ending quest for perfection!! :-)




DanAyo's picture

Hey Nick! That is a very beautiful pie. The crumb looks excellent and the toppings are so neat. You might want to place a link to your BLOG on the Pizza Community Bake. Other can learn from your experience.

Well done all the way around.