The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Did someone say pizza? I am in! N.Y. style, all the way!

The Roadside Pie King's picture
The Roadside Pi...

Did someone say pizza? I am in! N.Y. style, all the way!

I am working on perfecting my home oven N.Y. (Brooklyn) style pies. It has been along journey, but worth the work. These are some of my latest pies. The pies are thin, with an 18" diameter.

 

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The Almighty Loaf's picture
The Almighty Loaf

One guuud looking pie. Question: how much dough did you use to make an 18'' crust?

The Roadside Pie King's picture
The Roadside Pi...

I use about 620 Grams per 18" pie. (Give or take)

fotomat1's picture
fotomat1

How are you shaping them....they look perfect!! Baking on pan,stone or something else?

The Roadside Pie King's picture
The Roadside Pi...

You see Mr. fotomat, (name bring back fond memories, of days in Brooklyn, when my only care was copping my next Nickle bag!) I digress, were was I? Ah yes, The Roadside Pie King is nothing but average in every way! 

 1. How do you shape your pies?

That being said, here is the shaping video that I still every now and again watch as a refresher. This video is the quintessential  tutorial on  shaping a N.Y. style pie. 

N.Y. Style shaping video

2, What do you bake the pies on?

After much trial and error, my pies are baked on the bottom most rack, on steel at 550F+

Benito's picture
Benito

The Pie King has still got it, great looking pizza as always Will.  I baked up a couple of individual sized pizzas today and have another two in the fridge to go tomorrow.  Still using your sourdough recipe you shared with us in the Community Bake.

Benny

The Roadside Pie King's picture
The Roadside Pi...

Since I am freezing my pizza dough balls, I moved away from sourdough, to IDY. After only a couple of 3-4 weeks, I was not getting the oven spring and color I like. With the IDY, I can go north of 5 weeks easy. Same exact formula, sub out the starter for IDY. (Keep it at 67% hydration. I am glad you like the formula and are enjoying it!

fotomat1's picture
fotomat1

I am the guy you bought the bag from......a nickel today will get you 4 seeds....we are old.

The Roadside Pie King's picture
The Roadside Pi...

For me, I lost interest in my late 20's, as all it did for me by then was make me paranoid! LOL! I get high on baking/cooking now days! Case in point, to nights dinner. Crackslaw.  Hmmm, this would go very well with some fresh flat bread/pita. (Note to self)

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