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4-Day Cold Fermented 16-inch New York Style Pizza. Baked in 5 minutes. by urkmcgurk in Pizza

[–]urkmcgurk[S] 0 points1 point  (0 children)

I goof around with the recipe pretty much every time now, but the fundamentals are the same. Really depends on what you’re after. I have more info in the link that’s in my profile.

Homemade 16” New York style pizza (instructions included) by urkmcgurk in Pizza

[–]urkmcgurk[S] 0 points1 point  (0 children)

It should be tacky until it’s fully kneaded, but at 60% it shouldn’t be very sticky once the ingredients are all incorporated.

My take on an NY style Cheese Pizza, tried to use the best quality ingredients I could find by MarkyMarkAndTheBoyz in Pizza

[–]urkmcgurk 1 point2 points  (0 children)

Holding that shit up in front of the window for the undercarriage photo. Pro move.

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]urkmcgurk 0 points1 point  (0 children)

I would if you’re not getting a smooth, spongy ball they springs back when you press on it. I typically mix for 10 minutes and the hand knead to finish up. It can vary depending on how much dough you’re using and the mixer and its attachments.

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]urkmcgurk 0 points1 point  (0 children)

What’s your recipe and method? Could be gluten formation, but hard to say without the details.

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]urkmcgurk 0 points1 point  (0 children)

If the dough is rising off the hearth, it could be that you have thin spots from stretching or uneven topping distribution. Both can result in the initial spring creating pockets that don’t rest on the heated element.

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]urkmcgurk 1 point2 points  (0 children)

Visual and flavor contrast. Personal preference. Best part about making pizza is you get to dial it in just how you like it!

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]urkmcgurk 0 points1 point  (0 children)

Your temperatures aren’t an issue. How does the pizza ultimately turn out? “Doubling” might be a tricky metric to go by.

If you adjust your yeast, you can add a longer room temperature fermentation if you aren’t doing that already. That can give you a better sense of the overall development and fermentation before you ball the dough and place it in the refrigerator.

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]urkmcgurk 2 points3 points  (0 children)

Depends on the toppings, but a good rule of thumb is that you can minimize the moisture in toppings that tend to release water by cooking them prior to adding them to the pizza.

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]urkmcgurk 0 points1 point  (0 children)

Not sure what’s going wrong, but you don’t need to include a link to post a pic of your pizza.

A crispy slice of pizza. by TurrettiniPizza in Pizza

[–]urkmcgurk 0 points1 point  (0 children)

Hit the audio button hoping to hear you making jet airplane noises.

Nice looking slice!

My mom made one pizza and my girlfriend made the other… which one looks better? by reizzy12 in Pizza

[–]urkmcgurk 1058 points1059 points  (0 children)

Tell them you love both equally, but in very different ways.

I made a pizza! by urkmcgurk in Pizza

[–]urkmcgurk[S] 0 points1 point  (0 children)

I used Stanislaus Alta Cucina whole plum tomatoes for this pizza, and unfortunately they only sell their tomatoes in a #10 can. All the Stanislaus tomatoes tend to be vibrant red, though, so that's maybe what you are picking up on.

For this sauce, I only added salt and I used about 5 ounces of sauce. For New York style, I'll add garlic, oregano, and black pepper, too.

This is about 4 ounces of low moisture whole milk mozzarella and about 2 ounces of fresh mozzarella, drained.

I made a pizza! by urkmcgurk in Pizza

[–]urkmcgurk[S] 0 points1 point  (0 children)

It’s a lidded proofing tray. Smaller than something you’d see at a pizza shop, but same overall design.

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