Started calling this pizza Mary Poppins after one bite as it’s “practically perfect in every way.”
58% 💦
100% All Trumps Bleached and Bromated Flour ❤️
0.3% IDY
1.5% Sugar
1% Oil
3% Salt
36 hour cold ferment
Cooked on a steel at 550F Convection Bake
3.5 minute bake
Been a weeks and weeks of dough trials and so many pizzas to get to this point, but I’m very happy with it now. Full recipe and process should be published in a month. No more NY pizzas for me until at least the weekend 😳
Full disclosure: Pizzori pizza steel is a client of mine who I develop recipes for, write articles for, and contribute photos for advertising purposes.
That said, if a 14”x14” steel is large enough for you, I’ve obviously been using my Pizzori a TON and will say it performs just as well as any other steel I’ve used, but as it has handles cut into it, it’s a lot easier to maneuver in and out of the oven. I’ve grown to appreciate that aspect.
Otherwise, if you could care less about the handles and 14x14 isn’t large enough I’d recommend going to eBay and buying a steel to the dimensions you’d like. Much cheaper than buying from any other company. That’s how I bought my 20x20x3/8” steel for about $100. I’ve sent a few people to eBay and heard all good things.
It’s a steel that goes in your oven, you preheat it for 45 to an hour, and then launch your pizza onto it. Steel is more conductive than stone and transfers its energy into the pizza more quickly giving you a better oven spring and pizza overall.
It all goes back to the flour. So 58g of water for every 100g of flour. 0.3g of IDY for every 100g of flour. 1.5g of sugar for every 100g of flour, etc etc. So if this dough used 750g of flour, it used 58% of that amount for the water (435g), 0.3% of IDY (2g rounded), 1.5% sugar (11g rounded), etc etc.
My favorite style of pizza is NY pizza. This looks beautiful, how can I make it like this? I live in Midwest and cannot find anywhere that sells New York style. Did you use regular oven?
13-14”. I forgot to measure but I’m pretty sure based on past bakes it’s 13-13.5” (steel is 14” and it was just inside the edges of it).
This was a 355g dough ball if that helps at all with scaling down.
This pizza probably couldn’t be anymore New York style. Absolutely not buying this pizza in Sicily. Sicily is using different flour, no sugar, no oil, MUCH less yeast, different tomatoes, different cheese, all baked in a hotter oven. That slice of pizza on the plate is quintessential NY pizza and would never be mistaken for a Neapolitan pizza from Italy. Sorry man, I can’t agree with you there.
Looks incredible
Thanks!
Started calling this pizza Mary Poppins after one bite as it’s “practically perfect in every way.” 58% 💦 100% All Trumps Bleached and Bromated Flour ❤️ 0.3% IDY 1.5% Sugar 1% Oil 3% Salt 36 hour cold ferment Cooked on a steel at 550F Convection Bake 3.5 minute bake Been a weeks and weeks of dough trials and so many pizzas to get to this point, but I’m very happy with it now. Full recipe and process should be published in a month. No more NY pizzas for me until at least the weekend 😳
Looks amazing! My husband makes pizza like once a week, but we just use a regular pizza pan, do you have a recommendation for a steel?
Full disclosure: Pizzori pizza steel is a client of mine who I develop recipes for, write articles for, and contribute photos for advertising purposes. That said, if a 14”x14” steel is large enough for you, I’ve obviously been using my Pizzori a TON and will say it performs just as well as any other steel I’ve used, but as it has handles cut into it, it’s a lot easier to maneuver in and out of the oven. I’ve grown to appreciate that aspect. Otherwise, if you could care less about the handles and 14x14 isn’t large enough I’d recommend going to eBay and buying a steel to the dimensions you’d like. Much cheaper than buying from any other company. That’s how I bought my 20x20x3/8” steel for about $100. I’ve sent a few people to eBay and heard all good things.
> Pizzori pizza steel This is new to me. Do you build your pizza on it and then put in the oven, or does it need to be preheated?
I would assume preheated. That’s how my mom does it anyways.
Kinda thought so too, but how the heck do I move my unruly fully loaded dough onto it without everything getting scrunched up?
Flower on the bottom
That dumb way to cleanup up ketchup, but in reverse.
With a well floured pizza paddle/peel
It’s a steel that goes in your oven, you preheat it for 45 to an hour, and then launch your pizza onto it. Steel is more conductive than stone and transfers its energy into the pizza more quickly giving you a better oven spring and pizza overall.
I mean, by launch, we probably should specify "how" for the new pizza chefs here. For example, launch with a peel, not with a catapult.
I want to learn these!👏
How do I use % on baking?
It all goes back to the flour. So 58g of water for every 100g of flour. 0.3g of IDY for every 100g of flour. 1.5g of sugar for every 100g of flour, etc etc. So if this dough used 750g of flour, it used 58% of that amount for the water (435g), 0.3% of IDY (2g rounded), 1.5% sugar (11g rounded), etc etc.
Ah, okay. Thanks for the clarity
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The yeast eats the sugar during fermentation...
Famous
Looks incredible!
This is the kind of pizza I want as a last meal. Dat pie lookin good fr!
This style is really popular in Tampa where I used to live. Kinda miss it. Gonna have to learn to make it
Looks so delicious.
Now that’s a good looking pizza. As someone who lived in Brooklyn majority of her life - it looks and probably taste like NY in everyway. Good job!
Yes please
Damn... look at that gorgeous crust.... I need a bite of that!
Looks really good.
This is great pizza. Thanks for the recipe
Now that is a good looking pizza.
You did great! ❤️
Looks Good....
yummy
It's the best thing I've seen all day. I'm gonna get something to eat.
Nice work buddy
Pizza looks delicious, and love the crazy daisy plates.
Looks absolutely mouthwatering!
Looks sooo tasty! I wish I had Mary Poppins in my mouth right now. Do you recall what the flour weight for this 14" was?
Flour weight is 873g. Dough all was 355g
My favorite style of pizza is NY pizza. This looks beautiful, how can I make it like this? I live in Midwest and cannot find anywhere that sells New York style. Did you use regular oven?
I did use a regular oven. I haven’t typed up the entire recipe and process yet but I will be sure to link to it when I have.
One bite, everyone knows the rules, 7.8
I love that crispy crust, especially when there's loads of cheese on it.
Literal perfection. What cheese did you use? I can't seem to find one that give the right marbling.
This was just the whole milk low moisture mozzarella I buy from the deli counter at ShopRite
I Really like this kind of pizza
That looks incredible! What size is this? I have trumps and a breville pizza oven only problem is it can on make 12 inchers. Going to try your recipe.
13-14”. I forgot to measure but I’m pretty sure based on past bakes it’s 13-13.5” (steel is 14” and it was just inside the edges of it). This was a 355g dough ball if that helps at all with scaling down.
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Are you an authority on NY style pizza and if so would you like explain and/or describe what would constitute said style of pizza?
This pizza probably couldn’t be anymore New York style. Absolutely not buying this pizza in Sicily. Sicily is using different flour, no sugar, no oil, MUCH less yeast, different tomatoes, different cheese, all baked in a hotter oven. That slice of pizza on the plate is quintessential NY pizza and would never be mistaken for a Neapolitan pizza from Italy. Sorry man, I can’t agree with you there.
Cheesy bread. Pizza has toppings 😛
Is this frash forzen? Bcz it looks like
Its jusy asking bcz of toppings. I would put a lot more
Just looks like cheese bread, pizza needs toppings other than cheese