So, I've been trying to dial in my sourdough NY style pizza. My neapolitan pizza is pretty solid and have moved on to NY. I'm very happy with the last bake, although I know it still needs some work.
Pizza stretched out without any effort at all, and the dough balls were on the flatter side and didn't really puff up, but still slightly domey and not near collapse. Although, idk if it's because NY is different?
Although, once in oven crust did rise. I'm using a Gozney Arc XL. I'll be upping the temp a bit next time and bake a bit longer with the flame off and then back on low for rest of bake.
Did a plain cheese with some basil, and pepperoni pizza with red onions, herbed ricotta, and hot honey drizze. It was very good in taste and texture. Would like a little more crisp though. Although I'm thinking it's cause the flour mix.
Next bake going to tweak slightly 85/15 Bread Flour and All Purpose Flour. Then going to up starter a bit to 7%. Should help strengthen dough further, provide a little more crisp and give a little puff in dough when proofing.
This was a 3 day cold ferment, and took out 5 hrs before baking.
by Professional-Tart416
2 Comments
A couple nice pizzas
Here to follow along.
What were your oven temps on the display but also with a thermostat: pre-launch, at launch, during bake? And did you have the flame on during the initial portion of the bake? Throughout? Only at the end for color?
I feel like the biggest hurdle for me in trying to do a NY style pizza is controlling the temps and not having them be too high. I’m in the 700-800 range, but I feel like it needs to be in the 550-600 range to have a longer bake to develop the undercarriage structure. But getting the oven to maintain that lower range has been a learning curve.