New York Style Pizza and an Expanding Hobby

The next baking journey is about to begin. I’ve been reading and studying artisan bread making. Not surprisingly, so much of what I’ve learned about making pizza dough applies to baking bread. I plan on making my first loaves this week. I'll also continue with my pizza making as well. I’m hoping to take a one-day course at Tony Gemignani’s International School of Pizza (San Francisco) to deepen my pizza knowledge and skill sometime in the near future. Here’s a picture of a New York style pepperoni and sweet fennel sausage pizza I made this weekend. This whole hobby started because I wanted to learn how to make New York style pizzas, which have always been my favorite!

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Paul S.
posted over 2 years ago

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Is that the NY Style from The Pizza Bible? If it is, then that is damn good pizza! I had made that pizza earlier on and did not take any pics, which is why I have not posted and I did not know there was the on-line community and forum for pizza makers at that time. I am thinking about ordering Flour, Water, Salt, and Yeast from FG Pizza when I repurchase tomatoes. I flipped through a little of it on Amazon, but I could not decide if I wanted to get it now or later. Like you, I definitely want to expand my interest in actual bread making. Have you got a chance to read and make anything from it? I have heard good things about it, but I have never actually read it or worked any of the recipes. Fresh bread and butter have always done it for me in terms of satisfaction. Eventually, it is on the list.

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Matthew D.
posted over 2 years ago

(1) The pizza is a variation on the New Yorker. I used ingredients I had from all the other pizzas. Something unique about this one is it’s the first time I’ve used frozen dough to make the crust (followed Tony’s instructions on using a water bath to thaw). It’s 85-90% as good as fresh. It’s didn’t rise as much in the bake and the texture was a bit chewer. I’ve made lots of New York style pizzas. I never posted any pics until now.

(2) Flour, Water, Salt, and Yeast is a little long on exposition in the first couple chapters, but it's quite informative and consistent with Tony’s instructions in many ways; however, he likes low gluten/protein flours the best. All the equipment will finish arriving on Wednesday. I will start by creating a poolish and making a white bread. The instructions teach you how to work with high hydration doughs (using a folding technique ... similar to the Sicilian dough) and how to get amazing loaves by baking inside a dutch oven (creates the needed amount of steam). He uses long cold rises as well and provides very very precise recommendations (78 degrees F once the dough is hand mixed).

- Paul   over 2 years ago

Hats off to you Paul! That's a legit NY Style pizza. Are you using All Trumps? You'll get a lot out of Tony's home chef course. He's an amazing instructor and the format of the course is so hands on, that you're just immersed. It's great.

Flour, Water, Salt Yeast is an amazing book. I bought a dutch oven, banneton and all the other stuff in your picture and was blown away by my first result. Pic attached. You're right Paul, Ken Forkish recommends lower protein flours, so I went with Morbread on this one. It's a bread flour, but lower in protein than Harvest King. I still haven't tried the pizzas in Flour, Water, Salt, Yeast. they don't look good. :-) I realize it's just a picture, so at some point, I should try it.

Matthew, Flour, Water, Salt, Yeast is an excellent book on bread making. As Paul mentioned, the first part is theory, but I learned something from it and think it's important to know why things are done a certain way.

IMO, Flour, Water, Salt, Yeast is the best one, but two other books to consider on are breadmaking: Bien Cuit and La Rousse Bread:


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Raj Irukulla admin
posted over 2 years ago

(1) That’s a sweet looking loaf of bread Raj! I can’t to bake some of my own :-)
(2) I used Power Flour for the NY Style, but I recently ordered more flour from the PB Store and got some Trump’s flour for the first time. I look forward to seeing how the two might different in taste, crumb, etc.

- Paul   over 2 years ago

Thanks for the book references, I am going to try and get these in a bundle deal from Amazon sometime in the near future. I am curious, most of the pictures show enameled cast-iron as a choice means of baking breads. Is it possible to use non-enameld cast-iron? The loaf in the picture, what kind of loaf is it? It looks delicious.

- Matthew   over 2 years ago

Thanks, it's the white bread recipe from Flour, Water, Salt, Yeast. You can use non-enameled cast iron. People use the Dutch oven because the lid helps generate steam. Most Dutch ovens tend to be enameled though.

- Raj   over 2 years ago

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