New York Style Flour

Has anyone tried both the Tony's artisan and the new Caputo NY style flour? Thoughts?

Jon D.
posted over 1 year ago

tonight's pie

NY style, my dough this time but with Tony's malt. my own homemade sausage, Margherita pepperoni.

Bill F.
posted almost 2 years ago

New test dough...

Whipped up another test batch yesterday eve with TG's flour and CM's malt.

Instead of using 1% malt as before and 65% hydro, I went with .5% malt and a 63% hydro and also lowered the yeast amount... (more)

Thumb t1
Mike K.
posted over 2 years ago

What is the best flour for indoor ovens (500 degrees max)

Please forgive the newbie question. I am an experienced artisan bread, kaiser roll and yeast cake maker of over 30 years so hubby wanted me to try pizza.
I made pizza at home for the first time Fri... (more)

Madlyn S.
posted 4 months ago

Criscito Anyone?

Has anyone else used Caputo Criscito as their polish? If so, how are your results and do you change the amount of yeast in your dough mix?

Jacques S.
posted about 2 years ago

More pies from tonight -- New York and Greek Style

A few more pics from tonight. I took a second shot at the New England Greek style and sorted out most of the issues. I set my oven to 450F today instead of 500F and got a *much* better result. Als... (more)

Thumb raji
Raj Irukulla admin
posted over 2 years ago

What causes the dough to be spongey

i took a pie home from my store for a football game and after 20 min it felt spongey and no crispiness. what is the number 1 method to get crispy

Johnny R.
posted over 2 years ago

Weight for New York style dough balls

What would be the proper dough ball weight for a 14" and 18" pie?

Johnny R.
posted over 2 years ago

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... (more)

Thumb nd8 6756
Paul S.
posted over 1 year ago

All trumps vs King Arthur

what is the major difference if any between the 2

Johnny R.
posted over 2 years ago

Is New York pizza really good because of the water?

At some point we've all heard the claim that New York pizza is better than everywhere else because of the water. I've never heard the definitive answer. Is this myth or fact?

Dan Lee
posted over 2 years ago

Sweet Sausage Pie with Tony's Pizza Bible Recipe

First attempt at making homemade sausage from Tony's Pizza Bible. It was easy and very wonderful. I was surprised to learn to put the sausage on the pizza raw, great tip. My husbands all time favo... (more)

Gail Churinetz
posted over 2 years ago

Tony's Artisan 00 flour dough leavened with milk kefir

I tried another experimental dough with Tony's Artisan 00 flour and leavened the dough with live milk kefir cauliflower like grandules that are fed milk, and then left out to form a yogurt like start... (more)

Norma K.
posted over 2 years ago

Best I've made yet

Cooked four NY pizzas tonight after 3 day bulk cold ferment. Turned out very good. First time for a buffalo chicken pie that turned out well.

Gene H.
posted over 2 years ago

Didn't turn out too bad

Made three pizzas today. One Margherita using the simple sauce from Alta Cucine tomatoes that I asked about earlier, a NY style plain and a pepperoni. The dough was made from All Trumps using a start... (more)

Chuck W.
posted about 2 years ago

Tony's Artisan 00 flour pizza results, and a question

I would like to ask a question. What causes blistering in a rim crust? The reason I asked is I tried Tony's Artisan 00 flour with my normal dough formulation. I achieved more blistering on the r... (more)

Norma K.
posted over 2 years ago

soft crust

I have an Il Fornino pizza oven and cook at 700 - 750. Using Tony's master dough recipe without starter, my crust is not as crispy as it should be. I am relatively new to making pizza. I'm not sure i... (more)

Mike G.
posted about 2 years ago

Dry clumpy dough

what causes the dough to do this. At the top of this piece it's hard clumpy crumbles

Johnny R.
posted almost 2 years ago

000 flour Vs All purpose

Hi all, I've gone from living in the UK to the north east of Brazil and my flour choices are very limited! Most pizzarias use all purpose flour but in fairness they are all terrible and in my experim... (more)

Damien B.
posted over 1 year ago

??

I'm not really sure what this would categorize as. I guess a New York style on the thicker side. It tasted very good though. 2 day bulk and 2 day portioned ferment. 550 degrees/ broiler method about ... (more)

Jeff S.
posted 9 months ago

Dough Weight for New York Style Pies

How many grams should 18" and 28" dough balls weigh for the real deal New York style pies?

I want to use 500 grams for and 18" pie and 1000grams for a 28" pie . What do you guys think?

marlboro man
posted almost 2 years ago

Are these large bubbles normal ?

Hi guys,
My dough sometime seem to be very bubbly , there are large bubbles come out on the edge and center of the crust, is it too bubbly ? Is it normal ? If it is abnormal , what was wrong ? un... (more)

Ted Sin
posted 3 months ago

Making a pizza similar to Joe's in New York

My favorite pizza out there is Joe's pizza on Carmine street in Manhattan. I'd like to learn how to make something like this at home.

I've got some experience making pizzas, but could use a littl... (more)

Mike S.
posted over 2 years ago

Sclafani Crushed Tomatoes

Just throwing a quick question out here...

Has anyone any experience with the Sclafani brand of crushed tomatoes? I've heard the name thrown around numerous times but never had the chance to use t... (more)

Thumb t1
Mike K.
posted about 2 years ago

New Yorker Pizza

Hey, so I made the New Yorker Pizza from the book and as good as it was, there was no char on the bottom versus the top of the pizza. I don't own a brick oven or a pizza oven, I use my regular home o... (more)

Lowell Cohen
posted 5 months ago

Best accounting software for multiple locations for Pizza restaurant

We have 3 locations working on 4th. But we can't seem to find an accounting software that can pull my numbers at night when we runs day end. So that I can see all my stores at once on a spread sheet... (more)

Johnny R.
posted about 1 year ago

Hot & Humid Advice please

Can anyone help please? I'm up in north east Brazil & I've been trying to make a nice NY style pizza for a while. I finally sourced all the ingredients, made my own high gluten flour, imported malt a... (more)

Damien B.
posted over 1 year ago

Proofing dough

So I make my dough take it out of the mixer out it in a bowl to ferment in the fridge for 24 hours. I then take it out divide it and this where my question is. Do I flour the individual dough balls o... (more)

Jeff S.
posted 11 months ago

Americo tomatoes?

Hey I work for a small pizzeria in veedersburg Indiana and we were wanting to make the newyork-New Jersey sauce in the pizza bible but we can't get the valoroso tomatoes and out rep at delco (distrib... (more)

Eric Hall
posted over 1 year ago

Tonight's Pizza -- My new Bakers Pride Countertop and Tony's dough

Yesterday I picked up a mini Baker's Pride oven. Boy was I excited to try it. Tonight I cooked up my first pie using Tony's dough. 6:30 bake at 575. I was very pleased with the results, though I won'... (more)

Thumb raji
Raj Irukulla admin
posted over 2 years ago

First pizzas from The Pizza Bible

Dough was from pg.22, sauce was New York-New Jersey on pg.28, finished with garlic oil from pg.29, cheese was fresh mozzarella (grated, easier said than done) I made 3 pizzas. The first two in 500 de... (more)

Sammy Here
posted over 2 years ago

New York Margherita

Thanks to Tony, Raj, Mark S, Mike K, Chuck W for your tips and support. Using Tony's Artisan flour, two baking steels, and my home oven at 525 degrees, I created a New York style pizza that looks lik... (more)

Ken K.
posted about 2 years ago