I’m trying to achieve a New York style
Using pizzablab’s calculator: 65% hydration with 20% poolish with 24h cf, 2% salt and oil.
After letting the dough come to temp, I stretch until it looks like the centre is going to tear. Apply sauce up to about 1cm from the edge and launch with ooni volt 2 on New York setting.
In the oven the crust grows way bigger than the centre and it throws the toppings into the middle so the edges end up without toppings but with a massive crust.
What am I doing wrong? Is there a specific dough composition for New York?
by Several_Tale_9935
9 Comments
Look up videos on YouTube about opening the dough. I wish I could see the pizza right after you stretched it out before you put the toppings on it. Typically you want to stretch the dough from the outside of the crust, not from the center. But my advice would be to watch videos on YouTube, only create a very small crust about a quarter of an inch or so because it will blow up in the oven and give you the crust you’re looking for. But the trick is to evenly stretch the dough, press it out and leave a very little crust on the edge
It’s not NY, but it honestly looks great. Like a focaccia pizza.
From the looks of it, you did potentially 2 things:
1. you left the crust unstretched completely, you should stretch the whole dough, not leave a thick crust on the side that will just rise out of proportion.
2. you left too much space on the sides for the crust. The dough rises where it doesn’t meet resistance from the toppings, so if you didn’t have tomato sauce/salami/mozz/whatever on the sides, it rose there.
Out of curiosity, what temp did you bake it at?
Probably blasphemy, but try using a rolling pin and do not roll the center, just roll outwards and the middle will sort itself out. You want a uniform flat circle for NY style, the crust tends to still rise but pushing the sauce and cheese to about 1/2” from the edge works for me
5/5 anyway
How many grams for the dough ball?
Gluten structure looks great. Simply looks like a stretching issue which you can improve with time / practice.
Absolutely do not use a rolling pin!
So, a few things. I’m guessing the poolish has bumped your hydration out of the NY realm (59-63% for me). If you want a pre-ferment, try a biga, which is a bit dryer.
Also, shaping. In any world, your rim is much too large for NY style. Watch some videos of teens with nothing to do working in a pizzeria.
Looks delicious, though!
The dough looks soft yet firm… ideal.