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The New York Brick Oven Company

Perfect Pizza Cooking

Perfect Pizza Cooking Tips

When it comes perfect pizza cooking , there are a few key elements that are essential for success. One of those elements is the right equipment, and that’s where the New York Brick Oven Company comes in. With their expertise and high-quality pizza ovens, you can take your pizza-making skills to the next level. In this blog, we will share expert tips and techniques to help you master the art of cooking the perfect pizza, using the exceptional products from the New York Brick Oven Company.

Mastering the art of cooking pizza is more than just a simple recipe . It is about creating an culinary experience that brings people together and being the best you can with a crust and pizza that says exactly that.    The right balance of ingredients, the perfect crust, and the ideal cooking time all contribute to the overall taste and texture of the pizza. By mastering the art of cooking pizza, you become the curator of these experiences, ensuring that each bite is a moment to savor. With the guidance of the New York Brick Oven Company and the pizza school of New York with  with exceptional products and training , you can take your pizza to the top of the list in your town for best pizza . So, let’s dive deep into the techniques and tips that will help you achieve pizza perfection.

 Choosing the right ingredients for the perfect pizza

When it comes to creating the perfect pizza, choosing the right ingredients is essential. Each ingredient plays a crucial role in the overall flavor profile of the dish. Start with the foundation – the crust. And opt for high-quality flour 13%to 14 % that will yield a light and crispy crust. Perhaps you want to use an Italian flour or an American. The Italian flour is best for Neapolitan style pizza with a greater hydration and more of a puffer softer dough with a lot of blistering cooked up to 900 f in 90 seconds. The American flour is great for a crispy New York style pizza is cooked in about three to four minutes. The New York dough is also great for a brick oven style bake with fresh mozzarella too.

Experiment with different types of cheese to find the perfect balance between richness and stretch and flavor profiles. Use Fresh mozzarella for your Neapolitan styles and New York style . Use shredded mozzarella with combinations of provolone and parmigiana for great thin traditional flavor.  Toppings are always best when fresh is used.   Fresh herbs, succulent meats and quality cheeses will take your pizza to the next level.

Don’t forget the sauce! A truly great plumb tomatoes either imported San Marzano or California plumbs is what we recommend. The San Marzano tomatoes are rather costly but have a very unique sweet flavor that are great for Neapolitan pizza. The California plums are also great and very consistent and are  great for either style.    A great simple savory sauce can elevate the taste of your pizza and tie all the ingredients together. Remember, the key is to use ingredients that are of the highest quality and to always strive for freshness. By carefully selecting the right ingredients and tomatoes they are all different and you should taste each one you might use side by side looking for the ones that are bright sweet and consistent without any acid after taste.

 The secret to creating the perfect pizza dough

Now that you have mastered the art of choosing the right ingredients for your pizza, it’s time to dive into the secret of creating the perfect pizza dough. The dough is the foundation of your pizza, and getting it right is crucial for achieving that authentic, mouthwatering taste.

First and foremost, it’s all about the flour, opt for a high-quality, finely ground flour with a protein content of around 12-13%. This will give your dough the right texture and structure. Combine the flour with the perfect amount of water, yeast, and salt and olive oil as well. Making dough is a bit of a science and  there is a lot to know but not hard to master.

Kneading “Mixing” the dough is a critical step.  This will help develop gluten, giving your crust that desirable chewiness and strength.  There are several types of mixers and for American style pizza I highly recommend the standard Hobart planetary mixer. This is the “work horse” of mixers and some of them have been going for 100 years.  For Neapolitan dough you will use a spiral mixer this type of mixer does not produce any heat and the bowl spins with the dough. It’s really a specialized mixer and is what’s needed for Authentic Neapolitan dough. Also anothe point to know is how long to mix the dough. The mixing time varies on the dough formular. But a good rule is from 10 to 14 minutes on speed number one for a 50 lb bag of flour. Always get the flour wet first with yeast. Then add the salt and oil after four minutes of mixing.

After Mixing the dough you must allow the dough to rise and ferment Thats when the dough takes on it’s flavor  and doubles in size.  The fermentation process is what making dough is all abaout.  . This process can take anywhere from  two  to three days , depending on the flavor profile you are looking for. You see as the dough ferments the yeast breaks down the flour n food manufacture, yeast is used to cause fermentation and leavening. The fungi (yeast)  feed on sugars, producing alcohol (ethanol) and carbon dioxide;. The longer it sits the more flavor it will have so a 1day old dough wont taste like much compared to a three day old dough!

The final step is shaping the dough.  Press your dough into  a flour bowl. Then lightly flour your surface and stretch the dough into your desired shape. For a thin and crispy crust, roll it out thin . If you prefer a thicker and chewier crust, leave it a bit thicker. It all depends on how you like it and what your brand is selling a typical 12 ” pizza is about a  9oz dough ball. an 18” pizza could be  20 ounces  or more, again depending on how thick you like it.

Remember, practice makes perfect, and don’t be discouraged if your first attempt isn’t flawless. With time and patience, you’ll become a master at creating the perfect pizza dough.  Of course you can attend the “Pizza School Of New York “for one on one training with world champion pizza makers. The World’s Best Pizza School 

 Understanding the art of pizza sauce and topping combinations

In the world of pizza, the sauce and toppings are what truly make it an unforgettable culinary experience. Understanding the art of pizza sauce and topping combinations is essential for achieving the perfect balance of flavors.

When it comes to pizza sauce, simplicity is key. Start with a high-quality canned tomatoes. Use a fine mill and put the through it. Yor sauce will look velvety  Add in a pinch of salt to enhance the natural flavors of the tomatoes. I also like to add some olive oil about a table spoon to every 3 quarts of sauce and some fresh garlic (1 clove chopped ) and diced fresh basil.

Now, let’s talk toppings. The options are endless, but it’s important to choose ingredients that complement each other and the sauce. For a classic Margherita pizza, fresh mozzarella, sliced tomatoes, and fresh basil leaves and extra virgin olive oil are a winning combination. For a meat lover’s delight, go for a hearty combination of pepperoni, Italian sausage, and prosciutto

Remember, a little goes a long way when it comes to toppings. Over loading your pizza with ingredients can result in a soggy crust and overpowering flavors. Use a light hand to ensure that every component shines. Work your pizza from the outside in always and be sure that toppings are not over loaded on your pizza. You want to taste all the components of a great pizza.

Stay tuned for our next blog section, where we’ll reveal the secrets to baking your pizza to perfection.

  Mastering the art of pizza cooking techniques

Now that you have perfected the sauce and chosen the perfect toppings, it’s time to master the art of pizza cooking techniques. The way you cook your pizza greatly affects its taste and texture, so pay close attention to these expert tips. Your dough recipe and style will also determine your cooking temperature.

For a traditional, Neapolitan-style pizza, crank up the heat as high as your oven can go 800F to 900F . This high temperature will cook the pizza quickly and give you that sought-after charred crust with lots of blisters and leopard spots. If you prefer a thicker, chewier crust, lower the temperature slightly and increase the cooking time.

3 to 4 minutes for a traditional style pizza at 650f .

When it comes to cooking the perfect pizza, there are a few key elements that are essential for success. One of those elements is the right equipment, and that’s where the New York Brick Oven Company comes in. With their expertise and high-quality pizza ovens, you can take your pizza-making skills to the next level. In this blog, we will share expert tips and techniques to help you master the art of cooking the perfect pizza, using the exceptional products from the New York Brick Oven Company.

Mastering the art of cooking pizza is more than just a simple recipe . It is about creating an culinary experience that brings people together and being the best you can with a crust and pizza that says exactly that.    The right balance of ingredients, the perfect crust, and the ideal cooking time all contribute to the overall taste and texture of the pizza. By mastering the art of cooking pizza, you become the curator of these experiences, ensuring that each bite is a moment to savor. With the guidance of the New York Brick Oven Company and the pizza school of New York with  with exceptional products and training , you can take your pizza to the top of the list in your town for best pizza . So, let’s dive deep into the techniques and tips that will help you achieve pizza perfection.

 Choosing the right ingredients for the perfect pizza

When it comes to creating the perfect pizza, choosing the right ingredients is essential. Each ingredient plays a crucial role in the overall flavor profile of the dish. Start with the foundation – the crust. And opt for high-quality flour 13%to 14 % that will yield a light and crispy crust. Perhaps you want to use an Italian flour or an American. The Italian flour is best for Neapolitan style pizza with a greater hydration and more of a puffer softer dough with a lot of blistering cooked up to 900 f in 90 seconds. The American flour is great for a crispy New York style pizza is cooked in about three to four minutes. The New York dough is also great for a brick oven style bake with fresh mozzarella too.

Experiment with different types of cheese to find the perfect balance between richness and stretch and flavor profiles. Use Fresh mozzarella for your Neapolitan styles and New York style . Use shredded mozzarella with combinations of provolone and parmigiana for great thin traditional flavor.  Toppings are always best when fresh is used.   Fresh herbs, succulent meats and quality cheeses will take your pizza to the next level.

Don’t forget the sauce! A truly great plumb tomatoes either imported San Marzano or California plumbs is what we recommend. The San Marzano tomatoes are rather costly but have a very unique sweet flavor that are great for Neapolitan pizza. The California plums are also great and very consistent and are  great for either style.    A great simple savory sauce can elevate the taste of your pizza and tie all the ingredients together. Remember, the key is to use ingredients that are of the highest quality and to always strive for freshness. By carefully selecting the right ingredients and tomatoes they are all different and you should taste each one you might use side by side looking for the ones that are bright sweet and consistent without any acid after taste.

 

 Understanding the art of pizza sauce and topping combinations

In the world of pizza, the sauce and toppings are what truly make it an unforgettable culinary experience. Understanding the art of pizza sauce and topping combinations is essential for achieving the perfect balance of flavors.

When it comes to pizza sauce, simplicity is key. Start with a high-quality canned tomatoes. Use a fine mill and put the through it. Yor sauce will look velvety  Add in a pinch of salt to enhance the natural flavors of the tomatoes. I also like to add some olive oil about a table spoon to every 3 quarts of sauce and some fresh garlic (1 clove chopped ) and diced fresh basil.

Now, let’s talk toppings. The options are endless, but it’s important to choose ingredients that complement each other and the sauce. For a classic Margherita pizza, fresh mozzarella, sliced tomatoes, and fresh basil leaves and extra virgin olive oil are a winning combination. For a meat lover’s delight, go for a hearty combination of pepperoni, Italian sausage, and prosciutto

Remember, a little goes a long way when it comes to toppings. Over loading your pizza with ingredients can result in a soggy crust and overpowering flavors. Use a light hand to ensure that every component shines. Work your pizza from the outside in always and be sure that toppings are not over loaded on your pizza. You want to taste all the components of a great pizza.

Stay tuned for our next blog section, where we’ll reveal the secrets to baking your pizza to perfection.

 Mastering the art of pizza cooking techniques

Now that you have perfected the sauce and chosen the perfect toppings, it’s time to master the art of pizza cooking techniques. The way you cook your pizza greatly affects its taste and texture, so pay close attention to these expert tips. Your dough recipe and style will also determine your cooking temperature.

For a traditional, Neapolitan-style pizza, crank up the heat as high as your oven can go 800F to 900F . This high temperature will cook the pizza quickly and give you that sought-after charred crust with lots of blisters and leopard spots. If you prefer a thicker, chewier crust, lower the temperature slightly and increase the cooking time.

When it comes to cooking time, keep an eye on your pizza. It generally takes around 1 .5 to 2 minutes for a Neapolitan style pizza at 900f and 3 to 4 minutes for a traditional style pizza at 650f .

Perfect Pizza Cooking

Perfect Pizza Cooking

Wood Fired Start Ups

Perfect Pizza Cooking

Perfect Pizza Cooking

        The Art Of Pizza 

 

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Revolving Brick Oven Revolution

Revolving Brick Ovens  are here and when done right are an incredible mixture of old world style, durability and baking combine with incredible new world tech and production.

When you need high quality baking and high production the New York Brick Oven Company is your answer because they have combined old world Italian know how with American components to ensure pizza making is easy and user friendly while consistently putting out a fantastic product that is worthy of both state and world champions pizza makers while serving the local pizzamaker with pride and durability.

Brick Façade Wood Gas Inferno

When training becomes simple and ease of working the oven becomes a reality, you have a fool proof winning platform to expand from. The oven stats were proven at pizza expo where the skilled pizza men from the original World Champion Goodfella’s Brick oven Pizza set a world record   making 200 pies in 50 minutes! Yes 200 pies in 50 minutes in front of the crowds at Pizza Expo. The pressure was on as the head chef from blaze pizza worked his magic to keep up with New York Brick Oven Companies Inferno oven. These ovens are capable of burning both wood and a gas or propane combination.

 

The beauty of these high production ovens in the ease of use and LABOR SAVINGS. Not only that but they can be built on location or fully assembles with different finishes or you can finish the outside yourself to match your décor! Call now and get it done!  (800) 683-6053

Commercial revolving brick ovens

World Champion Pizza Maker Andrew Scudera

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