New Yorkers "Pizza Pie"

[Que-Dawg]

You New Yorkers… the Ol’ lady LOVES NY style pizza… my pies are getting better on the BGE… but I am not understanding her on how to do a true NY style pies?

[BBQchef33]

stretch that crust till its thined out so when u pick up a slice, it flops.

cook it at 600-700 degrees so the crust is crispy but light and use good quality mozerella..


Heres the way one of the best pizzas in NY is made.

http://www.epicurious.com/articlesgu...s-of-di-f.html

[MilitantSquatter]

Phil nailed it...

To me.. a NY pie is all about the crust....well done/crispy .. but the key is that it's got to be thin. I've never made my own dough, but I've sampled enough from various bakeries and Italian markets to know that quality can vary.. However if you make the dough thin enough, even a sub-par dough becomes an almost non-issue.

The toppings are the easy and fun part.. More often that not, I prefer to keep it simple which is just a simple homemade sauce, fresh mozzarella, fresh basil, oregano & olive oil.

[bowhnter]

I don't know much about NY, but I have been getting a very thin Papa Muprhys crust lately, with only olive oil and garlic on it and adding my own toppings, on the Primo and delicious. If you have one near you..450* for 12 mins.

[Goose]

As we say here, "If you cannot read the NY times through the crust its too thick"

San marzano plum tomatoes, fresh garlic and fresh Buffalo mozzarella with whole leaves of basil drizzled with good olive oil will send your bride to the moon.

[Que-Dawg]

Originally Posted by BBQchef33

stretch that crust till its thined out so when u pick up a slice, it flops.

cook it at 600-700 degrees so the crust is crispy but light and use good quality mozerella..


Heres the way one of the best pizzas in NY is made.

http://www.epicurious.com/articlesgu...s-of-di-f.html

OK bro… we are thinking about a family vacation to NY… the top 3 are 1. NY 2. Hilton Head 3. Destin… If by chance the Ol’ lady and kids pick NY can you point me in the right direction… rooms, sights, restraints, WE REALLY want a NY deli that is old school… if we do not do it this spring it will be next winter (I think winter would be the Best…. Myself… NY has the BIGGEST X-MAS TREE)

[aquablue22]

Que-Dawg............kind of a long read, but.....

http://www.varasanos.com/PizzaRecipe.htm

[RichardF]

Here is one of the key steps -



Step 2: He flours a pizza peel and lays out the dough on it.

no self-respecting NY pizza-maker would ever use cornmeal to keep his pizza from sticking. So don't let anybody tell you that cornmeal is acceptable; it's not.

[Rick's Tropical Delight]

Originally Posted by BBQchef33

stretch that crust till its thined out so when u pick up a slice, it flops.

cook it at 600-700 degrees so the crust is crispy but light and use good quality mozerella..


Heres the way one of the best pizzas in NY is made.

http://www.epicurious.com/articlesgu...s-of-di-f.html

you're supposed to put the basil on after baking?! dough! i mean do'oh! i did not know that.

so this flop you mention. i have seen that mentioned before. is there a way to describe it because that is one of my goals with the dough. i think i've done it a few times, but it seems inconsistent.

ignore my head in this photo, but this crust wast actually crispy on the bottom, but just the weight of the sauce and mozzarella made it bend right after the support of my hand



the pizza i made last week had a stiffer, even crispier crust and it did not bend, but i actually liked it better



last nights pizza was more like the bendy version

i've been using just the fresh mozzarella made right in the market, but i'm going to try the cheese mixture in the link...

[Rick's Tropical Delight]

Originally Posted by aquablue22

Que-Dawg............kind of a long read, but.....

http://www.varasanos.com/PizzaRecipe.htm

that's a great link. thanks!

[rookiedad]

alot of times the pizza out of ny is different because of the water. try to get a double proof out of the dough. let it rise, punch it down and let it rise again. try to use it after a few days letting it proof in the refridgerator but keep it oily so it won't crust over. if you have hard water use more yeast and sugar.

[BBQchef33]

thats close to the flop.. but still to thick. It should flop, loosly, almost like the wind can blow it around and in that that spot where your holding your fingers?? is still firm in your picture..A NY slice, in order to keep it from folding over your fingers, you have to kinda crease the slice, but it still flops once it passes your fingers.

looks like Im going to get a pie for lunch to take some pictures. :)



MMM.. brisket and pizza for lunch.. that will be different.

[Rick's Tropical Delight]

sorry to force you to eat pizza!

i think i know what you mean with the crease. i think the size of the slices might be an important piece of this pizza puzzle

[hav]

Like Rookiedad said above, its the water. Pizza and bagels out of NYC, remind you that you are not in NYC. I used to work in Canarsie, Brooklyn and frequented a pizza shop there for lunch. The owners cousin owned a pizza shop in Georgia, he told me he would ship a container truck with NYC water for his pies once a week.

Now, NYC Deli, go to KATZ Delicatessen on Houston Street in the lower east side. In the city you will pronounce it HOUSE-ton by the way.

[JD McGee]

That's it...I gotta do some pies this weekend! This link is awesome! http://www.varasanos.com/PizzaRecipe.htm I spent a few days in NYC a few years back...couldn't get enough NY Pizza! Check this book out if you're a pizza fanatic. http://www.google.com/url?sa=t&sourc...AkDFkeibUDwyjQ