NY Pizza

[venkman_uk]

Hey YO!

does anyone have a good recipe for New York pizza?

i know you definitely need cornmeal but what else is in there ( special flour, secret ingredients ) and what proportions? . i wanna get that super thin crust with the bubbly chewy/crunchy edges that holds its shape with a load of cheese and pepperoni on there.

so socket to me :)

[jabumbo]

the flour has to be dredged from the bottom of the east river

[JBernas]

the flour has to be dredged from the bottom of the east river

Or the Hudson....they're equally polluted.

Or you could just go to NY....

[venkman_uk]

i feel like these recipes are no good.

:D

25.0 pounds 100% High gluten flour
14.5 - 16.25 pounds 58 - 65% Water
6.0 ounces 1.5% Salt
4.0 ounces 1.0% Olive oil
2.0 - 3.0 ounces 0.5 - 0.75% Compressed yeast

How to Prepare:

Standard Dough Making Procedure: Put water into the mixing bowl, add the salt and sugar, then add the flour and the yeast. Mix at low speed for about 2 minutes, then mix at medium speed until all of the flour has been picked up into the dough. Now add the oil and mix in for 2 minutes at low speed, then mix the dough at medium speed until it develops a smooth, satiny appearance (generally about 8 to 10 minutes using a planetary mixer).

The dough temperature should be between 80 and 85F. Immediately divide the dough into desired weight pieces and round into balls. Wipe the dough balls with salad oil, and place into plastic dough boxes. Make sure that the dough balls are spaced about 2 inches apart. Cross stack the uncovered dough boxes in the cooler for 2 hours as this will allow the dough balls to cool down thoroughly, and uniformly. The dough boxes can then be nested, with the top box being covered. This will prevent excessive drying of the dough balls.

The dough balls will be ready to use after about 12 hours of refrigeration. They can be used after up to 72 hours of refrigeration with good results. To use the dough balls, remove a quantity from the cooler and allow them to warm at room temperature for approximately 2-3 hours. The dough can then be shaped into skins, or shaped into pans for proofing. Unused dough can remain at room temperature (covered to prevent drying) for up to 6 hours after removal from the cooler.

Note: If using ACTIVE DRY YEAST (ADY) only half the amo0unt as compressed yeast. Then suspend the ADY in a small quantity of warm water (105 – 110F) and allow it to stand for 10 to 15 minutes. Add this to the water in the mixing bowl, but do not add the salt and sugar to the water, instead, add the salt and sugar to the flour, then begin mixing as directed.

If using INSTANT DRY YEAST (IDY) us only 1/3 the amount as compressed yeast. Add the IDY to the flour along with the salt and sugar, and begin mixing as directed.

.. then slap on your toppings and cook that issshh!

[M|X|Y]

http://www.nyflyingpizza.com/about.htm

http://www.newyorkfirst.com/gifts/9163.html

http://www.buynypizza.com/?gclid=CKGSuq6g-KQCFeFN5QodKDuLiw

:o(y)

ps i think part of the secret is the oven has to be about 800degrees+, which i'm not sure home ovens do.. its supposed to cook quick and slightly charred that way

[venkman_uk]

Zen and the Art of Pizza Delivery.

.. i know how that is.

[Helvete]

I thought New York was a location and not a variety of pizza.

[M|X|Y]

think agin' :D

[M|X|Y]

You know what's some good shit? Tabasco sauce on Pizza.

[Yetra Flam]

when you eat it you have to fold the slices in half