> How I Made the Perfect NYC Pizza (Full Documentary)
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> 1 Hour 28 minutes...
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@cjd I'm still trying to do one myself. I've had a pizza stone for almost two years now.
Maybe I should try a Chicago Tavern or a Detroit Style instead.
Apparently stone is the wrong choice unless your oven can do like 600F or more. If you want a good crispy bottom with an oven, go for steel.
I made some on Friday, I don't have a stone or a steel, but it came out okay - clearly no browning on the bottom.
Key points:
* Flour -> the cheap kind, salt, olive oil -> cold pressed
* 60% hydration
* 20 minutes autolyze
* 2 hours fermentation on the table
* 6 hours fermentation in the fridge (more is apparently better, but I started the morning of)
* Sprinkle semolina on the table when stretching
* Sauce is just "pizza sauce" from the store, 70g per 30cm pizza
* Cheese -> Low moisture mozzarella without anti-caking agent
* Cook at 270C (520F) top shelf
What I would improve:
* Like to try to get a slightly airier crust, esp. at the edges
* Skip the meat, it turns it into a "pepperoni pizza" (greasy)
* Try to cook at higher heat and/or use a steel to get the golden brown on the bottom
I made some on Friday, I don't have a stone or a steel, but it came out okay - clearly no browning on the bottom.
Key points:
* Flour -> the cheap kind, salt, olive oil -> cold pressed
* 60% hydration
* 20 minutes autolyze
* 2 hours fermentation on the table
* 6 hours fermentation in the fridge (more is apparently better, but I started the morning of)
* Sprinkle semolina on the table when stretching
* Sauce is just "pizza sauce" from the store, 70g per 30cm pizza
* Cheese -> Low moisture mozzarella without anti-caking agent
* Cook at 270C (520F) top shelf
What I would improve:
* Like to try to get a slightly airier crust, esp. at the edges
* Skip the meat, it turns it into a "pepperoni pizza" (greasy)
* Try to cook at higher heat and/or use a steel to get the golden brown on the bottom
@cjd My oven can only go up to 500F so just 100 degrees too short, I guess.
By "cheap flour" do you mean all purpose flour because from what I've heard all purpose flour is the reason why most homemade pizzas suck.
In France it's labeled T55, but it just says it's "wheat flour". But it says 10% protean, so I guess that would place it as all-purpose.
I understand you can get better results with flour that has higher protean, maybe I'll give that a try too.
I understand you can get better results with flour that has higher protean, maybe I'll give that a try too.
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