I know it seems like it should be easy, but it has taken me about 2 years of practice to get very very close to REAL NY Style pizza joint pizza. last night was my best ever, I updated the little tweaks I made to the recipe at the bottom of the post.
I understand about the tweaking and practice. But I am willing to try because I really do not know what NY style pizza is. I hear NY style, Chicago style, San Francisco style. Having never experienced those, all I can say is the only style I know is like a Papa John's. My homemade turns out very much like his. But I do a kitchen sink style topping. Anything I can get my hands on goes onto that pizza. lol.
Papa johns is NOT Pizza, I think you will be happy even with your EARLY RESULTS. Autolysing is VERY important- Initially put in only 80% or so of your flour and salt and dry ingredients then put the full amount of water in and just stir in for like 6 or 8 stirs not really mixing it then let it sit 25 min. then add the rest of your flour slowly as you knead it or use your machine, make sure to need it/mix it enough. Bake at 400 with a stone and you might open a pizza shop haha.
What a blow for a girl to wake up to first thing in the morning. To hear Papa Johns is NOT PIZZA. Wow. NY pizza must really be good. lol. Thanks for the added instructions.
P.S. I'm already looking at commercial properties downtown. Doodling with some logo ideas......maybe I will use my 12 steem dollars for a down payment on a used oven.
LOL, that is FUNNY! Not all NY pizza is excellent, alot of it is mehhhhh, but the good stuff is REALLY good, you will see! I live in the boondocks in NJ and there is no GOOD pizza close by, so I was forced to learn haha. Now mine is better than the local stuff for sure and getting close to the "pro's", I stopped eating meat 6 months ago so I am making ALOT of pizza lol. If you have any questions or need better detail let me know, you should definitely check out the varasono pizza guy he is a PERFECTIONIST and is where I learned most. He made an excellent article and his website is filled with instructions. http://www.varasanos.com/pizzarecipe.htm
Can't wait to hear how the first one comes out, you better let me know!
you better believe I will. I am going to docuphoto my efforts. I specifically went to the store today and bought the King Arthur bread flour the recipe suggested.
The cheese is REALLY IMPORTANMT too- get the block mozzerella from the deli, and the sauce just blend up a can of san marzanos and 1 teaspoon salt NOTHING ELSE. (i think haha, and my brother AGREES STRONGLY and he weighs 280lbs ahhahahahahahah!
I know it seems like it should be easy, but it has taken me about 2 years of practice to get very very close to REAL NY Style pizza joint pizza. last night was my best ever, I updated the little tweaks I made to the recipe at the bottom of the post.
I understand about the tweaking and practice. But I am willing to try because I really do not know what NY style pizza is. I hear NY style, Chicago style, San Francisco style. Having never experienced those, all I can say is the only style I know is like a Papa John's. My homemade turns out very much like his. But I do a kitchen sink style topping. Anything I can get my hands on goes onto that pizza. lol.
Papa johns is NOT Pizza, I think you will be happy even with your EARLY RESULTS. Autolysing is VERY important- Initially put in only 80% or so of your flour and salt and dry ingredients then put the full amount of water in and just stir in for like 6 or 8 stirs not really mixing it then let it sit 25 min. then add the rest of your flour slowly as you knead it or use your machine, make sure to need it/mix it enough. Bake at 400 with a stone and you might open a pizza shop haha.
What a blow for a girl to wake up to first thing in the morning. To hear Papa Johns is NOT PIZZA. Wow. NY pizza must really be good. lol. Thanks for the added instructions.
P.S. I'm already looking at commercial properties downtown. Doodling with some logo ideas......maybe I will use my 12 steem dollars for a down payment on a used oven.
LOL, that is FUNNY! Not all NY pizza is excellent, alot of it is mehhhhh, but the good stuff is REALLY good, you will see! I live in the boondocks in NJ and there is no GOOD pizza close by, so I was forced to learn haha. Now mine is better than the local stuff for sure and getting close to the "pro's", I stopped eating meat 6 months ago so I am making ALOT of pizza lol. If you have any questions or need better detail let me know, you should definitely check out the varasono pizza guy he is a PERFECTIONIST and is where I learned most. He made an excellent article and his website is filled with instructions. http://www.varasanos.com/pizzarecipe.htm
Can't wait to hear how the first one comes out, you better let me know!
you better believe I will. I am going to docuphoto my efforts. I specifically went to the store today and bought the King Arthur bread flour the recipe suggested.
The cheese is REALLY IMPORTANMT too- get the block mozzerella from the deli, and the sauce just blend up a can of san marzanos and 1 teaspoon salt NOTHING ELSE. (i think haha, and my brother AGREES STRONGLY and he weighs 280lbs ahhahahahahahah!