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.
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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!
Hi again, zoom. It has been several days since I talked to you last. My dad has taken a bad fall and is now on Hospice. So, I put pizza on the back burner. But now we have smoothed out our daily routine to fit this new reality. I made the dough today and took pics. Will make one pizza tomorrow as we have family coming in. If it is good, I will make more. Sister will be here 4 days to help with dad, so we may just need lots of pizza meals. Will make a complete post as time allows. Have a great day.
I am so sorry your Dad got hurt in a fall. I was thinking of you and wondring if you ever got around to the pizza. Did you buy a pizza stone or do you have one? One thing also that helps is reading varasono's to pizza owners article on making pizza, it is a SCIENCE, BUT it is an ART LOL, but it is! It i fun and my brother and I make white pizza with fresh roasted garlic, margarrhita pies with fresh mozz and fresh basil (higher water % in that dough) and we make buffalo pizza- mild wing suace, REAL bleu cheese, and mozzwrella on top (no chicken on it cause I no longer eat meat, but it tastes DELICIOUS if you like or know anyone who likes wings!
I am very happy your sister is helping you, and if you have any questions just call me at 609-240-8268 and I will help you. Oh and did you buy a PIZZA PEEL and a Pizza CUTTER? and the aluminum round pan they cut it on all together maybe $30 or so , they make it easier . When you slide the pizza off the peel into the oven youmay want to watch youtube videos on that because it can really MESS UP your OVEN when try and shove it off the peel and it sticks and the sauce goes everywhere...... Good luck !!!!! and Have fun!