Pan pizza vs. NY style pizza

Smoked_Turtle · December 2013

Going to make some wings and pizza on large egg this weekend. Feel good about the wings. I've been making them for years although this is first time on the egg. I am much less experienced with pizza. Have made it a few times and turned out good but, feel I could do better. I like NY style and my wife likes pan So I thought I would do some of each. Can I use the same dough or is there dough that works better for each pie? Planning on making dough from scratch. Also, what are the ideal dome temps for each pie? Going to use a cast iron skillet for the pan and have a pizza stone for the NY. Thanks to any pizza experts out there who could give me some tips.

Budgeezer · December 2013

Check out zippy lip dough recipe. It can work for both, the pan pizza is about 400 degrees for 30 or so minutes, the NY style is at 550 or so. Unless you have 2 eggs it might be hard to pull off both. Good luck and post some pics when done.

Smoked_Turtle · December 2013

Sounds like if I do both I should do the pan first then raise the temp and do the NY. Thanks, that helps a lot.

cortguitarman · December 2013

Zippylip's dough recipe is hard to beat. The recipe can be found on @Griffin's blog. Griffins grub. This recipe calls for a cold rise in the fridge over night. You can pull it off for dinner if you get it going ASAP.

Skiddymarker · December 2013

As noted above, deep dish is cooked at lower temps for as much as three to four times longer than a thin crust pie. For deep dish, much of the topping must be pre-cooked. Best success for me is with a much moister dough when doing the deep dish, so I don't use the same dough. Good luck!

henapple · December 2013

Check out @Griffin website. ..Griffin's Grub

Smoked_Turtle · December 2013

Thanks everyone. I have been a pizza fanatic my whole life. I have survived on it. I've had my egg since October and love it. Being able to make "real" pizza has been one of the most exiting things about it. However, my local pizzeria may not think so. I think I have been keeping them in business for several years.

Carolina Q · December 2013

Check out Kenji's NY and pan pizzas on the Slice site. You won't go wrong with either! His NY sauce is awesome too! Recipes/methods here...

NY: http://slice.seriouseats.com/archives/2010/10/the-pizza-lab-how-to-make-great-new-york-style-pizza.html?ref=search

Pan: http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html?ref=title

Here is a pan I did a while back, then one of a NY style.

Smoked_Turtle · December 2013

Thanks Carolina, very informative site.

Pan pizza vs. NY style pizza

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