NY style Pizza 2nd attempt

stv8r · July 2015

Well I decided to give pizza a second try and glad I did! Used the food network dough recipe pictured and the following NY style sauce recipe from serious eats. (with San Marzano tomatoes)

http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

Used platesetter legs down, foil ball spacers under BGE stone. Let Egg and stone heat up to 500-525f. I've found hotter makes it more difficult.

Stretched dough and used a bit of cornmeal to keep it from sticking. Built the pizza on a slightly larger than the stone piece of parchment paper. Slid pizza onto the preheated stone, and after 3-4 mins used the peel to slide out parchment and put pizza directly on stone. 5 more mins or so and pizza was done!

Image: https://us.v-cdn.net/5017260/uploads/editor/v6/qjsvwfu5n87y.jpg

SmokingPiney · July 2015

They look excellent.

raginrapids · July 2015

looks good!

biggreenrob · July 2015

You nailed it. That looks as good as it gets.

ferndchamp · July 2015

That looks great.

stv8r · July 2015

Thanks all! Was extremely happy with it this time. I've found less = more as far as toppings go (and making sure they are done....no precooking necessary)

Sookie · July 2015

Those are probably some of the best I have seen so far! Congrats man!

stv8r · July 2015

Sookie said:

Those are probably some of the best I have seen so far! Congrats man!

Thanks! Forgot to mention I sprung for the King Arthur Bread flour....what a difference!

JohnnyTarheel · July 2015

They look great.... Now I am going to have to do some this weekend!!

KenfromMI · July 2015

I've taken several baking classes and a pizza making class at a famous place in Ann Arbor called Zingermans. They own a lot of businesses including a bake house that teaches classes. They swear by King Arthur flours. Their studies show that the gluten content from bag to bag never varies like cheaper brands so you get consistent results. Ive been using nothing but K.A. for about 8 years now with no regrets.

Trixie_Belle · July 2015

YUM! I could go for a slice right now.....for breakfast! I totally agree about King Arthur flour. You get what you pay for.

KiterTodd · July 2015

That looks great!

So, how much effort is it to make the dough? I found a store bought dough which I really like that is made with the 00 flour. I've been tempted to make the dough, but figured it wasn't worth the effort when I can buy something I already like for a few bucks. Still....

News2u · July 2015

I think you just gave me the inspiration to try pizza for a change.

KenfromMI · July 2015

@kiterTodd. I have a great Italian market that sells dough balls for $2 a piece made with OO flour as well. When I'm lazy I buy them but I really like kneading the dough myself and feeling the glutens firming up etc. The rise, you name it, makes for a better day for me when I have the time.

KenfromMI · July 2015

I've been using a Mario Batali recipe for dough I really like lately. I'll post it after dinner. Gotta run now.

stv8r · July 2015

@KiterToddWell considering I asked my daughter to make the dough while I was at work....It wasn't much effort at all

Seriously though, the dough was amazing. I've bought dough balls from a local Italian joint down the street (whose pizza I love) but homemade was better on the egg.

GalanteNate_OneEa · July 2015

Pizza on the egg rocks! This looked great, glad you decided to stick with it.

NY style Pizza 2nd attempt

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